CN1219042C - White wine brewing method - Google Patents
White wine brewing method Download PDFInfo
- Publication number
- CN1219042C CN1219042C CN 03111905 CN03111905A CN1219042C CN 1219042 C CN1219042 C CN 1219042C CN 03111905 CN03111905 CN 03111905 CN 03111905 A CN03111905 A CN 03111905A CN 1219042 C CN1219042 C CN 1219042C
- Authority
- CN
- China
- Prior art keywords
- spirit
- grape
- distilled
- alcoholic strength
- distilled spirit
- 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.)
- Expired - Lifetime
Links
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000020097 white wine Nutrition 0.000 title description 2
- 241000219095 Vitis Species 0.000 claims abstract description 31
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 28
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 28
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 28
- 239000002893 slag Substances 0.000 claims abstract description 16
- 238000004821 distillation Methods 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 4
- 235000014101 wine Nutrition 0.000 claims description 17
- 230000001476 alcoholic effect Effects 0.000 claims description 13
- 235000020057 cognac Nutrition 0.000 claims description 4
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000013532 brandy Nutrition 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 239000001760 fusel oil Substances 0.000 abstract 1
- 235000019674 grape juice Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses a method for brewing a grape spirit. Grapes are crushed, remove stems, are squeezed, and then respectively carry out the following processes that grape juice is manufactured into a grape spirit through liquid fermentation, and a distilled spirit of the grape spirit of which the alcoholicity is from 30 to 38 % (v/v) can be obtained by being distilled by a french brandy kettle type distillation method; slag which is fermented is distilled by a Chinese traditional spirit distillation method after the slag carries out the solid fermentation, and the slag distilled spirit of which the alcoholicity is from 30 to 38 % (v/v) can be obtained; the distilled spirit which is obtained is respectively blent, and the spirit is packaged through spirit cellarage brewing and stability process. Grapes can replace grains as raw materials by comprehensively using the distilled process of China spirit by a french brandy kettle type distillation method; Compared with the prior art, grains can be saved, nutrient components containing in the grape spirit can be reserved, and the content of substances such as methanol, fusel oil, etc. which are harmful to a human body in an original grain spirit can be also reduced.
Description
(1) technical field: the present invention relates to drinks and brewage manufacturing process; Be specifically related to a kind of grape liquor brewing method.
(2) background technology: the liquor of drinking in prior art people's life, its production technique mainly is to do raw material by grain to brewage and process, exist not enough: the one, wasted a large amount of grain, be unfavorable for that national wine already develops the policy of being advocated that requires grain wine to change to fruit wine; The 2nd, the fermented distilled liquor nutrition of grain is not as good as the nutrition height of grape fermentation wine; The 3rd, contain higher harmful methyl alcohol, fusel wet goods material in the grain distilling liquor.
(3) summary of the invention: technical problem to be solved by this invention is to provide a kind of at above-mentioned deficiency to replace grain with grape and do raw material, and vinosity nutrition is high and reduce the grape liquor brewing method of harmful substances content.
The present invention solves the problems of the technologies described above the technical scheme that is proposed: this grape liquor brewing method is that new fresh grape is squeezed behind broken destemming, carries out following operation more respectively:
(1) Sucus Vitis viniferae obtains grape wine by liquid fermenting, obtains the grape wine distilled spirit that alcoholic strength is 30%～38% (v/v) through the distillation of cognac kettle formula distillation method again;
(2) by after the skin slag is carried out solid fermentation, the skin slag that will ferment again is through the distillation of Chinese traditional liquor distillating method, and obtaining alcoholic strength is the skin slag distilled spirit of 30%～38% (v/v);
Be that grape wine distilled spirit and the skin slag distilled spirit of 30%～38% (v/v) blent to the alcoholic strength of obtaining respectively, and after the ageing of vat wine cellar and stability are handled, encapsulate.
The present invention takes above-mentioned method of brewing, the comprehensive distil process of China white wine and the distillating method of cognac of adopting, replace grain with grape and do raw material, compare with prior art: both saved the employed a large amount of grains of brewing spirit, preserved the nutrition that contains in the grape wine again; The methyl alcohol, the harmful material of fusel wet goods that contain in the grain distilling liquor have also been reduced.
(4) description of drawings: Fig. 1 is the processing process figure that brewages of the present invention.
