CN106479792A - A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology - Google Patents
A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology Download PDFInfo
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- CN106479792A CN106479792A CN201611259944.6A CN201611259944A CN106479792A CN 106479792 A CN106479792 A CN 106479792A CN 201611259944 A CN201611259944 A CN 201611259944A CN 106479792 A CN106479792 A CN 106479792A
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- 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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- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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Abstract
The present invention relates to a kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology, described Novel wine includes following raw materials：Fructus Vitis viniferae, Oryza glutinosa, sulfur dioxide, Oryza glutinosa fermented yeast, grape fermentation yeast；Preparation method is：Make Fructus Vitis viniferae wine base；Make sticky rice sweet wine；By Fructus Vitis viniferae wine base and sticky rice sweet wine mixing and stirring, obtain the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material.Beneficial effects of the present invention are：Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material of the present invention combines the nutritional labeling of Fructus Vitis viniferae and Oryza glutinosa, ten several amino acids are contained in sticky rice sweet wine, wherein comprise aminoacid that is needed by human but can not synthesizing, and wine can play defying age, anti-angiocardiopathy, skin maintenance, fat-reducing, sterilization, digestant effect, wine is combined the Novel wine generating with sticky rice sweet wine, not only contain abundant nutritional labeling, long-term drink is conducive to health, and taste is purer, fragrant and sweet.
Description
Technical field
The present invention relates to a kind of wine and in particular to a kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its produce work
Skill.
Background technology
Wine can only be broken or unbroken fresh grape fruit or Sucus Vitis viniferae are through completely or partially alcohol fermentation
Obtain the beverage that Alcohol degree is not less than 8.5% afterwards.The kind of wine is a lot, because of cultivation, the wine production processes of Fructus Vitis viniferae
The difference of condition, product style is different.Generally press color classification dividend wine and pink wine, white wine three
Kind, the former is that the dipping fermentation of Radix seu Herba Tetrastigmatis Hypoglauci belt leather forms；The latter is that Sucus Vitis viniferae fermentation forms；By state classification be divided into static wine and
Sparkling wine.The nutritive value of wine is very high, contains several amino acids, minerals and vitamins, these materials are all in wine
It is the nutriment that human body must be supplemented with and absorbs.
And wine is popular in a large number in west, in China, popularization is relatively difficult, and one of them very big factor is because of Portugal
The tart flavour of grape wine, astringent taste, drink deutostoma can be done, and that is, existing wine can not entirely appropriate Chinese taste.
Content of the invention
In order to solve the problems referred to above of prior art presence, the invention provides a kind of taste is soft, taste and sweet mouthfeel fragrant pure,
The no Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material of tart flavour and astringent taste and its production technology.
The technical solution adopted in the present invention is：
A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, including the raw material of following weight parts：Fructus Vitis viniferae 10-190 part, Oryza glutinosa
10-190 part, sulfur dioxide 0.01-0.048 part, Oryza glutinosa fermented yeast 0.05-0.95 part, grape fermentation yeast 0.002-0.04
Part.
Further, the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, including the raw material of following weight parts：Fructus Vitis viniferae
100 parts, 100 parts of Oryza glutinosa, 0.025 part of sulfur dioxide, 0.5 part of Oryza glutinosa fermented yeast, 0.025 part of grape fermentation yeast.
The production technology of the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, comprises the following steps：
(1) make Fructus Vitis viniferae wine base；
(2) make sticky rice sweet wine；
(3) by Fructus Vitis viniferae wine base and sticky rice sweet wine mixing and stirring, obtain described new as raw material with Fructus Vitis viniferae and Oryza glutinosa
Wine.
