CN103497859A - Jaboticaba red wine - Google Patents
Jaboticaba red wine Download PDFInfo
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- CN103497859A CN103497859A CN201310016021.8A CN201310016021A CN103497859A CN 103497859 A CN103497859 A CN 103497859A CN 201310016021 A CN201310016021 A CN 201310016021A CN 103497859 A CN103497859 A CN 103497859A
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- 235000020095 red wine Nutrition 0.000 title abstract 4
- 235000014101 wine Nutrition 0.000 claims abstract description 56
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 16
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- 238000013124 brewing process Methods 0.000 claims abstract description 7
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- 235000014787 Vitis vinifera Nutrition 0.000 claims description 19
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- 230000004913 activation Effects 0.000 claims description 11
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- 229920000742 Cotton Polymers 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
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- 229930014669 anthocyanidin Natural products 0.000 abstract 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to the technical field of wine brewing technology, and particularly relates to jaboticaba red wine. Traditional wine is brewed with grapes; however, grapes has light fruity taste which becomes insufficient due to loss in brewing process; the addition of other fruits for brewing may cover the elegant taste of grapes. The inventor finds jaboticaba which originates in Brazil primitive rainforest, has similar forms, colors, and fruity taste to claret grapes, but has heavier fruity taste, is rich in carbohydrate and anthocyanidin; when jaboticaba is mixed and brewed with grapes, jaboticaba red wine can be prepared by a set of brewing method without sulfur addition; the wine has a violet red color, pure flavor, and pleasant fruity taste; the wine body is complete and full, and exhibits more fruity taste than traditional red wine; the brewing method of the invention is suitable for factory production.
Description
Technical field
The invention belongs to the wine-making technology technical field, be specifically related to a kind of Garbo arnotto grape wine.
Background technology
Tradition grape wine is all to adopt the uva brew, and uva fruital flavor is comparatively light, through the loss of brewing process, makes the fruital flavor more inadequate, if add other fruit brew, can cover again the distinctive elegant fragrance of grape.
Current production vinous all adopts interpolation sulfurous gas to reach inhibition harmful microorganism and oxidation resistant purpose basically, but sulfur-containing additive, to human body especially heart and the toxic property of respiratory system, is set grape wine preparation method's patent of invention and is added the brewing method manufacture of sulfurous gas by traditional grape wine as mono-kind of patent No. 201010599064.X.
Summary of the invention
The purpose of this invention is to provide a kind of Garbo arnotto grape wine that fruital flavor shows and the brew method added without sulphur thereof.
The object of the present invention is achieved like this.
A kind of Garbo arnotto grape wine, is characterized in that, every 100 mass parts raw materials that brew Garbo arnotto grape wine is used are comprised of following two kinds of mass parts raw materials:
The Garbo fruit 10-50 part of going stalk to choose
The uva 50-90 part of going stalk to choose.
Described a kind of Garbo arnotto grape wine, be further characterized in that: determine the addition that adds clean glucose powder according to the sugar degree of the pulp juice made in the brewing process process, take that to be supplemented to pulp juice sugar degree be 22%, add during to 24 hours in dipping and fermentation.
Described a kind of Garbo arnotto grape wine, be further characterized in that, when brew, also must add the starter of following addition:
A, high reactivity brewer's dried yeasts, use addition in through cutting obstruct and choose after Garbo really and the uva gross weight: 0.02%;
B, without the special-purpose lyophilize lactobacillus starter of the malo-lactic fermentation of activation, use addition with dipping in brewing process and zymamsis completes and the muddy wine fluid volume meter of gained after skin slag expression separation: 8-12mg/L.
