CN102676329A - Process for brewing fortified grape wine by using amur grape - Google Patents
Process for brewing fortified grape wine by using amur grape Download PDFInfo
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- CN102676329A CN102676329A CN2012101235378A CN201210123537A CN102676329A CN 102676329 A CN102676329 A CN 102676329A CN 2012101235378 A CN2012101235378 A CN 2012101235378A CN 201210123537 A CN201210123537 A CN 201210123537A CN 102676329 A CN102676329 A CN 102676329A
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Abstract
A method for brewing fortified grape wine by using special amur grapes comprises the following steps: artificially picking the amur grapes, selecting, and removing mouldy, green and secondary ones of the amur grapes; removing stems, and crushing; adding 6 percent aqueous solution of sulfurous acid into treated grape mash; feeding the treated grape mash into a fermentation tank; adding pectase and active dry yeast for fermenting to obtain a fermentation broth; adding grapes, distilling alcohol, quickly cooling, terminating the fermentation and then impregnating and separating to obtain a wine sample; and carrying out ageing and stabilizing treatment on the wine sample to obtain special amur grape fortified wine. According to the process disclosed by the invention, the amur grapes are used as a raw material; the brewed special amur grape fortified wine has mellow mouthfeel, has the styles and characteristics of Spanish sherry wine, makes up the defects caused by brewing of dry red grape by using the amur grapes and fully plays unique spicy characteristics of the amur grapes. Due to the successful development of the fortified grape wine, the utilization value of the amur grapes is increased and the widening of the planting range of the amur grapes is promoted.
Description
Technical field
The present invention relates to a kind of Wine-making technique, specifically relating to a kind of is that raw material is brewageed tasty and refreshing technology vinous with the Vitis Amurensis.
Background technology
Vitis Amurensis originates in the Changbai Mountain, northeast, through artificially breeding, turns out large quantities of Vitis Amurensis improved seeds, but all cultivations northeastward.Though in the NORTHWEST CHINA Gobi desert sandy bare land cultivated in the past Vitis Amurensis not undercarriage, do not bury soil, output spy is low, and flexibility is very poor.At present; The Vitis Amurensis wine brewing also mainly concentrates on the producing region, northeast; Gansu Zi Xuan Wine Co., Ltd introduces Vitis Amurensis from northeast and carries out cultivating and growing, through research of technique, solved Vitis Amurensis in Gansu the geographic adaptability problem in the Jiayu Pass Gobi desert and stable yields, high yield problem.
Vitis Amurensis is the distinct Chinese characteristics grapes, and the acid of Vitis Amurensis is high, the tannin polyphenol is high, sugar-free extract is high and nutritive ingredient is high, has higher utility value, but because the restriction of breediness; Its pol was lower when Vitis Amurensis reached physiological maturity, and acidity is raw material than higher with this Vitis Amurensis; The dry red winew color depth of brewageing, the wine degree is low, acidity is high, and sense of taste is unbalanced, the mouthfeel extreme difference; Therefore, the cultivated area of Vitis Amurensis is always very little, has seriously restricted the development of Vitis Amurensis.
Summary of the invention
The object of the invention is exactly deficiency and the shortcoming that will eliminate above-mentioned prior art; Providing a kind of is that raw material is brewageed tasty and refreshing technology vinous with the Vitis Amurensis; Vitis Amurensis is a raw material, brewages and produces extraordinary mountain wine, has effectively remedied Vitis Amurensis and has brewageed the defective that dry red winew brings; Give full play of the distinctive breediness of Vitis Amurensis, improved the utility value of Vitis Amurensis.
For reaching above-mentioned technique effect, the present invention adopts following technical scheme: a kind of Vitis Amurensis is brewageed tasty and refreshing technology vinous and may further comprise the steps:
(1) Vitis Amurensis is carried out manual picking, select, reject mould decayed fruit, living Chinese olive, second fruit, destemming is broken;
(2) adding content of sulfur dioxide in the grape mash after step (1) is handled is 6% the sulfurous acid aqueous solution, and add-on is 30mg/l;
(3) grape mash after step (2) processing is delivered in the fermentor tank, pan feeding adds polygalacturonase simultaneously, and consumption is 10 ~ 20mg/l, and the addition of pressing 100mg/l ~ 200mg/l then adds active dry yeast, ferments, and gets fermented liquid;
(4) etc. the fermented liquid of step (3) ferments to proportion to be 1050～1060 o'clock, to add the wine distilled spirit, cooling stops fermentation, and dipping separates, and obtains wine appearance;
(5) be after 18～24 months oak barrel during aging is handled with stability, can obtain the tasty and refreshing wine that Vitis Amurensis is brewageed with step (4) the obtained wine thereby appearance time of carrying out.
