CN105586197A - Jasmine-flavored wine - Google Patents
Jasmine-flavored wine Download PDFInfo
- Publication number
- CN105586197A CN105586197A CN201410565653.4A CN201410565653A CN105586197A CN 105586197 A CN105586197 A CN 105586197A CN 201410565653 A CN201410565653 A CN 201410565653A CN 105586197 A CN105586197 A CN 105586197A
- Authority
- CN
- China
- Prior art keywords
- parts
- jasmine
- wine
- grape
- wine liquid
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 45
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 30
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 26
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 26
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 26
- 241000207840 Jasminum Species 0.000 claims description 22
- 239000011521 glass Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003809 water extraction Methods 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims 4
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 22
- 241000219094 Vitaceae Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000018958 Gardenia augusta Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 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
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a jasmine-flavored wine, which is composed of the following raw materials (by weight): 2-4 parts of Chinese yam, 6-10 parts of angelica dahurica, 2-5 parts of liquorice, 2-3 parts of moutan bark, 3-8 parts of mint, 6-12 parts of dried orange peel, 10-18 parts of fresh jasmine flower, 80-100 parts of glutinous rice and 2-5 parts of distiller's yeast. The jasmine-flavored wine provided by the invention has faint scent, has efficacy of promoting digestion and improving appetite, has mellow mouthfeel, has good curative effect, has no side effect if taken for a long time, and is suitable for the elderly population.
Description
Technical field
The present invention relates to a kind of grape wine, particularly a kind of jasmine taste grape wine.
Background technology
In China, the culture of wine is of long standing and well established, and wine is divided into again white wine, grape wine, yellow rice wine, rice wine etc., with respect to other
Wine kind, grape wine is nutritious comprehensively, and manufacture craft is simple, low pure sweet and very popular, and grape wine contains
The nutritional labeling of the multiple needed by human body such as amino acid, vitamin, mineral matter, but taste vinous is more conventional, and taste is few, can not meet people's demand.
Summary of the invention
The object of the invention is for addressing the above problem, the invention discloses a kind of jasmine taste grape wine.
In order to achieve the above object, the invention provides following technical scheme: a kind of jasmine taste grape wine, raw material by following weight parts forms: jasmine 13-15 part, grape 200-300 part, white granulated sugar 20-50 part, honey 10-15 part, and it makes by following steps:
(1) select new fresh grape, wash clean is put into glass container,
(2) after grape is smashed to pieces, add white granulated sugar and distiller's yeast, room temperature remains on 15-25 DEG C and ferments, fermentation 25-30 days;
(3) open glass container lid, stir twice with agitator every day, and the pericarp floating is pressed in foam, is placed to and leads solid and start to separate with liquid;
(4) time of fermentation is that solid and fluid separation applications continue to occur after 5-7 days that residue sinks for the second time, pericarp floating, and wine liquid muddiness, is placing about one week, when wine liquid starts to have muddiness to become clarification;
(5) the wine liquid of having clarified and residue screen pack are filtered,
(6) will after fresh jasmine water extraction, add in the wine liquid having filtered;
(7) bottling of wine liquid is statically placed in to shady and cool place sealed storage, deposits after 30-60 days just drinkable.
Jasmine taste grape wine provided by the invention, mouthfeel is good, and alcohol concentration is high, and vinosity is aromatic, unique flavor, and be rich in amino acid, mineral matter and multivitamin, be conducive to the health of human body, by adding fresh jasmine juice, jasmin is pure, very popular simultaneously.
Detailed description of the invention
Below with reference to specific embodiment, technical scheme provided by the invention is elaborated, should understands following detailed description of the invention and only be not used in and limit the scope of the invention for the present invention is described.
Embodiment 1:
A kind of jasmine taste grape wine, is made up of the raw material of following weight parts: 13 parts of jasmines, 200 parts of grapes, 20 parts of white granulated sugars, 10 parts of honey, and it makes by following steps:
(1) select new fresh grape, wash clean is put into glass container,
(2) after grape is smashed to pieces, add white granulated sugar and distiller's yeast, room temperature remains on 15 DEG C and ferments, and ferments 25 days;
(3) open glass container lid, stir twice with agitator every day, and the pericarp floating is pressed in foam, is placed to and leads solid and start to separate with liquid;
(4) time of fermentation is that solid and fluid separation applications continue to occur after 5 days that residue sinks for the second time, pericarp floating, and wine liquid muddiness, is placing about one week, when wine liquid starts to have muddiness to become clarification;
(5) the wine liquid of having clarified and residue screen pack are filtered,
(6) will after fresh jasmine water extraction, add in the wine liquid having filtered;
(7) bottling of wine liquid is statically placed in to shady and cool place sealed storage, deposits after 30 days just drinkable.
Embodiment 2:
A kind of jasmine taste grape wine, is made up of the raw material of following weight parts: 14 parts of jasmines, 260 parts of grapes, 35 parts of white granulated sugars, 13 parts of honey, and it makes by following steps:
(1) select new fresh grape, wash clean is put into glass container,
(2) after grape is smashed to pieces, add white granulated sugar and distiller's yeast, room temperature remains on 18 DEG C and ferments, and ferments 28 days;
(3) open glass container lid, stir twice with agitator every day, and the pericarp floating is pressed in foam, is placed to and leads solid and start to separate with liquid;
(4) time of fermentation is that solid and fluid separation applications continue to occur after 6 days that residue sinks for the second time, pericarp floating, and wine liquid muddiness, is placing about one week, when wine liquid starts to have muddiness to become clarification;
(5) the wine liquid of having clarified and residue screen pack are filtered,
(6) will after fresh jasmine water extraction, add in the wine liquid having filtered;
(7) bottling of wine liquid is statically placed in to shady and cool place sealed storage, deposits after 50 days just drinkable.
