CN105861208A - Preparation method of health care grape wine - Google Patents
Preparation method of health care grape wine Download PDFInfo
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- CN105861208A CN105861208A CN201610373728.8A CN201610373728A CN105861208A CN 105861208 A CN105861208 A CN 105861208A CN 201610373728 A CN201610373728 A CN 201610373728A CN 105861208 A CN105861208 A CN 105861208A
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- vitis viniferae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/46—Eucommiaceae (Eucommia family), e.g. hardy rubber tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/481—Astragalus (milkvetch)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
- A61K36/575—Magnolia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
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- Animal Behavior & Ethology (AREA)
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- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a preparation method of health care grape wine, comprising the following steps of: (1) picking and pretreatment of grapes; (2) preliminary fermentation of the grapes; (3) preparation of a traditional Chinese medicine additive; (4) secondary fermentation; and (5) filtration and sterilization of the grape wine material in the step (4) to obtain the health care grape wine. The grape wine brewed by the method has good mouthfeel and rich nutrient values, the amino acid content of the grape wine is upgraded by about 8%, and the health care value is better.
Description
Technical field
The invention belongs to field of health care wine, be specifically related to the preparation method of a kind of health wine.
Background technology
Fructus Vitis viniferae is Vitaceae Vitis bejuco, and sprig is cylindrical, has vertical rib, and without hair or by sparse pubescence, leaf oval, panicle is intensive or evacuates, the prosperity of base portion branch, fruit is spherical or oval, the month at florescence 4-5, really the phase 8-9 month.
Fructus Vitis viniferae can eat, can be used for wine brewing, wine has certain health care, but wine is when brewageing now, need to add Chinese liquor or crystal sugar is brewageed, wine mouthfeel otherwise can be caused bad, even cannot brewage successfully, and when brewageing, fermentation process is more complicated, sweat conditional controls the bad wine that easily causes and produces strange taste, will also result in the loss of the nutritional labeling of Fructus Vitis viniferae, affects the quality of wine.
The pit of Fructus Vitis viniferae is sticked together with sarcocarp, when preparing wine, need to separate pit with sarcocarp, but pit can not destroy, if it is astringent that pit destruction will result in wine, affect the mouthfeel of wine, also can reduce the health value of wine, but the effect that pit separates with sarcocarp now is poor, and separation efficiency is relatively low.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of health wine, by improving the processing method of Fructus Vitis viniferae, improve the mouthfeel of wine, add Chinese medicine ingredients, improve the health value of wine.
The present invention is achieved through the following technical solutions:
The preparation method of a kind of health wine, comprises the following steps:
(1), within 2-3 days before grape maturity, pluck, fruit end is retained during harvesting, the saline solution using mass fraction to be 0.5% Fructus Vitis viniferae after harvesting carries out immersion treatment 10min, clear water is used to rinse after immersion, the water on Fructus Vitis viniferae surface is drained, Fructus Vitis viniferae is processed at a temperature of-5--2 DEG C 8-10min, then 6-7min is processed at Fructus Vitis viniferae being placed on 22-25 DEG C, Fructus Vitis viniferae fruit end is extracted, extract the core, in Fructus Vitis viniferae, white sugar is filled in from the fruit end place of extracting, the addition of white sugar is after enucleation the 1/20 of Fructus Vitis viniferae weight, upwards place at Fructus Vitis viniferae cut, use preservative film seals, isothermal holding 2-3 days at 22-25 DEG C；
(2) Fructus Vitis viniferae, step (1) handled well adds fermenting agent and ferments at 25-28 DEG C, terrine encapsulation fermentation is used during fermentation, mixed soil is used to seal tank mouth after tank mouth being used cotton parcel during fermentation, then last layer mixed soil is applied in terrine surface, the thickness of mixing mud layer is 0.8cm, and fermentation time is 7-8 days；
(3), prepare Chinese medicine additive, take the Radix Astragali 2.2 parts, Radix Angelicae Sinensis 4.5 parts, Cortex Magnoliae Officinalis 0.8 part, the Cortex Eucommiae 6.8 parts, 6 parts of Radix Glycyrrhizae, Rhizoma Phragmitis 3.2 parts, Semen Allii Tuberosi 3.2 parts by weight, clean, crush, obtain Chinese medicine additive；
(4) Fructus Vitis viniferae after, step (2) being fermented filters, remove filtering residue, obtain Fructus Vitis viniferae wine base, Chinese medicine additive step (3) prepared adds in Fructus Vitis viniferae wine base, Chinese medicine additive is 1:120 with the weight ratio of Fructus Vitis viniferae wine base, being then charged in terrine continuing encapsulation fermentation, yeasting temperature is 26-28 DEG C, and fermentation time is 5-7 days；
(5), carry out the Fructus Vitis viniferae wine base that step (4) is handled well filtering, sterilizing obtains health wine.
