A kind of preparation method of honey mountain wine

Abstract

The invention relates to a preparation method of honey mountain wine, which comprises: taking mountain grapes, destemming and crushing, adding sulfurous acid, adding pectinase, adding honey for alcoholic fermentation, filtering, filling, storing and other steps, the mountain wine prepared by the invention The wine has a stable body structure, bright color, pleasant aroma, mellow taste, and stronger nutritional and health functions.

Description

technical field

[0001] The invention relates to a method for preparing honey mountain wine, which belongs to the field of mountain wine processing. Background technique

[0002] Mountain grape is a pure natural green health food, which is rich in protein, carbohydrates, minerals and multivitamins and other nutrients. It is sweet and sour, and is a delicious mountain treasure. Among them, resveratrol and flavonoids have the functions of preventing cardiovascular disease, anti-cancer and anti-aging, and the content is 2 to 3 times that of Cabernet Sauvignon wine. The most important thing is that the mountain grape does not use chemical fertilizers, which comes from nature and is truly green. food.

[0003] Gongzhubai and Shuangyou, as two varieties of the mountain grape series, have their own advantages in winemaking. Princessbai has high sweetness, aroma, low acidity, but poor color; Shuangyou has high sweetness, low acidity, and Good, but fragrance free. When these two va...

Examples

Embodiment 1

[0026] 1. Get wild grapes (8kg Princess White, 32kg Shuangyou) and clean them up, pick grape grains and crush them and then transfer them to the fermenter, and the amount of entering the tank is controlled at 60% of the total volume of the fermenter tank.

[0027] 2. Add sulfurous acid: in order to inhibit the growth of miscellaneous bacteria in the fermenter, when it is crushed into the tank, add the content ≥ 6% according to the amount of 2L / T mountain grape juice (based on SO 2 meter) of sulfurous acid 100mL.

[0028] 3. Add pectinase: Then add 1g of special pectinase for high-quality red wine (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and commercially available products), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectin Enzymatic breakdown.

[0029] 4. Alcoholic fermentation: After adding pectinase for 24 hours, add 5 kg of honey to the fermenter, and stir the honey and grape juice evenly. Then activate 10g of yeast powde...

Embodiment 2

[0033] 1. Get mountain grapes (Princess White 12kg, Shuangyou 28kg) and clean them up, pick grape grains and crush them and then transfer them to the fermenter.

[0034] 2. Add sulfurous acid: in order to inhibit the growth of miscellaneous bacteria in the fermenter, when it is crushed into the tank, add the content ≥ 6% according to the amount of 2L / T mountain grape juice (based on SO 2 meter) of sulfurous acid 100mL.

[0035] 3. Add pectinase: Then add 1g of special pectinase for high-quality red wine (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and commercially available products), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectin Enzymatic breakdown.

[0036] 4. Alcoholic fermentation: After adding pectinase for 24 hours, add 7.5 kg of honey to the fermenter, and stir the honey and grape juice evenly. Then activate 10g of yeast powder (purchased from Angel Yeast Co., Ltd. and commercially available products) in warm water at...

Embodiment 3

[0040] 1. Get mountain grapes (Princess White 16kg, Shuangyou 24kg) and clean them up, pick grape grains and crush them and then transfer them to the fermenter.

[0041] 2. Add sulfurous acid: in order to inhibit the growth of bacteria in the fermenter, when it is crushed into the tank, add the content ≥ 6% according to the amount of 2L / T grape juice (in the form of SO 2 meter) of sulfurous acid 100mL.

[0042] 3. Add pectinase: Then add 1g of special pectinase for high-quality red wine (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and commercially available products), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectinase decomposition.

[0043] 4. Alcoholic fermentation: After adding pectinase for 24 hours, add 10 kg of honey to the fermenter, and stir the honey and grape juice evenly. Then activate 10g of yeast powder (purchased from Angel Yeast Co., Ltd. and commercially available products) in warm water at 25-40°C, let it stan...

technical field

[0001] The invention relates to a method for preparing honey mountain wine, which belongs to the field of mountain wine processing. Background technique

[0002] Mountain grape is a pure natural green health food, which is rich in protein, carbohydrates, minerals and multivitamins and other nutrients. It is sweet and sour, and is a delicious mountain treasure. Among them, resveratrol and flavonoids have the functions of preventing cardiovascular disease, anti-cancer and anti-aging, and the content is 2 to 3 times that of Cabernet Sauvignon wine. The most important thing is that the mountain grape does not use chemical fertilizers, which comes from nature and is truly green. food.

[0003] Gongzhubai and Shuangyou, as two varieties of the mountain grape series, have their own advantages in winemaking. Princessbai has high sweetness, aroma, low acidity, but poor color; Shuangyou has high sweetness, low acidity, and Good, but fragrance free. When these two va...

Examples

Embodiment 1

[0026] 1. Get wild grapes (8kg Princess White, 32kg Shuangyou) and clean them up, pick grape grains and crush them and then transfer them to the fermenter, and the amount of entering the tank is controlled at 60% of the total volume of the fermenter tank.

[0027] 2. Add sulfurous acid: in order to inhibit the growth of miscellaneous bacteria in the fermenter, when it is crushed into the tank, add the content ≥ 6% according to the amount of 2L / T mountain grape juice (based on SO 2 meter) of sulfurous acid 100mL.

[0028] 3. Add pectinase: Then add 1g of special pectinase for high-quality red wine (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and commercially available products), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectin Enzymatic breakdown.

[0029] 4. Alcoholic fermentation: After adding pectinase for 24 hours, add 5 kg of honey to the fermenter, and stir the honey and grape juice evenly. Then activate 10g of yeast powde...

Embodiment 2

[0033] 1. Get mountain grapes (Princess White 12kg, Shuangyou 28kg) and clean them up, pick grape grains and crush them and then transfer them to the fermenter.

[0034] 2. Add sulfurous acid: in order to inhibit the growth of miscellaneous bacteria in the fermenter, when it is crushed into the tank, add the content ≥ 6% according to the amount of 2L / T mountain grape juice (based on SO 2 meter) of sulfurous acid 100mL.

[0035] 3. Add pectinase: Then add 1g of special pectinase for high-quality red wine (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and commercially available products), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectin Enzymatic breakdown.

[0036] 4. Alcoholic fermentation: After adding pectinase for 24 hours, add 7.5 kg of honey to the fermenter, and stir the honey and grape juice evenly. Then activate 10g of yeast powder (purchased from Angel Yeast Co., Ltd. and commercially available products) in warm water at...

Embodiment 3

[0040] 1. Get mountain grapes (Princess White 16kg, Shuangyou 24kg) and clean them up, pick grape grains and crush them and then transfer them to the fermenter.

[0041] 2. Add sulfurous acid: in order to inhibit the growth of bacteria in the fermenter, when it is crushed into the tank, add the content ≥ 6% according to the amount of 2L / T grape juice (in the form of SO 2 meter) of sulfurous acid 100mL.

[0042] 3. Add pectinase: Then add 1g of special pectinase for high-quality red wine (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and commercially available products), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectinase decomposition.

[0043] 4. Alcoholic fermentation: After adding pectinase for 24 hours, add 10 kg of honey to the fermenter, and stir the honey and grape juice evenly. Then activate 10g of yeast powder (purchased from Angel Yeast Co., Ltd. and commercially available products) in warm water at 25-40°C, let it stan...

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