CN102311898B - Preparation method of decocted wine with ethnic flavor - Google Patents
Preparation method of decocted wine with ethnic flavor Download PDFInfo
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- CN102311898B CN102311898B CN 201110279552 CN201110279552A CN102311898B CN 102311898 B CN102311898 B CN 102311898B CN 201110279552 CN201110279552 CN 201110279552 CN 201110279552 A CN201110279552 A CN 201110279552A CN 102311898 B CN102311898 B CN 102311898B
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Abstract
The invention relates to a decocted wine (Meisailaisi) with ethnic flavor. The wine is prepared by using Xinjiang Hetian red grapes as a base wine, adding accessories of red date juice, red date honey, xylose powder, syrup, citric acid liquid and purified water, or of herbacistanches juice, xylose powder, syrup and citric acid liquid, or of matrimony vine juice, xylose powder, syrup and citric acid liquid, or of safflower juice, xylose powder, syrup and citric acid liquid, or of rose juice, honey, xylose powder, tannic acid, rose essence, syrup and citric acid liquid, and decocting an obtained mixture. The wine (Meisailaisi) is turbid and uniform and has precipitate when stored for a long time; the wine has a brown red or golden color, unique, pure and harmonious fragrance, sour-sweet and agreeable taste and a unique style.
Description
Technical field
The present invention relates to a kind of grape wine (Uighur transliteration Mei Sailaisi wine) of the national style that boils.
Background technology
The grape wine of the national style that boils (Uighur transliteration Mei Sailaisi wine), Mei Sailaisi originates in Xinjiang Minority a kind of good wine among the people.The Islam believer claims that Musailesi (Mei Sailaisi) is Sucus Vitis viniferae, medicine or medicinal liquor.Middle Ages, poet's ohmad Er Haiyamu claimed that Musailesi is grape blood in its " samba is according to collection ", the Uighurs of Awat County, Xinjiang is called and buys according to (wine) or Xia Lapu (good wine), claim Musailesi Mai Zhapu with the field people, and more people addresses sb. disrespectfully by name---solemn Seles.
Mei Sailaisi is Uygur nationality's tradition drink, the textual criticism of having no way of for a long time of its history.It has special status in Uygur's life.The production method of ancient Mei Sailaisi is that red grape is cleaned up, be contained in cloth bag, bifurcation is treaded juice in bare feet, with iron pan slow fire infusion several hours, pour spontaneous fermentation in jar into, the fermentations together such as someone can take the circumstances into consideration to put in and rue greatly, deer whip, pigeon meat, safflower, rose.
Mei Sailaisi wine is defined as: take hetian red grape as raw material, through squeezing, infusion, form with organic components such as certain alcoholic strength, volatile acids by spontaneous fermentation, keep genuine Mei Sailaisi wine.
Mei Sailaisi is the transliteration of Uighur, the also solemn Seles of translations, Musa's Lay think of etc., and that system refers to is broken by hetian red grape, separate, concentrated, makes through spontaneous fermentation the drink that contains low-alcoholic, belongs to other fermentation drinks in fruit wine.
Modern Mei Sailaisi is keeping traditional technique, discards the dross and selects the essential, and makes that product is much cleaner, safety, nutrition, characteristic.
Summary of the invention
the object of the invention is, a kind of grape wine (Mei Sailaisi) of the national style that boils is provided, as basic wine by the hotan red grape, add again the auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water, or the juice that rues greatly, xylose powder, syrup and citric acid solution, or wolfberry juice, xylose powder, syrup and citric acid solution, or safflower juice, xylose powder, syrup and citric acid solution, or rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution are made, this grape wine (Mei Sailaisi) clarity: evenly muddy, be long placed in and allowed precipitation, color and luster: red-brown, golden yellow, fragrance: unique fragrance, fragrance is pure, coordination, flavour: sour and sweet palatability, has peculiar style.
