CN1544598A - Health care grape wine and its preparing method - Google Patents
Health care grape wine and its preparing method Download PDFInfo
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Abstract
The invention discloses a process for preparing health care grape wine wherein the principal raw materials and their weight percentage are, fresh grapes 70-90, onion 5-20, wolferry fruit 3-15, root of American ginseng 1-2. The preparation process comprises, mixing grape grout, fresh onion extract, wolfberry fruit juice and root of American ginseng proportionally, fermentation, sealed storing to obtain grape fermentation wine, carrying out malic acid - lactic acid fermentation, letting in 50-60 mg/L of sulfur dioxide, filtering to obtain crude grape wine, mixing and freezing at -4 to -5 deg. C, filtering, loading, and bottling to obtain the final product.
Description
Affiliated technical field
The present invention relates to the drink food technical field, specifically a kind of grape wine and fabricating technology thereof.
Background technology
Grape wine is formed through fermented soy by grape, thereby in this wine, except the nutritive ingredient that grape itself has, also has the many nutritive ingredients that produce in the fermenting process.Particularly contain special aldehydes matters such as flavonoid with antioxygenation.Modern medicine study proves that often drinking grape wine is of value to HUMAN HEALTH, and especially the aldehydes matters such as flavonoid in the wine can reduce the intravital cholesterol of people, prevents and treats arteriosclerosis and disease such as cardiovascular.So, grape wine have other beverage incomparable health-care effect.
But grape is a kind of natural products, because the difference that the difference of the place of production, kind and complete processing exist, the content difference of aldehydes matter is also very big in institute's vintage wine.As adopt the high-grade dry red winew of high-quality grape brew, the content of its aldehydes matter can reach more than the 600mg/L, and lower relatively the grape wine of class, its aldehydes matter contain quantity not sufficient 100mg/L.Along with the raising of development and national economy and people's living standard, people are also more and more higher to the degree of concern of health, especially person in middle and old age colony.And grape wine is the desirable drink that keeps healthy and promote longevity.Therefore, people wish can be on existing basis vinous brew to go out aldehydes matter content higher, prevention of arterial sclerosis and the better grape good wine of disease effects such as cardiovascular.
Summary of the invention
In order to overcome the difference that existing grape wine exists on aldehydes matter content, it is higher to the purpose of this invention is to provide a kind of aldehydes matter content, and mouthfeel delicate fragrance more is quiet and tastefully laid out, prevention of arterial sclerosis and the better health wine of disease effects such as cardiovascular.
Another object of the present invention provides the preparation method of this health wine.
Purpose of the present invention is achieved through the following technical solutions: this health wine, and used main raw material and weight percent thereof are:
Fresh grape 70～90,
Onion 5～20,
Wolfberry fruit 3～15,
Radix Panacis Quinquefolii 1～2.
This health wine, used main raw material and weight percent thereof are:
Fresh grape 75～85,
Onion 10～15,
Wolfberry fruit 4～10,
Radix Panacis Quinquefolii 1～2.
This health wine, used main raw material and optimum weight per-cent are:
Fresh grape 80,
Onion 12,
Wolfberry fruit 6,
Radix Panacis Quinquefolii 2.
The used fresh grape of this grape wine of brew is a French famous grape variety of making wine Cabernet Sauvignon (CABEINET-SAUVIGNON).
The preparation method of this health wine is:
(1) slurrying with mix.It is standby at first the fresh grape fragmentation to be gone to get grape slurry behind the stalk, gets bright onion and squeezes the juice standbyly, wolfberry fruit is soaked to get Sucus Lycii after 5～15 days standby, Radix Panacis Quinquefolii is soaked 10-15 days in 30～40 degree wine spirit essences after the extraction Radix Panacis Quinquefolii extracting solution standby; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis.The sulfurous gas and the active dry yeast that in blended grape juice, add 25～35mg/L, under the condition of 25～28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag, and entered later stage fermentation then in 5～7 days, fermentation ends when residual sugar is lower than 4～5g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid-lactic fermentation.The grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.0～3.4 backs to insert active dried milk-acid bacteria, under the condition of 18～20 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 10～20 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 50～60mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in France or the U.S.'s oak barrel and is stored, make the aldehydes matter in the oak barrel be melted in the Fructus Vitis viniferae wine base fully, period of storage was controlled between 1～2 year, the ambient moisture of storing is 70～90%, and temperature is controlled between 12～18 ℃.
