CN102746964A - Production technology for improving brewing quality of port wine - Google Patents
Production technology for improving brewing quality of port wine Download PDFInfo
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- CN102746964A CN102746964A CN2012102511267A CN201210251126A CN102746964A CN 102746964 A CN102746964 A CN 102746964A CN 2012102511267 A CN2012102511267 A CN 2012102511267A CN 201210251126 A CN201210251126 A CN 201210251126A CN 102746964 A CN102746964 A CN 102746964A
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Abstract
The invention discloses a production technology for improving brewing quality of port wine and belongs to the field of production of port wine. The freezing process of the port wine has a concentration function due to the improvement of common freezing equipment in a storage management process; the sugar-free extract content of the port wine is more than 30g/L; the alcoholic strength is more than 16%vol; the quality is greatly improved, and the port wine has a function of preventing spoilage. The production technology disclosed by the invention can be achieved by a little improvement on the basis of original production equipment; no extra device is needed; the cost is low, and the operation is convenient. According to the technology, the nutritional ingredient of the port wine is not destroyed, and original flavor of the port wine is preserved.
Description
Technical field
The invention belongs to the Production of Wine field, be specifically related to the make grape wine production technique of quality of a kind of raising.
Background technology
Good wine is a kind of have nourishing body and mind, aid digestion, low-concentration ethanol drink of falling three fat, control cardiovascular and cerebrovascular diseases, skin maintenance, the effect of moisturizing, promote longevity, liked by masses.But at present many local inferior wine (defective wine; Wine blends such as Sucus Vitis viniferae, water, alcohol, essence, foodstuff additive) product floods market; Shoddy phenomenon is of common occurrence; The quality productss such as (100% grape productions) that makes grape wine is caused great impact, influence the development of wine cause.Mainly by the quality decision of grape, quality vinous is except that sense organ for the wine quality that traditional processing technology is brewageed, and main physical and chemical index is exactly the content of sugar-free extract, alcoholic strength, sanitas.Contained sugar-free extract is high more, and sanitas is low more, and quality is good more, thereby improves alcoholic strength in right amount, increases sugar-free extract, reduces antiseptic content, and this is the prerequisite that improves wine quality.Production technique vinous generally speaking can be divided into three processes: the zymotechnique of former wine, storage management technique, can production technique.In the zymotechnique of former wine; Because most yeast can't be survived more than alcoholic strength 16%vol; Thereby the alcoholic strength of the former wine of wine can only be below 16%vol; And the alcoholic strength that makes grape wine is low more, and is with regard to easier introduced disease or deterioration by oxidation, unfavorable to standing storage vinous in follow-up storage technology.Present way is that a certain amount of Chemical Preservative of interpolation prevents the storage mesometamorphism in wine.This with a long history through adding the method that Chemical Preservative guarantees the quality wine, but in the today of being particular about green diet, people hope to have a kind of more scientific and reasonable method to prevent that wine is rotten.
Storage management technique vinous specifically has following a few step: following glue processing, freezing treatment, filtration treatment, add work such as jar, check, tank switching separation; Wherein freezing treatment is in order to remove materials such as tartrate unnecessary in the wine and pigment; Make wine more stable; And improve aesthetic quality vinous, be the main technique technology that wine stability is handled.The freezing treatment process realizes through refrigerated cylinder, freezing unit, stirring unit; Freezing unit decision refrigerating duty also provides power that refrigerant is pressed into the refrigerant transfer lime in the refrigerated cylinder; Under stirring action; Wine and refrigerant generation heat exchange drop to the setting freezing temp rapidly and uniformly, and the low speed of wine temperature drop and the quantity of treating freezing wine and wine temperature, the refrigerating duty of freezing unit, structure of refrigerated cylinder etc. are relevant.When freezing treatment, water base in the wine can not freeze, thereby to the almost not influence of alcoholic strength vinous, sugar-free extract content.
Present stage, the quality that makes grape wine was confined to quality of grape own and zymotechnique; Even best grape also can only spawn alcoholic strength below 15%vol, sugar-free extract content is below the 28g/L; Ropy grape will brew underproof wine (below the sugar-free extract content 18g/L); In order further to improve wine quality, increase at the additive that does not use country to prohibite under the situation of sugar-free extract, only on the production technique that makes grape wine, innovate.
