CN101696377A - Method for preparing hawthorn dry red wine - Google Patents
Method for preparing hawthorn dry red wine Download PDFInfo
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- CN101696377A CN101696377A CN200910071140A CN200910071140A CN101696377A CN 101696377 A CN101696377 A CN 101696377A CN 200910071140 A CN200910071140 A CN 200910071140A CN 200910071140 A CN200910071140 A CN 200910071140A CN 101696377 A CN101696377 A CN 101696377A
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- hawthorn
- red wine
- dry red
- fermentation
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Abstract
The invention relates to a method for preparing hawthorn dry red wine, comprising the following steps of taking hawthorn as raw materials, smashing the hawthorn, mixing sugar, mixing natural dry yeast and additives, loading the mixture in a container filled with hot water, fermenting for 5 to 50 days under the condition of 10 to 30 DEG C, carrying out aging fermentation for 30 to 90 days, then chilling for 5 to 30 days under the temperature of 5 DEG C below zero to 8 DEG C, clarifying, filtering, freezing and sterilizing , checking and filling to prepare the hawthorn dry red wine which has the sugar degree of less than 4 degrees, the alcoholic degree of 12 to 15 degrees and good taste, is acidulous, sweet (slightly sweet), bitter (slightly bitter), astringent and crystal clear and in the color of gem red. The brewing process of the hawthorn dry red wine is the fermentation process of transforming the sugar to the alcohol, the processes of leaching nutrients of amino acid, hawthorn acid, flavone, vitamin C, trace elements, and the like in the hawthorn are carried out at the same time, smashed red hawthorn is transformed to the hawthorn dry red wine, and organic acid, vitamins, flavonoids, the trace elements, lipolytic enzyme and the like in haw apples are transferred to the hawthorn dry red wine.
Description
Technical field
The invention belongs to the fruit wine class, especially a kind of preparation method of hawthorn dry red wine.
Background technology
Hawthorn cries " Fruit of Pashi Pear ", " celestial fruit " again, and " herding fox ", another name haw, Chinese bush cherry, green pears contain 18 seed amino acids; Ascorbic content is higher, reaches 89 grams, and is higher 17 times than apple, higher 30 times than pears; Especially contain multivitamin, Crategolic acid, tartrate, citric acid, oxysuccinic acid etc., the mineral substance that also contains needed by human body such as flavonoid, lactones, carbohydrate, protein, fat and calcium, phosphorus, iron, all nutritions that almost contain fruit, and its contained lipolytic enzyme can promote the food digestion of fats.Put down in writing according to Compendium of Material Medica: hawthorn can promote the production of body fluid to quench thirst, and has very high nutrition and pharmaceutical use, but promoting digestion and removing indigestion, promoting blood circulation to remove blood stasis, fat-reducing, lowering blood pressure, anti-aging, strengthen body immunity, prevention of arterial is atherosis.Owing to contain pharmaceutical compositions such as mountain terpene and flavonoid in the hawthorn, have significant vasodilation and hypotensive effect, the function that strengthens cardiac muscle, arrhythmia, regulating blood fat and cholesterol level is arranged, for thousands of years, be subjected to people's attention, utilization and exploitation deeply.
Except that people can eat raw on a small quantity, market is haw sheet, haw jelly, sweetend roll, the preserved fruit of development and sale, and with alcohol concocted Howthorn Wine, its not enough point is all arranged bar none: haw sheet, haw jelly, sweetend roll, preserved fruit all are snacks after meal, be not enough to use together with normal food, and when the amount of eating was excessive a little, people's tooth was to hold acidity that can't stand Crategolic acid.And in the prior art, prescription that prepared Hawthorn Fruit Wine is used and technology are not still broken away from alcohol concocted drawback, and mouthfeel is relatively poor, and tangible alcohol concocted taste is arranged; By retrieval, also find some patent applications, adopt alcohol concocted mode equally, the pilose antler that mixed again, genseng, Chinese caterpillar fungus, matrimony vine or the like mask the pure natural fruital of hawthorn, have also obliterated due nutrition of hawthorn and medicinal efficacy simultaneously.
