CN103131620A - Fruit wine ageing accelerating method - Google Patents
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- CN103131620A CN103131620A CN2013100648857A CN201310064885A CN103131620A CN 103131620 A CN103131620 A CN 103131620A CN 2013100648857 A CN2013100648857 A CN 2013100648857A CN 201310064885 A CN201310064885 A CN 201310064885A CN 103131620 A CN103131620 A CN 103131620A
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Abstract
The invention discloses a fruit wine ageing accelerating method. The method comprises the following steps: adding dry wine lees to a fresh fruit wine, and uniformly mixing, wherein the content of the dry wine lees in the wine is controlled in a range of 5.0-12.0g/L; and pumping the wine lees mixed wine to a high-static-pressure tank through a low pressure pump, and starting a cold isostatic press, wherein the applied pressure is 60-110MPa, the treatment time is 15-120min, and the temperature of the wine in the pressurization process is 20-25DEG C. An ageing accelerating purpose can be reached under the synergistic effect of the wine lees and the high static pressure. Compared with untreated bulk wines, the treated fruit wine obtained in the invention has the advantages of obvious reduction of the unsmooth feeling, mellow, full and tasty mouthfeel, improved quality and no bulk return phenomenon.
Description
Technical field
The present invention relates to Portugal's fruit wine ageing process, particularly a kind of aging method of Portugal's fruit wine of accelerating.
Background technology
Aging or ageing in Portugal's technique for producing fruit wine in occupation of consequence, but this technique is loaded down with trivial details consuming time, not only need separately to build the place and satisfy its requirement, and cause the anxiety of business capital chain, the small mistake that even occurs in aging traditional aging process all may allow the wine in tank become feints.For the deficiency of the aging aging process of tradition, working out a kind of method that can reach fast aging ageing effect to new wine has very important practical value.Since the eighties in last century, the researchist has attempted reaching the quick aging purpose of drinks with various artificial means, and interpolation wine mud or uhp treatment are exactly wherein two kinds.Disclose as Chinese invention patent ZL98110913.6 a kind of method that ultra-high voltage is urged the old wine class, but needed natural aging 2-3 months before processing, and the pressure that applies is less than normal, aging effect is not too obvious; Chinese invention patent ZL200710190649.4 relates to a kind of superhighpressure technology of utilizing of not adding sulfurous gas and prepares the method for fermentation fruit wine, but the method germicidal action is more outstanding, and aging effect takes second place; Chinese patent 200610043068.3 has been announced the preparation method of a kind of Portugal fruit wine additive Mannoproteins, especially extracts from white Portugal fruit wine wine mud, and has pointed out briefly to brewage opportunity and the addition that adds Mannoproteins in operation; Patent 201110057645.5 has been announced a kind of Wine-making technique, this technique was added the appropriate Mannoproteins of producing that extracts afterwards with cold stable filtration from fermentation byproduct wine mud before grape material squeezing, oxysuccinic acid-lactic fermentation, these class methods improve a lot to stability vinous, and not remarkable to the ageing effect; Chinese invention patent ZL200910029424.X discloses a kind of inebriant aging method and system based on ultra high pressure water jet instantaneous pressure-relief technology, the method is fit to the large scale continuous prod requirement, but spray flow velocity in this process at 2-5L/min, very easily cause the peroxidation of wine liquid, its local flavor framework is discord, may reach the purpose that improves the wine quality.
Summary of the invention
For the above-mentioned shortcoming and deficiency that overcomes prior art, the object of the present invention is to provide a kind of by adding the aging method of the compound high static pressure processing quickening Portugal's fruit wine of wine mud, Portugal's fruit wine after processing obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, the wine body is more plentiful, quality is improved, and living phenomenon can not occur returning.
Purpose of the present invention is achieved through the following technical solutions:
A kind of aging method of Portugal's fruit wine of accelerating comprises the following steps:
(1) add dry wine mud in Portugal's fruit wine, make its mixing;
(2) the Portugal's fruit wine that adds dry wine mud that step (1) is obtained is input to the high pressure tank body by low-pressure pump, and the open cold isostatic pressing machine carries out high static pressure to be processed, and applied pressure is controlled at 60-110MPa.
