CN104140919A - Wine preparing liquid and preparing method thereof - Google Patents
Wine preparing liquid and preparing method thereof Download PDFInfo
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- CN104140919A CN104140919A CN201410354318.XA CN201410354318A CN104140919A CN 104140919 A CN104140919 A CN 104140919A CN 201410354318 A CN201410354318 A CN 201410354318A CN 104140919 A CN104140919 A CN 104140919A
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Abstract
The invention relates to the field of drink processing and particularly discloses wine preparing liquid. A preparing method comprises the following steps that a), fresh and non-poisonous tender leaves which are not damaged by worms are picked, and the length of the tender leaves is smaller than 4 cm; b), the tender leaves are cleaned up with clear water, and the water is drained off; c), the tender leaves with the water drained off are placed in a fermentation tank, the water and pitching yeast powder are added to the tender leaves, mixed and stirred, and the tender leaves are fermented in the sealed tank at the temperature of 25 DEG C for 10-20 days, the mass ratio of the green leaves: the water is 1:1-2, and the additive amount of the pitching yeast powder is 0.25-1% of the total mass of the green leaves and the water; d), a mixture in the fermentation tank is filtered, and filter liquor is boiled, cooled, filtered and naturally deposited to obtain clear liquor, namely the wine preparing liquid. Commercial wine prepared through the wine preparing liquid is fragrant, strong and good in taste.
Description
Technical field
The present invention relates to drink manufacture field, be specifically related to a kind of Wine blending liquid and preparation method thereof.
Background technology
China is the source region of spirits culture, is also one of country of making wine in the world the earliest, and conventional wine brewing is generally to utilize various cereal, fruits and vegetables etc. for wine brewing main raw material, through all or part of fermentation, brews wine capable of direct drinking into.Kind and the taste of wine are numerous and diverse, differ from one another, and still, along with the lifting of life grade, people also all the more focus on the quality of wine, so mouthfeel is good, the wine of characteristic local flavor is all extensively subject to liking and pursuing of human consumer always.
Summary of the invention
Primary and foremost purpose of the present invention is to provide a kind of Wine blending liquid, and this Wine blending liquid can be used for modulating the wine of various tastes.
For achieving the above object, the technical solution used in the present invention is: a kind of Wine blending liquid, it is characterized in that: described Wine blending liquid is to be prepared through fermentation by fresh, nontoxic green tree leaf, and described green tree leaf preferably stings one or more in Folium sophorae, mulberry leaves, pine needle, Chinese juniper leaf, Folium Pterocaryae, Folium toonae sinensis, leaf of elm tree, Folium Crataegi.
The beneficial effect that technique scheme produces is: by fresh, the Wine blending liquid that nontoxic green tree leaf makes after fermentation can be for the modulation of commodity wine, described Wine blending liquid joins the mouthfeel that can improve commodity wine in commodity wine according to a certain percentage, because the range of choice of green tree leaf is wider, therefore according to human consumer's hobby, can select different green tree leafs to be fermented, the mouthfeel of the Wine blending liquid that different green tree leaf fermentations obtains also has certain difference, the commodity wine modulating like this has various tastes, human consumer's needs have greatly been met, through verification experimental verification, adopt the commodity wine fragrance after this modulation wine modulation, strong, mouthfeel is good.In general, for high-grade commodity wine, the addition of Wine blending liquid can be up to 5%, this is because the quality of high-grade wine is mellow, more stable, and in, the commodity wine of class, the addition of described Wine blending liquid is in the scope of 1%-3%, the addition of Wine blending liquid can suitably reduce.
As further preferred version: described green tree leaf is fresh tender leaf, and the length of tender leaf is less than 4cm, general Lao Ye can be with some bitter tastes, and adopt the fragrance of the Wine blending liquid that tender leaf fermentation makes pure and fresh, pleasant, and the commodity wine mouthfeel of modulation is better.
