CN112725104A - Medlar bud tea wine and brewing method thereof - Google Patents
Medlar bud tea wine and brewing method thereof Download PDFInfo
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- CN112725104A CN112725104A CN202011630958.0A CN202011630958A CN112725104A CN 112725104 A CN112725104 A CN 112725104A CN 202011630958 A CN202011630958 A CN 202011630958A CN 112725104 A CN112725104 A CN 112725104A
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- C12G1/00—Preparation of wine or sparkling wine
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The application relates to the technical field of wine food, in particular to a medlar bud tea wine and a brewing method thereof, and the medlar bud tea wine is composed of the following raw materials in volume fraction: 67-80% of medlar bud tea extract and 20-33% of grape distilled base wine; the grape distilled base wine comprises the following components in percentage by volume: 60 to 85 percent of grape distilled wine and 15 to 40 percent of distilled water or softened water; the Chinese wolfberry bud leaching liquor comprises the following components in parts by mass: 1-10% of medlar bud tea, 90-99% of grape distilled base wine and an antioxidant. The application also provides a preparation method of the medlar bud tea wine. The wolfberry bud tea wine has the advantages of being fragrant in fruit flavor and faint in fragrance of wolfberry bud tea, being mellow and soft in taste, simultaneously extracting beneficial ingredients such as vitamins and proteins in the wolfberry bud tea, increasing the nutritional value of grape distilled wine and expanding consumer groups.
Description
Technical Field
The application relates to the technical field of wine food, in particular to medlar bud tea wine and a brewing method thereof.
Background
The grape distilled liquor is prepared by using grapes as raw materials and carrying out sorting, stem removing and crushing, fermentation, distillation, ageing and blending. In the grape distilled wine which is not aged by an oak barrel, the wine with the alcoholic strength of about 50% vol has relatively strong fruit flavor and pure taste, but has simple flavor, single taste and lack of nutrition; the distilled wine with the alcoholic strength lower than 40% vol has the defects of poor aroma and relatively weak mouthfeel, so the two distilled wine products with different alcoholic strengths are rarely favored by consumers in the market.
Disclosure of Invention
The application provides a medlar bud tea wine and a brewing method thereof, which are used for solving the problems of single taste, lack of nutrition and lack of fragrance of a grape distilled wine product.
The technical scheme adopted by the application is as follows:
the wolfberry bud tea wine comprises the following components in percentage by volume: 67-80% of medlar bud tea extract and 20-33% of grape distilled base wine;
the grape distilled base wine comprises the following components in percentage by volume: 60 to 85 percent of grape distilled wine and 15 to 40 percent of distilled water or softened water;
the Chinese wolfberry bud leaching liquor contains the following components in percentage by mass: 1-10% of medlar bud tea and 90-99% of grape distilled base wine.
Further, the components of the medlar bud tea leaching liquor also comprise an antioxidant, wherein the antioxidant is vitamin C, and the addition amount of the vitamin C is 150-200 mg/L.
Further, the brewing method of the wolfberry bud tea wine is used for brewing the wolfberry bud tea wine and comprises the following steps:
separating, removing stalks, crushing and air bag squeezing grapes to separate fruit juice; adding yeast into the fruit juice for fermentation, finishing the fermentation when the glucose content of the fruit juice is less than or equal to 4.0g/L, and separating out the fermented wine base; distilling the fermented raw wine to obtain grape distilled wine; reducing the alcohol content of the grape distilled wine by using distilled water or softened water until the alcohol content of the grape distilled wine is adjusted to 40-55 vol%, and ageing the grape distilled wine for more than 2 years to obtain grape distilled base wine;
twisting and kneading tender buds of fruitless Chinese wolfberry tea trees, and drying to obtain Chinese wolfberry bud tea;
leaching by adopting a low-temperature cold extraction process to obtain a Chinese wolfberry bud tea leaching solution;
blending the medlar bud tea leaching liquor and the grape distilled base liquor to obtain medlar bud tea raw liquor, wherein the medlar bud tea raw liquor is bright emerald green in color and luster;
stabilizing the medlar bud tea wine: and preserving the temperature of the medlar bud tea wine at-10 to-15 ℃ for 7 to 10 days, filtering at the same temperature, returning the temperature to 15 to 20 ℃ after the medlar bud tea wine is qualified, finely filtering, removing impurities and filling to obtain the medlar bud tea wine.
A brewing method of medlar bud tea wine comprises the steps of measuring the sugar content of grapes to be 150 g/L-200 g/L in terms of glucose and measuring the total acid content to be 7 g/L-10 g/L in terms of tartaric acid.