Further, in step (1), the processing technology of described Fructus Vitis viniferae wine base comprises the following steps；
A, cleaning Fructus Vitis viniferae, and drain away the water, then by Grape fragmentation, obtain Fructus Vitis viniferae juice；Cleaning Fructus Vitis viniferae washes away Fructus Vitis viniferae surface
Impurity and pollutant, try one's best in cleaning and ensure that " bloom " of Fructus Vitis viniferae epidermis is not washed off, by the Fructus Vitis viniferae dewatering after cleaning, then will
Grape fragmentation, ensures when broken that Semen Vitis viniferae is complete, before Grape fragmentation, rejects blue or green grain, rotten grain, carpopodium, so can avoid
Produce overweight astringent sense, and in the peel of Fructus Vitis viniferae, contain tannin, multiple pigment and aromatic substance, belt leather carries out fermentation and can improve
The mouthfeel of wine, vision and nutritive value；
B, Fructus Vitis viniferae juice is carried out first time sealing and fermenting, and sequentially add sulfur dioxide, Fructus Vitis viniferae during fermentation
Fermented yeast, after fermentation finishes, obtains fermentating wine；During fermentation, for avoiding fermentation liquid to overflow fermentation vessel, grape slurry
The amount of juice should be in order that Fructus Vitis viniferae juice is fully fermented, every during fermentation less than the 80% of fermentation vessel volume
It need to stir four times, and needs grape skin is pressed in fermentation liquid, so ensures fully to leach pigment and the fragrance thing of skin slag
Matter；
C, fermentating wine is carried out second sealing and fermenting, and add sulfur dioxide during fermentation, fermentation finishes
Obtain Fructus Vitis viniferae wine base afterwards.Carrying out second fermentation is for ensureing, allowing residual sugar continue fermentation, so that generated Fructus Vitis viniferae wine base is clarified, product
Matter is stable, mouthfeel is more preferable.
Further, in step b, the time of described first time sealing and fermenting is 96-150h, and the temperature of fermentation is 25-30
℃；Add the sulfur dioxide of 0.006-0.032 part when Fructus Vitis viniferae juice ferments 120-125h；After adding sulfur dioxide 4-8h,
Add grape fermentation yeast.
Further, in step c, the time of described second sealing and fermenting is 70-120h, and temperature is 18-25 DEG C；Sending out
The sulfur dioxide of 0.004-0.016 part is added during ferment 80-90h.
Further, in step (2), the processing technology of described sticky rice sweet wine comprises the following steps；
α, immersion Oryza glutinosa, soak and rinse Oryza glutinosa with clear water after finishing, and the Oryza glutinosa after cleaning is cooked；Soak for Oryza glutinosa
Cook and prepare, be carried out after immersion, for washing away abnormal flavour and the starch leachable of generation of fermenting in immersion process.
β, the Oryza glutinosa cooking is cooled down, be subsequently adding Oryza glutinosa fermented yeast, mixing and stirring, fermented；Will
The Oryza glutinosa cooking is cooled down, and kills Oryza glutinosa fermented yeast to prevent temperature too high, is unfavorable for its fermentation；
After γ, fermentation finish, filter to obtain sweet wine liquid, sweet wine liquid is carried out with the described sticky rice sweet wine that sterilizes to obtain.To sweet wine liquid
Carrying out sterilization is to prevent sweet wine from continuing fermentation to kill Oryza glutinosa fermented yeast.
Further, in step α, described immersion is that Oryza glutinosa clear water is soaked 5-7h；Immersion is rinsed with clear water after finishing
Oryza glutinosa 2-3 time；Then steaming and decocting 35-45min under 90-100 DEG C of steam.
Further, in step β, Oryza glutinosa is cooled to 25-30 DEG C, adds Oryza glutinosa fermented yeast；The temperature of described fermentation
Spend for 25-30 DEG C, the time of fermentation is 50-60h.
Further, in step γ, described sterilize as microwave disinfection, the temperature of microwave disinfection is 50-60 DEG C, sterilizing time
For 8-10min.Sterilization adopts cold sterilization, prevents the too high mouthfeel destroying sticky rice sweet wine of temperature.
Beneficial effects of the present invention are：Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material of the present invention combine Fructus Vitis viniferae and
The nutritional labeling of Oryza glutinosa, is rich in multiple nutrient substance such as multivitamin, aminoacid, glucose, taste and sweet mouthfeel in sticky rice sweet wine
Virtue is pure, eliminates tart flavour, the astringent taste of wine, improves the mouthfeel of original wine.
Contain ten several amino acids in sticky rice sweet wine, wherein comprise aminoacid that is needed by human but can not synthesizing, and Portugal
Grape wine can play defying age, anti-angiocardiopathy, skin maintenance, fat-reducing, sterilization, digestant effect, by wine and Oryza glutinosa
Sweet wine combines the Novel wine generating, and not only contains abundant nutritional labeling, long-term drink is conducive to health, and taste
Purer, fragrant and sweet.
Specific embodiment
For making the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art's obtained owning on the premise of not making creative work
Other embodiment, broadly falls into the scope that the present invention is protected.Embodiment one
A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, including the raw material of following weight parts：Fructus Vitis viniferae 190kg, Oryza glutinosa
10kg, sulfur dioxide 0.01kg, Oryza glutinosa fermented yeast 0.05kg, grape fermentation yeast 0.04kg.
The production technology of the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, comprises the following steps：
(1) make Fructus Vitis viniferae wine base；Cleaning Fructus Vitis viniferae, and drain away the water, then by Grape fragmentation, obtain Fructus Vitis viniferae juice；By grape slurry
Juice carries out first time sealing and fermenting, and the time of first time sealing and fermenting is 96h, and the temperature of fermentation is 25 DEG C；In Fructus Vitis viniferae juice
Add the sulfur dioxide of 0.006kg during fermentation 120h, after adding sulfur dioxide 4h, add grape fermentation yeast, fermentation finishes
Afterwards, obtain fermentating wine；During fermentation, for avoiding fermentation liquid to overflow fermentation vessel, the amount of Fructus Vitis viniferae juice should be less than to be sent out
The 80% of ferment vessel volume, in order that Fructus Vitis viniferae juice is fully fermented, need to stir daily four times during fermentation, and need
Grape skin is pressed in fermentation liquid, so ensures fully to leach pigment and the fragrance matter of skin slag；Fermentating wine is carried out
Second sealing and fermenting, the time of second sealing and fermenting is 70h, and temperature is 18 DEG C, adds 0.004kg's when fermenting 80h
Sulfur dioxide, fermentation obtains Fructus Vitis viniferae wine base after finishing；
(2) make sticky rice sweet wine；Oryza glutinosa clear water is soaked 5h, soaks and rinse Oryza glutinosa 2 times, Ran Hou with clear water after finishing
Steaming and decocting 35min under 90 DEG C of steam；Then the Oryza glutinosa cooking is cooled to 25 DEG C, is subsequently adding Oryza glutinosa fermented yeast, mixing is stirred
Mix uniformly, under conditions of temperature is 25 DEG C, ferment 50h；After fermentation finishes, filter to obtain sweet wine liquid, sweet wine liquid in temperature is
Carry out microwave disinfection 8min at a temperature of 50 DEG C, obtain described sticky rice sweet wine；
(3) by Fructus Vitis viniferae wine base and sticky rice sweet wine mixing and stirring, obtain described new as raw material with Fructus Vitis viniferae and Oryza glutinosa
Wine.
Embodiment two
A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, including the raw material of following weight parts：Fructus Vitis viniferae 100kg, Oryza glutinosa
100kg, sulfur dioxide 0.025kg, Oryza glutinosa fermented yeast 0.5kg, grape fermentation yeast 0.025kg.
