CN100436573C - Rose fragrance low alcohol bubbling white grape wine and its brewing process - Google Patents
Rose fragrance low alcohol bubbling white grape wine and its brewing process Download PDFInfo
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- CN100436573C CN100436573C CNB2006100133899A CN200610013389A CN100436573C CN 100436573 C CN100436573 C CN 100436573C CN B2006100133899 A CNB2006100133899 A CN B2006100133899A CN 200610013389 A CN200610013389 A CN 200610013389A CN 100436573 C CN100436573 C CN 100436573C
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Abstract
The present invention relates to rose fragrance low alcohol bubbling white grape wine and a brewing process thereof, and the sugar degree of the present invention is more than or equal to 160g/ L. The present invention has the physical and chemical indexes that alcoholicity is 3 to 7%V/V, reducing sugar is more than or equal to 50g/ L, total acid is 6-8 g/L, free SO2 is less than or equal to 50 mg/ L, total SO2 is less than or equal to 100 mg/ L, pressure is more than or equal to 0.25 (MPa, 20DEG C.), and volatile acid is less than or equal to 0.7g/ L. In the brewing process, muscat grapes are selected as the raw materials, and the present invention is prepared by squeeze, natural clarification, pectinase clarification, fermentation, ageing, clarification treatment, freezing treatment, filling and packaging. The present invention has the advantages that 1. the present invention is the bubbling low alcohol nutritive health-care beverage; 2. the brewing process belongs to the pioneer at home; 3. the finished product has the typical fruity flavor of muscat grapes, intense bouquet, elegant pale yellow, moderate sour and sweet taste, full 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 white 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 white 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 white 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 white 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, and reducing sugar is not less than 50g/L, and total acid is 6-8g/L, Free sulfur dioxide is not higher than 50mg/L, Total sulfur dioxide is not higher than 100mg/L, and pressure is not less than 0.25Mpa in the time of 20 ℃, and volatile acid is not higher than 0.7g/L.
A kind of making method of rose fragrance low alcohol bubbling white 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 no pesticidal contamination fruit, neat, the fully matured of fruit ear of spraying insecticide the previous moon, pol 〉=160g/L;
(2) squeezing, up-to-standard grape is pressed extracting juice after entering factory as early as possible, and expressing process should be finished in 2 hours 30 minutes, and to reduce the duration of contact of Sucus Vitis viniferae and skin slag, Sucus Vitis viniferae 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 adds the special-purpose polygalacturonase of import grape wine at 12-16 ℃, and the polygalacturonase dosage is 1-2g/HL, separates according to clarifying effect in good time, and 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 controlled fermentation in autoclave, when alcoholic strength reaches 4-5%v/v, pressure reaches more than the 0.25M, is cooled to below 10 ℃, Free sulfur dioxide transfers to 30-50mg/L and stop fermentation, leaves standstill 7～10 days;
(6) ageing: the former wine of fermentation ends, constant temperature is below 15 ℃, and stir 1-3 every day, tastes once weekly, until reaching EnologistWinemaker's specification of quality;
(7) clarifying treatment; Really quantitatively add bentonite 0.5-1.0g/L by test, left standstill 7-10 days, treat that after the clarification of wine body 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 and stability before the can, adjust free SO
2Be 30-40mg/L, after Sterile Filtration, can and packing warehouse-in.
Superiority of the present invention is: 1, the rose fragrance low alcohol bubbling white 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 white 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, graceful light yellow, 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 165g/L;
(2) squeezing, up-to-standard grape is pressed extracting juice after entering factory as early as possible, and expressing process is 2 hours, and Sucus Vitis viniferae 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 4.6%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 0.9g/L really by test, left standstill 7 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 35mg/L, after Sterile Filtration, can and packing warehouse-in.
The polygalacturonase that rose fragrance low alcohol bubbling white 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 white 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 of pressing above-mentioned making method brew is from grape wine, and its physical and chemical index is alcoholic strength 5.1%V/V, total reducing sugar 78g/L, acidity 7.5g/L, free SO
232mg/L, Total sulfur dioxide 77mg/L, volatile acid 0.5g/L, pressure 0.3MPa (20 ℃).
