CN1718705A - 爆汽干葡萄酒 - Google Patents
爆汽干葡萄酒 Download PDFInfo
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- CN1718705A CN1718705A CN 200410069122 CN200410069122A CN1718705A CN 1718705 A CN1718705 A CN 1718705A CN 200410069122 CN200410069122 CN 200410069122 CN 200410069122 A CN200410069122 A CN 200410069122A CN 1718705 A CN1718705 A CN 1718705A
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- 240000006365 Vitis vinifera Species 0.000 title abstract 2
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- 238000000855 fermentation Methods 0.000 claims description 12
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- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
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Abstract
本发明于一种爆汽干葡萄酒的配方及其生产方法。本发明的关键是在保持原含有干葡萄酒的风味基础上又增加了CO2杀口力,含有葡萄糖的微甜口味,使酒中的乙醇含量10-12度,以色、香、苦、甜口味俱佳,适合多数人的味。该酒中含有丰富的维生素和易被人体吸收利用的糖类。还有多种有机酸和矿物质,多种氨基酸等。在医疗保健上能起到补肾、壮腰、滋神养血、降压、开胃等作用,是我国广大城乡人们四季饮用的理想口味型爆汽干葡萄酒。
Description
一种爆汽干葡萄酒的配方及其生产工艺。
目前我国市场上出售的各种干葡萄酒,都是以压榨或葡萄汁后,经发酵制成的含有10~12度干葡萄酒,这种酒是我国广大城乡人们常年饮用高档佳酒,营养丰富多年来都是单一产品,因为这种酒,口感发苦,口感单调,尤其是少年儿童、老人、妇人们望而兴叹,不能饮用,经计算机联机检索,目前国内外还没有爆汽干型葡萄酒的生产和销售,广大城乡人民迫切希望生产酒厂家,能生产一种酒精含量中、含有一种CO2干葡萄酒、果味型,适合中国人民多数人饮用口味的新型含有CO2干葡萄酒口味问世。
本发明的目的是提供一种以葡萄果汁,葡萄糖或甜剂为主要原料,经发酵制成的含多种维生素、氨基酸、色、香、味、苦、甜口味个佳的酒精含量中含有CO2干葡萄型酒。
本发明的内容是CO2干葡萄酒的配方和生产工艺方法。关键是CO2干葡萄酒是由葡萄汁、葡萄糖等组成。经过滤、调整、前后发酵工序、添加葡萄糖过滤、冷冻、灭菌制作而成。
a.爆汽干葡萄酒的配方是:葡萄汁100%,酵母葡葡萄糖5‰。
b.爆汽干葡萄酒的生产方法是:将加工处理的葡萄汁、葡萄糖按配方,经过滤工序后,投入容器中调整混合,经前发酵工序时,放入果酒高活性干酵母,发酵时间72~96小时,温度24~35℃,再经后发酵工序后,进行过滤、冷冻、再过滤后,加入葡萄糖,温度零下5℃,进行沉淀,时间2-3小时,达到全部澄清再过滤,充CO2(每1L溶液中充入4gCO2),溶解均与后,保温0°-2℃,装瓶、封盖、灭菌、贴标、包装成爆汽干葡萄酒成品。
本发明的优点在于保持原有干葡萄酒的风味基础上又增加了CO2杀口力,以色、香、苦、口味具佳,该爆汽干葡萄酒中含有丰富的维生素A、B、C,含易被人体吸收利用的糖(主要是果糖、戊糖)、还有多种有机酸和矿物质以及15%-25%氨基酸等,乙醇含量≤12度,上述营养物质对维持人体很有益处,在医疗上能起到补肾、壮阳、益神养血、降压、开胃的作用,尤其在预防和治疗神经衰弱、胃痛腹胀、心血管冠血病及抗癌等方面的有显著疗效,是我国广大城乡人们,一年四季饮用的理想果口味型爆汽干葡萄酒。
附图是爆汽干葡萄酒生产工艺图。
实施例:配制100斤爆汽干葡萄酒
将加工处理好的葡萄原汁50公斤,按配方比例,经过过滤工序后,放入容器中进行调整混合,经前发酵工序时,放入果酒高活性干酵母75g,葡萄糖5‰,发酵时间90小时,温度24~35℃,零下5℃进行沉淀,时间2~3小时,达到全部澄清,再过滤,零下2℃充CO2(按1L溶液充入4gCO2计),保温-2℃,装瓶、封盖、灭菌、包装成爆汽干葡萄酒成品。
Claims (1)
1.一种爆汽干葡萄酒,其特征是爆汽干葡萄酒是由葡萄汁、添加葡萄糖等组成、经过滤、调整、前后发酵工序、过滤、冷冻灭菌等制作而成;
a.爆汽干葡萄酒的配方是:葡萄汁100%,葡萄糖5‰,酵母0.015%;
b.爆汽干葡萄酒的生产方法是:将加工处理好的葡萄汁、按配方比例投入到容器中,调整,经前发酵工序时,放入果酒高活性于酵母,发酵时间72~96小时,温度24~35℃再经后发酵工序后,进行过滤,冷冻,再过滤后加入葡萄糖,温度零下5℃进行沉淀,时间2~3小时,达到全部澄清现过滤,再按每L溶液充入4gCO2计,进行充CO2,保温0℃~2℃,装瓶、封盖、灭菌、贴标,包装成爆汽干葡萄酒成品。
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CN200410069122.2A CN1718705B (zh) | 2004-07-06 | 2004-07-06 | 爆汽干葡萄酒 |
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CN1718705A true CN1718705A (zh) | 2006-01-11 |
CN1718705B CN1718705B (zh) | 2015-02-25 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101962604A (zh) * | 2010-10-30 | 2011-02-02 | 冯英 | 一种鲜葡萄酒及其生产方法 |
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CN1091145C (zh) * | 1999-06-04 | 2002-09-18 | 张立民 | 一种爽口山葡萄酒的制备方法及其产品 |
CN1303198C (zh) * | 2002-12-18 | 2007-03-07 | 耿普忠 | 山枣啤酒 |
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Cited By (1)
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CN101962604A (zh) * | 2010-10-30 | 2011-02-02 | 冯英 | 一种鲜葡萄酒及其生产方法 |
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