CN106978296A - Grape wine and preparation method thereof - Google Patents
Grape wine and preparation method thereof Download PDFInfo
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- CN106978296A CN106978296A CN201710246705.5A CN201710246705A CN106978296A CN 106978296 A CN106978296 A CN 106978296A CN 201710246705 A CN201710246705 A CN 201710246705A CN 106978296 A CN106978296 A CN 106978296A
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 144
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 144
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 144
- 235000014101 wine Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 240000006365 Vitis vinifera Species 0.000 title abstract 6
- 238000000855 fermentation Methods 0.000 claims abstract description 67
- 230000004151 fermentation Effects 0.000 claims abstract description 67
- 241000220317 Rosa Species 0.000 claims abstract description 47
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 46
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 46
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 46
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 46
- 235000008397 ginger Nutrition 0.000 claims abstract description 46
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 45
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 45
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 45
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 45
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 45
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000002245 particle Substances 0.000 claims abstract description 43
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 38
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 38
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 36
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 31
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 30
- 239000012530 fluid Substances 0.000 claims abstract description 28
- 239000002002 slurry Substances 0.000 claims abstract description 28
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000021028 berry Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 241000219095 Vitis Species 0.000 claims description 138
- 235000019674 grape juice Nutrition 0.000 claims description 52
- 235000005979 Citrus limon Nutrition 0.000 claims description 35
- 244000131522 Citrus pyriformis Species 0.000 claims description 35
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 32
- 244000241838 Lycium barbarum Species 0.000 claims description 32
- 208000032544 Cicatrix Diseases 0.000 claims description 26
- 231100000241 scar Toxicity 0.000 claims description 26
- 230000037387 scars Effects 0.000 claims description 26
- 230000008014 freezing Effects 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 13
- 235000012907 honey Nutrition 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims 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 description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 229920000392 Zymosan Polymers 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 4
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 3
- 241001310146 Ilex cornuta Species 0.000 claims description 3
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 240000006891 Artemisia vulgaris Species 0.000 description 39
- 241000234314 Zingiber Species 0.000 description 39
- 241000207961 Sesamum Species 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000010894 Artemisia argyi Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- HNBFUFIYQWYCDM-UHFFFAOYSA-N oxygen(2-) sulfane titanium(4+) Chemical compound [O--].[O--].S.[Ti+4] HNBFUFIYQWYCDM-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/282—Artemisia, e.g. wormwood or sagebrush
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/62—Nymphaeaceae (Water-lily family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation of wine, including：Step 1: providing：Grape, lycium ruthenicum, lotus leaf, rose, ganoderma lucidum, yeast, carbohydrate, ginger and argy wormwood；Step 2: getting grape berry, crush as grape slurry；Step 3: ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as the particle below the mesh of particle diameter 200 respectively；Step 4: first by grape slurry in being handled at 4~10 DEG C of temperature, it is well mixed afterwards with yeast, carbohydrate, send into fermentation tank, it is passed through final concentration of 60~80mg/L sulfur dioxide, carry out fermentation 2~3 days for the first time, then ganoderma lucidum, lotus leaf, ginger and argy wormwood are sequentially added thereto, carry out second of fermentation 1~2 day, rose is subsequently added thereto, carry out third time fermentation 1 day, lycium ruthenicum is added in the most backward zymotic fluid by third time fermentation, in standing 5~7 hours at 5~10 DEG C of temperature；Step 5: zymotic fluid is separated, liquid is collected, after sterilizing, grape wine is obtained.
Description
Technical field
The invention belongs to drink food technical field, it is related to a kind of grape wine and preparation method thereof.
