CN102424772A - Grape wine and production method thereof - Google Patents
Grape wine and production method thereof Download PDFInfo
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- CN102424772A CN102424772A CN2011104433766A CN201110443376A CN102424772A CN 102424772 A CN102424772 A CN 102424772A CN 2011104433766 A CN2011104433766 A CN 2011104433766A CN 201110443376 A CN201110443376 A CN 201110443376A CN 102424772 A CN102424772 A CN 102424772A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
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- 241000219095 Vitis Species 0.000 claims abstract description 85
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 6
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- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a grape wine and its preparation method, the grape wine contains grape seed extract; the grape seed extract content is 1L grape wine containing 0.1 mg grape seed extract, and the production method of the grape wine comprises the following steps: cleaning grape, removing stalks, crushing to obtain grape juice, filling the crushed grape juice into a fermentation tank, adding sulfur dioxide and yeast into the crushed grape juice, filtering and separating the fermented grape juice to obtain grape wine base, adding grape seed extract into the grape wine base, freezing the filtered juice, sterilizing and filtering the grape wine, and finally bottling to obtain the finished product. The grape wine has different health care effects from common grape wine, and the production process is simple, so that people can enjoy the grape wine beverage and obtain health care.
Description
Technical field
The present invention relates to a kind of wine and working method thereof, relate in particular to a kind of wine and working method thereof.
Background technology
Wine is the drinks drink that people like; The health-care effect of special red wine has obtained generally acknowledging of whole world medical circle and food nutrition circle; Though but common wine has health-care effect preferably, trophic structure is comprehensive inadequately, and the natural antioxidants component content is on the low side.
Summary of the invention
The present invention provides a kind of wine with health role and working method thereof.
The technical scheme of technical solution problem of the present invention is:
A kind of wine contains Semen Vitis viniferae extract in the said wine.
The content of above-mentioned Semen Vitis viniferae extract is: contain 0.1 milligram of Semen Vitis viniferae extract in 1 liter of wine.
Procyanidin content in the said Semen Vitis viniferae extract is 95%.
A kind of production production method of grape wine the steps include:
(1) grape is cleaned the destemming fragmentation and obtain Sucus Vitis viniferae, stem of Fructus Vitis viniferae is rejected, and keeps Pericarpium Vitis viniferae and seed;
(2) the Sucus Vitis viniferae of the fragmentation fermentor tank of packing into; In the Sucus Vitis viniferae of fragmentation, add sulfurous gas and yeast then, the sulfurous gas additional proportion is 30～100mg/L (Sucus Vitis viniferae), and per 10,000 liters of Sucus Vitis viniferaes add the 1kg yeast; Temperature keeps 26～30 ℃ in the fermentor tank, ferments 7～21 days;
(3) Sucus Vitis viniferae after the fermentation is carried out filtering separation and obtain Fructus Vitis viniferae wine base;
(4) in Fructus Vitis viniferae wine base, add Semen Vitis viniferae extract, 1 liter of former wine of wine adds 0.1 milligram of Semen Vitis viniferae extract, deposition clarification and filtration;
(5) juice after the filtration carries out freezing treatment;
(6) wine is carried out Sterile Filtration;
(7) finished product of bottling out at last.
In above-mentioned steps (5), the refrigerated temperature is controlled at subzero 5 and spends subzero 6 degree.
Technique effect of the present invention is: the present invention adds Semen Vitis viniferae extract in Fructus Vitis viniferae wine base, and the various natural antioxidantss that nourishing function vinous mainly gives the credit to wherein to be contained, wine particularly a lot of natural antioxidantss of red wine is directly from Semen Vitis viniferae; Some oligomer inhibitor only is present in Semen Vitis viniferae extract; Can prevent atherosclerosis, anticoagulation through experiment showed, from the natural antioxidants in the Semen Vitis viniferae extract; Density lipoprotein or high density lipoprotein cholesterol (HDL-C) have been increased; Multiple efficacies such as radical is removed in the oxidation of inhibition low-density lipoprotein (LDL), and it is antitumor to give protection against cancer.Paper " natural antioxidants in the Semen Vitis viniferae and nourishing function thereof " (being selected from 2002 the 04th phases of periodical " food and fermentation industries ") is also put down in writing: health-care effect vinous has caused domestic and international many scientists' great attention, and health-care effect is mainly given the credit to Polyphenols natural antioxidants wherein.Main natural antioxidants is phenolic acids (phenolicacids) and flavanol compound (flavan 3ol) and oligomer thereof in the Semen Vitis viniferae, and oligomer mainly is proanthocyanidin B family (procyanidinB), C family (procyanidinC), T family (procyanidinT) and ester type class natural antioxidants thereof.The Semen Vitis viniferae extract that the present invention adds is can not the new and effective natural antioxidants material of synthetic in a kind of human body that from Semen Vitis viniferae, extracts.It is anti-oxidant, the strongest material of removing radical ability that present occurring in nature is found; Its anti-oxidant activity is 50 times, ascorbic 20 times of the plain E of dimension; It can effectively remove radical unnecessary in the human body, has the superpower effect that delays senility with strengthening immunity.Anti-oxidant, antianaphylaxis, antifatigue can be built up health, and improves subhealth state, delays senility, and improves symptoms such as irritated irritability, dizzy weak, hypomnesis.Semen Vitis viniferae extract procyanidin content >=95% that the present invention adds, oligomeric procyanidolics content >=85%, polyphenol Polyphenol >=90%, polyphenol >=95%.Pycnogenols is a good antioxidant, and nontoxic, no mutagenicity, and non-carcinogenesis also has no side effect, and is safe in utilization.Therefore, wine of the present invention has and the general different health-care effect of wine, and production technique is simple, and people also obtain health care when enjoying the wine drink.
