Chinese magnoliavine fruit grape wine and preparation method thereof
A technology of schisandra and wine, which is applied in the field of wine preparation, can solve the problems of not meeting the quality requirements of high-end consumers, poor control of acidity, sweetness, alcohol content, and bad taste of schisandra wine, so as to facilitate process control and flavor Complex, full-bodied effect
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[0030] The invention provides a kind of preparation method of schisandra wine, comprising the following steps:
[0031] (1) Grapes are sorted, crushed, fermented, filtered and aged to obtain wine;
[0032] (2) After sorting, crushing, fermenting and filtering Schisandra chinensis, Schisandra chinensis wine is obtained;
[0033] (3) mixing the wine in step (1) with the fermented schisandra wine in step (2) according to a mass ratio of 100 to 200:1;
[0034] (4) After the mixed solution in step (3) is frozen, filtered, warmed up and sterilized, Schisandra wine is obtained.
[0035] Wherein, the raw material grapes described in the present invention should be fresh and plump, without rot and deterioration, and comply with the regulations of GB 2762 and GB 2763. The grapes can be selected from white grapes or red grapes, and the white grape varieties can be Riesling, Baiyu, Guirenxiang, plum General, Chardonnay, Chenin Blanc, Semillon, Vidal or Pinot Grigio, etc. Red grape vari...
Embodiment 1 5
[0037] The preparation of embodiment 1 schisandra wine
[0038] (1) Preparation of wine:
[0039] Grape sorting: select fresh, no mildew, no inclusions, no disease, no phytotoxicity, no pollution grapes, the variety is Riesling;
[0040] Destemming and crushing: Put the grapes into the destemming crusher through the conveyor, each grape must be crushed, the strength should not be too large, the grape seeds and fruit stems cannot be crushed, the fruit stems should be removed, and the grape pulp (juice) during the crushing process Can not be in direct contact with iron, copper and other metals;
[0041] Fruit pulp into the tank: input the sorted and crushed fruit pulp into a 30-ton fermentation tank through a pulp pump, and the input amount of pulp is 70% of the tank capacity; add 50 mg of grape pulp with a concentration of 5% per liter of grape pulp Sulfurous acid, add 20mg of pectinase per liter of grape pulp, mix well, the usage of pectinase is: put the required amount of p...
Embodiment 2 5
[0062] The preparation of embodiment 2 schisandra wine
[0063] (1) Preparation of wine:
[0064] Grape sorting: select fresh, no mildew, no inclusions, no disease, no phytotoxicity, no pollution grapes, the variety is Riesling;
[0065] Destemming and crushing: Put the grapes into the destemming crusher through the conveyor, each grape must be crushed, the strength should not be too large, the grape seeds and fruit stems cannot be crushed, the fruit stems should be removed, and the grape pulp (juice) during the crushing process Can not be in direct contact with iron, copper and other metals;
[0066] Fruit pulp into the tank: input the sorted and crushed fruit pulp into a 50-ton fermentation tank through a pulp pump, and the input amount of the pulp is 75% of the tank capacity; add 60 mg of grape pulp with a concentration of 6% per liter of grape pulp Sulfurous acid, add 25mg of pectinase per liter of grape pulp, mix well, the usage of pectinase is: put the required amount ...
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