Preferably, the Vitis Amurensis in the said step (1) is the Vitis Amurensis of cultivating on the soil of Gobi desert, Gansu Yu Guan area.Destemming rate 95%, percentage of damage 85%.
Preferably, the polygalacturonase of throwing in the said step (3) is the optivin available from France, and active dry yeast is the local yeast of screening the Jiayu Pass; Add in the Sucus Vitis viniferae earlier before active dry yeast uses; Careful mixing leaves standstill and makes it rehydration, stir-activating, adding then gently simultaneously.
Preferably, polygalacturonase divides three evenly inputs in the said step (3).
Preferably, the fermentor tank in the said step (3) is horizontal rotor fermenter, and leavening temperature is 22 ~ 24 ℃, fermentation time 96 ~ 144h.
Preferably, the grape alcohol that adds in the said step (4) is the grape alcohol that utilizes Charente kettle formula distiller that the Dry white wine that does not add sulfurous acid that ferments is obtained through twice distillation.
Preferably, time of immersion is 48 ~ 72h in the step (4), is separated into squeezing and separates.
Preferably, stability is treated to and carries out glue under the egg-white powder after the Vitis Amurensis Liquor goes out bucket in the step (5), and the clarification after-filtration carries out freezing treatment at-5 ~-6 ℃ again.
Preferably, ageing use oak barrel is the oak barrel available from France in the step (5).
Preferably, after stability is handled in the step (5), also comprise the step of cross flow filter, cardboard filter, membrane filtration and can.
Beneficial effect of the present invention:
Disclosed by the invention is raw material with the Vitis Amurensis; Brewage the extraordinary Vitis Amurensis Liquor of production, mouthfeel is mellow, has Spain's sherry style characteristic; Effectively remedy Vitis Amurensis and brewageed the defective that dry red winew brings, given full play of the distinctive breediness of Vitis Amurensis.The successful exploitation of Vitis Amurensis Liquor has improved the utility value of Vitis Amurensis, has promoted the expansion of the scope of Vitis Amurensis plantation.
Embodiment
Below in conjunction with embodiment the present invention is further described, but institute of the present invention protection domain is not limited thereto.
A kind of brewing method of extraordinary Vitis Amurensis Liquor comprises the steps:
(1) mould decayed fruit wherein, living Chinese olive, second fruit are selected, rejected to 45 tons of Vitis Amurensis of manual picking, and destemming is broken.
(2) in the grape mash that step (1) is handled, adding content of sulfur dioxide is 6% sulfurous acid aqueous solution 1.35L.
(3) to be pumped to volume be in 60 tons the fermentor tank, in the time of pan feeding, to add polygalacturonase, consumption: 900g at tank deck to the grape mash after step (2) is handled.The addition of pressing 150mg/l then adds the 6.75kg active dry yeast, ferments, and gets fermented liquid.
(4) the fermented liquid leavening temperature with step (3) is controlled at 22 ~ 24 ℃, ferments to proportion for being sample examination alcoholic strength and sugar degree at 1050 o'clock; Add the wine spirit essence according to result of laboratory test, alcoholic strength is brought up to 18 °, circulation evenly; Cooling rapidly stops fermentation simultaneously.Fermentation stops the continued dipping, floods after 48 hours, separates gravity flow and after drinking grape mash is squeezed separation, and a twice pressing juice mixes with gravity flow wine, promptly gets former wine wine appearance.
