CN104099205A - Sweet white wine and preparation method thereof - Google Patents

Sweet white wine and preparation method thereof Download PDF

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CN104099205A
CN104099205A CN201410305083.5A CN201410305083A CN104099205A CN 104099205 A CN104099205 A CN 104099205A CN 201410305083 A CN201410305083 A CN 201410305083A CN 104099205 A CN104099205 A CN 104099205A
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yeast
wine
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subsider juice
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CN104099205B (en
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许志良
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TURPAN LOULAN WINE INDUSTRY Co Ltd
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TURPAN LOULAN WINE INDUSTRY Co Ltd
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Abstract

The invention relates to the technical field of sweet wine brewing, in particular to a sweet white wine and a preparation method thereof. The sweet white wine is obtained through the following preparation method: step 1, collecting soft lilac grapes when the soft lilac grapes reach 240-260 g/L in sugar content, reach 4-7 g/L in total acid content calculated as tartaric acid, and reach 3.4-3.8 in pH value. According to the invention, the soft lilac grapes are manually carefully screened, are impregnated with fragrance, are quenched, are softly squeezed, and are subjected to low-temperature fermentation; the sugar content is 45.1-55 g/L, the alcohol content is 11.5-12.5% (V/V), the titrable acid (calculated as tartaric acid) is 5.0-6.0 g/L, the dry soaking solid content is 22-24 g/L, the color is bright golden, and the sweet wine has strong arabian jasmine flower smell, tastes smooth, stable, rich in the mouth, has long-lasting flavor, and is a high-end, high-quality and natural sweet wine.

Description

Sweet white wine and preparation method thereof
Technical field
the present invention relates to sweet wine brewing technical field, is a kind of sweet white wine and preparation method thereof.
Background technology
grape wine is prevailing in France the earliest, and American-European and popular all over the world, in recent years, it also becomes requisite drinks on China people dining table, in celebration.Grape wine is taking grape as main raw material, brewage by fermentation a kind of alcoholic drink forming, its color and luster, fruity, sweet-smelling, because of the kind of grape, the place of production, it is good and bad that different to brew style also different, grape wine can be divided into white wine, red wine and rose red grape wine, can be divided into sack, semi-dry wine, semi-sweet wine and sweet wine by sugar degree.The history of sweet wine than other grape wine drinks next for a long time.The Near East epoch (NearEast) rise from ancient times, and through ancient Egypt's civilization, up to kingdom of Greece, the wine of finding is sweet wine mostly.Sweet wine is that sugar degree exceedes the grape wine of 45 grams every liter, and mouth is commented the sweet wine that is called that can feel sweet taste.The sweet wine that quality is high be with the high grape of sugar degree be raw material, stop fermentation while not yet completing in fermentation, make sugar be retained in 4% left and right, but mostly general sweet wine is to add separately sugar after fermentation.Sweet wine is not equal to pleasantly sweet grape wine.Sweet wine is exactly the grape wine that sugar degree is greater than 45 grams every liter, and this part sugar must be from grape fruit---and that is to say or for wine-making technology, or have quite high requirement for the quality of grape.So sweet wine, is called " liquid golden " sometimes, as seen its preciousness.Real sweet wine is owing to containing enough organic acids.The method of brewageing at present sweet wine is mainly: 1. artificial cold method: use the similar logic of cold method that the grape of gathering is put in freezer, crushing grapes juice again after freezing; 2. artificial loose bacterium method: the grape of gathering is put into the spore of spilling expensive rotten bacterium in the house of temperature control, the juice that after a fortnight, grape will diminish and squeeze out as obtaining the grape of expensive rotten bacterium thickens; 3. straw method: the grape of gathering is placed on straw or on treucher and utilizes Exposure to Sunlight that the water evaporates of grape the inside is fallen, or grape is hung under the eaves in house and allows grape dry in the shade, obtain in this way brewing grape wine out and be called again straw wine (also someone claims this wine to be called straw wine), (French is vindePaille, Italian is Passito, and German is Strohwein).The method of the increase sugariness that the sweet wine that brews is conventional is: 1, utilize infiltration method of enrichment (Osmoticconcentration) that the part moisture content in Sucus Vitis viniferae is separated, Sucus Vitis viniferae is thickened; 2, utilize refrigerator after freezing the Sucus Vitis viniferae after whole bucket squeezing, ice cube is taken out or concentrated Sucus Vitis viniferae is taken out; 3, grape fruitade is poured in the grape wine having fermented and increased sugariness.Want to brew sweet wine, the most important condition is exactly to obtain grape very ripe and that sugariness is very high, and grape agriculture certainly can try every means make grape sugariness increase.Wanting to obtain the Sucus Vitis viniferae that sugariness is high can set about from two aspects haply: grape gather gathering and implantation methods in vineyard, and grape gather after the adjustment of some brewing technologies in brewery.Especially the sweet wine of China is comparatively in great demand, and this requires the continuous adjustment optimization of brewing technology especially.And the soft cloves grape of Xinjiang, China Turfan Prefecture is late-maturing eating raw, juice dual-purpose kind processed, the fragrance that it is unique and higher sugar degree, make it should become the first-selection of brewageing high-quality Sweet wine, and the Shanshan County of In Turfan In Xinjiang belongs to temperate continental climate, sweltering heat in summer, winter cold, day and night temperature is large, sunshine abundance, it is the good producing region of brew Sweet wine, but, because soft cloves vintage is low, to cultivation technique require high, make this kind rarely have at home cultivation, therefore also there is not at present the technology using soft cloves as raw material brew sweet white wine.And adopt at present sweet white wine that ordinary method brewages still undesirable aspect mouthfeel and color and luster, fragrance.
