CN104360006A - Method for testing cold stability of grape wine by simulating production condition - Google Patents
Method for testing cold stability of grape wine by simulating production condition Download PDFInfo
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- CN104360006A CN104360006A CN201410533556.7A CN201410533556A CN104360006A CN 104360006 A CN104360006 A CN 104360006A CN 201410533556 A CN201410533556 A CN 201410533556A CN 104360006 A CN104360006 A CN 104360006A
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Abstract
The invention relates to a grape wine testing method, in particular to a method for testing the cold stability of grape wine by simulating the production condition. The cold stability of grape wine is an important index for grape wine production and plays an important role in improving the quality of the grape wine. Although a current traditional freezing method for evaluation is simple, visual in effect and simple in instrument and equipment, longer time is consumed, the accuracy is lower, and production cannot be timely and accurately guided. According to the method, a test sample bottle A is adjusted to be at the temperature of 15.0 DEG C+/- 1.0 DEG C, placed in a freezer at the temperature of subzero 20 DEG C to subzero 18 DEG C to be frozen for 7-9 hours, a bottle B and a bottle C are adjusted to be at the temperature of subzero 4.0 DEG C +/- 1.0 DEG C and placed in a freezer at the temperature of subzero 20 DEG C to subzero 18 DEG C, the bottle B is frozen for 7-9 hours, and the bottle C is frozen for 15-17 hours; after a wine sample is frozen for required time, the wine sample is taken out and placed in a constant temperature freezer at the temperature of 10.0 DEG C +/- 2.0 DEG C, the condition of precipitate at the bottoms of the bottles is observed, the precipitate is separated, types of the precipitate are identified, and a result is determined.
Description
Technical field
The present invention relates to grape wine cool stable inspection technology field, specifically a kind of grape wine cool stable method of inspection of simulated production situation.
Background technology
Tartrate (being generally potassium hydrogen tartrate and calcium tartrate) precipitation is the key factor affecting grape wine cool stable, therefore cold stability process vinous is the extremely important process procedure of modern Production of Wine, and it has vital effect to raising Stability of Grape Wine.Current assessment grape wine cool stable method generally comprises electrical conductivity method, ion concentration area method, freezing etc.Electrical conductivity method, to equipment and technical requirement higher; Ion concentration area method, time-consuming and analysis cost is high; Tradition freezing method is simple, effect is directly perceived, instrument and equipment is simple, but consuming time tediously long and can occur because freezing front grape wine temperature is different from cooling time the phenomenon that testing result is inconsistent, makes cold stability testing result inaccurate.Can not Instructing manufacture in time.
Summary of the invention
The object of the invention is the grape wine cool stable method of inspection wanting to provide a kind of simulated production situation, the method is not only simple to operate, shortening consuming time, and result is accurate.
The checking procedure of technical solution of the present invention is as follows:
A, Pre-testing sample is sub-packed in 3 triangular flasks, often bottled 300 mL, wherein slowly rise again after 15.0 ± 1.0 DEG C under A bottle room temperature, be placed in-18 ~ 20 DEG C of refrigerator-freezers freezing 7 ~ 9 hours, the temperature adjustment of all the other B, C two bottles of wine samples is to after-4.0 ± 1.0 DEG C, be placed in-18 ~-20 DEG C of refrigerator-freezers, freezing 7 ~ 9 hours of B bottle, freezing 15 ~ 17 hours of C bottle.
B, after wine sample is chilled to and wants seeking time, take out from refrigerator-freezer and be placed in 10.0 ± 2.0 DEG C of constant temperature refrigerator-freezers and melt.
C, after wine sample melts completely, at once observe bottom triangular flask and whether have precipitation and sediment situation, sediment separate out also differentiates sediment type with microscope, namely a slice microslide is got, deionized water is dripped in left side, and the sulfuric acid that concentration is 30% is dripped in right survey, gets microprecipitation thing and is dissolved in deionized water and sulfuric acid respectively, covered, microscopy;
Generally be divided into three kinds: precipitation quality≤0.03g is microprecipitation, namely has precipitation not fragmentarily to be linked to be sheet (as shown in Fig. 3-A) at the bottom of bottle; It is a small amount of precipitation that 0.03g < precipitates quality≤0.05g, namely precipitates and is linked to be sheet, but be not paved with (as shown in Fig. 3-B) at the bottom of whole bottle; It is a large amount of precipitations that 0.05g < precipitates quality≤0.15g, namely precipitates and almost covers (as shown in Fig. 3-C) by the bottom of whole bottle;
D, assay judge:
For claret, when A bottle is without precipitation; B bottle has trace, precipitates on a small quantity; C bottle precipitation capacity <0.15g, belongs to a large amount of precipitation, and sediment through microscopy only containing pigementation without salts substances, it is qualified that three bottles of these samples that all meet the requirements are; When A bottle has precipitation or B bottle have a large amount of precipitation, C bottle sediment > 0.15g or contain tartrates material then for defective through microscopy;
For dry white wine, when A, B two bottles is all without precipitation, C bottle have a small amount of precipitation and sediment through microscopy only containing pigementation without tartrates material, three bottles all meet the requirements, and it is qualified that this sample is, and when sediment, to contain tartrates material then defective; When A, B two bottles has precipitation or C bottle to precipitate in a large number, this sample is defective.
