CN102703270A - Processing method for vinous liquor - Google Patents
Processing method for vinous liquor Download PDFInfo
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- CN102703270A CN102703270A CN201210184447XA CN201210184447A CN102703270A CN 102703270 A CN102703270 A CN 102703270A CN 201210184447X A CN201210184447X A CN 201210184447XA CN 201210184447 A CN201210184447 A CN 201210184447A CN 102703270 A CN102703270 A CN 102703270A
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- 238000003672 processing method Methods 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims description 35
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 17
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 17
- 230000000694 effects Effects 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 240000004307 Citrus medica Species 0.000 claims description 3
- 235000001938 Citrus medica Nutrition 0.000 claims description 3
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 241000208688 Eucommia Species 0.000 claims description 3
- 241000222336 Ganoderma Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- SEBFKMXJBCUCAI-UHFFFAOYSA-N NSC 227190 Natural products C1=C(O)C(OC)=CC(C2C(OC3=CC=C(C=C3O2)C2C(C(=O)C3=C(O)C=C(O)C=C3O2)O)CO)=C1 SEBFKMXJBCUCAI-UHFFFAOYSA-N 0.000 claims description 3
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 240000007164 Salvia officinalis Species 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 235000005412 red sage Nutrition 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- SEBFKMXJBCUCAI-HKTJVKLFSA-N silibinin Chemical compound C1=C(O)C(OC)=CC([C@@H]2[C@H](OC3=CC=C(C=C3O2)[C@@H]2[C@H](C(=O)C3=C(O)C=C(O)C=C3O2)O)CO)=C1 SEBFKMXJBCUCAI-HKTJVKLFSA-N 0.000 claims description 3
- 229960004245 silymarin Drugs 0.000 claims description 3
- 235000017700 silymarin Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000020334 white tea Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims 4
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 241000219094 Vitaceae Species 0.000 abstract description 5
- 235000021021 grapes Nutrition 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000002925 chemical effect Effects 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 13
- 230000008901 benefit Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 230000003851 biochemical process Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000007483 microbial process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000031018 biological processes and functions Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000003311 flocculating effect Effects 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a processing method for vinous liquor, which is realized through the following steps: breaking selected grapes, adding white sugar proportionally, converting obtained grape sugar into alcohol through microorganism action, turning over and pressing dregs impregnated by traditional Chinese medicinal materials and the traditional Chinese medicinal materials into vinous liquor obtained in step (1), prolonging fermentation time and impregnation time by means of normal temperature and low temperature fermentation, fully obtaining the nutrition in fruit peels, carrying out ecological treatment, and keeping the functional and the chemical effects of the fruit peels in the product, so that the product quality is improved. The method mainly adopts large grapes as the targeted processing materials, changes the prejudice that difficulties exist in making vinous liquor by the large grapes, and improves the practical economic value of the variety, thereby developing a new route for making the vinous liquor in China.
Description
Technology neck or
The present invention relates to a kind of working method vinous, belong to the wine processing technique field.
Background technology
Wine processing is through utilizing the nature microorganism effect, is the Biochemical processes of alcohol with conversion of glucose, in biological process; Obtain nutrition in wine liquid and the pericarp, like amino acid, VITAMINs, inorganic salt and tannin, pigment etc.; In the wine course of processing; Usually utilize some biochemical preparation fork-like farm tools used in ancient China to obtain and produce effectiveness, like zymin, finings, flocculating aids etc., the final wine product that forms with west special favor.
It is through utilizing microbial process that the vin ordinaire complete processing discloses wine processing, with the Biochemical processes of conversion of glucose alcohol, and produces several kinds of fermentation process in the wine process, and for example wine is processed with three kinds of fermentation process; 1, is the thermophilic fermentation method, is suitable for cold season and area, utilize artificial controlled temperature to carry out the high temperature quick fermentation, fulfil assignment at short notice; 2, be the normal temperature fermentation method, be suitable for subsection capacity fermentation container, utilize nature temperature to regulate leavening temperature and carry out anaerobically fermenting, generally about 30 days, accomplish fermentation; 3, low temperature sealing fermentation process is exactly artificial controlled temperature, remain on mikrobe can active minimum temperature scope in, prevent overheatedly to be directed at other mikrobe and to invade the slow fermentation method that causes quality to consume.Three kinds of methods are with the performance optimal of low temperature fermentation method.Treatment technology in some productions is also disclosed simultaneously, following adhesive process etc.