Hawthorn originates in ground such as Chinese Shandong, Henan, Shanxi, Hebei, Liaoning, aboundresources, but because the hawthorn water content is low, each place of production difference variation is big, in application practice for thousands of years, people just passively at haw sheet, sweetend roll, preserved fruit, be used as medicine and pace up and down in a spot of fruit wine interval, do not break through all the time, and be that the grape extra dry red wine of preparation of raw material has formed distinctive red wine culture in Europe with the grape.Therefore, be raw material with the hawthorn, with the technology of pure fermentation, ageing, do not add method that alcohol prepares hawthorn dry red wine and be that wine industry practitioner pays close attention to, the target of research and exploitation.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, the preparation method of the hawthorn dry red wine of a kind of nutritive ingredient that can effectively keep hawthorn and medicinal ingredients is provided.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of hawthorn dry red wine, step is:
(1) with changing the part by weight 1.0 of sugar bowl according to hot water, sugar: the scale of 0.4-0.6 becomes syrup to inject container, to pour into after the hawthorn fragmentation in the container that contains syrup then, mixture in the container is stirred, temperature is controlled at 10-30 ℃, ferment and carried out solid-liquid separation in 5-50 days, obtain initial fermented liquid;
(2) extract initial fermented liquid and inject the ageing container, add active dried milk-acid bacteria and stir fermentation, temperature is controlled at 10-30 ℃, ageing fermentation 28-90 days, and fermentation ends forms fermentation Hongyuan wine;
(3) with fermentation Hongyuan wine natural sedimentation after the ageing fermentation and clarification naturally, its supernatant liquor is the former red wine of hawthorn;
(4) the former red wine of hawthorn is kept in cold storage under the protection of rare gas element, temperature is-5-8 ℃ degree that pool period is 5-30 days;
(5) after the freezing end, carry out sterile filtration, check, can, packing, promptly make hawthorn dry red wine, the alcoholic strength of made hawthorn dry red wine is 12 degree-15 degree.
And hot water comprises one or more in tap water, pure water, mountain spring water, the mineral water in the described step (1), and the temperature of hot water is 40-100 ℃; Described steamed bun stuffed with sugar is drawn together two or more in cotton white sugar, brown sugar (Saccharum Sinensis Roxb.), white sugar, rock sugar, glucose, maltose, honey, the Xylitol.
And the part by weight of hawthorn and syrup is 1: 1.5 in the described step (1), adds natural dry yeast, tannin, oak element simultaneously in container, perhaps adds nutrition agent.
And, stir the mode of fermentation in the described step (2) for circulating liquid stirring or the stirring of mechanical stirring arm.
And, described step (1) with the hawthorn fragmentation after and form the fermentation Hongyuan in the step (2) and all will feed SO after drinking
2Gas carries out sterilization.
And the rare gas element of described step (4) is a kind of in argon gas, nitrogen, hydrogen, the helium.
Advantage of the present invention and positively effect are:
1, the present invention changes into hawthorn dry red wine with the red hawthorn of fragmentation, and the organic acid in the hawthorn fruit, VITAMIN, Flavonoid substances, trace element and lipolytic enzyme etc. are transferred in the hawthorn dry red wine, alcoholic strength is 12-15 °, excellent taste, acid (little acid), sweet (little sweet), bitter (little hardship), puckery clearly, limpid exquisitely carved, be Ruby red, the culture of drinking has increased a brand-new health diet mode of life to human health.
2, the present invention makes hawthorn dry red wine with hawthorn, due nutrition of hawthorn and medicinal efficacy in wine, have been comprised, for the field of wine increases a brand-new product, in the actual life that traditional concept, traditional lifestyles are also prevailing, for people set up a kind of brand-new healthy living mode of drinking, to ensure people healthy, improve body constitution and be of great practical significance.
Embodiment
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
A kind of preparation method of hawthorn dry red wine, preparation method's step is:
(1) become syrup to inject container with changing 1.0: 0.5 the scale of part by weight of sugar bowl according to hot water, sugar, described hot water comprises one or more in tap water (standard for drinking water), pure water, mountain spring water, the mineral water, and the temperature of hot water is 40-100 ℃; Described steamed bun stuffed with sugar is drawn together two or more in cotton white sugar, brown sugar (Saccharum Sinensis Roxb.), white sugar, rock sugar, glucose, maltose, honey, the Xylitol.To feed SO after the hawthorn fragmentation then
2Gas carries out sterilization, pours into then in the container that contains syrup, and the part by weight of hawthorn and syrup is 1: 1.5, adds an amount of natural dry yeast, tannin, oak element simultaneously in container, also can add an amount of nutrition agent to improve nutritive ingredient; Mixture in the container is stirred, and temperature is controlled at 10-30 ℃, ferments to carry out solid-liquid separation in 5-50 days, obtains initial fermented liquid.
(2) extract initial fermented liquid and inject the ageing container, add active dried milk-acid bacteria, stir fermentation, what stir the fermentation mode use is the mode that circulating liquid stirs or the mechanical stirring arm stirs, temperature is controlled at 10-30 ℃, ageing fermentation 28-90 days, fermentation ends form fermentation Hongyuan wine, feed SO again in fermentation Hongyuan wine
2Gas kills milk-acid bacteria work, also can suppress saccharomycetic growth simultaneously.