The brewing method of the medlar bud tea wine adopts a low-temperature extraction process for leaching, and comprises the following steps: soaking the medlar bud tea in the grape distilled base wine for leaching, wherein the leaching temperature is 10-16 ℃, the leaching times are 2-4 times, and the leaching time is 8-12 hours each time, and mixing leaching liquor obtained by each leaching to obtain medlar bud tea extract.
A brewing method of medlar bud tea wine is characterized in that an antioxidant is added into medlar bud tea extract, wherein the antioxidant is vitamin C, and the addition amount of the vitamin C is 150 mg/L-200 mg/L.
A brewing method of fructus Lycii bud tea wine comprises selecting white grape variety such as baoyi, Guiren, etc.
The technical scheme of the application has the following beneficial effects:
this application has both kept grape distilled wine's inherent characteristic, through add matrimony vine bud tea leaching liquor in grape distilled wine, improve nutrient content such as polyphenol in the grape distilled wine, polysaccharide, amino acid, vitamins, mineral element, make the colour of grape distilled wine become emerald green by colorless transparent, the matrimony vine bud tea wine of this application has not only fragrant fruity flavor, but also has matrimony vine bud tea's fragrance, the taste is mellow and soft more, mellow and sweet, extracted the vitamin in the matrimony vine bud tea simultaneously, beneficial components such as protein, the nutritive value of grape distilled wine has been increased, consumer groups has been enlarged.
Detailed Description
The following examples are set forth in detail, and the embodiments described in the following examples do not represent all embodiments consistent with the present application. But merely as exemplifications of systems and methods consistent with certain aspects of the application, as recited in the claims.
Example one
The embodiment provides a medlar bud tea wine which contains the following components in percentage by volume: 67% of Chinese wolfberry bud tea leaching liquor and 33% of grape distilled base liquor. The grape distilled base wine comprises the following components in percentage by volume: 60% of grape distilled wine and 40% of distilled water or softened water. The Chinese wolfberry bud leaching liquor contains the following components in percentage by mass: the medlar bud tea 1%, the grape distilled base wine 99% and the antioxidant are vitamin C, and the addition amount of the vitamin C is 150 mg/L.
The embodiment also provides a brewing method of the wolfberry bud tea wine, which comprises the following steps:
separating, removing stalks, crushing and air bag squeezing grapes to separate fruit juice; the glucose content was 150g/L in terms of glucose and the total acid content was 7g/L in terms of tartaric acid. The variety is white variety such as white jade neon, noble fragrance, etc.
Adding yeast into the fruit juice for fermentation, ending the fermentation when the glucose content of the fruit juice is less than or equal to 4.0g/L, and separating out the fermented wine base; distilling the fermented wine base to obtain a grape distilled wine; reducing the alcohol content of the grape distilled liquor by using distilled water or softened water until the alcohol content of the grape distilled liquor is adjusted to 40% vol, and ageing the grape distilled liquor for 2 years to obtain grape distilled base liquor;
twisting and kneading tender buds of fruitless Chinese wolfberry tea trees, and drying to obtain Chinese wolfberry bud tea; leaching by adopting a low-temperature cold extraction process, wherein the leaching by adopting the low-temperature extraction process comprises the following steps: soaking the Chinese wolfberry bud tea in the grape distilled base wine for leaching, wherein the leaching temperature is 10 ℃, the leaching times are 2 times, each leaching time is 12 hours, and leaching liquor obtained by each leaching is mixed to obtain the Chinese wolfberry bud tea extract. Adding an antioxidant into the fructus Lycii bud tea extractive solution, wherein the antioxidant is vitamin C, and the addition amount of vitamin C is 150 mg/L.
Blending the medlar bud tea extract and the grape distilled base wine to obtain medlar bud tea wine base, wherein the medlar bud tea wine base is bright emerald green in color, the fragrance of medlar bud tea is balanced and coordinated with the fragrance of grapes, and the medlar bud tea wine base is pleasant and elegant and tastes sweet, mellow and soft;
stabilizing the medlar bud tea wine: preserving heat of fructus Lycii bud tea wine at-10 deg.C for 10 days, filtering at the same temperature, returning to 15 deg.C after inspection, removing impurities by fine bacteria, and bottling to obtain fructus Lycii bud tea wine.
Example two
The embodiment provides a medlar bud tea wine which contains the following components in percentage by volume: 75% of medlar bud tea extract and 25% of grape distilled base wine. The grape distilled base wine comprises the following components in percentage by volume: 70% of grape distilled wine and 30% of distilled water or softened water. The Chinese wolfberry bud leaching liquor contains the following components in percentage by mass: 3% of medlar bud tea, 97% of grape distilled base wine and an antioxidant, wherein the antioxidant is vitamin C, and the addition amount of the vitamin C is 160 mg/L.
