CN104212673A - Preparation method of wine - Google Patents
Preparation method of wine Download PDFInfo
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- CN104212673A CN104212673A CN201410335646.5A CN201410335646A CN104212673A CN 104212673 A CN104212673 A CN 104212673A CN 201410335646 A CN201410335646 A CN 201410335646A CN 104212673 A CN104212673 A CN 104212673A
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Abstract
The invention discloses a preparation method of wine. The preparation method includes following steps: A. collecting and selecting grapes, crushing and squeezing the grapes, feeding sulfur dioxide to squeezed grape juice until a concentration of the sulfur dioxide is 40-80 mg/L; B. adding pectinase to the squeezed grape juice with a use amount being 0.02-0.04 g/L, controlling a temperature to be 5 DEG C with maintaining the temperature for 24-48 hours, and separating a part of juice accounts for 20-30% of the total weight of the squeezed grape juice; C. adding yeast to the separated juice until the concentration of the yeast is 0.1-0.5 g/L, allowing the separated juice to stand for more than 8 days, and then separating a supernate; D. adding a flocculating agent to the supernate, performing filtration to remove precipitates to obtain a clear wine liquid; and E. storing the clear wine liquid at a low temperature for more than 15 day, and performing filtration to obtain the wine, wherein a lower limit of the low temperature is not less than a freezing point of the clear wine liquid. In the invention, the wine is prepared through individual fermentation of cold-impregnated self-flowing juice. The wine is more refreshing in mouthfeel, has a special characteristic, is not too thick and strong, and can satisfy taste of more customers.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of preparation of wine.
Background technology
All grapes can be used for making wine.Generally be divided three classes: Table Grape, Vitis Amurensis and improving the breed, professional Wine Grape.Table Grape: be exactly that we buy those grapes eaten those, common: huge peak, Muscat Hamburg, grape.Vitis Amurensis and improving the breed, common: Bei Da, left and right are red, two excellent red.The more difficult acquisition of Vitis Amurensis, is planted by professional villa garden.Specialty Wine Grape: be specially vintage wine and planting, common: Cabernet Sauvignon, Cabernet Franc etc., in general professional Wine Grape to spawn the Quality of Liquors come high.
Rose wine and the key distinction of red wine are the time that purple grape skin soaks together with juice.When having there is gratifying color, be generally after 12 to 36 hours, start to squeeze the juice just as brewageing white wine, individual other also gets a part of wine fermentation.
At present, with regard to domestic present situation, the plantation amount of professional Wine Grape is universal not, and the plantation of contrary Table Grape but widely, utilizes Table Grape also to have very high promotional value and realistic meaning for this situation at home of making wine.But the technical study of current Table Grape is less, and operational path is immature, the quality of the wine of brew is not ideal enough.Especially utilize kyoto grape to carry out brew technique vinous, study limited especially.
Although kyoto grape fruit colour is comparatively dark, but its fruit grain is comparatively large, even if so cook grape wine color with it and wine body all can not be thick and heavy, it has good promotional value for wine brewing.Other Table Grape also has value of making wine preferably.But the smell of Table Grape pericarp is more special, some human consumer extremely likes taste, and this limits promoting the use of the Table Grape brewing technology comprising kyoto grape to a certain extent.
Summary of the invention
The object of the present invention is to provide a kind of preparation of wine, the inventive method utilizes cold soaking stain gravity flow fruit juice to be fermented into grape wine separately, not only makes mouthfeel more refreshing clean, also makes it show unique characteristics, be unlikely to again strong, the taste of more human consumers can be met.
Preparation of wine of the present invention, comprises the following steps:
A, gather, sorting, after removing Chinese olive and impaired or rotten grape, broken squeezing, passes into sulfurous gas simultaneously, makes the concentration of sulfurous gas in squeezing juice be 40-80mg/L in squeezing juice;
B, add polygalacturonase in squeezing juice, the consumption of polygalacturonase is 0.02-0.04g/L, at then controlling squeezing juice temperature to 5 DEG C, is incubated after 24-48 hour, isolates the fruit juice being equivalent to total amount 20-30%;
C, in isolated fruit juice, add yeast, make yeast concn in fruit juice be 0.1-0.5g/L, standing for fermentation more than 8 days, isolates supernatant liquor;
D, in supernatant liquor, add flocculation agent carry out flocculation sediment, cross and filter precipitation, obtain pure mellow wine liquid;
E, by pure mellow wine liquid cryopreservation more than 15 days, filter, obtaining final product, the lower limit of described low temperature can not lower than the freezing point of pure mellow wine liquid.
The titratable sugared content of the grape plucked in described steps A is not less than 170g/L.
In described step C, the temperature of fermentation controls at 15-23 DEG C.
In described step C, the time of standing for fermentation is 8-40 days.
In described step C, the supernatant liquor after fermentation ends supplements and passes into sulfurous gas, and the sulfur dioxide concentration controlled in supernatant liquor is 20-50mg/L, and then enters next step operation.
In described step C, yeast is a group or more the mixing in DV10, fragrant, the white vintage wine of gingko.
The flocculation agent selected in described step D is gelatin, diatomite, bentonite or 101 fruit juice clarifiers.
In described step e, the pure mellow wine liquid cryopreservation time is 15-60 days.
Before step C ferments, detect the sugar degree in fruit juice, the amount of the sucrose that the alcoholic strength numerical control system of the finished product made as required adds, and then ferment.
The preferred kyoto grape of the present invention is liquor-making raw material.
The present invention creatively utilizes grape cold soaking stain gravity flow fruit juice to be fermented into separately high-quality huge peak winter grape grape wine, abandon short period of time belt leather slag ferment making mode vinous on market, do not carry out malolactic fermentation, not only remain the mouthfeel that grape wine is salubrious, suitable acidity, and don't too high as alcoholic strength, mouthfeel is too strong, there is high-definition characteristic, the taste of more human consumers can be met, there is good promotional value.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of preparation of wine of the present invention.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Preparation of wine, comprises the following steps:
A, select kyoto grape to be that liquor-making raw material carries out gathering, sorting, after removing Chinese olive and impaired or rotten grape, broken squeezing, passes into sulfurous gas simultaneously, makes the concentration of sulfurous gas in squeezing juice be 40mg/L in squeezing juice;
B, add polygalacturonase in squeezing juice, the consumption of polygalacturonase is 0.02g/L, at then controlling squeezing juice temperature to 5 DEG C, is incubated after 24 hours, isolates the fruit juice being equivalent to total amount 20%;
C, in isolated fruit juice, add yeast, make yeast concn in fruit juice be 0.1g/L, standing for fermentation 8 days, isolates supernatant liquor;
D, in supernatant liquor, add flocculation agent carry out flocculation sediment, cross and filter precipitation, obtain pure mellow wine liquid;
E, by pure mellow wine liquid cryopreservation 15 days, filter, obtaining final product, the lower limit of described low temperature can not lower than the freezing point of pure mellow wine liquid.
The titratable sugared content of the grape plucked in described steps A is 170g/L.
In described step C, the temperature of fermentation controls at 15 DEG C.
In described step C, the time of standing for fermentation is 8 days.
In described step C, the supernatant liquor after fermentation ends supplements and passes into sulfurous gas, and the sulfur dioxide concentration controlled in supernatant liquor is 20mg/L, and then enters next step operation.
In described step C, yeast is DV10.
The flocculation agent selected in described step D is gelatin.
In described step e, the pure mellow wine liquid cryopreservation time is 15 days.
Before step C ferments, detect the sugar degree in fruit juice, the amount of the sucrose that the alcoholic strength numerical control system of the finished product made as required adds, and then ferment.
Embodiment 2
Preparation of wine, comprises the following steps:
A, select kyoto grape to be that liquor-making raw material carries out gathering, sorting, after removing Chinese olive and impaired or rotten grape, broken squeezing, passes into sulfurous gas simultaneously, makes the concentration of sulfurous gas in squeezing juice be 60mg/L in squeezing juice;
B, add polygalacturonase in squeezing juice, the consumption of polygalacturonase is 0.03g/L, at then controlling squeezing juice temperature to 5 DEG C, is incubated after 36 hours, isolates the fruit juice being equivalent to total amount 25%;
C, in isolated fruit juice, add yeast, make yeast concn in fruit juice be 0.3g/L, standing for fermentation 9 days, isolates supernatant liquor;
D, in supernatant liquor, add flocculation agent carry out flocculation sediment, cross and filter precipitation, obtain pure mellow wine liquid;
E, by pure mellow wine liquid cryopreservation 16 days, filter, obtaining final product, the lower limit of described low temperature can not lower than the freezing point of pure mellow wine liquid.
The titratable sugared content of the grape plucked in described steps A is 175g/L.
In described step C, the temperature of fermentation controls at 19 DEG C.
In described step C, the time of standing for fermentation is 24 days.
In described step C, the supernatant liquor after fermentation ends supplements and passes into sulfurous gas, and the sulfur dioxide concentration controlled in supernatant liquor is 35mg/L, and then enters next step operation.
In described step C, yeast is that gingko is fragrant.
The flocculation agent selected in described step D is diatomite.
In described step e, the pure mellow wine liquid cryopreservation time is 38 days.
Before step C ferments, detect the sugar degree in fruit juice, the amount of the sucrose that the alcoholic strength numerical control system of the finished product made as required adds, and then ferment.
Embodiment 3
Preparation of wine, comprises the following steps:
A, select kyoto grape to be that liquor-making raw material carries out gathering, sorting, after removing Chinese olive and impaired or rotten grape, broken squeezing, passes into sulfurous gas simultaneously, makes the concentration of sulfurous gas in squeezing juice be 80mg/L in squeezing juice;
B, add polygalacturonase in squeezing juice, the consumption of polygalacturonase is 0.04g/L, at then controlling squeezing juice temperature to 5 DEG C, is incubated after 48 hours, isolates the fruit juice being equivalent to total amount 30%;
C, in isolated fruit juice, add yeast, make yeast concn in fruit juice be 0.5g/L, standing for fermentation 10, isolates supernatant liquor;
D, in supernatant liquor, add flocculation agent carry out flocculation sediment, cross and filter precipitation, obtain pure mellow wine liquid;
E, by pure mellow wine liquid cryopreservation more than 15 days, filter, obtaining final product, the lower limit of described low temperature can not lower than the freezing point of pure mellow wine liquid.
The titratable sugared content of the grape plucked in described steps A is 180g/L.
In described step C, the temperature of fermentation controls at 23 DEG C.
In described step C, the time of standing for fermentation is 40 days.
In described step C, the supernatant liquor after fermentation ends supplements and passes into sulfurous gas, and the sulfur dioxide concentration controlled in supernatant liquor is 50mg/L, and then enters next step operation.
In described step C, yeast is white vintage wine.
The flocculation agent selected in described step D is bentonite.
In described step e, the pure mellow wine liquid cryopreservation time is 60 days.
Before step C ferments, detect the sugar degree in fruit juice, the amount of the sucrose that the alcoholic strength numerical control system of the finished product made as required adds, and then ferment.
Embodiment 4
Preparation of wine, comprises the following steps:
A, select kyoto grape to be that liquor-making raw material carries out gathering, sorting, after removing Chinese olive and impaired or rotten grape, broken squeezing, passes into sulfurous gas simultaneously, makes the concentration of sulfurous gas in squeezing juice be 50mg/L in squeezing juice;
B, add polygalacturonase in squeezing juice, the consumption of polygalacturonase is 0.02g/L, at then controlling squeezing juice temperature to 5 DEG C, is incubated after 24-48 hour, isolates the fruit juice being equivalent to total amount 20-30%;
C, in isolated fruit juice, add yeast, make yeast concn in fruit juice be 0.2g/L, standing for fermentation 8 days, isolates supernatant liquor;
D, in supernatant liquor, add flocculation agent carry out flocculation sediment, cross and filter precipitation, obtain pure mellow wine liquid;
E, by pure mellow wine liquid cryopreservation 15 days, filter, obtaining final product, the lower limit of described low temperature can not lower than the freezing point of pure mellow wine liquid.
The titratable sugared content of the grape plucked in described steps A is not less than 175g/L.
In described step C, the temperature of fermentation controls at 20 DEG C.
In described step C, the time of standing for fermentation is 20 days.
In described step C, the supernatant liquor after fermentation ends supplements and passes into sulfurous gas, and the sulfur dioxide concentration controlled in supernatant liquor is 30mg/L, and then enters next step operation.
In described step C, yeast is the mixing of DV10, gingko perfume (or spice).
The flocculation agent selected in described step D is 101 fruit juice clarifiers.
In described step e, the pure mellow wine liquid cryopreservation time is 30 days.
Before step C ferments, detect the sugar degree in fruit juice, the amount of the sucrose that the alcoholic strength numerical control system of the finished product made as required adds, and then ferment.
Embodiment 5
Out wine product tryout test report is as shown in the table for the brew of embodiment of the present invention 1-4 institute:
Table 1
Claims (10)
1. a preparation of wine, is characterized in that comprising the following steps:
A, gather, sorting, after removing Chinese olive and impaired or rotten grape, broken squeezing, passes into sulfurous gas simultaneously, makes the concentration of sulfurous gas in squeezing juice be 40-80mg/L in squeezing juice;
B, add polygalacturonase in squeezing juice, the consumption of polygalacturonase is 0.02-0.04g/L, at then controlling squeezing juice temperature to 5 DEG C, is incubated after 24-48 hour, isolates the fruit juice being equivalent to total amount 20-30%;
C, in isolated fruit juice, add yeast, make yeast concn in fruit juice be 0.1-0.5g/L, standing for fermentation more than 8 days, isolates supernatant liquor;
D, in supernatant liquor, add flocculation agent carry out flocculation sediment, cross and filter precipitation, obtain pure mellow wine liquid;
E, by pure mellow wine liquid cryopreservation more than 15 days, filter, obtaining final product, the lower limit of described low temperature can not lower than the freezing point of pure mellow wine liquid.
