CN104388230A - Fruit fragrance enriched muscat hamburg low-alcohol grape wine and brewing process thereof - Google Patents

Abstract

The invention provides fruit fragrance enriched muscat hamburg low-alcohol grape wine which is characterized in that the wine has the following physical and chemical indexes, namely, the alcoholic strength is 3.0-5.0%vol, the content of reducing sugar is greater than or equal to 50g/L, the content of total acid is 6.0-8.0g/L, the content of free sulfur dioxide is 40-50mg/L, the content of total sulfur dioxide is 140mg/L, and volatile acid is less than or equal to 0.7g/L. The invention further discloses a brewing process of the grape wine. The grape wine has the advantages that the wine liquid is of rice straw yellow, is bright and transparent, gorgeous and attractive in color, graceful and thick in fragrance, fine and mellow in quality, smooth and palatable, harmonious and balance, fresh and active and high in typicality.

Description

A kind of reinforcement fruit flavour type rose fragrance low alcohol grape wine and making method thereof

Technical field

The invention belongs to grape wine and technology and brewing technology thereof, particularly relate to a kind of reinforcement fruit flavour type rose fragrance low alcohol grape wine and making method thereof.

Background technology

Containing 23 seed amino acids in grape wine, multivitamin is as VB, pantothenic acid, nicotinic acid and vitamin H etc., also contain some trace ingredientss as resveratrol, there is anti-cancer, anticancer effect, often drink be conducive to healthy, but most of ethanol content vinous is 12% in the market, relatively higher for alcoholic strength vinous the people or can not liking taking in too much alcohol, also contain certain slant acidity material in grape wine simultaneously, on the one hand to human health, also directly affects mouthfeel vinous on the other hand, color and luster and quality, therefore a kind of Wine-making technique that simultaneously can reduce alcohols and amount of acidic substances in wine is completely newly needed.At present, of a great variety, the multiple tastes of grape wine on market, wherein Sparkling wine is liked by consumers in general deeply with its salubrious mouthfeel.In prior art, Sparkling wine many employings aerating method is brewageed, easily damage the original fruital of grape because the method brewageing later stage employing manual inflation pours carbonic acid gas, affect wine body original acidity, therefore can cause its fragrance and mouthfeel deficiency, such Sparkling wine generally belongs to low-end market field.

Have patent application " a kind of Rose fragrance low alcohol sweet white grape wine and making method thereof ", but the grape wine obtained does not have fruital taste, taste is light before.

Summary of the invention

The object of the invention is the technological deficiency for prior art, by the following technical solutions: provide a kind of and strengthen fruit flavour type rose fragrance low alcohol grape wine, there is following physical and chemical index: alcoholic strength 3.0 ~ 5.0%vol, reducing sugar >=50g/L, total acid 6.0 ~ 8.0g/L, Free sulfur dioxide 40 ~ 50mg/L, total sulfur dioxide 140mg/L, volatile acid≤0.7g/L.

Present invention also offers above-mentioned reinforcement fruit flavour type rose fragrance low alcohol brewing grape wine technique: comprise the following steps:

(1) grape sorting

Raw materials pretreatment: gather and start to stop by the previous moon spraying insecticide; Neat, the full ripe grape of fruit ear of gathering; The grape obtained gathering carries out sorting, removes sick fruit, mould decayed fruit and foreign material; Again the grape that sorting obtains is cleaned up;

(2) squeeze

Send in the cryogenic tank of less than 13 DEG C by after the Grape fragmentation selected, belt leather dipping 6 ~ 12 hours, extracts fragrance in pericarp, then squeezes; Grape fragrance more than 50%, in pericarp, carries out pericarp dipping, and rear squeezing can increase fruital in wine;

Sucus Vitis viniferae after squeezing uses stainless steel order cloth coarse filtration once before entering tank, to remove the Pericarpium Vitis viniferae seed and other foreign material that spill in squeezing, is then cooled to about 15 DEG C through cool-heat-exchanger, then is input in nature settling tank by pipe special;

(3) grape clarification of juice

1) naturally clarify

Add the sulfurous acid of food grade when Sucus Vitis viniferae enters settling tank, make the Free sulfur dioxide content in Sucus Vitis viniferae be adjusted to 30mg/L ~ 40mg/L, after Sucus Vitis viniferae canful, temperature control less than 13 DEG C is clarified naturally, leaves standstill separation of supernatant after 2 ~ 4 hours; Isolated Sucus Vitis viniferae enters polygalacturonase settling tank;

2) polygalacturonase clarification

Naturally, while the Sucus Vitis viniferae after clarification pumps into polygalacturonase settling tank, add polygalacturonase, control temperature 13 ~ 15 DEG C, settling time 12 hours, then enters ferment tank by separation evaporator supplypump.

