CN103497859B - Jaboticaba red wine - Google Patents
Jaboticaba red wine Download PDFInfo
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- CN103497859B CN103497859B CN201310016021.8A CN201310016021A CN103497859B CN 103497859 B CN103497859 B CN 103497859B CN 201310016021 A CN201310016021 A CN 201310016021A CN 103497859 B CN103497859 B CN 103497859B
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000013124 brewing process Methods 0.000 claims abstract description 7
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- 230000004913 activation Effects 0.000 claims description 11
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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
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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 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 uva brew, and uva fruital taste is comparatively light, through the loss of brewing process, makes fruital taste 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 object substantially, 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 by traditional grape wine, is added the brewing method manufacture of sulfurous gas as mono-kind of patent No. 201010599064.X.
Summary of the invention
The object of this invention is to provide a kind of Garbo arnotto grape wine that fruital taste shows and the brew method adding without sulphur thereof.
The object of the present invention is achieved like this.
A 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: according to the sugar degree of the pulp juice making in brewing process process, determine the addition that adds clean glucose powder, take that to be supplemented to pulp juice sugar degree be 22%, in dipping and fermentation, add during to 24 hours.
Described a kind of Garbo arnotto grape wine, is 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 uva gross weight: 0.02%;
B, without the special-purpose lyophilize lactobacillus starter of 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.
A Garbo arnotto brew method vinous, is characterized in that: comprise following processing step:
A, by 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 activate in the time of must being cooled to 36-38 ℃ after 121 ℃ of sterilising treatment of 5 minutes, prevents the pollution of harmful miscellaneous bacteria;
B, carpopodium is cut off, bad fruit is rejected in selection, by Garbo fruit, weighs with uva proportioning, 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, fruit grain is put into equably on automatic transport guipure and is sent in tunnel like steam oven, adjusting guipure travelling speed, to make fruit grain heat-up time in stove be 2 minutes, after coming out of the stove, through one section of dry heat furnace, make the oven dry of fruit grain through 100-105 ℃ of 30 seconds make epidermis water evaporates again, then put into immediately in vacuum breaking machine;
D, vacuum breaking machine are crushers that designed, designed is supporting, crusher has closed unit, and connect vaccum pump unit, the fruit grain of step C is dropped into after crusher, close closed unit and open vacuum-pumping valve, make to produce in crusher after the negative pressure of 0.01-0.02MPa, close vacuum-pumping valve, then start shredder assembly, make fruit grain broken under vacuum state, degree of crushing is suitable not make Semen Vitis viniferae be broken for;
E, pulp after fragmentation is dropped in fermentor tank, charge amount is that the 75-80% of fermentor tank capacity is advisable, measure after pulp juice sugar degree numerical value, add the yeast juice of steps A to mix, start to flood and ferment, leavening temperature is controlled at 26-27 ℃, and 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 recording 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 fermentation after distiller's wort through skin slag expression separation, process to obtain muddy wine liquid;
I, step H obtained wine thereby liquid is put back in clean fermentor tank, add the special-purpose lyophilize lactobacillus starter of malo-lactic fermentation without activation to carry out malo-lactic fermentation, leavening temperature is controlled at 19-20 ℃, in detecting wine during without oxysuccinic acid, separation immediately turns tank, to remove wine pin;
J, by remove wine after wine pin after Plate Filtration again with membrane filtration to remove impurity and thalline, rotten to prevent that the ageing phase from occurring;
K, pack wine into clean wine tank and carry out 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 after membrane cartridge secondary filter, carry out sterile filling bottling, 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 fruital taste is denseer with red-purple uva is approximate for its form, color and luster, fruital taste, and containing abundant carbohydrate and cyanidin(e), by itself and uva mixing brew, can obtain the Garbo arnotto grape wine that a kind of color and luster is purplish red, local flavor is pure, fruital is pleased people, wine body is complete and plentiful, more show fruital taste than conventional red grape wine;
Really acid content is higher for B, Garbo, is conducive to harmful microbe to suppress;
C, this pure strain starter of employing high reactivity brewer's dried yeasts carry out zymamsis, and adopt 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 is also more easily dissolved out, and that the protein of pulp is heated is not high, does not affect wine brewing quality;
E, employing vacuum breaking fruit grain can alleviate degree of oxidation, increase stripping quantity and the stability of pigment;
F, adopting clean glucose powder to replace sugar degree that white sugar supplements pulp juice to reach fermentation desired alcoholic strength afterwards, is 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 producing 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 the control to production brew place air purity, for coordinating the performance of above-mentioned technological measure effect that assurance is provided, and meet the modernization requirement of foodstuff production, so being applicable to batch production, produces brew method of the present invention, product of the present invention reaches without the object of adding sulfurous gas brew by above-mentioned aggregate measures, makes product natural health.
