CN102268356A - Sterilization and quality preservation production process for semisweet or sweet red wine - Google Patents
Sterilization and quality preservation production process for semisweet or sweet red wine Download PDFInfo
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- CN102268356A CN102268356A CN2011102309247A CN201110230924A CN102268356A CN 102268356 A CN102268356 A CN 102268356A CN 2011102309247 A CN2011102309247 A CN 2011102309247A CN 201110230924 A CN201110230924 A CN 201110230924A CN 102268356 A CN102268356 A CN 102268356A
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Abstract
The invention discloses a sterilization and quality preservation production process for a semisweet or sweet red wine, which comprises the following steps of: performing water bath processing on the bottled wine to be sterilized in 80-90DEG C hot water for 250 to 290 seconds, and making the wine body temperature reach 59-61DEG C; taking out, plugging bottles, quickly putting into 80-90DEG C hot water, performing water bath processing for 160 to 200 seconds, and making the wine body temperature reach 74-76DEG C; and naturally cooling to room temperature. In the sterilization and quality preservation process, the semisweet or sweet red wine is subjected to sterilization and quality preservation by a temperature gradient, a time gradient and a gradient that whether packing materials are opened or not. The semisweet or sweet red wine employing the sterilization and quality preservation process has coordinated flavor, chemical preservatives are discarded in the sterilization and quality preservation process for the wine, and the mellowness of a wine body processed by the process is obviously accelerated, and the time for the wine to enter the optimal serving period is shortened.
Description
Technical field
The invention belongs to the wine production processes field, be specifically related to a kind of half sterilization sweet or sweet red wine production technique of guaranteeing the quality.
Background technology
At present, existing grape wine sterilization production technique is to carry out pasteurize or adopt cascade filtration to be aided with the interpolation Chemical Preservative simultaneously at 65-75 ℃.But such technology is primarily aimed at half-dried or sack, and bigger to the damage of wine body for half this traditional pasteurize of sweet or sweet red wine, particularly the Harmony of the flavour substances in the wine body reduces greatly; Many nutrition, pigment and flavour substances have also been removed in the time of the sweet or sweet red wine of cascade filtration sterilization half; The use of Chemical Preservative has destroyed the theory of the natural drink of grape wine natural green.
Summary of the invention
The objective of the invention is to keep the flavor coordination of its wine body in order to solve half sterilization sweet or sweet red wine the problem of guaranteeing the quality; Abandon the use of Chemical Preservative in production technique is guaranteed the quality in the grape wine sterilization simultaneously; A kind of half sterilization sweet or sweet red wine production technique of guaranteeing the quality is provided.
A kind of half sterilization sweet or sweet red wine production technique of guaranteeing the quality: the bottled grape wine subject to sterilization that branch is installed water bath processing 250-290 second in 80 ℃ of-90 ℃ of hot water, make wine body temperature degree arrive 59 ℃-61 ℃; Put into 80 ℃-90 ℃ hot water water bath processing 160-200 seconds after again bottle being jumped a queue immediately, make wine body temperature degree reach 74 ℃-76 ℃; Naturally cool to room temperature at last.
This technology and the 62-65 ℃ treatment time reaches the former wine of the pasteurize art breading of 30min and has done local flavor relatively, and its result is as follows:
Table 1
The described grape wine of guaranteeing the quality that is used for sterilizing is half sweet or sweet red wine.
The described grape wine of guaranteeing the quality of being used for sterilizing be by fermentation, storage, ageing, clarification and filter after grape wine.
The vial packing of described grape wine.
Describedly jump a queue that what adopt is oak plug.
After half zymotechnique sweet or sweet red wine is the grape destemming, adopts traditional belt leather fermentation, and be the sugaring fermentation method; So before the fermentation, tanning matter and pigment etc. are abundant, methyl alcohol that the fermentation back produces and pigment etc. are also more; How removing objectionable impuritiess such as methyl alcohol effectively, and preserve functional component such as pigment most possibly and keep flavor coordination, is the key issue that the postorder operation should be considered.The present invention be by fermentation, storage, ageing, clarification and filter later half sweet or sweet red wine with the vial packing after, adopt three gradients sterilizations technology of guaranteeing the quality to reach above purpose again.
Half-and-half sweet or sweet red wine is that time gradient, thermograde, packing material opening whether gradient solve partly sterilization sweet or sweet red wine the problem of guaranteeing the quality with three gradients, its principle is: the sterilization of time gradient, thermograde, the packing material opening whether gradient technology of guaranteeing the quality is special pasteurization method, not only half-and-half sweet or sweet red wine has carried out sterilization but also has carried out modifiedly, also can promote the after-ripening of half sweet or sweet red wine.
Adopting time gradient and thermograde is when reaching the heat sterilization effect, period and temperature with reduce thermal treatment to the wine body than havoc, avoid wine body local flavor inharmonious, but help the after-ripening of product again; Adopt packing material opening whether gradient to be that opening was handled and can be removed part higher alcohols and methyl alcohol in the heat-processed in early stage early stage, especially will utilize the different methyl alcohol of removing more of boiling point of higher alcohols and methyl alcohol; Then, make the top air heating by heating the vial vinous that is equipped with carry out oak plug and seal, heat again, last cool to room temperature produces negative pressure thereby make to be equipped with in the vial vinous; This had both guaranteed that microorganism can't grow in the bottle, thereby again because heated and vial vinous top air is housed has reduced oxygen content and reduced oxidation vinous, also since the low-pressure state in the bottle guarantee can not cause the extrusion that vial vinous is housed.