Arnotto brew method vinous in a kind of Garbo is characterized in that: comprise following processing step:
A, by the high reactivity brewer's dried yeasts with reference to the using method of its products instruction by its activation culture, but the substratum of activation use just adds dry yeast to be activated in the time of must after 121 ℃ of sterilising treatment of 5 minutes, being cooled to 36-38 ℃, prevents the pollution of harmful miscellaneous bacteria;
B, carpopodium is cut off, bad fruit is rejected in selection, good with the weighing of uva proportioning by the Garbo fruit, clean with aseptic water washing, mixes;
C, a supporting tunnel like steam oven, steam jet is set in stove, it is 100-105 ℃ that steam regulation temperature and quantity of steam make temperature in stove, really grain is put into equably on the automatic transport guipure and sends in the tunnel like steam oven, adjusting the guipure travelling speed, to make fruit grain heat-up time in stove be 2 minutes, after coming out of the stove, through one section dry heat furnace, make the oven dry of fruit grain through 100-105 ℃ of 30 seconds make the epidermis water evaporates again, then put into immediately in the vacuum breaking machine;
D, vacuum breaking machine are crushers that designed, designed is supporting, crusher has closed unit, and connection vaccum pump unit, after the fruit grain of step C is dropped into to crusher, close closed unit and open vacuum-pumping valve, after making to produce the negative pressure of 0.01-0.02MPa in crusher, close vacuum-pumping valve, then start shredder assembly, make the fruit grain broken under vacuum state, degree of crushing is suitable not make Semen Vitis viniferae be broken for;
E, the pulp after fragmentation is dropped in fermentor tank, the 75-80% that charge amount is the fermentor tank capacity is advisable, after measuring pulp juice sugar degree numerical value, add the yeast juice of steps A to mix, start to be flooded and ferment, leavening temperature is controlled at 26-27 ℃, and the fermentor tank dog-house must, with the thick cotton yarn tying of 1-2cm through sterilizing, prevent that miscellaneous bacteria from entering;
When F, dipping and fermentation to 24 hour, it is 22% required clean glucose powder amount that the pulp juice sugar degree numerical evaluation recorded according to step e is supplemented to pulp juice sugar degree, start the self-circulation spray pump of fermentor tank, submerged fermentation juice is sprayed to surface layer, clean glucose powder is evenly dropped into slowly from dog-house simultaneously, after input, with being about to dog-house thick cotton yarn tying through the 1-2cm of sterilizing, circulated sprinkling stops spray after 20 minutes;
G, dipping and zymamsis time by mixed yeast liquid after meter need altogether 6 days, self-circulation in every 6 hours in 4 days spray once, changes 12 hours into once in latter two days, each spray time is 20 minutes;
H, by the fermentation after distiller's wort process to obtain muddy wine liquid through skin slag expression separation;
I, step H obtained wine thereby liquid is put back in clean fermentor tank, add without the special-purpose lyophilize lactobacillus starter of the malo-lactic fermentation of activation and carry out malo-lactic fermentation, leavening temperature is controlled at 19-20 ℃, in detecting wine during without oxysuccinic acid, separate and turn tank immediately, to remove the wine pin;
J, will remove wine after the wine pin after Plate Filtration again with membrane filtration to remove impurity and thalline, rotten to prevent that the ageing phase from occurring;
K, the wine clean wine tank of packing into is carried out to the canful ageing, 2 years ageing phases, during need pouring 3 times, remove throw out, ageing thermostat temperature 12-18 ℃, 15 ℃ of optimum tempss;
After L, the wine pouring after ageing, then carry out the sterile filling bottling after the membrane cartridge secondary filter, obtain a kind of Garbo arnotto grape wine, this wine without sulfurous gas add, color and luster is purplish red, local flavor is pure, fruity shows.
Wherein, the production preparation place, equipment, container, the instrument that use all must be processed through sterilization.
The air purity in the production brew place of wherein, using must reach between 100,000 grades to thousand grades.