(5) stability is handled: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blend, and adopt glue under the bentonite of 0.4～1.2g/L, or adopt the polygalacturonase of 0.1～0.2g/kg to handle, or adopt under the bentonite of 0.4～1.2g/L the polygalacturonase of glue and 0.1～0.2g/kg to handle.Under-4～-5 ℃ temperature condition, carry out 7～15 days freezing treatment then.Diatomite filtration, cardboard filter and microporous membrane Sterile Filtration are successively carried out in cold steady qualified back, and required finished product is made in can under sterile state at last, bottle storage.
Modern medicine study shows: onion contains abundant Vitamin P complex, has significantly the effect that brings high blood pressure down, reduces serum cholesterol, prevention of arterial sclerosis and coronary disease pain.Radix Panacis Quinquefolii contains compositions such as abundant people's Kui ketone, ginsenoside, has the cardiac muscle of reinforcement, blood pressure regulation, the arteriosclerotic effect of supression.Wolfberry fruit contains abundant lycium barbarum polysaccharide, protein, fat and 22 kinds of total free aminoacidss and multivitamin, has the enhancing immune function of human body, and is hypoglycemic, hypotensive, remove effect such as human free radical.Therefore, onion, Radix Panacis Quinquefolii, wolfberry fruit and fresh grape are mixed in proportion the grape wine of brew, improved the content of aldehydes matter in the wine, effective constituents hypoglycemic, hypotensive and effects such as prevention of arterial sclerosis and coronary heart disease have been increased, make nutritive ingredient vinous abundanter, health-care effect is more remarkable.Simultaneously, make grape wine kind diversity more, satisfied the different levels consumer demand.Besides because the advanced preparation technology who adopts mixed fermentation to combine with traditional fermentation not only can form scale production, and the grape wine color of brew is ruby red deeply, color and luster is pure and beautiful, and the smell of fruits is very sweet, and aroma is quiet and tastefully laid out, the plentiful coordination of vinosity, it is mellow and full and nutritious to enter the mouth.
Through relevant department according to the GB/T15038-94 standard test, the precision 10-11%v/v of this wine, total reducing sugar＜5g/L, acid 4～5g/L, free SO2＜20mg/l, volatile acid＜0.8g/l.
The reference amount of drinking: a 50～100ml, 1～2 time on the one.Long-term drinking can be promoted longevity, and improves immune function of human body.Especially cardiovascular and cerebrovascular diseases, hypertension, hyperlipidemia, diabetes etc. had significant auxiliary curative effect.
Embodiment
Embodiment 1
Select 850 kilograms of fresh grapes for use, 100 kilograms of onions, 40 kilograms of wolfberry fruit, 10 kilograms of Radix Panacis Quinquefoliis.
The preparation method is:
(1) slurrying with mix.It is standby at first the fresh grape fragmentation to be gone stalk to get grape slurry, gets bright onion and squeezes the juice standbyly, wolfberry fruit is soaked to get Sucus Lycii after 10 days standby, Radix Panacis Quinquefolii is soaked 10 days in 36 degree wine spirit essences after the extraction Radix Panacis Quinquefolii extracting solution standby; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis.The sulfurous gas oxidation inhibitor and the active dry yeast that in the blended juice, add 30mg/L, under the condition of 26 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag, and entered later stage fermentation then in 7 days, fermentation ends when residual sugar is lower than 4g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid-lactic fermentation.The grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.2 back to insert active dried milk-acid bacteria, under the condition of 18 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 15 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 60mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in the French oak barrel and is stored, and stores humidity and is controlled at about 80%, and temperature is controlled at 15 ℃, and period of storage 1.5 years is melted in the Fructus Vitis viniferae wine base polyphenol substance in the oak barrel fully.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends, and adopt glue under the bentonite of 0.8g/L, the freeze-stable of carrying out under-4～-5 ℃ temperature condition then 15 days is handled.Carry out diatomite filtration, cardboard filter and 0.45 μ microporous membrane degerming after cold steady processing is qualified again and handle, required finished product is made in can under sterile state at last, bottle storage.