Background technology
Grape wine can only be broken or unbroken fresh grape fruit or grape juice through completely or partially alcoholic fermentation
The beverage that Alcohol degree is not less than 8.5% is obtained afterwards.The various types of grape wine, cultivation, wine production processes because of grape
The difference of condition, product style is different.Generally press color classification dividend grape wine and pink wine, white wine three
Kind, the former is that red grape belt leather dipping fermentation is formed；The latter is that grape juice fermentation is formed；By state classification be divided into static wine and
Fizz.With the development and the improvement of people's living standards of social economy, grape wine gradually enters into the life of average family, but
Be general grape wine best in quality price it is higher, ordinary consumer is difficult to bear, and how to provide a kind of best in quality, battalion
Costly grape wine is supported, is current domestic grape wine manufacturer common problem.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
The present invention has designed and developed a kind of preparation of wine.
Therefore, the technical scheme that the present invention is provided is：
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose
It is rare spend 5~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 1-3 parts of 3-5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: grape juice is separated the grape slurry in handling 4~10h at -10~-4 DEG C with scars first,
Obtained grape juice is continued in -8~-6 DEG C afterwards to freeze 2~4 days, then again separated grape juice with scars, by two
The grape juice obtained after secondary freezing is well mixed with the yeast, carbohydrate, in feeding fermentation tank, it is passed through final concentration of 60~
80mg/L sulfur dioxide, at 25~30 DEG C of temperature, carrying out fermentation 2~3 days for the first time, then sequentially adds spirit thereto
Sesame, lotus leaf, the particle of ginger and argy wormwood, are continued at 25~30 DEG C of temperature, second of fermentation 1~2 day are carried out, subsequently to it
Middle addition rose, continues at 25~30 DEG C of temperature, carries out third time fermentation 1 day, is most fermented backward by the third time
Zymotic fluid in add lycium ruthenicum, in standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Preferably, in described preparation of wine, in the step one, the group of following parts by weight is also provided
Point：1~5 part of honey, 3~5 portions of matrimony vines and 3~5 parts of lemon tablets；
In the step 3, the matrimony vine and lemon tablet are also crushed as the particle below the mesh of particle diameter 200；
In the step 4, after the first time ferments, the particle of matrimony vine and lemon tablet is sequentially added.
Preferably, in described preparation of wine, the grape is muscat grape.
Preferably, in described preparation of wine, in the step one, 85 parts of grape, 7 parts of lycium ruthenicum, lotus
4 parts of leaf, 7 parts of rose, 3 parts of ganoderma lucidum, 4 parts of yeast, 7 parts of white granulated sugar, 4 parts of ginger, 2 parts of argy wormwood, 3 parts of honey, 4 parts of matrimony vine and lemon
4 parts of lemon piece.
Preferably, in described preparation of wine, in the step 4, fermentation temperature is 28 DEG C.
Preferably, in described preparation of wine, in the step one, the carbohydrate includes sucrose, white sand
Sugar and zymosan in any one or a few.
A kind of grape wine, the grape wine is prepared as the method described in as above any one..
The present invention at least includes following beneficial effect：
The grape wine of the present invention is in preparation process, and rising to dissipate added with delicate fragrance, there is clear away heart-fire relieving summer-heat, dissipate stasis of blood hemostasis, the wind that disappears to dispel
The lotus leaf of wet effect, is used as medicine and controls liver, peratodynia, fullness and oppression of chest and abdomen rose, and the black Chinese holly with anti-oxidant, anti-ageing effect of waiting for a long time
Qi, while being additionally added ganoderma lucidum, ginger and argy wormwood, while grape wine mouthfeel is improved, makes it more nutritious,.
Grape is freezed before fermentation, enables to the beneficiating ingredient in grape to discharge by the present invention twice first,
And pass through three fermentations, and in fermentation, sequentially added and fermented according to material character so that the material of fermentation more alcohol
Perfume (or spice), taste more concentration.
The method of the present invention reduces the cost of grape wine, and with healthcare function, drinks for a long time, can strengthen human body and exempt from
Epidemic disease power.
