CN1966640A - Gen-seng grape wine and its preparing method - Google Patents
Gen-seng grape wine and its preparing method Download PDFInfo
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- CN1966640A CN1966640A CN 200610145562 CN200610145562A CN1966640A CN 1966640 A CN1966640 A CN 1966640A CN 200610145562 CN200610145562 CN 200610145562 CN 200610145562 A CN200610145562 A CN 200610145562A CN 1966640 A CN1966640 A CN 1966640A
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Abstract
The invention relates to a kind of ginseng grape wine as well as its preparing method which belongs to the wine products domain. The producing procedure includes the following steps: cleaning and pounding the ginseng, removing the stem of grapes and pounding to separate the grape juice, fermenting at controlled temperature, adding sugar, separating the juice, purifying and freezing treatment. The ratio (by weight) of fresh ginseng and fresh grape is 5-25:75-95. The wine in the invention has a straw color and it's quite clear; it has a smooth and refreshing mouth feel without any obvious ginseng flavor; it's a kind of dry type wine with a moderate acidity and wide incense domain.
Description
(1) technical field
The present invention relates to a kind of gen-seng grape wine and preparation method thereof.Belong to the wine product field.
(2) background technology
Grape wine is a kind of wine product that health is highly profitable, and wherein, extra dry red wine has following advantage especially:
1, tonic effect: dry red winew is the high-grade drink with multiple nutritional components.Drinking of appropriateness can improve the Zhang Du of muscle directly to nerve system of human body generation effect, and nervous center is played comfortable cheerful and light-hearted and excited effect.And grape wine contains multiple amino acids, mineral substance and multivitamin, and the function of keeping and regulating human body is played the effect of nourishing, is indispensable nutritive medium;
2, anti-aging, beauty treatment, fat reducing and control cardiovascular and cerebrovascular diseases: containing abundant poly-aldehydes matter in the grape wine, is a kind of antioxidant, prevents that cellular oxidation is aging, prevention of arterial hardened effect, but reducing cholesterol (LDL);
The modern always is accustomed to meat, milk, milk wet goods animal fat, but often drinks grape wine and be difficult for suffering from heart trouble.Therefore, drink grape wine in right amount human body is played active effect necessarily anti-ageing, that diseases prevention is prolonged life;
3: the diuretic actions of quenching one's thirst: the tartrate in the grape wine, citric acid equal size are higher, drink grape wine under the proper temperature and not only can quench one's thirst, and again diuresis arranged, prevent and treat the function of oedema.Containing poly-phenol in the grape wine is a kind of anti-oxidant (SOD) material, has manufacturing protein (HDL), the function of checking the active oxygen vigor, and active oxygen can cause that also uric acid is too much.Therefore, drink grape wine the gout that is caused by uric acid is had certain booster action.Even the somebody thinks that dry type grape wine is substantially free of sugar, and its useful various compositions also have certain effect to preventing diabetes.
Genseng is also very useful to health, but in the past very few to the deep processing of genseng, only limits to soak spirit of ginseng.
The inventor has successfully manufactured experimently out gen-seng grape wine, for wineshop family has newly added a kind through for many years development.
(3) summary of the invention
[problem that will solve]
Purpose of the present invention provides a kind of gen-seng grape wine that health is highly profitable; The preparation method of this wine is provided simultaneously.
[technical scheme]
Through development for many years, the present inventor has obtained preparing the method for gen-seng grape wine:
Genseng preparation of wine of the present invention, through being cleaned, smashs to pieces genseng, with the broken apart Sucus Vitis viniferae of grape destemming, mix the back temperature controlled fermentation, sugaring, tank switching separates, purifying treatment, the freezing treatment step obtains gen-seng grape wine, wherein: the part by weight of fresh genseng and new fresh grape is 5-25: 75-95, and the preferred weight ratio is 15: 85.
Carry out the allotment of Normal juiceization sugar after the above-mentioned purifying treatment step, then obtain semi-sweet or sweet type gen-seng grape wine, concrete grammar is: when the pulp of sugaring when fermentation back total reducing sugar drops to 4.1g/L to 12g/L once more, the Free sulfur dioxide in the adjustment wine juice is to 30-50mg/L.
