CN102260611A

CN102260611A - Method for brewing fruit noble rot and noble rot wine

Info

Publication number: CN102260611A
Application number: CN2010101865814A
Authority: CN
Inventors: 单小兵
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-05-31
Filing date: 2010-05-31
Publication date: 2011-11-30

Abstract

The invention belongs to the grape plantation and fruit wine brewing industry, and discloses a method for brewing fruit noble rot and noble rot wine. The method for inoculating noble rot by covering bags on grapes solves the problem that grape noble rot occurs naturally. The artificial noble rot is extended to various fruits and berries. Fruit wine brewed by using fruits which are subjected to noble rot also has the aroma and flavor of the noble rot. The noble rot inoculation in a vineyard comprises the following steps of: adding water and an adhesive into Botrytis cinerea spores, and spraying on the grapes; covering grape clusters by using plastic bags, and maintaining the humidity; and removing the plastic bags after 24 to 48 hours, and performing noble rot under natural conditions. The noble rot inoculation of indoor fruits comprises the following steps of: adding water and the adhesive into dry spores, spraying on the fruits, and inoculating for 20 to 38 hours at the temperature of between 20 and 25 DEG C and under the relative humidity of between 90 and 100 percent; and culturing for over 14 days in the environment with the relative humidity of below 70 percent to finish the noble rot. Key points of the brewing of the noble rot wine are that: lysozyme is added into noble rot fruit juice for treatment; the fruit juice is treated at the temperature of 0 DEG C so as to separate coarse wine dregs; the fruit juice is adjusted to ensure that the sugar content is 32 to 37 percent, the titratable acidity (TA) is 7.5g/L and the pH value is 3.0 to 3.3; EC-1118 saccharomycetes is used for low-temperature fermentation; and oak blocks are soaked for enhancing the flavor.

Description

The brewing method of expensive corruption of fruit and expensive rotten wine

This patent belongs to grape wine/fruit wine Brewing industry.

Patent of the present invention has been announced the artificial expensive rotten method of expensive rotten grape in orchard and indoor fruit and the brewing method of expensive rotten wine.

One background information

Expensive rotten wine (Botrytized wine/Noble Rot Wine) is the grape wine with the grape brew of Botrytis cinerea bacterium (Botrytis cinerea) infection.

The Botrytised wine mouthfeel is soft unusually, has the fragrance of the peculiar fragrance of your corruption and dried fruit, honey, raisin.Expensive rotten wine originates from Europe, is a kind of sweet wine that is of great rarity.

The expensive rotten grape of success needs dry and moist alternating action.The vineyard your corruption takes place is distributed near the river and lake with Mediterranean climate characteristics, necessary natural condition be morning grape maturity phase humidity foggy, afternoon drying.

The grape wine producing region that the whole world can meet these conditions cans be counted on one's fingers, and the most famous zone is the Su Taini of France, Germany, and Hungary, Eastern North America occurs in Chile and Australia once in a while.Because the variation of weather, only have the year's harvest of minority can obtain the grape of good your corruption, so Botrytised wine cost an arm and a leg.Every bottle of old expensive rotten wine is up to tens thousand of dollars, and new wine also marks 200～300 dollars price at an easy rate.

The research of artificial Botrytised wine mainly concentrates on your corruption of grape is infectd.Early stage method is to spray the spore of Botrytis cinerea bacterium in the orchard, develops into indoor inoculation afterwards.Studies show that of Australian Rankine (Bryce Rankine), the grape wine of the expensive corruption of indoors artificial has typical grey mold characteristic and sugariness.California, USA Lin Shuhua of Chinese origin (Alice Nightingale) has started the production of commercial-scale artificial expensive rotten wine, and they produce with the Selillon of your corruption and Sauvignon Blanc mixing and are considered to one of best sweet wine in California.All there are correlative study in domestic Wuxi light industry institute (1990) and Beijing Agricultural University (2006).

But seldom see the commerce mark of artificial expensive rotten wine on the market, because Botrytised wine has strict definition, the grape wine of artificial your corruption does not meet the regulation of Botrytised wine, can directly influence commercial benefits and be marked with " manually " two words.Artificial in addition Botrytised wine and natural Botrytised wine also have certain distance on taste and texture.

The technical requirements that expensive rotten fermented glutinous rice is made is higher than general brewing grape wine, and main risk is the problem of oxidation in the expressing process; The fermentation stall problem and the expensive rotten acidifying problem of high sugared low temperature fermentation.

The problem that two the present invention solve

The foregoing background data shows that there is the problem of scarcity of resources in natural Botrytised wine, and artificial Botrytised wine exists quality and commercial mark problem.

The expensive rotten inoculation of the grape bagging that the present invention uses has solved the rare and commercial mark problem of the expensive corruption of natural grape simultaneously.

The present invention has expanded to artificial your corruption comprises peach, apricot, and plum, strawberry, at interior various fruit and berry, the fruit wine of brewageing with expensive putrescible fruit has distinctive fragrance of your corruption and local flavor equally.

The present invention pauses and expensive rotten acidifying problem by using low temperature-resistant yeasts and N,O-Diacetylmuramidase to solve fermentation.

Three technical schemes of the present invention

The acquisition of 1 expensive rotten bacterium spore

1.1 Botrytis cinerea bacterial classification (expensive rotten bacterial classification) source

Separation and Extraction is from the Botrytis cinerea spore in vineyard, mycelia or buy the Botrytis cinerea bacterial classification.

1.2 culture condition:

Temperature: 20--25 ℃

Substratum: Sucus Vitis viniferae, water, agar

Envrionment conditions: oxygen, illumination appropriateness

1.3 culturing process

Monospore → test tube → spore or mycelium → test tube → spore → mycelium → culturing bottle → revolve separation spore → drying → refrigeration (4 ℃) is standby.