Summary of the invention
the invention provides a kind of sweet white wine and preparation method thereof, overcome the deficiency of above-mentioned prior art, it can effectively solve sweet white wine that current employing ordinary method brewages undesirable problem still aspect mouthfeel and color and luster, fragrance.
one of technical scheme of the present invention realizes by following measures: a kind of sweet white wine, it obtains as follows: the first step, often rises to 270 grams every liter, reaches 4 grams pluck while often rising to 7 grams every liter, pH as 3.4 to 3.8 taking tartrate total acid content when the sugar degree of soft cloves grape reaches 240 grams, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours to 24 hours under 14 DEG C to 20 DEG C conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60% to 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C to 5 DEG C, keeps this temperature to carry out freezing clarification 24 hours to 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams and often rises to 270 grams every liter, often rise to 6.5 grams every liter taking tartrate acid content as 5.5 grams, total sulfur content be 35 grams per ton to 40 grams per ton, in the time that subsider juice is warmed up to 10 DEG C to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C to 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, when the sugar degree of fermented liquid drops to 50 grams while often rising to 55 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 grams to add potassium sorbate to 120 Keshan potassium sorbates in fermented liquid in fermented liquid per ton in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams to 300 grams bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within thoughtful 2 weeks, carry out freezing treatment in temperature for storing 1 under-4 DEG C to-4.5 DEG C conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
the further optimization and/or improvements to one of foregoing invention technical scheme below:
in above-mentioned second step, the operation that the soft cloves grape that harvesting is returned carries out sorting is to pick out the fruit that mixes blade wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckles with earth; Or/and in second step, the standard of destemming fragmentation is not batter down carpopodium and Semen Vitis viniferae in destemming process; Or/and, in the 3rd step, pulp is sent into before Atmosphere Presser, first in Atmosphere Presser, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 4th step, before entering settling tank, Sucus Vitis viniferae first in settling tank, is filled with carbonic acid gas 20 seconds to 30 seconds; Or/and in the 5th step, the internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is fermentating liquid volume 1/3rd; Or/and, in the 5th step, before subsider juice is sent into fermentor tank, first in fermentor tank, be filled with carbonic acid gas 20 seconds to 30 seconds; In the 7th step, before grape wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white Fructus Vitis viniferae wine base is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds.
after the fermentation of above-mentioned the 6th step stops, in three months by filling sweet white wine complete, by sweet white wine carry out filling before, first regulate sulphur content to 80 in sweet white wine gram per ton to 120 grams per ton, and measure the turbidity of sweet white wine, in the time that turbidity is greater than 1, re-start filtration, until turbidity is less than 1, before filling, first filter by the module filters of 0.65 micron, then with the film filter filtration of 0.45 micron.
in above-mentioned the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
two of technical scheme of the present invention realizes by following measures: a kind of preparation method of sweet white wine, it carries out in the steps below: the first step, often rises to 270 grams every liter, reaches 4 grams pluck while often rising to 7 grams every liter, pH as 3.4 to 3.8 taking tartrate total acid content when the sugar degree of soft cloves grape reaches 240 grams, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours to 24 hours under 14 DEG C to 20 DEG C conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60% to 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C to 5 DEG C, keeps this temperature to carry out freezing clarification 24 hours to 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams and often rises to 270 grams every liter, often rise to 6.5 grams every liter taking tartrate acid content as 5.5 grams, total sulfur content be 35 grams per ton to 40 grams per ton, in the time that subsider juice is warmed up to 10 DEG C to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C to 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, when the sugar degree of fermented liquid drops to 50 grams while often rising to 55 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 grams to add potassium sorbate to 120 Keshan potassium sorbates in fermented liquid in fermented liquid per ton in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams to 300 grams bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within thoughtful 2 weeks, carry out freezing treatment in temperature for storing 1 under-4 DEG C to-4.5 DEG C conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
two the further optimization and/or improvements to foregoing invention technical scheme below:
in above-mentioned second step, the operation that the soft cloves grape that harvesting is returned carries out sorting is to pick out the fruit that mixes blade wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckles with earth; Or/and in second step, the standard of destemming fragmentation is not batter down carpopodium and Semen Vitis viniferae in destemming process; Or/and, in the 3rd step, pulp is sent into before Atmosphere Presser, first in Atmosphere Presser, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 4th step, before entering settling tank, Sucus Vitis viniferae first in settling tank, is filled with carbonic acid gas 20 seconds to 30 seconds; Or/and in the 5th step, the internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is fermentating liquid volume 1/3rd; Or/and, in the 5th step, before subsider juice is sent into fermentor tank, first in fermentor tank, be filled with carbonic acid gas 20 seconds to 30 seconds; In the 7th step, before grape wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white Fructus Vitis viniferae wine base is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds.
