CN101717707A - Technique for producing low-alcohol sweet white wine - Google Patents
Technique for producing low-alcohol sweet white wine Download PDFInfo
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- CN101717707A CN101717707A CN200910256046A CN200910256046A CN101717707A CN 101717707 A CN101717707 A CN 101717707A CN 200910256046 A CN200910256046 A CN 200910256046A CN 200910256046 A CN200910256046 A CN 200910256046A CN 101717707 A CN101717707 A CN 101717707A
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Abstract
The invention relates to a technique for producing low-alcohol and sweet white wine, which comprises the following steps: embedding activated grape wine yeast with sodium alga acid to obtain yeast gel particles; putting the yeast gel particles into clear white grape juice for fermentation; when the alcohol content reaches 3 to 7 percent (V/V), separating the yeast gel particles, filtering, and stopping the fermentation; refrigerating at the temperature of between -2 and 4 DEG C for 15 to 30 days to separate out cream of tartar and coagulate macromolecular substances such as polyphenol, proteins and the like; and ageing below 15 DEG C for 6 to 12 months, filtering with a film, and filling to obtain a finished product of the wine. The low-alcohol and sweet white wine brewed by the technique has low alcohol content, and is particularly suitable for the middle and old aged people, women, children and special groups; and sugar which is not fermented completely is maintained in the wine, and sweetness is from the grape, so the wine is beneficial to the health of human bodies.
Description
Technical field
The invention belongs to technical field of bioengineering, relate in particular to a kind of employing alginate calcium activatory wine active dry yeast bacterium is carried out embedding, utilize the production technology of yeast gel particle fermentation low-alcohol sweet white wine.
Background technology
Contain sugar, amino acid, VITAMIN, mineral substance etc. in the grape wine, these all are the requisite nutrient substances of human body.Proanthocyanidin in the grape wine can be stablized the collegen filament that constitute various films, can suppress L-Histidine decarboxylase., avoids producing too much group ammonia, and the saturating property that reduces vessel wall prevents arteriosclerosis; Resveratrol has direct effect to the control cardiovascular and cerebrovascular diseases, and it is antibiotic to give protection against cancer; Materials such as the tannin in the grape wine, pigment, flavonoid can stimulate circulation, aid digestion, beautifying face and moistering lotion.Therefore, drink grape wine in right amount every day and have the good preventing curative effect, remove operating pressure, eliminate activity oxygen prevents and prevents and treats cardiovascular disorder, preventing thrombosis disease, anti-cancer, antiviral and immunoregulation effect, also can play mood, diuresis, the digestant effect of calming down anxiety, especially it is tired to decline for the elderly's energy, and E-at pleasure, drink with measure can accelerate blood circulate, and enhances metabolism, strengthen digestion and immunizing power, can play the effect of promoting longevity.Although grape wine has important effect to health, but ethanol content is generally 10%～13% (V/V) after all, be restricted in some special occasions, as the elderly and some special populations, unsuitable excess ingestion alcohol, but want to obtain health-care components vinous, this just provides development space for low-alcohol wine.
State Standard of the People's Republic of China GB 15037-2006 regulation, grape wine be to be raw material with fresh grape or Sucus Vitis viniferae, forms through all or part of fermentation brew, contains the fermented wine of certain alcoholic strength.Low-alcohol wine is to adopt fresh grape or Sucus Vitis viniferae through all or part of fermentation, adopts special warfare to process, and alcoholic strength is the grape wine of 0.5%～7.0% (volume fraction).Production technique about low-alcohol wine, the method that generally adopts has two classes at present: a class is the sugar degree that lowers Sucus Vitis viniferae before the fermentation, as adopt immature grape or ferment with the low Sucus Vitis viniferae of sugar degree, or reducing sugar degree in the Sucus Vitis viniferae with glucose oxidase, these methods are all influential to mouthfeel vinous; Another kind of is that employing is that the fermentation back reduces ethanol content, mainly adopts reverse osmosis membrane, so not only needs expensive equipment, and causes very big waste.
Grape wine is divided into by sugar degree: four types on dried, half-dried, half sweet, sweet type, wherein sweet type wine is the grape wine of sugar degree greater than 45.0g/L.China human consumer generally likes Sweet wine.At present mainly contain following several method about brewageing of sweet type wine: what generally adopt is, lead to Dry white wine earlier, add again with the stable Sucus Vitis viniferae of sulfurous gas or inspissated juice or with white sugar and allocate, this method is easy, but later stage grape wine style is not obvious, and therefore many breweries orientate this wine as low-grade type; Another method is to carry out the part fermentation, uses 100mg/L sulfur dioxide treatment, low temperature Sterile Filtration when necessarily requiring when the wine degree reaches, it is less that this method adopts, filtration difficulty, trouble, fermentation is difficult for ending, and adds a large amount of sulfurous gas and easily cause food safety hidden danger.