Another object of the present invention is to provide a kind of preparation method of above-mentioned Wine blending liquid, comprises the following steps:
A) win fresh, nontoxic, free from insect pests thorn Chinese scholartree tender leaf, the length of tender leaf is less than 4cm;
B) tender leaf is cleaned up with clear water, drain away the water;
C) tender leaf draining is placed in to fermentor tank, add water and malt yeasts powder mix and blend, sealed cans fermentation 10-20 days under the condition of 25 ℃, the mass ratio 1:1-2 of described green tree leaf and water, the addition of described malt yeasts powder is the 0.25%-1% of the total mass of green tree leaf and water;
D) filter the mixture in fermentor tank, filtrate boiled, then cooling, refilter, natural sedimentation, the clear liquor finally obtaining is Wine blending liquid.
The preparation method of described Wine blending liquid is simple, and raw material is easy to get, and cost is low, prepares the malt yeasts powder adopting in Wine blending liquid process and both can directly from market, buy, and also can be prepared by a conventional method to obtain.
More specifically scheme is: the fermentation time in described step c is 13-16 days, leavening temperature is 24-28 ℃, the addition of described malt yeasts powder be green tree leaf and water total mass 0.5%, through a large amount of verification experimental verifications, clear liquor in described steps d is to obtain after natural sedimentation 2-3 days, by a small amount of throw out in filtrate after natural sedimentation 2-3 days, keep the bottom of basin, get clear liquor as Wine blending liquid, can effectively prevent from modulating like this and in wine, contain partly precipitated thing, thereby guarantee the quality of the commodity wine after modulation.
Because being adopts fresh green tender leaf as the raw materials of Wine blending liquid, if manpower are comparatively poor, can cause winning a large amount of time of needs of green tender leaf, the phenomenon of dewatering before fermentation, turning to be yellow for fear of fresh tender leaf, the present invention has adopted following technical scheme: described green tree leaf is stored in fermentation is prepended to the refrigerator of 5-10 ℃, can avoid like this water loss of the green tree leaf won, delay the metabolism of scion, thereby guarantee the freshness of green tender leaf.
Embodiment
For further instruction technical scheme disclosed by the invention, below by 5 embodiment, be described further:
Embodiment 1: the preparation of Wine blending liquid
1) win fresh, nontoxic, free from insect pests thorn Chinese scholartree tender leaf, the length of described tender leaf is less than 4cm;
2) tender leaf is cleaned up, drain away the water;
3) tender leaf draining is placed in to fermentor tank, adds water and malt yeasts powder mix and blend, under the condition of 25 ℃, sealed cans fermentations is 15 days, the mass ratio 1:1 of described tender leaf and water, the addition of described malt yeasts powder be tender leaf and water total mass 0.5%;
4) filter the mixture in fermentor tank, filtrate boiled, then cooling, refilter, natural sedimentation 2 days, the clear liquor finally obtaining is Wine blending liquid.
Embodiment 2: the preparation of Wine blending liquid
1) win fresh, nontoxic, free from insect pests Chinese juniper tree tender leaf and tender pine needle, the length of described Chinese juniper tree tender leaf and tender pine needle is less than 4cm;
2) tender leaf is cleaned up, drain away the water;
3) tender leaf draining is placed in to fermentor tank, adds water and malt yeasts powder mix and blend, under the condition of 30 ℃, sealed cans fermentations is 10 days, the mass ratio 1:2 of described tender leaf and water, the addition of described malt yeasts powder be tender leaf and water total mass 0.25%;
4) filter the mixture in fermentor tank, filtrate boiled, then cooling, refilter, natural sedimentation 2 days, the clear liquor finally obtaining is Wine blending liquid.
Embodiment 3: the preparation of Wine blending liquid
1) win fresh, nontoxic, free from insect pests mulberry tree and willow tender leaf, the length of described tender leaf is less than 4cm;
2) tender leaf is cleaned up, drain away the water;
3) tender leaf draining is placed in to fermentor tank, adds water and malt yeasts powder mix and blend, under the condition of 20 ℃, sealed cans fermentations is 20 days, the mass ratio 1:1 of described tender leaf and water, the addition of described malt yeasts powder be tender leaf and water total mass 0.1%;
4) filter the mixture in fermentor tank, filtrate boiled, then cooling, refilter, natural sedimentation 3 days, the clear liquor finally obtaining is Wine blending liquid.