after the fermentation of above-mentioned the 6th step stops, in three months by filling sweet white wine complete, by sweet white wine carry out filling before, first regulate sulphur content to 80 in sweet white wine gram per ton to 120 grams per ton, and measure the turbidity of sweet white wine, in the time that turbidity is greater than 1, re-start filtration, until turbidity is less than 1, before filling, first filter by the module filters of 0.65 micron, then with the film filter filtration of 0.45 micron.
in above-mentioned the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
the present invention selects soft cloves through manually meticulously deleting choosing, flood with fragrance, softly squeeze through cold soaking, low temperature fermentation brew forms, sugar degree is 45.1 grams and often rises to 55 grams every liter, alcoholic strength is 11.5% to 12.5%(V/V), Titrable acid (in tartrate) content often rises to 6.0 grams every liter (in tartrate) at 5.0 grams, sugar-free extract content is 22 grams and often rises to 24 grams every liter, color is the golden yellow becoming clear, there is strong jasmin, the fragrance of Mu Sikate fragrance and leather and spices, entrance is soft and smooth, balance, plentiful mellow and full, pleasant impression is long, enjoy endless aftertastes, a kind of high-end, high-quality, natural Sweet wine.
Embodiment
the present invention is not subject to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and practical situation.Water in the present invention is pure water, and every in the present invention do not have the percentage ratio limiting to be mass percent.
below in conjunction with embodiment, the invention will be further described:
embodiment 1, this sweet white wine obtains by following preparation method: the first step, often rises to 270 grams every liter, reaches 4 grams pluck while often rising to 7 grams every liter, pH as 3.4 to 3.8 taking tartrate total acid content when the sugar degree of soft cloves grape reaches 240 grams, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours to 24 hours under 14 DEG C to 20 DEG C conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60% to 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C to 5 DEG C, keeps this temperature to carry out freezing clarification 24 hours to 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams and often rises to 270 grams every liter, often rise to 6.5 grams every liter taking tartrate acid content as 5.5 grams, total sulfur content be 35 grams per ton to 40 grams per ton, in the time that subsider juice is warmed up to 10 DEG C to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C to 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, when the sugar degree of fermented liquid drops to 50 grams while often rising to 55 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 grams to add potassium sorbate to 120 Keshan potassium sorbates in fermented liquid in fermented liquid per ton in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams to 300 grams bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within thoughtful 2 weeks, carry out freezing treatment in temperature for storing 1 under-4 DEG C to-4.5 DEG C conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.In soft cloves grape harvesting process, there is technician at other supervision and guidance, in harvesting process, soft cloves grape is carried out to first sorting Sheng Celadon fruit, second fruit, decayed fruit, attacked fruit etc., all must not pluck, in harvesting process, will handle with care, avoid to greatest extent fruit breakage, after soft cloves grape is plucked, in 2 hours, be transported to the broken place of destemming; Each station, sorting platform both sides two people, soft cloves bunch of grapes is carried out to secondary sorting, pick out and mix the, of blade wherein Sheng Celadon fruit, second fruit, decayed fruit, attacked fruit, speckle with fruit of earth etc., it is slow that line speed is wanted, making to select personnel has time enough to pick out underproof soft cloves grape, and the foreign material of picking out transport and dispatch from the factory together with carpopodium; Whole fringe fruit enters destemming crusher, and the distance between rotating speed and crusher two rollers of adjusting Destemer, makes the destemming rate of soft cloves grape and percentage of damage all reach 100%, does not batter down carpopodium and Semen Vitis viniferae simultaneously; Polygalacturonase leaves standstill 10 minutes, then uses after first using the softening water (specific conductivity <40 μ s/cm) of 10 times of polygalacturonase weight fully to dissolve; Selected active dry yeast is the Zymaflore active dry yeast that French La Fu moral company produces, and the Zymaflore active dry yeast of selecting French La Fu moral company to produce is applicable to brewageing the sweet type wine of high-quality very much, and this yeast has following characteristics: (1) and SO 2 very low in conjunction with potentiality; (2) to very responsive, if SO 2 once content is higher, be easy to make fermentation to stop; (3) can resistance to 15 ° of alcoholic strengths; (4) can resistance to high sugar degree; (5) 14 DEG C to 20 DEG C of fermentation optimal temperatures; (6) H 2 s and volatile acid output are little; (7) secondary aromatoising substance output is little, can keep the original fragrance of grape.Soft cloves grape itself just has unique fragrance and higher sugar degree, soft cloves grape carries out moderate retardation and gathers, its sugar and fragrance more can fully be accumulated, the crushing juice rate of fruit is reduced, increase the ratio of pericarp and fruit juice, can make so the dry thing content that soaks of the sweet white wine spawning obviously improve, and dryly in sweet white wine soak the height that thing content's index has reflected Sucus Vitis viniferae content, be to judge that this grape wine is the pure important evidence of blending of brewageing, have or not; Fermentation accelerant mainly contains abundant VITAMIN, mineral substance, lipid acid, sterol etc., can provide growth and survive required survivin and somatomedin for yeast, improve the resistance of yeast to uncomfortable environment such as high pol, high alcohol contents, guarantee that fermentation can complete smoothly; Yeast food contains vitamins B and ammonium salt, can provide nutritive substance for yeast, ensures that fermentation can complete smoothly.Under bentonite in the 6th step, glue is in order to remove the protein in grape wine, reduces the risk of living contaminants, if not except deproteinize, microorganism decomposing protein will produce some bad aroma substances, reduces the quality of wine; The amount of adding sulfurous gas in the present invention is the sulfurous acid taking mass concentration as 6% all; The innovation of maximum of the present invention with adopted cold soaking stain, the Main Function of cold soaking stain: (1) is the dipping to pericarp by fruit juice, better extracts the aroma substance containing in pericarp; (2) steep by cold soaking, under cold condition, flood, better retained the original fragrance of grape; (3) in steeping process, in pericarp, some other composition easily leaches, the effects such as proanthocyanidin, colourless polyphenol etc., that these compositions have is anti-oxidant, prevention cardiovascular and cerebrovascular diseases; (4) cold soaking stain has been improved mouthfeel vinous, makes sweet white wine mouthfeel of the present invention abundanter, and fragrance is stronger; (5) by reducing temperature, ensure that fruit juice can not start fermentation voluntarily.
