CN101486958A

CN101486958A - Process for brewing Zizhenxiang wine

Info

Publication number: CN101486958A
Application number: CNA2009100141719A
Authority: CN
Inventors: 孙炳东
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-02-18
Filing date: 2009-02-18
Publication date: 2009-07-22
Anticipated expiration: 2029-02-18
Also published as: CN101486958B

Abstract

The invention discloses brewing technology of Zizhenxiang wine which is produced by using the ripe and fresh Zizhenxiang grapes through material preparation, first fermentation, first filtration, second fermentation and second filtration. The brewing technology can not only avoid damaging the nutritional ingredients of the Zizhenxiang grapes, but also maintain the original flavor and taste of the Zizhenxiang grapes, so as to brew high-quality Zizhenxiang wine.

Description

The making method of purple precious muscat wine

Technical field

The present invention relates to a kind of brewing technique of wine, especially relate to a kind of making method that adopts purple precious preserved fragrant grape wine brewing.

Background technology

Purple precious preserved fragrant grape, pericarp is deceived purple, and pericarp and pulp, pulp and seed are all easily separated.Pulp is soft, and fruit juice is many, and simple grain weighs 10 grams, does not have big granule, and denseer rose scent is arranged, sweet and sour taste, and quality is first-class, is one of improved seeds of grape.Grape except be used as for people fruit edible, be used for making grape wine more.Brewing grape wine technology is very ripe at present, but for adopting purple this kind of precious preserved fragrant grape is that raw material is brewageed and can be kept the original local flavor of purple precious preserved fragrant grape, the Wine-making technique of mouthfeel and nutritive ingredient is but uncommon, and the Wine-making technique that adopts all adopts in the presence of yeast and ferments at present, and be distilled into wine, such making method not only fermentation time and attenuation degree is wayward, also original local flavor of grape and nutritive ingredient have been destroyed because of zymic catalysis, reduce mouthfeel, therefore inapplicablely brewageed high-quality purple precious muscat wine.

Summary of the invention

Technical problem to be solved by this invention has provided and a kind ofly the time nutritive ingredient of purple precious preserved fragrant grape has not been damaged in wine brewing, and keep the original local flavor and the mouthfeel of purple precious preserved fragrant grape, thereby brewage the purple precious preserved fragrant grape wine-making technology of high-quality purple precious muscat wine.

For solving the problems of the technologies described above, technical scheme of the present invention is: the making method of purple precious muscat wine, and this technology comprises operation:

A. get the raw materials ready and select ripe purple precious preserved fragrant grape, it is excellent should adopting the new light violet precious preserved fragrant grape of not spraying insecticide in preceding about 15 days in harvesting, removes the fruit of rotting, go stalk to clean and remove foul impurity, and sterilization, Ex-all grape surface-moisture afterwards; And can adopt modes such as rare Peracetic Acid liquid or ultraviolet ray to carry out sterilization;

B. the one time fermentation grape container of packing into, the royal jelly that in container, adds relative grape weight 5～6% rock sugar, 2～8% cooking wine and 0.1～2% mix and sealed vessel after put into fermentation in pits, adopt half-light in the cellar for storing things, 16～28 ℃ of fermentation in pits envrionment temperatures, 80～120 days fermentation finished thoroughly1s of fermentation time, batch turning is 2～4 times between yeast phase, in order to fermentation; Adding cooking wine is alcoholic strength 38～52 degree liquor, container adopts porcelain container made or oak container, and grape can adopt brokenly the container of packing into behind the skin, also can adopt the container of packing into behind the broken pulping of grape, and grape is packed into and will be left the space behind the container, juice overflows during in order to avoid ferment, and preferably leaves the space and accounts for vessel volume 5～25%; Grape can carry out splendid attire in 16～28 ℃ cellar for storing things, to guarantee to have good leavening temperature;

C. once filter the slag charge after elimination is fermented, can adopt fine fiber webs to filter;

D. the juice of Secondary Fermentation after sealing and fermenting 30～50 days in container with the elimination slag charge, and keep 14～20 ℃ of fermentation in pits temperature;

E. get purple precious muscat wine and packing after secondary filtration filters.Can adopt fine fiber webs to filter, and can carry out ultra-violet sterilization, afterwards the precious muscat wine of purple be carried out packing.

The precious muscat wine making method of purple of the present invention, adopt the spontaneous fermentation in the container of sealing of purple precious preserved fragrant grape, phenomenons such as the wayward and fermentation of the fermentation of having avoided adopting the catalystic, fermentative of material such as yeast to cause is incomplete, the catalystic, fermentative of also having avoided materials such as yeast damages the original local flavor and the nutritive ingredient of the precious preserved fragrant grape of purple, make and brewage the purple precious muscat wine that forms and kept original local flavor of purple precious preserved fragrant grape and mouthfeel, guaranteed the quality of the purple precious muscat wine brewageed.

Embodiment

Below in conjunction with embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.Should be understood that in addition those skilled in the art can make various changes or modifications the present invention after the content of having read the present invention's instruction, these equivalent form of values fall within the application's appended claims institute restricted portion equally.

Embodiment one

A. get the raw materials ready and select the precious preserved fragrant grape of ripe fresh purple, remove the fruit of rotting, go stalk to clean and remove foul impurity, behind disinfection by ultraviolet light, dry the moisture on surface;

B. one time fermentation is with in 20 kilograms of oak barrel of packing into of grape, the space that accounts for oak barrel volume 25% is stayed at the bung place, the royal jelly that adds 1 kilogram of rock sugar, 52 0.4 kilogram of liquor of degree and 0.02 kilogram mixes, and will put into the cellar for storing things after the oak barrel sealing, adopt half-light, 16 ℃ of fermentation in pits temperature, 120 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things, batch turning is 4 times between yeast phase, in order to fermentation;

C. once filter with the slag charge after the fine fiber webs filtration elimination fermentation;

D. the juice of Secondary Fermentation after with elimination slag charge sealing and fermenting 30 days in oak barrel keeps 20 ℃ of fermentation in pits temperature;

E. the juice of secondary filtration after with Secondary Fermentation promptly gets purple precious muscat wine after filtering with fine fiber webs, can be distributed into bottle.

Embodiment two

B. one time fermentation is gone into 10 kilograms of broken leather jackets of grape in the porcelain jar, the space that accounts for porcelain jar volume 5% is stayed at a jar mouthful place, after the royal jelly that adds 0.6 kilogram of rock sugar, 38 0.8 kilogram of liquor of degree and 0.2 kilogram mixes, to put into the cellar for storing things after the porcelain jar sealing, adopt half-light, 28 ℃ of fermentation in pits temperature, 80 days fermentation finished thoroughly1s of fermentation time in the cellar for storing things, batch turning is 2 times between yeast phase, in order to fermentation;

D. the juice of Secondary Fermentation after with elimination slag charge sealing and fermenting 50 days in porcelain jar keeps 14 ℃ of fermentation in pits temperature;

Embodiment three

A. get the raw materials ready and select the precious preserved fragrant grape of ripe fresh purple, remove the fruit of rotting, go stalk to clean and remove foul impurity, dry the moisture on surface after the sterilization;

B. one time fermentation is with in 10 kilograms of oak barrel of packing into of grape, the royal jelly that adds 0.55 kilogram of rock sugar, 42 0.5 kilogram of liquor of degree and 0.1 kilogram mixes, to put into the cellar for storing things after the oak barrel sealing, adopt half-light in the cellar for storing things, 22 ℃ of fermentation in pits temperature, 100 days fermentation finished thoroughly1s of fermentation time, batch turning is 3 times between yeast phase, in order to fermentation;

D. the juice of Secondary Fermentation after with elimination slag charge sealing and fermenting 40 days in oak barrel keeps 16 ℃ of fermentation in pits temperature;

Claims

1, the making method of purple precious muscat wine is characterized in that this technology comprises operation:

A. get the raw materials ready and select ripe purple precious preserved fragrant grape, remove the fruit of rotting, go stalk to clean and remove foul impurity, and sterilization, Ex-all grape surface-moisture afterwards;

B. one time fermentation is with the grape container of packing into, the royal jelly that in container, adds relative grape weight 5～6% rock sugar, 2～8% cooking wine and 0.1～2% mix and sealed vessel after put into fermentation in pits, temperature is 16～28 ℃ in the cellar for storing things, 80～120 days fermentation finished thoroughly1s of fermentation time, batch turning is 2～4 times between yeast phase;

C. once filter the slag charge after elimination is fermented;

D. sealing and fermenting 30～50 days in the container of juice under 14～20 ℃ of Secondary Fermentation after with the elimination slag charge;

E. get purple precious muscat wine and packing after secondary filtration filters.

2, the making method of the precious muscat wine of purple as claimed in claim 1 is characterized in that: described container adopts porcelain container made or oak container.

3, the making method of the precious muscat wine of purple as claimed in claim 1 is characterized in that: adding cooking wine is 38～52 degree liquor.

4, the making method of the precious muscat wine of purple as claimed in claim 1 is characterized in that: the container of packing into behind the broken skin of grape.

5, the making method of the precious muscat wine of purple as claimed in claim 1 is characterized in that: grape is packed into and is left the space that accounts for vessel volume 5～25% behind the container.

6, as the making method of the precious muscat wine of each described purple in the claim 1 to 5, it is characterized in that: carry out ultra-violet sterilization before the purple precious muscat wine packing of brewageing.