Summary of the invention
The present invention provides a kind of increase sugar-free extract for solving the problems referred to above that existing wine exists, and improves alcoholic strength, reduces the sanitas usage quantity, with the make grape wine production technique of quality of raising.
Technical scheme of the present invention is: the make grape wine production technique of quality of a kind of raising comprises zymotechnique, storage management technique and the can production technique of former wine it is characterized in that the freezing treatment in the wine storage management technique may further comprise the steps:
(1) conventional freezing treatment facility in the storage management technique is improved; Be specially: on the basis of conventional freezing treatment facility parameter; Refrigerant delivery tube in the refrigerated cylinder reduces 25-35%; The compressor power of freezing unit increases 10-20% than conventional theoretical required power, and other device parameters are constant;
(2) the former wine of wine is filled refrigerated cylinder; Freezing unit temperature is set in-5 ℃-0 ℃, opens freezing unit and stir unit, the alcoholic strength and the sugar-free extract of wine in the every day test for freeze jar reach 16%vol up to alcoholic strength and stop freezing unit and stir unit when above;
(3) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube, promptly get the wine liquid more than the alcoholic strength 16%vol.
According to heat exchange and principle of conservation of energy, refrigerating duty and caloric receptivity vinous are relation of equal quantity, and each parameter of conventional freezing treatment facility has a fixedly Matching Relationship in view of the above, to reach the purpose of the freezing processing of wine.The present invention through improving the freezing power of the assembling unit, promptly increases refrigerating duty on the basis of conventional freezing treatment facility parameter; Shorten the length of refrigerant transfer lime, promptly reduce refrigerant and heat exchange area vinous, refrigerant and heat exchange vinous can not in time be carried out fully; Temperature around the refrigerant transfer lime reaches the freezing point of water in the wine rapidly and freezes, and along with the prolongation of time, the ice cube around the refrigerant transfer lime is constantly thickeied; Thereby the water cut in the wine is constantly reduced; Alcoholic strength and sugar-free extract also increasing in proportion, reach more than the 16%vol up to alcoholic strength in vinous, separate wine and ice cube rapidly.Generally the freezing point of our dry red winew drunk is about-5.5 ℃; The apparent freezing point of alcohol is about-1170 ℃, and the freezing point of water is below 0 ℃, mainly is water so temperature freezes for time more than-5 ℃; Most of alcohol and sugar-free extract are stayed in the wine, thereby play spissated effect.The nutritive substance that contains 0.2-0.8wt% in the isolated ice cube can be used for the production of lightwater moderator wine.
The dregs of grape wine precision that the present invention produces can reach more than the 16%vol; Sugar-free extract reaches more than the 30g/L; Because most yeast, milk-acid bacteria can't survive more than alcoholic strength 16%vol; Wine of the present invention reduces because of yeast, milk-acid bacteria, acetic bacteria cause disease or rotten probability greatly, improves the quality disease-resistant anti-rotten effect so the wine of this explained hereafter has.
The existing alcoholic strength that makes grape wine is 7-15%vol, and sugar-free extract content is 14-28g/L, and technology of the present invention can realize more than the dregs of grape wine precision 16%vol; The sugar-free extract content of weighing one of wine quality important indicator reaches more than the 30g/L, and the amino acid in the wine, mineral substance, VITAMINs equal size also can correspondingly increase, and wine body balance vinous; Color and luster is denser; Mouthfeel is more plentiful abundant, and pleasant impression is longer refined clean, and oeverall quality improves greatly.
Beneficial effect of the present invention:
1, production technique of the present invention is done a little improvement and can be realized that need not to acquire extras, cost is low, and is easy to operate on the basis of original production unit.
2, production technique of the present invention is through the improvement to the freezing treatment facility of original wine; In freezing treatment, realize vinous concentrating; Wine sugar-free extract content is reached more than the 30g/L; More than the alcoholic strength 16%vol, wine quality significantly improves, and wine self has the rotten effect of preventing corruption.
3, technology of the present invention can not destroyed the wine nutritive ingredient, and alcoholic strength, sugar-free extract, amino acid, mineral substance, the equilibrium of VITAMINs equal size have kept original flavor vinous.
