CN102174348B - A kind of brewing method of wolfberry raisin red wine - Google Patents

Abstract

The present invention relates to a method for brewing wolfberry raisin red wine, and in particular to a method for brewing wolfberry raisin red wine with a taste similar to ice wine flavor by using Turpan raisins and Ningxia red wolfberries as raw materials, and belongs to the technical field of wine brewing. A method for brewing wolfberry raisin red wine comprises the following steps: (1) mixing raisins and wolfberries in proportion to obtain raw materials; (2) adding water 1.0-1.5 times the weight of the raw materials, mixing to obtain a mixed liquid, rehydrating the raw materials, sterilizing, and then adding activated yeast to ferment to obtain a fermentation liquid; (3) pressing and filtering the fermentation liquid, taking the liquid to obtain a wine sample; (4) aging and clarifying the wine sample to obtain wolfberry raisin red wine. The present invention uses raisins and wolfberries as raw materials to brew wine, which has a higher alcohol content and sweetness, a mellow and elegant taste, and a flavor closer to ice wine.

Description

A kind of brewing method of wolfberry raisin red wine

technical field

The invention relates to a method for brewing wolfberry raisin red wine, in particular to a method for brewing wolfberry raisin red wine with a taste similar to ice wine flavor by using native Turpan seedless white raisins and Ningxia red wolfberry as raw materials, and belongs to the technical field of wine brewing.

Background technique

Icewine has the characteristics of smooth taste, sweet and mellow, refreshing after refrigeration, dry and refreshing. However, because the raw materials are limited by the region, climate and traditional production techniques, ice wine is a low-yield and high-grade wine product. Even in the famous ice wine producing areas, it is a rare enjoyment to taste ice wine. The labor value, process cost, risk investment and taste characteristics contained in each bottle of ice wine are completely equivalent. In recent years, ice grapes have been used as raw materials to produce ice wine, and the sales have been booming, and the price of wine has risen. But the ice grape raw material sugar content is 40-50%, and the origin of raw material is limited to specific area and ecological point. The plant overwintering and freezing damage are often caused by the delay in the harvest period, which affects the stable supply of raw materials year after year, and only a small amount of production and consumption within a small number of people. In addition, wine production is restricted by the maturity of raw materials, and one-time harvest and fermentation must meet the needs of annual production and consumption, which is characterized by seasonal production and annual sales. The winery ferments once a year, the recycling rate of the fermentation tank is low, and the loss is large, resulting in a large-scale enterprise, low utilization rate of equipment, and low economic benefits.

The invention patent with publication number CN101550386A (application number 200910020723.7) provides a wine fermentation process for improving wine quality and flavor. The process includes immersion alcoholic fermentation and malic acid-lactic acid fermentation. Raisins are added to the must for alcoholic fermentation as a supplementary sugar source. When the original sugar content of the grape mash decreases, add raisins to the grape mash at one time or in batches. This process uses raisins as a sugar source to increase the sugar content of wine fermented mash. The sugar content is consistent with that of grape raw materials, and other flavor components of raisins are also used during the fermentation process. Compared with granulated sugar, this fermentation process can make the flavor of the wine more intense and fragrant than the wine produced by the traditional wine brewing process, improve the quality of the wine, and improve the flavor of the wine. In this patent, raisins are added during the immersion alcohol fermentation stage of wine. Although the sugar content in the fermented liquid is increased, the sugar content in the fermented liquid cannot reach the level of the sugar content in the ice grape fermented liquid. Therefore, it cannot reach the level of ice wine. taste.

Contents of the invention

Aiming at the deficiencies in the prior art, the present invention provides a brewing method of red wine with raisins and raisins, which has a higher alcohol content and sweetness, a mellow and elegant taste, and a flavor close to ice wine by using raisins and dried fruit of wolfberry after rehydration and fermenting. method.

A brewing method of wolfberry raisin red wine, comprising the steps of:

(1) mix the raisins and wolfberry evenly in the ratio of mass ratio (3-5): 1 to obtain raw materials;

(2) Add water of 1.0-1.5 times its mass to the raw material prepared in step (1), mix well, and after obtaining the mixed solution, rehydrate the raw material, sterilize, and then add 0.25-0.4g/L Add activated yeast in an appropriate amount, let it stand for fermentation, and obtain a fermentation feed liquid;

(3) press and filter the fermented material obtained in step (2), pass through an 80-mesh sieve to remove residue, get the supernatant of the precipitation, and obtain a wine sample;

(4) aging and clarifying the wine sample prepared in step (3) to obtain red wine with wolfberry raisins.