the grape wine of a kind of national style that boils of the present invention, as basic wine by the hotan red grape, add again the auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water, or the juice that rues greatly, xylose powder, syrup and citric acid solution, or wolfberry juice, xylose powder, syrup and citric acid solution, or safflower juice, xylose powder, syrup and citric acid solution, or rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution are made, wherein the volume ratio of each component is basic wine 53-80%, auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and pure water surplus, base wine 53-80%, auxiliary material rue greatly juice 2%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.9%, base wine 53-80%, auxiliary material wolfberry juice 4%, xylose powder 0.2%, syrup 14.2% and citric acid solution 1.6%, base wine 53-80%, auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8%, base wine 53-80%, auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, syrup 17.04% and citric acid solution 1.1%, concrete operations follow these steps to carry out:
A, employing hetian red grape, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, sugar degree 〉=25% is put into fermentor tank, thermophilic fermentation after cooling, leavening temperature 30-35 ℃, time 1-3 month, then change storage period over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, matrimony vine, safflower or rosebud be that the 18-20% edible ethanol soaked 3 months with concentration respectively by volume, its ratio is 1: 5-20, soaking temperature are room temperature;
C, the basic wine of step a and step b auxiliary material jujube juice, red date honey, xylose powder, syrup, citric acid solution and pure water preparation are obtained red date grape wine; Basic wine and the juice that rues greatly, xylose powder, syrup and citric acid solution preparation are obtained ruing greatly grape wine; Basic wine and wolfberry juice, xylose powder, syrup and citric acid solution preparation are obtained wolfberry wine; Basic wine and safflower juice, xylose powder, syrup and citric acid solution preparation are obtained safflower grape wine; Basic wine and rose-juice, honey, xylose powder, Weibull, rose, syrup and citric acid solution preparation are obtained rose grape wine.
The pol of described syrup is 48%, and the acidity of citric acid solution is 10%.
A kind of making method vinous of the national style that boils follows these steps to carry out:
A, employing hetian red grape, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, sugar degree 〉=25% is put into fermentor tank, thermophilic fermentation after cooling, leavening temperature 30-35 ℃, time 1-3 month, then change storage period over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, edible ethanol that matrimony vine, safflower or rosebud are 18-20% with concentration respectively by volume soaked 3 months, its ratio is 1: 5-20, soaking temperature are room temperature;
C, by volume with basic wine 53-80% and step b auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and the pure water surplus of step a; Or auxiliary material rue greatly juice 2%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.9%; Or auxiliary material wolfberry juice 4%, xylose powder 0.2%, syrup 14.2% and citric acid solution 1.6%; Or auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8%; Or auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, syrup 17.04% and citric acid solution 1.1% carry out respectively boiling 1 time, time is 15 minutes, filter, bottling, boil again wine 1 time, time is to get final product in 15 minutes, and wherein the pol of syrup is 48%, and the acidity of citric acid solution is 10%.
The grape wine of a kind of national style that boils of the present invention (Mei Sailaisi) is with other difference vinous:
Raw material is different: the grape wine of the national style that boils (Mei Sailaisi), and the grape of employing is " and Tian Hong ", is that system is done or Table Grape, " and Tian Hong " grape sugar content is high, late-maturing, pink, belong to hot, it can make high-grade Mei Sailaisi, but can not make high-grade grape wine;
Color and luster is special: the grape wine of the national style that boils (Mei Sailaisi) is light brown red, little muddiness, and like fruit juice, other wine is limpid transparent;
Special mouthfeel: the grape wine of the national style that boils (Mei Sailaisi) mouthfeel is aging mellow simple and unsophisticated, the ageing flavour; Other wine does not possess this next taste that cooks;
The grape wine of the national style that boils (Mei Sailaisi) does not have national standard, only has Xinjiang provincial standard or company standard.And the grape wine that circulates on market has the national standard defined;
The production technique of the grape wine of the national style that boils (Mei Sailaisi), production unit and other red wine production process equipment have larger difference, and Mei Sailaisi wants to boil wine three times, be ripe wine, and other wine can not boil, the wine of making a living (bright wine); Mei Sailaisi is spontaneous fermentation, and other wine is the artificial fermentation.
The grape wine of a kind of national style that boils of the present invention (Mei Sailaisi) does not add artificial active dry yeast in making processes, and by microorganisms such as wild yeast on " and Tian Hong " grape epidermis in temperature 30-35 ℃ spontaneous fermentation.
