CN102181344A - Method for preparing Meili sparkling wine - Google Patents
Method for preparing Meili sparkling wine Download PDFInfo
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- CN102181344A CN102181344A CN 201110070022 CN201110070022A CN102181344A CN 102181344 A CN102181344 A CN 102181344A CN 201110070022 CN201110070022 CN 201110070022 CN 201110070022 A CN201110070022 A CN 201110070022A CN 102181344 A CN102181344 A CN 102181344A
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Abstract
The invention relates to a method for preparing wine, in particular to a method for preparing Meili sparkling wine. By the method, the fragrance characteristic of Meili grape fruits is kept, the natural value of the Meili grape fruits is preserved, carbon dioxide gas generated by sugar fermentation of the fruits is retained, the damage to the mouthfeel of fruit wine caused by artificially adding carbon dioxide is avoided, and the brewing process is simplified. The method comprises the following operation steps of: (1) controlling the maturity of Meili grapes serving as a raw material of the sparkling wine; (2) picking and sorting; (3) squeezing and taking juice, and adding sulfur dioxide; (4) clarifying; (5) performing alcoholic fermentation; (6) transferring into a tank; (7) terminating fermentation; (8) refrigerating and aging; and (9) filtering under constant pressure, and filling.
Description
One, technical field:
The present invention relates to a kind of making method vinous, especially relate to a kind of preparation method who fawns on beautiful Sparkling Wine.
Two, background technology:
Fawning on beautiful grape is that the 1982-1999 of Wine College, Xibei Univ. of Agriculture ﹠ Forestry Science ﹠ Technology adopts " how for the rotational crossing method " seed selection to form, and the parent is Mei Lute, Riesling, Muscat Hamburg.This kind bearing capacity is strong, high yield, stable yields; Resistance and adaptability are strong, are easy to cultivation; Fruit quality is good, brewages high-quality wine and eats ripe grape variety in the dual-purpose raw.Light sparkling wine is a kind of drinks that is popular on the world market, and year consumption is very big, and light sparkling wine normally adopts tame berry fermented soy to form.Traditional light sparkling wine raw material mainly is Cabernet Franc, Pinot Noir, Chardonney etc., and method mainly is fruit juice to be carried out Secondary Fermentation form.Of no usely fawn on beautiful grape and brewage light sparkling wine as raw material, and there are a lot of problems in Secondary Fermentation, for example: the production cycle is long, and production process is numerous and diverse, the cost height, and the poor quality controls etc.These problems have brought certain difficulty for the kind and the production of light sparkling wine.
Three, summary of the invention:
The present invention provides a kind of preparation method who fawns on beautiful Sparkling Wine in order to solve the weak point in the above-mentioned background technology, and the charming beautiful Sparkling Wine made from this method has kept fawning on the aroma characteristic of beautiful fruit itself, has simplified brewing process.
For achieving the above object, the technical solution used in the present invention is:
A kind of preparation method who fawns on beautiful Sparkling Wine is characterized in that: comprise following operation steps: (1)
Pluck and fawn on beautiful grape as raw material, the control of raw material ripening degree; (2) gather, sorting; (3) press extracting juice, add sulfurous gas; (4) clarification; (5) zymamsis; (6) change jar; (7) fermentation stops; (8) refrigeration ageing; (9) press filtration, can such as.
In the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, when being equal to or greater than 20, the ratio that reaches sugar and acid manually gathers.
In the Sucus Vitis viniferae clarifying process, in Sucus Vitis viniferae, add the wilkinite of 1g/L and the PVPP of 500mg/L, in 0 ℃ of environment, leave standstill 24 hours after, separate clear juice.
In alcoholic fermentation process, add the SO of 0.2g/L yeast and 50mg/L
2, temperature is controlled at 15～20 ℃.