Embodiment 2
Select 760 kilograms of fresh grapes for use, 150 kilograms of onions, 80 kilograms of wolfberry fruit, 10 kilograms of Radix Panacis Quinquefoliis.
The preparation method is:
(1) slurrying with mix.It is standby at first the fresh grape fragmentation to be gone stalk to get grape slurry, gets bright onion and squeezes the juice standbyly, wolfberry fruit is soaked to get Sucus Lycii after 15 days standby, Radix Panacis Quinquefolii is soaked 12 days in 38 degree wine spirit essences after the extraction Radix Panacis Quinquefolii extracting solution standby; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis.The sulfurous gas oxidation inhibitor and the active dry yeast that in the blended juice, add 25mg/L, under the condition of 27 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag, and entered later stage fermentation then in 6 days, fermentation ends when residual sugar is lower than 4g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid-lactic fermentation.The grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.3 back to insert active dried milk-acid bacteria, under the condition of 19 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 10 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 50mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in the French oak barrel and is stored, and stores humidity and is controlled at about 75%, and temperature is controlled at 16 ℃, and period of storage is melted in the Fructus Vitis viniferae wine base polyphenol substance in the oak barrel about 1 year fully.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends, and adopt the polygalacturonase of 0.15g/kg to handle, the freeze-stable of carrying out under-4～-5 ℃ temperature condition then 15 days is handled.Carry out diatomite filtration, cardboard filter and 0.45 μ microporous membrane degerming after cold steady processing is qualified again and handle, required finished product is made in can under sterile state at last, bottle storage.
Embodiment 3
Select 800 kilograms of fresh grapes for use, 120 kg onion, 60 kilograms of wolfberry fruit, 20 kilograms of Radix Panacis Quinquefoliis.
The preparation method is:
(1) slurrying with mix.It is standby at first the fresh grape fragmentation to be gone stalk to get grape slurry, gets bright onion and squeezes the juice standbyly, wolfberry fruit is soaked to get Sucus Lycii after 12 days standby, Radix Panacis Quinquefolii is soaked 13 days in 35 degree wine spirit essences after the extraction Radix Panacis Quinquefolii extracting solution standby; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis.The sulfurous gas oxidation inhibitor and the active dry yeast that in the blended juice, add 32mg/L, under the condition of 25 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag, and entered later stage fermentation then in 7 days, fermentation ends when residual sugar is lower than 4g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid-lactic fermentation.The grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.1 back to insert active dried milk-acid bacteria, under the condition of 20 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 12 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 55mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in the French oak barrel and is stored, and stores humidity and is controlled at about 85%, and temperature is controlled at 17 ℃, and period of storage 2 years is melted in the Fructus Vitis viniferae wine base polyphenol substance in the oak barrel fully.
(5) stability is handled: after storing end, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blend, and adopting under the bentonite of 0.6g/L the polygalacturonase of glue and 0.2g/kg to handle, the freeze-stable of carrying out under-4～-5 ℃ temperature condition then 13 days is handled.Carry out diatomite filtration, cardboard filter and 0.45 μ microporous membrane degerming after cold steady processing is qualified again and handle, required finished product is made in can under sterile state at last, bottle storage.
Claims (9)
1, a kind of health wine is characterized in that used main raw material and weight percent thereof are:
Fresh grape 70～90,
Onion 5～20,
Wolfberry fruit 3～15,
Radix Panacis Quinquefolii 1～2.
2, a kind of health wine according to claim 1 is characterized in that used main raw material and weight percent thereof are:
Fresh grape 75～85,
Onion 10～15,
Wolfberry fruit 4～10,
Radix Panacis Quinquefolii 1～2.
3, a kind of health wine according to claim 1 is characterized in that used main raw material and weight percent thereof are:
Fresh grape 80,
Onion 12,
Wolfberry fruit 6,
Radix Panacis Quinquefolii 2.
4, a kind of health wine according to claim 1 is characterized in that said fresh grape is a French famous grape variety of making wine Cabernet Sauvignon (CABEINET-SAUVIGNON).
