CN103131620B - Fruit wine ageing accelerating method - Google Patents
Fruit wine ageing accelerating method Download PDFInfo
- Publication number
- CN103131620B CN103131620B CN201310064885.7A CN201310064885A CN103131620B CN 103131620 B CN103131620 B CN 103131620B CN 201310064885 A CN201310064885 A CN 201310064885A CN 103131620 B CN103131620 B CN 103131620B
- Authority
- CN
- China
- Prior art keywords
- wine
- dry
- portugal
- mud
- fruit wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
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 place and meet its requirement, and causing the anxiety of business capital chain, the small mistake even occurring 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, researchist has attempted reaching the quick aging object of drinks by various artificial means, and interpolation wine mud or uhp treatment are exactly wherein two kinds.Urge the method for old wine class as Chinese invention patent ZL98110913.6 discloses a kind of ultra-high voltage, but need natural aging 2-3 months before processing, and the pressure applying 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 from white Portugal fruit wine wine mud, extracts, and has pointed out briefly to brewage the opportunity and the addition that in operation, add Mannoproteins; Patent 201110057645.5 has been announced a kind of Wine-making technique, this technique was added afterwards the appropriate Mannoproteins of producing that extracts from fermentation byproduct wine mud with cold stable filtration before grape material squeezing, oxysuccinic acid-lactic fermentation, these class methods improve a lot to stability vinous, and not remarkable to 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 applicable to large scale continuous prod requirement, but spray flow velocity at 2-5L/min in this process, very easily cause the peroxidation of wine liquid, its local flavor framework is discord, may reach the object that improves wine quality.
Summary of the invention
In order to overcome the above-mentioned shortcoming and deficiency of 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 after treatment fruit wine obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, wine body is more plentiful, quality is improved, and there will not be and return raw phenomenon.
Object of the present invention is achieved through the following technical solutions:
Accelerate the aging method of Portugal's fruit wine, comprise the following steps:
(1) in Portugal's fruit wine, add dry wine mud, it is mixed;
(2) the Portugal's fruit wine that adds dry wine mud step (1) being obtained is input to high pressure tank body by low-pressure pump, and open cold isostatic pressing machine carries out high static pressure processing, and applied pressure is controlled at 60-110MPa.
The add-on of described dry wine mud is: Mei Sheng Portugal 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 lay up period filters the wine pin or the schlempe that obtain, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
The time of described high static pressure processing is 15-120min.
The temperature of described high static pressure processing is 20-25 ° of C.
Principle of the present invention is as follows: after Jiu Nishi 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, can there is autolysis slowly 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 static pressure in Portugal's fruit wine liquid raises, can impel breaking of yeast cell film in wine mud, accelerate its self-dissolving, all kinds of active substances are more 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 active substance of wine mud and stripping reacts with component generation redox in Portugal's fruit wine, esterification, hydrolysis etc., high static pressure is that all kinds of physical reactions play synergy promoter action simultaneously, therefore accelerated Portugal's fruit wine aging, make at short notice the quality of Portugal's fruit wine be improved, as, the treatment time of 120 minutes makes the Portugal after treatment aging effect of fruit wine 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 Portugal after treatment fruit wine there will not be and returns raw phenomenon.
(3) method energy of the present invention serialization is carried out, and treatment capacity can flexible design, can carry out lab scale experiment, can meet again large-scale industrialization processing requirements, can not only, for brewery saves a large amount of storage place and container, also shorten the Cash Flow cycle of enterprise, be with its vitality of having lived.
Brief description of the drawings
Fig. 1 is that in extra dry red wine extra dry red wine litchi spirit, total phenol and flavane three alcohol monomers are the content of processing different time under 8.0g/L and 100MPa pressure condition at dry wine cement content.
Fig. 2 is that dry papaya wine unresolvable tartaric acid ester, total anthocyanidin and flavonol are the content of processing different time under 8.0g/L and 100MPa pressure condition at dry wine cement content.
Fig. 3 is that in dry red winew, protein is the content of processing different time under 8.0g/L and 100MPa pressure condition at dry wine cement content with total saccharan.