Summary of the invention
For deficiency and the defective of alleviating prior art, the object of the present invention is to provide a kind of processing method vinous, the present invention utilizes the large fruit grape biology to learn characteristics and biochemistry situation; Work out a kind of processing method targetedly; It is high to remedy this kind water content, contains the low weakness of sugar, the agreeable to the taste good of this grape variety of also having made the best use of the advantages simultaneously; The nutrition foot, superiority such as abundant resource and economic benefit height.
Method of the present technique is to combine the advantages of the several fermentation process and dispense the glue, posed to the combination of temperature and the low temperature fermentation is through fermentation temperature, to effect low-temperature fermentation, and with ecological processing technology, to obtain product freshmen.
The invention provides 3 technological methods: 1, according to the biological characteristics of work material and the specification of quality of different target product; The grape variety that contains sugar 18% is added the required sugar part of target product; Carry out the fragmentation fermentation; And exempt adhesive process down, with some Biochemical processes of fruit retention glue function; 2, utilize normal temperature to combine, prolong fermentation and time of immersion, fill part and obtain and utilize nutrition and benefit materials in the pericarp, thereby promote product quality with the low temperature fermentation method; 3, the wine body that height is contained pectin and organic substance carries out the low tempertaure storage deposition, is effectively suppressing under the state of microbial activities, and the Ecological Disposal of carrying out the layering gradation when wine body has certain transparency reaches target product.
Technical scheme of the present invention is following:
A kind of working method vinous is characterized in that its concrete process step is following:
(1) grape of choosing is broken, add white sugar in the ratio 10 of grape and white sugar: 2-3, ferment, obtain wine liquid through the anaerobically fermenting effect of mikrobe, fermentation time is 28-32 days, leavening temperature is 27-32 ℃;
(2) by weight ratio grape 1000, bark of eucommia 8-10, Semen Cassiae 8-10, Silymarin 8-10, root of kudzu vine 8-10, Buddha's hand, glossy ganoderma 8-10, red sage root 8-10, genseng 1-2, the tuber of dwarf lilyturf 8-10, Radix Codonopsis 8-10, sealwort 8-10, Radix Angelicae Sinensis 8-10, wolfberry fruit 8-10, too white tea 8-10 and kendir 8-10; Take by weighing Chinese medicinal materials; Chinese medicinal materials places liquor to soak 7-10 days, and it is subsequent use to isolate wine liquid and Chinese medicinal materials.
(3) again schlempe in the step (2), the Chinese medicinal materials upset of soaking are pressed in step (1) the wine liquid, under low temperature 17-20 ℃ state, continue to flood and residual sugar ferments, reduce to below 15 ℃ the separation schlempe to the wine temperature;
(4) under auxiliary situation without additive, below 8 ℃ in the environment, treat wine body residual sugar to liquor base storage in temperature at 3.5-4.5 ‰, adopt paper filter to isolate dregs of grape wine liquid, the liquor liquid that Chinese medicinal materials is soaked is blended in the wine by the 8-10% weight ratio.
Described mikrobe is a yeast.
Beneficial effect of the present invention:
The moisture content of Gao, sugar is low, the color of the "table grape variety" targeted processing, deep processing of grapes is difficult to solve the outstanding issues through innovative technology while showing the superiority of the varieties of grapes and practical resistance, such as; taste good, adequate nutrition, resource abundance and economic advantages, which is an innovative product with other processes compared to similar products, highlighting the present invention pectin chemical product benefits and features of the role of the Product has practical significance and has a Chinese consumer characteristics.