(4) temperature controlled fermentation

Ferment accessing white wine yeast in clear juice to be fermented, prior fermentation temperature controls at 14 ~ 16 DEG C, and in fermenting process, timing detects leavening temperature, proportion, alcoholic strength; When fermented liquid alcoholic strength reaches 2%vol, be cooled to 12 ~ 14 DEG C of fermentations; When alcoholic strength reaches 3 ~ 5%vol, be cooled to rapidly 0 DEG C, Free sulfur dioxide is adjusted to 40 ~ 50mg/L, stops fermentation.

(5) aftertreatment and bottling

Select bentonite as finings, in the ratio of 0.4 ~ 0.6g/L bentonite added in the cold water of 10 times of bentonite amounts and fully dissolve, constantly stir in swelling process, after dissolving completely, stop stirring placement and spend the night; Stir again before within second day, using and can use for 15 ~ 30 minutes; Descend the wine liquid of bentonite, stand at low temperature 10 ~ 15 days, can filter after wine clarification, through freezing treatment before bottling, Sterile Filtration, sterile filling, obtained finished product.

Advantage of the present invention is: wine liquid is that straw is yellow, and bright transparent, color and luster is gorgeous tempting, the quiet and tastefully laid out strong noble quality of fragrance, the fine and smooth alcohol of vinosity and, wine is stopped mellow and full plentiful, submissive agreeable to the taste, coordinated balance, refreshing clean active, tool typicalness.

Embodiment

Embodiment 1

(1) grape sorting

Raw materials pretreatment: gather and start to stop by the previous moon spraying insecticide; Neat, the full ripe grape of fruit ear of gathering; The grape obtained gathering carries out sorting, removes sick fruit, mould decayed fruit and foreign material; Again the grape that sorting obtains is cleaned up;

(2) squeeze

Send into after the Grape fragmentation selected in the cryogenic tank of less than 13 DEG C, belt leather floods 10 hours, extracts fragrance in pericarp, then squeezes; Grape fragrance more than 50%, in pericarp, carries out pericarp dipping, and rear squeezing can increase fruital in wine;

Sucus Vitis viniferae after squeezing uses stainless steel order cloth coarse filtration once before entering tank, to remove the Pericarpium Vitis viniferae seed and other foreign material that spill in squeezing, is then cooled to about 15 DEG C through cool-heat-exchanger, then is input in nature settling tank by pipe special;

(3) grape clarification of juice

1) naturally clarify

Add the sulfurous acid of food grade when Sucus Vitis viniferae enters settling tank, make the Free sulfur dioxide content in Sucus Vitis viniferae be adjusted to 40mg/L, after Sucus Vitis viniferae canful, temperature control less than 13 DEG C is clarified naturally, leaves standstill separation of supernatant after 3 hours; Isolated Sucus Vitis viniferae enters polygalacturonase settling tank;

2) polygalacturonase clarification

Naturally, while the Sucus Vitis viniferae after clarification pumps into polygalacturonase settling tank, add polygalacturonase, control temperature 14 DEG C, settling time 12 hours, then enters ferment tank by separation evaporator supplypump.

(4) temperature controlled fermentation

Ferment accessing white wine yeast in clear juice to be fermented, prior fermentation temperature controls at 15 DEG C, and in fermenting process, timing detects leavening temperature, proportion, alcoholic strength; When fermented liquid alcoholic strength reaches 2%vol, be cooled to 13 DEG C of fermentations; When alcoholic strength reaches 4%vol, be cooled to rapidly 0 DEG C, Free sulfur dioxide is adjusted to 50mg/L, stops fermentation.

(5) aftertreatment and bottling

Select bentonite as finings, in the ratio of 0.5g/L bentonite added in the cold water of 10 times of bentonite amounts and fully dissolve, constantly stir in swelling process, after dissolving completely, stop stirring placement and spend the night; Stir again before within second day, using and can use for 20 minutes; Descend the wine liquid of bentonite, stand at low temperature 12 days, can filter after wine clarification, through freezing treatment before bottling, Sterile Filtration, sterile filling, obtained finished product.

Embodiment 2

(1) grape sorting

Raw materials pretreatment: gather and start to stop by the previous moon spraying insecticide; Neat, the full ripe grape of fruit ear of gathering; The grape obtained gathering carries out sorting, removes sick fruit, mould decayed fruit and foreign material; Again the grape that sorting obtains is cleaned up;

(2) squeeze

Send into after the Grape fragmentation selected in the cryogenic tank of less than 13 DEG C, belt leather floods 12 hours, extracts fragrance in pericarp, then squeezes; Grape fragrance more than 50%, in pericarp, carries out pericarp dipping, and rear squeezing can increase fruital in wine;

Sucus Vitis viniferae after squeezing uses stainless steel order cloth coarse filtration once before entering tank, to remove the Pericarpium Vitis viniferae seed and other foreign material that spill in squeezing, is then cooled to about 15 DEG C through cool-heat-exchanger, then is input in nature settling tank by pipe special;

(3) grape clarification of juice

1) naturally clarify

Add the sulfurous acid of food grade when Sucus Vitis viniferae enters settling tank, make the Free sulfur dioxide content in Sucus Vitis viniferae be adjusted to 30mg/L, after Sucus Vitis viniferae canful, temperature control less than 13 DEG C is clarified naturally, leaves standstill separation of supernatant after 2 hours; Isolated Sucus Vitis viniferae enters polygalacturonase settling tank;

2) polygalacturonase clarification

Naturally, while the Sucus Vitis viniferae after clarification pumps into polygalacturonase settling tank, add polygalacturonase, control temperature 15 DEG C, settling time 12 hours, then enters ferment tank by separation evaporator supplypump.