(3) the fermentation Hongyuan wine after the ageing fermentation is filtered down bucket, separate with milk-acid bacteria and yeast in the Hongyuan wine that will ferment, natural sedimentation and clarification then naturally, natural sedimentation and clarifying naturally temperature are 10-20 ℃, the supernatant liquor after the clarification is the former red wine of hawthorn naturally.
(4) the former red wine of the hawthorn of clarifying is naturally fallen bucket, and keep in cold storage under the protection of rare gas element, used rare gas element is a kind of in argon gas, nitrogen, hydrogen, the helium, and temperature is-5-8 ℃ degree that pool period is 5-30 days.
(5) after the freezing end, carry out sterile filtration, check, can, packing, promptly make the hawthorn dry red wine that excellent taste, sweet-smelling are exquisitely carved, be Ruby red, the alcoholic strength of made hawthorn dry red wine is 12 degree-15 degree.
Specific examples:
(1) gets 10 kilograms of hawthorn attrition crushings and become flat bulk or be broken into congee shape (can be with seed), put into the fermenting container that contains syrup, feed 50-100ppm--SO
2The gas sterilization, mend sugar with syrup again, making pol is 21-28 (bax), and volume reaches 15L, adds active dry yeast 1000-6000mg, keep temperature range at the 10-30 degree, add oak chip 50 grams, ferment after 5-50 days, total sugar content reaches 5g/L and carries out solid-liquid separation when following, extract supernatant liquor, this supernatant liquor is initial fermented liquid;
(2) with initial fermented liquid to the ageing fermentor tank, enter fermenting process again, add active dried milk-acid bacteria 500-6000mg, keeping temperature range is the 10-30 degree, treat after 15-90 days oxysuccinic acid transform finish be fermentation ends after, cross the leaching supernatant liquor and be fermentation Hongyuan wine, in fermentation Hongyuan wine, feed 500-800ppm SO
2Sterilization.
(3) will ferment natural sedimentation of Hongyuan wine and clarification naturally, natural sedimentation and clarifying naturally temperature are 10-20 ℃, the supernatant liquor after clarifying naturally is the former red wine of hawthorn.
(4) the former red wine of the hawthorn of clarifying is naturally fallen bucket, and keep in cold storage under the protection of rare gas element argon gas, temperature is 4 ℃ of degree, and pool period is 5-30 days.
(5) sterile filtration, can, packing warehouse-in.Obtain the hawthorn dry red wine that alcoholic strength is the 12-15 degree.
Claims (6)
1. the preparation method of a hawthorn dry red wine, it is characterized in that: preparation method's step is:
(1) with changing the part by weight 1.0 of sugar bowl according to hot water, sugar: the scale of 0.3-0.9 becomes syrup to inject container, to pour into after the hawthorn fragmentation in the container that contains syrup then, mixture in the container is stirred, temperature is controlled at 10-30 ℃, ferment and carried out solid-liquid separation in 5-50 days, obtain initial fermented liquid;
(2) extract initial fermented liquid and inject the ageing container, add active dried milk-acid bacteria and stir fermentation, temperature is controlled at 10-30 ℃, ageing fermentation 28-90 days, and fermentation ends forms fermentation Hongyuan wine;
(3) with fermentation Hongyuan wine natural sedimentation after the ageing fermentation and clarification naturally, its supernatant liquor is the former red wine of hawthorn;
(4) the former red wine of hawthorn is kept in cold storage under the protection of rare gas element, temperature is-5-8 ℃ degree that pool period is 5-30 days;
(5) after the freezing end, carry out sterile filtration, check, can, packing, promptly make hawthorn dry red wine, the alcoholic strength of made hawthorn dry red wine is 12 degree-15 degree.
2. the preparation method of hawthorn dry red wine according to claim 1 is characterized in that: hot water comprises one or more in tap water, pure water, mountain spring water, the mineral water in the described step (1), and the temperature of hot water is 40-100 ℃; Described steamed bun stuffed with sugar is drawn together two or more in cotton white sugar, brown sugar (Saccharum Sinensis Roxb.), white sugar, rock sugar, glucose, maltose, honey, the Xylitol.
3. the preparation method of hawthorn dry red wine according to claim 1 is characterized in that: hawthorn is 1: 1.5 with the part by weight of syrup in the described step (1), and the natural dry yeast of adding, tannin, oak element in container perhaps add nutrition agent simultaneously.
4. the preparation method of hawthorn dry red wine according to claim 1 is characterized in that: stir the mode of fermentation for circulating liquid stirring or the stirring of mechanical stirring arm in the described step (2).
5. the preparation method of hawthorn dry red wine according to claim 1 is characterized in that: described step (1) with the hawthorn fragmentation after and form the fermentation Hongyuan in the step (2) and all will feed SO after drinking
2Gas carries out sterilization.