The present invention sets two kinds of different freezing front temperature (15.0 ± 1.0 DEG C and-4.0 ± 1.0 DEG C) by the simulation freezing storage temperature of industrial grape wine and filling front tempering temperature, and select two kinds of typical cooling times (8 h and 16 h) according to test and concrete practice, detect cold stable case vinous, judge that whether stability vinous is qualified according to the method for inspection of traditional freezing method.
Advantage of the present invention actually arranges two kinds of different freezing front temperature and two kinds of cooling times according to producing on the basis of traditional freezing, assay is consistent with traditional freezing result height, improve accuracy and the checkability of inspection, simple and easy to control, Instructing manufacture in actual production can be applied in time.The method is scientific and reasonable not only simple to operate, and result is accurate, can be applicable in actual production.
Accompanying drawing explanation
Fig. 1 is that grape wine is in the freezing photo of-18 DEG C of refrigerator-freezers;
Fig. 2 is that grape wine is placed in 10.0 ± 2.0 DEG C of constant temperature refrigerator-freezers and melts photo;
Fig. 3 temperature adjustment to-4 ± 1 DEG C of sample at-18 DEG C of refrigerator freezings 8 hours precipitation status photos
(A bottle has microprecipitation; B bottle has a small amount of precipitation; C bottle has a large amount of precipitation);
The pigementation photo being deposited in (B) in (A) and sulfuric acid in water of Fig. 4 claret sample after freezing 16 hours.
Embodiment
A, Pre-testing sample is sub-packed in 3 triangular flasks, often bottled 300 mL, wherein slowly rise again after 15.0 ± 1.0 DEG C under A bottle room temperature, be placed in-18 DEG C of refrigerator-freezers freezing 8 hours, the temperature adjustment of all the other B, C two bottles of wine samples is to after-4.0 ± 1.0 DEG C, be placed in-18 DEG C of refrigerator-freezers, freezing 8 hours of B bottle, freezing 16 hours of C bottle.
B, after wine sample is chilled to and wants seeking time, take out from refrigerator-freezer and be placed in 10.0 ± 2.0 DEG C of constant temperature refrigerator-freezers and melt.
C, after wine sample melts completely, at once observe bottom triangular flask and whether have precipitation and sediment situation, point, differentiate sediment type from sediment with microscope, namely get a slice microslide, deionized water is dripped in left side, the sulfuric acid that concentration is 30% is dripped in right survey, getting microprecipitation thing is dissolved in deionized water and sulfuric acid respectively, covered, microscopy.
D, assay judge: for claret, when A bottle is without precipitation; B bottle is without precipitation or have a small amount of precipitation (as shown in Figure 3); C bottle precipitation capacity <0.15g, and sediment through microscopy only containing pigementation without salts substances (Fig. 4-A and 4-B be the microscopic findings of pigementation in water and sulfuric acid respectively), it is qualified that three bottles of these samples that all meet the requirements are; When A bottle has precipitation or B bottle have a large amount of precipitation, C bottle sediment > 0.15g or contain tartrates material then for defective through microscopy;
For dry white wine, when A, B two bottles is all without precipitation, C bottle precipitate on a small quantity and sediment through microscopy only containing pigementation without tartrates material, it is qualified that three bottles of these samples that all meet the requirements are, and as sediment, to contain tartrates material then defective; When A, B two bottles has a small amount of precipitation or C bottle to precipitate then defective in a large number.
Obviously, the above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here cannot give exhaustive to all embodiments.Every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (3)
1. a grape wine cool stable method of inspection for simulated production situation, is characterized in that checking procedure is as follows:
A, Pre-testing sample is sub-packed in 3 triangular flasks, often bottled 300 mL, wherein slowly rise again after 15.0 ± 1.0 DEG C under A bottle room temperature, be placed in-18 ~ 20 DEG C of refrigerator-freezers freezing 7 ~ 9 hours, the temperature adjustment of all the other B, C two bottles of wine samples is to after-4.0 ± 1.0 DEG C, be placed in-18 ~-20 DEG C of refrigerator-freezers, freezing 7 ~ 9 hours of B bottle, freezing 15 ~ 17 hours of C bottle;
B, after wine sample is chilled to and wants seeking time, take out from refrigerator-freezer and be placed in 10.0 ± 2.0 DEG C of constant temperature refrigerator-freezers and melt;
C, after wine sample melts completely, at once observe bottom triangular flask and whether have precipitation and sediment situation, sediment separate out also differentiates sediment type with microscope, namely a slice microslide is got, deionized water is dripped in left side, and the sulfuric acid that concentration is 30% is dripped in right survey, gets microprecipitation thing and is dissolved in deionized water and sulfuric acid respectively, covered, microscopy;
Generally be divided into three kinds: precipitation quality≤0.03g is microprecipitation, namely has precipitation not fragmentarily to be linked to be sheet at the bottom of bottle; It is a small amount of precipitation that 0.03g < precipitates quality≤0.05g, namely precipitates and is linked to be sheet, but be not paved with at the bottom of whole bottle; It is a large amount of precipitations that 0.05g < precipitates quality≤0.15g, namely precipitates and almost covers at the bottom of whole bottle;
D, assay judge: for claret, when A bottle is without precipitation; B bottle has trace, precipitates on a small quantity; C bottle precipitation capacity <0.15g, belongs to a large amount of precipitation, and sediment through microscopy only containing pigementation without salts substances, it is qualified that three bottles of these samples that all meet the requirements are; When A bottle has precipitation or B bottle have a large amount of precipitation, C bottle sediment > 0.15g or contain tartrates material then for defective through microscopy;
For dry white wine, when A, B two bottles is all without precipitation, C bottle have a small amount of precipitation and sediment through microscopy only containing pigementation without tartrates material, three bottles all meet the requirements, and it is qualified that this sample is, and when sediment, to contain tartrates material then defective; When A, B two bottles has precipitation or C bottle to precipitate in a large number, this sample is defective.