Summary of the invention
In order to overcome above-mentioned defective and deficiency, the invention provides a kind of simple low-alcohol sweet white wine production technology, adopt this method to produce low-alcohol sweet white wine, method is simple, and production cost is lower.
For achieving the above object, the technical scheme of employing is:
Adopt sodium alginate that the activatory yeast is carried out embedding, obtain the yeast gel particle, render in the clarifying Fructus Vins juice and ferment, when the wine degree reached 3～7% (V/V), the separated yeast gel particle filtered, stuck fermentation,-2～4 ℃ of refrigerations 15～30 days, winestone is separated out, the cohesion of macromolecular substance such as polyphenol, albumen, then ageing below 15 ℃ 6～12 months, membrane filtration, can obtains finished product grape wine.
Concrete technical scheme is:
1. the activation of yeast cell: take by weighing active dry yeast, the ratio of active dry yeast and Sucus Vitis viniferae is 0.5～1.0g: 1L, adds 38～42 ℃ warm water, and amount of water is a warm water: active dry yeast=10～15L: 1000g, stir into pasty state, activate 0.5～1 hour down at 25～30 ℃.
2. the preparation of yeast gel particle: take by weighing the sodium alginate that equates with the yeast amount, add 40～50 ℃ of warm water, amount of water is 10～15 times of sodium alginate consumption, heat while stirring, be dissolved into transparent colloidal solution up to sodium alginate, the gluey solution of sodium alginate is mixed with activatory wine yeast liquid yeast, add to become in the device, it is splashed into the CaCl of 0.05mol/L
2In the solution, soaked 25～35 minutes,, and, use sterile water wash at last, obtain the yeast gel particle with clear water rinsing 2 times with aseptic screen cloth or filtered through gauze.
3. the fermentation of low-alcohol sweet white wine
(1) add the yeast gel particle in the clarification Sucus Vitis viniferae, ferment under 20～25 ℃ of temperature, when treating that the wine degree reaches 3～7% (V/V), the separated yeast gel particle filters stuck fermentation.
(2) fermented liquid that step (1) is obtained refrigerates 15～30 days down at-2～4 ℃, and winestone is separated out, the cohesion of macromolecular substance such as polyphenol, albumen, and then ageing below 15 ℃ 6～12 months, membrane filtration, can obtains low-alcohol sweet white wine.
The present invention has the following advantages: the low-alcohol wine of brewageing gives off a strong fragrance, and the wine degree meets the requirement of GB 15037-2006 low-alcohol wine, and sweet taste is whole or most of, and the equipment that needs is simple from grape, and method is grasped easily, and production cost is lower.
Embodiment
For describing the present invention in detail, the present invention will be further described below in conjunction with the concrete example of implementing, yet described embodiment should not explain in the mode of restriction.
Embodiment 1
1, selecting for use of grape: select white wine kind Chardonney (Chardonnay) grape fruit 1000kg for use, the mensuration sugar degree is 182g/L, no disease and pest, and ripening degree is good.
2, Sucus Vitis viniferae preparation: with the fragmentation of grape destemming, obtain the grape mash of 850L, adding and containing sulfurous gas is 6% sulfurous acid solution 1.13L, be that the sulfurous gas addition is 80mg/L, add the special-purpose polygalacturonase of grape wine of 425g again, stirred 0.5 hour, press extracting juice with juice separator, the plant type grape wine clarifying agent gluten protein that adds 850g in the Sucus Vitis viniferae, use 50 ℃ of warm water swellings in advance, squeeze into again in the Sucus Vitis viniferae, stir, clarified 24 hours, and got the clarification Sucus Vitis viniferae and change 1m over to
3Have in the sealed fermenting jar of stainless steel filtering net, the volume of Sucus Vitis viniferae is 650L.
3, zymic activation: take by weighing the white wine special active dry yeast 650g that French Lai Mengte company produces in the 1.0g/L ratio of Sucus Vitis viniferae amount, add 38 ℃ of warm water of 6500ml, stir into pasty state, 30 ℃ of activation 1 hour down.