Embodiment
Below in conjunction with embodiment, be described in further details:
A, with a 3000ml glass Erlenmeyer flask, pack glucose powder 72g and pure water 1730g into, 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, every 10 minutes, turn down gently, through 25 minutes, complete activation;
B, carpopodium is cut off, bad fruit is rejected in selection, weighs Garbo fruit 300kg, weighs uva 700kg, clean with aseptic water washing, mixes;
C, to regulate temperature in tunnel like steam oven be 102 ℃, the fruit grain of step B is put into equably on foraminous conveyer and is sent 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 vacuum breaking machine;
D, the working capacity gradation operation of pressing crusher, close vacuum-pumping valve when negative pressure is to 0.015MPa in adjusting machine, starts shredder assembly, makes fruit grain broken under vacuum state, and degree of crushing is suitable not make Semen Vitis viniferae be broken for;
E, pulp after fragmentation is dropped in fermentor tank, charge amount is that the 75-80% of 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 flood 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 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, the self-circulation spray pump that starts fermentor tank, makes submerged fermentation juice spray to surface layer, and 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 fermentation after distiller's wort through skin slag expression separation, process to obtain muddy wine liquid;
I, step H obtained wine thereby liquid is put back in clean fermentor tank, add the special-purpose lyophilize lactobacillus starter of malo-lactic fermentation without activation to carry out malo-lactic fermentation, leavening temperature is controlled at 19-20 ℃, in detecting wine during without oxysuccinic acid, separation immediately turns tank, to remove wine pin;
J, by remove wine after wine pin after Plate Filtration again with membrane filtration to remove impurity and thalline, rotten to prevent that the ageing phase from occurring;
K, pack wine into clean wine tank and carry out 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 after membrane cartridge secondary filter, carry out sterile filling bottling, 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 (1)
1. a Garbo arnotto grape wine, is characterized in that, every 100 parts of raw materials that brew Garbo arnotto grape wine is used by below
Two kinds of mass parts raw materials form:
The Garbo fruit 10-50 part of going stalk to choose
The uva 50-90 part of going stalk to choose;
Also have, according to the sugar degree of the pulp juice making in brewing process process, determine the addition that adds clean glucose powder, take that to be supplemented to pulp juice sugar degree be 22%, in dipping and fermentation interpolation during to 24 hours;
Also have, when brew, 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 uva gross weight: 0.02%;
B, without the special-purpose lyophilize lactobacillus starter of 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;
Its brew method, comprises following processing step:
A, by 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 activate in the time of must being cooled to 36-38 ℃ after 121 ℃ of sterilising treatment of 5 minutes, prevents the pollution of harmful miscellaneous bacteria;
B, carpopodium is cut off, bad fruit is rejected in selection, by Garbo fruit, weighs with uva proportioning, 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, fruit grain is put into equably on automatic transport guipure and is sent in tunnel like steam oven, adjusting guipure travelling speed, to make fruit grain heat-up time in stove be 2 minutes, after coming out of the stove, through one section of dry heat furnace, make the oven dry of fruit grain through 100-105 ℃ of 30 seconds make epidermis water evaporates again, then put into immediately in vacuum breaking machine;
D, vacuum breaking machine are crushers that designed, designed is supporting, crusher has closed unit, and connect vaccum pump unit, the fruit grain of step C is dropped into after crusher, close closed unit and open vacuum-pumping valve, make to produce in crusher after the negative pressure of 0.01-0.02MPa, close vacuum-pumping valve, then start shredder assembly, make fruit grain broken under vacuum state, degree of crushing is not to make Semen Vitis viniferae fragmentation be as the criterion;
E, pulp after fragmentation is dropped in fermentor tank, charge amount is the 75-80% of fermentor tank capacity, measure after pulp juice sugar degree numerical value, add the yeast juice of steps A to mix, start to flood and ferment, leavening temperature is controlled at 26-27 ℃, and 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 recording 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 slowly evenly dropped into from dog-house simultaneously, after input with being about to the 1-of dog-house through sterilizing
The thick cotton yarn tying of 2cm, 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 fermentation after distiller's wort through skin slag expression separation, process to obtain muddy wine liquid;
I, step H obtained wine thereby liquid is put back in clean fermentor tank, add the special-purpose lyophilize lactobacillus starter of malo-lactic fermentation without activation to carry out oxysuccinic acid one lactic fermentation, leavening temperature is controlled at 19-20 ℃, in detecting wine during without oxysuccinic acid, separation immediately turns tank, to remove wine pin;
J, by remove wine after wine pin after Plate Filtration again with membrane filtration to remove impurity and thalline, rotten to prevent that the ageing phase from occurring;
K, pack wine into clean wine tank and carry out canful ageing, 2 years ageing phases, during need pouring 3 times, remove throw out, ageing thermostat temperature 12-18 ℃;
After L, the wine pouring after ageing, then after membrane cartridge secondary filter, carry out sterile filling bottling, obtain a kind of Garbo arnotto grape wine;
Wherein, the production brew place, equipment, container, the instrument that in above-mentioned technique, use all must be processed through sterilization, and the air purity in the production brew place of using must reach between 100,000 grades to thousand grades.
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| CN104962426A (en) * | 2015-07-23 | 2015-10-07 | 广西利翔畜牧有限公司 | Jaboticaba wine and brewing method thereof |
| CN105176752B (en) * | 2015-10-27 | 2017-11-28 | 鲁东大学 | A kind of brewing method of cherry fruit wine |
| CN105255653A (en) * | 2015-11-17 | 2016-01-20 | 孙铭岐 | Waxberry and jaboticaba wine and making method thereof |
| CN107254376B (en) * | 2017-06-30 | 2018-10-30 | 宁夏农林科学院枸杞工程技术研究所 | A method of 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 |
| CN102127494B (en) * | 2010-12-22 | 2012-09-05 | 陈铭 | Preparation method of Jaboticaba wine |
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