The grape wine reduction production cost more than 50% of the present invention, holding drinks 200mL daily, after 3 months, body immune
Power is significantly improved.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
The present invention provides a kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose
It is rare spend 5~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 1-3 parts of 3-5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: first by the grape slurry in handling 4~10h at temperature -10~-4 DEG C, by grape juice and scars point
From, obtained grape juice is continued in -8~-6 DEG C to freeze 2~4 days afterwards, then again separated grape juice with scars, will
Obtained grape juice is well mixed with the yeast, carbohydrate after freezing twice, is sent into fermentation tank, it is passed through final concentration of 60~
80mg/L sulfur dioxide, at 25~30 DEG C of temperature, carrying out fermentation 2~3 days for the first time, then sequentially adds spirit thereto
Sesame, lotus leaf, the particle of ginger and argy wormwood, are continued at 25~30 DEG C of temperature, second of fermentation 1~2 day are carried out, subsequently to it
Middle addition rose, continues at 25~30 DEG C of temperature, carries out third time fermentation 1 day, is most fermented backward by the third time
Zymotic fluid in add lycium ruthenicum, in standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step one
In, the component of following parts by weight is also provided：1~5 part of honey, 3~5 portions of matrimony vines and 3~5 parts of lemon tablets；
In the step 3, the matrimony vine and lemon tablet are also crushed as the particle below the mesh of particle diameter 200；
In the step 4, after the first time ferments, the particle of matrimony vine and lemon tablet is sequentially added.
In one of embodiment of the present invention, preferably, in the preparation of wine, the grape is rose
Rare preserved fragrant grape.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step one
In, 85 parts of grape, 7 parts of lycium ruthenicum, 4 parts of lotus leaf, 7 parts of rose, 3 parts of ganoderma lucidum, 4 parts of yeast, 7 parts of white granulated sugar, 4 parts of ginger, Chinese mugwort
4 parts of 2 parts of wormwood artemisia, 3 parts of honey, 4 parts of matrimony vine and lemon tablet.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step 4
In, fermentation temperature is 28 DEG C.
In one of embodiment of the present invention, preferably, in the preparation of wine, the step one
In, the carbohydrate includes any one or a few in sucrose, white granulated sugar and zymosan.
The present invention also provides a kind of grape wine, and the grape wine is prepared as the method described in as above any one.
Embodiment 1
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80 parts of grape, 5 parts of lycium ruthenicum, 3 parts of lotus leaf, 5 parts of rose, spirit
1 part of 2 parts of sesame, 3 parts of yeast, 5 parts of carbohydrate, 3 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: the grape slurry is separated grape juice with scars, afterwards in handling 4h at -10 DEG C of temperature first
Obtained grape juice is continued in -8 DEG C to freeze 2 days, then grape juice is separated with scars again, obtained after freezing twice
Grape juice mixing be well mixed with the yeast, carbohydrate, send into fermentation tank in, be passed through final concentration of 60mg/L titanium dioxide
Sulphur, at 25 DEG C of temperature, carrying out fermentation 2 days for the first time, then sequentially adds of ganoderma lucidum, lotus leaf, ginger and argy wormwood thereto
Grain, is continued at 25 DEG C of temperature, carries out second of fermentation 1 day, rose is subsequently added thereto, 25 DEG C of temperature is continued at
Under, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, at 5 DEG C of temperature
Stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 2
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 10 parts of lycium ruthenicum, 5 parts of lotus leaf, 10 parts of rose,
3 parts of 5 parts of ganoderma lucidum, 5 parts of yeast, 10 parts of carbohydrate, 5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: the grape slurry is separated grape juice with scars, afterwards in handling 10h at -4 DEG C of temperature first
Obtained grape juice is continued in -6 DEG C to freeze 4 days, then grape juice is separated with scars again, obtained after freezing twice
Grape juice be well mixed with the yeast, carbohydrate, feeding fermentation tank in, be passed through final concentration of 80mg/L sulfur dioxide, in
At 30 DEG C of temperature, fermentation 3 days for the first time are carried out, the particle of ganoderma lucidum, lotus leaf, ginger and argy wormwood is then sequentially added thereto, after
Continue at 30 DEG C of temperature, carrying out second of fermentation 2 days, rose is subsequently added thereto, is continued at 30 DEG C of temperature, carry out
Lycium ruthenicum is added in third time fermentation 1 day, the zymotic fluid most fermented backward by the third time, in standing 7 at 10 DEG C of temperature
Hour；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 3
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：82 parts of grape, 6 parts of lycium ruthenicum, 4 parts of lotus leaf, 6 parts of rose, spirit
3 parts of sesame, 4 parts of yeast, 6 parts of carbohydrate, 2 parts, 2 parts honey of 4 parts of ginger and argy wormwood, 4 portions of matrimony vines and 4 parts of lemon tablets；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 5h at -18 DEG C with scars first, incite somebody to action afterwards
The grape juice arrived continues to freeze 3 days in -7 DEG C, then again separates grape juice with scars, the Portugal obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, final concentration of 62mg/L sulfur dioxide is passed through, in temperature
At 28 DEG C, fermentation 3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, is continued at 28 DEG C of temperature, carries out second of fermentation 1 day, rose is subsequently added thereto, 28 DEG C of temperature is continued at
Under, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, at 6 DEG C of temperature
Stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 4
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：83 parts of muscat grape, 7 parts of lycium ruthenicum, 3 parts of lotus leaf, rose
1 part of 5 parts, 2 parts of ganoderma lucidum, 3 parts of yeast, 5 parts of carbohydrate, 3 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as below the mesh of particle diameter 200 respectively
Grain；
Step 4: grape juice to be separated the grape slurry in handling 5h at -7 DEG C with scars first, it will obtain afterwards
Grape juice continue to freeze 3 days in -7 DEG C, then grape juice is separated with scars again, will obtained grape after freezing twice
Juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, final concentration of 70mg/L sulfur dioxide is passed through, in temperature 27
At DEG C, fermentation 2~3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger and argy wormwood are then sequentially added thereto, temperature 27 is continued at
At DEG C, second of fermentation 1~2 day is carried out, rose is subsequently added thereto, is continued at 27 DEG C of temperature, third time is carried out
Lycium ruthenicum is added in fermentation 1 day, the zymotic fluid most fermented backward by the third time, in standing 5 hours at 8 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 5
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose
It is rare spend 5~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 3-5 parts of ginger and argy wormwood 1-3 parts, 1~5 part honey, 3
~5 portions of matrimony vines and 3~5 parts of lemon tablets；The carbohydrate includes any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 6h at -6 DEG C with scars first, it will obtain afterwards
Grape juice continue to freeze 2 days in -8 DEG C, then grape juice is separated with scars again, will obtained grape after freezing twice
Juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 60~80mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2~3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon are then sequentially added thereto
The particle of lemon piece, is continued at 28 DEG C of temperature, carries out second of fermentation 1~2 day, rose is subsequently added thereto, continue
In at 28 DEG C of temperature, carrying out third time fermentation 1 day, most pass through backward in the zymotic fluid that the third time is fermented and add lycium ruthenicum,
In standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 6
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：83 parts of grape, 8 parts of lycium ruthenicum, 5 parts of lotus leaf, 8 parts of rose, spirit
4 parts of sesame, 4 parts of yeast, 9 parts of carbohydrate, 3 parts, 5 parts honey of 3 parts of ginger and argy wormwood, 5 portions of matrimony vines and 3 parts of lemon tablets；
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 7h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 2 days in -6 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 70mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 1 day, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in 5 DEG C of temperature
It is lower to stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 7
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 10 parts of lycium ruthenicum, 5 parts of lotus leaf, 10 parts of rose,
5 parts of ganoderma lucidum, 5 parts of yeast, 10 parts of carbohydrate, 3 parts, 5 parts honey of 5 parts of ginger and argy wormwood, 5 portions of matrimony vines and 5 parts of lemon tablets；The carbohydrate
Including any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 8h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 4 days in -8 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 600mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 1 day, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in 5 DEG C of temperature
It is lower to stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 8
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 10 parts of lycium ruthenicum, 5 parts of lotus leaf, 10 parts of rose,
5 parts of ganoderma lucidum, 5 parts of yeast, 10 parts of carbohydrate, 3 parts, 5 parts honey of 5 parts of ginger and argy wormwood, 5 portions of matrimony vines and 5 parts of lemon tablets；The carbohydrate
Including any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 8h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 2 days in -6 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 73mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 1 day, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in 5 DEG C of temperature
It is lower to stand 5 hours；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 9
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：88 parts of grape, 8 parts of lycium ruthenicum, 4 parts of lotus leaf, 8 parts of rose, spirit
4 parts of sesame, 4 parts of yeast, 8 parts of carbohydrate, 2 parts, 3 parts honey of 4 parts of ginger and argy wormwood, 4 portions of matrimony vines and 4 parts of lemon tablets；The carbohydrate bag
Include any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: the grape slurry is separated grape juice with scars, afterwards in handling 10h at -10 DEG C of temperature first
Obtained grape juice is continued in -8 DEG C to freeze 2 days, then grape juice is separated with scars again, obtained after freezing twice
Grape juice be well mixed with the yeast, carbohydrate, feeding fermentation tank in, be passed through final concentration of 75mg/L sulfur dioxide, in
At 28 DEG C of temperature, fermentation 3 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon are then sequentially added thereto
The particle of piece, is continued at 28 DEG C of temperature, carries out second of fermentation 1 day, rose is subsequently added thereto, temperature is continued at
At 28 DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in temperature 7
5 hours are stood at DEG C；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Embodiment 10
A kind of preparation of wine, including：
Step 1: providing the component of following parts by weight：90 parts of grape, 7 parts of lycium ruthenicum, 3 parts of lotus leaf, 6 parts of rose, spirit
3 parts of sesame, 5 parts of yeast, 7 parts of carbohydrate, 2 parts, 4 parts honey of 2 parts of ginger and argy wormwood, 4 portions of matrimony vines and 3~5 parts of lemon tablets；The carbohydrate
Including any one or a few in sucrose, white granulated sugar and zymosan.
Step 2: after the Grape Skin and grape pedicel of removal grape, grape berry is got, afterwards by the uva digested tankage
Broken is grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger, argy wormwood, matrimony vine and lemon tablet are crushed as particle diameter 200 respectively
Particle below mesh；
Step 4: grape juice to be separated the grape slurry in handling 6h at -8 DEG C of temperature with scars first, afterwards will
Obtained grape juice continues to freeze 3 days in -7 DEG C, then again separates grape juice with scars, is obtained after freezing twice
Grape juice is well mixed with the yeast, carbohydrate, in feeding fermentation tank, is passed through final concentration of 74mg/L sulfur dioxide, Yu Wen
At 28 DEG C of degree, fermentation 2 days for the first time are carried out, ganoderma lucidum, lotus leaf, ginger, argy wormwood, matrimony vine and lemon tablet are then sequentially added thereto
Particle, continue at 28 DEG C of temperature, carry out second fermentation 2 days, rose is subsequently added thereto, temperature 28 is continued at
At DEG C, carry out adding lycium ruthenicum in third time fermentation 1 day, the zymotic fluid most fermented by the third time backward, in temperature 10
6 hours are stood at DEG C；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (7)
1. a kind of preparation of wine, it is characterised in that including：
Step 1: providing the component of following parts by weight：80-90 parts of grape, 5~10 parts of lycium ruthenicum, 3-5 parts of lotus leaf, rose 5
1-3 parts of~10 parts, 2-5 parts of ganoderma lucidum, 3-5 parts of yeast, 5~10 parts of carbohydrate, 3-5 parts of ginger and argy wormwood；
Step 2: after the Grape Skin and grape pedicel of removal grape, getting grape berry, it is by grape berry crushing afterwards
Grape slurry；
Step 3: the ganoderma lucidum, lotus leaf, rose, ginger and argy wormwood are crushed as the particle below the mesh of particle diameter 200 respectively；
Step 4: grape juice is separated the grape slurry in handling 4~10h at temperature -10~-4 DEG C with scars first,
Obtained grape juice is continued in -8~-6 DEG C afterwards to freeze 2~4 days, then again separated grape juice with scars, by two
The grape juice obtained after secondary freezing is well mixed with the yeast, carbohydrate, in feeding fermentation tank, it is passed through final concentration of 60~
80mg/L sulfur dioxide, at 25~30 DEG C of temperature, carrying out fermentation 2~3 days for the first time, then sequentially adds spirit thereto
Sesame, lotus leaf, the particle of ginger and argy wormwood, are continued at 25~30 DEG C of temperature, second of fermentation 1~2 day are carried out, subsequently to it
Middle addition rose, continues at 25~30 DEG C of temperature, carries out third time fermentation 1 day, is most fermented backward by the third time
Zymotic fluid in add lycium ruthenicum, in standing 5~7 hours at 5~10 DEG C of temperature；
Step 5: the zymotic fluid after being handled in step 4 is separated, liquid is collected, after sterilizing, grape wine is obtained.
2. preparation of wine as claimed in claim 1, it is characterised in that in the step one, also provides following weight
Measure the component of number：1~5 part of honey, 3~5 portions of matrimony vines and 3~5 parts of lemon tablets；
In the step 3, the matrimony vine and lemon tablet are also crushed as the particle below the mesh of particle diameter 200；
In the step 4, after the first time ferments, the particle of matrimony vine and lemon tablet is sequentially added.
3. preparation of wine as claimed in claim 1, it is characterised in that the grape is muscat grape.
4. preparation of wine as claimed in claim 2, it is characterised in that in the step one, 85 parts of grape, black Chinese holly
7 parts of Qi, 4 parts of lotus leaf, 7 parts of rose, 3 parts of ganoderma lucidum, 4 parts of yeast, 7 parts of white granulated sugar, 4 parts of ginger, 2 parts of argy wormwood, 3 parts of honey, Chinese holly
4 parts of 4 parts of Qi and lemon tablet.
5. preparation of wine as claimed in claim 1, it is characterised in that in the step 4, fermentation temperature is 28
℃。
6. preparation of wine as claimed in claim 1, it is characterised in that in the step one, the carbohydrate includes
Any one or a few in sucrose, white granulated sugar and zymosan.
7. a kind of grape wine, it is characterised in that the grape wine is prepared as the method as described in any one of claim 1 to 6.
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| CN201710246705.5A CN106978296A (en) | 2017-04-16 | 2017-04-16 | Grape wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
| CN107964465A (en) * | 2017-12-31 | 2018-04-27 | 定远县佩璋生态园有限公司 | A kind of antifatigue wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533483A (en) * | 2012-02-17 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Wine and preparation method thereof |
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
-
2017
- 2017-04-16 CN CN201710246705.5A patent/CN106978296A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533483A (en) * | 2012-02-17 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Wine and preparation method thereof |
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 朱梅等编著: "《葡萄酒工艺学》", 31 December 1965, 轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978297A (en) * | 2017-04-16 | 2017-07-25 | 符艺 | Grape wine and preparation method thereof |
| CN107964465A (en) * | 2017-12-31 | 2018-04-27 | 定远县佩璋生态园有限公司 | A kind of antifatigue wine |
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Application publication date: 20170725 |