The thickness of described terrine is 0.3cm.
Described mixed soil is made up of following raw material by weight: 30 parts of Xanthan gum mud, 8 parts of river silt, plant ash 6 parts, the acetic acid 1 part of mass fraction 5%, volcanic ash 16 parts, 50 parts of water, during preparation, by each raw material mix homogeneously.
nullBeneficial effects of the present invention: the preparation of wine that the present invention provides is simple，Preparation process need not add insalubrious chemical addition agent，When preparing health promoting wine，First Fructus Vitis viniferae is carried out chilling treatment subzero，Then it is brought rapidly up，The core making Fructus Vitis viniferae can preferably separate with sarcocarp，When pulling out fruit end，Most of even all of Semen Vitis viniferae can be taken smoothly out of，Prevent pit and sarcocarp adhesion，It is easy to separate，Separation efficiency can promote more than 2 times，Do not destroy the peel of Fructus Vitis viniferae simultaneously，It is beneficial to carry out subsequent treatment，And the nutritive value of Fructus Vitis viniferae can be kept to greatest extent，The nutritive value of Fructus Vitis viniferae will not be destroyed at this temperature，Also the mouthfeel of Fructus Vitis viniferae wine brewing will not be destroyed，White sugar is filled in Fructus Vitis viniferae，Mouthfeel and the speed of wine brewing can be promoted，The wine mouthfeel spawned is more mellow，Can preferably keep the original mouthfeel of Fructus Vitis viniferae，Terrine is used to carry out fermenting and the thickness of terrine being carried out strict control，While can ensure that ferment effect，There is certain breathability，It is greatly improved the effect of fermentation，Mixed soil parcel fermentation is used outside terrine，In making terrine, the Sucus Vitis viniferae yeasting at each position is more preferable，And mixed soil has certain activity，Terrine in conjunction with specific thicknesses uses，The effect that can make fermentation reaches the wooden barrel more preferable effect of fermentation，And the cost that ferments is lower，Chinese medicine additive is added in Fructus Vitis viniferae wine base，The health-care effect that can make wine is more preferable，There is invigorating the spleen and replenishing QI、The kidney invigorating、Looks improving and the skin nourishing、The effect of hypertension and hyperlipemia.The wine that this method is brewageed can make amino acid content in wine promote about 8%, and health value is more preferable.
Detailed description of the invention
The preparation method of a kind of health wine, comprises the following steps:
(1), within first 2 days, pluck at grape maturity, fruit end is retained during harvesting, the saline solution using mass fraction to be 0.5% Fructus Vitis viniferae after harvesting carries out immersion treatment 10min, clear water is used to rinse after immersion, the water on Fructus Vitis viniferae surface is drained, Fructus Vitis viniferae is processed at a temperature of-5 DEG C 8min, then Fructus Vitis viniferae is placed at 22 DEG C process 8min, Fructus Vitis viniferae fruit end is extracted, extract the core, in Fructus Vitis viniferae, white sugar is filled in from the fruit end place of extracting, the addition of white sugar is after enucleation the 1/20 of Fructus Vitis viniferae weight, upwards place at Fructus Vitis viniferae cut, use preservative film seals, isothermal holding 3 days at 22-25 DEG C；nullWithin first 2 days, pluck at grape maturity，Can ensure that the complete of Fructus Vitis viniferae，Prevent breakage from affecting mouthfeel，And now the sugar of Fructus Vitis viniferae converts the most completely，Convert when being sealed against again，Be conducive to fermentation，Quality and the mouthfeel of wine can also be promoted，Fructus Vitis viniferae use saline solution clean the dirt that can remove Fructus Vitis viniferae surface，Fructus Vitis viniferae is placed on subzero process simultaneously，It is brought rapidly up to room temperature after process，Fructus Vitis viniferae epidermis can be softened，The Fructus Vitis viniferae base of a fruit is made to be easier to pull out place，Also pit is made to be easier to remove，After the Fructus Vitis viniferae base of a fruit is extracted，Most Semen Vitis viniferae can also together be taken out of，Do not result in peel entirety damaged，Treatment temperature of the present invention is through checking repeatedly，The most just can play good effect，The best effect can not be played at a temperature of other，White sugar is filled at cut，Use white sugar that sarcocarp is pickled，Fructus Vitis viniferae is made to be easier to fermentation，The mouthfeel of wine is more preferable；
