CN101586061A - Technique of brewing special grape sweet wine from spine grape - Google Patents
Technique of brewing special grape sweet wine from spine grape Download PDFInfo
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- CN101586061A CN101586061A CNA2009100436607A CN200910043660A CN101586061A CN 101586061 A CN101586061 A CN 101586061A CN A2009100436607 A CNA2009100436607 A CN A2009100436607A CN 200910043660 A CN200910043660 A CN 200910043660A CN 101586061 A CN101586061 A CN 101586061A
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Abstract
The invention provides a technique of brewing special grape sweet wine from spine grape, which adopts the spine grape in the Hunan of China; the dried fruit of medlar is adopted to replace the traditional sucrose to increase the sugar content of the grape so as to increase the style modificability and mouthfeel density and overcome the disadvantage that the wine body of the dry wine is not harmonious; the sweet grape wine with high alcoholic strength is produced according to the characteristic that the high-temperature sugar-protection fermentation quality is difficult to control in the hot weather in south. Compared with the grape wine of Eurasian, the grape sweet wine of the invention has unique style, gorgeous colour, fresh and pleasant fruit incense of strawberry and medlar, a little high alcohol contennt; the mouthfeel is sweet and smooth, tasty and refreshing with long finish; the contents of nutrient component and the physiological active component are abundant.
Description
Technical field
The invention belongs to the wine making technical field, relate to a kind of technology of brewing special grape sweet wine from spine grape.
Background technology
The Eurasian population of the many employings of tradition grape wine, America population grape brew, being confined to northern some areas in China produces, and these Wine Grapes are difficult to show potential quality in the south plantation, also very that embodies maximum value to its processed goods,, develop very few so far for having Vitis davidi brew Sweet wine unique advantage, that be suitable for the south plantation.The sweet type wine of south grape brew, generally need ferment between the later stage or allotment mend sugar reach wine degree vinous and sugar degree, so the mouthfeel of making wine light, inharmonic characteristics such as the sucrose flavor is dense can not satisfy the demand of people to the high-quality wine of elegant tasty and refreshing type mouthfeel.
Summary of the invention
The technology that the purpose of this invention is to provide a kind of brewing special grape sweet wine from spine grape.The sweet type wine of grape of the present invention is compared with Eurasian population grape wine its unique style, beautiful in colour, and pure and fresh pleasant strawberry aroma and FRUCTUS LYCII are arranged, wine Du Lvegao, and mouthfeel is sweet, tasty and refreshing, long times of aftertaste, and its nutritive ingredient and content of physiologically active substance are abundant.
The objective of the invention is to realize in the following manner.
A kind of technology of brewing special grape sweet wine from spine grape, step comprise material choice, destemming fragmentation, go into a jar fermentation, squeeze separation, ageing and clarifying treatment, cold steady processing, high-temperature sterilization, Sterile Filtration.Described raw material is selected from the geographic Vitis davidi of Hunan China; Go in jar fermenting process, when treating that grape mash pol day, the amount of falling was not less than 10g/L, add part sucrose and the dried fruit of lycium barbarum powder that is equivalent to grape quality 18～22%, add sugar part and spend 14～16 to the final total wine degree that ferments, remaining sugar concentration is 45-55g/L.
The used dried fruit of lycium barbarum sugar degree of described dried fruit of lycium barbarum powder is not less than 50%, dried fruit of lycium barbarum should be pulverized evenly before going into jar, and granular size is controlled at diameter 1-2mm.
Described temperature when going into jar fermentation is 20-25 ℃.
Concrete steps are as follows:
1, raw material (grape sorting)
Liquor-making raw material adopts Hunan China area Vitis davidi, enter the Vitis davidi behind the processing stand, manually sorting meticulously again, the requirement ripening degree is good, and anosis fruit, decayed fruit, living Chinese olive and other foreign material must not directly contact the fruit ear of cutting with the soil, the apparatus of transportation grape requires nonpoisonous and tasteless, it is broken to guarantee that fresh fruit is not squeezed, and quantitatively plucks according to the amount of finish on the same day, must not make the grape cut in the ground or processing stand deposit above 24 hours.
2, destemming fragmentation
With the destemming crusher grape fruit is separated with carpopodium, feel, reduce Stemmy with the content and the convergence that reduce tannin inferior, and make pericarp break, fruit juice is overflowed.Attention: avoid tearing up pericarp as far as possible, crush seed, pulverize carpopodium.
