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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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 40
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 40
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 40
- 235000014101 wine Nutrition 0.000 title claims abstract description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 230000005587 bubbling Effects 0.000 title claims abstract description 16
- 241000220317 Rosa Species 0.000 title claims abstract description 15
- 239000003205 fragrance Substances 0.000 title claims abstract description 14
- 238000013124 brewing process Methods 0.000 title abstract 4
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 48
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000005352 clarification Methods 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000019640 taste Nutrition 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 235000009392 Vitis Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 230000008676 import Effects 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 238000011109 contamination Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000002917 insecticide Substances 0.000 claims description 3
- 230000000361 pesticidal effect Effects 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000011146 sterile filtration Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000003442 weekly effect Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 235000010269 sulphur dioxide Nutrition 0.000 abstract 2
- 239000004291 sulphur dioxide Substances 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000019993 champagne Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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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| 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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| Publication Number | Publication Date |
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| CN1858176A CN1858176A (en) | 2006-11-08 |
| CN100402637C true CN100402637C (en) | 2008-07-16 |
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| CNB2006100133884A Expired - Fee Related CN100402637C (en) | 2006-03-29 | 2006-03-29 | Rose fragrance low alcohol bubbling pink grape wine and its brewing process |
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Families Citing this family (14)
| 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 | A kind of brewing method of 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 |
| 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 |
| 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 |
| 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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