CN105062741A - Juicy peach and amur grape wine and preparation method thereof - Google Patents
Juicy peach and amur grape wine and preparation method thereof Download PDFInfo
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- CN105062741A CN105062741A CN201510468292.6A CN201510468292A CN105062741A CN 105062741 A CN105062741 A CN 105062741A CN 201510468292 A CN201510468292 A CN 201510468292A CN 105062741 A CN105062741 A CN 105062741A
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Abstract
The invention discloses juicy peach and amur grape wine, which is prepared from the following raw materials in parts by weight: 100-120 parts of amur grape, 6-7 parts of longan, 10-12 parts of juicy peach, 1-2 parts of radix polygonati officinalis, 3-4 parts of parochetus communis, 2-3 parts of mango seed, 1-2 parts of pseudostellaria heterophylla, 4-5 parts of purple rice as well as proper amounts of SO2, CaCO3, glucose, pectinase, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, hydrogen peroxidase and coconut juice. The finished wine of this invention is translucent and transparent, pure in flavor, soft and smooth in mouth, full in taste and is sufficient and lingering in aftertaste.
Description
Technical field
The present invention relates to a kind of grape wine, particularly relate to a kind of honey peach mountain wine and preparation method thereof.
Background technology
Fruit wine integrates nourishing, keeps healthy, goes with rice or bread, drinks, the demand of most consumers can be met, and wherein mountain wine is mostly low and middle-end grape wine, kind typicalness is not obvious, fragrance owes outstanding, health-care effect is not remarkable, does not meet the pursuit that modern people pursue nutritive health-care, the invention provides a kind of mountain wine for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of honey peach mountain wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of honey peach mountain wine is made up of the raw material of following weight parts:
Vitis Amurensis 100-120, longan 6-7, honey peach 10-12, radix polygonati officinalis 1-2, Flower of Chinese Peashrub 3-4, Semen Mangiferae indicae 2-3, excellent careless 1-2, purple rice 4-5, SO
2, CaCO
3, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.
A kind of honey peach mountain wine preparation method, comprises the following steps:
(1) harvesting is in Vitis Amurensis that is overdone, the mummification shrinkage stage, and clean up rear destemming, stoning is cleaned in stoning of being shelled by fresh longan, honey peach, all mixes, and adds 1-2 times of Coconut Juice fragmentation, adds the SO of 50-60mg/l simultaneously
2, pulp crushing rate reaches 70-80%, obtains pulp;
(2) by co-grinding after radix polygonati officinalis, Flower of Chinese Peashrub, Semen Mangiferae indicae, the cleaning of rod rod grass, add 7-8 times of water boil 50-60 minute, filter, filtrate spraying dry, obtains powder, drain after purple rice being picked assorted elutriation, little fire stir-fries to ripe perfume (or spice), and micronizing after cooling, obtains ground rice, mix with powder, pulp, obtain magma;
(3) in above-mentioned magma, add the pulp enzyme of 0.3-0.4%, enzymolysis 60-70 minute at 45-50 DEG C, microwave deactivating enzyme, filter, filtrate CaCO
3adjust ph, to 3.4-3.6, regulates pol to 360-380g/l with glucose, clarifies 4-5 days, Micvowave Sterilization, obtain treating fermented liquid at 0-4 DEG C;
(4) by the G/W activation of active dry yeast with 10 times 3%, at 36-38 DEG C, activate 20-30 minute, then cultivate 1-1.5 hour in the incubator of 28-30 DEG C, being inoculated into by 1 ‰ amounts above-mentionedly treats in fermented liquid, send into fermentor tank, at 18-20 DEG C of bottom fermentation 6-7 days, measured every 1 day;
(5) when fermentation is to adding Grape brandy base wine during residual sugar amount 80-85g/l and being cooled to rapidly 14-15 DEG C to stop fermentation, alcoholic strength is made finally to reach 17-19%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, hot submersion 5-6 days at 20-23 DEG C, microwave inactivation, centrifugation, obtain wine body, at 0 ± 2 DEG C more than ageing half a year;
(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 780-820mg/l, cold stabilizing treatment 6-7 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.
Compared with prior art, advantage of the present invention is:
The present invention plucks after Vitis Amurensis nature mummification shrinkage, useful acidity declines and sugar, local flavor accumulates, adding the raw materials such as honey peach makes finished product have nourishing YIN to relieve dryness, the effect such as promote the production of body fluid to quench thirst, omnidistance employing Micvowave Sterilization technique, not only homogeneous heating, thermo-sensitivity nutrient substance in protection raw material, reduce its natural colored and fragrance loss, retain its color and luster to greatest extent, fragrance and local flavor, also avoid the filling secondary pollution caused completely, finished wine body is bright transparent, pure flavor, entrance is soft and smooth, mouthfeel is plentiful, rear sense is sufficient, long times of aftertaste, glucose oxidase and catalase is utilized to carry out associating deoxygenation, make finished product while extending storage time, improve fragrance and the quality of wine.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of honey peach mountain wine is made up of the raw material of following weight (jin):
Vitis Amurensis 100, longan 6, honey peach 10, radix polygonati officinalis 1, Flower of Chinese Peashrub 3, Semen Mangiferae indicae 2, rod rod grass 1, purple rice 4, SO
2, CaCO
3, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.