(5) step (4) obtained wine thereby appearance is stored the commentaries on classics jar in stainless cylinder of steel and remove wine mud, go into oak barrel and carry out ageing, 24 months ageing time.The egg-white powder that in the Vitis Amurensis Liquor that from oak barrel, takes out, adds by the dosage of 80mg/l then mixes and treats the flocculating settling after-filtration, treat that the cold stability experimental result is qualified after, cross flow filter promptly gets the Vitis Amurensis Liquor, then can.
The step that does not specify among the above embodiment can adopt traditional Wine-making technique and habitual step, should be noted that in actual production process, and the dosage of polygalacturonase is 10 ~ 20mg/l; The dosage of active dry yeast is for pressing 100mg/l ~ 200mg/l; Leavening temperature is 22 ~ 24 ℃, fermentation time 96 ~ 144h, and fermentation terminated judgement criteria is that proportion is 1050 ~ 1060; Time of immersion is 48 ~ 72h, 18 ~ 24 months oak barrel during aging time.
On this basis, through obtaining following best test parameter after the test of many times:
Among the following embodiment, polygalacturonase is the optivin available from France, and active dry yeast is the local wild yeast of the Jiayu Pass of screening.
(1) mould decayed fruit wherein, living Chinese olive, second fruit are selected, rejected to 45 tons of Vitis Amurensis of manual picking, and destemming is broken, destemming rate 95%, percentage of damage 85%.
(2) in the grape mash that step (1) is handled, adding content of sulfur dioxide is 6% sulfurous acid aqueous solution 1.35L.
(3) to be pumped to volume be in 60 tons the horizontal rotor fermenter, in the time of pan feeding, to divide three times at tank deck and evenly add polygalacturonase, consumption: 900g to the grape mash after step (2) is handled.The addition of pressing 150mg/l then adds 6.75kg active dry yeast (active dry yeast uses preceding elder generation to add in the Sucus Vitis viniferae, and careful mixing leaves standstill and makes it rehydration, stir-activating, adding then gently simultaneously), ferments, and gets fermented liquid.
(4) the fermented liquid leavening temperature of step (3) is controlled at 22 ~ 24 ℃, ferments to proportion for being sample examination alcoholic strength and sugar degree at 1050 o'clock; Add the wine spirit essence according to result of laboratory test; Alcoholic strength is brought up to 18 °, and circulation is even, and cooling stops fermenting rapidly simultaneously.Fermentation stops the continued dipping, circulates every day 2 times.Flood after 48 hours, separate gravity flow wine, after grape mash squeezed into Atmosphere Presser squeeze, a twice pressing juice mixes with gravity flow wine, promptly gets former wine wine appearance.
(5) step (4) obtained wine thereby appearance was stored 4 months in stainless cylinder of steel, change jar and remove wine mud, go into French oak barrel and carry out ageing, 24 months ageing time.Add the egg-white powder of 80mg/l in the Vitis Amurensis Liquor that from oak barrel, takes out, mix and treat the flocculating settling after-filtration, squeeze into again in the insulation jar; Be cooled to-5 ~-6 ℃, be incubated 10 days, treat that the cold stability experimental result is qualified after; Cross flow filter, can then promptly gets the Vitis Amurensis Liquor.Obtained wine thereby appearance physical and chemical index is following:
Analyze through wine appearance, the extraordinary mountain wine that this method is brewageed, the wine body is dark Ruby; Sparkling and crystal-clear beautiful, Vitis Amurensis kind perfume is outstanding, fruital is unique, and the wine body is harmonious, mellow, tasty and refreshing, plentiful; The structure sense is strong, and long times of aftertaste has the style characteristic of Spain's sherry.Analyze demonstration, this extraordinary mountain wine has protein, carbohydrate, Mierocrystalline cellulose, organic acid, pectin and 18 seed amino acids, also contains trace element, Hu trailing plants h plain, support one's family rope B1, B2, vitamin PP, vitamin c etc.Its flavonoid content is more than 3 times of cultivating grape wine, and Resveratrol content is 2 ~ 3 times of cultivating grape.
Disclosed by the invention is raw material with the Vitis Amurensis; Brewage the extraordinary Vitis Amurensis Liquor of production, mouthfeel is mellow, has Spain's sherry style characteristic; Effectively remedy Vitis Amurensis and brewageed the defective that dry red winew brings, given full play of the distinctive breediness of Vitis Amurensis.The successful exploitation of Vitis Amurensis Liquor has improved the utility value of Vitis Amurensis, has promoted the expansion of the scope of Vitis Amurensis plantation.