Fig. 4 is that dry red winew degree of oxidation RH is the numerical value change situation of processing different time under 8.0g/L and 100MPa pressure condition at 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 fruit wine of the present embodiment: selecting alcoholic strength is 12%(V/V) grape wine, grape variety is Cabernet Sauvignon, wine sample is from viny region, the Ningxia Helan Mountain foot of a hill or mountain.In every liter of new dry red winew, add 5.0g dry wine mud, 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 dry red winew after treatment obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, 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, dry red winew after treatment there will not be and returns raw phenomenon.
The dry wine mud of the present embodiment makes by the following method: Portugal's wine fermentation is finished to filter the wine pin or the schlempe that obtain, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
Embodiment 2
The aging method of quickening Portugal fruit wine of the present embodiment: the alcoholic strength of selecting Dry white wine is 11.5%(V/V), grape variety is crystal, wine sample is from Yunnan brewery.In every liter of new Dry white wine, add 10.0g dry wine mud, 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 dry red winew after treatment obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, 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 to the wine pin or the schlempe that obtain, by washing, centrifugal, cryodrying, obtain dry wine mud successively.
Embodiment 3
The aging method of quickening Portugal fruit wine of the present embodiment: the alcoholic strength of sweet rose red grape wine is 12%(V/V), grape variety is rose honey, wine sample is from Yunnan brewery.In every liter of new sweet rose red grape wine, add 5.0g dry wine mud, 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 treatment obviously weakens than the jerky sense of untreated former wine, and it is mellow and full tasty and refreshing that mouthfeel also becomes, and 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 fruit wine of the present embodiment: selecting alcoholic strength is 12%(V/V) litchi spirit, Litchi Varieties is black leaf, wine sample is from Jieyang, Guangdong brewery.In every liter of new extra dry red wine litchi spirit, add 8.0g dry wine mud, 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 the variation that in extra dry red wine litchi spirit, the content of total phenol and flavane three alcohol monomers is processed different time under dry wine cement content 8.0g/L and 100MPa pressure condition, can find out and compare (treatment time is 0min) when 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 declining, and flavane three alcohol monomers are obvious downtrending, 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 fruit wine of the present embodiment: selecting alcoholic strength is 12%(V/V) papaya wine, Chaenomeles Cultivars is papaya, wine sample is from Guangdong brewery.In every liter of new dry papaya wine, add the dry papaya wine mud of 8.0g, then by low-pressure pump, the new dry 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 dry 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 untreated, tartrate increases (in wine mud, active substance promotes its esterification) to some extent at starting stage content, be tending towards subsequently declining, and the content of latter two material has obvious decline, 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 fruit wine of the present embodiment: the alcoholic strength of selecting dry red winew is 12%(V/V), grape variety is rose honey, wine sample is from Yunnan brewery.In every liter of new dry red winew, add 12.0g dry wine mud, 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 protein in dry red winew and total saccharan 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 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 fruit wine of the present embodiment: the alcoholic strength of selecting dry red winew is 13%(V/V), grape variety is Cabernet Sauvignon, wine sample is from Xinjiang brewery.In every liter of new dry red winew, add 8.0g dry wine mud, 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 in traditional aging process, all to experience the growth stage, 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 in the time of 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 ORP determinator; 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; Comparing as can be seen from Figure 4 (treatment time is 0Min) degree of oxidation RH when untreated has obvious rising, and this phenomenon confirms that the method can reach aging object from the side.
Above-described embodiment is preferably 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 equivalent substitute mode, within being included in protection scope of the present invention.