The production technology of the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, comprises the following steps：
(1) make Fructus Vitis viniferae wine base；Cleaning Fructus Vitis viniferae, and drain away the water, then by Grape fragmentation, obtain Fructus Vitis viniferae juice；By grape slurry
Juice carries out first time sealing and fermenting, and the time of first time sealing and fermenting is 120h, and the temperature of fermentation is 28 DEG C；In Fructus Vitis viniferae juice
Add the sulfur dioxide of 0.018kg during fermentation 122h, after adding sulfur dioxide 6h, add grape fermentation yeast, fermentation finishes
Afterwards, obtain fermentating wine；During fermentation, for avoiding fermentation liquid to overflow fermentation vessel, the amount of Fructus Vitis viniferae juice should be less than to be sent out
The 80% of ferment vessel volume, in order that Fructus Vitis viniferae juice is fully fermented, need to stir daily four times during fermentation, and need
Grape skin is pressed in fermentation liquid, so ensures fully to leach pigment and the fragrance matter of skin slag；Fermentating wine is carried out
Second sealing and fermenting, the time of second sealing and fermenting is 100h, and temperature is 22 DEG C, adds 0.007kg's when fermenting 85h
Sulfur dioxide, fermentation obtains Fructus Vitis viniferae wine base after finishing；
(2) make sticky rice sweet wine；Oryza glutinosa clear water is soaked 6h, soaks and rinse Oryza glutinosa 2 times, Ran Hou with clear water after finishing
Steaming and decocting 40min under 95 DEG C of steam；Then the Oryza glutinosa cooking is cooled to 28 DEG C, is subsequently adding Oryza glutinosa fermented yeast, mixing is stirred
Mix uniformly, under conditions of temperature is 28 DEG C, ferment 55h；After fermentation finishes, filter to obtain sweet wine liquid, sweet wine liquid in temperature is
Carry out microwave disinfection 9min at a temperature of 55 DEG C, obtain described sticky rice sweet wine；
(3) by Fructus Vitis viniferae wine base and sticky rice sweet wine mixing and stirring, obtain described new as raw material with Fructus Vitis viniferae and Oryza glutinosa
Wine.
Embodiment three
A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, including the raw material of following weight parts：Fructus Vitis viniferae 10kg, Oryza glutinosa
190kg, sulfur dioxide 0.048kg, Oryza glutinosa fermented yeast 0.95kg, grape fermentation yeast 0.002kg.
The production technology of the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material, comprises the following steps：
(1) make Fructus Vitis viniferae wine base；Cleaning Fructus Vitis viniferae, and drain away the water, then by Grape fragmentation, obtain Fructus Vitis viniferae juice；By grape slurry
Juice carries out first time sealing and fermenting, and the time of first time sealing and fermenting is 150h, and the temperature of fermentation is 30 DEG C；In Fructus Vitis viniferae juice
Add the sulfur dioxide of 0.032kg during fermentation 125h, after adding sulfur dioxide 8h, add grape fermentation yeast, fermentation finishes
Afterwards, obtain fermentating wine；During fermentation, for avoiding fermentation liquid to overflow fermentation vessel, the amount of Fructus Vitis viniferae juice should be less than to be sent out
The 80% of ferment vessel volume, in order that Fructus Vitis viniferae juice is fully fermented, need to stir daily four times during fermentation, and need
Grape skin is pressed in fermentation liquid, so ensures fully to leach pigment and the fragrance matter of skin slag；Fermentating wine is carried out
Second sealing and fermenting, the time of second sealing and fermenting is 120h, and temperature is 25 DEG C, adds 0.016kg's when fermenting 90h
Sulfur dioxide, fermentation obtains Fructus Vitis viniferae wine base after finishing；
(2) make sticky rice sweet wine；Oryza glutinosa clear water is soaked 7h, soaks and rinse Oryza glutinosa 3 times, Ran Hou with clear water after finishing
Steaming and decocting 45min under 100 DEG C of steam；Then the Oryza glutinosa cooking is cooled to 30 DEG C, is subsequently adding Oryza glutinosa fermented yeast, mixing is stirred
Mix uniformly, under conditions of temperature is 30 DEG C, ferment 60h；After fermentation finishes, filter to obtain sweet wine liquid, sweet wine liquid in temperature is
Carry out microwave disinfection 10min at a temperature of 60 DEG C, obtain described sticky rice sweet wine；
(3) by Fructus Vitis viniferae wine base and sticky rice sweet wine mixing and stirring, obtain described new as raw material with Fructus Vitis viniferae and Oryza glutinosa
Wine.
The above, the only specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, all should contain
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be defined by described scope of the claims.
Claims (10)
1. a kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material it is characterised in that：Including the raw material of following weight parts, Fructus Vitis viniferae 10-
190 parts, Oryza glutinosa 10-190 part, sulfur dioxide 0.01-0.048 part, Oryza glutinosa fermented yeast 0.05-0.95 part, grape fermentation yeast
0.002-0.04 part.
2. according to claim 1 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material it is characterised in that：Including following weight parts
Raw material, 100 parts of Fructus Vitis viniferae, 100 parts of Oryza glutinosa, 0.025 part of sulfur dioxide, 0.5 part of Oryza glutinosa fermented yeast, grape fermentation yeast 0.025
Part.
3. the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material of one of claim 1-2 production technology it is characterised in that：Including
Following steps：
(1) make Fructus Vitis viniferae wine base；
(2) make sticky rice sweet wine；
(3) by Fructus Vitis viniferae wine base and sticky rice sweet wine mixing and stirring, obtain the described Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material.
4. according to claim 3 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step
(1), in, the processing technology of described Fructus Vitis viniferae wine base comprises the following steps；
A, cleaning Fructus Vitis viniferae, and drain away the water, then by Grape fragmentation, obtain Fructus Vitis viniferae juice；
B, Fructus Vitis viniferae juice is carried out first time sealing and fermenting, and sequentially add sulfur dioxide, grape fermentation during fermentation
Yeast, after fermentation finishes, obtains fermentating wine；
C, fermentating wine is carried out second sealing and fermenting, and adds sulfur dioxide during fermentation, fermentation finish after
Fructus Vitis viniferae wine base.
5. according to claim 4 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step b
In, the time of described first time sealing and fermenting is 96-150h, and the temperature of fermentation is 25-30 DEG C；The addition of described sulfur dioxide
For 0.006-0.032 part, add in Fructus Vitis viniferae juice fermentation 120-125h；After adding sulfur dioxide 4-8h, Fructus Vitis viniferae is added to send out
Ferment yeast.
6. according to claim 4 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step c
In, the time of described second sealing and fermenting is 70-120h, and temperature is 18-25 DEG C；Add 0.004- when fermenting 80-90h
0.016 part of sulfur dioxide.
7. according to claim 3 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step
(2), in, the processing technology of described sticky rice sweet wine comprises the following steps；
α, immersion Oryza glutinosa, soak and rinse Oryza glutinosa with clear water after finishing, and the Oryza glutinosa after cleaning is cooked；
β, the Oryza glutinosa cooking is cooled down, be subsequently adding Oryza glutinosa fermented yeast, mixing and stirring, fermented；
After γ, fermentation finish, filter to obtain sweet wine liquid, sweet wine liquid is carried out with the described sticky rice sweet wine that sterilizes to obtain.
8. according to claim 7 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step α
In, described immersion is that Oryza glutinosa clear water is soaked 5-7h；Immersion rinses Oryza glutinosa 2-3 time with cleaning after finishing；Then in 90-100
DEG C steam under steaming and decocting 35-45min.
9. according to claim 7 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step β
In, Oryza glutinosa is cooled to 25-30 DEG C, adds Oryza glutinosa fermented yeast；The temperature of described fermentation is 25-30 DEG C, the time of fermentation
For 50-60h.
10. according to claim 7 the Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material production technology it is characterised in that：Step
In γ, described sterilize as microwave disinfection, the temperature of microwave disinfection is 50-60 DEG C, and sterilizing time is 8-10min.
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| CN109554258A (en) * | 2018-11-12 | 2019-04-02 | 天津天绿健科技有限公司 | A kind of grape wine and preparation method thereof with treatment canker sore effect |
| CN110004002A (en) * | 2019-04-30 | 2019-07-12 | 内蒙古汉森酒业集团有限公司 | A kind of preparation method of slow picking sweet wine |
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| CN103666903A (en) * | 2012-09-17 | 2014-03-26 | 吉林大学 | Novel process for brewing pure natural and nutritional high-alcoholicity red wine by utilizing black glutinous rice and grape |
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| CN109554258A (en) * | 2018-11-12 | 2019-04-02 | 天津天绿健科技有限公司 | A kind of grape wine and preparation method thereof with treatment canker sore effect |
| CN110004002A (en) * | 2019-04-30 | 2019-07-12 | 内蒙古汉森酒业集团有限公司 | A kind of preparation method of slow picking sweet wine |
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