CN103468453A - Air-dried rose fragrant and sweet white wine and brewing method thereof - Google Patents
Air-dried rose fragrant and sweet white wine and brewing method thereof Download PDFInfo
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- CN103468453A CN103468453A CN2013104684528A CN201310468452A CN103468453A CN 103468453 A CN103468453 A CN 103468453A CN 2013104684528 A CN2013104684528 A CN 2013104684528A CN 201310468452 A CN201310468452 A CN 201310468452A CN 103468453 A CN103468453 A CN 103468453A
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Abstract
The invention discloses an air-dried rose fragrant and sweet white wine. The physical and chemical indexes of the white wine are as follows: the alcoholic strength is 9.0-14.0%vol, the reducing sugar content is not less than 125g/L, the cane sugar content is not more than 10g/L, the free sulfur dioxide content is not more than 50mg/L, the total sulfur dioxide content is not more than 200mg/L, the volatile acid content is not more than 2.1g/L, and the sugar-free extract content is not less than 30g/L. The air-dried rose fragrant sweet white wine has the advantages that the wine is of a beautiful light golden yellow color, clear and transparent, pure and elegant fragrances of roses, fruit, flowers and honey are possessed, the wine fragrance is pure, and the wine is mellow and full, moderate in sweetness and sourness and lingering after being tasted.
Description
Technical field
The invention belongs to the Wine-making technique field, particularly a kind of air-dry Muscat Hamburg sweet white wine and brewing method thereof.
Background technology
Grape wine is to take grape as main raw material, a kind of alcoholic drink formed through fermented soy, and its color and luster, fruity, sweet-smelling, because of the kind of grape, the place of production, good and bad different to spawn style also different.Can be divided into white wine, red wine and rose red grape wine.Ethanol content, generally at 8%-16%, is the quality drinks that the taste sweetness is pure and sweet, nutritious, can prevent and treat various diseases.Grape wine is prevailing in France the earliest, American-European and popular all over the world.In recent years, it also becomes on China people dining table, requisite drinks in celebration.
White wine, use the high-quality grapes brew, through fermenting and aging, forms.Wine degree 12%, sugar is below 1.5%, and wine liquid is fruit green, as clear as crystal, and smell is salubrious, and aroma is strong, and aftertaste is profound, contains multivitamin, nutritious, has relaxing muscles and tendons, invigorates blood circulation, the effect of beauty treatment, moistening lung.
On the sweet white wine taste, but there is the classification of relative complex kind and approachable behind, and the mode of brewageing of relative complex.In general, the sweet wine of French Sauternes is pursued most.Ice wine in sweet white wine is with Canadian the most famous, and-5 ℃ of harvestings, keep-5 ℃ and enter brewery, in this process, will keep the complete of grape, must not break, and these all have been doomed preciousness and the output rareness of ice wine.White wine is not exclusively sugar-fermenting to be become to alcohol substantially on making method.Half fermentation technique in fermenting process, achieved the variation of sweet white wine, finally will keep the balance of grape wine itself in whole brewing process, and this was exactly the thing of part complexity originally.
Summary of the invention
The object of the invention is to invent a kind of air-dry Muscat Hamburg sweet white wine and brewing method thereof.
Technical scheme of the present invention is: a kind of air-dry Muscat Hamburg sweet white wine, its physical and chemical index is: alcoholic strength is 9.0-14.0%vol, reducing sugar is not less than 125g/L, sucrose is not higher than 10g/L, Free sulfur dioxide is not higher than 50mg/L, total sulfur dioxide is not higher than 200mg/L, and volatile acid is not higher than 2.1g/L, and sugar-free extract is not less than 30g/L.
A kind of brewing method of air-dry Muscat Hamburg sweet white wine, its concrete making step is:
(1) grape is selected materials: select muscat grape, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit, and grape material is inspected by random samples to chemical examination, require its sugar degree to be not less than 210g/L;
(2) air-dry: from the grape harvest natural air drying of (1), make its sugar degree be not less than 330g/L, select to ventilate, avoid sun direct projection, temperature is at 5-25 ℃, and relative humidity is not more than 40% mummification environment as air-dry place;
(3) squeezing: send into squeezing machine from the air-dry grape of (2) and squeezed, the Sucus Vitis viniferae come of squeezing out has concentrated very high sugar, acid substance, and the grape fruitade sugar degree is more than 330g/L;
(4) clarification naturally: add food grade sulfurous gas when fruit juice enters settling tank, make its concentration reach 40-60mg/L, temperature control clarification naturally below 10 ℃ after the fruit juice canful, separation of supernatant after standing 2-4 hour; (5) polygalacturonase clarification: when will pump into another settling tank from the supernatant liquor of (4), add polygalacturonase, 10 ℃ of temperature controls, settling time 12 hours;
(6) temperature controlled fermentation: will enter fermentor tank from the evaporator supplypump of (5), and add anti-sugar, ethanol-tolerant, low temperature resistant yeast to be fermented, leavening temperature is controlled at 10-13 ℃;
(7) stop fermentation: when alcoholic strength reaches 9.0-14.0%vol, add food grade sulfurous gas and adjust Free sulfur dioxide to 40-50mg/L, stop fermentation, reduce the temperature to below 5 ℃ simultaneously;
(8) clarifying treatment: add bentonite to carry out clarifying treatment, filter and obtain former wine;
(9) ageing: carry out oak barrel during aging, the ageing storing temp is controlled at 5-10 ℃, and the oak barrel during aging time is 3-18 month;
(10) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3-4 ℃, and the time is 2-8 days, then carries out Sterile Filtration;
(11) filling: as to carry out sterile filling, be packaged to finished product.