Beneficial effect of the present invention is as follows:
A, utilize a kind of Garbo fruit that originates in Brazilian original rainforest, all with the red-purple uva is approximate, the fruital flavor is denseer for its form, color and luster, fruital flavor, and containing abundant carbohydrate and cyanidin(e), by itself and uva mixing brew, the Garbo arnotto grape wine that can obtain that a kind of color and luster is purplish red, local flavor is pure, the happy people of fruital, wine body are complete and plentiful, more shows the fruital flavor than conventional red grape wine;
Really acid content is higher for B, Garbo, is conducive to harmful microbe is suppressed;
C, this pure strain starter of employing high reactivity brewer's dried yeasts carry out zymamsis, and adopt the special lactobacillus pure inoculants to carry out malo-lactic fermentation, and fermentation energy is carried out rapidly, suppress miscellaneous bacteria and grow;
D, fruit grain are through tunnel like steam oven 100-105 ℃ of 2 minutes and the dry heat furnace Short Time Heating of 30 seconds, can effectively the most harmful bacteria of appearance be killed, greatly reduce harmful microbe harm, the disruptive oxidation enzyme of while part, alleviate oxidation hazards, after heat-treated, pericarp pigment also more easily is dissolved out, and that the protein of pulp is heated is not high, does not affect the wine brewing quality;
E, employing vacuum breaking fruit grain can alleviate degree of oxidation, increase stripping quantity and the stability of pigment;
F, adopt clean glucose powder to replace white sugar to supplement pulp juice sugar degree to reach fermentation desired alcoholic strength afterwards, be for fear of brought more miscellaneous bacteria by white sugar;
G, fermentation are sugarings again after yeast fermentation enlivens to just adding glucose powder after 24 hours, avoid high concentration sugar to yeast-leavened inhibition, the yeast of active breeding has restraining effect with a little miscellaneous bacteria that the CO2 produced may bring into glucose powder simultaneously;
Membrane filtration before H, ageing can be removed thalline, prevents that the ageing phase rotten;
Membrane cartridge secondary filter before I, sterile filling, can guarantee the constant product quality after filling;
The sterilization of J, production site, equipment, container, instrument is processed, and to the control of production brew place air purity, for the performance that coordinates above-mentioned technological measure effect provides assurance, and meet the modernization requirement of foodstuff production, so brew method of the present invention is applicable to batch production production, product of the present invention reaches without the purpose of adding the sulfurous gas brew by above-mentioned aggregate measures, makes the product natural health.
Embodiment
Below in conjunction with embodiment, be described in further details:
A, with a 3000ml glass Erlenmeyer flask pack into glucose powder 72g and pure water 1730g, tampon on bottle plug, put into 121 ℃ of sterilizings in 5 minutes of Autoclave, while being cooled to 37 ℃, in sterilisable chamber, 200g high reactivity brewer's dried yeasts is added in bottle, shake up, standingly make it rehydration, activation, turned down gently every 10 minutes, completed activation through 25 minutes;
B, carpopodium is cut off, bad fruit is rejected in selection, weighing Garbo fruit 300kg, and weighing uva 700kg, clean with aseptic water washing, mix;
C, to regulate temperature in the tunnel like steam oven be 102 ℃, the fruit grain of step B is put into equably on foraminous conveyer and sends in stove, fruit grain heating was come out of the stove after 2 minutes, then make fruit grain epidermis water evaporates through the oven dry in 102 ℃ of 30 second of dry heat furnace, then put into immediately in the vacuum breaking machine;
D, the working capacity gradation operation of pressing crusher, close vacuum-pumping valve when in the adjusting machine, negative pressure is to 0.015MPa, starts shredder assembly, makes the fruit grain broken under vacuum state, and degree of crushing is suitable not make Semen Vitis viniferae be broken for;
E, the pulp after fragmentation is dropped in fermentor tank, the 75-80% that charge amount is the fermentor tank capacity is advisable, it is 19.6% that sampling records pulp juice sugar degree numerical value, add again the yeast juice of steps A to mix, the thick cotton yarn tying of 1-2cm through sterilizing for dog-house, start to be flooded and zymamsis, leavening temperature is controlled at 26-27 ℃;
When F, dipping and zymamsis to 24 hour, according to recording pulp juice sugar degree in step e, be 19.6%, add clean glucose take be supplemented to the pulp sugar degree as 22% aequum be (22%-19.6%) X1000kg=24kg, it is dropped into slowly equably from dog-house, after input with being about to dog-house thick cotton yarn tying through the 1-2cm of sterilizing, start the self-circulation spray pump of fermentor tank, submerged fermentation juice is sprayed to surface layer, circulated sprinkling stops spray after 20 minutes;
G, dipping and zymamsis time by mixed yeast liquid after meter need altogether 6 days, self-circulation in every 6 hours in 4 days spray once, changes 12 hours into once in latter two days, each spray time is 20 minutes;
H, by the fermentation after distiller's wort process to obtain muddy wine liquid through skin slag expression separation;
I, step H obtained wine thereby liquid is put back in clean fermentor tank, add without the special-purpose lyophilize lactobacillus starter of the malo-lactic fermentation of activation and carry out malo-lactic fermentation, leavening temperature is controlled at 19-20 ℃, in detecting wine during without oxysuccinic acid, separate and turn tank immediately, to remove the wine pin;
J, will remove wine after the wine pin after Plate Filtration again with membrane filtration to remove impurity and thalline, rotten to prevent that the ageing phase from occurring;
K, the wine clean wine tank of packing into is carried out to the canful ageing, 2 years ageing phases, during need pouring 3 times, remove throw out, ageing thermostat temperature 12-18 ℃, 15 ℃ of optimum tempss;
After L, the wine pouring after ageing, then carry out the sterile filling bottling after the membrane cartridge secondary filter, obtain a kind of Garbo arnotto grape wine, this wine without sulfurous gas add, color and luster is purplish red, local flavor is pure, fruity shows;
M, in whole production brewing process, the place of using, equipment, container, instrument all must be processed through sterilization, the air purity in the production brew place of using must reach between 100,000 grades to thousand grades.
Below the present invention being described in detail, in the above, is only the present invention's preferred embodiment, when not limiting practical range of the present invention, allly according to the application's scope, does impartial change and modify, and all should still belong in covering scope of the present invention.
Claims (6)
1. a Garbo arnotto grape wine, is characterized in that, every 100 parts of raw materials that brew Garbo arnotto grape wine is used are comprised of following two kinds of mass parts raw materials:
The Garbo fruit 10-50 part of going stalk to choose
The uva 50-90 part of going stalk to choose.
2. a kind of Garbo according to claim 1 arnotto grape wine, it is characterized in that: determine the addition that adds clean glucose powder according to the sugar degree of the pulp juice made in the brewing process process, take that to be supplemented to pulp juice sugar degree be 22%, add during to 24 hours in dipping and fermentation.
3. according to claim 1 and 2 described a kind of Garbo arnotto grape wine, it is characterized in that: when brew, also must add the starter of following addition:
A, high reactivity brewer's dried yeasts, use addition in through cutting obstruct and choose after Garbo really and the uva gross weight: 0.02%;
B, without the special-purpose lyophilize lactobacillus starter of the malo-lactic fermentation of activation, use addition with dipping in brewing process and zymamsis completes and the muddy wine fluid volume meter of gained after skin slag expression separation: 8-12mg/L.
4. the described a kind of Garbo of claim 1-3 arnotto brew method vinous is characterized in that: comprise following processing step:
A, by the high reactivity brewer's dried yeasts with reference to the using method of its products instruction by its activation culture, but the substratum of activation use just adds dry yeast to be activated in the time of must after 121 ℃ of sterilising treatment of 5 minutes, being cooled to 36-38 ℃, prevents the pollution of harmful miscellaneous bacteria;
B, carpopodium is cut off, bad fruit is rejected in selection, good with the weighing of uva proportioning by the Garbo fruit, clean with aseptic water washing, mixes;
C, a supporting tunnel like steam oven, steam jet is set in stove, it is 100-105 ℃ that steam regulation temperature and quantity of steam make temperature in stove, really grain is put into equably on the automatic transport guipure and sends in the tunnel like steam oven, adjusting the guipure travelling speed, to make fruit grain heat-up time in stove be 2 minutes, after coming out of the stove, through one section dry heat furnace, make the oven dry of fruit grain through 100-105 ℃ of 30 seconds make the epidermis water evaporates again, then put into immediately in the vacuum breaking machine;
D, vacuum breaking machine are crushers that designed, designed is supporting, crusher has closed unit, and connection vaccum pump unit, after the fruit grain of step C is dropped into to crusher, close closed unit and open vacuum-pumping valve, after making to produce the negative pressure of 0.01-0.02MPa in crusher, close vacuum-pumping valve, then start shredder assembly, make the fruit grain broken under vacuum state, degree of crushing is suitable not make Semen Vitis viniferae be broken for;
E, the pulp after fragmentation is dropped in fermentor tank, the 75-80% that charge amount is the fermentor tank capacity is advisable, after measuring pulp juice sugar degree numerical value, add the yeast juice of steps A to mix, start to be flooded and ferment, leavening temperature is controlled at 26-27 ℃, and the fermentor tank dog-house must, with the thick cotton yarn tying of 1-2cm through sterilizing, prevent that miscellaneous bacteria from entering;
When F, dipping and fermentation to 24 hour, it is 22% required clean glucose powder amount that the pulp juice sugar degree numerical evaluation recorded according to step e is supplemented to pulp juice sugar degree, start the self-circulation spray pump of fermentor tank, submerged fermentation juice is sprayed to surface layer, clean glucose powder is evenly dropped into slowly from dog-house simultaneously, after input, with being about to dog-house thick cotton yarn tying through the 1-2cm of sterilizing, circulated sprinkling stops spray after 20 minutes;
G, dipping and zymamsis time by mixed yeast liquid after meter need altogether 6 days, self-circulation in every 6 hours in 4 days spray once, changes 12 hours into once in latter two days, each spray time is 20 minutes;
H, by the fermentation after distiller's wort process to obtain muddy wine liquid through skin slag expression separation;
I, step H obtained wine thereby liquid is put back in clean fermentor tank, add without the special-purpose lyophilize lactobacillus starter of the malo-lactic fermentation of activation and carry out oxysuccinic acid one lactic fermentation, leavening temperature is controlled at 19-20 ℃, in detecting wine during without oxysuccinic acid, separate and turn tank immediately, to remove the wine pin;
J, will remove wine after the wine pin after Plate Filtration again with membrane filtration to remove impurity and thalline, rotten to prevent that the ageing phase from occurring;
K, the wine clean wine tank of packing into is carried out to the canful ageing, 2 years ageing phases, during need pouring 3 times, remove throw out, ageing thermostat temperature 12-18 ℃, 15 ℃ of optimum tempss;
After L, the wine pouring after ageing, then carry out the sterile filling bottling after the membrane cartridge secondary filter, obtain a kind of Garbo arnotto grape wine.
5. a kind of Garbo arnotto according to claim 4 brew method vinous, it is characterized in that: the production brew place, equipment, container, the instrument that use all must be processed through sterilization.
6. a kind of Garbo arnotto according to claim 4 brew method vinous, it is characterized in that: the air purity in the production brew place of using must reach between 100,000 grades to thousand grades.
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| CN201310016021.8A CN103497859B (en) | 2013-01-15 | 2013-01-15 | Jaboticaba red wine |
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| CN201310016021.8A CN103497859B (en) | 2013-01-15 | 2013-01-15 | Jaboticaba red wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962426A (en) * | 2015-07-23 | 2015-10-07 | 广西利翔畜牧有限公司 | Jaboticaba wine and brewing method thereof |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN105255653A (en) * | 2015-11-17 | 2016-01-20 | 孙铭岐 | Waxberry and jaboticaba wine and making method thereof |
| CN107254376A (en) * | 2017-06-30 | 2017-10-17 | 宁夏农林科学院枸杞工程技术研究所 | A kind of method for preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii |
| CN107828575A (en) * | 2017-11-10 | 2018-03-23 | 纪勇惠 | A kind of preparation method of Garbo fruit tree grape wine |
| CN113150901A (en) * | 2021-03-24 | 2021-07-23 | 山西戎子酒庄有限公司 | Low-temperature wine grape fermentation method |
| CN117965252A (en) * | 2024-04-01 | 2024-05-03 | 西夫拉姆酒业集团有限公司 | Anthocyanin-rich wine brewing process |
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| US3935317A (en) * | 1974-05-30 | 1976-01-27 | Bianchi Joseph S | Preparation of red and rose wines |
| CN101550386A (en) * | 2009-04-21 | 2009-10-07 | 山东轻工业学院 | Vinous fermentation technology for improving quality and flavor of wine |
| CN102127494A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Jaboticaba wine and preparation method thereof |
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2013
- 2013-01-15 CN CN201310016021.8A patent/CN103497859B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN107254376A (en) * | 2017-06-30 | 2017-10-17 | 宁夏农林科学院枸杞工程技术研究所 | A kind of method for preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii |
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