CN103789113A - Method for producing fresh wine without secondary fermentation - Google Patents
Method for producing fresh wine without secondary fermentation Download PDFInfo
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- CN103789113A CN103789113A CN201410028490.6A CN201410028490A CN103789113A CN 103789113 A CN103789113 A CN 103789113A CN 201410028490 A CN201410028490 A CN 201410028490A CN 103789113 A CN103789113 A CN 103789113A
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Abstract
The invention discloses a method for producing fresh wine without secondary fermentation. The method comprises the following steps of diluting concentrated grape juice subjected to clarification filtration treatment, adding yeast cell walls and high-activity dry yeasts, uniformly stirring, and performing fermentation for 38 to 48 hours at 36 to 39 DEG C. The method is short in brewing time, the production progress of a producer is promoted, and the yield is increased; compared with a conventional production method, the method has the advantages that nutrient active substances and fresh mouth-feel of wine can be better maintained, and meanwhile, the production cost is lowered.
Description
Technical field
The invention belongs to wine making field, be specifically related to a kind of production method of the fresh wine without Secondary Fermentation.
Background technology
In current worldwide wine making industry, adopt traditional Production of Wine method always, wine fermentation is divided into primary fermentation and secondary fermentation, and primary fermentation (zymamsis) is generally one week, and secondary fermentation (malo-lactic fermentation) is generally 20 to 30 days.Sucus Vitis viniferae is carried out to the leading portion fermentation of zymamsis, carry out again the secondary fermentation of malo-lactic fermentation, all must form grape wine through secondary fermentation, not occur at present adopting alcohol-oxysuccinic acid-lactic acid to ferment simultaneously, and without the fresh wine making of Secondary Fermentation (secondary fermentation).
Because of the quickening along with social life rhythm, the speed vinous that traditional method is produced can not meet the demand of present society far away, and along with the rejuvenation of social consumption, more and more rejuvenation of the human consumer of alcohol product, family oriented, the grape wine that tradition brewing method for grape wine is produced is not only being gone up modern rhythm aspect output, aspect mouthfeel, be also tending towards above the average age for marriageization, due to the restriction of time factor, cause grape wine in drink industry, to occur the confusion that false making is faked, increasing human consumer (student of present stage, young white collar, family party etc.) to be more prone to the production time short, output is high, also fresh beer of mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of production method of the fresh wine without Secondary Fermentation, brewing time is short, and faster production business's production schedule improves output, can better retain grape wine nutrient substance and fresh mouthfeel than conventional production methods, save production cost again simultaneously.
For achieving the above object, the present invention adopts following technical scheme:
A kind of production method of the fresh wine without Secondary Fermentation is by after after the grape fruitade dilution that clarification filtration was processed, interpolation yeast cells wall and high activity dried yeast stir, 36 ~ 39 ℃ of fermentation 38-48 hour.
The addition of yeast cells wall is 0.015-0.04wt.%, and the addition of high activity dried yeast is 0.05-0.10wt.%.
During fermentation must not stir and renovate venting, only allow to exit by aseptic respiratory organ.
After fermentation ends, seal up aseptic respiratory organ wine liquid is cooled to 0 ~ 5 ℃.
The wine liquid of 0 ~ 5 ℃ is filled in cooling tank by the film filter of cleaning, then keeps 0 ~ 5 ℃.
Adopt the mode isobar filling of cold-aseptic filling, the natural carbon dioxide loss producing while preventing from fermenting.
After filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration sale.
Remarkable advantage of the present invention is:
(1) adopt rear special raw material and the special yeast of adding of grape fruitade dilution, through the fermentation of 38-48 hour short period of time, faster production business's production schedule, raising output, saves production cost.
(2) in grape wine, main health active material is trans-resveratrol, because high-temperature storage is the principal element that causes trans-resveratrol loss, rate of loss reaches respectively 15.7% and 24.5%, and oxygenizement makes grape wine after unlatching 4 and 8 hours, and trans-resveratrol total amount has reduced 18% and 38%.And this technique does not during fermentation stir and renovates, after fermentation ends, be cooling by the pipeline membrane filtration that cleans in cooling tank, keep 0 ~ 5 ℃.In from fermenting process to hay tank, be enclosed, wine liquid retains certain natural carbonic acid gas and adopts isobar filling, extends the shelf life, and in addition without Pasteur and high-temperature sterilization, can better retain trans-resveratrol nutrient substance vinous and fresh mouthfeel.
