CN107805562A - A kind of zinc-rich preparation of wine - Google Patents
A kind of zinc-rich preparation of wine Download PDFInfo
- Publication number
- CN107805562A CN107805562A CN201711411625.7A CN201711411625A CN107805562A CN 107805562 A CN107805562 A CN 107805562A CN 201711411625 A CN201711411625 A CN 201711411625A CN 107805562 A CN107805562 A CN 107805562A
- Authority
- CN
- China
- Prior art keywords
- grape
- wine
- zinc
- fermentation
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of zinc-rich preparation of wine, including：Raw material selection, one time fermentation, three times secondary fermentation, fermentation, packaging；Obtained zinc-rich grape wine, the clarification of wine body, nutritious, sour and sweet palatability, the smell of fruits is very sweet, and zinc content reaches 6.37mg/100g, increases the varietal wine of in the market, meets the nutrition and health care demand of consumer；Grape leaf is added into grape slurry, is turned waste into wealth, increases nutrition and the flavor of grape wine, promotes growing microorganism through one time fermentation, beneficial to later stage fermentation；White granulated sugar and zinc albuminate are added after one time fermentation, temperature is reduced and carries out secondary fermentation, keep the fresh colour of grape, remove the jerky mouthfeel of grape leaf, tart up, make mouthfeel plentiful；Continuing after secondary fermentation reduces temperature is fermented three times, each nutriment is fully merged, and mouthfeel is soft, is filtered laggard row and is carried out low temperature ageing, keeps the clarification of wine body, extends the shelf life of grape wine.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of zinc-rich preparation of wine.
Background technology
Grape sweet and sour taste, it is nutritious, it is loved by people, but few people's table grapes leaf, grape leaf are rich in
Vitamin, tartaric acid, malic acid, oxalic acid, fumaric acid, butanedioic acid, citric acid, quininic acid, shikimic acid, glyceric acid, isoquercitrin
Glucoside, quercitrin, rutin, can hemostasia and detumescence, clearing away summerheat, moisten the lung and relieve the cough, treat illness in eye, promote gastrointestinal function, have compared with
High nutrition and health care value, is prepared into a kind of traditional deep working method that grape wine is grape, in the market Portugal by grape
The kind and brand of grape wine are a lot, but zinc-rich grape wine is few, it is impossible to meet the health care demand of consumer.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of zinc-rich preparation of wine.
A kind of zinc-rich preparation of wine, comprises the following steps：
（1）Raw material selects：Fresh, complete grape is selected, is cleaned, stalk, mashing, obtains grape slurry；
（2）One time fermentation：Grape leaf end is added into grape slurry, is well mixed, Angel wine yeast is accessed, in 32 ~ 34 DEG C
Fermentation 12 ~ 16 hours, obtains one time fermentation material；
（3）Secondary fermentation：The water of grape slurry weight 17 ~ 19% is added into one time fermentation material, is well mixed, add white granulated sugar and
Zinc albuminate, fermented 11 ~ 13 days in 21 ~ 23 DEG C, obtain secondary fermentation material；
（4）Ferment three times：Secondary fermentation material is placed in 6 ~ 8 DEG C, is left to ferment 30 ~ 40 days, filtering, continues ageing 60 ~ 70 days, warp
0.22 μm of supermicro filtration membrane filtering, obtains fermentation material three times；
（5）Packaging：It is filling, radio sterilization, examine, obtain zinc-rich grape wine.
The step（2）Grape leaf end, fresh and tender, complete grape leaf is crushed to 2 ~ 4mm, addition is grape slurry weight
The 17 ~ 19% of amount.
The step（2）Angel wine yeast, access amount be grape slurry weight 3 ~ 5%.
The step（3）White granulated sugar, addition be grape slurry weight 14 ~ 16%.
The step（3）Zinc albuminate, addition be grape slurry weight 0.6 ~ 0.8%.
The zinc-rich grape wine that the zinc-rich preparation of wine obtains.