(4) temperature controlled fermentation

Ferment accessing white wine yeast in clear juice to be fermented, prior fermentation temperature controls at 16 DEG C, and in fermenting process, timing detects leavening temperature, proportion, alcoholic strength; When fermented liquid alcoholic strength reaches 2%vol, be cooled to 14 DEG C of fermentations; When alcoholic strength reaches 5%vol, be cooled to rapidly 0 DEG C, Free sulfur dioxide is adjusted to 50mg/L, stops fermentation.

(5) aftertreatment and bottling

Select bentonite as finings, in the ratio of 0.6g/L bentonite added in the cold water of 10 times of bentonite amounts and fully dissolve, constantly stir in swelling process, after dissolving completely, stop stirring placement and spend the night; Stir again before within second day, using and can use for 30 minutes; Descend the wine liquid of bentonite, stand at low temperature 15 days, can filter after wine clarification, through freezing treatment before bottling, Sterile Filtration, sterile filling, obtained finished product.

Embodiment 3

Prepare according to the method for above-described embodiment, the physical and chemical index of the Sucus Vitis viniferae obtained is:

Above embodiments of the invention have been described in detail, but described content is only preferred embodiment of the present invention, not in order to limit the present invention.All make in application range of the present invention any amendment, equivalent to replace and improvement etc., all should be included within protection scope of the present invention.

Claims (2)

1. strengthen a fruit flavour type rose fragrance low alcohol grape wine, it is characterized in that: there is following physical and chemical index: alcoholic strength 3.0 ~ 5.0%vol, reducing sugar >=50g/L, total acid 6.0 ~ 8.0g/L, Free sulfur dioxide 40 ~ 50mg/L, total sulfur dioxide 140mg/L, volatile acid≤0.7g/L.

2. one according to claim 1 strengthens a fruit flavour type rose fragrance low alcohol grape wine, it is characterized in that: comprise the following steps:

(1) grape sorting

Raw materials pretreatment: gather and start to stop by the previous moon spraying insecticide; Neat, the full ripe grape of fruit ear of gathering; The grape obtained gathering carries out sorting, removes sick fruit, mould decayed fruit and foreign material; Again the grape that sorting obtains is cleaned up;

(2) squeeze

Send in the cryogenic tank of less than 13 DEG C by after the Grape fragmentation selected, belt leather dipping 6 ~ 12 hours, extracts fragrance in pericarp, then squeezes;

Sucus Vitis viniferae after squeezing uses stainless steel order cloth coarse filtration once before entering tank, to remove the Pericarpium Vitis viniferae seed and other foreign material that spill in squeezing, is then cooled to about 15 DEG C through cool-heat-exchanger, then is input in nature settling tank by pipe special;

(3) grape clarification of juice

1) naturally clarify

Add the sulfurous acid of food grade when Sucus Vitis viniferae enters settling tank, make the Free sulfur dioxide content in Sucus Vitis viniferae be adjusted to 30mg/L ~ 40mg/L, after Sucus Vitis viniferae canful, temperature control less than 13 DEG C is clarified naturally, leaves standstill separation of supernatant after 2 ~ 4 hours; Isolated Sucus Vitis viniferae enters polygalacturonase settling tank;

2) polygalacturonase clarification

Naturally, while the Sucus Vitis viniferae after clarification pumps into polygalacturonase settling tank, add polygalacturonase, control temperature 13 ~ 15 DEG C, settling time 12 hours, then enters ferment tank by separation evaporator supplypump;

(4) temperature controlled fermentation

Ferment accessing white wine yeast in clear juice to be fermented, prior fermentation temperature controls at 14 ~ 16 DEG C, and in fermenting process, timing detects leavening temperature, proportion, alcoholic strength; When fermented liquid alcoholic strength reaches 2%vol, be cooled to 12 ~ 14 DEG C of fermentations; When alcoholic strength reaches 3 ~ 5%vol, be cooled to rapidly 0 DEG C, Free sulfur dioxide is adjusted to 40 ~ 50mg/L, stops fermentation;

(5) aftertreatment and bottling

Select bentonite as finings, in the ratio of 0.4 ~ 0.6g/L bentonite added in the cold water of 10 times of bentonite amounts and fully dissolve, constantly stir in swelling process, after dissolving completely, stop stirring placement and spend the night; Stir again before within second day, using and can use for 15 ~ 30 minutes; Descend the wine liquid of bentonite, stand at low temperature 10 ~ 15 days, can filter after wine clarification, through freezing treatment before bottling, Sterile Filtration, sterile filling, obtained finished product.