Finished wine after the present invention handles be untreated before the quality of finished wine mark and see the following form 2, the result significantly better than the former:
Table 2
Having invited relevant expert and a part of relevant public, grape wine of the present invention is judged.The result is as follows:
Color: beautiful rose, limpid in sight, inclusion-free is rich in gloss.
Fragrance: have the fragrance of vanilla, the fruital of grape, the sauce perfume (or spice) of old vintage.
Taste: its wine body balance, mellow and full, strong, complicated, pleasant impression is long.
Reach " grape wine " (GB15037-2006) standard-required by guarantee the quality half sweet or sweet red wine quality product of explained hereafter of sterilization of the present invention, hygienic requirements reaches the regulation of GB2758, the sense organ classification can superior non-defective unit and more than.
Use guarantee the quality half sweet or sweet red wine of technology of sterilization of the present invention, the flavor coordination of wine body, abandoned the use of Chemical Preservative in production technique is guaranteed the quality in the grape wine sterilization, good sterilising effect is arranged, and the wine body has shortened drinks and has entered the time that the best is drunk the phase obviously accelerating through wine body maturation after this art breading.
Embodiment
Be intended to further specify the present invention below in conjunction with embodiment, and unrestricted the present invention.
Embodiment 1
Behind the grape destemming, become half sweet or sweet red wine after adopting traditional belt leather to ferment, add sugar-fermenting, storage, ageing, clarification and filtration, use the vial packing, this half bottled sweet or sweet red wine is handled 250-290 second in 80 ℃ of-90 ℃ of hot water, make wine body temperature degree arrive 59 ℃-61 ℃; Again vial is added a cover and put into 80 ℃ of-90 ℃ of hot water behind the oak plug and handle 160-200 second, wine body temperature degree is reached about 74 ℃-76 ℃; Naturally cool to room temperature at last.By quality examination, qualified is half sweet or sweet red wine finished product.
Claims (5)
1. one and half sterilizations sweet or sweet red wine the production technique of guaranteeing the quality is characterized in that: the bottled grape wine subject to sterilization that branch is installed water bath processing 250-290 second in 80 ℃ of-90 ℃ of hot water, make wine body temperature degree arrive 59 ℃-61 ℃; Put into 80 ℃-90 ℃ hot water water bath processing 160-200 seconds after taking-up is jumped a queue to bottle rapidly, make wine body temperature degree reach 74 ℃-76 ℃; Naturally cool to room temperature at last.
2. a kind of half sterilization sweet or sweet red wine as claimed in claim 1 production technique of guaranteeing the quality, it is characterized in that: the described grape wine of guaranteeing the quality that is used for sterilizing is half sweet or sweet red wine.
3. a kind of half sterilization sweet or sweet red wine as claimed in claim 1 production technique of guaranteeing the quality is characterized in that: the described grape wine of guaranteeing the quality of being used for sterilizing be by fermentation, storage, ageing, clarification and filter after grape wine.
4. a kind of half sterilization sweet or sweet red wine as claimed in claim 1 production technique of guaranteeing the quality is characterized in that: the vial packing of described grape wine.
5. a kind of half sterilization sweet or sweet red wine as claimed in claim 1 production technique of guaranteeing the quality is characterized in that: describedly jump a queue that what adopt is oak plug.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102309247A CN102268356A (en) | 2011-08-12 | 2011-08-12 | Sterilization and quality preservation production process for semisweet or sweet red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102309247A CN102268356A (en) | 2011-08-12 | 2011-08-12 | Sterilization and quality preservation production process for semisweet or sweet red wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102268356A true CN102268356A (en) | 2011-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011102309247A Pending CN102268356A (en) | 2011-08-12 | 2011-08-12 | Sterilization and quality preservation production process for semisweet or sweet red wine |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2064753U (en) * | 1990-04-02 | 1990-10-31 | 洪性荣 | Stopper structure for wine series bottle |
| EP0954987A2 (en) * | 1998-05-02 | 1999-11-10 | Bass Public Limited Company | Heat-treatment of potable liquids |
-
2011
- 2011-08-12 CN CN2011102309247A patent/CN102268356A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2064753U (en) * | 1990-04-02 | 1990-10-31 | 洪性荣 | Stopper structure for wine series bottle |
| EP0954987A2 (en) * | 1998-05-02 | 1999-11-10 | Bass Public Limited Company | Heat-treatment of potable liquids |
Non-Patent Citations (2)
| Title |
|---|
| 丁立孝，等: "《酿造酒技术》", 31 October 2008, article "红葡萄酒酿造工艺", pages: 30-33 * |
| 姚应泰: "浅谈低度饮料酒热杀菌的控制", 《酿酒科技》, no. 01, 31 December 1986 (1986-12-31), pages 12 - 14 * |
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Application publication date: 20111207 |