5, a kind of preparation method of health wine is characterized in that comprising following processing step:
(1) slurrying with mix.It is standby at first the fresh grape fragmentation to be gone to get grape slurry behind the stalk, gets bright onion and squeezes the juice standbyly, wolfberry fruit is soaked to get Sucus Lycii after 5～15 days standby, Radix Panacis Quinquefolii is soaked 10-15 days in 30～40 degree wine spirit essences after the extraction Radix Panacis Quinquefolii extracting solution standby; Then above-mentioned each juice is put into the mash-back thorough mixing in proportion.
(2) zymamsis.The sulfurous gas and the active dry yeast that in blended grape juice, add 25～35mg/L, under the condition of 25～28 ℃ of temperature, carry out the zymamsis in early stage, separated the skin slag, and entered later stage fermentation then in 5～7 days, fermentation ends when residual sugar is lower than 4～5g/L, the sealing store grape fermentation wine.
(3) oxysuccinic acid-lactic fermentation.The grape fermentation wine of storing is carried out pouring, remove precipitation and get supernatant liquor, transfer pH value to 3.0～3.4 backs to insert active dried milk-acid bacteria, under the condition of 18～20 ℃ of temperature, carried out oxysuccinic acid-lactic fermentation 10～20 days; After oxysuccinic acid disappears, call in the sulfurous gas oxidation inhibitor of 50～60mg/L immediately, filter Fructus Vitis viniferae wine base.
(4) oak barrel is stored: the Fructus Vitis viniferae wine base that will obtain after will continuously fermenting is put in France or the U.S.'s oak barrel and is stored, and the aldehydes matter in the oak barrel is melted in the Fructus Vitis viniferae wine base fully, and period of storage was controlled between 1～2 year.
(5) stability is handled: store finish after, the Fructus Vitis viniferae wine base that adopts different oak barrel to store mixed blends and play the glue processing, under-4～-5 ℃ temperature condition, carry out 7～15 days freezing treatment then.Diatomite filtration, cardboard filter and microporous membrane Sterile Filtration are successively carried out in cold steady qualified back, and required finished product is made in can under sterile state at last, bottle storage.
6, the preparation method of a kind of health wine according to claim 5 is characterized in that the ambient moisture that said oak barrel is stored is 70～90%, and temperature is controlled between 12～18 ℃.
7, the preparation method of a kind of health wine according to claim 5 is characterized in that adopting glue under the bentonite of 0.4～1.2g/L.
8, the preparation method of a kind of health wine according to claim 5 is characterized in that adopting the polygalacturonase of 0.1～0.2g/kg to handle.
9, the preparation method of a kind of health wine according to claim 5 is characterized in that adopting under the bentonite of 0.4～1.2g/L the polygalacturonase of glue and 0.1～0.2g/kg to handle.
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101067107B (en) * | 2007-04-29 | 2010-05-19 | 蒋越 | Wolfberry fruit-grape wine |
| CN101067109B (en) * | 2007-04-29 | 2010-08-25 | 蒋超 | Ginseng grape wine |
| CN101085970B (en) * | 2007-07-02 | 2010-10-06 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN102181335A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
| CN102443507A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing rose wine with composite bio-enzyme |
| CN102936546A (en) * | 2012-11-29 | 2013-02-20 | 刘淑银 | Health-care wine |
| CN103122293A (en) * | 2012-12-19 | 2013-05-29 | 山东轻工业学院 | Onion root hair wine and brewing process thereof |
| CN103525610A (en) * | 2013-10-31 | 2014-01-22 | 赫忠友 | Red grape spirit production technology |
| CN103555487A (en) * | 2013-11-16 | 2014-02-05 | 王跃进 | Making process of compound red wine |
| CN103627559A (en) * | 2013-12-12 | 2014-03-12 | 安徽唐人保健茶品有限公司 | Drink capable of lowering blood fat |
| CN104694314A (en) * | 2015-03-23 | 2015-06-10 | 孙燕霞 | Dormitive antidepressant wine and preparation method |
