CN101024805A - Dried red wine and its brewing process - Google Patents
Dried red wine and its brewing process Download PDFInfo
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- CN101024805A CN101024805A CN 200710056951 CN200710056951A CN101024805A CN 101024805 A CN101024805 A CN 101024805A CN 200710056951 CN200710056951 CN 200710056951 CN 200710056951 A CN200710056951 A CN 200710056951A CN 101024805 A CN101024805 A CN 101024805A
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Abstract
The invention relates to anhydration dry red wine. The index is: alcohol >=12.0%V/V, reducing sugar <=4.0g/l, total acidity 5.0-8.0g/l, dissociating SO2 25-40mg/l, total sulfur dioxide <=150mg/l, volatile acid <=1.0g/l. The brewing process includes: sorting and checking raw material, anhydration, breaking stem, alcohol fermenting, apple emulsion fermenting, kit aging brewing, mixing, purifying, bottling, storing and packaging. The wine has deep color and strong structure sensitive. The brewing process is reasonable and easy.
Description
(1) technical field
The present invention relates to a kind of grape wine and making method thereof, particularly a kind of dried red wine and making method thereof.
Background technology
(2) present domestic Production of Wine producer is in the making method of dry red winew, usually adopting fresh grape is that raw material carries out the fragmentation fermentation, and in advance red grape variety is carried out natural air drying to reduce water content, carry out the so-called dried red wine that broken fermented soy forms again, sale is not seen in market.
(3) summary of the invention
The purpose of this invention is to provide a kind of making method that in advance red grape variety natural air drying is carried out again broken fermentation, be dark Ruby red for people provide a kind of wine and women-sensual pursuits, have that graceful harmonious fruital, mouthfeel are mellow, coordination is plentiful and the dried red wine of long times of aftertaste.
Technical scheme of the present invention:
A kind of dried red wine adopts red grape variety as brewing materials, and its physical and chemical index is: alcoholic strength 〉=12.0%V/V, reducing sugar≤4.0g/L, total acidity 5.0～8.0g/L, free SO
225～40mg/L, Total sulfur dioxide≤150mg/L, volatile acid≤1.0g/L.
Above-mentioned dried red wine, red grape variety be Cabernet Sauvignon or Mei Lu often.
A kind of making method of above-mentioned dried red wine, its technical process is: the sorting of raw material and check → mummification → destemming fragmentation → zymamsis → malic-lactic acid fermentation → wooden barrel ageing → blend allotment → clarifying treatment → can → bottle storage → packing to put in storage.
The making method of above-mentioned dried red wine, its processing condition are:
1) at first red grape variety raw material is carried out strict sorting, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit and pesticidal contamination fruit, and grape material is inspected by random samples chemical examination, require its sugar degree 〉=180g/L, acid content 6.5～9.5g/L;
2) mummification is meant that the grape that will choose carries out natural air drying, makes its sugar degree 〉=220g/L;
3) remove carpopodium and pericarp break skin handles in the back input fermentor tank, evenly adding food grade sulfurous acid and polygalacturonase respectively, the addition of food grade sulfurous acid is with SO
2Count 40～60mg/L, the addition of polygalacturonase is 0.02g/L;
4) select for use ageing type red wine yeast to carry out zymamsis, inoculum of dry yeast is 0.2g/L, and temperature is controlled at 25～28 ℃, and the dipping that circulates, and alcoholic fermentation process finishes when sugar degree≤4g/L, separates wine liquid;
5) add milk-acid bacteria in the wine liquid and carry out malic-lactic acid fermentation, temperature remains on 21 ± 1 ℃, when determining that with the Paper Chromatography detection malic-lactic acid fermentation finishes, adds SO
2, SO will dissociate
2Sealed cans when being adjusted to 40～50mg/L keep temperature below 20 ℃, and the tank switching separation obtains former wine after 7～10 days;
6) former wine is placed the oak barrel ageing, envrionment temperature remains on 14～17 ℃, and humidity remains on 70～80%, regularly adds former wine and goes into bucket and make the wine in the wooden barrel be in the bucketful state, and free SO2 content remains on 25～35mg/L, and the ageing phase is 12～24 months;
7) go out the former wine of barrel ageing and blend allotment according to the requirement of this product physical and chemical index;
8) add egg white solution in the former wine after blending and carry out clarifying treatment, the add-on of egg white solution is 0.05～0.12g/L, leaves standstill 10～15 days after former wine and egg white solution mix, then filtering supernatant;
9) detect wine body clarity and stability before the can, adjust free SO
2Content is 35～40mg/L, is filled into bottle after Sterile Filtration;
10) a bottle storage phase envrionment temperature is that 12～17 ℃, humidity are 70% ± 5% and avoid illumination, and determines a bottle storage time according to the requirement of this product physical and chemical index, and a bottle storage phase is 12～36 months;
11) finished product packing, warehouse-in, stock's envrionment temperature are 5～30 ℃, and humidity must not be higher than 70%.
