CN105779182A - Grape wine and preparation method thereof - Google Patents
Grape wine and preparation method thereof Download PDFInfo
- Publication number
- CN105779182A CN105779182A CN201610340958.4A CN201610340958A CN105779182A CN 105779182 A CN105779182 A CN 105779182A CN 201610340958 A CN201610340958 A CN 201610340958A CN 105779182 A CN105779182 A CN 105779182A
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- wine
- fructus
- weight
- lupuli
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- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 title abstract 4
- 235000012333 Vitis X labruscana Nutrition 0.000 title abstract 4
- 235000014787 Vitis vinifera Nutrition 0.000 title abstract 4
- 240000006365 Vitis vinifera Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000219095 Vitis Species 0.000 claims abstract description 23
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims description 28
- 235000009392 Vitis Nutrition 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 240000000038 Ziziphus mauritiana Species 0.000 claims description 6
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 6
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015122 lemonade Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 244000025221 Humulus lupulus Species 0.000 abstract 1
- 235000008694 Humulus lupulus Nutrition 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 230000002929 anti-fatigue Effects 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses grape wine which is prepared from the following raw materials in parts by weight: 130-150 parts of grapes, 5-10 parts of tea leaves, 5-10 parts of lemons, 15-35 parts of humulus lupulus, 40-60 parts of maltose, 5-10 parts of dates and 200-250 parts of water. The invention further discloses a preparation method of the grape wine. The grape wine disclosed by the invention is thick in flavor, has multiple nutrition values, can improve the anti-fatigue property, the human body immunity and the disease resistance, has a certain healthcare function, and is simple and feasible in preparation method and low in cost and short in production period.
Description
Technical field
Invention relates to drink food technical field, particularly to a kind of wine and preparation method thereof.
Background technology
Along with the raising of socioeconomic development and people's living standard, wine is a kind of delicious beverage, but existing nutritive value vinous is relatively low, and mouthfeel is not good enough.
Summary of the invention
Present invention aim to overcome that above-mentioned the deficiencies in the prior art, it is provided that a kind of wine and preparation method thereof.
The technical scheme is that a kind of wine, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 130～150 parts, Folium Camelliae sinensis 5～10 parts, 5～10 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 15～35 parts, maltose 40～60 parts, 5～10 parts of Fructus Jujubae, 200～250 parts of water.
Preferably, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 130 parts, Folium Camelliae sinensis 5 parts, 5 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 15 parts, maltose 40 parts, 5 parts of Fructus Jujubae, 200 parts of water.
Preferably, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 140 parts, Folium Camelliae sinensis 8 parts, 8 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 25 parts, maltose 45 parts, 8 parts of Fructus Jujubae, 220 parts of water.
Preferably, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 150 parts, Folium Camelliae sinensis 10 parts, 10 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 30 parts, maltose 50 parts, 10 parts of Fructus Jujubae, 250 parts of water.
Present invention also offers and prepare above-mentioned method vinous, comprise the steps:
Step one, weigh after the Fructus Vitis viniferae of described parts by weight removes handle, enter in container, add water 5 parts, sealing and fermenting 3～5 days, obtain Sucus Vitis viniferae；
Step 2, weigh the Fructus Citri Limoniae of described parts by weight, Folium Camelliae sinensis and in the ratio of 1: 10 add water brewed prepared lemonade and Aqua Folium Camelliae sinensis standby, weigh the Fructus Jujubae of described parts by weight and add water in the ratio of 1: 10 that to prepare Chinese-date tea standby in boiling；
Step 3, weigh described parts by weight water, Flos lupuli (Flos Humuli Lupuli) and maltose, take in step one prepare Sucus Vitis viniferae and step 2 in prepare lemonade, Aqua Folium Camelliae sinensis, Chinese-date tea liquid, above-mentioned raw materials mixing is put into fermentation tank ferment, fermentation temperature 15 °～30 °, ferment 3～5 days；
Step 4, the wine liquid isolated by filtration that will prepare in step 3, then the wine liquid clear juice being filtrated to get is put into fermentation tank ferment again, fermentation temperature 15 °～30 °, ferments 5～8 days；
Step 5, by after gained wine liquid clarifying treatment in step 4, aseptic filtration, subpackage.
The invention has the beneficial effects as follows: the invention provides a kind of with rich flavor, wine of having multiple nutrients to be worth, resisting fatigue, strengthen body immunity and resistance against diseases, having certain health care, and manufacture method is simple, cost is low and with short production cycle.
Detailed description of the invention
By the examples below, technical scheme is described in further detail.
Embodiment one,
A kind of wine, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 130 parts, Folium Camelliae sinensis 5 parts, 5 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 15 parts, maltose 40 parts, 5 parts of Fructus Jujubae, 200 parts of water.
Prepare above-mentioned method vinous, comprise the steps:
Step one, weigh after the Fructus Vitis viniferae of described parts by weight removes handle, enter in container, add water 5 parts, sealing and fermenting 3～5 days, obtain Sucus Vitis viniferae；
Step 2, weigh the Fructus Citri Limoniae of described parts by weight, Folium Camelliae sinensis and in the ratio of 1: 10 add water brewed prepared lemonade and Aqua Folium Camelliae sinensis standby, weigh the Fructus Jujubae of described parts by weight and add water in the ratio of 1: 10 that to prepare Chinese-date tea standby in boiling；
Step 3, weigh described parts by weight water, Flos lupuli (Flos Humuli Lupuli) and maltose, take in step one prepare Sucus Vitis viniferae and step 2 in prepare lemonade, Aqua Folium Camelliae sinensis, Chinese-date tea liquid, above-mentioned raw materials mixing is put into fermentation tank ferment, fermentation temperature 15 °～30 °, ferment 3～5 days；
Step 4, the wine liquid isolated by filtration that will prepare in step 3, then the wine liquid clear juice being filtrated to get is put into fermentation tank ferment again, fermentation temperature 15 °～30 °, ferments 5～8 days；
Step 5, by after gained wine liquid clarifying treatment in step 4, aseptic filtration, subpackage.