Embodiment 4: the application of Wine blending liquid
In the fine work well mansion man wine of producing to Anhui Jing Fu Wine Co., Ltd by volume, add the Wine blending liquid of 5% embodiment 1 preparation to carry out hybrid modulation, the modulated fine work well mansion wine Chen Xiang of man, mouthfeel are good, after testing, fine work well mansion man wine after modulation meets the state food safety detection standard of GB/T10781.1 regulation, and concrete detected result is as shown in the table:
Claims (8)
1. a Wine blending liquid, is characterized in that: described Wine blending liquid is to be prepared through fermentation by fresh, nontoxic green tree leaf.
2. Wine blending liquid according to claim 1, is characterized in that: described green tree leaf is one or more in thorn Folium sophorae, mulberry leaves, pine needle, Chinese juniper leaf, Folium Pterocaryae, Folium toonae sinensis, leaf of elm tree, Folium Crataegi.
3. Wine blending liquid according to claim 1, is characterized in that: described green tree leaf is fresh tender leaf, and the length of tender leaf is less than 4cm.
4. a preparation method for Wine blending liquid as described in claim 1-3, comprises the following steps:
A) win fresh, nontoxic, free from insect pests green tree leaf;
B) green tree leaf is cleaned up, drain away the water;
C) green tree leaf draining is placed in to fermentor tank, add water and malt yeasts powder mix and blend, sealed cans fermentation 10-20 days under the condition of 20-30 ℃, the mass ratio 1:1-2 of described green tree leaf and water, the addition of described malt yeasts powder is the 0.25%-1% of the total mass of green tree leaf and water;
D) filter the mixture in fermentor tank, filtrate boiled, then cooling, refilter, natural sedimentation, the clear liquor finally obtaining is Wine blending liquid.
5. the preparation method of Wine blending liquid according to claim 4, is characterized in that: the fermentation time in described step c is 13-16 days, and leavening temperature is 24-28 ℃.
6. the preparation method of Wine blending liquid according to claim 4, is characterized in that: in described step c the addition of malt yeasts powder be green tree leaf and water total mass 0.5%.
7. the preparation method of Wine blending liquid according to claim 4, is characterized in that: the clear liquor in described steps d is to obtain after natural sedimentation 2-3 days.
8. the preparation method of Wine blending liquid according to claim 4, is characterized in that: described green tree leaf is stored in fermentation is prepended to the refrigerator of 5-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410354318.XA CN104140919A (en) | 2014-07-23 | 2014-07-23 | Wine preparing liquid and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410354318.XA CN104140919A (en) | 2014-07-23 | 2014-07-23 | Wine preparing liquid and preparing method thereof |
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| CN104140919A true CN104140919A (en) | 2014-11-12 |
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| CN201410354318.XA Pending CN104140919A (en) | 2014-07-23 | 2014-07-23 | Wine preparing liquid and preparing method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309173A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Pine needle wine |
| KR20030053817A (en) * | 2001-12-24 | 2003-07-02 | 임영순 | Manufacturing method of Gu Gi Ju using Gu Gi Ja |
| KR20100106264A (en) * | 2010-08-26 | 2010-10-01 | 김쌍순 | The way of korea wine japanese cypress sap |
| CN102408975A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Health care sake |
| CN103013741A (en) * | 2012-11-21 | 2013-04-03 | 王意谦 | Preparation method of hawthorn health-care wine |
-
2014
- 2014-07-23 CN CN201410354318.XA patent/CN104140919A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309173A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Pine needle wine |
| KR20030053817A (en) * | 2001-12-24 | 2003-07-02 | 임영순 | Manufacturing method of Gu Gi Ju using Gu Gi Ja |
| KR20100106264A (en) * | 2010-08-26 | 2010-10-01 | 김쌍순 | The way of korea wine japanese cypress sap |
| CN102408975A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Health care sake |
| CN103013741A (en) * | 2012-11-21 | 2013-04-03 | 王意谦 | Preparation method of hawthorn health-care wine |
Non-Patent Citations (4)
| Title |
|---|
| 刘郁生: "利用白杨树叶制酒", 《林业实用技术》 * |
| 汪建国 等: "松针竹酒", 《酿酒科技》 * |
| 黄东红 等: "新型糟香调酒液的研究", 《酿酒科技》 * |
| 黄家勇 等: "调酒液生产的理论基础及其应用", 《酿酒科技》 * |
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Application publication date: 20141112 |
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