(2) Fructus Vitis viniferae, step (1) handled well adds fermenting agent and ferments at 26 DEG C, terrine encapsulation fermentation is used during fermentation, mixed soil is used to seal tank mouth after tank mouth being used cotton parcel during fermentation, then last layer mixed soil is applied in terrine surface, the thickness of mixing mud layer is 0.8cm, and fermentation time is 7-8 days；Terrine is used to ferment, terrine has certain breathability, be conducive to the fermentation of wine, use mixed soil wraps up, and can make the humidity at each position of terrine, temperature equalization, and the effect of fermentation is more preferable, make wine mouthfeel more preferable, be conducive to again zymogenic surviving, shorten fermentation period further, promote the quality of wine；Described fermenting agent is existing conventional fermenting agent；
(3), prepare Chinese medicine additive, take the Radix Astragali 2.2 parts, Radix Angelicae Sinensis 4.5 parts, Cortex Magnoliae Officinalis 0.8 part, the Cortex Eucommiae 6.8 parts, 6 parts of Radix Glycyrrhizae, Rhizoma Phragmitis 3.2 parts, Semen Allii Tuberosi 3.2 parts by weight, clean, crush, obtain Chinese medicine additive；Owing to effect of wine itself is the most single, add certain Chinese medicine ingredients, through rational compatibility, herbal function can be made to be effectively combined with effect of Fructus Vitis viniferae, there is replenishing blood and vital energy, effect of the kidney invigorating fall three-hypers, by being accurately controlled medicament categories and the content of each medicine, can be obviously improved the health value of medicine, often drink the effect also with looks improving and the skin nourishing, Chinese medicine additive can also the mouthfeel of wine, promoting the mellow of wine, wine there will not be obvious flavour of a drug after treatment；
(4) Fructus Vitis viniferae after, step (2) being fermented filters, remove filtering residue, obtain Fructus Vitis viniferae wine base, Chinese medicine additive step (3) prepared adds in Fructus Vitis viniferae wine base, Chinese medicine additive is 1:120 with the weight ratio of Fructus Vitis viniferae wine base, being then charged in terrine continuing encapsulation fermentation, yeasting temperature is 26-28 DEG C, and fermentation time is 5-7 days；
(5), carry out the Fructus Vitis viniferae wine base that step (4) is handled well filtering, sterilizing obtains health wine.
The thickness of described terrine is 0.3cm, the wine mouthfeel of the terrine fermentation of this thickness is more preferable relative to other thickness, the terrine of this thickness i.e. has good sealing, can have again the breathability of appropriateness, the very fermentation of matters wine, the wine being fermented into no matter mouthfeel and nutritive value are all obviously improved.
Described mixed soil is made up of following raw material by weight: 30 parts of Xanthan gum mud, 8 parts of river silt, plant ash 6 parts, the acetic acid 1 part of mass fraction 5%, volcanic ash 16 parts, 50 parts of water, during preparation, by each raw material mix homogeneously, mixed soil is used to have the most ventilative and heat-insulating property, terrine can be made to remain at a stable humidity and temperature, prevent from, during the fermentation owing to environment instability causes the mouthfeel of wine and nutritive value to decline, improving the quality of wine.
Health wine prepared by the inventive method is rufous, clarification, there is good gloss, there is light fruital and mellow aroma, continuous soft, mellow, after measured, health wine total acid (with citrometer) 1.06g/L, total ester 1.35g/L, wine prepared by this method is in good taste, rich in nutritive value, does not detects the harmful components such as arsenic, lead.