Embodiment
Embodiment 1
A, adopt hetian red grape 100kg, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, and sugar degree 〉=25% is put into fermentor tank after cooling, thermophilic fermentation, leavening temperature 30-35 ℃, through the fermentation of 1-3 month, formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is longer, more than 1 year, drink best results, the alcoholic strength 13-14% (v/v) of basic wine, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, with being immersion 3 months under 18% edible ethanol room temperature through 1: 5 by volume use the concentration of red date after baking, obtain jujube juice;
C, be that 48% syrup 13.8%, acidity are that 10% citric acid solution 2% and pure water surplus are boiled wine 1 time with the basic wine 53% of step a and step b auxiliary material jujube juice 22%, red date honey 1% (commercially available), xylose powder 0.2%, pol by volume, time is 15 minutes, filter, boil again wine after bottling 1 time, time is 15 minutes, can obtain red date grape wine (red date Mei Sailaisi).
Embodiment 2
A, adopt hetian red grape 100kg, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, and sugar degree 〉=25% is put into fermentor tank after cooling, thermophilic fermentation, leavening temperature 30-35 ℃, through the fermentation of 1-3 month, formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is longer, more than 1 year, drink best results, the alcoholic strength 13-14% (v/v) of basic wine, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, with the fresh section that rues greatly, 1: 10 by volume use concentration is to soak under 19% edible ethanol room temperature to obtain ruing greatly juice in 3 months;
C, the basic wine 80% of step a and step b auxiliary material are rued greatly juice 2%, xylose powder 0.2%, pol is that 48% syrup 15.9% and acidity are that 10% citric acid solution 1.9% boils wine 1 time by volume, time is 15 minutes, filter, boil again wine after bottling 1 time, time is 15 minutes, the grape wine that can obtain ruing greatly (Mei Sailaisi rues greatly).
Embodiment 3
A, adopt hetian red grape 100kg, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, and sugar degree 〉=25% is put into fermentor tank after cooling, thermophilic fermentation, leavening temperature 30-35 ℃, through the fermentation of 1-3 month, just formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is longer, more than 1 year, drink best results, the alcoholic strength 13-14% (v/v) of basic wine, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, 1: 15 by volume use concentration of matrimony vine that will be then are that under 20% edible ethanol room temperature, immersion obtained wolfberry juice in 3 months;
C, be that 48% syrup 14.2% and acidity are that 10% citric acid solution 1.6% boils wine 1 time with the basic wine 80% of step a and step b auxiliary material wolfberry juice 4%, xylose powder 0.2%, pol by volume, time is 15 minutes, filter, boil again wine after bottling 1 time, time is 15 minutes, can obtain wolfberry wine (matrimony vine Mei Sailaisi).
Embodiment 4
A, adopt hetian red grape 100kg, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, and sugar degree 〉=25% is put into fermentor tank, thermophilic fermentation after cooling, leavening temperature 30-35 ℃, the fermentation through 1-3 month has just formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is longer, more than 1 year, drink best results, the alcoholic strength 13-14% (v/v) of basic wine, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, will be then 1: 20 by volume use concentration of rosebud be that under 20% edible ethanol room temperature, immersion obtained rosebud juice in 3 months;
C, be that 48% syrup 17.04% and acidity are that 10% citric acid solution 1.1% boils wine 1 time with the basic wine 80% of step a and step b auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, Muscat Hamburg 0.04%, pol by volume, time is 15 minutes, filter, boil again wine after bottling 1 time, time is 15 minutes, can obtain Rose grape wine (Rose Mei Sailaisi).
Embodiment 5
A, adopt hetian red grape 100kg, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, and sugar degree 〉=25% is put into fermentor tank, thermophilic fermentation after cooling, leavening temperature 30-35 ℃, the fermentation through 1-3 month has just formed basic wine (finished product Mei Sailaisi wine), can drink, the storage wine time is longer, more than 1 year, drink best results, the alcoholic strength 13-14% (v/v) of basic wine, give off a strong fragrance, mouthfeel is mellow, and is evenly muddy;
B, be to soak under 19% edible ethanol room temperature to obtain safflower juice in 3 months with 1: 13 by volume use concentration of the safflower of high-quality;
C, by volume with the basic wine 80% and step b auxiliary material safflower juice 4% of step a, xylose powder 0.2%, pol are that 48% syrup 14%, acidity are that 10% citric acid solution 1.8% boils wine 1 time, time is 15 minutes, filter, boil again wine after bottling 1 time, time is 15 minutes, can obtain safflower grape wine (safflower Mei Sailaisi).
