CN100402637C - Rose fragrance low alcohol bubbling pink grape wine and its brewing process - Google Patents
Rose fragrance low alcohol bubbling pink grape wine and its brewing process Download PDFInfo
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- CN100402637C CN100402637C CNB2006100133884A CN200610013388A CN100402637C CN 100402637 C CN100402637 C CN 100402637C CN B2006100133884 A CNB2006100133884 A CN B2006100133884A CN 200610013388 A CN200610013388 A CN 200610013388A CN 100402637 C CN100402637 C CN 100402637C
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Abstract
The present invention relates to rose fragrance low alcohol bubbling pink grape wine and a brewing process thereof. The sugar degree of the wine is more than or equal to 160 g/L, the wine has physical and chemical indexes that the alcohol degree is 3 to 7%V/V, the reducing sugar is more than or equal to 50 g/L, the total acid is 6 to 8 g/L, the free sulphur dioxide is less than or equal to 50 mg/L, the total sulphur dioxide is less than or equal to 100 mg/L, the volatile acid is less than or equal to 0.7 g/L, the chromatic value is 0.5 to 1.5, and the pressure is more than or equal to 0.25Mpa (20 DEG C.). Muscat grapes are used as raw materials, and the brewing process is composed of squeeze, natural clarification, pectase clarification, fermentation, aging, clarification treatment, freezing treatment, bottling and packaging. The present invention has the advantages that the present invention is the bubbling low alcohol nutritive health-care beverage; the brewing process belongs to the pioneer at home; the finished product has typical fruity flavor of muscat grapes, intense bouquet, pleasant rose color, moderate sour and sweet taste, fruity wine body, exquisite bubble and strong taste strength.
Description
(1) technical field:
The invention belongs to grape drinks and making method thereof, particularly a kind of rose fragrance low alcohol bubbling pink grape wine and making method thereof.
(2) background technology:
At present, grape wine is of a great variety on the market, taste abundant, but the alcoholic strength of common Sparkling wine is all about 12%, higher some specific groups that limited of ethanol content drink vinous, are that the low alcohol bubbling pink grape wine that raw material is brewageed can satisfy more consumer demands with the muscat grape therefore.
(3) summary of the invention:
The objective of the invention is to invent a kind of rose fragrance low alcohol bubbling pink grape wine and making method thereof, fill up China and play blank on alveolitoid grape wine kind and the making method.
Technical scheme of the present invention: a kind of rose fragrance low alcohol bubbling pink grape wine, it is characterized in that said grape material adopts muscat grape, its pol is not less than 160g/L; The said physical and chemical index that makes wine is: alcoholic strength is 3-7%V/V, reducing sugar is not less than 50g/L, total acid is 6-8g/L, Free sulfur dioxide is not higher than 50mg/L, Total sulfur dioxide is not higher than 100mg/L, volatile acid is not higher than 0.7g/L, and colourimetric number is 0.5-1.5, and pressure is not less than 0.25Mpa (20 ℃).
A kind of making method of rose fragrance low alcohol bubbling pink grape wine is characterized in that it is made of following operation:
(1) with the muscat grape be raw material, its sorting quality requires to be anosis fruit, mould decayed fruit, assorted fruit, requires to gather to forbid the no pesticidal contamination fruit of spraying insecticide the previous moon, and fruit ear is neat, fully matured, pol 〉=160g/L;
(2) squeezing, up-to-standard grape is pressed extracting juice after entering factory as early as possible, and expressing process adopts slow program, 4-8 hour contact skin slag absorbs a part of grape skin color, makes colourimetric number reach 0.5-1.5, squeezing juice is input in the nature settling tank by pipe special after the cool-heat-exchanger cooling again;
(3) clarification naturally: the sulfurous acid with food grade concentration 6% when Sucus Vitis viniferae is gone into jar is adjusted into 30mg/L～40mg/L with content of sulfur dioxide; Temperature control 12-16 ℃, separate according to clarifying effect in good time, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: temperature control 12-16 ℃, add the special-purpose polygalacturonase of import grape wine, the polygalacturonase dosage is 1-2g/HL, separates according to clarifying effect in good time, isolated Sucus Vitis viniferae enters withstand voltage fermentor tank;
(5) fermentation: use the fermentation of import grape wine special yeast, inoculum of dry yeast is 10-20g/HL, temperature control 15-18 ℃ fermentation in withstand voltage fermentor tank, when alcoholic strength reaches 4-5%v/v, pressure reaches more than the 0.25Mpa, be cooled to below 10 ℃, Free sulfur dioxide transfers to 30-50mg/L and stops fermentation, leaves standstill 7～10 days;
(6) ageing: the former wine of fermentation ends, temperature control is below 15 ℃, and stir 1-3 every day, tastes once weekly, until reaching EnologistWinemaker's specification of quality;
(7) clarifying treatment: quantitatively add bentonite 0.5-1.0g/L really by test, left standstill 7-10 days, treat that after the wine clarification be that available diatomite filter filters;
(8) freezing treatment: undertaken freezingly by the temperature of 0.5-1.0 degree on the freezing point, be incubated and filter after 5-7 days;
(9) can and packing: detect wine body clarity, stability before the can, adjust free SO
2Content is 30-40mg/L, after Sterile Filtration, and can and packing warehouse-in.