2. preparation of wine as claimed in claim 1, is characterized in that: the titratable sugared content of the grape plucked in described steps A is not less than 170g/L.
3. preparation of wine as claimed in claim 1, it is characterized in that: in described step C, the temperature of fermentation controls at 15-23 DEG C.
4. preparation of wine as claimed in claim 1, it is characterized in that: in described step C, the time of standing for fermentation is 8-40 days.
5. preparation of wine as claimed in claim 1, is characterized in that: in described step C, and the supernatant liquor after fermentation ends supplements and passes into sulfurous gas, and the sulfur dioxide concentration controlled in supernatant liquor is 20-50mg/L, and then enters next step operation.
6. preparation of wine as claimed in claim 1, is characterized in that: in described step C, and yeast is a group or more the mixing in DV10, fragrant, the white vintage wine of gingko.
7. preparation of wine as claimed in claim 1, is characterized in that: the flocculation agent selected in described step D is gelatin, diatomite, bentonite or 101 fruit juice clarifiers.
8. preparation of wine as claimed in claim 1, it is characterized in that: in described step e, the pure mellow wine liquid cryopreservation time is 15-60 days.
9. preparation of wine as claimed in claim 1, is characterized in that: before step C ferments, and detects the sugar degree in fruit juice, the amount of the sucrose that the alcoholic strength numerical control system of the finished product made as required adds, and then ferments.
10., as the preparation of wine of claim 1-9 as described in any one, it is characterized in that: described grape is kyoto grape.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335646.5A CN104212673A (en) | 2014-07-15 | 2014-07-15 | Preparation method of wine |
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| CN201410335646.5A CN104212673A (en) | 2014-07-15 | 2014-07-15 | Preparation method of wine |
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| CN104212673A true CN104212673A (en) | 2014-12-17 |
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| CN201410335646.5A Pending CN104212673A (en) | 2014-07-15 | 2014-07-15 | Preparation method of wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450357A (en) * | 2015-01-06 | 2015-03-25 | 叶方蔚 | Method for brewing red date wine |
| CN105441246A (en) * | 2015-01-15 | 2016-03-30 | 杨立志 | Red jujube wine making method |
| CN106281826A (en) * | 2016-11-07 | 2017-01-04 | 新疆伊珠葡萄酒股份有限公司 | A kind of processing method of ice-wine |
| CN109112025A (en) * | 2018-09-19 | 2019-01-01 | 句容市丁庄葡萄研究所 | A kind of brewage process of kyoto grape wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2407982A1 (en) * | 1977-11-07 | 1979-06-01 | Ecal Marie | Low temp. aseptic maceration of grapes to make red wine - by inexpensive batch process suited to small scale prodn. |
| CN103865708A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
-
2014
- 2014-07-15 CN CN201410335646.5A patent/CN104212673A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2407982A1 (en) * | 1977-11-07 | 1979-06-01 | Ecal Marie | Low temp. aseptic maceration of grapes to make red wine - by inexpensive batch process suited to small scale prodn. |
| CN103865708A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
Non-Patent Citations (2)
| Title |
|---|
| 成正龙，等: "几种浸渍方式对葡萄酒酒质影响探讨", 《中国酿造》, vol. 31, no. 6, 31 December 2012 (2012-12-31), pages 150 - 152 * |
| 王志峰，等: "低温带皮浸渍发酵对薏斯琳干白葡萄酒品质的影响", 《中国酿造》, no. 2, 31 December 2011 (2011-12-31), pages 104 - 107 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450357A (en) * | 2015-01-06 | 2015-03-25 | 叶方蔚 | Method for brewing red date wine |
| CN105441246A (en) * | 2015-01-15 | 2016-03-30 | 杨立志 | Red jujube wine making method |
| CN106281826A (en) * | 2016-11-07 | 2017-01-04 | 新疆伊珠葡萄酒股份有限公司 | A kind of processing method of ice-wine |
| CN109112025A (en) * | 2018-09-19 | 2019-01-01 | 句容市丁庄葡萄研究所 | A kind of brewage process of kyoto grape wine |
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Application publication date: 20141217 |