After the wherein sugaring step, the pulp after sugaring is through fermentation once more, make total reducing sugar drop to≤during 4g/L, adjust and implement that free sulfurous gas is to 30-50mg/L in the wine juice, tank switching separates after 7 days, promptly obtains the dry type gen-seng grape wine.
Temperature is 28 ℃ to 30 ℃ in the above-mentioned temperature controlled fermentation process.
The method of above-mentioned destemming shattering process is: earlier genseng is smashed to pieces with stone mortar, in the input vertical digester, again grape is used the destemming crusher in crushing, the percentage of damage of grape is not less than 95%, the grape of fragmentation is imported in the rotary fermentor tank, Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae, then pulp is imported in the vertical digester.
In the above-mentioned sugaring step: when the sugar-fermenting of pulp is consumed to 1/2 or 3/5, add sucrose, make the total sugar degree in the pulp reach 204g/L, the sugaring method is: rise container with 500-1000, with the pulp of emitting in the jar sucrose stirring is melted, poured in the jar by last hand-hole.
The scavenging agent that uses in the above-mentioned purifying treatment step is: gelatin or bentonite.
Above-mentioned freezing treatment method is: the ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature about-4.5 ℃ to-5.0 ℃ one weeks, when freezing, and the refrigerated cylinder sealing, and fill up sulfurous gas, note anti-oxidation.
With the wine juice after freezing, adopt five road filtration methods to take advantage of the cold winestone that carries out and separate after freezing treatment finishes, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter, obtains the finished product.
Concrete detailed technical scheme is as follows:
Adopt dry type grape wine preparation method, smash into fresh ginseng to pieces scoriform with stone mortar, be prepared from must mixed fermentation behind peeling, the nuclear.Alcoholic strength is 12%V/V, ± 1%V/V; Pol is≤4g/L; The pol of half-dry type gen-seng grape wine is 4.1g/L to 12g/L.
Ingredient requirement
The sophisticated autumn is produced really in the preferred northeast of genseng, and the Cabernet Sauvignon of grape preferred maturity, Cabernet Franc, Cabernet Gernischt Wine Grape (French introduced variety) contain pol and be not less than 195g/l.The ratio (by weight) that Freshman participates in new fresh grape is: genseng 5-25; Grape 95-75, the preferred weight ratio is 15: 85.
Making method is as follows:
1, fragmentation:
To pieces scoriform is smashed into genseng with stone mortar by A, elder generation.
B, broken grape are imported in the rotary fermentor tank, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that genseng is housed.During this time should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and genseng reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure and note down two kinds of pulp blended sugar degrees in the jar, acid content is as the foundation of later adding sucrose.
2, temperature controlled fermentation:
Through test many times, the contriver finds that the temperature of fermentation should be controlled at 28 ℃ to 30 ℃, preferred 29 ℃, and the too high or too low effect that all can influence fermentation.The gen-seng grape wine taste and the mouthfeel that obtain in this temperature range fermentation obviously are better than product too high and excessively low leavening temperature.
3, sugaring opportunity:
Surveyed the sugared content of fermented liquid every 2 hours, when being consumed to 1/2 or 3/5, the sugar-fermenting of pulp adds sucrose, total sugar degree in the pulp is reached be higher than 195-210g/L, preferred 204g/L, maximum is 210g/L, i.e. the back wine degree of conversion should not surpass 12 degree (%) and be as the criterion, and this big probable value is exactly 12 degree * 17.5, be 210g/L, to be no more than this value for good.(desired sugars g/L deducts the sugared g/L of actual measurement to the sugaring calculation formula, multiply by tonnage, equals sugaring kilogram number.During sugaring, rise container, the sucrose stirring is melted, pour in the jar by last hand-hole again with the fermented liquid of emitting in the jar with disinfectant 500-1000.
4, tank switching separates:
Pulp after sugaring makes total reducing sugar reduce to 4g/L when following through fermentation once more, adjusts that free sulfurous gas gets final product with ordinary method of the prior art to 30-50mg/L in the wine juice, all has in making the wine handbook openly, also can be according to following simple method adjustment:
Inflation method: with concentration is that 6% sulfurous gas is basis, free SO in wine juice
2Be Xmg/L, need to add
Being needs to add
The sulfurous gas of L.Tank switching separates after 7 days.Tank switching method: open the second joint door, emit wine juice up to cutout.Then, open bottom joint door, control out residual wine juice, whole juice, the control juice process of putting forbids to stir jar endothelium slag and wine mud.
5, purifying treatment:
Employing adds scavenging agent (gelatin of import, bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition, by little sample testing, do several samples in the mode that import gelatin, bentonite increase progressively with gradient, good amount is as the criterion to select clarity after seven days.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
6, will obtain semi-sweet, sweet type gen-seng grape wine is allocated with Normal juice sugar (optional sucrose, fructose, glucose, preferably sucrose) before freezing, makes the sugar degree of former wine reach set quota.This index is a known technology, promptly allocates according to the method and the consumption of routine.
As obtaining the dry type gen-seng grape wine, the pulp total reducing sugar amount behind the Secondary Fermentation should drop to≤4g/L.As obtaining the half-dry type gen-seng grape wine, the pulp total reducing sugar amount behind the Secondary Fermentation should remain on 4.1g/L to 12g/L.The semi-sweet gen-seng grape wine is allocated wine with gen-seng grape wine Normal juiceization sugar before freezing index, make the sugar degree in the pulp reach 12.1g/L to 50g/L, sweet type gen-seng grape wine with the index of gen-seng grape wine Normal juiceization sugar allotment wine, reaches more than the 50g/L sugar degree in the pulp before freezing.
7, freezing treatment
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature about-4.5 ℃-5.0 ℃ weeks.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas (35mg/L), note anti-oxygen.
8, filter bottling:
With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.1, horizontal circle disc type diatomite filter (taking advantage of cold filtration).2, plate and frame filter (2 times).3, membrane filtration (2 times).
[beneficial effect]
Gen-seng grape wine of the present invention has the following advantages:
Finished wine is the straw yellow, and is transparent.Vinosity is mellow and full agreeable to the taste, and is clearly pleasant, do not have obvious genseng flavor, and dry type wine does not have obvious sweet taste, and acidity is medium, and fragrant field width is wealthy.
This product fully keeps double nutrition and the health care composition that the people participates in grape, and good health care and medical functions are arranged.Its function is:
1, tonic effect.Long-term drinking can make people's face gloss, builds up health, and reaches body-building, makes the purpose of people's longevity.
2, can relax the muscles and stimulate the blood circulation, vessel softening, blood fat reducing alleviates blood viscosity, is product on prevention of brain thrombus and the heart trouble.
3, dry type wine is low owing to containing pol, and the diabetics can relievedly drink, and has no side effect.
(4) description of drawings
Fig. 1: genseng grape wine craft schema of the present invention.
(5) embodiment
Following examples are used to explain method of the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Ingredient requirement
The people produces sophisticated autumn fruit at the northeast of participating in the election of, and grape selects sophisticated Cabernet Sauvignon, contains pol and is not less than 195g/l.The ratio (by weight) that Freshman participates in new fresh grape is: genseng 5; Grape 95.
Making method is as follows:
1, fragmentation:
To pieces scoriform is smashed into genseng with stone mortar by A, elder generation.
B, broken grape are imported in the rotary fermentor tank, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that genseng is housed.During this time should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and genseng reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure and note down two kinds of pulp blended sugar degrees in the jar, acid content is as the foundation of later adding sucrose.
2, temperature controlled fermentation:
The temperature of fermentation should be controlled at 29 ℃.
3, sugaring opportunity:
Surveyed the sugared content of fermented liquid every 2 hours, when the sugar-fermenting of pulp is consumed to 3/5, add sucrose, total sugar degree in the pulp is reached be higher than 204g/L.During sugaring,, the sucrose stirring is melted, pour in the jar by last hand-hole again with the fermented liquid of emitting in the jar with 1000 liters of containers of disinfectant.