A kind of honey peach mountain wine preparation method, comprises the following steps:
(1) harvesting is in Vitis Amurensis that is overdone, the mummification shrinkage stage, and clean up rear destemming, stoning is cleaned in stoning of being shelled by fresh longan, honey peach, all mixes, and adds 2 times of Coconut Juice fragmentations, adds the SO of 60mg/l simultaneously
2, pulp crushing rate reaches 80%, obtains pulp;
(2) by co-grinding after radix polygonati officinalis, Flower of Chinese Peashrub, Semen Mangiferae indicae, the cleaning of rod rod grass, add 8 times of water boils 60 minutes, filter, filtrate spraying dry, obtains powder, drain after purple rice being picked assorted elutriation, little fire stir-fries to ripe perfume (or spice), and micronizing after cooling, obtains ground rice, mix with powder, pulp, obtain magma;
(3) in above-mentioned magma, add the pulp enzyme of 0.3%, enzymolysis 60 minutes at 50 DEG C, microwave deactivating enzyme, filter, filtrate CaCO
3adjust ph to 3.6, regulate pol to 380g/l with glucose, clarify 5 days at 0 DEG C, Micvowave Sterilization, obtains treating fermented liquid;
(4) by the active dry yeast G/W of 10 times 3% activation, at 38 DEG C, activate 20 minutes, then cultivate 1 hour in the incubator of 30 DEG C, be inoculated into by 1 ‰ amounts and above-mentionedly treat in fermented liquid, feeding fermentor tank, 18 DEG C of bottom fermentations 7 days, measured every 1 day;
(5) when fermentation is to adding Grape brandy base wine during residual sugar amount 85g/l and being cooled to rapidly 15 DEG C to stop fermentation, alcoholic strength is made finally to reach 17%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, hot submersion 5 days at 23 DEG C, microwave inactivation, centrifugation, obtain wine body, at 0 ± 2 DEG C more than ageing half a year;
(6) bentonite that above-mentioned ageing wine adds 800mg/l is clarified 7 days, cold stabilizing treatment 6 days at 0 DEG C, filter with the diatomite filter in 0.3 micron, aperture, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.
Claims (2)
1. a honey peach mountain wine, it is characterized in that being made up of the raw material of following weight parts:
Vitis Amurensis 100-120, longan 6-7, honey peach 10-12, radix polygonati officinalis 1-2, Flower of Chinese Peashrub 3-4, Semen Mangiferae indicae 2-3, excellent careless 1-2, purple rice 4-5, SO
2, CaCO
3, glucose, pulp enzyme, active dry yeast, Grape brandy base wine, bentonite, glucose oxidase, catalase, Coconut Juice be appropriate.
2. a honey peach mountain wine preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) harvesting is in Vitis Amurensis that is overdone, the mummification shrinkage stage, and clean up rear destemming, stoning is cleaned in stoning of being shelled by fresh longan, honey peach, all mixes, and adds 1-2 times of Coconut Juice fragmentation, adds the SO of 50-60mg/l simultaneously
2, pulp crushing rate reaches 70-80%, obtains pulp;
(2) by co-grinding after radix polygonati officinalis, Flower of Chinese Peashrub, Semen Mangiferae indicae, the cleaning of rod rod grass, add 7-8 times of water boil 50-60 minute, filter, filtrate spraying dry, obtains powder, drain after purple rice being picked assorted elutriation, little fire stir-fries to ripe perfume (or spice), and micronizing after cooling, obtains ground rice, mix with powder, pulp, obtain magma;
(3) in above-mentioned magma, add the pulp enzyme of 0.3-0.4%, enzymolysis 60-70 minute at 45-50 DEG C, microwave deactivating enzyme, filter, filtrate CaCO
3adjust ph, to 3.4-3.6, regulates pol to 360-380g/l with glucose, clarifies 4-5 days, Micvowave Sterilization, obtain treating fermented liquid at 0-4 DEG C;
(4) by the G/W activation of active dry yeast with 10 times 3%, at 36-38 DEG C, activate 20-30 minute, then cultivate 1-1.5 hour in the incubator of 28-30 DEG C, being inoculated into by 1 ‰ amounts above-mentionedly treats in fermented liquid, send into fermentor tank, at 18-20 DEG C of bottom fermentation 6-7 days, measured every 1 day;
(5) when fermentation is to adding Grape brandy base wine during residual sugar amount 80-85g/l and being cooled to rapidly 14-15 DEG C to stop fermentation, alcoholic strength is made finally to reach 17-19%vol, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, hot submersion 5-6 days at 20-23 DEG C, microwave inactivation, centrifugation, obtain wine body, at 0 ± 2 DEG C more than ageing half a year;
(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 780-820mg/l, cold stabilizing treatment 6-7 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105950354A (en) * | 2016-06-28 | 2016-09-21 | 李杨 | Durio zibethinus grapefruit healthcare wine and brewing method thereof |
CN111793536A (en) * | 2020-08-13 | 2020-10-20 | 湖南翰坤实业有限公司 | Polygonatum odoratum wine with health care function and brewing method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
CN104212676A (en) * | 2014-09-10 | 2014-12-17 | 伊春市忠芝大山王酒业有限公司 | Wild grape wine |
CN104450360A (en) * | 2014-12-11 | 2015-03-25 | 山西戎子酒庄有限公司 | Sweetmuscat wine and brewing process thereof |
-
2015
- 2015-08-04 CN CN201510468292.6A patent/CN105062741A/en not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
CN104212676A (en) * | 2014-09-10 | 2014-12-17 | 伊春市忠芝大山王酒业有限公司 | Wild grape wine |
CN104450360A (en) * | 2014-12-11 | 2015-03-25 | 山西戎子酒庄有限公司 | Sweetmuscat wine and brewing process thereof |
Non-Patent Citations (1)
Title |
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刘欣: "《食品酶学》", 31 March 2006, 中国轻工业出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105950354A (en) * | 2016-06-28 | 2016-09-21 | 李杨 | Durio zibethinus grapefruit healthcare wine and brewing method thereof |
CN111793536A (en) * | 2020-08-13 | 2020-10-20 | 湖南翰坤实业有限公司 | Polygonatum odoratum wine with health care function and brewing method thereof |
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