When changing sealed can over to, change sealed fermenting jar relaying supervention ferment when treating the residual sugar amount over to 24g/L, in the fermenting process, observe pressure carbon dioxide and change, when pressure reaches 0.6 MPa, show that zymamsis finishes, change over to then and stop fermentation in-3～0 ℃ of environment.
Described is the refrigeration ageing: 0 ℃-4 ℃ 6 months following ageing times.
Filtration, can: under isobaric condition, filter with canned.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
The present invention adopts first and fawns on the raw material of beautiful grape as light sparkling wine, technology that the present invention adopts and processing parameter make the finished product of making keep fawning on the aroma characteristic of beautiful fruit itself, preserve its natural value, during the fermentation, after residual sugar arrives certain numerical value, changeed jar, carry out sealed fermenting, the change fermenting twice is one time fermentation, has simplified production process, has shortened the production cycle, reduce cost, improved the quality of wine.Do not add chemical substances such as any synthetic food color, spices and sanitas in the production process.Wine liquid of the present invention is the pale pink look, has pure strong, graceful harmonious fruital, and clean taste relaxes suitable, and the wine body is plentiful complete, the due pleasant style of tool glamour Sparkling Wine.
Four, description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Five, embodiment:
The present invention squeezes charming beautiful grape fruit, and clear juice zymamsis by keeping the gas in fermentation later stage, obtains to fawn on beautiful Sparkling Wine.Concrete implementation step is as follows:
(1) adopts the raw material of charming beautiful grape as light sparkling wine, the control of raw material ripening degree: raw material is carried out first
The mensuration of reducing sugar and total acid is manually gathered when reaching best ripening degree (sugar-acid ratio is equal to or greater than 20).
(2) gather: keep the complete of fruit when gathering as far as possible, not damaged.
(3) raw material sorting: it is relatively good and do not have the fruit of disease to select ripening degree, removes Chinese olive and goes rotten
Fruit.
(4) cooling: by deepfreeze, make temperature reach 2 ℃ grape fruit.
(5) press extracting juice: during squeezing, the control crushing juice rate is 50%, and sulfurous gas 50mg/L is added in the squeezing back,
Preventing the oxidation of Sucus Vitis viniferae, guarantee quality good of Sucus Vitis viniferae.
(6) clarification: in Sucus Vitis viniferae, add the wilkinite of 1g/L and the PVPP of 500mg/L, at 0 ℃ of ring
After leaving standstill 24 hours in the border, separate clear juice.
(7) zymamsis: add the yeast of 0.2g/L and the SO of 50mg/L
2Ferment temperature control
At 15～20 ℃.
(8) change sealed can over to: change sealed fermenting jar relaying supervention ferment when treating the residual sugar amount over to, fermentation to 24g/L
In the process, observe pressure carbon dioxide and change, when pressure reaches 0.6 MPa, show that zymamsis finishes, change over to then and stop fermentation in-3～0 ℃ of environment.
(9) refrigeration ageing: 0 ℃-4 ℃ about 6 months of following ageing times.
(10) filtration, can: under isobaric condition, filter with canned.
Claims (7)
1. preparation method who fawns on beautiful Sparkling Wine, it is characterized in that: comprise following operation steps: (1) is plucked and is fawned on beautiful grape as raw material, the control of raw material ripening degree; (2) gather, sorting; (3) press extracting juice, add sulfurous gas; (4) clarification; (5) zymamsis; (6) change jar; (7) fermentation stops; (8) refrigeration ageing; (9) press filtration, can such as.
2. a kind of preparation method who fawns on beautiful Sparkling Wine according to claim 1 is characterized in that: in the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, manually gather when the ratio that reaches sugar and acid is equal to or greater than 20.
3. a kind of preparation method who fawns on beautiful Sparkling Wine according to claim 1 is characterized in that: in the Sucus Vitis viniferae clarifying process, in Sucus Vitis viniferae, add the wilkinite of 1g/L and the PVPP of 500mg/L, in 0 ℃ of environment, leave standstill 24 hours after, separate clear juice.