The add-on of described dry wine mud is: every liter of Portugal's fruit wine adds 5.0-12.0g dry wine mud.
Described dry wine mud makes by the following method: Portugal's wine fermentation is finished or the lay up period resulting wine pin of filtration or schlempe, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
The time that described high static pressure is processed is 15-120min.
The temperature that described high static pressure is processed is 20-25 ° of C.
Principle of the present invention is as follows: wine mud is after the Portugal wine fermentation finishes, lay up period and filtration or centrifugal after the throw out or the residue that obtain, mainly formed by microorganism (major part is dead yeast), residual sugar, a small amount of tartrate and inorganics.At Portugal's fruit wine ripening period, autolysis slowly can occur in the yeast in wine mud, make its membranolysis, intracellular material (Mannoproteins, saccharan and other low molecular weight substances) discharges, hydrolytic enzyme activities increases, poly-compounds in born of the same parents is degraded to low molecular composition, volatile constituent content reduces, fruital is weakened, wine mud is conducive to the synthetic of ester class simultaneously, produce higher alcohols and voltaile fatty acid, the strong degree of aroma and complicacy are strengthened, this has very important effect to Portugal's fruit wine maturation.And the static pressure in Portugal's fruit wine liquid raises, and can impel breaking of yeast cell film in wine mud, accelerates its self-dissolving, and all kinds of active substances more are conducive in Portugal's fruit wine the materials such as total phenol, flavane three alcohol monomers, anthocyanidin under high static pressure state is combined, and promotes it aging.High static pressure not only has the ageing of acceleration effect to drinks, and can accelerate the self-dissolving speed of wine mud, increases the redox potential of wine system, therefore wine mud and high static pressure associated treatment make the ageing better effects if of wine.
Compared with prior art, the present invention has the following advantages and beneficial effect:
(1) the present invention is by adding dry wine mud, process associated treatment Portugal fruit wine with high static pressure, due to yeast autolyze phenomenon in wine mud, the reactions such as the component generation redox in the active substance of wine mud and stripping and Portugal's fruit wine, esterification, hydrolysis, high static pressure is that all kinds of physical reactions play the synergy promoter action simultaneously, therefore accelerated Portugal's fruit wine aging, the quality of Portugal's fruit wine is improved, as, the treatment time of 120 minutes makes the aging effect of Portugal's fruit wine after processing reach the effect of ageing 2-4 in stainless tank.
(2) method of the present invention makes aging effect more obvious, and processing efficiency is high, and living phenomenon can not appear returning in the Portugal's fruit wine after processing.
(3) method of the present invention can be carried out in serialization, but and the treatment capacity flexible design, can carry out the lab scale experiment, can satisfy the large-scale industrialization processing requirements again, can not only also shorten the Cash Flow cycle of enterprise for brewery saves a large amount of storage place and container, be with its vitality of having lived.
Description of drawings
Fig. 1 is that in extra dry red wine extra dry red wine litchi spirit, total phenol and flavane three alcohol monomers are to process the content of different time under 8.0g/L and 100MPa pressure condition at the dry wine cement content.
Fig. 2 is that dried papaya wine unresolvable tartaric acid ester, total anthocyanidin and flavonol are to process the content of different time under 8.0g/L and 100MPa pressure condition at the dry wine cement content.
Fig. 3 is that in dry red winew, protein is to process the content of different time under 8.0g/L and 100MPa pressure condition with total saccharan at the dry wine cement content.
Fig. 4 is that dry red winew degree of oxidation RH is the numerical value change situation of different time of processing under 8.0g/L and 100MPa pressure condition at the dry wine cement content.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
The aging method of quickening Portugal's fruit wine of the present embodiment: selecting alcoholic strength is 12%(V/V) grape wine, grape variety is Cabernet Sauvignon, the wine sample is from viny region, the Ningxia Helan Mountain foot of a hill or mountain.Add 5.0g dry wine mud in every liter of new dry red winew, then by low-pressure pump, the new dry red winew that is added with dry wine mud is pumped in cold isostatic press, maintain the temperature at 20 ° of C, it is 100MPa that ultra-high static pressure pressure is set, and the treatment time is 100min, and the dry red winew after processing obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, the wine body is more plentiful, and quality is improved, and reaches the effect at the aging 2-3 of stainless cylinder of steel.After tested, living phenomenon can not appear returning in the dry red winew after processing.