(5) embodiment: with reference to figure 1, this grape liquor brewing method, be that new fresh grape is squeezed behind broken destemming, carry out following operation more respectively: (1) Sucus Vitis viniferae is produced grape wine by liquid fermenting, obtains the grape wine distilled spirit that alcoholic strength is 34% (v/v) through the distillation of cognac kettle formula distillation method again; (2) by the skin slag being carried out obtain fermentation skin slag behind the solid fermentation,, obtain the skin slag distilled spirit of alcoholic strength 34% (v/v) again through the distillation of Chinese traditional liquor distillation method
Get above-mentioned alcoholic strength respectively and be 70 kilograms of the grape wine distilled spirit liquid of 34% (v/v) and skin slag distilled spirit liquid that alcoholic strength is 34% (v/v) and evenly be in harmonious proportion and blend for 30 kilograms, after the line stabilization processing of going forward side by side is handled in the ageing of the vat wine cellar of time more than 3 years, encapsulate again.
Claims (2)
1, a kind of grape liquor brewing method is characterized in that: it is that grape is squeezed behind broken destemming, carries out following operation more respectively:
(1) Sucus Vitis viniferae is produced grape wine by liquid fermenting, obtains the grape wine distilled spirit that alcoholic strength is 30%～38% (v/v) through the distillation of cognac kettle formula distillation method again;
(2) by after the skin slag is carried out solid fermentation, obtain fermentation skin slag again through the distillation of Chinese traditional liquor distillation method, obtaining alcoholic strength is the skin slag distilled spirit of 30%～38% (v/v);
Be that the grape wine distilled spirit of 30%～38% (v/v) and skin slag distilled spirit that alcoholic strength is 30%～38% (v/v) are blent to the alcoholic strength of obtaining respectively, after the ageing of vat wine cellar and stability are handled, encapsulate again.
2, grape liquor brewing method according to claim 1, it is characterized in that: described blending, be with alcoholic strength be 34% (v/v) the grape wine distilled spirit by weight percentage 70% and alcoholic strength be that the skin slag distilled spirit of 34% (v/v) 30% evenly is in harmonious proportion by weight percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03111905 CN1219042C (en) | 2003-02-25 | 2003-02-25 | White wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03111905 CN1219042C (en) | 2003-02-25 | 2003-02-25 | White wine brewing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1524943A CN1524943A (en) | 2004-09-01 |
| CN1219042C true CN1219042C (en) | 2005-09-14 |
Family
ID=34283552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03111905 Expired - Lifetime CN1219042C (en) | 2003-02-25 | 2003-02-25 | White wine brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1219042C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101962603B (en) * | 2009-07-24 | 2013-02-06 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102453646A (en) * | 2010-10-29 | 2012-05-16 | 江西江中食品有限责任公司 | Novel grape distilled spirit and brewing method thereof |
| CN103343077B (en) * | 2013-07-19 | 2014-09-10 | 中法合营王朝葡萄酿酒有限公司 | Brewing method of fruit wine |
| CN104152317B (en) * | 2014-06-24 | 2016-08-17 | 高耸 | Utilize the method that skin slag is made wine |
| CN105543026A (en) * | 2014-10-28 | 2016-05-04 | 贵州金奇谷酿酒文化实业有限公司 | Rice grape wine production method |
| CN104560483A (en) * | 2015-01-23 | 2015-04-29 | 西北农林科技大学 | Method for preparing Xiaomangsen grape brandy |
| CN105331478A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Anti-oxidation brandy |
| CN108410610A (en) * | 2018-02-07 | 2018-08-17 | 中科国思生物科技研究（广州）有限公司 | A kind of transparent grape wine and preparation method thereof |
| CN109022203A (en) * | 2018-08-21 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | Navel orange Spirit and its production technology |
| CN111218358A (en) * | 2020-02-21 | 2020-06-02 | 宁夏职业技术学院（宁夏广播电视大学） | Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur |
-
2003
- 2003-02-25 CN CN 03111905 patent/CN1219042C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1524943A (en) | 2004-09-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 265701 YANTAI WELLONG GRAPE WINE CO., LTD., NO.22, HUANCHENG NORTH ROAD, LONGKOU CITY, SHANDONG PROVINCE TO: 265701 NO.276, HUANCHENG NORTH ROAD, LONGKOU CITY, SHANDONG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20100613 Address after: 265701 No. 276 North Ring Road, Shandong, Longkou City Patentee after: WEILONG WINE Co.,Ltd. Address before: 265701, Yantai Weilong wine Limited by Share Ltd, 22 Ring Road North, Shandong, Longkou City Patentee before: Yantai Weilong Grape Wine Co.,Ltd. |
|
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050914 |