4, tank switching separates:
Pulp after sugaring makes total reducing sugar reduce to 4g/L when following through fermentation once more, with dissociating sulfurous gas to 50mg/L in the ordinary method adjustment wine juice of the prior art.Tank switching separates after 7 days.Tank switching method: open the second joint door, emit wine juice up to cutout.Then, open bottom joint door, control out residual wine juice, whole juice, the control juice process of putting forbids to stir jar endothelium slag and wine mud.
5, purifying treatment:
Employing adds scavenging agent (bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition, by little sample testing, do several samples in the mode that bentonite increases progressively with gradient, good amount is as the criterion to select clarity after seven days.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
6, the pulp total reducing sugar amount behind the Secondary Fermentation should drop to≤4g/L.
7, freezing treatment
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature 5.0 ℃ of one week.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas (35mg/L), note anti-oxygen.
8, filter bottling:
With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.1, horizontal circle disc type diatomite filter (taking advantage of cold filtration).2, plate and frame filter (2 times).3, membrane filtration (2 times).
Embodiment 2
Ingredient requirement
The people produces sophisticated autumn fruit at the northeast of participating in the election of, and grape selects sophisticated Cabernet Gernischt, contains pol and is not less than 195g/l.The ratio (by weight) that Freshman participates in new fresh grape is: genseng 5; Grape 95.
Making method is as follows:
1, fragmentation:
To pieces scoriform is smashed into genseng with stone mortar by A, elder generation.
B, broken grape are imported in the rotary fermentor tank, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that genseng is housed.During this time should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and genseng reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure and note down two kinds of pulp blended sugar degrees in the jar, acid content is as the foundation of later adding sucrose.
2, temperature controlled fermentation:
The temperature of fermentation should be controlled at 28 ℃.
3, sugaring opportunity:
Surveyed the sugared content of fermented liquid every 2 hours, when the sugar-fermenting of pulp is consumed to 1/2, add sucrose, total sugar degree in the pulp is reached be higher than 210g/L.During sugaring,, the sucrose stirring is melted, pour in the jar by last hand-hole again with the fermented liquid of emitting in the jar with 1000 liters of containers of disinfectant.
4, tank switching separates: the pulp after sugaring is through fermentation once more, makes total reducing sugar reduce to 4g/L when following, with dissociating sulfurous gas to 30mg/L in the ordinary method adjustment wine juice of the prior art.Tank switching separates after 7 days.Tank switching method: open the second joint door, emit wine juice up to cutout.Then, open bottom joint door, control out residual wine juice, whole juice, the control juice process of putting forbids to stir jar endothelium slag and wine mud.
5, purifying treatment:
Employing adds scavenging agent (bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition, by little sample testing, do several samples in the mode that bentonite increases progressively with gradient, good amount is as the criterion to select clarity after seven days.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
6, the pulp total reducing sugar amount behind the Secondary Fermentation should drop to≤4g/L.
7, freezing treatment
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature-4.5 ℃ of one week.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas (35mg/L), note anti-oxygen.
8, filter bottling:
With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.1, horizontal circle disc type diatomite filter (taking advantage of cold filtration).2, plate and frame filter (2 times).3, membrane filtration (2 times).
Embodiment 3
Ingredient requirement
The people produces sophisticated autumn fruit at the northeast of participating in the election of, and grape selects sophisticated Cabernet Franc, contains pol and is not less than 195g/l.The ratio (by weight) that Freshman participates in new fresh grape is: genseng 5; Grape 95.
Making method is as follows:
1, fragmentation:
To pieces scoriform is smashed into genseng with stone mortar by A, elder generation.
B, broken grape are imported in the rotary fermentor tank, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that genseng is housed.During this time should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and genseng reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure and note down two kinds of pulp blended sugar degrees in the jar, acid content is as the foundation of later adding sucrose.
