CN104360006B - A kind of grape wine cool stable method of inspection of simulated production situation - Google Patents
A kind of grape wine cool stable method of inspection of simulated production situation Download PDFInfo
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- CN104360006B CN104360006B CN201410533556.7A CN201410533556A CN104360006B CN 104360006 B CN104360006 B CN 104360006B CN 201410533556 A CN201410533556 A CN 201410533556A CN 104360006 B CN104360006 B CN 104360006B
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- bottle
- precipitation
- freezing
- precipitate
- refrigerator
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- 235000014101 wine Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 12
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 12
- 238000007689 inspection Methods 0.000 title claims abstract description 11
- 240000006365 Vitis vinifera Species 0.000 title 1
- 239000002244 precipitate Substances 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 26
- 230000008014 freezing Effects 0.000 claims abstract description 26
- 241000219095 Vitis Species 0.000 claims abstract description 11
- 239000013049 sediment Substances 0.000 claims abstract description 4
- 238000001556 precipitation Methods 0.000 claims description 43
- 238000000386 microscopy Methods 0.000 claims description 12
- 230000002950 deficient Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 150000003892 tartrate salts Chemical class 0.000 claims description 9
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 8
- 239000001117 sulphuric acid Substances 0.000 claims description 8
- 235000011149 sulphuric acid Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000012360 testing method Methods 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 4
- 239000000155 melt Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- GUPPESBEIQALOS-ZVGUSBNCSA-L calcium;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Ca+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O GUPPESBEIQALOS-ZVGUSBNCSA-L 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000012430 stability testing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
Landscapes
- Sampling And Sample Adjustment (AREA)
Abstract
The present invention relates to the method for inspection vinous, specifically the grape wine cool stable method of inspection of a kind of simulated production situation. Cold stability vinous is the extremely important instruction of Production of Wine, and it plays an important role to improving grape wine quality. Freezing method method is simple, effect is directly perceived, instrument and equipment is simple at present assessment tradition, but consuming time longer and accuracy is relatively low, it is impossible to Instructing manufacture promptly and accurately. Sample survey A bottle homoiothermic to 15.0 �� 1.0 DEG C, is placed in-18��-20 DEG C of refrigerator-freezers freezing 7��9 hours by the present invention, and B bottle, C bottle homoiothermic, to-4.0 �� 1.0 DEG C, are placed in-18��-20 DEG C of refrigerator-freezers, B bottle freezing 7��9 hours, C bottle freezing 15��17 hours. After seeking time is wanted in wine sample freezing, taking out and be placed in 10.0 �� 2.0 DEG C of constant temperature refrigerator-freezers and melt, observe bottle bottom sediment situation, sediment separate out also differentiates precipitate type, and result judges.
Description
Technical field
The present invention relates to grape wine cool stable inspection technology field, specifically the grape wine cool stable method of inspection of a kind of simulated production situation.
Background technology
Tartrate (is generally potassium hydrogen tartrate and Calcium d-tartrate), and precipitation is the key factor affecting grape wine cool stable, therefore cold stability vinous processes is the modern extremely important process procedure of Production of Wine, and it has vital effect to improving Stability of Grape Wine. Assessment grape wine cool stable method generally comprises electrical conductivity method, ion concentration area method, freezing method etc. at present. Electrical conductivity method, requires higher to equipment and technology; Ion concentration area method, time-consuming and analysis cost is high; Freezing method method is simple, effect is directly perceived, instrument and equipment is simple for tradition, but consuming time tediously long and can because of before freezing wine temperature different from cooling time and the phenomenon that testing result is inconsistent occurs, make cold stability testing result inaccurate. Can not Instructing manufacture in time.
Summary of the invention
It is an object of the invention to 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 testing sequence of technical solution of the present invention is as follows:
A, Pre-testing sample is sub-packed in 3 triangular flasks, every bottled 300mL, wherein slowly rise again after 15.0 �� 1.0 DEG C under A bottle room temperature, it is placed in-18 DEG C of refrigerator-freezers freezing 7��9 hours, two bottles of wine sample homoiothermics of all the other B, C are to after-4.0 �� 1.0 DEG C, it is placed in-18��-20 DEG C of refrigerator-freezers, B bottle freezing 7��9 hours, C bottle freezing 15��17 hours.
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 and bottom triangular flask, whether have precipitation and precipitate situation, sediment separate out also differentiates precipitate type with microscope, namely a piece of microscope slide is taken, deionized water is dripped in left side, and the sulphuric acid that concentration is 30% is dripped in right survey, takes microprecipitation thing and is dissolved in deionized water and sulphuric acid respectively, covered, microscopy;
Generally it is divided into three kinds: precipitation quality��0.03g is microprecipitation, namely at the bottom of bottle, has precipitation not fragmentarily to be linked to be sheet (as shown in Fig. 3-A); 0.03g < precipitation quality��0.05g be a small amount of precipitation, namely precipitates and has been linked to be sheet, but and be paved with at the bottom of whole bottle (as shown in Fig. 3-B); 0.05g < precipitation quality��0.15g is a large amount of precipitations, namely precipitates and almost will cover (as shown in Fig. 3-C) 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 precipitate 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 precipitate > 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 precipitate through microscopy only containing pigementation without tartrates material, three bottles all meet the requirements, and it is qualified that this sample is, and when precipitate, 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 freezing front temperature (15.0 �� 1.0 DEG C and-4.0 �� 1.0 DEG C) two kinds different by simulating industrial wine freezing storage temperature with tempering temperature before fill, and according to the selected two kinds of typical cooling times (8h and 16h) of test and concrete practice, detect cold stable case vinous, judge that whether stability vinous is qualified according to the method for inspection of tradition freezing method.