4, the preparation of yeast gel particle: take by weighing the sodium alginate of 650g, add 40 ℃ of warm water 6500ml, stir and heating, be dissolved into transparence up to sodium alginate, the gluey solution of sodium alginate is mixed with the activation yeast, add to become to drip in the device, it is splashed into the CaCl of 0.05mol/L
2In the solution, soaked 30 minutes, use screen filtration, and with clear water rinsing 3 times, last is all over using sterile water wash.
5, fermentation: the yeast gel particle is put in the fermentor tank, 20 ℃ of bottom fermentations 7 days, wine degree of detection in per 6 hours and sugar degree, when the wine degree is 5% (V/V), immediately karusen is changed in another jar, it is separated with the yeast gel particle, filter with flame filter press, this moment, sugar degree vinous was 65g/L, i.e. low-alcohol sweet white wine.
6, the stability of low-alcohol sweet white wine is handled: glue processing under the plant type grape wine clarifying agent gluten protein of adding 0.5g/L in the grape wine after ageing, make macromolecular substance cohesions such as polyphenol, albumen, refrigerate 20 days down at-2 ℃, winestone is separated out, the macromolecular substance precipitation, diatomite filtration.
7, the ageing of low-alcohol sweet white wine: the grape wine after the filtration adds the sulfurous gas of 60mg/L, 10 ℃ of following ageing 6 months.
8, the grape wine after the ageing is carried out membrane filtration, can.
Embodiment 2
1. selecting for use of grape: select white wine kind Italian Riesling grape fruit 1000kg for use, the mensuration sugar degree is 178g/L, no disease and pest, and ripening degree is good.
2, Sucus Vitis viniferae preparation: with the fragmentation of grape destemming, obtain the grape mash of 880L, adding and containing sulfurous gas is 6% sulfurous acid solution 1.02L, and promptly the sulfurous gas addition is 70mg/L, adds the special-purpose polygalacturonase of grape wine of 425g again, stirred 30 minutes, press extracting juice with juice separator, add the plant type grape wine clarifying agent gluten protein of 1056g in the Sucus Vitis viniferae, stir, clarified 24 hours, and got the clarification Sucus Vitis viniferae and change 1m over to
3Have in the sealed fermenting jar of stainless steel filtering net, the volume of Sucus Vitis viniferae is 750L.
3, zymic activation: take by weighing the white wine special active dry yeast 750g that French Lai Mengte company produces in the 1.0g/L ratio of Sucus Vitis viniferae amount, add 38 ℃ of warm water of 7500ml, stir into pasty state, 28 ℃ of activation 1 hour down.
4, the preparation of yeast gel particle: take by weighing the sodium alginate of 750g, add 46 ℃ of warm water 7000ml, stir and heating, be dissolved into transparence up to sodium alginate.The gluey solution of sodium alginate is mixed with the activation yeast, add to become to drip in the device, it is splashed into the CaCl of 0.05mol/L
2In the solution, soaked 30 minutes, use screen filtration, and with clear water rinsing 3 times, last is all over using sterile water wash.
5, fermentation: the yeast gel particle is put in the fermentor tank, 20 ℃ of bottom fermentations 7 days, wine degree of detection in per 6 hours and sugar degree, when the wine degree is 6% (V/V), immediately karusen is changed in another jar, it is separated with the yeast gel particle, filter with flame filter press, this moment, sugar degree vinous was 45g/L, i.e. low-alcohol sweet white wine.
6, the stability of low-alcohol sweet white wine is handled: the plant type grape wine clarifying agent gluten protein that adds 0.5g/L in the grape wine after ageing, following glue is handled, make macromolecular substance cohesions such as polyphenol, albumen, refrigerate 30 days down at-2 ℃, winestone is separated out, the macromolecular substance precipitation, diatomite filtration.
7, the ageing of low-alcohol sweet white wine: the grape wine after the filtration adds the sulfurous gas of 70mg/L, 13 ℃ of following ageing 8 months.
8, the grape wine after the ageing is carried out membrane filtration, can.
Claims (4)
1. a low-alcohol sweet white wine production technology is characterized in that adopting sodium alginate that the activatory yeast is carried out embedding, obtains the yeast gel particle, render in the clarifying Fructus Vins juice and ferment, when the wine degree reaches 3～7% (V/V), the separated yeast gel particle, filter, stuck fermentation was-2～4 ℃ of refrigerations 15～30 days, winestone is separated out, polyphenol, protein macromolecule coagulation of materials are then at ageing below 15 ℃ 6～12 months, membrane filtration, can obtains finished product grape wine.
