CN102168002B

CN102168002B - Wine-making process

Info

Publication number: CN102168002B
Application number: CN2011100576455A
Authority: CN
Inventors: 胡博然
Original assignee: HANGZHOU AUBOCAVES WINE CO Ltd
Current assignee: Hangzhou Aubocaves Wine Co., Ltd.
Priority date: 2011-03-11
Filing date: 2011-03-11
Publication date: 2012-07-18
Anticipated expiration: 2031-03-11
Also published as: CN102168002A

Abstract

The invention relates to a wine-making process which mainly comprises the steps of squeezing grape materials, inoculating with yeast to carry out alcohol fermentation, inoculating with lactic acid bacteria to carry out malic acid-lactic acid fermentation, aging, cool stabilizing, filtering, sterilizing, filling and the like. In the process, mannoproteins extracted and produced from the fermentation byproduct wine lees are added three times (i.e. after the materials are squeezed, when the lactic acid bacteria are inoculated, and after cool stabilizing and filtering). The method provided by the invention effectively avoids the precipitation and turbidity in the wine-making process and increases the polysaccharide content. The obtained wine is clear and transparent, has intense scent, can send out the typical variety aroma and the unique alcohol aroma, is full-bodied and has a mellow and coordinated mouthfeel.

Description

A kind of Wine-making technique

Technical field

The present invention relates to a kind of Wine-making technique, particularly a kind of Wine-making technique that in the by product wine mud that ferments, extracts the Mannoproteins of producing that in fermentation raw material, adds.

Background technology

At present, people are to the understanding and the understanding of aspects such as wine low-alcoholic, natural health, nutritive health-care, the alternative demand of in addition living, and particularly the consumption of high-quality wine is increasing to wine.Have data to show, wine is consumed in the growth of China every year also will be with the speed increment more than the 15-20%.And the development of the high-end Technology of wine; Change raw material production and received the restriction in the place of production; Prominent domestic wine enterprise and world-renowned chateau begin to attempt whole world buying high-quality grape material; Utilization has the peculiar production technology of intellecture property, brewages the high-grade wine of independent brand.

And the sample wine use of the yeast Mannoproteins in the mud of the by-product that derives from biological fermentation becomes the new focus of research in wine fermentation technology new technical field.The yeast seminose not only can improve wine later stage stabilizing effect, and makes wine keep the style characteristic of natural products, reduces chemical physics and handles frequency and degree, makes the wine product mouthfeel more outstanding, improves the aroma quality and the wine body structure of wine.But; In making method, be easy to generate deposition or muddy the generation, and Mannoproteins adds the difference on opportunity and also can exert an influence to the wine mouthfeel, because of relating to intellecture property; Still there is not clear and definite technical information to look into both at home and abroad, the domestic report of researching and producing that does not yet have like product.

Summary of the invention

The present invention is intended to adopt peculiar Technology, and wine mud yeast Mannoproteins is extracted in autonomous experimental study, and solve in technology that the amorphism deposition of adding the external source Mannoproteins produces and interpolation opportunity etc. a difficult problem, produce the high-quality dry red winew.

The optional Cabernet Sauvignon of grape variety that raw material of the present invention adopts, Cabernet Gernischt, Cabernet Franc, hila etc. are removed sick fruit, rotten fruit, Chinese olive, foreign material etc.

Wine making:

Step 1, grape material squeezing is broken into the grape distiller's wort, adds Mannoproteins 300mg/L;

Step 2, inoculation yeast are carried out zymamsis, and jar is changeed in the back separation of 1 week;

Step 3, inoculating lactic acid bacterium add Mannoproteins 100mg/L simultaneously and carry out malo-lactic fermentation, and jar is changeed in the back separation of 2 weeks;

Step 4, ageing are more than 1 year;

Step 5, cold stable after-filtration add Mannoproteins after filtration is accomplished;

Step 6, degerming can.

Add Mannoproteins 50 ~ 200mg/L in the step 5.

The Mannoproteins that adds among the present invention is produced non-exogenous Mannoproteins by extracting in the fermentation byproduct wine mud.

Divide three times in the technology of the present invention respectively when raw material squeezing back, inoculating lactic acid bacterium, added Mannoproteins after the cold stable filtration.The product innovation wine color and luster that adopts the inventive method to brew is red-purple, Ruby, dark Ruby, effectively solves the precipitation and turbidity in the brewing process, improves polysaccharide content; The wine clear that obtains; Give off a strong fragrance, have the fragrant and unique sweet-smelling of typical kind, the wine body is plentiful; Mouthfeel is mellow and full mellow, coordinates.To high-end consumption markets of east wine such as Jiangsu Province, give full play of the characteristics that this wine product adopts the higher level bio-fermentation engineering, the grape wine quality that brew goes out is high, has the individual style characteristic.