Superiority of the present invention is: 1, the rose fragrance low alcohol bubbling pink grape wine of brewageing with muscat grape is the nutritious and healthy drink of a kind of alveolitoid low-alcoholic; 2, the making method of rose fragrance low alcohol bubbling pink grape wine breaks a outmoded practice, and belongs to initiative at home; 3, the finished product of brew has the fruital of typical muscat grape, strong aroma, happy people's rose-red color and luster, moderately sour and sweet, and the wine body is plump, the foam exquisiteness, tool kills a mouthful power.
(4) embodiment:
Embodiment:
(1) with the muscat grape be raw material, its sorting quality requires to be anosis fruit, mould decayed fruit, assorted fruit, requires to gather to forbid the no pesticidal contamination fruit of spraying insecticide the previous moon, and fruit ear is neat, fully matured, pol 162g/L;
(2) squeezing, up-to-standard grape is pressed extracting juice after entering factory as early as possible, and expressing process adopts slow program, 6 hours contact skin slags absorb a part of grape skin color, make colourimetric number reach 1.0, squeezing juice is input in the nature settling tank by pipe special after the cool-heat-exchanger cooling again;
(3) clarification naturally: the sulfurous acid with food grade concentration 6% when Sucus Vitis viniferae is gone into jar is adjusted into 30mg/L with content of sulfur dioxide; Temperature control 12-16 ℃, separate according to clarifying effect in good time, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: temperature control 12-16 ℃, add the special-purpose polygalacturonase of import grape wine, the polygalacturonase dosage is 2g/HL, separates according to clarifying effect in good time, isolated Sucus Vitis viniferae enters withstand voltage fermentor tank;
(5) fermentation: use the fermentation of import grape wine special yeast, inoculum of dry yeast is 20g/HL, temperature control 15-18 ℃ fermentation in withstand voltage fermentor tank, when alcoholic strength reaches 4.5%v/v, pressure 0.3MPa is cooled to below 10 ℃, Free sulfur dioxide transfers to 40mg/L and stops fermentation, leaves standstill 7～10 days;
(6) ageing: the former wine of fermentation ends, temperature control stir 2 times at 10-12 ℃ every day, taste once weekly, until reaching EnologistWinemaker's specification of quality;
(7) clarifying treatment: quantitatively add bentonite 0.8g/L really by test, left standstill 10 days, treat that after the clarification of wine body be that available diatomite filter filters;
(8) freezing treatment: the temperature by 0.5 degree on the freezing point is carried out freezingly, is incubated and filters after 7 days;
(9) can and packing: detect wine body clarity, stability before the can, adjust free SO
2Content is 35mg/L, after Sterile Filtration, and can and packing warehouse-in.
The polygalacturonase that rose fragrance low alcohol bubbling pink grape wine is selected for use in the above-mentioned steps (4) is the LAFAZYM CL type polygalacturonase that commercially available French LAFFORT company produces.
The yeast that rose fragrance low alcohol bubbling pink grape wine is selected for use in the above-mentioned steps (5) is the IOC 18-2007 type yeast that commercially available French champagne wine brewing institute produces.
A kind of rose fragrance low alcohol bubbling pink grape wine by above-mentioned making method brew, its physical and chemical index is alcoholic strength 4.8%V/V, total reducing sugar 75g/L, acidity 7.6g/L, free SO
232mg/L, Total sulfur dioxide 73mg/L, volatile acid 0.5g/L, colourimetric number 0.8, pressure 0.3MPa (20 ℃).