Claims (3)
1. the preparation method of a health wine, it is characterised in that comprise the following steps:
(1), within 2-3 days before grape maturity, pluck, fruit end is retained during harvesting, the saline solution using mass fraction to be 0.5% Fructus Vitis viniferae after harvesting carries out immersion treatment 10min, clear water is used to rinse after immersion, the water on Fructus Vitis viniferae surface is drained, Fructus Vitis viniferae is processed at a temperature of-5--2 DEG C 8-10min, then 6-7min is processed at Fructus Vitis viniferae being placed on 22-25 DEG C, Fructus Vitis viniferae fruit end is extracted, extract the core, in Fructus Vitis viniferae, white sugar is filled in from the fruit end place of extracting, the addition of white sugar is after enucleation the 1/20 of Fructus Vitis viniferae weight, upwards place at Fructus Vitis viniferae cut, use preservative film seals, isothermal holding 2-3 days at 22-25 DEG C；
(2) Fructus Vitis viniferae, step (1) handled well adds fermenting agent and ferments at 25-28 DEG C, terrine encapsulation fermentation is used during fermentation, mixed soil is used to seal tank mouth after tank mouth being used cotton parcel during fermentation, then last layer mixed soil is applied in terrine surface, the thickness of mixing mud layer is 0.8cm, and fermentation time is 7-8 days；
(3), prepare Chinese medicine additive, take the Radix Astragali 2.2 parts, Radix Angelicae Sinensis 4.5 parts, Cortex Magnoliae Officinalis 0.8 part, the Cortex Eucommiae 6.8 parts, 6 parts of Radix Glycyrrhizae, Rhizoma Phragmitis 3.2 parts, Semen Allii Tuberosi 3.2 parts by weight, clean, crush, obtain Chinese medicine additive；
(4) Fructus Vitis viniferae after, step (2) being fermented filters, remove filtering residue, obtain Fructus Vitis viniferae wine base, Chinese medicine additive step (3) prepared adds in Fructus Vitis viniferae wine base, Chinese medicine additive is 1:120 with the weight ratio of Fructus Vitis viniferae wine base, being then charged in terrine continuing encapsulation fermentation, yeasting temperature is 26-28 DEG C, and fermentation time is 5-7 days；
(5), carry out the Fructus Vitis viniferae wine base that step (4) is handled well filtering, sterilizing obtains health wine.
The preparation method of a kind of health wine the most according to claim 1, it is characterised in that the thickness of described terrine is 0.3cm.
The preparation method of a kind of health wine the most according to claim 1 and 2, it is characterized in that, described mixed soil is made up of following raw material by weight: 30 parts of Xanthan gum mud, 8 parts of river silt, plant ash 6 parts, the acetic acid 1 part of mass fraction 5%, volcanic ash 16 parts, 50 parts of water, during preparation, by each raw material mix homogeneously.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610373728.8A CN105861208A (en) | 2016-05-31 | 2016-05-31 | Preparation method of health care grape wine |
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| CN201610373728.8A CN105861208A (en) | 2016-05-31 | 2016-05-31 | Preparation method of health care grape wine |
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| CN201610373728.8A Pending CN105861208A (en) | 2016-05-31 | 2016-05-31 | Preparation method of health care grape wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520428A (en) * | 2017-01-11 | 2017-03-22 | 罗赞 | Healthcare wine and preparation method thereof |
| CN107987997A (en) * | 2017-12-26 | 2018-05-04 | 成都鼎信致远科技有限公司 | A kind of tea polyphenols grape wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544598A (en) * | 2003-11-11 | 2004-11-10 | 山东省酿酒葡萄科学研究所 | Health care grape wine and its preparing method |
| CN103421630A (en) * | 2013-09-13 | 2013-12-04 | 黑龙江省轻工科学研究院 | Making method of wild grape wine |
| CN104673578A (en) * | 2015-03-23 | 2015-06-03 | 孙燕霞 | SOD wine with health efficacy and preparation method of SOD wine |
| CN105331476A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Low-alcohol grape wine and preparation method thereof |
-
2016
- 2016-05-31 CN CN201610373728.8A patent/CN105861208A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544598A (en) * | 2003-11-11 | 2004-11-10 | 山东省酿酒葡萄科学研究所 | Health care grape wine and its preparing method |
| CN103421630A (en) * | 2013-09-13 | 2013-12-04 | 黑龙江省轻工科学研究院 | Making method of wild grape wine |
| CN104673578A (en) * | 2015-03-23 | 2015-06-03 | 孙燕霞 | SOD wine with health efficacy and preparation method of SOD wine |
| CN105331476A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Low-alcohol grape wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520428A (en) * | 2017-01-11 | 2017-03-22 | 罗赞 | Healthcare wine and preparation method thereof |
| CN107987997A (en) * | 2017-12-26 | 2018-05-04 | 成都鼎信致远科技有限公司 | A kind of tea polyphenols grape wine and preparation method thereof |
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Application publication date: 20160817 |
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