Description of drawings
1, Fig. 1 working method schema of the present invention.
Embodiment
Specify below in conjunction with embodiment:
A kind of wine contains Semen Vitis viniferae extract in the said wine.
The content of above-mentioned Semen Vitis viniferae extract is: contain 0.1 milligram of Semen Vitis viniferae extract in 1 liter of wine.
Procyanidin content in the above-mentioned Semen Vitis viniferae extract is 95%.
Above-mentioned concrete production stage vinous is:
(1) destemming is broken: with the destemming crusher that the grape destemming is broken, stem of Fructus Vitis viniferae is rejected, and keeps Pericarpium Vitis viniferae and seed.
(2) dipping fermentation: the Sucus Vitis viniferae of the fragmentation fermentor tank of packing into, in the Sucus Vitis viniferae of fragmentation, add sulfurous gas and yeast then, the sulfurous gas additional proportion is 30～100mg/L (Sucus Vitis viniferae), and promptly every liter of Sucus Vitis viniferae adds 30～100 milligrams of sulfurous gas.Per 10,000 liters of Sucus Vitis viniferaes add 1 kilogram of yeast.The effect of sulfurous gas is to add in the wine as protective material, and the effect of the assorted bacterium in the Pericarpium Vitis viniferae of killing surface is arranged, and it also is a kind of inhibitor, prevents that in the natural fruit characteristic of protection wine liquid wine liquid is aging.The wine high activity dried yeast that the present embodiment yeast adopts Angel Yeast Co.,Ltd to produce.Temperature keeps 26～30 ℃ in fermentor tank, ferments 7～21 days, and the present embodiment fermentor tank is open type fermented a jar that Henan Ou Shibo machinery ltd produces.
(3) filtering separation: the Sucus Vitis viniferae to after the fermentation carries out filtering separation, filters out the grape skin that does not have fully fermenting, and the juice that obtains is Fructus Vitis viniferae wine base.The present embodiment separating machine adopts Xinxiang City's profit to reach the JXS10 type juice separator that light industry Brewing equipment ltd produces.
(4) add Semen Vitis viniferae extract, clarification filtration: in Fructus Vitis viniferae wine base, add Semen Vitis viniferae extract, 1 liter of former wine of wine adds 0.1 milligram of Semen Vitis viniferae extract; The natural sedimentation clarification is clear to and is close to transparent getting final product, and further eliminates the residual impurity in the wine; The clarification vinosity; Improve the exquisiteness sense of wine, keep organic composition, like nutritive substances such as tannin, amino acid.The manufacturer of present embodiment Semen Vitis viniferae extract is Anyang gloomy biotechnology of crystalline substance ltd, and in this Semen Vitis viniferae extract product, pycnogenols OPC accounts for 95% of Semen Vitis viniferae extract, and procyanidin content is high, good health care effect.Add Semen Vitis viniferae extract in the Fructus Vitis viniferae wine base and can not add too much, because there are some glycoside materials the Semen Vitis viniferae the inside, these materials have been grown meeting in the wine the inside time and have been produced astringent taste and bitter taste, influence mouthfeel vinous; It is very few to add Semen Vitis viniferae extract, does not also have health-care effect.
If it is not thorough that Fructus Vitis viniferae wine base separates; Can add finings; The west lake brand grape wine clarifying agent that present embodiment adopts the nonmetal company in ground, Zhejiang, Hangzhou to produce; And then filter, present embodiment filters the ZTPL type wine filter that adopts day mechanical ltd production in the Xinxiang City, so just can filter the throw outs such as pomace in the Fructus Vitis viniferae wine base fully.
(5) freezing treatment: the juice after the filtration carries out putting into freezing insulation jar after the freezing treatment through refrigerator, and the refrigerated temperature is controlled at subzero 5 and spends subzero 6 degree, and the effect of freezing insulation is the stability that improves wine, improves the quality of wine.