2, temperature controlled fermentation:
The temperature of fermentation should be controlled at 28 ℃.
3, sugaring opportunity:
Surveyed the sugared content of fermented liquid every 2 hours, when the sugar-fermenting of pulp is consumed to 1/2, add sucrose, total sugar degree in the pulp is reached be higher than 210g/L.During sugaring,, the sucrose stirring is melted, pour in the jar by last hand-hole again with the fermented liquid of emitting in the jar with 1000 liters of containers of disinfectant.
4, tank switching separates:
Pulp after sugaring makes total reducing sugar reduce to 4g/L when following through fermentation once more, with dissociating sulfurous gas to 30mg/L in the ordinary method adjustment wine juice of the prior art.Tank switching separates after 7 days.Tank switching method: open the second joint door, emit wine juice up to cutout.Then, open bottom joint door, control out residual wine juice, whole juice, the control juice process of putting forbids to stir jar endothelium slag and wine mud.
5, purifying treatment:
Employing adds scavenging agent (bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition, by little sample testing, do several samples in the mode that bentonite increases progressively with gradient, good amount is as the criterion to select clarity after seven days.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
6, the semi-sweet gen-seng grape wine with the index of gen-seng grape wine Normal juice sucrose allotment wine, makes the sugar degree in the pulp reach 12.1g/L to 50g/L before freezing.
7, freezing treatment
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature-4.5 ℃ of one week.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas (35mg/L), note anti-oxygen.
8, filter bottling:
With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.1, horizontal circle disc type diatomite filter (taking advantage of cold filtration).2, plate and frame filter (2 times).3, membrane filtration (2 times).
Obtain the semi-sweet gen-seng grape wine.
Embodiment 4
Ingredient requirement
The people produces sophisticated autumn fruit at the northeast of participating in the election of, and grape selects sophisticated Cabernet Franc, contains pol and is not less than 195g/l.The ratio (by weight) that Freshman participates in new fresh grape is: genseng 5; Grape 95.
Making method is as follows:
1, fragmentation:
To pieces scoriform is smashed into genseng with stone mortar by A, elder generation.
B, broken grape are imported in the rotary fermentor tank, and Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae.Thereafter, Sucus Vitis viniferae is input to mixed fermentation in the vertical digester that genseng is housed.During this time should be along with the input of grape pulp adds sulfurous gas, treat that grape pulp and genseng reach the ratio of setting after, stop to import grape juice, adding polygalacturonase and yeast.At this moment, measure and note down two kinds of pulp blended sugar degrees in the jar, acid content is as the foundation of later adding sucrose.
2, temperature controlled fermentation:
The temperature of fermentation should be controlled at 29 ℃.
3, sugaring opportunity:
Surveyed the sugared content of fermented liquid every 2 hours, when the sugar-fermenting of pulp is consumed to 1/2, add sucrose, total sugar degree in the pulp is reached be higher than 210g/L.During sugaring,, the sucrose stirring is melted, pour in the jar by last hand-hole again with the fermented liquid of emitting in the jar with 1000 liters of containers of disinfectant.
4, tank switching separates:
Pulp after sugaring makes total reducing sugar reduce to 4g/L when following through fermentation once more, with dissociating sulfurous gas to 30mg/L in the ordinary method adjustment wine juice of the prior art.Tank switching separates after 7 days.Tank switching method: open the second joint door, emit wine juice up to cutout.Then, open bottom joint door, control out residual wine juice, whole juice, the control juice process of putting forbids to stir jar endothelium slag and wine mud.
5, purifying treatment:
Employing adds scavenging agent (bentonite) in wine juice method purifies.Should make sample in the laboratory before purifying, determine the scavenging agent optimum addition, by little sample testing, do several samples in the mode that bentonite increases progressively with gradient, good amount is as the criterion to select clarity after seven days.Add scavenging agent after 15 days, separate with centrifugal disc formula diatomite filter.At last, the wine juice after separating is added full wine jar, after adjusting every index and reaching the GB/T15037-94 operative norm, enter the ageing stage.