3, go into a jar fermentation
The pulp of destemming fragmentation (pump) is gone into fermentor tank, and pan feeding accounts for 80% of container, adds SO with material
250mg/L, the yeast enlarged culturing that the Vitis davidi that utilization is extracted carries starts fermentation.Whether morning, noon and afternoon every day are respectively surveyed proportion, temperature once, normally carry out to observe fermentation.Ferment (treating that the grape mash pol day amount of falling is not less than 10g/L) when the most vigorous, (dried fruit of lycium barbarum requires clean nothing to go mouldy with being equivalent to the dried fruit of lycium barbarum powder of grape quality 18～22% through fragmentation to add part sucrose according to the grape sugar degree, sugar degree is not less than 50%, dried fruit of lycium barbarum should be pulverized evenly before going into jar, granular size is controlled at about diameter 1-2mm.General interpolation sugar part is spent 14～16 to the finally total wine degree of fermentation, and residual sugar is at 45-55g/L, and temperature should be controlled at 20-25 ℃.Cooling measure can adopt the underground water cooling, also can adopt freezing refrigerating mode.Pigment lixiviate: 7-10 days, carried out circulated sprinkling every day four times between yeast phase, and pericarp carpopodium and seed are flooded, and brings color, tannin, lixiviate material and fragrance to red wine.
4, squeezing separates
When to the fermentation later stage, more to detect the variation of grape mash temperature and proportion every day, when reducing to 1.040-1.030, separates proportion.
5, ageing and clarifying treatment
Fermentation is mended SO after separating immediately
250mg/L, temperature is controlled at below 20 ℃, and sealing immediately enters the ageing stage.New wine by each tank switching (bucket) removal throw out (annual according to circumstances tank switching 3-4 time), is deposited to the ripening stage for well with clarification naturally, promptly plays the glue processing before listing, for well, is determined by experiment usage quantity with tannin and bentonite.The grape wine of tank storage goes to change the wine cellar storage over to behind the wine mud through 2 tank switchings, determines a barrel time according to the sense organ situation, is generally 6,7 months.To add bucket during this time week about once.
6, cold steady processing
Naturally frozen or handle with refrigerator in the winter time in other season.Allowing grape wine pass through the freezing of stage in winter, is that grape wine is cooled off subzero 6-7 ℃ (freezing point threshold value), allows it keep for some time under this temperature (general 10-15 days, decide according to effect), muddy thing is sunk, make color and luster and clarity reach stable, mouthfeel is mellow and full.Behind freezing the finishing, can carry out clarification filtration to wine and handle.General diatomite and the cardboard filter machine of adopting filters.
7, high-temperature sterilization is handled
Need the wine that clarification filtration is good to carry out flash pasteurization before the can and handle, temperature is controlled at about 120 ℃, and time 3-5s rises again more than 15 ℃, can Sterile Filtration and can.
8, Sterile Filtration can
Carry out every experiments such as physics and chemistry and microorganism before the can, under the qualified prerequisite of every index, adopt the aperture smaller or equal to 0.6 micron degerming cardboard or membrane filtration after directly can, new bottled wine also will wash the available SO that contains
2The flushing of 120mg/L sulfurous sour water drains back dress wine.
9, check, dispatch from the factory
Every batch of finished wine will be tested under light by bottle, to observe whether foreign matter is arranged.To the sense organ of every batch of wine, physics and chemistry, sanitary index all strictness detect.The bottled grape wine tag identifier that dispatches from the factory will meet the marked content of alcoholic drink label requirement.
10, the grape wine finished product stores
Bottled grape wine should keep place cleaning, drying, well-ventilated, be strictly on guard against the sunlight direct projection in transportation and storage process, must not directly contact with ground, can not contact and near being corrosive or depressed mouldy, the goods that becomes damp, forbid to put together with dangerous product, the grape wine that seals with cork stopper must crouch and put or put upside down.Store phenomenon such as muddiness should not take place bottled grape wine, become sour by above condition.Day allow a small amount of winestone and pigementation from bottling above 18 months wine.Annotate: for guaranteeing quality vinous, the mechanical means that the per pass operation is used all will in time be cleaned, sterilize before use with after using.
Advantage of the present invention:
1, Vitis davidi is worldwide concentrated and is distributed in areas such as Hunan China Changsha, the western Hunan, Huaihua, Zhangjiajie, utilizes Chinese Vitis davidi development of resources to go out to belong to the grape wine of Chinese peculiar style, especially can give prominence to the characteristics of Chinese nation's landscape.The contriver sums up the making method that is suitable for this Vitis davidi kind through a large amount of explorations, if the existing technology of utilization is handled this kind, perhaps adopts technology of the present invention that grape variety commonly used is handled all and can not reach effect of the present invention.
2, novel process adopts dried fruit of lycium barbarum to replace traditional sucrose to mend the sugar degree that sugared mode increases grape; Increase style vinous and modified property and the dense property of mouthfeel, overcome shortcomings such as high wine degree wine body is inharmonious; At the southern climates sweltering heat, high temperature is protected the difficult control characteristic of sugar-fermenting quality, produces the Sweet wine of high alcohol content.