Product of the present invention belongs to high-grade ageing type dry red winew, and this wine is dark Ruby red, has graceful harmonious fruital, aroma and wooden barrel ageing perfume (or spice), and mouthfeel is mellow, coordination is plentiful, long times of aftertaste; Making method of the present invention has unique technical process of brewageing dry red winew, and is scientific and reasonable, simple and easy to control, but mass mechanized production.
(4) embodiment
Embodiment: a kind of making method of dried red wine, adopt the red grape variety of Cabernet Sauvignon to make raw material, its technical process is: the sorting of raw material and check → mummification → destemming fragmentation → zymamsis → malic-lactic acid fermentation → wooden barrel ageing → blend allotment → clarifying treatment → can → bottle storage → packing to put in storage; Its processing condition are:
1) at first the red grape variety raw material of Cabernet Sauvignon is carried out strict sorting, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit and pesticidal contamination fruit, and grape material is inspected by random samples chemical examination, requiring its sugar degree is 200～210g/L, acid content 6.5～9.5g/L;
2) grape of choosing is carried out natural air drying, making its sugar degree is 250～260g/L;
3) remove carpopodium and pericarp break skin handles in the back input fermentor tank, evenly adding food grade sulfurous acid and polygalacturonase respectively, the addition of food grade sulfurous acid is with SO
2Count 50mg/L, the addition of polygalacturonase is 0.02g/L;
4) the ageing type red wine yeast of selecting for use French LAFFORT company to produce carries out zymamsis, and inoculum of dry yeast is 0.2g/L, and temperature is controlled at 25～28 ℃, and the dipping that circulates, and alcoholic fermentation process finishes when sugar degree is 3.5g/L, separation wine liquid;
5) milk-acid bacteria that adds the production of Denmark HANSEN company in the wine liquid carries out malic-lactic acid fermentation, and temperature remains on 21 ± 1 ℃, when determining that with the Paper Chromatography detection malic-lactic acid fermentation finishes, adds SO
2, SO will dissociate
2Sealed cans when being adjusted to 50mg/L maintain the temperature at 14～16 ℃, and the tank switching separation obtains former wine after 7 days;
6) former wine is placed the oak barrel ageing, envrionment temperature remains on 14～16 ℃, and humidity remains on 70～80%, regularly adds former wine and goes into bucket and make the wine in the wooden barrel be in the bucketful state, and free SO2 content remains on 25～35mg/L, and the ageing phase is 18 months;
7) go out the former wine of barrel ageing and blend allotment according to the requirement of this product physical and chemical index;
8) add egg white solution in the former wine after blending and carry out clarifying treatment, the add-on of egg white solution is 0.08g/L, leaves standstill 10 days after former wine and egg white solution mix, and filters out supernatant liquor with the cross flow filter machine then;
9) detect wine body clarity and stability before the can, adjust free SO
2Content is 35-40mg/L, is filled into bottle after Sterile Filtration;
10) a bottle storage phase envrionment temperature is that 14～16 ℃, humidity are 70% ± 5% and avoid illumination, and determines a bottle storage time according to the requirement of this product physical and chemical index, and a bottle storage phase is 18 months;
11) finished product packing, warehouse-in, stock's envrionment temperature are 15～20 ℃, and humidity is 50～60%.
By the dry red winew of above-mentioned making method brew, wine and women-sensual pursuits azarin, mouthfeel are mellow, and its physical and chemical index is after testing: alcoholic strength 13.8%V/V, reducing sugar 3.5g/L, total acidity 6.8g/L, free SO
231mg/L, Total sulfur dioxide 143mg/L, volatile acid 0.8g/L.
Claims (4)
1. dried red wine, it is characterized in that: adopt red grape variety as brewing materials, physical and chemical index is: alcoholic strength 〉=12.0%V/V, reducing sugar≤4.0g/L, total acidity 5.0～8.0g/L, free SO
225～40mg/L, Total sulfur dioxide≤150mg/L, volatile acid≤1.0g/L.
2. dried red wine according to claim 1 is characterized in that: red grape variety be Cabernet Sauvignon or Mei Lu often.
3. the making method of an above-mentioned dried red wine is characterized in that technical process is: the sorting of raw material and check → mummification → destemming fragmentation → zymamsis → malic-lactic acid fermentation → wooden barrel ageing → blend allotment → clarifying treatment → can → bottle storage → packing to put in storage.