(6) Sterile Filtration: wine is carried out Sterile Filtration, and present embodiment adopts the 500L/H-10T/H type wine Sterile Filtration machine of day mechanical ltd production in the Xinxiang City, further improves the quality of wine.
(7) finished product of bottling out at last.
Claims (5)
1. a wine is characterized in that: contain Semen Vitis viniferae extract in the said wine.
2. according to the said a kind of wine of claim 1, it is characterized in that: the content of Semen Vitis viniferae extract is: contain 0.1 milligram of Semen Vitis viniferae extract in 1 liter of wine.
3. according to the said a kind of wine of claim 2, it is characterized in that: the procyanidin content in the said Semen Vitis viniferae extract is 95%.
4. produce production method of grape wine for one kind, the steps include:
(1) grape is cleaned the destemming fragmentation and obtain Sucus Vitis viniferae, stem of Fructus Vitis viniferae is rejected, and keeps Pericarpium Vitis viniferae and seed;
(2) the Sucus Vitis viniferae of the fragmentation fermentor tank of packing into; In the Sucus Vitis viniferae of fragmentation, add sulfurous gas and yeast then, the ratio that sulfurous gas adds Sucus Vitis viniferae is 30～100mg/L, and per 10,000 liters of Sucus Vitis viniferaes add the 1kg yeast; Temperature keeps 26～30 ℃ in the fermentor tank, ferments 7～21 days;
(3) Sucus Vitis viniferae after the fermentation is carried out filtering separation and obtain Fructus Vitis viniferae wine base;
(4) in Fructus Vitis viniferae wine base, add Semen Vitis viniferae extract, 1 liter of former wine of wine adds 0.1 milligram of Semen Vitis viniferae extract, deposition clarification and filtration;
(5) juice after the filtration carries out freezing treatment;
(6) wine is carried out Sterile Filtration;
(7) finished product of bottling out at last.
5. according to the said a kind of production production method of grape wine of claim 4, it is characterized in that: in step (5), the refrigerated temperature is controlled at subzero 5 and spends subzero 6 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104433766A CN102424772A (en) | 2011-12-16 | 2011-12-16 | Grape wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104433766A CN102424772A (en) | 2011-12-16 | 2011-12-16 | Grape wine and production method thereof |
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| CN102424772A true CN102424772A (en) | 2012-04-25 |
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| CN2011104433766A Pending CN102424772A (en) | 2011-12-16 | 2011-12-16 | Grape wine and production method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRM20120498A1 (en) * | 2012-10-17 | 2014-04-18 | Elio Fabio Bortoli | METHOD FOR THE PREPARATION OF PRESERVATIVES FOR THE WINE INDUSTRY |
| CN107400590A (en) * | 2017-09-28 | 2017-11-28 | 久为利华（天津）文化发展有限公司 | Wine-making technique rich in anthocyanidin |
| CN107586633A (en) * | 2017-10-23 | 2018-01-16 | 贵州布依深泉养殖专业合作社 | A kind of sweet potato grape wine and preparation method thereof |
| CN109401895A (en) * | 2018-11-20 | 2019-03-01 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of Gentiana triflora fruit wine processing method |
| CN109456867A (en) * | 2018-11-20 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of longan witches' broom processing method |
| CN109536349A (en) * | 2018-12-18 | 2019-03-29 | 江苏省农业科学院 | A kind of preparation method of function strawberry fruit wine |
| CN114736760A (en) * | 2022-03-18 | 2022-07-12 | 浙江工商大学 | Preparation method of instant red wine |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| ITRM20120498A1 (en) * | 2012-10-17 | 2014-04-18 | Elio Fabio Bortoli | METHOD FOR THE PREPARATION OF PRESERVATIVES FOR THE WINE INDUSTRY |
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| CN107400590A (en) * | 2017-09-28 | 2017-11-28 | 久为利华（天津）文化发展有限公司 | Wine-making technique rich in anthocyanidin |
| CN107586633A (en) * | 2017-10-23 | 2018-01-16 | 贵州布依深泉养殖专业合作社 | A kind of sweet potato grape wine and preparation method thereof |
| CN109401895A (en) * | 2018-11-20 | 2019-03-01 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of Gentiana triflora fruit wine processing method |
| CN109456867A (en) * | 2018-11-20 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of longan witches' broom processing method |
| CN109536349A (en) * | 2018-12-18 | 2019-03-29 | 江苏省农业科学院 | A kind of preparation method of function strawberry fruit wine |
| CN109536349B (en) * | 2018-12-18 | 2022-06-28 | 江苏省农业科学院 | Preparation method of functional strawberry fruit wine |
| CN114736760A (en) * | 2022-03-18 | 2022-07-12 | 浙江工商大学 | Preparation method of instant red wine |
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