2. according to the described low pure and sweet type Production of Wine technology of claim 1, it is characterized in that described activatory yeast is to adopt following method to obtain: take by weighing active dry yeast, the ratio of active dry yeast and Sucus Vitis viniferae is 0.5～1.0g: 1L, the warm water that adds 38～42 ℃, amount of water is a warm water: active dry yeast=10～15L: 1000g, stir into pasty state, activate 0.5～1 hour down at 25～30 ℃.
3. according to the described low pure and sweet type Production of Wine technology of claim 1, it is characterized in that describedly being: take by weighing the sodium alginate that equates with the yeast amount to activating the method that the back yeast carries out embedding, add 40～50 ℃ of warm water, amount of water is 10～15 times of sodium alginate consumption, heat while stirring, be dissolved into transparent colloidal solution, the gluey solution of sodium alginate is mixed with activatory wine yeast liquid yeast up to sodium alginate, add to become to drip in the device, it is splashed into the CaCl of 0.05mol/L
2In the solution, soaked 25～35 minutes,, and, use sterile water wash at last, obtain the yeast gel particle with clear water rinsing 2 times with aseptic screen cloth or filtered through gauze.
4. according to the described low pure and sweet type Production of Wine technology of claim 1, it is characterized in that acquisition yeast gel particle is rendered to the method for fermenting in the clarifying Fructus Vins juice is:
(1) add the yeast gel particle in the clarification Sucus Vitis viniferae, ferment under 20～25 ℃ of temperature, when treating that the wine degree reaches 3～7% (V/V), the separated yeast gel particle filters stuck fermentation;
(2) fermented liquid that step (1) is obtained refrigerates 15～30 days down at-2～4 ℃, and winestone is separated out, polyphenol, protein macromolecule coagulation of materials, and then ageing below 15 ℃ 6～12 months, membrane filtration, can promptly obtains low-alcohol sweet white wine.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105925405A (en) * | 2016-07-05 | 2016-09-07 | 张聪聪 | Desacidifying and alcoholizing method for grape wine |
| WO2017115156A1 (en) | 2015-12-28 | 2017-07-06 | Neobiotec S.A. | Methodology for preparing ethanol-reduced fermented beverages |
| CN107523456A (en) * | 2017-08-17 | 2017-12-29 | 河南牧业经济学院 | A kind of seedless white spirit white wine and preparation method thereof |
| CN107760507A (en) * | 2017-12-07 | 2018-03-06 | 甘肃农业大学 | A kind of brewing method of the low alcohol white wine of sweet tea type |
| CN108251411A (en) * | 2018-02-13 | 2018-07-06 | 南阳师范学院 | A kind of method that grape wine fixed yeast is prepared using oak chip |
| CN111019799A (en) * | 2019-12-20 | 2020-04-17 | 华南理工大学 | Method for enhancing tartaric stability of fruit wine |
| CN114106953A (en) * | 2021-12-23 | 2022-03-01 | 茅台学院 | Brewing method of low-alcohol sweet grape skin residue wine |
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2009
- 2009-12-21 CN CN200910256046A patent/CN101717707A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017115156A1 (en) | 2015-12-28 | 2017-07-06 | Neobiotec S.A. | Methodology for preparing ethanol-reduced fermented beverages |
| CN108603153A (en) * | 2015-12-28 | 2018-09-28 | 新生物技术股份公司 | The method for preparing the fermented beverage of ethyl alcohol reduction |
| CN105925405A (en) * | 2016-07-05 | 2016-09-07 | 张聪聪 | Desacidifying and alcoholizing method for grape wine |
| CN107523456A (en) * | 2017-08-17 | 2017-12-29 | 河南牧业经济学院 | A kind of seedless white spirit white wine and preparation method thereof |
| CN107523456B (en) * | 2017-08-17 | 2020-09-18 | 河南牧业经济学院 | Seedless white dry white wine and preparation method thereof |
| CN107760507A (en) * | 2017-12-07 | 2018-03-06 | 甘肃农业大学 | A kind of brewing method of the low alcohol white wine of sweet tea type |
| CN108251411A (en) * | 2018-02-13 | 2018-07-06 | 南阳师范学院 | A kind of method that grape wine fixed yeast is prepared using oak chip |
| CN111019799A (en) * | 2019-12-20 | 2020-04-17 | 华南理工大学 | Method for enhancing tartaric stability of fruit wine |
| CN114106953A (en) * | 2021-12-23 | 2022-03-01 | 茅台学院 | Brewing method of low-alcohol sweet grape skin residue wine |
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Application publication date: 20100602 |