The embodiment also provides a brewing method of the wolfberry bud tea wine, which comprises the following steps:
separating, removing stalks, crushing and air bag squeezing grapes to separate fruit juice; the glucose content is 160g/L calculated by glucose, and the total acid content is 8g/L calculated by tartaric acid. The variety is white variety such as white jade neon, noble fragrance, etc.
Adding yeast into the fruit juice for fermentation, ending the fermentation when the glucose content of the fruit juice is less than or equal to 4.0g/L, and separating out the fermented wine base; distilling the fermented wine base to obtain a grape distilled wine; reducing the alcohol content of the grape distilled liquor by using distilled water or softened water until the alcohol content of the grape distilled liquor is adjusted to 45% vol, and ageing the grape distilled liquor for 3 years to obtain grape distilled base liquor;
twisting and kneading tender buds of fruitless Chinese wolfberry tea trees, and drying to obtain Chinese wolfberry bud tea; leaching by adopting a low-temperature cold extraction process, wherein the leaching by adopting the low-temperature extraction process comprises the following steps: soaking the Chinese wolfberry bud tea in the grape distilled base wine for leaching, wherein the leaching temperature is 12 ℃, the leaching times are 3 times, the leaching time is 10 hours each time, and the leaching liquor obtained by leaching each time is mixed to obtain the Chinese wolfberry bud tea extract. Adding an antioxidant into the fructus Lycii bud tea extractive solution, wherein the antioxidant is vitamin C, and the addition amount of vitamin C is 160 mg/L.
Blending the medlar bud tea extract and the grape distilled base wine to obtain medlar bud tea wine base, wherein the medlar bud tea wine base is bright emerald green in color, the fragrance of medlar bud tea is balanced and coordinated with the fragrance of grapes, and the medlar bud tea wine base is pleasant and elegant and tastes sweet, mellow and soft;
stabilizing the medlar bud tea wine: keeping the temperature of the medlar bud tea wine at-12 ℃ for 9 days, filtering at the same temperature, returning the temperature to 17 ℃ after the inspection is qualified, and carrying out fine bacterium impurity removal and filling to obtain the medlar bud tea wine.
EXAMPLE III
The embodiment provides a medlar bud tea wine which contains the following components in percentage by volume: 70% of medlar bud tea extract and 30% of grape distilled base wine. The grape distilled base wine comprises the following components in percentage by volume: 80% of grape distilled wine and 20% of distilled water or softened water. The Chinese wolfberry bud leaching liquor contains the following components in percentage by mass: 6% of medlar bud tea, 94% of grape distilled base wine and an antioxidant, wherein the antioxidant is vitamin C, and the addition amount of the vitamin C is 180 mg/L.
The embodiment also provides a brewing method of the wolfberry bud tea wine, which comprises the following steps:
separating, removing stalks, crushing and air bag squeezing grapes to separate fruit juice; the glucose content is 180g/L calculated as glucose and the total acid content is 9g/L calculated as tartaric acid. The variety is white variety such as white jade neon, noble fragrance, etc.
Adding yeast into the fruit juice for fermentation, ending the fermentation when the glucose content of the fruit juice is less than or equal to 4.0g/L, and separating out the fermented wine base; distilling the fermented wine base to obtain a grape distilled wine; reducing the alcohol content of the grape distilled liquor by using distilled water or softened water until the alcohol content of the grape distilled liquor is adjusted to 50% vol, and ageing the grape distilled liquor for 4 years to obtain grape distilled base liquor;
twisting and kneading tender buds of fruitless Chinese wolfberry tea trees, and drying to obtain Chinese wolfberry bud tea; leaching by adopting a low-temperature cold extraction process, wherein the leaching by adopting the low-temperature extraction process comprises the following steps: soaking the Chinese wolfberry bud tea in the grape distilled base wine for leaching, wherein the leaching temperature is 14 ℃, the leaching times are 4, each leaching time is 9 hours, and leaching liquor obtained by each leaching is mixed to obtain the Chinese wolfberry bud tea extract. Adding antioxidant into fructus Lycii bud tea extractive solution, wherein the antioxidant is vitamin C, and the addition amount of vitamin C is 180mg/L
Blending the medlar bud tea extract and the grape distilled base wine to obtain medlar bud tea wine base, wherein the medlar bud tea wine base is bright emerald green in color, the fragrance of medlar bud tea is balanced and coordinated with the fragrance of grapes, and the medlar bud tea wine base is pleasant and elegant and tastes sweet, mellow and soft;
stabilizing the medlar bud wine base: keeping the fructus Lycii bud wine at-13 deg.C for 8 days, filtering at the same temperature, heating to 19 deg.C after inspection, removing impurities by fine bacteria, and bottling to obtain fructus Lycii bud tea wine.