Superiority of the present invention is: the wine body is beautiful light golden rod yellow, clear, and the Muscat Hamburg fruital of pure gracefulness, the fragrance of a flower and honey are fragrant, and aroma is pure, and the wine body is mellow mellow and full, sweet acid appropriateness, the tail flavor is long.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below the specific embodiment of the present invention is described further, but does not limit protection scope of the present invention.
Embodiment mono-:
A kind of air-dry Muscat Hamburg sweet white wine, its physical and chemical index is: alcoholic strength is 9.0%vol, and reducing sugar is 125g/L, and sucrose is 10g/L, and Free sulfur dioxide is 50mg/L, and total sulfur dioxide is 200mg/L, and volatile acid is 2.1g/L, and sugar-free extract is 30g/L.
A kind of brewing method of air-dry Muscat Hamburg sweet white wine, its concrete making step is:
(1) grape is selected materials: select muscat grape, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit, and grape material is inspected by random samples to chemical examination, requiring its sugar degree is 210g/L;
(2) air-dry: from the grape harvest natural air drying of (1), making its sugar degree is 330g/L, selects to ventilate, and avoids sun direct projection, and temperature is at 5 ℃, and the mummification environment that relative humidity is 40% is as air-dry place;
(3) squeezing: send into squeezing machine from the air-dry grape of (2) and squeezed, the Sucus Vitis viniferae come of squeezing out has concentrated very high sugar, acid substance, and the grape fruitade sugar degree is 331g/L;
(4) clarification naturally: add food grade sulfurous gas when fruit juice enters settling tank, make its concentration reach 40mg/L, 1 ℃ of clarification naturally of temperature control after the fruit juice canful, separation of supernatant after standing 2-4 hour;
(5) polygalacturonase clarification: when will pump into another settling tank from the supernatant liquor of (4), add polygalacturonase, 10 ℃ of temperature controls, settling time 12 hours;
(6) temperature controlled fermentation: will enter fermentor tank from the evaporator supplypump of (5), and add anti-sugar, ethanol-tolerant, low temperature resistant yeast to be fermented, leavening temperature is controlled at 10 ℃;
(7) stop fermentation: when alcoholic strength reaches 9.0%vol, add food grade sulfurous gas and adjust Free sulfur dioxide to 40mg/L, stop fermentation, reduce the temperature to below 4 ℃ simultaneously;
(8) clarifying treatment: add bentonite to carry out clarifying treatment, filter and obtain former wine;
(9) ageing: carry out oak barrel during aging, the ageing storing temp is controlled at 5 ℃, and the oak barrel during aging time is 3-18 month;
(10) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3-4 ℃, and the time is 2-8 days, then carries out Sterile Filtration;
(11) filling: as to carry out sterile filling, be packaged to finished product.
Can make a kind of grape wine according to above step, its physical and chemical index all conforms to air-dry Muscat Hamburg sweet white wine of the present invention.
Embodiment bis-:
A kind of air-dry Muscat Hamburg sweet white wine, its physical and chemical index is: alcoholic strength is 14.0%vol, and reducing sugar is 150g/L, and sucrose is 5g/L, and Free sulfur dioxide is 30mg/L, and total sulfur dioxide is 150g/L, and volatile acid is 1.5g/L, and sugar-free extract is 45g/L.
