CN109181926A - 一种纯葡萄酒的酿造方法 - Google Patents
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- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 54
- 235000014101 wine Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000006365 Vitis vinifera Species 0.000 title 1
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
本发明提出了一种纯葡萄酒的酿造方法，相对于现有技术，技术改进核心是：采用蜂蜜冻干粉替代白砂糖进行发酵；发酵完毕又加入适量的蜂蜜冻干粉到葡萄酒液中。本发明得到的红葡萄酒，其中蜂蜜中的单糖能被人体直接吸收，吸收过程快；另外，发酵完毕又加入适量的蜂蜜冻干粉到葡萄酒液中，消除或减轻葡萄酒的苦涩味，改善了口感；本发明的得到的红葡萄酒兼具葡萄酒、蜂蜜的保健功效，长期服用，有益身体健康。
Description
技术领域
本发明属于葡萄酒酿造技术领域，尤其是一种纯葡萄酒的酿造方法。
背景技术
蜂蜜是一种天然食品，蜂蜜是由单糖类的葡萄糖和果糖构成，可以被人体直接吸收，而不需要酶的分解。蜂蜜比蔗糖(砂糖的主要成份)更容易被人体吸收所含的单糖，不需要经消化就可以被人体吸收，对妇、幼特别是老人更具有良好保健作用。蜂蜜对某些慢性病还有一定的疗效，常服蜂蜜对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经***疾病、胃和十二指肠溃疡病等都有良好的辅助医疗作用。
葡萄酒中的天然原料及酿制过程，使它蕴藏有多种氨基酸、矿物质和维生素，这都是人体必需补充和吸收的营养品。 葡萄酒独有的含聚酚等有机化合物，使葡萄酒具有降低血脂、抑制坏的胆固醇、软化血管、增强心血管功能和心脏活动。又有美容、防衰老的功效。
目前，纯葡萄酒的酿造工艺为：1、将成熟的葡萄用清水冲洗干净，放在通风处风干表面水分；2、将风干表面水分的放入玻璃瓶中，然后捣烂葡萄，按10斤葡萄放1-2斤白砂糖的比例加入白糖，并混合均匀；盖上瓶盖，密封发酵20-30天；发酵期间，每间隔2天左右，拧松瓶盖排掉瓶内气压；3、用干净的纱布滤除葡萄皮和籽，留下酒液，装在玻璃瓶中存放。存在的主要问题是：1、白砂糖没有完全转化，造成酒液中糖分过高，需要在人体内酶的分解为单糖才能被吸收，吸收过程慢；2、葡萄酒的苦涩味大，口感不好。
发明内容
本发明提出一种纯葡萄酒的酿造方法，克服加入白砂糖发酵存在的问题，还能减弱葡萄酒的苦涩味。
为达到目的，本发明的技术方案为：一种纯葡萄酒的酿造方法，具体为：
（1）将成熟的葡萄用清水冲洗干净，放在通风处风干表面水分；
（2）将风干表面水分的放入玻璃容器中，然后捣烂葡萄，按10斤葡萄放0.5-0.8斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，并混合均匀；盖上盖子，密封发酵20-30天；发酵期间，每间隔2天，拧松盖子排掉容器内气压；
（3）发酵完毕，用干净的纱布滤除葡萄皮和籽，留下葡萄酒液；
（4）过滤好的葡萄酒液，静置1-2天，酒泥沉淀到瓶底，用吸管将葡萄酒液输入玻璃容器中，按10斤葡萄酒液放0.1-0.15斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，密封存放。
本发明的有益效果：采用蜂蜜冻干粉替代白砂糖进行发酵，蜂蜜中的单糖能被人体直接吸收，吸收过程快；另外，发酵完毕又加入适量的蜂蜜冻干粉到葡萄酒液中，消除或减轻葡萄酒的苦涩味，改善了口感；本发明的得到的红葡萄酒兼具葡萄酒、蜂蜜的保健功效，长期服用，有益身体健康。
具体实施方式
下面，结合实施例对本发明进一步描述说明。
实施例1
一种纯红葡萄的酒酿造方法，具体为：
（1）将成熟的葡萄用清水冲洗干净，放在通风处风干表面水分；
（2）将风干表面水分的放入玻璃容器中，然后捣烂葡萄，按10斤葡萄放0.6斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，并混合均匀；盖上盖子，密封发酵30天；发酵期间，每间隔2天，拧松盖子排掉容器内气压；