It is an advantage of the invention that：Zinc-rich preparation of wine provided by the invention, obtained zinc-rich grape wine, wine body
Clarification, nutritious, sour and sweet palatability, the smell of fruits is very sweet, and zinc content reaches 6.37mg/100g, increases the varietal wine of in the market,
Meet the nutrition and health care demand of consumer；Grape leaf is added into grape slurry, is turned waste into wealth, increases nutrition and the wind of grape wine
Taste, promote growing microorganism through one time fermentation, beneficial to later stage fermentation；White granulated sugar and zinc albuminate are added after one time fermentation, reduces temperature
Secondary fermentation is carried out, the fresh colour of grape is kept, removes the jerky mouthfeel of grape leaf, increase the fragrance of grape wine, make grape
Wine mouthfeel is plentiful；Continuing after secondary fermentation reduces temperature is fermented three times, each nutriment is fully merged, and mouthfeel is soft,
Filter laggard row and carry out low temperature ageing, remove the labile element in wine body, keep the clarification of wine body, extend the shelf of grape wine
Phase.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of zinc-rich preparation of wine, comprises the following steps：
（1）Raw material selects：Fresh, complete grape is selected, is cleaned, stalk, mashing, obtains grape slurry；
（2）One time fermentation：Grape leaf end is added into grape slurry, is well mixed, accesses Angel wine yeast, access amount is Portugal
The 3% of grape slurry weight, ferments 12 hours in 32 DEG C, obtains one time fermentation material；Described grape leaf end, by fresh and tender, complete grape leaf
2 ~ 4mm is crushed to, addition is the 17% of grape slurry weight；
（3）Secondary fermentation：The water of grape slurry weight 17% is added into one time fermentation material, is well mixed, adds white granulated sugar and albumen
Zinc, fermented 11 days in 21 DEG C, obtain secondary fermentation material；Described white granulated sugar, addition are the 14% of grape slurry weight；Described egg
White zine, addition are the 0.6% of grape slurry weight；
（4）Ferment three times：Secondary fermentation material is placed in 6 DEG C, is left to ferment 30 days, filtering, continues ageing 60 days, through 0.22 μm
Supermicro filtration membrane filters, and obtains fermentation material three times；
（5）Packaging：It is filling, radio sterilization, examine, obtain zinc-rich grape wine.
Embodiment 2
A kind of zinc-rich preparation of wine, comprises the following steps：
（1）Raw material selects：Fresh, complete grape is selected, is cleaned, stalk, mashing, obtains grape slurry；
（2）One time fermentation：Grape leaf end is added into grape slurry, is well mixed, accesses Angel wine yeast, access amount is Portugal
The 4% of grape slurry weight, ferments 14 hours in 33 DEG C, obtains one time fermentation material；Described grape leaf end, by fresh and tender, complete grape leaf
2 ~ 4mm is crushed to, addition is the 18% of grape slurry weight；
（3）Secondary fermentation：The water of grape slurry weight 18% is added into one time fermentation material, is well mixed, adds white granulated sugar and albumen
Zinc, fermented 12 days in 22 DEG C, obtain secondary fermentation material；Described white granulated sugar, addition are the 15% of grape slurry weight；Described egg
White zine, addition are the 0.7% of grape slurry weight；
（4）Ferment three times：Secondary fermentation material is placed in 7 DEG C, is left to ferment 35 days, filtering, continues ageing 65 days, through 0.22 μm
Supermicro filtration membrane filters, and obtains fermentation material three times；
（5）Packaging：It is filling, radio sterilization, examine, obtain zinc-rich grape wine.
Embodiment 3
A kind of zinc-rich preparation of wine, comprises the following steps：
（1）Raw material selects：Fresh, complete grape is selected, is cleaned, stalk, mashing, obtains grape slurry；
（2）One time fermentation：Grape leaf end is added into grape slurry, is well mixed, accesses Angel wine yeast, access amount is Portugal
The 5% of grape slurry weight, ferments 16 hours in 34 DEG C, obtains one time fermentation material；Described grape leaf end, by fresh and tender, complete grape leaf
2 ~ 4mm is crushed to, addition is the 19% of grape slurry weight；
（3）Secondary fermentation：The water of grape slurry weight 19% is added into one time fermentation material, is well mixed, adds white granulated sugar and albumen
Zinc, fermented 13 days in 23 DEG C, obtain secondary fermentation material；Described white granulated sugar, addition are the 16% of grape slurry weight；Described egg
White zine, addition are the 0.8% of grape slurry weight；
（4）Ferment three times：Secondary fermentation material is placed in 8 DEG C, is left to ferment 40 days, filtering, continues ageing 70 days, through 0.22 μm
Supermicro filtration membrane filters, and obtains fermentation material three times；
（5）Packaging：It is filling, radio sterilization, examine, obtain zinc-rich grape wine.
Claims (6)
1. a kind of zinc-rich preparation of wine, it is characterised in that comprise the following steps：
（1）Raw material selects：Fresh, complete grape is selected, is cleaned, stalk, mashing, obtains grape slurry；
（2）One time fermentation：Grape leaf end is added into grape slurry, is well mixed, Angel wine yeast is accessed, in 32 ~ 34 DEG C
Fermentation 12 ~ 16 hours, obtains one time fermentation material；
（3）Secondary fermentation：The water of grape slurry weight 17 ~ 19% is added into one time fermentation material, is well mixed, add white granulated sugar and
Zinc albuminate, fermented 11 ~ 13 days in 21 ~ 23 DEG C, obtain secondary fermentation material；
（4）Ferment three times：Secondary fermentation material is placed in 6 ~ 8 DEG C, is left to ferment 30 ~ 40 days, filtering, continues ageing 60 ~ 70 days, warp
0.22 μm of supermicro filtration membrane filtering, obtains fermentation material three times；
（5）Packaging：It is filling, radio sterilization, examine, obtain zinc-rich grape wine.
2. zinc-rich preparation of wine according to claim 1, it is characterised in that the step（2）Grape leaf end,
Fresh and tender, complete grape leaf is crushed to 2 ~ 4mm, addition is the 17 ~ 19% of grape slurry weight.
3. zinc-rich preparation of wine according to claim 1, it is characterised in that the step（2）Angel grape
Brewer yeast, access amount are the 3 ~ 5% of grape slurry weight.
4. zinc-rich preparation of wine according to claim 1, it is characterised in that the step（3）White granulated sugar, add
Enter 14 ~ 16% that amount is grape slurry weight.
5. zinc-rich preparation of wine according to claim 1, it is characterised in that the step（3）Zinc albuminate, add
Enter 0.6 ~ 0.8% that amount is grape slurry weight.
6. the zinc-rich grape wine that a kind of any one of claim 1 ~ 5 zinc-rich preparation of wine obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411625.7A CN107805562A (en) | 2017-12-23 | 2017-12-23 | A kind of zinc-rich preparation of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411625.7A CN107805562A (en) | 2017-12-23 | 2017-12-23 | A kind of zinc-rich preparation of wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107805562A true CN107805562A (en) | 2018-03-16 |
Family
ID=61588749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711411625.7A Pending CN107805562A (en) | 2017-12-23 | 2017-12-23 | A kind of zinc-rich preparation of wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107805562A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1763163A (en) * | 2005-10-25 | 2006-04-26 | 孙天民 | Nutritional red wine and preparation process thereof |
| CN102250710A (en) * | 2011-06-15 | 2011-11-23 | 谢光辉 | Dry red wine with alcohol concentration of 60 degrees and preparation method therefor |
| CN105400630A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Brewing method of wine |
| CN105400631A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Processing method of wild grape wine |
-
2017
- 2017-12-23 CN CN201711411625.7A patent/CN107805562A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1763163A (en) * | 2005-10-25 | 2006-04-26 | 孙天民 | Nutritional red wine and preparation process thereof |
| CN102250710A (en) * | 2011-06-15 | 2011-11-23 | 谢光辉 | Dry red wine with alcohol concentration of 60 degrees and preparation method therefor |
| CN105400630A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Brewing method of wine |
| CN105400631A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Processing method of wild grape wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232422B (en) | A kind of brewing method of blueberry fruit wine | |
| CN103045429B (en) | Preparation method of okra wine | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102787038A (en) | Manufacturing method of wild downy grape sparkling wine | |
| CN102443516B (en) | Preparation method of broad bean polypeptide wine | |
| CN104818179A (en) | Mulberry fruit wine brewing method | |
| KR20120048851A (en) | Manufacturing method of korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus | |
| CN102851193B (en) | Preparation method of semi-dry pear vinegar | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| KR101690413B1 (en) | Manufacturing method of vinegar using aronia berry | |
| CN106399041A (en) | Preparation method of mulberry fruit vinegar | |
| CN103451065B (en) | Method for making completely fermented compound dragon fruit wine | |
| CN105018301A (en) | Preparation method of low-alcohol persimmon liquor | |
| CN104531429A (en) | Technology for biologically brewing mango wine | |
| CN112980637A (en) | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine | |
| CN107805562A (en) | A kind of zinc-rich preparation of wine | |
| CN105380056A (en) | Processing method of Chinese magnoliavine fruit and shiitake mushroom fermented beverage | |
| CN102212445B (en) | Preparation method of litchi sparkling wine | |
| CN107805589A (en) | A kind of preparation method of selenium-rich grape vinegar | |
| CN101457200A (en) | Health beverage with enriching blood and replenishing vital essence function | |
| CN104745349B (en) | The functional gas water beverage that a kind of Yong Lu Ji and reed rhizome are made | |
| CN107299012B (en) | Production process for preparing sweet white wine by nitrogen removal method | |
| CN101602989B (en) | Brewing method of ice cherry wine | |
| CN112029618A (en) | Bud tea medlar fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180316 |