The dry wine mud of the present embodiment makes by the following method: Portugal's wine fermentation is finished to filter resulting wine pin or schlempe, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
Embodiment 2
The aging method of quickening Portugal's fruit wine of the present embodiment: the alcoholic strength of selecting Dry white wine is 11.5%(V/V), grape variety is crystal, the wine sample is from Yunnan brewery.Add 10.0g dry wine mud in every liter of new Dry white wine, then by low-pressure pump, the new Dry white wine that has added dry wine mud is pumped in cold isostatic press, maintain the temperature at 23 ° of C, it is 60MPa that ultra-high static pressure pressure is set, and the treatment time is 15min, and the dry red winew after processing obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, the wine body is more plentiful, and quality is improved, and reaches the effect at the aging 3-4 of stainless cylinder of steel.
The dry wine mud of the present embodiment makes by the following method: Portugal's fruit wine lay up period is filtered resulting wine pin or schlempe, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
Embodiment 3
The aging method of quickening Portugal's fruit wine of the present embodiment: the alcoholic strength of sweet rose red grape wine is 12%(V/V), grape variety is rose honey, the wine sample is from Yunnan brewery.Add 5.0g dry wine mud in every liter of new sweet rose red grape wine, then by low-pressure pump, the sweet rose red grape wine that has added dry wine mud is pumped in cold isostatic press, maintain the temperature at 25 ° of C, it is 110MPa that ultra-high static pressure pressure is set, and the treatment time is 120min.Grape wine after processing obviously weakens than the jerky sense of untreated former wine, and it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful, and quality is improved, and reaches the effect at the aging 2-4 of stainless cylinder of steel.
Embodiment 4
The aging method of quickening Portugal's fruit wine of the present embodiment: selecting alcoholic strength is 12%(V/V) litchi spirit, Litchi Varieties is black leaf, the wine sample is from Jieyang, Guangdong brewery.Add 8.0g dry wine mud in every liter of new extra dry red wine litchi spirit, then by low-pressure pump, the new extra dry red wine litchi spirit that has added dry wine mud is pumped in cold isostatic press, maintain the temperature at 23 ° of C, it is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.Fig. 1 is that in the extra dry red wine litchi spirit, the content of total phenol and flavane three alcohol monomers is processed the variation of different time under dry wine cement content 8.0g/L and 100MPa pressure condition, can find out and compare (treatment time is 0min) when being untreated, total phenol content first increases (due to the yeast autolysis in wine mud to some extent, make the temporary increase of total phenol content), then be tending towards descending, and flavane three alcohol monomers are obvious downtrending, and this phenomenon meets dried lychee wine total phenol and flavane triol monomer content variation tendency in traditional aging process.
Embodiment 5
The aging method of quickening Portugal's fruit wine of the present embodiment: selecting alcoholic strength is 12%(V/V) papaya wine, Chaenomeles Cultivars is papaya, the wine sample is from Guangdong brewery.The papaya wine mud that adds 8.0g to do in every liter of new dried papaya wine, then by low-pressure pump, the new dried papaya wine that has added papaya wine mud is pumped in cold isostatic press, maintain the temperature at 23 ° of C, it is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.Figure 2 shows that dried papaya wine unresolvable tartaric acid ester, total anthocyanidin and flavonol process the content of different time under dry wine cement content 8.0g/L and 100MPa pressure condition, can find out and compare (treatment time is 0min) when being untreated, tartrate increases (in wine mud, active substance promotes its esterification) to some extent at starting stage content, be tending towards subsequently descending, then the content of two kinds of materials has obvious decline, and this phenomenon meets extra dry red wine Portugal fruit wine in traditional aging process unresolvable tartaric acid ester, total anthocyanidin and flavonol content trend.
Embodiment 6
The aging method of quickening Portugal's fruit wine of the present embodiment: the alcoholic strength of selecting dry red winew is 12%(V/V), grape variety is rose honey, the wine sample is from Yunnan brewery.Add 12.0g dry wine mud in every liter of new dry red winew, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, maintain the temperature at 23 ° of C, it is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.Figure 3 shows that in dry red winew, protein is processed the content of different time with total saccharan under dry wine cement content 8.0g/L and 100MPa pressure condition, can find out and compare (treatment time is 0min) when being untreated, the content of two kinds of materials has obvious rising, and this phenomenon meets dry red winew protein and total saccharan content trend in traditional aging process.
Embodiment 7
The aging method of quickening Portugal's fruit wine of the present embodiment: the alcoholic strength of selecting dry red winew is 13%(V/V), grape variety is Cabernet Sauvignon, the wine sample is from Xinjiang brewery.Add 8.0g dry wine mud in every liter of new dry red winew, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, maintain the temperature at 23 ° of C, it is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.Figure 4 shows that dry red winew degree of oxidation (RH) processes the changing conditions of different time under dry wine cement content 8.0g/L and 100MPa pressure condition.Generally, grape wine all to experience the growth stage in traditional aging process, ripening stage and senescence phase.The wine storage time of dry red winew is larger, and its degree of oxidation (RH) numerical value is also just larger.
Wine liquid oxidation degree (RH) conversion formula when 20 ° of C of temperature is: RH=ORP/28.5+2pH; Wherein, redox potential in formula (ORP value) is a state parameter of the comprehensive oxidation capacity (or reducing power) of various materials in reflection solution, records this parameter value by the ORP determinator; The H value represents the concentration of hydrogen ion in solution, is also the performance of the effects of ion degree of acid, is an equal amount, is recorded by pH meter; Compare as can be seen from Figure 4 that when being untreated, (treatment time is 0Min) degree of oxidation RH has obvious rising, this phenomenon confirms that from the side the method can reach aging purpose.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not limited by the examples; other any do not deviate from change, the modification done under spirit of the present invention and principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (5)
1. accelerate the aging method of Portugal's fruit wine for one kind, it is characterized in that, comprise the following steps:
(1) add dry wine mud in Portugal's fruit wine, make its mixing;
(2) the Portugal's fruit wine that adds dry wine mud that step (1) is obtained is input to the high pressure tank body by low-pressure pump, and the open cold isostatic pressing machine carries out high static pressure to be processed, and applied pressure is controlled at 60-110MPa.
2. the aging method of quickening Portugal's fruit wine according to claim 1, is characterized in that, the add-on of described dry wine mud is: every liter of Portugal's fruit wine adds 5.0-12.0g dry wine mud.
3. the aging method of quickening Portugal's fruit wine according to claim 1 and 2, it is characterized in that, described dry wine mud makes by the following method: Portugal's wine fermentation is finished or the lay up period resulting wine pin of filtration or schlempe, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
4. the aging method of quickening Portugal's fruit wine according to claim 1, is characterized in that, the time that described high static pressure is processed is 15-120min.
5. the aging method of quickening Portugal's fruit wine according to claim 1, is characterized in that, the temperature that described high static pressure is processed is 20-25 ° of C.
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Cited By (5)
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| CN104962446A (en) * | 2015-07-14 | 2015-10-07 | 郭学斌 | Method for treating liquors by using ultra-high pressure and ultra-high magnetic technology |
| CN105670866B (en) * | 2016-04-06 | 2019-08-23 | 河北科技师范学院 | A kind of Black Box Tracing fruit wine and preparation method thereof |
| CN111154588A (en) * | 2020-03-16 | 2020-05-15 | 徐小毛 | Preparation method of Maotai-flavor liquor and Yujiu |
| WO2022197193A1 (en) | 2021-03-16 | 2022-09-22 | JURASZ, Olga | Method of high-pressure processing, in particular of liquids, and a technological line for high-pressure processing, in particular of liquids |
| CN117126710A (en) * | 2023-10-26 | 2023-11-28 | 烟台可雅白兰地酒庄有限公司 | Brandy distillation method added with wine lees |
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| CN117126710A (en) * | 2023-10-26 | 2023-11-28 | 烟台可雅白兰地酒庄有限公司 | Brandy distillation method added with wine lees |
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