3, the grape wine characteristic that the present invention brewageed:
1) color and luster: the color of gillyflower or purple rugose rose, blue partially in red, obviously be different from the Ruby red of Eurasian population, change traditional vitis vinifera raw material wine brewing, utilize East Asia population Vitis davidi to brewage unique beautiful color and luster;
2) fragrance: pure and fresh pleasant strawberry aroma and Chinese wolfberry fruit aroma are arranged.
3) mouthfeel: the sweet type wine of the Vitis davidi of institute's brew is sweet, tasty and refreshing, and clarity, transparency, stability all are better than traditional Sweet wine.
4, technical process of the present invention is simple, implements easily, and cost investment is little.
The difference of traditional wine and novel process wine
Embodiment
Following examples are intended to further specify the present invention, and unrestricted the present invention.
Embodiment 1
1, raw material (grape sorting)
Vitis davidi has the phenology performance of significant southern wild fruit as coming from the wild kind in southern native country, can resist overcast and rainy wet weather, does not catch an illness, high temperature resistant.Liquor-making raw material adopts the geographic cultivation Vitis davidi of Hunan China, self sophisticated native country wine-growing technology in addition, and raw material is richly endowed by nature.Enter the Vitis davidi behind the processing stand, manually sorting meticulously again, it is good to choose ripening degree, anosis fruit, decayed fruit, living Chinese olive and other foreign material, the fruit ear of cutting directly must not be contacted with the soil, the apparatus of transportation grape is nonpoisonous and tasteless, and it is broken to guarantee that fresh fruit is not squeezed, amount of finish according to the same day is quantitatively plucked, must not make the grape cut in the ground or processing stand deposit above 24 hours.
2, destemming fragmentation
With the destemming crusher grape fruit is separated with carpopodium, feel, reduce Stemmy with the content and the convergence that reduce tannin inferior, and make pericarp break, fruit juice is overflowed.Avoid tearing up pericarp as far as possible, crush seed, pulverize carpopodium.
3, go into a jar fermentation
The pulp of destemming fragmentation (pump) is gone into fermentor tank, and pan feeding accounts for 80% of container, adds SO with material
250mg/L, the yeast enlarged culturing that the Vitis davidi that utilization is extracted carries starts fermentation.Whether morning, noon and afternoon every day are respectively surveyed proportion, temperature once, normally carry out to observe fermentation.Waiting to ferment when vigorous, (the grape mash pol obviously reduces, day, the amount of falling was more than 10g/L), (dried fruit of lycium barbarum requires clean nothing to go mouldy with being equivalent to the dried fruit of lycium barbarum powder of grape quality 18～22% through fragmentation to add part sucrose according to the grape sugar degree, sugar degree is not less than 50%, dried fruit of lycium barbarum should be pulverized evenly before going into jar, granular size is about diameter 1-2mm), be added into total wine degree 16 degree, temperature is controlled at 25 ℃.Cooling measure can adopt the underground water cooling, also can adopt freezing refrigerating mode.Pigment lixiviate: 7-10 days, carried out circulated sprinkling every day four times between yeast phase, and pericarp carpopodium and seed are flooded, and brings color, tannin, lixiviate material and fragrance to red wine.
4, squeezing separates
When to the fermentation later stage, more to detect the variation of grape mash temperature and proportion every day, when reducing to (proportion 1.040-1.030), separates proportion.
5, ageing and clarifying treatment
Fermentation is mended SO after separating immediately
250mg/L, temperature is controlled at below 20 ℃, and sealing immediately enters the ageing stage.New wine by each tank switching (bucket) removal throw out (annual according to circumstances tank switching 3-4 time), is deposited to the ripening stage for well with clarification naturally, promptly plays the glue processing before listing, for well, is determined by experiment usage quantity with tannin and bentonite.The grape wine of tank storage goes to change the wine cellar storage over to behind the wine mud through 2 tank switchings, determines a barrel time according to the sense organ situation, is generally 6,7 months.To add bucket during this time week about once.
6, cold steady processing
Naturally frozen or handle with refrigerator in the winter time in other season.Allowing grape wine pass through the freezing of stage in winter, is that grape wine is cooled off subzero 6-7 ℃ (freezing point threshold value), allows it keep for some time under this temperature (general 7-10 days, decide according to effect), muddy thing is sunk, make color and luster and clarity reach stable, mouthfeel is mellow and full.Behind freezing the finishing, wine is carried out clarification filtration handle.Adopt diatomite and cardboard filter machine to filter.
7, high-temperature sterilization is handled
Need the wine that clarification filtration is good to carry out flash pasteurization before the can and handle, temperature is controlled at about 120 ℃, and time 3-5s rises again more than 15 ℃ Sterile Filtration and can.
8, Sterile Filtration can
Carry out every experiments such as physics and chemistry and microorganism before the can, under the qualified prerequisite of every index, adopt the aperture smaller or equal to 0.6 micron degerming cardboard or membrane filtration after directly can, new bottled wine also will wash, with containing SO
2The flushing of 120mg/L sulfurous sour water drains back dress wine.