Above-described only is preferred embodiment of the present invention.Should be understood that for the person of ordinary skill of the art, under teachings provided by the present invention,, can also make other equivalent modifications and improvement, also should be regarded as protection scope of the present invention as the common practise of this area.
Claims (10)
1. a Vitis Amurensis is brewageed tasty and refreshing technology vinous, it is characterized in that this technology may further comprise the steps:
(1) Vitis Amurensis is carried out manual picking, select, reject mould decayed fruit, living Chinese olive, second fruit, destemming is broken;
(2) adding content of sulfur dioxide in the grape mash after step (1) is handled is 6% the sulfurous acid aqueous solution, and add-on is 30mg/l;
(3) grape mash after step (2) processing is delivered in the fermentor tank, pan feeding adds polygalacturonase simultaneously, and consumption is 10 ~ 20mg/l, and the addition of pressing 100mg/l ~ 200mg/l then adds active dry yeast, ferments, and gets fermented liquid;
(4) etc. the fermented liquid of step (3) ferments to proportion to be 1050～1060 o'clock, to add the wine distilled spirit, cooling stops fermentation, and dipping separates, and obtains wine appearance;
(5) be after 18～24 months oak barrel during aging is handled with stability, can obtain the tasty and refreshing wine that Vitis Amurensis is brewageed with step (4) the obtained wine thereby appearance time of carrying out.
2. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: the Vitis Amurensis in the said step (1) is the Vitis Amurensis of cultivating on the soil of Gobi desert, Gansu Yu Guan area, destemming rate 95%, percentage of damage 85%.
3. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1; It is characterized in that: the polygalacturonase of throwing in the said step (3) is the optivin available from France; Active dry yeast is the local yeast of screening the Jiayu Pass, adds in the Sucus Vitis viniferae careful mixing before active dry yeast uses earlier; Leave standstill and make it rehydration, stir-activating, adding then gently simultaneously.
4. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: polygalacturonase divides three evenly inputs in the said step (3).
5. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: the fermentor tank in the said step (3) is horizontal rotor fermenter, and leavening temperature is 22 ~ 24 ℃, fermentation time 96 ~ 144h.
6. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: the grape alcohol that adds in the said step (4) is the grape alcohol that utilizes Charente kettle formula distiller that the Dry white wine that does not add sulfurous acid that ferments is obtained through twice distillation.
7. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: time of immersion is 48 ~ 72h in the step (4), is separated into squeezing and separates.
8. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: stability is treated to and carries out glue under the egg-white powder after the Vitis Amurensis Liquor goes out bucket in the step (5), and the clarification after-filtration carries out freezing treatment at-5 ~-6 ℃ again.
9. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: ageing uses oak barrel to be the oak barrel available from France in the step (5).
10. brewage tasty and refreshing technology vinous according to the said a kind of Vitis Amurensis of claim 1, it is characterized in that: after stability is handled in the step (5), also comprise the step of cross flow filter, cardboard filter, membrane filtration and can.