A kind of brewing method of air-dry Muscat Hamburg sweet white wine, its concrete making step is:
(1) grape is selected materials: select muscat grape, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit, and grape material is inspected by random samples to chemical examination, requiring its sugar degree is 250g/L;
(2) air-dry: from the grape harvest natural air drying of (1), making its sugar degree is 350g/L, selects to ventilate, and avoids sun direct projection, and temperature is at 25 ℃, and the mummification environment that relative humidity is 30% is as air-dry place;
(3) squeezing: send into squeezing machine from the air-dry grape of (2) and squeezed, the Sucus Vitis viniferae come of squeezing out has concentrated very high sugar, acid substance, and the grape fruitade sugar degree is more than 360g/L;
(4) clarification naturally: add food grade sulfurous gas when fruit juice enters settling tank, make its concentration reach 60mg/L, 9 ℃ of clarifications naturally of temperature control after the fruit juice canful, separation of supernatant after standing 2-4 hour;
(5) polygalacturonase clarification: when will pump into another settling tank from the supernatant liquor of (4), add polygalacturonase, 10 ℃ of temperature controls, settling time 12 hours;
(6) temperature controlled fermentation: will enter fermentor tank from the evaporator supplypump of (5), and add anti-sugar, ethanol-tolerant, low temperature resistant yeast to be fermented, leavening temperature is controlled at 13 ℃;
(7) stop fermentation: when alcoholic strength reaches 14.0%vol, add food grade sulfurous gas and adjust Free sulfur dioxide to 50mg/L, stop fermentation, reduce the temperature to below 5 ℃ simultaneously;
(8) clarifying treatment: add bentonite to carry out clarifying treatment, filter and obtain former wine;
(9) ageing: carry out oak barrel during aging, the ageing storing temp is controlled at 10 ℃, and the oak barrel during aging time is 3-18 month;
(10) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3-4 ℃, and the time is 2-8 days, then carries out Sterile Filtration;
(11) filling: as to carry out sterile filling, be packaged to finished product.
Can make a kind of grape wine according to above step, its physical and chemical index all conforms to air-dry Muscat Hamburg sweet white wine of the present invention.
Above embodiment mono-is concrete manifestation form of the present invention with embodiment bis-, but does not limit protection domain of the present invention.
Claims (2)
1. an air-dry Muscat Hamburg sweet white wine, it is characterized in that physical and chemical index is: alcoholic strength is 3.0-5.0%vol, and reducing sugar is not less than 50g/L, Free sulfur dioxide is not higher than 50mg/L, total sulfur dioxide is not higher than 200mg/L, and volatile acid is not higher than 0.7g/L, and sugar-free extract is not less than 30g/L.
2. the brewing method of the described a kind of air-dry Muscat Hamburg sweet white wine of claim 1, is characterized in that, making step is:
(1) grape is selected materials: select muscat grape, require the neat maturation of fruit ear, tinctorial yield to reach 100%, thoroughly remove sick fruit, mould decayed fruit, and grape material is inspected by random samples to chemical examination, require its sugar degree to be not less than 210g/L;
(2) air-dry: from the grape harvest natural air drying of (1), make its sugar degree be not less than 330g/L, select to ventilate, avoid sun direct projection, temperature is at 5-25 ℃, and relative humidity is not more than 40% mummification environment as air-dry place;
(3) squeezing: send into squeezing machine from the air-dry grape of (2) and squeezed, the Sucus Vitis viniferae come of squeezing out has concentrated very high sugar, acid substance, and the grape fruitade sugar degree is more than 330g/L;
(4) clarification naturally: add food grade sulfurous gas when fruit juice enters settling tank, make its concentration reach 40-60mg/L, temperature control clarification naturally below 10 ℃ after the fruit juice canful, separation of supernatant after standing 2-4 hour;
(5) polygalacturonase clarification: when will pump into another settling tank from the supernatant liquor of (4), add polygalacturonase, 10 ℃ of temperature controls, settling time 12 hours;
(6) temperature controlled fermentation: will enter fermentor tank from the evaporator supplypump of (5), and add anti-sugar, ethanol-tolerant, low temperature resistant yeast to be fermented, leavening temperature is controlled at 10-13 ℃;
(7) stop fermentation: when alcoholic strength reaches 9.0-14.0%vol, add food grade sulfurous gas and adjust Free sulfur dioxide to 40-50mg/L, stop fermentation, reduce the temperature to below 5 ℃ simultaneously;
(8) clarifying treatment: add bentonite to carry out clarifying treatment, filter and obtain former wine;
(9) ageing: carry out oak barrel during aging, the ageing storing temp is controlled at 5-10 ℃, and the oak barrel during aging time is 3-18 month;
(10) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3-4 ℃, and the time is 2-8 days, then carries out Sterile Filtration;
(11) filling: as to carry out sterile filling, be packaged to finished product.
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| CN2013104684528A CN103468453A (en) | 2013-09-30 | 2013-09-30 | Air-dried rose fragrant and sweet white wine and brewing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN105482934A (en) * | 2016-01-08 | 2016-04-13 | 西北农林科技大学 | Production method of muscat semi-sweet white wine |
| CN106398943A (en) * | 2016-11-30 | 2017-02-15 | 张存智 | Natural sweet type and quickly marked wine-making method |
| CN108342269A (en) * | 2018-05-09 | 2018-07-31 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of brew method of sweet wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN105482934A (en) * | 2016-01-08 | 2016-04-13 | 西北农林科技大学 | Production method of muscat semi-sweet white wine |
| CN106398943A (en) * | 2016-11-30 | 2017-02-15 | 张存智 | Natural sweet type and quickly marked wine-making method |
| CN108342269A (en) * | 2018-05-09 | 2018-07-31 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of brew method of sweet wine |
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Application publication date: 20131225 |