Embodiment
The solution of the present invention is such: be positioned in container fermentation by Sucus Vitis viniferae and form, described fermenting process is: be equipped with in the container of Sucus Vitis viniferae and add yeast cells wall and high activity dried yeast, leavening temperature is adjusted between 36 ~ 39 ℃, and 38-48 hour ferments.Time can foreshorten to about 38-48 hour to the several years by traditional 1 month, described fermentation time can be high or low for the sugared content of Sucus Vitis viniferae, yeast cells wall and high activity dried yeast are regulated, for outstanding alcoholic strength vinous, freshness, mouthfeel are preferred plan.
Grape wine solution after fermentation be cooling by same pipeline membrane filtration in cooling tank, and adopt the mode isobar filling of cold-aseptic filling, filling after under the low temperature environment of 0 ~ 5 ℃ omnidistance refrigeration sell.
The grape wine of brewageing due to this method is mainly for outstanding freshness, must adopt the mode of low temperature to process, therefore grape wine adopts cryogenic sterile cold filling mode to seal isobar filling, seal after filling and carry out preservation at the low temperature environment of omnidistance 0 ~ 5 ℃, the quality guaranteed period is in 30 days.The present invention's employing is moulded the packaging means such as bag, Tetrapack and is packed.
Concrete operation step of the present invention is as follows:
(1) grape fruitade of described clarification filtration being processed and obtain dilution Sucus Vitis viniferae;
(2) the Sucus Vitis viniferae interpolation yeast cells wall of 0.015-0.04% and the Sucus Vitis viniferae of 0.05-0.10% high activity dried yeast and dilution in step 1 are stirred.
(3) solution step 2 being obtained is placed the aseptic ferment tank of temperature control simultaneously, and temperature is adjusted between 37 ~ 39 ℃, and fermentation time is 38-48 hour, forms grape wine;
(4) solution step 3 having been fermented be cooled to 0 ~ 5 ℃ to be filled in cooling tank by same pipeline and the film filter cleaning, then keep 0 ~ 5 ℃
(5) solution step 4 being completed adopts the mode isobar filling of cold-aseptic filling.
(6) after filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration is sold.
Below in conjunction with concrete case study on implementation, the present invention will be described:
Embodiment 1;
(1) grape fruitade of described clarification filtration being processed and obtain dilution Sucus Vitis viniferae;
(2) yeast cells wall of the Sucus Vitis viniferae interpolation 0.015% in step 1 and the Sucus Vitis viniferae of 0.05% high activity dried yeast and dilution are stirred.
(3) solution step 2 being obtained is placed the aseptic ferment tank of temperature control simultaneously, and temperature is adjusted to 36 ℃, and fermentation time is 38-48 hour, forms grape wine;
(4) solution step 3 having been fermented be cooled to 0 ~ 5 ℃ to be filled in cooling tank by same pipeline and the film filter cleaning, then keep 0 ~ 5 ℃;
(5) solution step 4 being completed adopts the mode isobar filling of cold-aseptic filling.
(6) after filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration is sold.
The vinous concrete quality that enforcement is brewageed is as follows:
The Sucus Vitis viniferae that is 17.5% by sugared content ferments in above-mentioned condition, and in the following time, Sucus Vitis viniferae is carried out the variation of sampling Detection sugar content and ethanol content.
The above-mentioned grape wine of brewageing be the cooling pipeline cleaning by same membrane filtration in cooling tank, and adopt the mode isobar filling of cold-aseptic filling, filling after in the low temperature environment of 0 ~ 5 ℃ the quality guaranteed period be 30 days.
Embodiment 2;
(1) grape fruitade of described clarification filtration being processed and obtain dilution Sucus Vitis viniferae;
(2) yeast cells wall of the Sucus Vitis viniferae interpolation 0.04% in step 1 and the Sucus Vitis viniferae of 0.10% high activity dried yeast and dilution are stirred.
(3) solution step 2 being obtained is placed the aseptic ferment tank of temperature control simultaneously, and temperature is adjusted to 39 ℃, and fermentation time is 38-48 hour, forms grape wine;
(4) solution step 3 having been fermented be cooled to 0 ~ 5 ℃ to be filled in cooling tank by same pipeline and the film filter cleaning, then keep 0 ~ 5 ℃
(5) solution step 4 being completed adopts the mode isobar filling of cold-aseptic filling.
(6) after filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration is sold.
The grape wine that the present invention brewages, higher at the transformation efficiency of grape wine sugar part, brew dregs of grape wine precision between 7 ~ 12 °, the quality guaranteed period vinous is in 1 month.
Embodiment 3
(1) grape fruitade of described clarification filtration being processed and obtain dilution Sucus Vitis viniferae;
(2) yeast cells wall of the Sucus Vitis viniferae interpolation 0.02% in step 1 and the Sucus Vitis viniferae of 0.06% high activity dried yeast and dilution are stirred.
