CN103525613A - Solid wild grape wine and use method thereof - Google Patents
Solid wild grape wine and use method thereof Download PDFInfo
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- CN103525613A CN103525613A CN201310512619.6A CN201310512619A CN103525613A CN 103525613 A CN103525613 A CN 103525613A CN 201310512619 A CN201310512619 A CN 201310512619A CN 103525613 A CN103525613 A CN 103525613A
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Abstract
The invention discloses solid wild grape wine. The solid wild grape wine comprises the following components in parts by weight: 15-25 parts of wild grape powder, 45-55 parts of white granulated sugar, 0.4-0.6 part of tartaric acid, 0.2-0.3 part of sodium tartrate, 0.05-0.1 part of active dry yeast. The invention also provides a use method of the solid wild grape wine, which comprises the following steps of dissolving the solid wild grape wine in drinking water with fixed amount, dissolving, filling, sealing, fermenting, and carrying out post fermentation to obtain a bottle of foaming wild grape wine containing alcohol and carbon dioxide. The production of the wild grape wine by using the solid wild grape wine is simple, convenient and fast.
Description
Technical field
The invention belongs to food processing field, relate to mountain wine, especially relate to a kind of solid mountain wine.
Background technology
The fruit grain of Vitis Amurensis is less, skin depth, pigment is dense, pol is low, acidity is high, tannin content is high, nutritious.In mountain wine, the component content such as trans-resveratrol, trace element, flavones, anthocyanin is all higher than grape wine.With Vitis Amurensis, be the mountain wine that raw material leads to, not only best in quality, original in style, and also it is Chinese distinctive product.
According to whether mountain wine being divided into following kind containing CO2 in mountain wine:
1. static mountain wine: not containing the mountain wine of CO2 gas.
2. fizz and light sparkling wine: the mountain wine that contains a certain amount of CO2 gas, is divided into again two classes: mountain wine 1. bubbles: contained CO2 is spontaneous in mountain wine fermenting process.2. Vitis Amurensis light sparkling wine: CO2 is added in mountain wine by artificial method.CO2 can make wine have more pure and fresh, happy, refreshing happy sense of taste.
Summary of the invention
The object of the present invention is to provide a kind of solid mountain wine, its using method is provided simultaneously.
Simple, convenient, fast while making grape wine with solid mountain wine of the present invention.
A mountain wine, it comprises the component of following weight part: Vitis Amurensis powder 15~25, white sugar 45~55, tartrate 0.4~0.6, sodium tartrate 0.2~0.3, active dry yeast 0.05~0.1.
Described Vitis Amurensis powder is that the clear juice of Vitis Amurensis is through Vitis Amurensis powder concentrated, that spraying is dry or lyophilize is made;
Described active dry yeast is wine active dry yeast.
Making method: according to a conventional method Vitis Amurensis powder, white sugar, tartrate, sodium tartrate, active dry yeast pulverized respectively, are sieved, by weight ratio batching, mix.
The using method of above-mentioned solid mountain wine, comprises the following steps:
(1) the solid mountain wine of 1~2 weight part is dissolved in the tap water of 10 weight parts, after all dissolving, pours into bottle;
With cork stopper by after wine bottle sealing, be placed under 20-25 ℃ of condition heat-preservation fermentation 5-7d.
(3) the mountain wine of fermentation ends is placed under 5-10 ℃ of condition to standing 10-15d.
Through (1), (2), (3) after step, make the foaming mountain wine of one bottle of spirituosity, carbon dioxide.
This invention completes based on following principle: in normal tap water, all can contain a certain amount of dissolved oxygen, yeast in solid mountain wine is having oxygen, nutritive substance and temperature, under the suitable condition of pH value, can ramp breed, be accompanied by saccharomycetic quick increment, oxygen in water can consume in a large number, yeast is in the situation that oxygen concentration is lower, can carry out anaerobic respiration, by Vitis Amurensis powder, carbohydrate in white sugar is converted into ethanol, carbonic acid gas etc., its reaction formula: C6H12O6 (glucose)=2C2H5OH(ethanol)+2CO2(carbonic acid gas)+H2O(water).Therefore,, after the fermentation of 5-7d, just made one bottle of foaming mountain wine that contains alcohol and carbon dioxide.Fermentation ends, standing 7-10d under 5-10 ℃ of condition, is called the secondary fermentation of mountain wine, is in order to enrich the local flavor of product.
Four, embodiment
Embodiment 1:
Proportioning raw materials (weight part)
Vitis Amurensis powder 15, white sugar 45, tartrate 0.4, sodium tartrate 0.2, active dry yeast 0.05.
Making method: according to a conventional method Vitis Amurensis powder, white sugar, tartrate, sodium tartrate, active dry yeast pulverized respectively, are sieved, by weight ratio batching, mix.
(1) the solid mountain wine of 2 weight parts is dissolved in the tap water of 10 weight parts, after all dissolving, pours into bottle;
With cork stopper by after wine bottle sealing, be placed under 20-25 ℃ of condition heat-preservation fermentation 5-7d.