2. the grape wine cool stable method of inspection of a kind of simulated production situation as claimed in claim 1, slowly rise again after 15.0 ± 1.0 DEG C under it is characterized in that A bottle room temperature, being placed in-18 ~-20 DEG C of refrigerator-freezer cooling times is 8 hours.
3. the grape wine cool stable method of inspection of a kind of simulated production situation as claimed in claim 1, it is characterized in that the temperature adjustment of B, C two bottles of wine samples is to after-4.0 ± 1.0 DEG C, at being placed on-18 ~-20 DEG C in refrigerator-freezer, B bottle cooling time is 8 hours, and C bottle cooling time is 16 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410533556.7A CN104360006B (en) | 2014-10-11 | 2014-10-11 | A kind of grape wine cool stable method of inspection of simulated production situation |
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| CN201410533556.7A CN104360006B (en) | 2014-10-11 | 2014-10-11 | A kind of grape wine cool stable method of inspection of simulated production situation |
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| CN104360006B CN104360006B (en) | 2016-06-08 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109342433A (en) * | 2019-01-07 | 2019-02-15 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of tartar potassium hydrogen phthalate Detection of Stability method |
| CN111678939A (en) * | 2020-06-17 | 2020-09-18 | 劲牌有限公司 | Wine body cold stability analysis equipment and analysis method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0584048A1 (en) * | 1992-07-21 | 1994-02-23 | Giancarla Clementi | Continuous apparatus for the cold stabilisation of tartar in musts, wines and the like |
| FR2766840A1 (en) * | 1997-07-30 | 1999-02-05 | Commissariat Energie Atomique | DEVICE AND METHOD FOR TARTARIC STABILIZATION OF WINES |
| CN1570062A (en) * | 2003-07-17 | 2005-01-26 | 中法合营王朝葡萄酿酒有限公司 | Tartrate removing method from red wine by continuous deepfreeze |
| SK1222010A3 (en) * | 2010-10-04 | 2012-05-03 | Allvit S. R. O. | Method for decantation and stabilization of wine against colloidal turbidity using grape pigment |
| CN103529071A (en) * | 2013-09-30 | 2014-01-22 | 中法合营王朝葡萄酿酒有限公司 | Detection method for cold stability of wine |
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2014
- 2014-10-11 CN CN201410533556.7A patent/CN104360006B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0584048A1 (en) * | 1992-07-21 | 1994-02-23 | Giancarla Clementi | Continuous apparatus for the cold stabilisation of tartar in musts, wines and the like |
| FR2766840A1 (en) * | 1997-07-30 | 1999-02-05 | Commissariat Energie Atomique | DEVICE AND METHOD FOR TARTARIC STABILIZATION OF WINES |
| CN1570062A (en) * | 2003-07-17 | 2005-01-26 | 中法合营王朝葡萄酿酒有限公司 | Tartrate removing method from red wine by continuous deepfreeze |
| SK1222010A3 (en) * | 2010-10-04 | 2012-05-03 | Allvit S. R. O. | Method for decantation and stabilization of wine against colloidal turbidity using grape pigment |
| CN103529071A (en) * | 2013-09-30 | 2014-01-22 | 中法合营王朝葡萄酿酒有限公司 | Detection method for cold stability of wine |
Non-Patent Citations (3)
| Title |
|---|
| 刘振来等: "葡萄酒生产中酒石稳定性测定方法研究", 《中外葡萄与葡萄酒》 * |
| 刘涛等: "红葡萄酒新冷冻方式的探讨", 《酿酒》 * |
| 靳玉正: "葡萄酒冷冻前的预处理－二次结晶吸附", 《酿酒科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109342433A (en) * | 2019-01-07 | 2019-02-15 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of tartar potassium hydrogen phthalate Detection of Stability method |
| CN111678939A (en) * | 2020-06-17 | 2020-09-18 | 劲牌有限公司 | Wine body cold stability analysis equipment and analysis method |
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| Publication number | Publication date |
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| CN104360006B (en) | 2016-06-08 |
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