9, check, dispatch from the factory
Every batch of finished wine will be tested under light by bottle, to observe whether foreign matter is arranged.To the sense organ of every batch of wine, physics and chemistry, sanitary index all strictness detect.The bottled grape wine tag identifier that dispatches from the factory will meet the marked content of alcoholic drink label requirement.
10, the grape wine finished product stores
Bottled grape wine should keep place cleaning, drying, well-ventilated, be strictly on guard against the sunlight direct projection in transportation and storage process, must not directly contact with ground, can not contact and near being corrosive or depressed mouldy, the goods that becomes damp, forbid to put together with dangerous product, the grape wine that seals with cork stopper must crouch and put or put upside down.Store phenomenon such as muddiness should not take place bottled grape wine, become sour by above condition.Day allow a small amount of winestone and pigementation from bottling above 18 months wine.For guaranteeing quality vinous, the mechanical means that the per pass operation is used all will in time be cleaned, sterilize before use with after using.
Embodiment 2
Waiting to ferment when vigorous, (the grape mash pol obviously reduces, day, the amount of falling was more than 10g/L), (dried fruit of lycium barbarum requires clean nothing to go mouldy with being equivalent to the dried fruit of lycium barbarum powder of grape quality 18% through fragmentation to add part sucrose according to the grape sugar degree, sugar degree is not less than 50%, dried fruit of lycium barbarum should be pulverized evenly before going into jar, granular size is about diameter 1-2mm), be added into total wine degree 14 degree, temperature is controlled at 20 ℃.All the other steps are with embodiment 1.
Embodiment 3
Waiting to ferment when vigorous, (the grape mash pol obviously reduces, day, the amount of falling was more than 10g/L), (dried fruit of lycium barbarum requires clean nothing to go mouldy with being equivalent to the dried fruit of lycium barbarum powder of grape quality 22% through fragmentation to add part sucrose according to the grape sugar degree, sugar degree is not less than 50%, dried fruit of lycium barbarum should be pulverized evenly before going into jar, granular size is about diameter 1-2mm), be added into total wine degree 15 degree, temperature is controlled at 23 ℃.All the other steps are with embodiment 1.
Claims (3)
1, a kind of technology of brewing special grape sweet wine from spine grape, step comprises material choice, destemming fragmentation, goes into a jar fermentation, squeezes separation, ageing and clarifying treatment, cold steady processing, high-temperature sterilization, Sterile Filtration, it is characterized in that described raw material is selected from the geographic Vitis davidi of Hunan China; Go in jar fermenting process, when treating that grape mash pol day, the amount of falling was not less than 10g/L, adding part sucrose and the dried fruit of lycium barbarum powder that is equivalent to grape quality 18～22%, adding the sugared part of final wine degree always that extremely ferments is 14～16 degree, remaining sugar concentration is 45-55g/L.
2, the technology of brewing special grape sweet wine from spine grape according to claim 1 is characterized in that, the used dried fruit of lycium barbarum sugar degree of described dried fruit of lycium barbarum powder is not less than 50%, dried fruit of lycium barbarum should be pulverized evenly before going into jar, and granular size is controlled at diameter 1-2mm.
3, the technology of brewing special grape sweet wine from spine grape according to claim 1 is characterized in that, described temperature when going into jar fermentation is 20-25 ℃.
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| CNA2009100436607A CN101586061A (en) | 2009-06-10 | 2009-06-10 | Technique of brewing special grape sweet wine from spine grape |
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| CNA2009100436607A CN101586061A (en) | 2009-06-10 | 2009-06-10 | Technique of brewing special grape sweet wine from spine grape |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914420A (en) * | 2010-08-20 | 2010-12-15 | 长沙坛坛香调料食品有限公司 | Low-alcohol fermented brier grape beverage and processing method thereof |
-
2009
- 2009-06-10 CN CNA2009100436607A patent/CN101586061A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914420A (en) * | 2010-08-20 | 2010-12-15 | 长沙坛坛香调料食品有限公司 | Low-alcohol fermented brier grape beverage and processing method thereof |
| CN101914420B (en) * | 2010-08-20 | 2011-11-09 | 长沙坛坛香调料食品有限公司 | Low-alcohol fermented brier grape beverage and processing method thereof |
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Free format text: FORMER OWNER: WANG SHENGHUI |
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Effective date of registration: 20101231 Address after: 410147 Qingshan village, Qingshan Castle Peak, Hunan, Changsha County Applicant after: Shi Shuguang Address before: 410147 Qingshan village, Qingshan Castle Peak, Hunan, Changsha County Applicant before: Shi Shuguang Co-applicant before: Wang Shenghui |
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Open date: 20091125 |