（3）发酵完毕，用干净的纱布滤除葡萄皮和籽，留下葡萄酒液；
（4）过滤好的葡萄酒液，静置2天，酒泥沉淀到瓶底，用吸管将葡萄酒液输入玻璃容器中，按10斤葡萄酒液放0.15斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，密封存放。
实施例1发酵期间加入的蜂蜜冻干粉比例合适，并且最后加入蜂蜜冻干粉调味，基本消除了葡萄酒的苦涩味。
实施例2
一种纯红葡萄的酒酿造方法，具体为：
（1）将成熟的葡萄用清水冲洗干净，放在通风处风干表面水分；
（2）将风干表面水分的放入玻璃容器中，然后捣烂葡萄，按10斤葡萄放0.8斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，并混合均匀；盖上盖子，密封发酵20天；发酵期间，每间隔2天，拧松盖子排掉容器内气压；
（3）发酵完毕，用干净的纱布滤除葡萄皮和籽，留下葡萄酒液；
（4）过滤好的葡萄酒液，静置1天，酒泥沉淀到瓶底，用吸管将葡萄酒液输入玻璃容器中，按10斤葡萄酒液放0.1斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，密封存放。
实施例2发酵期间加入的蜂蜜冻干粉比例略大，并且最后加入蜂蜜冻干粉调味，葡萄酒的糖分含量较高，葡萄酒的苦涩味减弱。
本发明的技术方案比较简单，只要在本发明的技术方案限定范围内都易于实施。
Claims (1)
1.一种纯葡萄酒的酿造方法，具体为：
（1）将成熟的葡萄用清水冲洗干净，放在通风处风干表面水分；
（2）将风干表面水分的放入玻璃容器中，然后捣烂葡萄，按10斤葡萄放0.5-0.8斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，并混合均匀；盖上盖子，密封发酵20-30天；发酵期间，每间隔2天，拧松盖子排掉容器内气压；
（3）发酵完毕，用干净的纱布滤除葡萄皮和籽，留下葡萄酒液；
（4）过滤好的葡萄酒液，静置1-2天，酒泥沉淀到瓶底，用吸管将葡萄酒液输入玻璃容器中，按10斤葡萄酒液放0.1-0.15斤蜂蜜冻干粉的比例加入蜂蜜冻干粉，密封存放。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131572A (zh) * | 2013-03-20 | 2013-06-05 | 蔡光荣 | 蜂蜜葡萄酒制作方法 |
| CN103666896A (zh) * | 2013-12-02 | 2014-03-26 | 孙淑芬 | 蜂蜜葡萄酒及其制造工艺 |
| CN107151585A (zh) * | 2017-06-07 | 2017-09-12 | 王俐帧 | 一种葡萄酒的酿造方法 |
| WO2017201877A1 (zh) * | 2016-05-27 | 2017-11-30 | 牟伟 | 一种红曲葡萄酒及其制备方法 |
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- 2018-10-27 CN CN201811262448.5A patent/CN109181926A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131572A (zh) * | 2013-03-20 | 2013-06-05 | 蔡光荣 | 蜂蜜葡萄酒制作方法 |
| CN103666896A (zh) * | 2013-12-02 | 2014-03-26 | 孙淑芬 | 蜂蜜葡萄酒及其制造工艺 |
| WO2017201877A1 (zh) * | 2016-05-27 | 2017-11-30 | 牟伟 | 一种红曲葡萄酒及其制备方法 |
| CN107151585A (zh) * | 2017-06-07 | 2017-09-12 | 王俐帧 | 一种葡萄酒的酿造方法 |
Non-Patent Citations (1)
| Title |
|---|
| 郭芳彬等: "《蜂产品与人类健康》", 31 January 2004, 吉林科学技术出版社 * |
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Application publication date: 20190111 |