Embodiment
Example 1: will be 18% of large fruit varieties of grape sugar, add 5% sugar by fermentation of microorganisms and sufficient time to obtain alcohol content 12,5% , and then the next dispensing process and various additives auxiliary, decomposition, and filter out the alcohol in the body of pectin and organic matter, the results obtained pale book products such as water, meaning no goods,
Embodiment 2:Large fruit is contained sugar 18% grape variety, add 5% white sugar, through microbial process indirect fermentation when filling part; Obtaining alcoholic strength is 12,5%, handles through ecotechnology again; Keep pectin and organic content in the wine body, the product of gained differs widely as a result, and wine liquid is plentiful; The smell of fruits is very sweet, and contain the China white wine culture.
Two kinds of embodiment compare, and embodiment 2 shows huge meliority, have reduced time adhesive process program and many interpolation auxiliary agents, have reduced production cost, have enriched nutrition of wine body and concentration again simultaneously, have improved product quality and palatability.
Embodiment 3:Working method vinous, its concrete process step is following:
(1) grape of choosing is broken, add white sugar in the ratio 10 of grape and white sugar: 2-3, ferment, obtain wine liquid through the anaerobically fermenting effect of mikrobe, fermentation time is 28-32 days, leavening temperature is 27-32 ℃;
(2) by weight ratio grape 1000, bark of eucommia 8-10, Semen Cassiae 8-10, Silymarin 8-10, root of kudzu vine 8-10, Buddha's hand, glossy ganoderma 8-10, red sage root 8-10, genseng 1-2, the tuber of dwarf lilyturf 8-10, Radix Codonopsis 8-10, sealwort 8-10, Radix Angelicae Sinensis 8-10, wolfberry fruit 8-10, too white tea 8-10 and kendir 8-10; Take by weighing Chinese medicinal materials; Chinese medicinal materials places liquor to soak 7-10 days, and it is subsequent use to isolate wine liquid and Chinese medicinal materials.
(3) again schlempe in the step (2), the Chinese medicinal materials upset of soaking are pressed in step (1) the wine liquid, under low temperature 17-20 ℃ state, continue to flood and residual sugar ferments, reduce to below 15 ℃ the separation schlempe to the wine temperature;
(4) under auxiliary situation without additive, below 8 ℃ in the environment, treat wine body residual sugar to liquor base storage in temperature at 3.5-4.5 ‰, adopt paper filter to isolate dregs of grape wine liquid, the liquor liquid that Chinese medicinal materials is soaked is blended in the wine by the 8-10% weight ratio.
Described mikrobe is a yeast.
Above wine has nourishing function, and innovation is also arranged on the technology, and fermentation again after the employing Chinese medicinal materials soaks can utilize effective constituent in the Chinese medicinal materials to greatest extent.Simultaneously not can because of in sterilization component in the Chinese medicinal materials influence bacterial classification survival and fermentation function.
Claims (2)
1. working method vinous is characterized in that its concrete process step is following:
(1) grape of choosing is broken, add white sugar in the ratio 10 of grape and white sugar: 2-3, ferment, obtain wine liquid through the anaerobically fermenting effect of mikrobe, fermentation time is 28-32 days, leavening temperature is 27-32 ℃;
(2) by weight ratio grape 1000, bark of eucommia 8-10, Semen Cassiae 8-10, Silymarin 8-10, root of kudzu vine 8-10, Buddha's hand, glossy ganoderma 8-10, red sage root 8-10, genseng 1-2, the tuber of dwarf lilyturf 8-10, Radix Codonopsis 8-10, sealwort 8-10, Radix Angelicae Sinensis 8-10, wolfberry fruit 8-10, too white tea 8-10 and kendir 8-10; Take by weighing Chinese medicinal materials; Chinese medicinal materials places liquor to soak 7-10 days, and it is subsequent use to isolate wine liquid and Chinese medicinal materials;
(3) again schlempe in the step (2), the Chinese medicinal materials upset of soaking are pressed in step (1) the wine liquid, under low temperature 17-20 ℃ state, continue to flood and residual sugar ferments, reduce to below 15 ℃ the separation schlempe to the wine temperature;
(4) under auxiliary situation without additive, below 8 ℃ in the environment, treat wine body residual sugar to liquor base storage in temperature at 3.5-4.5 ‰, adopt paper filter to isolate dregs of grape wine liquid, the liquor liquid that Chinese medicinal materials is soaked is blended in the wine by the 8-10% weight ratio.