Claims (2)
1. the making method of a rose fragrance low alcohol bubbling pink grape wine is characterized in that it is made of following operation:
(1) with the muscat grape be raw material, its sorting quality requires to be anosis fruit, mould decayed fruit, assorted fruit, requires to gather to forbid the no pesticidal contamination fruit of spraying insecticide the previous moon, and fruit ear is neat, fully matured, pol 〉=160g/L;
(2) squeezing, up-to-standard grape is pressed extracting juice after entering factory as early as possible, and expressing process adopts slow program, 4-8 hour contact skin slag absorbs a part of grape skin color, makes colourimetric number reach 0.5-1.5, squeezing juice is input in the nature settling tank by pipe special after the cool-heat-exchanger cooling again;
(3) clarification naturally: the sulfurous acid with food grade concentration 6% when Sucus Vitis viniferae is gone into jar is adjusted into 30mg/L～40mg/L with content of sulfur dioxide; Temperature control 12-16 ℃, separate according to clarifying effect in good time, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: temperature control 12-16 ℃, add the special-purpose polygalacturonase of import grape wine, the polygalacturonase dosage is 1-2g/HL, separates according to clarifying effect in good time, isolated Sucus Vitis viniferae enters withstand voltage fermentor tank;
(5) fermentation: use the fermentation of import grape wine special yeast, inoculum of dry yeast is 10-20g/HL, temperature control 15-18 ℃ fermentation in withstand voltage fermentor tank, when alcoholic strength reaches 4-5%v/v, pressure reaches more than the 0.25Mpa, be cooled to below 10 ℃, Free sulfur dioxide transfers to 30-50mg/L and stops fermentation, leaves standstill 7～10 days;
(6) ageing: the former wine of fermentation ends, temperature control is below 15 ℃, and stir 1-3 every day, tastes once weekly, until reaching EnologistWinemaker's specification of quality;
(7) clarifying treatment: quantitatively add bentonite 0.5-1.0g/L really by test, left standstill 7-10 days, treat that after the wine clarification be that available diatomite filter filters;
(8) freezing treatment: undertaken freezingly by the temperature of 0.5-1.0 degree on the freezing point, be incubated and filter after 5-7 days;
(9) can and packing: detect wine body clarity, stability before the can, adjust free SO
2Content is 30-40mg/L, after Sterile Filtration, and can and packing warehouse-in.
2. the rose fragrance low alcohol bubbling pink grape wine according to the prepared of claim 1 is characterized in that said grape material adopts muscat grape, and its pol is not less than 160g/L; The said physical and chemical index that makes wine is: alcoholic strength is 3-7%V/V, reducing sugar is not less than 50g/L, total acid is 6-8g/L, Free sulfur dioxide is not higher than 50mg/L, Total sulfur dioxide is not higher than 100mg/L, volatile acid is not higher than 0.7g/L, and colourimetric number is 0.5-1.5, and pressure is not less than 0.25Mpa in the time of 20 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100133884A CN100402637C (en) | 2006-03-29 | 2006-03-29 | Rose fragrance low alcohol bubbling pink grape wine and its brewing process |
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| CNB2006100133884A CN100402637C (en) | 2006-03-29 | 2006-03-29 | Rose fragrance low alcohol bubbling pink grape wine and its brewing process |
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| CN1858176A CN1858176A (en) | 2006-11-08 |
| CN100402637C true CN100402637C (en) | 2008-07-16 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101792701B (en) * | 2010-03-22 | 2012-08-01 | 华夏五千年(北京)葡萄酒股份有限公司 | Production technology of sweet pink wine |
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN102864057A (en) * | 2012-10-24 | 2013-01-09 | 天津商业大学 | Brewing method for Muscat wine |
| CN104099203A (en) * | 2013-04-01 | 2014-10-15 | 山东汉诺庄园酿酒有限公司 | Cabernet mitos dry red grape wine brewing technology |
| CN103146520A (en) * | 2013-04-11 | 2013-06-12 | 中国长城葡萄酒有限公司 | Preparation method of Zinfandel pink wine |
| CN103215157B (en) * | 2013-04-18 | 2014-08-06 | 攀枝花攀西阳光酒业有限公司 | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine |
| CN103333759A (en) * | 2013-07-19 | 2013-10-02 | 中法合营王朝葡萄酿酒有限公司 | Pinot Noir grape peach sparkling wine and brewing method of Pinot Noir grape peach sparkling wine |
| CN103320249B (en) * | 2013-07-19 | 2015-01-07 | 中法合营王朝葡萄酿酒有限公司 | Sparkling wine and brewing method thereof |
| CN103396910B (en) * | 2013-07-26 | 2015-05-20 | 西北农林科技大学 | Manufacturing method of low-foaming arctic-ocean red grape sparkling wine |
| CN104388230A (en) * | 2014-12-02 | 2015-03-04 | 中法合营王朝葡萄酿酒有限公司 | Fruit fragrance enriched muscat hamburg low-alcohol grape wine and brewing process thereof |
| CN107523454A (en) * | 2017-10-11 | 2017-12-29 | 吐鲁番市农业科学研究院(新疆农业科学院吐鲁番农业科学研究所) | A kind of reinforced grape wine and preparation method thereof |
| CN108949450A (en) * | 2018-08-31 | 2018-12-07 | 德宏后谷咖啡有限公司 | A kind of fermented type pineapple drink of low alcohol content and preparation method thereof |
| CN112126544A (en) * | 2020-10-27 | 2020-12-25 | 三原天齐现代农业有限公司 | Brewing process of novel cabernet sauvignon micro-bubble pink wine |
| CN112646674A (en) * | 2021-01-20 | 2021-04-13 | 天津农学院 | Brewing method for brewing rose-fragrance pink wine by mixing wild red fruit and bilberry |
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| CN1070532C (en) * | 1998-12-09 | 2001-09-05 | 张立民 | Prepn. method of pink wine and its products |
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