Embodiment
Embodiment one
The make grape wine production technique of quality of a kind of raising comprises zymotechnique, storage management technique and the can production technique of former wine, and the freezing treatment of wherein preserving in the management technique may further comprise the steps:
(1) the conventional freezing treatment facility is improved, conventional freezing treatment facility parameter is: 4 tons of refrigerated cylinders, and the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 120m, compressor power 15kw stirs the power of the assembling unit: 3kw; Improving back freezing treatment device parameter is: the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 90m, and compressor power 18kw, other freezing treatment device parameters are constant;
(2) refrigerated cylinder is carried out thorough cleaning and sterilizing;
(3) will be through fermentation, the former wine of wine after down glue is handled fill refrigerated cylinder, 18 ℃ of the former wine alcoholic strength of wine 8%vol, sugar-free extract 15g/L, temperature;
(4) freezing unit temperature is set in-3 ℃; The ethanol that with the mass concentration is 65%-75% is refrigerant; Open freezing unit and stir unit, the alcoholic strength and the sugar-free extract of wine stop freezing unit and stir unit in the every day test for freeze jar till alcoholic strength reaches 17%vol;
(5) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube, gained wine liquid sugar-free extract content is 25.8g/L.
Embodiment two
The make grape wine production technique of quality of a kind of raising comprises zymotechnique, storage management technique and the can production technique of former wine, and the freezing treatment of wherein preserving in the management technique may further comprise the steps:
(1) the conventional freezing treatment facility is improved, conventional freezing treatment facility parameter is: 4 tons of refrigerated cylinders, and the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 120m, compressor power 15kw stirs the power of the assembling unit: 3kw; Improving back freezing treatment device parameter is: the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 90m, and compressor power 18kw, other freezing treatment device parameters are constant.
(2) refrigerated cylinder is carried out thorough cleaning and sterilizing;
(3) will be through fermentation, the former wine of wine after down glue is handled fill refrigerated cylinder, 10 ℃ of the former wine alcoholic strength of wine 11.9%vol, sugar-free extract 22.1g/L, temperature;
(4) freezing unit temperature is set in-3 ℃; The ethanol that with the mass concentration is 65%-75% is refrigerant; Open freezing unit and stir unit, the alcoholic strength and the sugar-free extract of wine stop freezing unit and stir unit in the every day test for freeze jar till alcoholic strength reaches 17%vol;
(5) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube, gained wine liquid sugar-free extract content is 30.8g/L.
Embodiment three
The make grape wine production technique of quality of a kind of raising comprises zymotechnique, storage management technique and the can production technique of former wine, and the freezing treatment of wherein preserving in the management technique may further comprise the steps:
(1) the conventional freezing treatment facility is improved, conventional freezing treatment facility parameter is: 4 tons of refrigerated cylinders, and the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 120m, compressor power 15kw stirs the power of the assembling unit: 3kw; Improving back freezing treatment device parameter is: the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 90m, and compressor power 18kw, other freezing treatment device parameters are constant.
(2) refrigerated cylinder is carried out thorough cleaning and sterilizing;
(3) will be through fermentation, the former wine of wine after down glue is handled fill refrigerated cylinder, 21 ℃ of the former wine alcoholic strength of wine 13.6%vol, sugar-free extract 25.8g/L, temperature;
(4) freezing unit temperature is set in-3 ℃; The ethanol that with the mass concentration is 65%-75% is refrigerant; Open freezing unit and stir unit, the alcoholic strength and the sugar-free extract of wine stop freezing unit and stir unit in the every day test for freeze jar till alcoholic strength reaches 17%vol;
(5) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube, gained wine liquid sugar-free extract content is 34.8g/L.
Claims (5)
1. the raising production technique of quality that makes grape wine comprises zymotechnique, storage management technique and the can production technique of former wine it is characterized in that the freezing treatment in the said wine storage management technique may further comprise the steps:
(1) on the basis of conventional freezing treatment facility parameter, the refrigerant delivery tube in the refrigerated cylinder reduces 25-35%, and the compressor power of freezing unit increases 10-20% than conventional theoretical required power;
(2) the former wine of wine is filled refrigerated cylinder; Freezing unit temperature is set in-5 ℃-0 ℃, opens freezing unit and stir unit, reach up to alcoholic strength and stop freezing unit more than the 16%vol and stir unit;
(3) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube, promptly get the wine liquid more than the alcoholic strength 16%vol.