Embodiment two,
A kind of wine, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 140 parts, Folium Camelliae sinensis 8 parts, 8 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 25 parts, maltose 45 parts, 8 parts of Fructus Jujubae, 220 parts of water.
Preparation method is identical with embodiment one.
Embodiment three,
A kind of wine, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 150 parts, Folium Camelliae sinensis 10 parts, 10 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 30 parts, maltose 50 parts, 10 parts of Fructus Jujubae, 250 parts of water.
Preparation method is identical with embodiment one.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (5)
1. a wine, it is characterized in that, this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 130～150 parts, Folium Camelliae sinensis 5～10 parts, 5～10 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 15～35 parts, maltose 40～60 parts, 5～10 parts of Fructus Jujubae, 200～250 parts of water.
2. a kind of wine according to claim 1, it is characterised in that this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 130 parts, Folium Camelliae sinensis 5 parts, 5 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 15 parts, maltose 40 parts, 5 parts of Fructus Jujubae, 200 parts of water.
3. a kind of wine according to claim 1, it is characterised in that this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 140 parts, Folium Camelliae sinensis 8 parts, 8 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 25 parts, maltose 45 parts, 8 parts of Fructus Jujubae, 220 parts of water.
4. a kind of wine according to claim 1, it is characterised in that this wine is prepared by the raw material including following parts by weight: Fructus Vitis viniferae 150 parts, Folium Camelliae sinensis 10 parts, 10 parts of Fructus Citri Limoniae, Flos lupuli (Flos Humuli Lupuli) 30 parts, maltose 50 parts, 10 parts of Fructus Jujubae, 250 parts of water.
5. prepare method vinous as claimed in claim 1, it is characterised in that comprise the steps:
Step one, weigh after the Fructus Vitis viniferae of described parts by weight removes handle, enter in container, add water 5 parts, sealing and fermenting 3～5 days, obtain Sucus Vitis viniferae；
Step 2, weigh the Fructus Citri Limoniae of described parts by weight, Folium Camelliae sinensis and in the ratio of 1: 10 add water brewed prepared lemonade and Aqua Folium Camelliae sinensis standby, weigh the Fructus Jujubae of described parts by weight and add water in the ratio of 1: 10 that to prepare Chinese-date tea standby in boiling；
Step 3, weigh described parts by weight water, Flos lupuli (Flos Humuli Lupuli) and maltose, take in step one prepare Sucus Vitis viniferae and step 2 in prepare lemonade, Aqua Folium Camelliae sinensis, Chinese-date tea liquid, above-mentioned raw materials mixing is put into fermentation tank ferment, fermentation temperature 15 °～30 °, ferment 3～5 days；
Step 4, the wine liquid isolated by filtration that will prepare in step 3, then the wine liquid clear juice being filtrated to get is put into fermentation tank ferment again, fermentation temperature 15 °～30 °, ferments 5～8 days；
Step 5, by after gained wine liquid clarifying treatment in step 4, aseptic filtration, subpackage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610340958.4A CN105779182A (en) | 2016-05-23 | 2016-05-23 | Grape wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610340958.4A CN105779182A (en) | 2016-05-23 | 2016-05-23 | Grape wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105779182A true CN105779182A (en) | 2016-07-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610340958.4A Pending CN105779182A (en) | 2016-05-23 | 2016-05-23 | Grape wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105779182A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107987997A (en) * | 2017-12-26 | 2018-05-04 | 成都鼎信致远科技有限公司 | A kind of tea polyphenols grape wine and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| US20120328733A1 (en) * | 2011-06-27 | 2012-12-27 | Mike Thom | Process and Kit for Accelerated Production of Wine or Beer |
| CN103725468A (en) * | 2013-12-25 | 2014-04-16 | 黎志春 | Beautifying red wine and preparation method thereof |
| CN104178388A (en) * | 2014-08-27 | 2014-12-03 | 常熟市虞山绿茶有限公司 | Green tea wine |
| CN104388229A (en) * | 2014-12-02 | 2015-03-04 | 中法合营王朝葡萄酿酒有限公司 | Tonic grape wine and preparation method thereof |
| CN105018270A (en) * | 2015-08-17 | 2015-11-04 | 段丽丽 | Grape wine brewing method and brewed grape wine |
-
2016
- 2016-05-23 CN CN201610340958.4A patent/CN105779182A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| US20120328733A1 (en) * | 2011-06-27 | 2012-12-27 | Mike Thom | Process and Kit for Accelerated Production of Wine or Beer |
| CN103725468A (en) * | 2013-12-25 | 2014-04-16 | 黎志春 | Beautifying red wine and preparation method thereof |
| CN104178388A (en) * | 2014-08-27 | 2014-12-03 | 常熟市虞山绿茶有限公司 | Green tea wine |
| CN104388229A (en) * | 2014-12-02 | 2015-03-04 | 中法合营王朝葡萄酿酒有限公司 | Tonic grape wine and preparation method thereof |
| CN105018270A (en) * | 2015-08-17 | 2015-11-04 | 段丽丽 | Grape wine brewing method and brewed grape wine |
Non-Patent Citations (1)
| Title |
|---|
| 孙尤海等: "干白葡萄啤酒的研究", 《酿酒》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107987997A (en) * | 2017-12-26 | 2018-05-04 | 成都鼎信致远科技有限公司 | A kind of tea polyphenols grape wine and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |
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| RJ01 | Rejection of invention patent application after publication |