Claims (1)
1. accelerate the aging method of Portugal's fruit wine, it is characterized in that, comprise the following steps:
(1) in Portugal's fruit wine, add dry wine mud, it is mixed; Described dry wine mud makes by the following method: Portugal's wine fermentation is finished or lay up period filters the wine pin or the schlempe that obtain, by washing, centrifugal, cryodrying, obtain dry wine mud successively; Mei Sheng Portugal fruit wine adds 5.0-12.0g dry wine mud;
(2) the Portugal's fruit wine that adds dry wine mud step (1) being obtained is input to high pressure tank body by low-pressure pump, and open cold isostatic pressing machine carries out high static pressure processing, and applied pressure is controlled at 60-110Mpa; The time of described high static pressure processing is 15-120min; The temperature of described high static pressure processing is 20-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310064885.7A CN103131620B (en) | 2013-02-28 | 2013-02-28 | Fruit wine ageing accelerating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310064885.7A CN103131620B (en) | 2013-02-28 | 2013-02-28 | Fruit wine ageing accelerating method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103131620A CN103131620A (en) | 2013-06-05 |
| CN103131620B true CN103131620B (en) | 2014-09-10 |
Family
ID=48492076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310064885.7A Active CN103131620B (en) | 2013-02-28 | 2013-02-28 | Fruit wine ageing accelerating method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103131620B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| PL437317A1 (en) | 2021-03-16 | 2021-12-13 | Jerzy Jurasz | Method of high-pressure processing, in particular of fluids, and a process 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN1566312A (en) * | 2003-06-11 | 2005-01-19 | 烟台张裕集团有限公司 | Dry white wine and its brewing process |
| CN1940084A (en) * | 2006-06-29 | 2007-04-04 | 西北农林科技大学 | Production of brewing yeast mannose protein of wine additive |
| CN102787064A (en) * | 2012-05-08 | 2012-11-21 | 华南理工大学 | Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2756568B1 (en) * | 1996-12-02 | 1999-02-05 | Oenodev Sarl | METHOD OF MATURING WINE ON LINES IN BARRELS OR TANKS AND DEVICE FOR IMPLEMENTING IT |
| JP3430261B2 (en) * | 2000-11-02 | 2003-07-28 | 独立行政法人酒類総合研究所 | Manufacturing method of old sake flavored liquors |
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing |
-
2013
- 2013-02-28 CN CN201310064885.7A patent/CN103131620B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN1566312A (en) * | 2003-06-11 | 2005-01-19 | 烟台张裕集团有限公司 | Dry white wine and its brewing process |
| CN1940084A (en) * | 2006-06-29 | 2007-04-04 | 西北农林科技大学 | Production of brewing yeast mannose protein of wine additive |
| CN102787064A (en) * | 2012-05-08 | 2012-11-21 | 华南理工大学 | Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure |
Non-Patent Citations (2)
| Title |
|---|
| JP特开2002-136282A 2002.05.14 |
| 郭永亮，等.现代葡萄酒陈酿工艺探讨.《中外葡萄与葡萄酒》.2012,(第6期),第51-56页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103131620A (en) | 2013-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103131620B (en) | Fruit wine ageing accelerating method | |
| CN102703268A (en) | Production method of aged dry red wine | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN102634434B (en) | Method for preparing low-alcohol litchi fruit wine beverage | |
| CN108504497B (en) | Preparation method of high-alcoholic-strength red yeast rice wine | |
| Mojsov | Use of enzymes in wine making: A review | |
| Ma et al. | Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives | |
| CN103194354B (en) | Low-yield methanol and higher alcohol fruit wine brewing process | |
| CN102994356A (en) | Method for speeding ripening of dry red wine through oak and high hydrostatic pressure | |
| CN105087216A (en) | Mixed bacterium fermented snow pear, mulberry and grape healthcare wine with added anthocyanin and method for manufacturing mixed bacterium fermented snow pear, mulberry and grape healthcare wine | |
| CN102787064B (en) | Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure | |
| CN106544261A (en) | A kind of new beverage wine and preparation method thereof | |
| CN112625828A (en) | Old grape wine and brewing method thereof | |
| CN110540914B (en) | Method for reducing ethyl carbamate in cherry wine | |
| CN102140402B (en) | Method for preparing hawthorn wine | |
| CN106675983A (en) | Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology | |
| CN103642640B (en) | A kind of preparation method of lichee brandy | |
| CN105602929A (en) | Preparing method for co-immobilized enzyme for accelerating aging and clarifying Shanxi aged vinegar | |
| KR20110044575A (en) | Method for preparing ginseng liquor and ginseng liquor thereby | |
| CN102226139A (en) | Manufacturing method of actinidia sparkling wine | |
| CN108949399A (en) | A method of low-alcohol wines quality is improved using low temperature cold soaking and low temperature consumption nitrogen technology | |
| Gómez-Plaza et al. | Use of enzymes for wineproduction | |
| CN107603839A (en) | A kind of preparation method of reinforced mulberry wine | |
| CN108929821A (en) | A kind of manufacturing method of the claret of the oak of addition during the fermentation leaching piece | |
| KR102342884B1 (en) | Method of Rose Wine Using Schisandra Chinensis Juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |