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Preparation method of appetizing wine

A technology of wine and wine liquid, applied in the field of fruit wine brewing, can solve the problems of rare appetizing wines, and achieve the effect of advanced and reasonable process ratio method, unique style, easy to master and operate

Inactive Publication Date: 2019-02-22
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But currently on the market, there are few aperitif wines that combine wine with traditional Chinese medicine and spices.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation of dry red grape wine

[0027] 1) Grape pulp, first crush the fresh grapes and remove the stems, then take the grape pulp and put it into the fermentation tank;

[0028] 2) Alcoholic fermentation, then add 50-60mg / L sulfur dioxide and 150-180g / T active dry yeast to the grape pulp, and carry out alcoholic fermentation at a temperature of 25-28 ℃ for 5-7 days, when the residual sugar is low When the fermentation is over at 4.0g / L, the skins are separated and squeezed, and sealed for storage;

[0029] 3) Malic acid-lactic acid fermentation, pour the grape fermented wine stored in step 2), take the supernatant, adjust the pH to 3.0-3.4, insert active dry lactic acid bacteria, and carry out at a temperature of 18-20 °C Malic acid - lactic acid fermentation for 10-20 days; when the malic acid disappears, add 60-80 mg / L sulfur dioxide immediately, and filter to obtain dry red grape wine;

[0030] 4) Storage in oak barrels, put the grape wine into French or Ame...

Embodiment 2

[0080] 1) The raw materials of traditional Chinese medicines and spices used are as follows: wormwood, anise, calamus, Atractylodes macrocephala, cloves, cumin, cardamom, cinnamon, etc., by weight percentage, the components of traditional Chinese medicines and spices are as follows:

[0081] Absinthe: 0.4%

[0082] Anise: 0.4%

[0083] Calamus: 0.3%

[0084] Atractylodes: 0.2%

[0085] Clove: 0.2%

[0086] Cumin: 0.1%

[0087] Cardamom: 0.1%

[0088] Cinnamon: 0.06%

[0089] FOS: 11%

[0090] 2) Preparation of traditional Chinese medicine and spice leaching liquor:

[0091] A. Weigh the traditional Chinese medicine and spices of each weight fraction in 1), and add them to the leaching tank respectively;

[0092] B. Add the extraction wine base made of dry red or dry white grape wine and grape distilled wine into the extraction tank, stir evenly, the ratio of traditional Chinese medicine and spices to the extraction wine base is 1:10, during the extraction process, each...

Embodiment 3

[0096] 1) The raw materials of traditional Chinese medicines and spices used are as follows: wormwood, anise, calamus, Atractylodes macrocephala, cloves, cumin, cardamom, cinnamon, etc., by weight percentage, the components of traditional Chinese medicines and spices are as follows:

[0097] Absinthe: 0.5 %

[0098] Anise: 0.4%

[0099] Calamus: 0.3%

[0100] Atractylodes: 0.15%

[0101] Clove: 0.18%

[0102] Cumin: 0.15%

[0103] Cardamom: 0.15%

[0104] Cinnamon: 0.08%

[0105] FOS: 12%

[0106] 2) Preparation of traditional Chinese medicine and spice extract:

[0107] A. Weigh the traditional Chinese medicine and spices of each weight fraction in step 1), and add them to the leaching tank respectively;

[0108] B. Add the extraction wine base made of dry red or dry white grape wine and grape distilled wine into the extraction tank, stir evenly, the ratio of traditional Chinese medicine and spices to the extraction wine base is 1:10, during the extraction process, ea...

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Abstract

The invention discloses a preparation method of an appetizing wine. The preparation method mainly comprises the steps: mixing 80-90% of dry red wine or dry white wine with 10-20% of traditional Chinese medicine and a spice extracting liquid, and then, adding fructooligosaccharide accounting for 10-12% of the total mass of the wine liquid. The appetizing wine prepared by adding the traditional Chinese medicine and spice extracting liquid with a certain proportion into the dry red wine or the dry white wine serving as a raw material, regulating components and carrying out ageing, low-temperaturefreezing and filtering, has peculiar plant medicine aroma, is unique in style and is a fine wine which is good in color, smell and taste and has the effects on preventing arteriosclerosis, reducing blood fat, reducing blood sugar level, appetizing and invigorating the stomach; and meanwhile, the technical proportioning method disclosed by the invention is advanced and reasonable and easy to master and operate and has practical production significance.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing appetizer wine, and belongs to the technical field of fruit wine brewing. Background technique [0002] Appetizer wine, also known as vermouth, belongs to aromatized wine. It is an aromatized wine made by soaking aromatic plants or adding aromatic plant extracts (or distillates) with wine as the wine base. Drinking a cup before meals can cause the secretion of saliva and gastric juice and increase appetite. The most famous vermouth in the world is Italian vermouth. [0003] Modern medical research shows that regular drinking of wine is beneficial to human health. It can lower cholesterol in the human body, prevent arteriosclerosis and cardiovascular diseases, and play a good health care function on the human cardiovascular and cerebrovascular. With the improvement of people's life and individual needs, in addition to serving wine as an ordinary meal, consu...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 于清琴
Owner SHANDONG ACAD OF GRAPE
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