embodiment 2, this sweet white wine obtains by following preparation method: the first step, when the sugar degree of soft cloves grape reaches 240 grams every liter or 270 grams every liter, reaches 4 grams every liter or 7 grams every liter, pH pluck as 3.4 or 3.8 time taking tartrate total acid content, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours or 24 hours under 14 DEG C or 20 DEG C of conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60% or 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C or 5 DEG C, keeps this temperature to carry out freezing clarification 24 hours or 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams every liter or 270 grams every liter, taking tartrate acid content as 5.5 grams every liter or 6.5 grams every liter, total sulfur content be 35 grams per ton or 40 grams per ton, in the time that subsider juice is warmed up to 10 DEG C or 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C or 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, in the time that the sugar degree of fermented liquid drops to 50 grams every liter or 55 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C or-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 grams or 120 Keshan potassium sorbates to add potassium sorbate in fermented liquid per ton in fermented liquid in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams or 300 grams of bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within 1 week or 2 weeks, carry out freezing treatment in temperature for storing under-4 DEG C or-4.5 DEG C of conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
embodiment 3, as above-described embodiment preferably, in second step, be to pick out the fruit that mixes blade wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckles with earth by plucking the operation that the soft cloves grape of returning carries out sorting; Or/and in second step, the standard of destemming fragmentation is not batter down carpopodium and Semen Vitis viniferae in destemming process; Or/and, in the 3rd step, pulp is sent into before Atmosphere Presser, first in Atmosphere Presser, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 4th step, before entering settling tank, Sucus Vitis viniferae first in settling tank, is filled with carbonic acid gas 20 seconds to 30 seconds; Or/and in the 5th step, the internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is fermentating liquid volume 1/3rd; Or/and, in the 5th step, before subsider juice is sent into fermentor tank, first in fermentor tank, be filled with carbonic acid gas 20 seconds to 30 seconds; In the 7th step, before grape wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white Fructus Vitis viniferae wine base is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds.Pulp enters before Atmosphere Presser, give Atmosphere Presser carbonating 20 seconds to 30 seconds, in order to prevent fruit juice oxidation, Sucus Vitis viniferae is first filled with carbonic acid gas 20 seconds to 30 seconds before entering settling tank in settling tank, in order to prevent that Sucus Vitis viniferae from shifting to an earlier date oxidative fermentation, before subsider juice is sent into fermentor tank, give in fermentor tank and be filled with carbonic acid gas 20 seconds to 30 seconds, in order to prevent that subsider juice from having living contaminants during the fermentation, by grape wine, before sweet white Fructus Vitis viniferae wine base and sweet white wine are sent into wine storage tank, give in wine storage tank and be filled with carbonic acid gas 20 seconds to 30 seconds, in order to prevent grape wine, sweet white Fructus Vitis viniferae wine base and sweet white wine oxidation, air is driven away, prevent grape wine, sweet white Fructus Vitis viniferae wine base and sweet white wine generation acidifying corruption.
embodiment 4, as above-described embodiment preferably, after the fermentation of the 6th step stops, in three months by filling sweet white wine complete, by sweet white wine carry out filling before, first regulate sulphur content to 80 in sweet white wine gram per ton to 120 grams per ton, and measure the turbidity of sweet white wine, in the time that turbidity is greater than 1, re-start filtration, until turbidity is less than 1, before filling, first filter by the module filters of 0.65 micron, then with the film filter filtration of 0.45 micron.
embodiment 5, as above-described embodiment preferably, in the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
embodiment 6, this sweet white wine obtains by following preparation method: this sweet white wine obtains by following preparation method: the first step, when the sugar degree of soft cloves grape reaches 240 grams every liter, reaches 4 grams every liter, pH pluck as 3.4 time taking tartrate total acid content, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours under 14 DEG C or 20 DEG C of conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C, keeps this temperature to carry out freezing clarification 24 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams every liter, taking tartrate acid content as 5.5 grams every liter, total sulfur content be 35 grams per ton, treat that subsider juice is warmed up to 10 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, in the time that the sugar degree of fermented liquid drops to 50 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 Keshan potassium sorbates to add potassium sorbate in fermented liquid per ton in fermented liquid in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams of bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within 1 week, carry out freezing treatment in temperature for storing under-4 DEG C of conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
embodiment 7, this sweet white wine obtains by following preparation method: this sweet white wine obtains by following preparation method: the first step, when the sugar degree of soft cloves grape reaches 270 grams every liter, reaches 7 grams every liter, pH pluck as 3.8 time taking tartrate total acid content, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, sends pulp into Atmosphere Presser by pulp pump, then closes import and the outlet of Atmosphere Presser, then by the cold soaking approximately 24 hours under 20 DEG C of conditions of the pulp in Atmosphere Presser, after cold soaking finishes, the pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 5 DEG C, keeps this temperature to carry out freezing clarification 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 270 grams every liter, taking tartrate acid content as 6.5 grams every liter, total sulfur content be 40 grams per ton, in the time that subsider juice is warmed up to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, in the time that the sugar degree of fermented liquid drops to 55 grams every liter, the temperature of fermented liquid is reduced to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 120 Keshan potassium sorbates to add potassium sorbate in fermented liquid per ton in fermented liquid in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 300 grams of bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within 2 weeks, carry out freezing treatment in temperature for storing under-4.5 DEG C of conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
embodiment 8, this sweet white wine obtains by following preparation method: the first step, when the sugar degree of soft cloves grape reaches 240 grams every liter, reaches 4 grams every liter, pH pluck as 3.4 taking tartrate total acid content, second step, carry out sorting by plucking the soft cloves grape of returning, the operation of sorting is to pick out the blade mixing wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckle with the fruit of earth, the soft cloves grape sorting out is sent into and in destemming crusher, is carried out destemming fragmentation and obtain pulp, the standard of destemming fragmentation is in destemming process, not batter down carpopodium and Semen Vitis viniferae, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, in Atmosphere Presser, be filled with carbonic acid gas 20 seconds, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours under 14 DEG C of conditions of the pulp in Atmosphere Presser, after cold soaking finishes, the pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60%, the 4th step, in settling tank, be filled with carbonic acid gas 20 seconds, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C, keep this temperature to carry out freezing clarification 24 hours, the 5th step, get the upper strata subsider juice after freezing clarification, in fermentor tank, be filled with carbonic acid gas 20 seconds, then subsider juice is sent into fermentor tank, the sugar degree of adjusting subsider juice is 240 grams every liter, taking tartrate acid content as 5.5 grams every liter, total sulfur content be 35 grams per ton, in the time that subsider juice is warmed up to 10 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is 1/3rd of fermentating liquid volume, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, in the time that the sugar degree of fermented liquid drops to 50 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 Keshan potassium sorbates to add potassium sorbate in fermented liquid per ton in fermented liquid in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, first in wine storage tank, be filled with carbonic acid gas 20 seconds, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams of bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, in wine storage tank, be filled with carbonic acid gas 20 seconds, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within 1 week or 2 weeks, carry out freezing treatment in temperature for storing under-4 DEG C of conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, in wine storage tank, be filled with carbonic acid gas 20 seconds, sweet white wine is sent in wine storage tank and stored.
embodiment 9, this sweet white wine obtains by following preparation method: the first step, when the sugar degree of soft cloves grape reaches 270 grams every liter, reaches 7 grams every liter, pH pluck as 3.8 time taking tartrate total acid content, second step, carry out sorting by plucking the soft cloves grape of returning, the operation of sorting is to pick out the blade mixing wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckle with the fruit of earth, the soft cloves grape sorting out is sent into and in destemming crusher, is carried out destemming fragmentation and obtain pulp, the standard of destemming fragmentation is in destemming process, not batter down carpopodium and Semen Vitis viniferae, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, in Atmosphere Presser, be filled with carbonic acid gas 30 seconds, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 24 hours under 20 DEG C of conditions of the pulp in Atmosphere Presser, after cold soaking finishes, the pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 65%, the 4th step, in settling tank, be filled with carbonic acid gas 30 seconds, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 5 DEG C, keep this temperature to carry out freezing clarification 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, in fermentor tank, be filled with carbonic acid gas 30 seconds, then subsider juice is sent into fermentor tank, the sugar degree of adjusting subsider juice is 270 grams every liter, taking tartrate acid content as 6.5 grams every liter, total sulfur content be 40 grams per ton, in the time that subsider juice is warmed up to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is 1/3rd of fermentating liquid volume, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, in the time that the sugar degree of fermented liquid drops to 55 grams every liter, the temperature of fermented liquid is reduced to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 120 Keshan potassium sorbates to add potassium sorbate in fermented liquid per ton in fermented liquid in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, first in wine storage tank, be filled with carbonic acid gas 30 seconds, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 300 grams of bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, in wine storage tank, be filled with carbonic acid gas 30 seconds, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within 2 weeks, carry out freezing treatment in temperature for storing under-4.5 DEG C of conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, in wine storage tank, be filled with carbonic acid gas 30 seconds, sweet white wine is sent in wine storage tank and stored.
the present invention selects the ancient grape of planting of Shanshan County, Turfan producing region Turpan Loulan Wine Industry Co., Ltd. maternal plant garden: soft cloves, through manually meticulously deleting choosing, with fragrance dipping, softly to squeeze through cold soaking, and low temperature fermentation brew forms.
one, by the sweet white wine obtaining according to the embodiment of the present invention 6, embodiment 7, embodiment 8, embodiment 9 and half sweet white wine that adopts soft cloves to produce and physical and chemical index test, comparing result data are as shown in table 1, and 10 kinds of sweet white wine (hereinafter to be referred as the existing sweet wine) stochastic samplings of selling on the market are at present carried out to physical and chemical index test, the mean value obtaining is as shown in table 1, and each physical and chemical index is contrasted.
from table 1 correlation data result, every physical and chemical index of the sweet white wine obtaining according to embodiment of the present invention method all reaches requirement, and dry soak the more existing sweet white wine of thing content and half a day white wine higher, and dryly in sweet white wine soak the height that thing content's index has reflected Sucus Vitis viniferae content, to judge that this grape wine is the pure important evidence of blending of brewageing, have or not, therefore the sweet white wine, obtaining according to embodiment of the present invention method is a kind of sweet white wine of high-quality.
two, the sweet white wine obtaining according to the embodiment of the present invention 6, embodiment 7, embodiment 8, embodiment 9 is tasted to test, the result obtaining is as shown in table 2, table 3, table 4, table 5,10 kinds of sweet white wine (hereinafter to be referred as the existing sweet wine) stochastic samplings of selling on the market are at present tasted to test, obtain mean value as shown in table 6, can be found out by data in table 2, table 3, table 4 and table 5 and table 6, the sweet white wine obtaining according to the embodiment of the present invention is tasted result and is better than existing grape wine.
the innovative point of maximum of the present invention squeezes after being to adopt cold soaking stain again, and existing sweet white wine is in brewing process, often do not carry out cold dip treating and directly squeeze processing, the Main Function of cold soaking stain: (1) is the dipping to pericarp by fruit juice, better extracts the aroma substance containing in pericarp; (2) steep by cold soaking, under cold condition, flood, better retained the original fragrance of grape; (3) in steeping process, in pericarp, some other composition easily leaches, the effects such as proanthocyanidin, colourless polyphenol etc., that these compositions have is anti-oxidant, prevention cardiovascular and cerebrovascular diseases; (4) cold soaking stain has been improved mouthfeel vinous, makes sweet white wine mouthfeel of the present invention abundanter, and fragrance is stronger; (5) by reducing temperature, ensure that fruit juice can not start fermentation voluntarily.Therefore, the very strong gracefulness of sweet white wine fragrance obtaining according to embodiment of the present invention method, outward appearance is beautiful golden yellow, and being 18 grams, the sugar-free extract content of existing sweet wine often rises to 19 grams every liter, and the sweet white wine obtaining according to the embodiment of the present invention is because raw material adopts colory soft cloves, in brewing process, do not need additionally to add sugar or concentrated sweet grape juice, these directly cause the sweet white wine obtaining according to embodiment of the present invention method being obviously better than existing sweet wine aspect trial test result, it is a kind of high-end making the sweet white wine obtaining according to embodiment of the present invention method, high-quality, natural Sweet wine.
the present invention selects the ancient grape of planting of Shanshan County, Turfan producing region Turpan Loulan Wine Industry Co., Ltd. maternal plant garden: soft cloves, through manually meticulously deleting choosing, flood with fragrance, softly squeeze through cold soaking, low temperature fermentation brew forms, sugar degree is 45.1 grams and often rises to 55 grams every liter, alcoholic strength is 11.5% to 12.5%(V/V), Titrable acid (in tartrate) content often rises to 6.0 grams every liter (in tartrate) at 5.0 grams, sugar-free extract content is 22 grams and often rises to 24 grams every liter, color is the golden yellow becoming clear, there is strong jasmin, the fragrance of Mu Sikate fragrance and leather and spices, entrance is soft and smooth, balance, plentiful mellow and full, pleasant impression is long, enjoy endless aftertastes, a kind of high-end, high-quality, natural Sweet wine.
above technical characterictic has formed embodiments of the invention, and it has stronger adaptability and implementation result, can increase and decrease according to actual needs non-essential technical characterictic, meets the demand of different situations.

Claims (10)

1. a sweet white wine, it is characterized in that obtaining as follows: the first step, often rises to 270 grams every liter, reaches 4 grams pluck while often rising to 7 grams every liter, pH as 3.4 to 3.8 taking tartrate total acid content when the sugar degree of soft cloves grape reaches 240 grams, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours to 24 hours under 14 DEG C to 20 DEG C conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60% to 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C to 5 DEG C, keeps this temperature to carry out freezing clarification 24 hours to 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams and often rises to 270 grams every liter, often rise to 6.5 grams every liter taking tartrate acid content as 5.5 grams, total sulfur content be 35 grams per ton to 40 grams per ton, in the time that subsider juice is warmed up to 10 DEG C to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C to 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, when the sugar degree of fermented liquid drops to 50 grams while often rising to 55 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 grams to add potassium sorbate to 120 Keshan potassium sorbates in fermented liquid in fermented liquid per ton in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams to 300 grams bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within thoughtful 2 weeks, carry out freezing treatment in temperature for storing 1 under-4 DEG C to-4.5 DEG C conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
2. sweet white wine according to claim 1, is characterized in that in second step, and the operation that the soft cloves grape that harvesting is returned carries out sorting is to pick out the fruit that mixes blade wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckles with earth; Or/and in second step, the standard of destemming fragmentation is not batter down carpopodium and Semen Vitis viniferae in destemming process; Or/and, in the 3rd step, pulp is sent into before Atmosphere Presser, first in Atmosphere Presser, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 4th step, before entering settling tank, Sucus Vitis viniferae first in settling tank, is filled with carbonic acid gas 20 seconds to 30 seconds; Or/and in the 5th step, the internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is fermentating liquid volume 1/3rd; Or/and, in the 5th step, before subsider juice is sent into fermentor tank, first in fermentor tank, be filled with carbonic acid gas 20 seconds to 30 seconds; In the 7th step, before grape wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white Fructus Vitis viniferae wine base is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds.
3. sweet white wine according to claim 1 and 2, it is characterized in that the 6th step fermentation stop after, in three months by filling sweet white wine complete, by sweet white wine carry out filling before, first regulate sulphur content to 80 in sweet white wine gram per ton to 120 grams per ton, and measure the turbidity of sweet white wine, in the time that turbidity is greater than 1, re-start filtration, until turbidity is less than 1, before filling, first filter by the module filters of 0.65 micron, then with the film filter filtration of 0.45 micron.
4. sweet white wine according to claim 1 and 2, it is characterized in that in the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
5. sweet white wine according to claim 3, it is characterized in that in the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
6. the preparation method of a sweet white wine, it is characterized in that carrying out in the steps below: the first step, often rises to 270 grams every liter, reaches 4 grams pluck while often rising to 7 grams every liter, pH as 3.4 to 3.8 taking tartrate total acid content when the sugar degree of soft cloves grape reaches 240 grams, second step, carry out sorting by plucking the soft cloves grape of returning, the soft cloves grape sorting out is sent into and in destemming crusher, carried out destemming fragmentation and obtain pulp, in destemming shattering process by adding 40 grams of sulfurous gas to add sulfurous gas in material per ton in the pulp of destemming fragmentation, in pulp, add polygalacturonase by adding 20 grams of polygalacturonases in material per ton, polygalacturonase and sulfurous gas can not add simultaneously, the 3rd step, by pulp pump, pulp is sent into Atmosphere Presser, then close import and the outlet of Atmosphere Presser, then by the cold soaking approximately 12 hours to 24 hours under 14 DEG C to 20 DEG C conditions of the pulp in Atmosphere Presser, after cold soaking finishes, pulp after cold soaking is squeezed and obtains Sucus Vitis viniferae, control crushing juice rate 60% to 65%, the 4th step, Sucus Vitis viniferae is pumped in settling tank, pump in the process of settling tank at Sucus Vitis viniferae, by adding 10 grams of polygalacturonases to add polygalacturonase in Sucus Vitis viniferae per ton in Sucus Vitis viniferae, after Sucus Vitis viniferae all pumps in settling tank, Sucus Vitis viniferae temperature is reduced to 3 DEG C to 5 DEG C, keeps this temperature to carry out freezing clarification 24 hours to 48 hours, the 5th step, get the upper strata subsider juice after freezing clarification, subsider juice is sent into after fermentor tank, the sugar degree of adjusting subsider juice is 240 grams and often rises to 270 grams every liter, often rise to 6.5 grams every liter taking tartrate acid content as 5.5 grams, total sulfur content be 35 grams per ton to 40 grams per ton, in the time that subsider juice is warmed up to 10 DEG C to 15 DEG C naturally, by adding 200 grams of active dry yeasts to add active dry yeast in subsider juice per ton in subsider juice, simultaneously by adding 250 grams of fermentation accelerants to add fermentation accelerant in subsider juice per ton in subsider juice, then by adding 250 grams of caseins to add casein in subsider juice per ton in subsider juice, by adding 150 grams of yeast foods to add yeast food in subsider juice per ton in subsider juice, after mixing, obtain fermented liquid, fermented liquid is beaten to sealing and circulating with piston pump, in fermenting process, the temperature of every two hour record one time fermentation liquid, controlled fermentation temperature is 16 DEG C to 18 DEG C, the 6th step, when the proportion of fermented liquid has declined 0.02 time, by adding 300 grams of bentonite to add bentonite in fermented liquid per ton in fermented liquid, when the sugar degree of fermented liquid drops to 50 grams while often rising to 55 grams every liter, the temperature of fermented liquid is reduced to-3 DEG C to-4 DEG C, by adding 40 grams of sulfurous gas to adding sulfurous gas in fermented liquid, by adding 80 grams to add potassium sorbate to 120 Keshan potassium sorbates in fermented liquid in fermented liquid per ton in fermented liquid per ton, fermentation stops obtaining grape wine simultaneously, the 7th step, by grape wine through diatomite filter filter after, filter with cross flow filter machine again, then the dregs of grape wine after filtering is sent in wine storage tank, by adding 100 grams to 300 grams bentonite to add bentonite to carry out lower glue in grape wine in grape wine per ton, add bentonite after one month, grape wine is filtered and obtains sweet white Fructus Vitis viniferae wine base through diatomite filter, the 8th step, sweet white Fructus Vitis viniferae wine base is sent in wine storage tank, within thoughtful 2 weeks, carry out freezing treatment in temperature for storing 1 under-4 DEG C to-4.5 DEG C conditions, after freezing treatment completes by sweet white Fructus Vitis viniferae wine base through diatomite filter filter after, after filtering with cross flow filter machine again, obtain sweet white wine, sweet white wine is sent in wine storage tank and stored.
7. the preparation method of sweet white wine according to claim 6, it is characterized in that in second step, the operation that the soft cloves grape that harvesting is returned carries out sorting is to pick out the fruit that mixes blade wherein, raw Chinese olive, second fruit, decayed fruit, attacked fruit, speckles with earth; Or/and in second step, the standard of destemming fragmentation is not batter down carpopodium and Semen Vitis viniferae in destemming process; Or/and, in the 3rd step, pulp is sent into before Atmosphere Presser, first in Atmosphere Presser, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 4th step, before entering settling tank, Sucus Vitis viniferae first in settling tank, is filled with carbonic acid gas 20 seconds to 30 seconds; Or/and in the 5th step, the internal circulating load while fermented liquid being beaten to sealing and circulating with piston pump is fermentating liquid volume 1/3rd; Or/and, in the 5th step, before subsider juice is sent into fermentor tank, first in fermentor tank, be filled with carbonic acid gas 20 seconds to 30 seconds; In the 7th step, before grape wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white Fructus Vitis viniferae wine base is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds; Or/and, in the 8th step, before sweet white wine is sent into wine storage tank, first in wine storage tank, be filled with carbonic acid gas 20 seconds to 30 seconds.
8. according to the preparation method of the sweet white wine described in claim 6 or 7, it is characterized in that after the fermentation termination of the 6th step, in three months by filling sweet white wine complete, by sweet white wine carry out filling before, first regulate sulphur content to 80 in sweet white wine gram per ton to 120 grams per ton, and measure the turbidity of sweet white wine, in the time that turbidity is greater than 1, re-start filtration, until turbidity is less than 1, before filling, first filter by the module filters of 0.65 micron, then with the film filter filtration of 0.45 micron.
9. according to the preparation method of the sweet white wine described in claim 6 or 7, it is characterized in that in the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
10. the preparation method of sweet white wine according to claim 8, it is characterized in that in the 5th step, the addition means of active dry yeast and fermentation accelerant is: getting weight is the water of 10 times of active dry yeast weight, the temperature of water is 35 DEG C to 40 DEG C, to in water, obtain sucrose mixed aqueous solution with the sucrose dissolved of the weights such as active dry yeast, then fermentation accelerant is slowly dissolved in sucrose mixed aqueous solution, again active dry yeast is evenly poured into wherein and fully and stirred, leave standstill solution and obtain mixing solutions after 15 minutes to 20 minutes, after solution fermentation starting to be mixed has a large amount of foams to produce, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back mixing solutions, leave standstill and after 5 minutes to 10 minutes, obtain just liquid of yeast, just in liquid, add subsider juice to yeast, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds the first liquid of subsider juice front and back yeast, treat that the first liquid of yeast ferments again, after having a large amount of foams to produce, obtain yeast mixed solution, in yeast mixed solution, add subsider juice, add the amount of subsider juice to be no more than 10 DEG C as standard taking the temperature difference that adds subsider juice front and back yeast mixed solution, then the temperature of yeast mixed solution that has added subsider juice is reduced to fermentor tank in the temperature difference be less than after 10 DEG C, leave standstill, treat that yeast mixed solution ferments again, after having a large amount of foams to produce, obtain yeast juice, yeast juice is added in fermentor tank.
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CN109337773A (en) * 2019-01-07 2019-02-15 中粮长城葡萄酒（蓬莱）有限公司 A method of stopping vinic alcohol fermentation
CN109337773B (en) * 2019-01-07 2019-05-07 中粮长城葡萄酒（蓬莱）有限公司 A method of stopping vinic alcohol fermentation
CN110117514A (en) * 2019-05-21 2019-08-13 宁夏迦南美地酒庄有限公司 Half-dried semi-sweet wine brewage process
CN110846165A (en) * 2019-11-28 2020-02-28 吐鲁番楼兰酒庄股份有限公司 Soft clove sweet red wine and preparation method thereof
CN112646673A (en) * 2020-12-29 2021-04-13 山东省葡萄研究院 Preparation method of Guirenxiang grape noble rot wine
CN112430512A (en) * 2020-12-31 2021-03-02 新疆车师酒庄有限公司 Enhanced sweet Turpan grape wine and preparation method thereof
CN113186051A (en) * 2021-03-29 2021-07-30 吐鲁番楼兰酒庄股份有限公司 Bai Shi nan Li kou wine and preparation method thereof
CN114591797A (en) * 2022-04-26 2022-06-07 中国农业大学 Base wine brewing method for mixed brewing of wine and base wine

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