CN102899215A - Method for brewing grape and tea wine - Google Patents
Method for brewing grape and tea wine Download PDFInfo
- Publication number
- CN102899215A CN102899215A CN2012104632321A CN201210463232A CN102899215A CN 102899215 A CN102899215 A CN 102899215A CN 2012104632321 A CN2012104632321 A CN 2012104632321A CN 201210463232 A CN201210463232 A CN 201210463232A CN 102899215 A CN102899215 A CN 102899215A
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- CN
- China
- Prior art keywords
- tea
- grape
- wine
- autumn
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 32
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 32
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 32
- 235000014101 wine Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 title claims abstract 15
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 34
- 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 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims description 8
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000021551 crystal sugar Nutrition 0.000 abstract 3
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000003440 toxic substance 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for brewing grape and tea wine. The grape and tea wine brewed by using the method is richer in nutrition and more in health-care functions, and has a unique faint scent taste. The technical scheme of the invention is as follows: sorting, washing, smashing and fermenting grapes; after fermenting grape skin juice for 2-3 days in a container, adding autumn tea and crystal sugar or white sugar, further fermenting for 20-40 days and filtering so as to obtain the grape and tea wine. The autumn tea refers to tea leaves which are picked up in autumn and are subjected to the steps of green kill out and drying, and the moisture content of the tea is more or less than 60%; and the adding quantity of the tea and crystal sugar or white sugar is as follows: 100-200g of tea and 500-750g of crystal sugar or white sugar are added for each 5kg of grapes.
Description
Technical field
The present invention relates to a kind of brewing method of wine, relate in particular to a kind of brewing method for grape wine.
Background technology
Grape wine belongs to the wine kind of three low (low wine degree, low sugar, low in calories), three abundant (enrich amino acid, enrich VITAMIN, enrich inorganic salt).Nutritive ingredient vinous, most of from Sucus Vitis viniferae, contained ethanol is then from fruit juice fermentation.Grape wine especially the effect of red wine mainly be anti-aging, aid digestion, lose weight, increase appetite, beautifying face and moistering lotion etc., be the wine that a lot of people like.Yet more some people wishes that nutrition vinous is abundanter, effect is more, and existing grape wine just can not satisfy these people's demand.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and a kind of brewing method of grape tea wine is provided.
Technical scheme of the present invention is as follows: grape through selecting materials, clean, broken, fermentation, after Pericarpium Vitis viniferae juice fermented 2～3 days, add autumn tea, rock sugar or white sugar and ferment again and obtained grape tea wine by filtration in 20～40 days in container.
Described autumn tea is the tealeaves of water content about sixty percent after plucking autumn and putting through completing, drying in the air, and the add-on of tealeaves, rock sugar or white sugar is that every 5kg grape adds tealeaves 100～200g, rock sugar or white sugar 500～750g.
Compared with prior art, the invention has the beneficial effects as follows: utilize the nutrition of the grape tea wine that the present invention brewages abundanter, nourishing function is more, and have unique delicate fragrance taste.
Embodiment
Below in conjunction with specific embodiment the present invention is described in further detail:
1, chooses grape
Remove carpopodium and blue or green grain, mould grain, broken grain etc. during purchase, choose grape 10kg.
2, clean grape
Should pursue a cleaning when cleaning grape, repeatedly wash with tap water again.
3, dry grape
Grape is contained in the middle of the container that can leak, until the grape surface does not have the globule.
4, select container
Wine jar can be ceramic jar, also can be vial, but without containers such as plastics, iron, copper because they possibly with alcohol generation chemical reaction, and produce some toxic substances, be detrimental to health.
5, fragmentation
Grape after will drying is put in the container through sterilization, approximately is put into 2/3 volume, with hand grape is crumbed after both hands are cleaned or with clean wooden stick grape is smashed to pieces.
6, fermentation
In 25-28 ℃ of environment, placed 24 hours first, allow wild yeast amount reproduction.Primary fermentation process vinous is that skin juice mixes, and yeast has accessed in the juice when grape is broken, and the leavening temperature scope is 15 ~ 35 ℃.