(3) the mountain wine of fermentation ends is placed under 5-10 ℃ of condition to standing 10-15d.
Through (1), (2), (3) after step, make the foaming mountain wine of one bottle of spirituosity, carbon dioxide.
Embodiment 2:
Proportioning raw materials (weight part)
Vitis Amurensis powder 25, white sugar 55, tartrate 0.6, sodium tartrate 0.3, active dry yeast 0.1.
Making method: according to a conventional method Vitis Amurensis powder, white sugar, tartrate, sodium tartrate, active dry yeast pulverized respectively, are sieved, by weight ratio batching, mix.
Using method:
(1) the solid mountain wine of 1 weight part is dissolved in the tap water of 10 weight parts, after all dissolving, pours into bottle;
With cork stopper by after wine bottle sealing, be placed under 20-25 ℃ of condition heat-preservation fermentation 5-7d.
(3) the mountain wine of fermentation ends is placed under 5-10 ℃ of condition to standing 10-15d.
Through (1), (2), (3) after step, make the foaming mountain wine of one bottle of spirituosity, carbon dioxide.
Embodiment 3:
Proportioning raw materials (weight part)
Vitis Amurensis powder 20, white sugar 50, tartrate 0.5, sodium tartrate 0.2, active dry yeast 0.07.
Making method: according to a conventional method Vitis Amurensis powder, white sugar, tartrate, sodium tartrate, active dry yeast pulverized respectively, are sieved, by weight ratio batching, mix.
Using method:
(1) the solid mountain wine of 1.5 weight parts is dissolved in the tap water of 10 weight parts, after all dissolving, pours into bottle;
With cork stopper by after wine bottle sealing, be placed under 20-25 ℃ of condition heat-preservation fermentation 5-7d.
(3) the mountain wine of fermentation ends is placed under 5-10 ℃ of condition to standing 10-15d.
Through (1), (2), (3) after step, make the foaming mountain wine of one bottle of spirituosity, carbon dioxide.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (4)
1. a solid mountain wine, it comprises the component of following weight part: Vitis Amurensis powder 15~25, white sugar 45~55, tartrate 0.4~0.6, sodium tartrate 0.2~0.3, active dry yeast 0.05~0.1.
2. Vitis Amurensis powder claimed in claim 1 is that the clear juice of Vitis Amurensis is through Vitis Amurensis powder concentrated, that spraying is dry or lyophilize is made.
3. active dry yeast claimed in claim 1 is wine active dry yeast.
4. a using method for solid mountain wine as claimed in claim 1, is characterized in that comprising the following steps:
(1) the solid mountain wine of 1~2 weight part is dissolved in the tap water of 10 weight parts, after all dissolving, pours into bottle;
With cork stopper by after wine bottle sealing, be placed under 20-25 ℃ of condition heat-preservation fermentation 5-7d;
(3) the mountain wine of fermentation ends is placed under 5-10 ℃ of condition to standing 10-15d.
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CN201310512619.6A CN103525613A (en) | 2013-10-28 | 2013-10-28 | Solid wild grape wine and use method thereof |
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CN201310512619.6A CN103525613A (en) | 2013-10-28 | 2013-10-28 | Solid wild grape wine and use method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104004614A (en) * | 2014-06-16 | 2014-08-27 | 中南林业科技大学 | Method for preparing wine by freezing and drying grapes |
Citations (5)
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WO1997017423A2 (en) * | 1995-11-07 | 1997-05-15 | Sachetpack Limited | Package for home brewing |
CN1737097A (en) * | 2004-08-17 | 2006-02-22 | 烟台张裕集团有限公司 | Wine of low or free alcohol and its brewing method |
CN1814726A (en) * | 2005-02-02 | 2006-08-09 | 河南民权小乔酒业有限公司 | Method for making Chinese-wolfberry grape wine |
CN101812389A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
CN102181340A (en) * | 2011-04-20 | 2011-09-14 | 湖南神州庄园葡萄酒业有限公司 | Book reservation dry red grape wine and brewing method thereof |
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2013
- 2013-10-28 CN CN201310512619.6A patent/CN103525613A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1997017423A2 (en) * | 1995-11-07 | 1997-05-15 | Sachetpack Limited | Package for home brewing |
CN1737097A (en) * | 2004-08-17 | 2006-02-22 | 烟台张裕集团有限公司 | Wine of low or free alcohol and its brewing method |
CN1814726A (en) * | 2005-02-02 | 2006-08-09 | 河南民权小乔酒业有限公司 | Method for making Chinese-wolfberry grape wine |
CN101812389A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
CN102181340A (en) * | 2011-04-20 | 2011-09-14 | 湖南神州庄园葡萄酒业有限公司 | Book reservation dry red grape wine and brewing method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104004614A (en) * | 2014-06-16 | 2014-08-27 | 中南林业科技大学 | Method for preparing wine by freezing and drying grapes |
CN104004614B (en) * | 2014-06-16 | 2016-02-17 | 中南林业科技大学 | Method vinous prepared by lyophilize grape |
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Application publication date: 20140122 |