2. working method vinous according to claim 1 is characterized in that: described mikrobe is a yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210184447 CN102703270B (en) | 2012-06-06 | 2012-06-06 | Processing method for vinous liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210184447 CN102703270B (en) | 2012-06-06 | 2012-06-06 | Processing method for vinous liquor |
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| CN102703270A true CN102703270A (en) | 2012-10-03 |
| CN102703270B CN102703270B (en) | 2013-09-11 |
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| CN 201210184447 Expired - Fee Related CN102703270B (en) | 2012-06-06 | 2012-06-06 | Processing method for vinous liquor |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103074185A (en) * | 2013-01-27 | 2013-05-01 | 管天球 | Brewing method of spine grape wine |
| CN103205342A (en) * | 2013-03-16 | 2013-07-17 | 陆开云 | Rice wine with geckos and Taibai-tea and preparation method thereof |
| CN105400633A (en) * | 2015-12-16 | 2016-03-16 | 新宾满族自治县东星葡萄酒有限公司 | Preparation method of Vidal ice wine |
| CN105950331A (en) * | 2016-06-14 | 2016-09-21 | 江苏茗苑茶叶科技开发有限公司 | Tea leaf red wine and preparation technology and application thereof |
| CN107164139A (en) * | 2017-06-29 | 2017-09-15 | 福建省农业科学院农业工程技术研究所 | Rich in plant polyphenol without low-alcohol wine and preparation method thereof |
| CN105400633B (en) * | 2015-12-16 | 2018-08-31 | 新宾满族自治县东星葡萄酒有限公司 | A kind of production method of Vidal Blanc ice-wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1712511A (en) * | 2005-07-05 | 2005-12-28 | 翟胜武 | Red wine and production thereof |
| CN1782061A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry and grape wine |
-
2012
- 2012-06-06 CN CN 201210184447 patent/CN102703270B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1782061A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry and grape wine |
| CN1712511A (en) * | 2005-07-05 | 2005-12-28 | 翟胜武 | Red wine and production thereof |
Non-Patent Citations (2)
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|---|
| 吕闻明: "洋葱杜仲山葡萄酒的研制", 《中国酿造》, no. 11, 30 November 2010 (2010-11-30), pages 189 - 192 * |
| 王允祥: "人参葡萄酒的研制", 《食品科学》, no. 4, 30 April 1999 (1999-04-30), pages 69 - 70 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103074185A (en) * | 2013-01-27 | 2013-05-01 | 管天球 | Brewing method of spine grape wine |
| CN103074185B (en) * | 2013-01-27 | 2013-12-11 | 管天球 | Brewing method of spine grape wine |
| CN103205342A (en) * | 2013-03-16 | 2013-07-17 | 陆开云 | Rice wine with geckos and Taibai-tea and preparation method thereof |
| CN105400633A (en) * | 2015-12-16 | 2016-03-16 | 新宾满族自治县东星葡萄酒有限公司 | Preparation method of Vidal ice wine |
| CN105400633B (en) * | 2015-12-16 | 2018-08-31 | 新宾满族自治县东星葡萄酒有限公司 | A kind of production method of Vidal Blanc ice-wine |
| CN105950331A (en) * | 2016-06-14 | 2016-09-21 | 江苏茗苑茶叶科技开发有限公司 | Tea leaf red wine and preparation technology and application thereof |
| CN107164139A (en) * | 2017-06-29 | 2017-09-15 | 福建省农业科学院农业工程技术研究所 | Rich in plant polyphenol without low-alcohol wine and preparation method thereof |
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| CN102703270B (en) | 2013-09-11 |
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