1.4 incubation time: about 15 days

1.5 bacterial classification is preserved: under 4 ℃ of conditions storable 1 year.

The inoculation and the harvesting of the expensive rotten grape in 2 orchards

2.1 grape variety

Expensive rotten grape will be selected the Fructus Vins kind.Selillon (S é millon), Sauvignon Blanc (Sauvignon), Riesling (Riesling), Chardonney (Chardonney), Traminer (Traminer), Muscat Blanc (Muscat Blanc), Fu Er people spy (Furmint) are the kinds of brewageing the expensive rotten wine of high-quality.

2.2 inoculation time

After at 4 in the clear and crisp days of autumn fine afternoon, the grape that inoculation comes to the ripening period.

2.3 xerospore adds water and tackiness agent, mixes and stirs, concentration is 30 * 10 ³About, be sprayed on the grape.

2.4 entangle bunch of grapes with plastics bag, to tighten, 2 little breather holes are stayed on top.

2.5 shade, prevent that bag interior temperature is too high.Remove plastics bag after 24--48 hour, under field conditions (factors) your corruption.

If, cover the fruit your corruption is infected, prevent the rainwater dipping 2.6 meet successive cloudy days.

2.7 reaching more than the 30-35%, grape drying shrinkage, sugar degree can gather.

2.8 the grape of plucking will all suffer erosion, and pink, purple, and grey and blue fruit grain occupy the majority.

The inoculation of 3 indoor your corruption and management

3.1 the artificial inoculation of indoor your corruption is mainly used in the fruit of orchard inoculation difficulty, select the less fruit of Polyphenols thing content such as white, yellow.

3.2 artificial inoculation

Xerospore mixing water, concentration are 30 * 10 ³, add wetting agent (tackiness agent), stir.The fruit that sprays Botrytis cinerea is placed in the gas-pervious chest, covers cloth, is placed on moist environment.

3.3 the envrionment conditions of artificial inoculation

1 temperature is 20-25 ℃

2 relative humidity 90-100%

3 inoculation times: 20--38 hour.

4 low light levels.

5 complement marks: grow mycelia

3.4 finish the fruit management of Botrytis cinerea inoculation

1 temperature is 15-25 ℃.10-24 ℃ degree/day changes the development that helps your corruption.

2 relative humidity are below 70%.Reducing humidity is a key, if relative humidity is too high, expensive rotten acidifying problem can occur.

3 your: about more than 14 days, the time that bigger fruit needs is longer corruption times.

4 ventilate drying, the low light level.

5 in good time mould turnovers impel expensive rotten balanced development.

6 complement marks: grow mycelia, color is gloomy, the fruit drying shrinkage, and dehydration 20-40%, sugar degree is to more than the 30-35%.

The making method of 4 expensive rotten wine

4.1 squeezing

Squeeze the juice with traditional expeller, the expensive rotten fruit juice of acquisition adds the SO2 of 30～50 mg/litre.

Pomace is squeezed the juice after can adding a spot of water retting once more.Squeezing the juice of different batches will be distinguished ferment wine brewing.

4.2 juice clarification

Fruit juice adds N,O-Diacetylmuramidase, and concentration is about 300～500ppm, and the treatment time is more than 24 hours.

Temperature is down to zero and preserved 3 to 4 days, isolates fruit juice.

4.3 fruit juice adjustment

Sugar degree 32-37%, TA 7.5g/L, pH value 3.0-3.3.Tartrate is used in the acidity adjustment.

The diammonium phosphate that adds 0.1-0.4g/L, the VITMAIN B1 of 0.025--0.05g/L and the Yeast hulls of 0.5-1g/L or add an amount of commercial yeast nutritire salt.

4.4 yeast

Select ethanol-tolerant and low temperature-resistant yeasts EC-1118 for use.EC-1118 also can slowly ferment in cold compartment of refrigerator.

Carry out the yeast rehydration, inoculum size is greater than conventional fermentation.

4.5 fermentation

Fermentation will be carried out in confined conditions, anti-oxidation

The temperature control of fermentation wants high earlier back low, and inoculation back temperature is controlled at 20-25 ℃

Temperature behind the fermentation starting is controlled at below 18 ℃.

Yeast phase reaches several months to one year, and fermentation stops automatically.Wine Du Keda is more than 16%, sugar degree 5-15%.

4.6 ageing

Oak barrel during aging 18-36 month.

Also can use oak block to soak 3-6 week, consumption 3-6g/L.

Pouring in per 3 months once during the ageing.

4.7 following glue

Use new wilkinite.

4.8 bottling

Before the bottling, add the SO2 of 45mg/L, the bottling of stable back.

To add protection of inert gas during bottling.

Claims

1. comprise that the fruit of grape inoculates the brewing method of expensive rotten bacterium and expensive rotten wine.

2. the inoculation method of the outdoor expensive rotten bacterium of grape according to claim 1, its main points are orchard grape 4 inoculations later in afternoon that come to the ripening period, and bagging is preserved moisture, and inoculates and removes plastics bag after 24-48 hour.

3. expensive rotten bacterium of fruit indoor inoculation according to claim 1 and management process, its main points are: the Botrytis cinerea inoculation temp is 20-25 ℃, relative humidity 90-100%; The expensive rotten temperature of cultivating of fruit is 15-25 ℃, and relative humidity is below 70%.

4. expensive rotten fermented glutinous rice making method according to claim 1, its main points are to use N,O-Diacetylmuramidase, the EC-1118 yeast, low temperature fermentation, fruit wine with dregs sugar degree 30-40%, TA6.8-7.8g/L, 20-25 ℃ of fermentation starting temperature starts the secondary fermentation temperature and is controlled at below 18 ℃.