The red date Mei Sailaisi that is obtained by embodiment 1-embodiment 5, the Mei Sailaisi that rues greatly, matrimony vine Mei Sailaisi, safflower Mei Sailaisi, Rose Mei Sailaisi operative norm: Q/HFTY0003S-2010." Mei Sailaisi " company standard, its leading indicator: clarity: muddy evenly, be long placed in and allowed precipitation; Color and luster: red-brown, golden yellow, fragrance: unique fragrance, fragrance is pure, coordination; Flavour: sour and sweet palatability; Happy: as to have the peculiar style of this product; Alcoholic strength: 8.0-15.0%vol, total reducing sugar 〉=10g/L, Titrable acid 3.0-8.0g/L, iron≤30.0mg/L, dried soaking 〉=17.0g/L, total sulfur dioxide≤250mg/L.
Claims (1)
1. the making method vinous of a national style that boils is characterized in that following these steps to carrying out:
A, employing hetian red grape, through crusher in crushing, take out Normal juice, poured in pot the slow fire infusion into 8 hours, pulp is dense thick, sugar degree 〉=25% is put into fermentor tank, thermophilic fermentation after cooling, leavening temperature 30-35 ℃, time 1-3 month, then change storage period over to, alcoholic strength v/v is that 13-14% can obtain basic wine;
B, with red date, rue greatly, edible ethanol that matrimony vine, safflower or rosebud are 18-20% with concentration respectively by volume soaked 3 months, its ratio is 1: 5-20, soaking temperature is room temperature, makes respectively jujube juice, rue juice, wolfberry juice, safflower juice or rose-juice greatly;
C, by volume basic wine 53-80% and step b auxiliary material jujube juice 22%, red date honey 1%, xylose powder 0.2%, syrup 13.8%, citric acid solution 2% and the pure water surplus of step a are prepared; Or prepare with rue greatly juice 2%, xylose powder 0.2%, syrup 17.7% and citric acid solution 1.9% of step b auxiliary material; Or prepare with step b auxiliary material wolfberry juice 4%, xylose powder 0.2%, syrup 15.9% and citric acid solution 1.6%; Or with step b auxiliary material safflower juice 4%, xylose powder 0.2%, syrup 14%, citric acid solution 1.8% are prepared; Or prepare with step b auxiliary material rose-juice 0.6%, honey 1%, xylose powder 0.2%, Weibull 0.02%, rose 0.04%, syrup 17.04% and citric acid solution 1.1%; Each component volume ratio sum total of preparation is 100%, then boils wine 1 time, and the time is 15 minutes, filter, and bottling, then boil wine 1 time, and 15 minutes time got final product, and wherein the pol of syrup is 48%, and the acidity of citric acid solution is 10%.
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| CN 201110279552 CN102311898B (en) | 2011-09-20 | 2011-09-20 | Preparation method of decocted wine with ethnic flavor |
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| CN 201110279552 CN102311898B (en) | 2011-09-20 | 2011-09-20 | Preparation method of decocted wine with ethnic flavor |
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| JP5909050B2 (en) * | 2011-04-25 | 2016-04-26 | サントリーホールディングス株式会社 | Alcoholic beverages including fruit juice-containing storage |
| CN102660435B (en) * | 2012-05-21 | 2014-12-03 | 达县宜华酒业有限公司 | Fruit wine and method for preparing fruit wine |
| CN106306963A (en) * | 2016-08-29 | 2017-01-11 | 姚云峰 | Green plum brewing method |
| CN108359559A (en) * | 2018-04-28 | 2018-08-03 | 晴隆县绿源食品科技有限责任公司 | The preparation method of spine grape wine |
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| CN1687354A (en) * | 2005-05-24 | 2005-10-26 | 艾沙·尕依提 | Method for preparing grape wine (Musailesi) |
| CN101074416A (en) * | 2006-05-18 | 2007-11-21 | 胡凤艳 | Production of fruit wine |
| CN102051292A (en) * | 2009-11-11 | 2011-05-11 | 王立实 | Wild grape composite drink and production method thereof |
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