6. the preparation method of hawthorn dry red wine according to claim 1 is characterized in that: the rare gas element of described step (4) is a kind of in argon gas, nitrogen, hydrogen, the helium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100711407A CN101696377B (en) | 2009-11-04 | 2009-11-04 | Method for preparing hawthorn dry red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100711407A CN101696377B (en) | 2009-11-04 | 2009-11-04 | Method for preparing hawthorn dry red wine |
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| CN101696377A true CN101696377A (en) | 2010-04-21 |
| CN101696377B CN101696377B (en) | 2012-10-31 |
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| CN2009100711407A Expired - Fee Related CN101696377B (en) | 2009-11-04 | 2009-11-04 | Method for preparing hawthorn dry red wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101967440A (en) * | 2010-11-24 | 2011-02-09 | 天津科技大学 | Dry or semi-dry hawthorn wine and brewing method thereof |
| CN102373137A (en) * | 2011-11-23 | 2012-03-14 | 潍坊工程职业学院 | Production process for changkou hawthorn dry red wine |
| CN103555501A (en) * | 2013-10-21 | 2014-02-05 | 宁夏红中宁枸杞制品有限公司 | Preparation method of medlar wine fermented mash |
| CN104877859A (en) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| US10159268B2 (en) | 2013-02-08 | 2018-12-25 | General Mills, Inc. | Reduced sodium food products |
| CN112961742A (en) * | 2021-04-23 | 2021-06-15 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of semi-sweet rose red wine |
Citations (4)
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| CN1193045A (en) * | 1997-03-06 | 1998-09-16 | 承德第一食品发酵研究所 | Hawthorn dry red wine and making technology therefor |
| CN1408837A (en) * | 2002-09-05 | 2003-04-09 | 高万财 | Method for producing hawthorn wine |
| CN101165159A (en) * | 2006-10-17 | 2008-04-23 | 荆向伍 | Process for preparing hawthorn wine |
| CN101323826A (en) * | 2008-08-01 | 2008-12-17 | 赵月政 | Preparation and formula of hawthorn wine |
-
2009
- 2009-11-04 CN CN2009100711407A patent/CN101696377B/en not_active Expired - Fee Related
Patent Citations (4)
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| CN1193045A (en) * | 1997-03-06 | 1998-09-16 | 承德第一食品发酵研究所 | Hawthorn dry red wine and making technology therefor |
| CN1408837A (en) * | 2002-09-05 | 2003-04-09 | 高万财 | Method for producing hawthorn wine |
| CN101165159A (en) * | 2006-10-17 | 2008-04-23 | 荆向伍 | Process for preparing hawthorn wine |
| CN101323826A (en) * | 2008-08-01 | 2008-12-17 | 赵月政 | Preparation and formula of hawthorn wine |
Non-Patent Citations (2)
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| 苏刚: "干型果酒-山楂酒的开发", 《食品工业》 * |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101967440A (en) * | 2010-11-24 | 2011-02-09 | 天津科技大学 | Dry or semi-dry hawthorn wine and brewing method thereof |
| CN101967440B (en) * | 2010-11-24 | 2012-10-03 | 天津科技大学 | Dry or semi-dry hawthorn wine and brewing method thereof |
| CN102373137A (en) * | 2011-11-23 | 2012-03-14 | 潍坊工程职业学院 | Production process for changkou hawthorn dry red wine |
| US10159268B2 (en) | 2013-02-08 | 2018-12-25 | General Mills, Inc. | Reduced sodium food products |
| US11540539B2 (en) | 2013-02-08 | 2023-01-03 | General Mills, Inc. | Reduced sodium food products |
| CN103555501A (en) * | 2013-10-21 | 2014-02-05 | 宁夏红中宁枸杞制品有限公司 | Preparation method of medlar wine fermented mash |
| CN103555501B (en) * | 2013-10-21 | 2015-11-18 | 宁夏红中宁枸杞制品有限公司 | A kind of preparation method of fermentation of medlar wine wine with dregs |
| CN104877859A (en) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN104877859B (en) * | 2015-05-27 | 2017-02-01 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN112961742A (en) * | 2021-04-23 | 2021-06-15 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of semi-sweet rose red wine |
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| Publication number | Publication date |
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| CN101696377B (en) | 2012-10-31 |
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Effective date of registration: 20170816 Address after: 300000 Tianjin city Jinnan District of Jinnan Economic Development Zone (East) - Road No. 8 Patentee after: Liu Jingpeng Address before: 300385, Tianjin Hexi District Jiefang South Road Shunchi apartment 20-3-401 Patentee before: TIANJIN YATIAN BUSINESS AND TRADE Co.,Ltd. |
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