It is an advantage of the invention that on the basis of tradition freezing method according to produce actual arrange two kinds different freezing before temperature and two kinds of cooling times, assay is highly consistent with tradition freezing method result, improve accuracy and the checkability of inspection, simple and easy to control, can be applied in actual production Instructing manufacture 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 wine is in the freezing photo of-18 DEG C of refrigerator-freezers;
Fig. 2 is that wine is placed in 10.0 �� 2.0 DEG C of constant temperature refrigerator-freezers and melts photo;
Fig. 3 homoiothermic extremely-4 �� 1 DEG C of sample is at 8 hours precipitation status photos of-18 DEG C of refrigerator freezings
(A bottle has microprecipitation; B bottle has a small amount of precipitation; C bottle has a large amount of precipitation);
Fig. 4 claret after freezing 16 hours sample be deposited in water in (A) and sulphuric acid the pigementation photo of (B).
Detailed description of the invention
A, Pre-testing sample is sub-packed in 3 triangular flasks, every bottled 300mL, wherein slowly rise again after 15.0 �� 1.0 DEG C under A bottle room temperature, it is placed in-18 DEG C of refrigerator-freezers freezing 8 hours, two bottles of wine sample homoiothermics of all the other B, C are to after-4.0 �� 1.0 DEG C, it is 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 and bottom triangular flask, whether have precipitation and precipitate situation, point, differentiating precipitate type from precipitate and with microscope, namely take a piece of microscope slide, deionized water is dripped in left side, the sulphuric acid that concentration is 30% is dripped in right survey, take microprecipitation thing and be dissolved in deionized water and sulphuric acid respectively, covered, microscopy.
D, assay judge: for claret, when A bottle is without precipitation;B bottle is without precipitation or has a small amount of precipitation (as shown in Figure 3); C bottle precipitation capacity < 0.15g, and precipitate through microscopy only containing pigementation without salts substances (Fig. 4-A and 4-B respectively pigementation microscopic findings in water and sulphuric acid), 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 precipitate > 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 precipitate through microscopy only containing pigementation without tartrates material, it is qualified that three bottles of these samples that all meet the requirements are, and such as precipitate, 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 clearly demonstrating example of the present invention, and is not the restriction to embodiment of the present utility model. 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 all of embodiment be given exhaustive. Every belong to apparent change that technical scheme extended out or the variation row still in protection scope of the present invention.
Claims (2)
1. the grape wine cool stable method of inspection of a simulated production situation, it is characterised in that testing sequence is as follows:
A, Pre-testing sample is sub-packed in 3 triangular flasks, every bottled 300mL, wherein slowly rise again after 15.0 �� 1.0 DEG C under A bottle room temperature, it is placed in-18 DEG C of refrigerator-freezers freezing 7��9 hours, two bottles of wine sample homoiothermics of all the other B, C are to after-4.0 �� 1.0 DEG C, it is placed in-18��-20 DEG C of refrigerator-freezers, B bottle freezing 7��9 hours, C bottle freezing 15��17 hours;
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 and bottom triangular flask, whether have precipitation and precipitate situation, sediment separate out also differentiates precipitate type with microscope, namely a piece of microscope slide is taken, deionized water is dripped in left side, and the sulphuric acid that concentration is 30% is dripped in right survey, takes microprecipitation thing and is dissolved in deionized water and sulphuric acid respectively, covered, microscopy;
Generally it is divided into three kinds: precipitation quality��0.03g is microprecipitation, namely at the bottom of bottle, has precipitation not fragmentarily to be linked to be sheet; 0.03g < precipitation quality��0.05g is a small amount of precipitation, namely precipitates and has been linked to be sheet, but is not paved with at the bottom of whole bottle; 0.05g < precipitation quality��0.15g is a large amount of precipitations, namely precipitates and almost will cover 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 precipitate 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 precipitate > 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 precipitate through microscopy only containing pigementation without tartrates material, three bottles all meet the requirements, and it is qualified that this sample is, and when precipitate, 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, it is characterized in that two bottles of wine sample homoiothermics of B, C are to after-4.0 �� 1.0 DEG C, being placed at-18��-20 DEG C in refrigerator-freezer, B bottle cooling time is 8 hours, and C bottle cooling time is 16 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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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| Publication Number | Publication Date |
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| CN104360006A CN104360006A (en) | 2015-02-18 |
| CN104360006B true CN104360006B (en) | 2016-06-08 |
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| CN201410533556.7A Expired - Fee Related 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109342433B (en) * | 2019-01-07 | 2019-04-12 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of tartar potassium hydrogen phthalate Detection of Stability method |
| CN111678939B (en) * | 2020-06-17 | 2021-05-18 | 劲牌有限公司 | Wine body cold stability analysis equipment and analysis method |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1262907B (en) * | 1992-07-21 | 1996-07-22 | CONTINUOUS SYSTEM FOR COLD TARTARIC STABILIZATION OF MUSTS, WINES AND SIMILAR | |
| FR2766840B1 (en) * | 1997-07-30 | 1999-08-27 | Commissariat Energie Atomique | DEVICE AND METHOD FOR TARTARIC STABILIZATION OF WINES |
| CN100341996C (en) * | 2003-07-17 | 2007-10-10 | 中法合营王朝葡萄酿酒有限公司 | Tartrate removing method from red wine by continuous deepfreeze |
| SK288280B6 (en) * | 2010-10-04 | 2015-06-02 | Alpha Omega Consulting 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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Granted publication date: 20160608 |