Embodiment

Embodiment:

Fs: Mannoproteins is produced

1, wine mud is placed reaction kettle, add 8 ~ 30g/hL zymin;

The zymin that adds is β-1, and 3-glucuroide, β-1, the prozyme of 6-glucuroide and Remazol Brilliant Violet carboxymethyl chitin hydrolase, above enzyme all derive from Denmark's Novo Nordisk (Novo Nordisk) company zymin laboratory.

2, being heated to reactor temperature is 50 ~ 55 ℃, is incubated and is warming up to 100 ~ 120 ℃ again after 1 ~ 3 hour.

3, material is pumped into separating tank,, obtain and separate the aqueous Mannoproteins that obtains for the first time in the spinning of 4000r/min continuous centrifugal machine.

4, the whizzer separated liquid supernatant is filtered through diatomite filter, remove filtrating, obtain and separate the aqueous Mannoproteins that obtains for the second time.

5, the aqueous Mannoproteins that twice separation is obtained mixes, and natural sedimentation is 9 ~ 10 days under 0 ~ 4 condition, taking precipitate.

6, adopt dust drying or convection drying method, further dry to throw out, make Mannoproteins, subsequent use.

This process using be complex enzyme hydrolysis-pyrogenic silica extraction process, be suitable for fairly large suitability for industrialized production wine mud yeast Mannoproteins.Adopt the productive rate of the Mannoproteins of this explained hereafter can reach 7.3%, product total reducing sugar (with glucose meter) 88.4% and protein contnt 10.1% are basic identical with the LALLEMEND of French company like product total reducing sugar 87.1% and protein contnt 11.5%.Cost value descends 50%.Technology is simple, and method is workable.General winery and brew-house produce yeast wine mud Mannoproteins, do not need too many input from raw material, equipment, personnel etc.Handle 500 tons of calculating of white wine wine bottom yeast per year, can produce Mannoproteins 30-35t, at the about 25/kg of European like product retail price, be roughly equal to 250 yuan/kg of Renminbi at present, the 30-35t Mannoproteins can increase about 8,000,000 yuan of the output values.Because production cost is lower, the product profit rate is more than 50%.Priming cost per ton is 355 yuan, and the output value is 6250 yuan.

The Mannoproteins that adopts present method to produce has following characteristic:

(1) Mannoproteins can make water-fast rapeseed oil intersperse among well in the water, explains that it is the high-level efficiency emulsifying agent, and very strong hydrophilic, lipotropy are arranged.

(2) electrochemical properties of Mannoproteins.It is 1.1 that nephelometry records 2% Mannoproteins solution iso-electric point, when the pH value of solution value electronegative greater than 1.1 the time, all electronegative in normal pH value scope vinous.The pH value is that to record the Mannoproteins quantity of electric charge be – 46.3C/g (coulomb/gram) for 3.5 0.5% solution.

(3) to the adsorption of labile protein matter.The iso-electric point of labile protein matter is mostly more than 4 in the wine, and pH value major part in the 3-4 scope has positive charge.Mannoproteins is with strong negative charge in identical pH value scope, can adsorption zone the thermally labile protein of positive charge, labile protein matter molecule can not be in contact with one another increase to form enough big protein particulate and precipitate.Some labile protein matter iso-electric point between 3-4, even less than 3, maybe neutral or electronegative in wine pH value scope, Mannoproteins has just lost adsorption to them.Hydrophilic, hydrophobic dual nature has guaranteed that the Mannoproteins that is adsorbed with thermally labile protein stably is dissolved in the wine.

(4) to the adsorption of K+, Ca 2+.Wine unresolvable tartaric acid hydrogen potassium and calcium tartrate supersaturation cause winestone unstable, and the content of tartarus or calcium tartrate will produce supersaturation during greater than the solubleness in wine, and the winestone crystallization will occur.The very strong negative charge of Mannoproteins band in the wine; Can produce very strong adsorption to K+, the Ca 2+ that has positive charge; The dissolution equilibrium of just having broken reduces free K+ in the solution, Ca 2+ concentration, promotes the tartarus and the calcium tartrate of molecular state to be dissolved as ionic state; Stop the winestone crystalline to form, improved winestone stability.