The raisins in the step (1) are seedless white raisins produced in Turpan, Xinjiang, with a particle size of 8-13mm, a particle weight of 2800-3200mg, and a sugar content of ≥ 65%; the place of origin of wolfberry is Ningxia, and the particle size is 6-8mm , grain weight ≥ 90mg, and the grains are free from impurities, moths, and mildew.

The sterilization in the step (2) is sterilization or pasteurization by adding food grade H ₂ SO ₃ .

The above sterilization by adding food-grade H ₂ SO 3 refers to adding food-grade H ₂ SO ₃ to the mixed liquid in an amount of 55-65 mg/L and then standing still for 10-15 hours.

The yeast in the step (2) is the active dry yeast Lalvin Bourgorouge RC212 purchased from the French Lallemand Group Company.

For the fermentation in the step (2), the fermentation temperature is 20-25°C, and the fermentation time is 120-168h.

The separation in the step (3) is separation by pressing.

The clarification in the step (4) is to naturally clarify the wine sample after aging, after pouring the tank to remove the sediment, when reaching the maturity stage, carry out diatomite gumming treatment.

After the clarification treatment in the step (4), the steps of membrane filtration or high temperature instantaneous sterilization and filling are also included.

Each step and condition of above-mentioned brewing method, if no special instructions, all can adopt common step and condition in this field.

Beneficial effect

The invention adopts raisins and wolfberry as raw materials to brew wine, which has higher alcohol content and sweetness, mellow and elegant taste, and the flavor is closer to ice wine. Adding wolfberry can enhance color, enrich nutrition, and improve sensory quality. The wine has high alcohol content and sweetness, full-bodied and full-bodied, harmonious and elegant taste, and rich aroma. At the same time, the high alcohol content can extract the aroma and various medicinal ingredients in wolfberry, making the wine body obviously unique to wolfberry. Its aroma and medicinal ingredients have high nutritional and health value, and it has some characteristics of ice wine.

Detailed ways

The present invention will be further described below in conjunction with the examples, but the protection scope of the present invention is not limited thereto.

The activated yeast in the embodiment is the active dry yeast Lalvin Bourgorouge RC212 purchased from the French Lallemand Group Company; Lycium barbarum is produced in Ningxia, the particle size is 6-8mm, the particle weight is ≥ 90mg, and the particles are free from impurities, moths, and mildew; Seedless white raisins from Turpan, Xinjiang, particle size 8-13mm, particle weight 2800-3200mg, sugar content ≥ 65%.

Example 1

A brewing method of wolfberry raisin red wine, comprising the steps of:

(1) 48kg of raisins and 12kg of wolfberry are mixed uniformly to obtain raw materials;

(2) Add 90kg of water to the raw material prepared in step (1), mix evenly to obtain a mixed solution, then add 9000mg food grade H in the mixed solution ₂ SO ₃ (purchased from Tianjin Chemical Reagent Co., Ltd.), Let it stand for 12 hours to complete the rehydration of the raw materials, and then add 45g of yeast in an amount of 0.3g/L (the yeast needs to be activated with warm water for 20min, the amount of water for activation is 10 times the mass of the yeast, and the water temperature is 35-40°C), at 20°C Ferment for 120 hours under conditions, and stop when there are no more bubbles in the fermentation liquid to obtain a fermentation feed liquid;

(3) transfer the fermented feed liquid obtained in step (2) into a squeezer and pass through an 80-mesh sieve to squeeze and separate, and get the precipitated supernatant to obtain a wine sample;

(4) Seal and age the wine sample prepared in step (3) for 1 month, pour the tank to remove the sediment, and change the tank every 3 months for a total of 3 times, then add 0.5-1.0 g of diatomaceous earth /L, mix well and wait for flocculation and sedimentation, filter, fill, and sterilize at 137-140°C for 10 seconds to obtain wolfberry raisin red wine. The physical and chemical indicators of the obtained wine sample are as follows:

According to the analysis of wine samples, the wolfberry raisin red wine prepared by the method is transparent, orange, sweet and slightly bitter, full-bodied, sweet and sour, soft and light, with a long aftertaste, and the flavor is similar to ice wine. Higher alcohol content can extract the aroma and various medicinal ingredients of wolfberry, so that the wine body obviously has the unique aroma and medicinal ingredients of wolfberry. Long-term drinking can enhance the body's immunity, lower blood fat, and resist fatigue. Because the content of malic acid in the two raw materials is low, it does not have the strong sour feeling of ordinary wine, and does not need malic acid-lactic acid fermentation process. The volatile components of the wine sample were analyzed by GC-MS as follows:

Example 2

The brewing method of Lycium barbarum raisin red wine as described in Example 1, the difference is that after the raw material _is rehydrated for 12 hours, the pasteurization method is used instead of adding food-grade _H2SO3 for sterilization, and the sterilization temperature is 78 ° C, and the time is 0.5 h, cooling, see embodiment 1 for other operations. The physical and chemical indicators of the obtained wine sample are as follows:

After analyzing the above-mentioned Examples 1-2, it can be known that in Example 2, the step of pasteurization after rehydration of the raw materials has been added in the technology of wolfberry raisin red wine, and SO ₂ sterilization has been omitted. This avoids the unpleasant smell of SO ₂ and the side effects on the body to a certain extent. The above differences lead to refreshing taste, pure aroma, and decreased bitterness and sourness. The fermentation process needs to be strictly aseptic to prevent browning and bacterial contamination.

Example 3

The brewing method of wolfberry raisin red wine as described in Example 1, the difference is that 48kg of raisins and 12kg of wolfberry are mixed evenly, and the amount of water added in the raw materials is 120kg. The physical and chemical indicators of the obtained wine sample are as follows:

Example 4

The brewing method of wolfberry raisin red wine as described in Example 1, the difference is that 36kg of raisins and 12kg of wolfberry are mixed evenly, and the amount of water added in the raw materials is 72kg. The physical and chemical indicators of the obtained wine sample are as follows:

Example 5

The brewing method of wolfberry raisin red wine as described in Example 1, the difference is that 48kg of raisins and 24kg of wolfberry are mixed evenly, and the amount of water added in the raw materials is 108kg. The physical and chemical indicators of the obtained wine sample are as follows:

Example 6

The brewing method of wolfberry raisin red wine as described in Example 1, the difference is that 48kg of raisins and 12kg of wolfberry are mixed evenly, and the amount of water added in the raw material is 90kg. The physical and chemical indicators of the obtained wine sample are as follows:

Claims (2)

1. a brewing method of wolfberry raisin red wine, is characterized in that, comprises the steps: (1) Mix the raisins and wolfberry evenly according to the mass ratio (3-5): 1 to obtain the raw materials; (2) Add 1.0-1.5 times the mass of water to the raw material prepared in step (1), mix well, and after obtaining the mixed solution, rehydrate the raw material, sterilize, and then add 0.25-0.4g/L Add activated yeast in an appropriate amount, let it stand for fermentation, and obtain a fermentation feed liquid; (3) Press and filter the fermented material prepared in step (2), pass through an 80-mesh sieve to remove the residue, and take the supernatant of the precipitation to obtain a wine sample; (4) Aging and clarifying the wine sample prepared in step (3) to obtain wolfberry raisin red wine. The raisins in the step (1) are seedless white raisins produced in Turpan, Xinjiang, with a particle size of 8-13mm, a particle weight of 2800-3200mg, and a sugar content of ≥65%; the place of origin of wolfberry is Ningxia, and the particle size is 6-8mm , grain weight ≥ 90mg. For the fermentation in the step (2), the fermentation temperature is 20-25° C., and the fermentation time is 120-168 hours. 2. The brewing method according to claim 1, characterized in that the sterilization in the step (2) is sterilization or pasteurization by adding food-grade H ₂ SO ₃ . 3. The brewing method according to claim 2, characterized in that adding food-grade H ₂ SO ₃ for sterilization refers to adding edible H ₂ SO ₃ in an amount of 55-65 mg/L to the mixed liquid and then standing still for 10-15 hours . 4 . The brewing method according to claim 1 , characterized in that the yeast used in the step (2) is Lalvin Bourgorouge RC212, an active dry yeast purchased from Lallemand Group, France. 5. The brewing method according to claim 1, characterized in that, the separation in the step (3) is separation by pressing. 6. The brewing method according to claim 1, characterized in that, the clarification in the step (4) is to naturally clarify the aged wine sample, after pouring the tank to remove the sediment, when it reaches the maturity stage, carry out silicon Algae under glue treatment. 7 . The brewing method according to claim 1 , characterized in that, after the clarification treatment in the step (4), the steps of membrane filtration or high-temperature instantaneous sterilization and filling are also included.