2. the make grape wine production technique of quality of a kind of raising as claimed in claim 1 is characterized in that,
(1) refrigerated cylinder is 4 tons, the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 90m, and compressor power 18kw stirs the power of the assembling unit: 3kw;
(2) the former wine of wine is filled refrigerated cylinder, alcoholic strength 8%vol, sugar-free extract 15g/L, 18 ℃ of temperature;
(3) freezing unit temperature being set in-3 ℃, is that the ethanol of 65%-75% is refrigerant with the mass concentration, opens freezing unit and stirs unit, till alcoholic strength reaches 17%vol, stops freezing unit and stirs unit;
(4) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube.
3. the make grape wine production technique of quality of a kind of raising as claimed in claim 1 is characterized in that,
(1) refrigerated cylinder is 4 tons, the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 90m, and compressor power 18kw stirs the power of the assembling unit: 3kw;
(2) the former wine of wine is filled refrigerated cylinder, alcoholic strength 11.9%vol, sugar-free extract 22.1g/L, 10 ℃ of temperature;
(3) freezing unit temperature being set in-3 ℃, is that the ethanol of 65%-75% is refrigerant with the mass concentration, opens freezing unit and stirs unit, till alcoholic strength reaches 17%vol, stops freezing unit and stirs unit;
(4) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube.
4. the make grape wine production technique of quality of a kind of raising as claimed in claim 1 is characterized in that,
(1) refrigerated cylinder is 4 tons, the refrigerant transfer lime: 304 stainless steel tube diameter 42mm, length 90m, and compressor power 18kw stirs the power of the assembling unit: 3kw;
(2) the former wine of wine is filled refrigerated cylinder, alcoholic strength 13.6%vol, sugar-free extract 25.8g/L, 21 ℃ of temperature;
(3) freezing unit temperature being set in-3 ℃, is that the ethanol of 65%-75% is refrigerant with the mass concentration, opens freezing unit and stirs unit, till alcoholic strength reaches 17%vol, stops freezing unit and stirs unit;
(4) stop freezing unit and stir unit after, immediately wine liquid is separated with ice cube.
5. the make grape wine production technique of quality of each described a kind of raising like claim 2-4 is characterized in that said refrigerated cylinder tonnage, refrigerant delivery tube, compressor power and the stirring power of the assembling unit increase and decrease in proportion.
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| CN 201210251126 CN102746964B (en) | 2012-07-19 | 2012-07-19 | Production technology for improving brewing quality of port wine |
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| CN 201210251126 CN102746964B (en) | 2012-07-19 | 2012-07-19 | Production technology for improving brewing quality of port wine |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810950A (en) * | 2005-01-27 | 2006-08-02 | 王茂祥 | Prepn process and product of dry red wine |
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN102586058A (en) * | 2012-03-19 | 2012-07-18 | 青岛朱雀蓝莓研究技术开发有限公司 | Brewing process of blueberry wine base |
-
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- 2012-07-19 CN CN 201210251126 patent/CN102746964B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810950A (en) * | 2005-01-27 | 2006-08-02 | 王茂祥 | Prepn process and product of dry red wine |
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN102586058A (en) * | 2012-03-19 | 2012-07-18 | 青岛朱雀蓝莓研究技术开发有限公司 | Brewing process of blueberry wine base |
Non-Patent Citations (4)
| Title |
|---|
| 孙卉卉等: "冰冻浓缩对低糖葡萄汁及葡萄酒品质的影响", 《食品科学》 * |
| 张春娅等: "葡萄酒两种冷冻浓缩方法比较", 《中外葡萄与葡萄酒》 * |
| 张春娅等: "葡萄酒冷冻浓缩技术的研究及应用", 《酿酒科技》 * |
| 王飚: "葡萄酒冷冻工艺及设备的发展", 《中外葡萄与葡萄酒》 * |
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Application publication date: 20121024 Assignee: Shandong Dong'e double treasure donkey hide gelatin Wine Co.,Ltd. Assignor: Hu Changkun Contract record no.: X2021980015507 Denomination of invention: A production process for improving the quality of brewing wine Granted publication date: 20130522 License type: Exclusive License Record date: 20211221 |
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Effective date of registration: 20221011 Address after: 252200 Yushan Road, Dong'e Economic Development Zone, Liaocheng City, Shandong Province Patentee after: Shandong Dong'e double treasure donkey hide gelatin Wine Co.,Ltd. Address before: 252200 Shandong Dong'e Shuangbao Ejiao Wine Co., Ltd., Yushan Road, Dong'e County Industrial Park, Liaocheng City, Shandong Province Patentee before: Hu Changkun Patentee before: Zhang Yafeng |