Embodiment 3:
A kind of jasmine taste grape wine, is made up of the raw material of following weight parts: 15 parts of jasmines, 300 parts of grapes, 50 parts of white granulated sugars, 15 parts of honey, and it makes by following steps:
(1) select new fresh grape, wash clean is put into glass container,
(2) after grape is smashed to pieces, add white granulated sugar and distiller's yeast, room temperature remains on 25 DEG C and ferments, and ferments 30 days;
(3) open glass container lid, stir twice with agitator every day, and the pericarp floating is pressed in foam, is placed to and leads solid and start to separate with liquid;
(4) time of fermentation is that solid and fluid separation applications continue to occur after 7 days that residue sinks for the second time, pericarp floating, and wine liquid muddiness, is placing about one week, when wine liquid starts to have muddiness to become clarification;
(5) the wine liquid of having clarified and residue screen pack are filtered,
(6) will after fresh jasmine water extraction, add in the wine liquid having filtered;
(7) bottling of wine liquid is statically placed in to shady and cool place sealed storage, deposits after 60 days just drinkable.
Jasmine taste grape wine provided by the invention, mouthfeel is good, and alcohol concentration is high, and vinosity is aromatic, unique flavor, and be rich in amino acid, mineral matter and multivitamin, be conducive to the health of human body, by adding fresh jasmine juice, jasmin is pure, very popular simultaneously.
The disclosed technological means of the present invention program is not limited only to the disclosed technological means of above-mentioned embodiment, also comprises the technical scheme being made up of above technical characterictic.
Claims (1)
1. a jasmine taste grape wine, is characterized in that: the raw material by following weight parts forms: jasmine 13-15 part, grape 200-300 part, white granulated sugar 20-50 part, honey 10-15 part, and it makes by following steps:
(1) select new fresh grape, wash clean is put into glass container,
(2) after grape is smashed to pieces, add white granulated sugar and distiller's yeast, room temperature remains on 15-25 DEG C and ferments, fermentation 25-30 days;
(3) open glass container lid, stir twice with agitator every day, and the pericarp floating is pressed in foam, is placed to and leads solid and start to separate with liquid;
(4) time of fermentation is that solid and fluid separation applications continue to occur after 5-7 days that residue sinks for the second time, pericarp floating, and wine liquid muddiness, is placing about one week, when wine liquid starts to have muddiness to become clarification;
(5) the wine liquid of having clarified and residue screen pack are filtered,
(6) will after fresh jasmine water extraction, add in the wine liquid having filtered;
(7) bottling of wine liquid is statically placed in to shady and cool place sealed storage, deposits after 30-60 days just drinkable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410565653.4A CN105586197A (en) | 2014-10-22 | 2014-10-22 | Jasmine-flavored wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410565653.4A CN105586197A (en) | 2014-10-22 | 2014-10-22 | Jasmine-flavored wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105586197A true CN105586197A (en) | 2016-05-18 |
Family
ID=55926105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410565653.4A Pending CN105586197A (en) | 2014-10-22 | 2014-10-22 | Jasmine-flavored wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105586197A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841401A (en) * | 2017-12-28 | 2018-03-27 | 陈值英 | Jasmine fragrance grape white wine |
| CN107868747A (en) * | 2017-12-28 | 2018-04-03 | 张国辉 | Jasmine preserved fragrant grape taste white wine |
-
2014
- 2014-10-22 CN CN201410565653.4A patent/CN105586197A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841401A (en) * | 2017-12-28 | 2018-03-27 | 陈值英 | Jasmine fragrance grape white wine |
| CN107868747A (en) * | 2017-12-28 | 2018-04-03 | 张国辉 | Jasmine preserved fragrant grape taste white wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232390B (en) | Brewing method for grape wine | |
| CN101760378B (en) | Method for producing compound rum from sugarcane juice and sugarcane molasses | |
| CN101586067A (en) | Plum wine brewage technology | |
| CN102604789A (en) | Production technology of fructus phyllanthi wine | |
| CN103881861A (en) | Fruit wine preparation method | |
| CN101485483B (en) | Yeast beverage and method for preparing same | |
| CN105400631A (en) | Processing method of wild grape wine | |
| CN104388238A (en) | Production method of papaya fruit wine | |
| CN104946449A (en) | Brewage method of white spirit | |
| CN103224866A (en) | Potato distillate spirit brewing method | |
| CN103923784A (en) | Method for preparing wine | |
| CN116004347A (en) | Application of an abnormal Wickham's yeast in blueberry fermented fruit wine | |
| CN102174348B (en) | A kind of brewing method of wolfberry raisin red wine | |
| CN102002456B (en) | Chinese gooseberry fruit wine and brewing method thereof | |
| CN104178407B (en) | The preparation method of blueberry zero degree fruit wine | |
| CN105586197A (en) | Jasmine-flavored wine | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN101012427A (en) | Method of brewing sweet potato yellow rice wine | |
| CN104745372A (en) | Processing method for pear wine | |
| CN102433234A (en) | Preparation method of health-care wine | |
| CN104232395B (en) | The preparation method of wine fermentation Other-of | |
| CN107488555A (en) | A kind of method for producing applejack without using antioxidant and antiseptic | |
| CN106398940A (en) | Wine and production method thereof | |
| CN105524759A (en) | Pomegranate-flavored healthcare wine | |
| KR20110044348A (en) | Wine production method using jujube |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160518 |
|
| WD01 | Invention patent application deemed withdrawn after publication |