(3) solution step 2 being obtained is placed the aseptic ferment tank of temperature control simultaneously, and temperature is adjusted to 37 ℃, and fermentation time is 38-48 hour, forms grape wine;
(4) solution step 3 having been fermented be cooled to 0 ~ 5 ℃ to be filled in cooling tank by same pipeline and the film filter cleaning, then keep 0 ~ 5 ℃
(5) solution step 4 being completed adopts the mode isobar filling of cold-aseptic filling.
(6) after filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration is sold.
Embodiment 4
(1) grape fruitade of described clarification filtration being processed and obtain dilution Sucus Vitis viniferae;
(2) yeast cells wall of the Sucus Vitis viniferae interpolation 0.03% in step 1 and the Sucus Vitis viniferae of 0.08% high activity dried yeast and dilution are stirred.
(3) solution step 2 being obtained is placed the aseptic ferment tank of temperature control simultaneously, and temperature is adjusted to 38 ℃, and fermentation time is 38-48 hour, forms grape wine;
(4) solution step 3 having been fermented be cooled to 0 ~ 5 ℃ to be filled in cooling tank by same pipeline and the film filter cleaning, then keep 0 ~ 5 ℃
(5) solution step 4 being completed adopts the mode isobar filling of cold-aseptic filling.
(6) after filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration is sold.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. without a production method for the fresh wine of Secondary Fermentation, it is characterized in that: by after adding yeast cells wall and high activity dried yeast after grape fruitade dilution and stirring, 36 ~ 39 ℃ of fermentation 38-48 hour.
2. the production method of the fresh wine without Secondary Fermentation according to claim 1, is characterized in that: the addition of yeast cells wall is 0.015-0.04wt.%, and the addition of high activity dried yeast is 0.05-0.10wt.%.
3. the production method of the fresh wine without Secondary Fermentation according to claim 1, is characterized in that: during fermentation must not stir and renovate venting, only allow to exit by aseptic respiratory organ.
4. the production method of the fresh wine without Secondary Fermentation according to claim 1, is characterized in that: after fermentation ends, seal up aseptic respiratory organ wine liquid is cooled to 0 ~ 5 ℃.
5. the production method of the fresh wine without Secondary Fermentation according to claim 1, is characterized in that: the wine liquid of 0 ~ 5 ℃ is filled in cooling tank by the film filter of cleaning, then keeps 0 ~ 5 ℃.
6. the production method of the fresh wine without Secondary Fermentation according to claim 1, is characterized in that: adopt the mode isobar filling of cold-aseptic filling, the natural carbon dioxide loss producing while preventing from fermenting.
7. the production method of the fresh wine without Secondary Fermentation according to claim 1, is characterized in that: after filling, under the low temperature environment of 0 ~ 5 ℃, carry out preservation and omnidistance refrigeration sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028490.6A CN103789113A (en) | 2014-01-22 | 2014-01-22 | Method for producing fresh wine without secondary fermentation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410028490.6A CN103789113A (en) | 2014-01-22 | 2014-01-22 | Method for producing fresh wine without secondary fermentation |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1236795A1 (en) * | 2001-03-01 | 2002-09-04 | Enologica Vason S.r.l. | Improved vinification process |
| CN1654620A (en) * | 2004-02-11 | 2005-08-17 | 文永胜 | Pure natural fermented grape beverage and its preparing process |
| CN101962604A (en) * | 2010-10-30 | 2011-02-02 | 冯英 | Fresh wine and production method thereof |
| CN102559430A (en) * | 2011-12-27 | 2012-07-11 | 国家纳米技术与工程研究院 | Production process for preparing dry white wine from complex enzymes |
-
2014
- 2014-01-22 CN CN201410028490.6A patent/CN103789113A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1236795A1 (en) * | 2001-03-01 | 2002-09-04 | Enologica Vason S.r.l. | Improved vinification process |
| CN1654620A (en) * | 2004-02-11 | 2005-08-17 | 文永胜 | Pure natural fermented grape beverage and its preparing process |
| CN101962604A (en) * | 2010-10-30 | 2011-02-02 | 冯英 | Fresh wine and production method thereof |
| CN102559430A (en) * | 2011-12-27 | 2012-07-11 | 国家纳米技术与工程研究院 | Production process for preparing dry white wine from complex enzymes |
Non-Patent Citations (2)
| Title |
|---|
| 戴浩林: "葡萄酒酿造新辅料：酵母细胞壁", 《酿酒科技》 * |
| 曾云中，等: "耐高温酿酒酵母的选育 Ⅱ菌株的选育及产酒发酵特性初探", 《杭州大学学报（自然科学版）》 * |
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Application publication date: 20140514 |