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| CN2012101235378A CN102676329A (en) | 2012-04-25 | 2012-04-25 | Process for brewing fortified grape wine by using amur grape |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275840A (en) * | 2013-04-29 | 2013-09-04 | 黄东成 | Grape wine processing technology |
| CN103627564A (en) * | 2013-11-01 | 2014-03-12 | 贵州省黎平县侗乡米业有限公司 | Wild grape wine and preparation method thereof |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
| CN105273898A (en) * | 2015-01-29 | 2016-01-27 | 吉林农业大学 | Processing method for vitis amurensis brandy |
| CN105462741A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type le vin blanc |
| CN106281828A (en) * | 2015-05-26 | 2017-01-04 | 湖南农业大学 | A kind of summer black seedless semi-sweet low bubble pink wine and preparation method thereof |
| CN106413420A (en) * | 2014-03-12 | 2017-02-15 | 奥驰亚客户服务有限责任公司 | Flavor system and method for making sherry wine like beverages |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN107603801A (en) * | 2017-10-20 | 2018-01-19 | 甘肃紫轩酒业有限公司 | A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process |
| CN107815374A (en) * | 2017-12-11 | 2018-03-20 | 江南大学 | A kind of brewing method of red bayberry ligueur |
| CN109337773A (en) * | 2019-01-07 | 2019-02-15 | 中粮长城葡萄酒（蓬莱）有限公司 | A method of stopping vinic alcohol fermentation |
| CN109486602A (en) * | 2018-12-13 | 2019-03-19 | 怀化学院 | A kind of production method of Rubus parvifolius ligueur |
| CN109913329A (en) * | 2017-12-08 | 2019-06-21 | 株洲市农业科学研究所 | A kind of brewage process of grape brandy |
| CN110157574A (en) * | 2019-06-04 | 2019-08-23 | 甘肃紫轩酒业有限公司 | A kind of brewing method of raspberry ligueur |
| CN110699202A (en) * | 2019-11-21 | 2020-01-17 | 南方葡萄沟酒庄有限公司 | Method for brewing vitis davidii liqueur |
| CN111154581A (en) * | 2020-03-17 | 2020-05-15 | 山西尧京酒业有限公司 | Grape distilled wine formula and preparation process thereof |
| CN113388464A (en) * | 2021-07-09 | 2021-09-14 | 西北农林科技大学 | Pseudo-ginseng liqueur and preparation method thereof |
| CN114907927A (en) * | 2022-05-26 | 2022-08-16 | 宁夏贺兰山仁益源葡萄酒庄有限公司 | Method for making wine grape liqueur |
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| CN103275840A (en) * | 2013-04-29 | 2013-09-04 | 黄东成 | Grape wine processing technology |
| CN103627564A (en) * | 2013-11-01 | 2014-03-12 | 贵州省黎平县侗乡米业有限公司 | Wild grape wine and preparation method thereof |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN106413420A (en) * | 2014-03-12 | 2017-02-15 | 奥驰亚客户服务有限责任公司 | Flavor system and method for making sherry wine like beverages |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
| CN105273898A (en) * | 2015-01-29 | 2016-01-27 | 吉林农业大学 | Processing method for vitis amurensis brandy |
| CN106281828A (en) * | 2015-05-26 | 2017-01-04 | 湖南农业大学 | A kind of summer black seedless semi-sweet low bubble pink wine and preparation method thereof |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN105462741A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type le vin blanc |
| CN107603801A (en) * | 2017-10-20 | 2018-01-19 | 甘肃紫轩酒业有限公司 | A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process |
| CN109913329A (en) * | 2017-12-08 | 2019-06-21 | 株洲市农业科学研究所 | A kind of brewage process of grape brandy |
| CN107815374A (en) * | 2017-12-11 | 2018-03-20 | 江南大学 | A kind of brewing method of red bayberry ligueur |
| CN109486602A (en) * | 2018-12-13 | 2019-03-19 | 怀化学院 | A kind of production method of Rubus parvifolius ligueur |
| CN109337773B (en) * | 2019-01-07 | 2019-05-07 | 中粮长城葡萄酒（蓬莱）有限公司 | A method of stopping vinic alcohol fermentation |
| CN109337773A (en) * | 2019-01-07 | 2019-02-15 | 中粮长城葡萄酒（蓬莱）有限公司 | A method of stopping vinic alcohol fermentation |
| CN110157574A (en) * | 2019-06-04 | 2019-08-23 | 甘肃紫轩酒业有限公司 | A kind of brewing method of raspberry ligueur |
| CN110699202A (en) * | 2019-11-21 | 2020-01-17 | 南方葡萄沟酒庄有限公司 | Method for brewing vitis davidii liqueur |
| CN111154581A (en) * | 2020-03-17 | 2020-05-15 | 山西尧京酒业有限公司 | Grape distilled wine formula and preparation process thereof |
| CN113388464A (en) * | 2021-07-09 | 2021-09-14 | 西北农林科技大学 | Pseudo-ginseng liqueur and preparation method thereof |
| CN114907927A (en) * | 2022-05-26 | 2022-08-16 | 宁夏贺兰山仁益源葡萄酒庄有限公司 | Method for making wine grape liqueur |
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