6, sweet type gen-seng grape wine with the index of gen-seng grape wine Normal juice sucrose allotment wine, reaches more than the 50g/L sugar degree in the pulp before freezing.
7, freezing treatment
The ageing of wine juice finishes, and forms former wine, adopts the mechanical refrigeration method, and wine juice is placed refrigerated cylinder, keeps the wine temperature-0 ℃ of one week.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas (35mg/L), note anti-oxygen.
8, filter bottling:
With the wine juice after freezing, to adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter.1, horizontal circle disc type diatomite filter (taking advantage of cold filtration).2, plate and frame filter (2 times).3, membrane filtration (2 times).
Obtain sweet type gen-seng grape wine.
Embodiment 5
Method such as embodiment 1-4, wherein, the ratio (by weight) that Freshman participates in new fresh grape is: genseng 25; Grape 75.
Embodiment 6
Method such as embodiment 1-4, wherein, the ratio (by weight) that Freshman participates in new fresh grape is: genseng 10; Grape 90.
Embodiment 7
Method such as embodiment 1-4, wherein, the ratio (by weight) that Freshman participates in new fresh grape is: genseng 12; Grape 88.
Embodiment 8
Method such as embodiment 1-4, wherein, the ratio (by weight) that Freshman participates in new fresh grape is: genseng 15; Grape 85.
The grape wine mouthfeel that is obtained by the foregoing description is good, human body is not had side effects after testing, drink through hundreds of people, proof is of great advantage really to HUMAN HEALTH, and the grape wine that obtains, from color, fragrance, mouthfeel, four aspects of nutritive ingredient,, possess existing all characteristics vinous through strict check and test.
Claims (10)
1. the preparation method of a gen-seng grape wine, through being cleaned, smashs to pieces genseng, with the broken apart Sucus Vitis viniferae of grape destemming, mix the back temperature controlled fermentation, sugaring, tank switching separates, purifying treatment, the freezing treatment step obtains gen-seng grape wine, it is characterized in that: the part by weight of fresh genseng and new fresh grape is 5-25: 75-95, and the preferred weight ratio is 15: 85.
2. the preparation method of gen-seng grape wine as claimed in claim 1, it is characterized in that: wherein after described purifying treatment step, carry out the allotment of Normal juiceization sugar, then obtain semi-sweet or sweet type gen-seng grape wine, concrete grammar is: when the pulp of sugaring when fermentation back total reducing sugar drops to 4.1g/L to 12g/L once more, the Free sulfur dioxide in the adjustment wine juice is to 30-50mg/L.
3. the preparation method of gen-seng grape wine as claimed in claim 2, it is characterized in that: after the wherein sugaring step, pulp after sugaring is through fermentation once more, make total reducing sugar drop to≤during 4g/L, adjust the sulfurous gas of implementing to dissociate in the wine juice to 30-50mg/L, tank switching separates after 7 days, promptly obtains the dry type gen-seng grape wine.
4. as the preparation method of any described gen-seng grape wine in claim 2 or 3, it is characterized in that: temperature is 28 ℃ to 30 ℃ in described temperature controlled fermentation process.
5. the preparation method of gen-seng grape wine as claimed in claim 4, it is characterized in that: wherein the method in said destemming shattering process is: earlier genseng is smashed to pieces with stone mortar, in the input vertical digester, again grape is used the destemming crusher in crushing, the percentage of damage of grape is not less than 95%, the grape of fragmentation is imported in the rotary fermentor tank, Pericarpium Vitis viniferae is separated with Sucus Vitis viniferae with Semen Vitis viniferae, then pulp is imported in the vertical digester.
6. as the preparation method of claim 2 or 3 described gen-seng grape wines, it is characterized in that: wherein in said sugaring step: when the sugar-fermenting of pulp is consumed to 1/2 or 3/5, add sucrose, make the total sugar degree in the pulp reach 204g/L, the sugaring method is: rise container with 500-1000, with the pulp of emitting in the jar sucrose stirring is melted, pour in the jar by last hand-hole again.
7. as the preparation method of any described gen-seng grape wine among the claim 1-3, it is characterized in that: wherein the scavenging agent that uses in said purifying treatment step is: gelatin or bentonite.
8. as the preparation method of gen-seng grape wine any among the claim 1-3, it is characterized in that: wherein in said freezing treatment method be: the ageing of wine juice finishes, form former wine, adopt the mechanical refrigeration method, wine juice is placed refrigerated cylinder, keep the wine temperature about-4.5 ℃ to-5.0 ℃ one weeks, when freezing, the refrigerated cylinder sealing, and fill up sulfurous gas, note anti-oxidation.
9. the preparation method of gen-seng grape wine as claimed in claim 8 is characterized in that: with the wine juice after freezing, adopt five road filtration methods to take advantage of the cold winestone that carries out and separate after freezing treatment finishes, plug is bottled, is beaten in Sterile Filtration and smart filter thereafter, obtains the finished product.
10. a gen-seng grape wine is characterized in that: adopt to prepare as any described method among the claim 1-9.
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| CN 200610145562 CN1966640A (en) | 2006-11-22 | 2006-11-22 | Gen-seng grape wine and its preparing method |
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| CN 200610145562 CN1966640A (en) | 2006-11-22 | 2006-11-22 | Gen-seng grape wine and its preparing method |
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| CN 200610145562 Pending CN1966640A (en) | 2006-11-22 | 2006-11-22 | Gen-seng grape wine and its preparing method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533484A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN101531961B (en) * | 2009-04-13 | 2012-11-07 | 长春霖禾食品有限公司 | Fermented ginseng wine and brewing technology |
| CN103131570A (en) * | 2011-11-25 | 2013-06-05 | 葛双铭 | Nourishing wine |
| CN103911239A (en) * | 2013-01-08 | 2014-07-09 | 赵伟雄 | Nutritional water-planted ginseng wine and its preparation method |
| CN103992894A (en) * | 2014-06-14 | 2014-08-20 | 桓仁满族自治县益仁堂中药材有限公司 | Ginseng-containing ice grape wine |
| CN104357264A (en) * | 2014-11-11 | 2015-02-18 | 覃海兰 | Ginseng grape wine making method |
| CN105087212A (en) * | 2015-08-03 | 2015-11-25 | 安徽九禾农业发展有限公司 | Healthcare grain wine and production method thereof |
| CN105296263A (en) * | 2014-05-26 | 2016-02-03 | 徐小芹 | Ginseng wine and production method thereof |
| CN108102831A (en) * | 2018-02-08 | 2018-06-01 | 集安福海葡萄酒有限公司 | A kind of gen-seng grape wine and preparation method thereof |
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2006
- 2006-11-22 CN CN 200610145562 patent/CN1966640A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531961B (en) * | 2009-04-13 | 2012-11-07 | 长春霖禾食品有限公司 | Fermented ginseng wine and brewing technology |
| CN103131570A (en) * | 2011-11-25 | 2013-06-05 | 葛双铭 | Nourishing wine |
| CN102533484A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN102533484B (en) * | 2012-02-24 | 2014-09-10 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN103911239A (en) * | 2013-01-08 | 2014-07-09 | 赵伟雄 | Nutritional water-planted ginseng wine and its preparation method |
| CN105296263A (en) * | 2014-05-26 | 2016-02-03 | 徐小芹 | Ginseng wine and production method thereof |
| CN103992894A (en) * | 2014-06-14 | 2014-08-20 | 桓仁满族自治县益仁堂中药材有限公司 | Ginseng-containing ice grape wine |
| CN104357264A (en) * | 2014-11-11 | 2015-02-18 | 覃海兰 | Ginseng grape wine making method |
| CN105087212A (en) * | 2015-08-03 | 2015-11-25 | 安徽九禾农业发展有限公司 | Healthcare grain wine and production method thereof |
| CN108102831A (en) * | 2018-02-08 | 2018-06-01 | 集安福海葡萄酒有限公司 | A kind of gen-seng grape wine and preparation method thereof |
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