(5) colloid action.The structure of Mannoproteins has many similarities with the content of each constituent and grape wine clarifying agent auxiliary material gum arabic commonly used.Hydrophilic lipophilic and colloidal property connect the intermolecular mutual glue of the Mannoproteins that is dissolved in the wine; And encirclement thermally labile protein particle and tiny winestone crystal grain; Stoped these crystal grain each other near, combine, make it can not continue to grow up and form deposition or muddy.

The Mannoproteins that aforesaid method is produced helps to solve the problem that is prone to produce precipitation and turbidity in the brewing process.

Subordinate phase: raw material sorting:

The optional Cabernet Sauvignon of grape variety, Cabernet Gernischt, Cabernet Franc, hila etc. are removed sick fruit, rotten fruit, Chinese olive, foreign material etc.

Phase III: wine making:

Step 4, ageing are more than 1 year;

Step 6, degerming can.

The Mannoproteins amount that adds in the step 5 can be added 50mg/L or 100mg/L, 150mg/L, 200mg/L according to the different adjustment of mouthfeel, can combine article to savour the wine in the interpolation process, aesthetic quality vinous is changed monitor.

Wine mud yeast Mannoproteins has been proved winestone stability vinous, protein stability, malo-lactic fermentation, fragrance vinous and wine mouthfeel etc. influential, and this has just related to problem in the wine actual production, how to use wine mud yeast Mannoproteins.It also is the peculiar control techniques of all kinds of Production of Wine.

Adding self-control Mannoproteins 300mg/L in the step 1, mainly is to peculiar technology, from wine mud yeast, produces and extracts Mannoproteins, is added on fermenting raw materials, increases polysaccharide content, promotes: fragrance vinous and wine mouthfeel.

In the step 3, after zymamsis finishes, add the 100mg/L Mannoproteins in inserting milk-acid bacteria.Can accelerate the startup of wine malo-lactic fermentation and the process of promotion malo-lactic fermentation effectively.Assurance technology is carried out smoothly.Especially: to because temperature is lower, the pH value is lower, the existence of the more high unfavorable factor of tannin content, cause the dry red winew of malo-lactic fermentation difficulty, can consider to add a certain amount of Mannoproteins, to promote malo-lactic fermentation.Reduce young dry red winew hardship, astringent taste, improve the wine mouthfeel, improve purposes such as aroma quality.

Add the self-control Mannoproteins in the step 3 and can finish, take advantage of cold filtration back adding 50 ~ 200mg/L Mannoproteins in the freezing processing of wine.The time that Mannoproteins adds must carry out later in freezing treatment, adds affiliation in advance and reduces freezing treatment efficient.

Adopt the method among the present invention to add wine mud yeast Mannoproteins, savour the wine, can change aesthetic quality vinous and monitor in conjunction with article; And; Polysaccharide content in the wine is higher, can improve the quality of red wine, increases wine body structure and mellow and full sense.

Claims

1. Wine-making technique is characterized in that:

Step 1, grape material squeezing is broken into the grape distiller's wort, adds Mannoproteins 300mg/L; Described Mannoproteins is produced by extracting in the fermentation byproduct wine mud;

Step 4, ageing are more than 1 year;

Step 5, cold stable after-filtration add Mannoproteins 50 ~ 200mg/L after filtration is accomplished;

Step 6, degerming can;

Described Mannoproteins is produced by extracting in the fermentation byproduct wine mud, and step is following:

(1) wine mud is placed reaction kettle, add 8 ~ 30g/hL zymin; The zymin that adds is β-1,3-glucuroide, β-1, the prozyme of 6-glucuroide and Remazol Brilliant Violet carboxymethyl chitin hydrolase;

(2)Being heated to reactor temperature is 50 ~ 55 ℃, is incubated and is warming up to 100 ~ 120 ℃ again after 1 ~ 3 hour;

(3)Material is pumped into separating tank,, obtain and separate the aqueous Mannoproteins that obtains for the first time in the spinning of 4000r/min continuous centrifugal machine;

(4)The whizzer separated liquid supernatant is filtered through diatomite filter, remove filtrating, obtain and separate the aqueous Mannoproteins that obtains for the second time;

(5)The aqueous Mannoproteins that twice separation obtained mixes, and natural sedimentation is 9 ~ 10 days under 0 ~ 4 condition, taking precipitate;

(6)Employing dust drying or convection drying method, further dry to throw out, make Mannoproteins.