Claims (2)
1, a kind of making method of rose fragrance low alcohol bubbling white 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 no pesticidal contamination fruit, neat, the fully matured of fruit ear of spraying insecticide the previous moon, pol 〉=160g/L;
(2) squeezing, up-to-standard grape is pressed extracting juice after entering factory as early as possible, and expressing process should be finished in 2 hours 30 minutes, and to reduce the duration of contact of Sucus Vitis viniferae and skin slag, Sucus Vitis viniferae 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 adds the special-purpose polygalacturonase of import grape wine at 12-16 ℃, and the polygalacturonase dosage is 1-2g/HL, separates according to clarifying effect in good time, and 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 controlled fermentation in autoclave, when alcoholic strength reaches 4-5%v/v, pressure reaches more than the 0.25M, is cooled to below 10 ℃, Free sulfur dioxide transfers to 30-50mg/L and stop fermentation, leaves standstill 7～10 days;
(6) ageing: the former wine of fermentation ends, constant temperature 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 clarification of wine body 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 and stability before the can, adjust free SO
2Be 30-40mg/L, after Sterile Filtration, can and packing warehouse-in.
2, a kind of rose fragrance low alcohol bubbling white grape wine of the prepared according to 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, and reducing sugar is not less than 50g/L, and total acid is 6-8g/L, Free sulfur dioxide is not higher than 50mg/L, Total sulfur dioxide is not higher than 100mg/L, and pressure is not less than 0.25MPa.20 ℃, and volatile acid is not higher than 0.7g/L.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100133899A CN100436573C (en) | 2006-03-29 | 2006-03-29 | Rose fragrance low alcohol bubbling white grape wine and its brewing process |
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| CNB2006100133899A CN100436573C (en) | 2006-03-29 | 2006-03-29 | Rose fragrance low alcohol bubbling white grape wine and its brewing process |
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| CN1858177A CN1858177A (en) | 2006-11-08 |
| CN100436573C true CN100436573C (en) | 2008-11-26 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101712915B (en) * | 2009-12-02 | 2012-11-28 | 天津农学院 | Low-alcohol white wine and method for brewing same |
| CN102604767B (en) * | 2012-04-24 | 2013-06-05 | 中粮长城葡萄酒（烟台）有限公司 | Production technology of low-alcohol low-foam white 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 |
| CN103911242B (en) * | 2014-04-25 | 2016-01-20 | 中粮长城葡萄酒（烟台）有限公司 | A kind of ageing type sweet white wine and making method thereof |
| 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 |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN110272790A (en) * | 2019-07-23 | 2019-09-24 | 烟台张裕葡萄酿酒股份有限公司 | A method of dry white wine is made with red grape variety |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128796A (en) * | 1995-11-17 | 1996-08-14 | 西北农业大学葡萄酒学院 | Method for brewing white grape wine |
| CN1566312A (en) * | 2003-06-11 | 2005-01-19 | 烟台张裕集团有限公司 | Dry white wine and its brewing process |
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2006
- 2006-03-29 CN CNB2006100133899A patent/CN100436573C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128796A (en) * | 1995-11-17 | 1996-08-14 | 西北农业大学葡萄酒学院 | Method for brewing white grape wine |
| CN1566312A (en) * | 2003-06-11 | 2005-01-19 | 烟台张裕集团有限公司 | Dry white wine and its brewing process |
Non-Patent Citations (4)
| Title |
|---|
| 低醇干白葡萄酒生产工艺的研究. 高年发等.酿酒科技，第6期. 2000 |
| 低醇干白葡萄酒生产工艺的研究. 高玉荣等.天津轻工业学院学报，第2期. 2001 |
| 低醇干白葡萄酒生产工艺的研究. 高年发等.酿酒科技，第6期. 2000 * |
| 低醇干白葡萄酒生产工艺的研究. 高玉荣等.天津轻工业学院学报，第2期. 2001 * |
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