| CN105255625A (en) * | 2015-11-12 | 2016-01-20 | 安徽中粮生化格拉特乳酸有限公司 | Grape wine capable of decreasing blood sugar and preparation method thereof |
| CN105695205A (en) * | 2015-03-23 | 2016-06-22 | 孙燕霞 | Wine with lipid reducing function |
| CN105861208A (en) * | 2016-05-31 | 2016-08-17 | 马鞍山市国华农业发展有限公司 | Preparation method of health care grape wine |
| CN106213098A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of Carnis Haliotidis health care drink preparation method |
| CN107057905A (en) * | 2017-05-05 | 2017-08-18 | 江苏享佳健康科技股份有限公司 | The preparation method of onion Longstamen Onion Bulb ginseng claret |
| CN107384668A (en) * | 2017-08-04 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of dry white wine |
| CN108315150A (en) * | 2018-04-24 | 2018-07-24 | 唐山启森农业科技有限公司 | A kind of brewing manufacture craft of morat |
| CN108410611A (en) * | 2018-02-10 | 2018-08-17 | 荔浦县万家兴果蔬专业合作社 | A kind of health wine and preparation method thereof |
| CN109234097A (en) * | 2018-11-14 | 2019-01-18 | 湖北蕊露源生物科技有限公司 | Spine grape wine and preparation method thereof |
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2003
- 2003-11-11 CN CN 200310105389 patent/CN1243817C/en not_active Expired - Fee Related
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101067107B (en) * | 2007-04-29 | 2010-05-19 | 蒋越 | Wolfberry fruit-grape wine |
| CN101067109B (en) * | 2007-04-29 | 2010-08-25 | 蒋超 | Ginseng grape wine |
| CN101085970B (en) * | 2007-07-02 | 2010-10-06 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN102181335A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
| CN102181335B (en) * | 2011-04-11 | 2013-01-09 | 山东轻工业学院 | Purple skin onion wine and preparation process thereof |
| CN102443507A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing rose wine with composite bio-enzyme |
| CN102443507B (en) * | 2011-12-27 | 2016-01-13 | 国家纳米技术与工程研究院 | A kind of production technique of preparing rose wine with composite bio-enzyme |
| CN102936546A (en) * | 2012-11-29 | 2013-02-20 | 刘淑银 | Health-care wine |
| CN103122293A (en) * | 2012-12-19 | 2013-05-29 | 山东轻工业学院 | Onion root hair wine and brewing process thereof |
| CN103525610B (en) * | 2013-10-31 | 2015-03-25 | 赫忠友 | Red grape spirit production technology |
| CN103525610A (en) * | 2013-10-31 | 2014-01-22 | 赫忠友 | Red grape spirit production technology |
| CN103555487B (en) * | 2013-11-16 | 2014-10-22 | 王跃进 | Making process of compound red wine |
| CN103555487A (en) * | 2013-11-16 | 2014-02-05 | 王跃进 | Making process of compound red wine |
| CN103627559B (en) * | 2013-12-12 | 2015-11-18 | 安徽唐人保健茶品有限公司 | A kind of Antilipemic beverage |
| CN103627559A (en) * | 2013-12-12 | 2014-03-12 | 安徽唐人保健茶品有限公司 | Drink capable of lowering blood fat |
| CN105695205A (en) * | 2015-03-23 | 2016-06-22 | 孙燕霞 | Wine with lipid reducing function |
| CN104694314A (en) * | 2015-03-23 | 2015-06-10 | 孙燕霞 | Dormitive antidepressant wine and preparation method |
| CN105255625A (en) * | 2015-11-12 | 2016-01-20 | 安徽中粮生化格拉特乳酸有限公司 | Grape wine capable of decreasing blood sugar and preparation method thereof |
| CN105861208A (en) * | 2016-05-31 | 2016-08-17 | 马鞍山市国华农业发展有限公司 | Preparation method of health care grape wine |
| CN106213098A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of Carnis Haliotidis health care drink preparation method |
| CN107057905A (en) * | 2017-05-05 | 2017-08-18 | 江苏享佳健康科技股份有限公司 | The preparation method of onion Longstamen Onion Bulb ginseng claret |
| CN107384668A (en) * | 2017-08-04 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of dry white wine |
| CN108410611A (en) * | 2018-02-10 | 2018-08-17 | 荔浦县万家兴果蔬专业合作社 | A kind of health wine and preparation method thereof |
| CN108315150A (en) * | 2018-04-24 | 2018-07-24 | 唐山启森农业科技有限公司 | A kind of brewing manufacture craft of morat |
| CN109234097A (en) * | 2018-11-14 | 2019-01-18 | 湖北蕊露源生物科技有限公司 | Spine grape wine and preparation method thereof |
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