CN102746964B - 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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- CN102746964B CN102746964B CN 201210251126 CN201210251126A CN102746964B CN 102746964 B CN102746964 B CN 102746964B CN 201210251126 CN201210251126 CN 201210251126 CN 201210251126 A CN201210251126 A CN 201210251126A CN 102746964 B CN102746964 B CN 102746964B
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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 grape 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 grape wine (defective grape wine, the 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, affect the development of grape wine cause.Mainly by the quality decision of grape, quality vinous is except 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 higher, and sanitas is lower, and quality is better, thereby improves in right amount alcoholic strength, 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 grape wine can only be below 16%vol, and the alcoholic strength that makes grape wine is lower, 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, prevent the storage mesometamorphism in grape wine.This with a long history by adding the method that Chemical Preservative guarantees the quality grape wine, but in the today of being particular about green diet, people wish a kind of more scientific rational method and prevent that grape wine is rotten.
Storage management technique vinous specifically has the following steps: lower glue processing, freezing treatment, filtration treatment, add the work such as tank, check, tank switching separation, wherein freezing treatment is in order to remove the materials such as tartrate unnecessary in grape wine and pigment, make grape wine more stable, and improve aesthetic quality vinous, be the main technique technology that Stability of Grape Wine is processed.The freezing treatment process realizes by refrigerated cylinder, freezing unit, stirring unit, freezing unit determines refrigerating duty and provides power that refrigerant is pressed into refrigerant transfer lime in refrigerated cylinder, under stirring action, grape 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 for the treatment of refrigerating liquor and wine temperature, the refrigerating duty of freezing unit, structure of refrigerated cylinder etc. are relevant.When freezing treatment, water base in grape wine can not freeze, thereby on the almost not impact of alcoholic strength vinous, sugar-free extract content.
Present stage, the quality that makes grape wine was confined to the quality of grape own and zymotechnique, even best grape, also can only spawn alcoholic strength below 15%vol, sugar-free extract content is below 28g/L, ropy grape will brew underproof grape wine (sugar-free extract content 18g/L is following), in order further to improve wine quality, in the situation that do not use the additive that country prohibites to increase sugar-free extract, only innovate on the production technique that makes grape wine.
Summary of the invention
The problems referred to above that the present invention exists for solving existing grape wine provide a kind of increase sugar-free extract, improve alcoholic strength, reduce 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, comprise it is characterized in that zymotechnique, storage management technique and the can production technique of former wine, and the freezing treatment in grape wine storage management technique comprises the following 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 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 grape wine is filled refrigerated cylinder; Freezing unit Temperature Setting at-5 ℃-0 ℃, is opened freezing unit and stirred unit, and alcoholic strength and the sugar-free extract of wine in every day test for freeze tank stop freezing unit and stirring unit when above until alcoholic strength reaches 16%vol;
(3) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube, namely get the grape wine liquid more than 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 accordingly, to reach the purpose of the freezing processing of grape wine.the present invention is on the basis of conventional freezing treatment facility parameter, by improving the freezing power of the assembling unit, namely increase refrigerating duty, shorten the length of refrigerant transfer lime, namely 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 rapidly the freezing point of water in grape wine and freezes, prolongation along with the time, ice cube around the refrigerant transfer lime is constantly thickeied, thereby the water content in grape wine is constantly reduced, middle alcoholic strength vinous and sugar-free extract are also increasing in proportion, until more than alcoholic strength reaches 16%vol, separate rapidly grape wine and ice cube.Generally the freezing point of our dry red winew drunk is-5.5 ℃ of left and right, the apparent freezing point of alcohol is-1170 ℃ of left and right, and the freezing point of water is below 0 ℃, is mainly water therefore temperature freezes for time more than-5 ℃, most of alcohol and sugar-free extract are stayed in grape wine, thereby play concentrated effect.The nutritive substance that contains 0.2-0.8wt% in isolated ice cube can be used for the production of lightwater moderator wine.
More than the dregs of grape wine precision that the present invention produces can reach 16%vol, more than sugar-free extract reaches 30g/L, because most yeast, milk-acid bacteria can't survive more than alcoholic strength 16%vol, grape wine of the present invention reduces greatly because yeast, milk-acid bacteria, acetic bacteria cause disease or rotten probability, so the grape wine of this explained hereafter is improved quality, the effect of disease-resistant anti-metamorphic.
The existing alcoholic strength that makes grape wine is 7-15%vol, sugar-free extract content is 14-28g/L, more than technique of the present invention can realize dregs of grape wine precision 16%vol, more than the sugar-free extract content of one of measurement wine quality important indicator reached 30g/L, the amino acid in grape wine, mineral substance, VITAMIN 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 on the basis of original production unit, and need not to acquire extras, cost is low, and is easy to operate.