Example four
The embodiment provides a medlar bud tea wine which contains the following components in percentage by volume: 80% of medlar bud tea extract and 20% of grape distilled base wine. The grape distilled base wine comprises the following components in percentage by volume: 85% of grape distilled wine and 15% of distilled water or softened water. The Chinese wolfberry bud leaching liquor contains the following components in percentage by mass: 10% of medlar bud tea, 90% of grape distilled base wine and an antioxidant, wherein the antioxidant is vitamin C, and the addition amount of the vitamin C is 200 mg/L.
The embodiment also provides a brewing method of the wolfberry bud tea wine, which comprises the following steps:
the grape is separated into fruit juice after sorting, removing stalks, crushing and air bag squeezing. The glucose content is 200g/L calculated by glucose, and the total acid content is 10g/L calculated by tartaric acid. The variety is white variety such as white jade neon, noble fragrance, etc.
Adding yeast into the fruit juice for fermentation, ending the fermentation when the glucose content of the fruit juice is less than or equal to 4.0g/L, and separating out the fermented wine base; distilling the fermented wine base to obtain a grape distilled wine; reducing the alcohol content of the grape distilled liquor by using distilled water or softened water until the alcohol content of the grape distilled liquor is adjusted to 55% vol, and ageing the grape distilled liquor for 4 years to obtain grape distilled base liquor;
twisting and kneading tender buds of fruitless Chinese wolfberry tea trees, and drying to obtain Chinese wolfberry bud tea; leaching by adopting a low-temperature cold extraction process, wherein the leaching by adopting the low-temperature extraction process comprises the following steps: soaking the Chinese wolfberry bud tea in the grape distilled base wine for leaching, wherein the leaching temperature is 16 ℃, the leaching times are 3 times, each time is 8 hours, and leaching liquor obtained by each leaching is mixed to obtain the Chinese wolfberry bud tea extract. Adding antioxidant into fructus Lycii bud tea extractive solution, wherein the antioxidant is vitamin C, and the addition amount of vitamin C is 200mg/L
Blending the medlar bud tea extract and the grape distilled base wine to obtain medlar bud tea wine base, wherein the medlar bud tea wine base is bright emerald green in color, the fragrance of medlar bud tea is balanced and coordinated with the fragrance of grapes, and the medlar bud tea wine base is pleasant and elegant and tastes sweet, mellow and soft;
stabilizing the medlar bud tea wine: keeping the temperature of the medlar bud tea wine at-15 ℃ for 7 days, filtering at the same temperature, returning the temperature to 20 ℃ after the inspection is qualified, removing impurities by fine bacteria, and filling to obtain the medlar bud tea wine.
The application provides an above-mentioned matrimony vine bud tea wine has both kept grape distilled wine's inherent characteristic, through add matrimony vine bud tea leaching liquor in grape distilled wine, improve nutrient substance content such as polyphenol, polysaccharide, amino acid, vitamins, mineral element, make grape distilled wine's colour become emerald green by colorless transparent, the matrimony vine bud tea wine of this application has not only fragrant fruity flavor, but also has matrimony vine bud tea's faint scent, the taste is mellow and soft more, mellow and sweet, extracted the vitamin in the matrimony vine bud tea simultaneously, beneficial component such as protein, the nutritive value of grape distilled wine has been increased, consumer groups have been enlarged.
The embodiments provided in the present application are only a few examples of the general concept of the present application, and do not limit the scope of the present application. Any other embodiments extended according to the scheme of the present application without inventive efforts will be within the scope of protection of the present application for a person skilled in the art.
Claims (7)
1. The wolfberry bud tea wine is characterized by comprising the following components in percentage by volume: 67-80% of medlar bud tea extract and 20-33% of grape distilled base wine;
the grape distilled base wine comprises the following components in percentage by volume: 60 to 85 percent of grape distilled wine and 15 to 40 percent of distilled water or softened water;
the Chinese wolfberry bud leaching liquor contains the following components in percentage by mass: 1-10% of medlar bud tea and 90-99% of grape distilled base wine.
2. The wolfberry bud tea wine as claimed in claim 1, wherein the components of the wolfberry bud tea leach liquor further comprise an antioxidant, the antioxidant is vitamin C, and the addition amount of the vitamin C is 150mg/L to 200 mg/L.