After skin juice is packed container into, it is tranquil that liquid level begins, generally namely began to ferment through one day, at this moment existing faint carbonic acid gas bubble produces, and the expression yeast has begun breeding, has great amount of carbon dioxide to emit after 2 ~ 3 days, skin slag come-up is formed one deck cap, mouth is tasted fruit juice, sweet taste decrescence, vinosity is cumulative.
7, batching
Ferment after 3 days, the fermentation climax begins to weaken, and this moment can be with autumn tea, rock sugar or white sugar, and specific requirement is as follows:
Autumn tea for adopt the bright leaf of fresh autumn tea through green removing in high temperature, knead (gently rubbing) after, just baking is done to sixty percent, then described autumn tea 300g, rock sugar 1250g is put into together fermenting container, and stirs with hand.
8, continue fermentation
Fermenting container is added a cover, but not sealing was fermented about 30 days lower continuation of room temperature (being preferably 22 ~ 33 ℃).
9, filter and preserve
Cloth bag or gauze with cleaning filter out grape wine liquid, and wine at this moment is called former wine.With lighttight bottle can, then sealing, storage temperature is preferably in below 12 ℃, and bottle couches or bottleneck downward-sloping depositing slightly, can preserve about 2 years.
Claims (3)
1. the brewing method of a grape tea wine, comprise select materials, clean, broken, the process such as ferment, prepare burden, filter, seal up for safekeeping, it is characterized in that, after Pericarpium Vitis viniferae juice fermented 2～3 days, add autumn tea, rock sugar or white sugar and fermented again 20～40 days in container.
2. the brewing method of the grape tea wine of addressing according to claim 1 is characterized in that, described autumn tea is the tealeaves of water content about sixty percent after plucking autumn and putting through completing, drying in the air, and the add-on of tealeaves is that every 5kg grape adds 100～200g tealeaves.
3. the brewing method of the grape tea wine of addressing according to claim 1 is characterized in that, the add-on of described rock sugar or white sugar is that every 5kg grape adds rock sugar or white sugar 500～750g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104632321A CN102899215A (en) | 2012-11-17 | 2012-11-17 | Method for brewing grape and tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104632321A CN102899215A (en) | 2012-11-17 | 2012-11-17 | Method for brewing grape and tea wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102899215A true CN102899215A (en) | 2013-01-30 |
Family
ID=47571709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104632321A Pending CN102899215A (en) | 2012-11-17 | 2012-11-17 | Method for brewing grape and tea wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102899215A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| 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 |
| CN107446736A (en) * | 2017-10-09 | 2017-12-08 | 柳州市茶霖酒业科技有限责任公司 | A kind of grape tea wine and preparation method thereof |
| CN108913425A (en) * | 2018-07-11 | 2018-11-30 | 贵州神奇药业有限公司 | A kind of coffee tea wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134452A (en) * | 1995-04-26 | 1996-10-30 | 陕西省商南县酒厂 | Tea wine and its making method |
| CN1850960A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Nutrient tea wine brewing process |
| CN101362995A (en) * | 2008-09-28 | 2009-02-11 | 保靖县秦简茶科技开发有限公司 | Method for producing ampelosis grossedentata tea and wine |
| KR20120045718A (en) * | 2010-11-01 | 2012-05-09 | 목포대학교산학협력단 | Method of preparing black tea white wine |
-
2012
- 2012-11-17 CN CN2012104632321A patent/CN102899215A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134452A (en) * | 1995-04-26 | 1996-10-30 | 陕西省商南县酒厂 | Tea wine and its making method |
| CN1850960A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Nutrient tea wine brewing process |
| CN101362995A (en) * | 2008-09-28 | 2009-02-11 | 保靖县秦简茶科技开发有限公司 | Method for producing ampelosis grossedentata tea and wine |
| KR20120045718A (en) * | 2010-11-01 | 2012-05-09 | 목포대학교산학협력단 | Method of preparing black tea white wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| 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 |
| CN107446736A (en) * | 2017-10-09 | 2017-12-08 | 柳州市茶霖酒业科技有限责任公司 | A kind of grape tea wine and preparation method thereof |
| CN108913425A (en) * | 2018-07-11 | 2018-11-30 | 贵州神奇药业有限公司 | A kind of coffee tea wine and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130130 |