2, production technique of the present invention is by the improvement to the freezing treatment facility of original grape wine, realize vinous concentrated in freezing treatment, make more than grape wine sugar-free extract content reaches 30g/L, more than alcoholic strength 16%vol, wine quality significantly improves, and grape wine self has the rotten effect of preventing corruption.
3, technique of the present invention can not destroyed the grape wine nutritive ingredient, and alcoholic strength, sugar-free extract, amino acid, mineral substance, the equilibrium of VITAMIN 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 management technique comprises the following 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; After improving, the 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) the former wine of grape wine after fermentation, lower glue are processed is filled refrigerated cylinder, 18 ℃ of the former wine alcoholic strength of grape wine 8%vol, sugar-free extract 15g/L, temperature;
(4) with freezing unit Temperature Setting at-3 ℃, ethanol take mass concentration as 65%-75% is refrigerant, open freezing unit and stir unit, in every day test for freeze tank, alcoholic strength and the sugar-free extract of wine, stop freezing unit and stir unit until alcoholic strength reaches 17%vol;
(5) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube, gained grape 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 management technique comprises the following 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; After improving, the 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) the former wine of grape wine after fermentation, lower glue are processed is filled refrigerated cylinder, 10 ℃ of the former wine alcoholic strength of grape wine 11.9%vol, sugar-free extract 22.1g/L, temperature;
(4) with freezing unit Temperature Setting at-3 ℃, ethanol take mass concentration as 65%-75% is refrigerant, open freezing unit and stir unit, in every day test for freeze tank, alcoholic strength and the sugar-free extract of wine, stop freezing unit and stir unit until alcoholic strength reaches 17%vol;
(5) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube, gained grape 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 management technique comprises the following 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; After improving, the 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) the former wine of grape wine after fermentation, lower glue are processed is filled refrigerated cylinder, 21 ℃ of the former wine alcoholic strength of grape wine 13.6%vol, sugar-free extract 25.8g/L, temperature;
(4) with freezing unit Temperature Setting at-3 ℃, ethanol take mass concentration as 65%-75% is refrigerant, open freezing unit and stir unit, in every day test for freeze tank, alcoholic strength and the sugar-free extract of wine, stop freezing unit and stir unit until alcoholic strength reaches 17%vol;
(5) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube, gained grape wine liquid sugar-free extract content is 34.8g/L.
Claims (4)
1. the raising production technique of quality that makes grape wine comprises it is characterized in that zymotechnique, storage management technique and the can production technique of former wine, and the freezing treatment in described grape wine storage management technique comprises the following steps:
(1) on the basis of conventional freezing treatment facility parameter, the refrigerant delivery tube in 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 grape wine is filled refrigerated cylinder; Freezing unit Temperature Setting at-5 ℃-0 ℃, is opened freezing unit and stirred unit, stop freezing unit more than 16%vol and stir unit until alcoholic strength reaches;
(3) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube, namely get the grape wine liquid more than alcoholic strength 16%vol.
2. a kind of raising as claimed in claim 1 production technique of quality that makes grape wine, 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 grape wine is filled refrigerated cylinder, alcoholic strength 8%vol, sugar-free extract 15g/L, 18 ℃ of temperature;
(3) with freezing unit Temperature Setting at-3 ℃, the ethanol take mass concentration as 65%-75% is refrigerant, opens freezing unit and stirs unit, stops freezing unit and stirs unit until alcoholic strength reaches 17%vol;
(4) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube.
3. a kind of raising as claimed in claim 1 production technique of quality that makes grape wine, 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 grape wine is filled refrigerated cylinder, alcoholic strength 11.9%vol, sugar-free extract 22.1g/L, 10 ℃ of temperature;
(3) with freezing unit Temperature Setting at-3 ℃, the ethanol take mass concentration as 65%-75% is refrigerant, opens freezing unit and stirs unit, stops freezing unit and stirs unit until alcoholic strength reaches 17%vol;
(4) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube.
4. a kind of raising as claimed in claim 1 production technique of quality that makes grape wine, 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 grape wine is filled refrigerated cylinder, alcoholic strength 13.6%vol, sugar-free extract 25.8g/L, 21 ℃ of temperature;
(3) with freezing unit Temperature Setting at-3 ℃, the ethanol take mass concentration as 65%-75% is refrigerant, opens freezing unit and stirs unit, stops freezing unit and stirs unit until alcoholic strength reaches 17%vol;
(4) stop freezing unit and stir unit after, immediately grape wine liquid is separated with ice cube.
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| 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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Patent Citations (3)
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| 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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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 |
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