4. a kind of preparation method who fawns on beautiful Sparkling Wine according to claim 1 is characterized in that: in alcoholic fermentation process, add the SO of 0.2g/L yeast and 50mg/L
2, temperature is controlled at 15～20 ℃.
5. a kind of preparation method who fawns on beautiful Sparkling Wine according to claim 1, it is characterized in that: when changing sealed can over to, change sealed fermenting jar relaying supervention ferment when treating the residual sugar amount over to 24g/L, in the fermenting process, the observation pressure carbon dioxide changes, when pressure reaches 0.6 MPa, show that zymamsis finishes, change over to then and stop fermentation in-3～0 ℃ of environment.
6. a kind of preparation method who fawns on beautiful Sparkling Wine according to claim 1 is characterized in that: institute
State is the refrigeration ageing: 0 ℃-4 ℃ 6 months following ageing times.
7. a kind of preparation method who fawns on beautiful Sparkling Wine according to claim 1 is characterized in that: described filtration, can: filter with canned under isobaric condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110070022 CN102181344A (en) | 2011-03-23 | 2011-03-23 | Method for preparing Meili sparkling wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110070022 CN102181344A (en) | 2011-03-23 | 2011-03-23 | Method for preparing Meili sparkling wine |
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| CN102181344A true CN102181344A (en) | 2011-09-14 |
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| CN 201110070022 Pending CN102181344A (en) | 2011-03-23 | 2011-03-23 | Method for preparing Meili sparkling wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103382426A (en) * | 2013-07-26 | 2013-11-06 | 西北农林科技大学 | Half-dry Hanxiangmi grape sparkling wine making method |
| CN104694364A (en) * | 2015-03-31 | 2015-06-10 | 陕西科技大学 | Method for brewing persimmon flavored sparkling wine |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
| CN109722359A (en) * | 2019-03-06 | 2019-05-07 | 内蒙古阳光田宇葡萄酿酒有限公司 | A kind of preparation method for fawning beautiful dry white wine |
| CN113736593A (en) * | 2021-09-25 | 2021-12-03 | 青岛华东葡萄酿酒有限公司 | Brewing process of white wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129735A (en) * | 1995-11-17 | 1996-08-28 | 西北农业大学葡萄酒学院 | Production of grape carbonated wine |
| CN101586065A (en) * | 2009-05-08 | 2009-11-25 | 西北农林科技大学 | Method for manufacturing full juice pomegranate sparkling wine |
-
2011
- 2011-03-23 CN CN 201110070022 patent/CN102181344A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129735A (en) * | 1995-11-17 | 1996-08-28 | 西北农业大学葡萄酒学院 | Production of grape carbonated wine |
| CN101586065A (en) * | 2009-05-08 | 2009-11-25 | 西北农林科技大学 | Method for manufacturing full juice pomegranate sparkling wine |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103382426A (en) * | 2013-07-26 | 2013-11-06 | 西北农林科技大学 | Half-dry Hanxiangmi grape sparkling wine making method |
| CN104694364A (en) * | 2015-03-31 | 2015-06-10 | 陕西科技大学 | Method for brewing persimmon flavored sparkling wine |
| CN104694364B (en) * | 2015-03-31 | 2016-08-24 | 陕西科技大学 | A kind of Fructus Kaki adds the brewing method of taste light sparkling wine |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
| CN109722359A (en) * | 2019-03-06 | 2019-05-07 | 内蒙古阳光田宇葡萄酿酒有限公司 | A kind of preparation method for fawning beautiful dry white wine |
| CN113736593A (en) * | 2021-09-25 | 2021-12-03 | 青岛华东葡萄酿酒有限公司 | Brewing process of white wine |
| CN113736593B (en) * | 2021-09-25 | 2023-06-27 | 青岛华东葡萄酿酒有限公司 | White wine brewing process |
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Application publication date: 20110914 |