3. A brewing method of the wolfberry bud tea wine, which is used for brewing the wolfberry bud tea wine as claimed in claim 1 or 2, and comprises the following steps:
separating, removing stalks, crushing and air bag squeezing grapes to separate fruit juice; adding yeast into the fruit juice for fermentation, finishing the fermentation when the glucose content of the fruit juice is less than or equal to 4.0g/L, and separating out the fermented wine base; distilling the fermented raw wine to obtain grape distilled wine; reducing the alcohol content of the grape distilled wine by using distilled water or softened water until the alcohol content of the grape distilled wine is adjusted to 40-55 vol%, and ageing the grape distilled wine for more than 2 years to obtain grape distilled base wine;
twisting and kneading tender buds of fruitless Chinese wolfberry tea trees, and drying to obtain Chinese wolfberry bud tea;
leaching by adopting a low-temperature cold extraction process to obtain a Chinese wolfberry bud tea leaching solution;
blending the medlar bud tea leaching liquor and the grape distilled base liquor to obtain medlar bud tea raw liquor, wherein the medlar bud tea raw liquor is bright emerald green in color and luster;
stabilizing the medlar bud tea wine: and preserving the temperature of the medlar bud tea wine at-10 to-15 ℃ for 7 to 10 days, filtering at the same temperature, returning the temperature to 15 to 20 ℃ after the medlar bud tea wine is qualified, finely filtering, removing impurities and filling to obtain the medlar bud tea wine.
4. The method for brewing the Lycium barbarum bud tea wine according to claim 3, wherein the glucose content is 150g/L to 200g/L in terms of glucose, and the total acid content is 7g/L to 10g/L in terms of tartaric acid.
5. The brewing method of the wolfberry bud tea wine as claimed in claim 3, wherein the leaching with the low-temperature extraction process comprises: soaking the medlar bud tea in the grape distilled base wine for leaching, wherein the leaching temperature is 10-16 ℃, the leaching times are 2-4 times, and the leaching time is 8-12 hours each time, and mixing leaching liquor obtained by each leaching to obtain medlar bud tea extract.
6. The brewing method of the medlar bud tea wine as claimed in claim 5, wherein an antioxidant is added into the medlar bud tea extract, wherein the antioxidant is vitamin C, and the addition amount of the vitamin C is 150 mg/L-200 mg/L.
7. The method for brewing medlar bud tea wine as claimed in claim 5, wherein the grape is white such as neon or noble.
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| CN202011630958.0A CN112725104A (en) | 2020-12-30 | 2020-12-30 | Medlar bud tea wine and brewing method thereof |
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| CN202011630958.0A CN112725104A (en) | 2020-12-30 | 2020-12-30 | Medlar bud tea wine and brewing method thereof |
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| CN (1) | CN112725104A (en) |
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| CN109536322A (en) * | 2018-12-28 | 2019-03-29 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of flavored type brewing grape wine technique |
| CN110564538A (en) * | 2019-10-30 | 2019-12-13 | 甄品味食品科技河北有限公司 | Tea-flavored sweet white wine and brewing process thereof |
| CN110894451A (en) * | 2019-11-27 | 2020-03-20 | 宁夏恒生西夏王酒业有限公司 | Preparation method of grape and cerasus humilis composite distilled liquor |
| CN110894454A (en) * | 2019-12-21 | 2020-03-20 | 江苏千药堂国医研究院有限公司 | Plant leaf health wine and preparation method thereof |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1048886A (en) * | 1990-06-27 | 1991-01-30 | 南昌市洪婺名茶开发公司 | Wine tea |
| CN1618944A (en) * | 2003-11-17 | 2005-05-25 | 恒生食业有限责任公司 | Brewing method of wolfberry grape wine |
| CN106281849A (en) * | 2016-08-11 | 2017-01-04 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of brewing method of low methanol green tea wine |
| CN108410680A (en) * | 2018-06-11 | 2018-08-17 | 青海杞九庄园生物科技有限公司 | A kind of fermentation Chinese wolfberry fruit wine and preparation method thereof |
| CN109536322A (en) * | 2018-12-28 | 2019-03-29 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of flavored type brewing grape wine technique |
| CN110564538A (en) * | 2019-10-30 | 2019-12-13 | 甄品味食品科技河北有限公司 | Tea-flavored sweet white wine and brewing process thereof |
| CN110894451A (en) * | 2019-11-27 | 2020-03-20 | 宁夏恒生西夏王酒业有限公司 | Preparation method of grape and cerasus humilis composite distilled liquor |
| CN110894454A (en) * | 2019-12-21 | 2020-03-20 | 江苏千药堂国医研究院有限公司 | Plant leaf health wine and preparation method thereof |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
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Application publication date: 20210430 |