4. according to the making method of dried red wine according to claim 3, it is characterized in that processing condition are:
1) at first red grape variety raw material is carried out strict sorting, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit and pesticidal contamination fruit, and grape material is inspected by random samples chemical examination, require its sugar degree 〉=180g/L, acid content 6.5～9.5g/L;
2) mummification is meant that the grape that will choose carries out natural air drying, makes its sugar degree 〉=220g/L;
3) remove carpopodium and pericarp break skin handles in the back input fermentor tank, evenly adding food grade sulfurous acid and polygalacturonase respectively, the addition of food grade sulfurous acid is with SO
2Count 40～60mg/L, the addition of polygalacturonase is 0.02g/L;
4) select for use ageing type red wine yeast to carry out zymamsis, inoculum of dry yeast is 0.2g/L, and temperature is controlled at 25～28 ℃, and the dipping that circulates, and alcoholic fermentation process finishes when sugar degree≤4g/L, separates wine liquid;
5) add milk-acid bacteria in the wine liquid and carry out malic-lactic acid fermentation, temperature remains on 21 ± 1 ℃, when determining that with the Paper Chromatography detection malic-lactic acid fermentation finishes, adds SO
2, SO will dissociate
2Sealed cans when being adjusted to 40～50mg/L keep temperature below 20 ℃, and the tank switching separation obtains former wine after 7～10 days;
6) former wine is placed the oak barrel ageing, envrionment temperature remains on 14～17 ℃, and humidity remains on 70～80%, regularly adds former wine and goes into bucket and make the wine in the wooden barrel be in the bucketful state, and free SO2 content remains on 25～35mg/L, and the ageing phase is 12～24 months;
7) go out the former wine of barrel ageing and blend allotment according to the requirement of this product physical and chemical index;
8) add egg white solution in the former wine after blending and carry out clarifying treatment, the add-on of egg white solution is 0.05～0.12g/L, leaves standstill 10～15 days after former wine and egg white solution mix, then filtering supernatant;
9) detect wine body clarity and stability before the can, adjust free SO
2Content is 35～40mg/L, is filled into bottle after Sterile Filtration;
10) a bottle storage phase envrionment temperature is that 12～17 ℃, humidity are 70% ± 5% and avoid illumination, and determines a bottle storage time according to the requirement of this product physical and chemical index, and a bottle storage phase is 12～36 months;
11) finished product packing, warehouse-in, stock's envrionment temperature are 5～30 ℃, and humidity must not be higher than 70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710056951 CN101024805A (en) | 2007-03-19 | 2007-03-19 | Dried red wine and its brewing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710056951 CN101024805A (en) | 2007-03-19 | 2007-03-19 | Dried red wine and its brewing process |
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| CN101024805A true CN101024805A (en) | 2007-08-29 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649923A (en) * | 2012-05-31 | 2012-08-29 | 中法合营王朝葡萄酿酒有限公司 | Air-dried grape wine and brewing method thereof |
| CN102660424A (en) * | 2012-05-31 | 2012-09-12 | 中法合营王朝葡萄酿酒有限公司 | Air-drying red wine and brewing process thereof |
| CN102676330A (en) * | 2012-05-31 | 2012-09-19 | 中法合营王朝葡萄酿酒有限公司 | Air-dried wine and preparation process thereof |
| CN102676473A (en) * | 2012-05-31 | 2012-09-19 | 中法合营王朝葡萄酿酒有限公司 | Pectinase for air dried wine and screening method |
| CN103468453A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Air-dried rose fragrant and sweet white wine and brewing method thereof |
| 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 |
| CN104593185A (en) * | 2015-01-05 | 2015-05-06 | 郎法文 | Production process for Hailongjiao dry red wine |
| CN105969566A (en) * | 2016-07-24 | 2016-09-28 | 普定县瑞鸿生产力促进有限责任公司 | Making method of red wine |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN112063467A (en) * | 2020-10-09 | 2020-12-11 | 紫云自治县格凸红生态食品开发有限公司 | Processing and preparation technology of red wine |
-
2007
- 2007-03-19 CN CN 200710056951 patent/CN101024805A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649923A (en) * | 2012-05-31 | 2012-08-29 | 中法合营王朝葡萄酿酒有限公司 | Air-dried grape wine and brewing method thereof |
| CN102660424A (en) * | 2012-05-31 | 2012-09-12 | 中法合营王朝葡萄酿酒有限公司 | Air-drying red wine and brewing process thereof |
| CN102676330A (en) * | 2012-05-31 | 2012-09-19 | 中法合营王朝葡萄酿酒有限公司 | Air-dried wine and preparation process thereof |
| CN102676473A (en) * | 2012-05-31 | 2012-09-19 | 中法合营王朝葡萄酿酒有限公司 | Pectinase for air dried wine and screening method |
| CN102649923B (en) * | 2012-05-31 | 2013-08-28 | 中法合营王朝葡萄酿酒有限公司 | Air-dried grape wine and brewing method thereof |
| CN102660424B (en) * | 2012-05-31 | 2014-04-02 | 中法合营王朝葡萄酿酒有限公司 | Air-drying red wine and brewing process thereof |
| 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 |
| CN103468453A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Air-dried rose fragrant and sweet white wine and brewing method thereof |
| CN104593185A (en) * | 2015-01-05 | 2015-05-06 | 郎法文 | Production process for Hailongjiao dry red wine |
| CN105969566A (en) * | 2016-07-24 | 2016-09-28 | 普定县瑞鸿生产力促进有限责任公司 | Making method of red wine |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN112063467A (en) * | 2020-10-09 | 2020-12-11 | 紫云自治县格凸红生态食品开发有限公司 | Processing and preparation technology of red wine |
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Open date: 20070829 |