CN104694313A - Beibinghong grape wine and preparation method thereof - Google Patents
Beibinghong grape wine and preparation method thereof Download PDFInfo
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- CN104694313A CN104694313A CN201310667407.5A CN201310667407A CN104694313A CN 104694313 A CN104694313 A CN 104694313A CN 201310667407 A CN201310667407 A CN 201310667407A CN 104694313 A CN104694313 A CN 104694313A
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Abstract
The invention relates to grape wine, particularly Beibinghong grape wine and a preparation method thereof. Based on 1 ton of Beibinghong grapes in a weight or volume ratio, the additive amounts are as follows: 300-400g of active dry yeasts, 20-40g of imported pectinase, 0.8-1L of sulphurous acid, 50-80g of gelatin, 600-700g of bentonite and 0.5-1L of sulfur dioxide. The grape wine provided by the invention is sweet in taste and is prepared by low-temperature fermentation of fruits of wild vitis amurensis inoculated seedlings, wherein the fruits are picked in mid-December in winter. At the time, moisture and nutrition in the fruits are naturally sublimated, the concentrated juice yield is just 20%, and about 200 jin of wine is just generated per mu (a unit of area). The wine yield by common grape per mu is 16 times that of icewine, so that the grape wine provided by the invention is indeed soft gold of grape wine.
Description
Technical field
The present invention relates to grape wine, be specially a kind of northern ice red wine and preparation method thereof.
Background technology:
" ice-wine " is the new noble in grape wine, and it is by extending grape collection period, utilizes frost to carry out nature to grape and concentrates, when temperature is lower than about-8 DEG C, make grape keep certain hour on branch, freeze concentrated, then pluck, squeeze.Ice wine is called with the grape wine that this Sucus Vitis viniferae is brewageed.Ice Sucus Vitis viniferae pol can reach more than 370g/L.Becoming rarity in wine owing to having strong fragrant and sweet, mellow local flavor, be described as " liquid golden ", is the superfine product in universally acknowledged grape wine.Ice wine is produced two large difficulties: one is that the strict restriction being subject to natural condition produced by ice-wine; Two is the selection of grape variety, the technology controlling and process etc. of ice grape squeezing fermenting process.
Wide pasture this Tian Cheng winery difficult to understand is located in side, the Yalu River, Dandong City of Liaoning Province, has volcanic eruption volcano rock stratum soil, and slowly, day and night temperature is larger in cooling in winter.Be similar to the weather condition that the peninsula, province Niagara is omited in internationally famous ice wine place of production Canada Anda.In order to Appropriate application local resource, wide pasture this Tian Cheng winery difficult to understand is from 2011 in head town, great river, Manchu Autonomous County of Kuandian, and Hong Shi town, planting northern ice red grape 1000 mu in peaceful whistle town, within 2012, starts to have carried out the research that ice wine is produced.
Summary of the invention
For solving the problem, technical solution of the present invention is as follows
North ice red wine, in 1T north ice red grape weight or meausurement ratio, addition is: active dry yeast 300-400g, import polygalacturonase 20-40g, sulfurous acid 0.8L-1L, gelatin 50-80g, bentonite 600-700g, sulfurous gas 0.5-1L.
Ice grape directly squeezes after sorting, squeezing adds sulfurous acid constantly, temperature control tank is entered after squeezing, heat to 8-12, add polygalacturonase and carry out clarifying treatment, after mixing, leave standstill clarification 22-28 hour, after active dry yeast activation, be inoculated in ice Sucus Vitis viniferae, ice Sucus Vitis viniferae during the fermentation, carry out temperature controlled fermentation, temperature controls at 10-13 DEG C, the highlyest be no more than 15 DEG C, during ice Sucus Vitis viniferae fermented wine degree 9 DEG C-14 DEG C, add sulfurous gas, reduce ice Fructus Vitis viniferae wine base temperature and stop fermentation to 0-5 DEG C, after ice Fructus Vitis viniferae wine base stops fermentation, leave standstill 30 days, be separated except wine pin, filter, temperature controls 0 DEG C-5 DEG C storages, after clarifying treatment, add gelatin, bentonite, frozen cooling makes ice wine limpid transparent, have good stability, filter and carry out filling after micro-pore-film filtration.
Pressing temperature is lower than-8 DEG C, and the ice Sucus Vitis viniferae temperature after squeezing is placed below-8 DEG C.
Because fermenting process produces heat, need carry out circulation temperature lowering with refrigerant, after leavening temperature is low, yeast phase reaches 40-100 days.
The present invention has the following advantages:
Grape wine taste and sweet mouthfeel of the present invention is wild grape grafting seedling, and fruit is plucked in the winter time mid-December, and low temperature fermentation forms, and the water nutrition now in fruit distils naturally, concentrated crushing juice rate is only 20%, and every mu is only produced wine about 200 jin.And the every per mu yield capacity for liquor of common glucose is 16 times of ice wine, be really positive vinous soft gold
Embodiment
One, material and facility
1.1 ice grape materials: the northern ice red grape that is produced from this base.
1.2 subsidiary material: French import active dry yeast (low temperature resistant and high sugar yeast, consumption 300g/T-400g/T), French import polygalacturonase (consumption 30g/T), sulfurous acid (consumption 0.8L-1L), gelatin (determining consumption according to small test colorimetric cylinder), bentonite (consumption 70g/T-700g/T) etc., above subsidiary material are provided by " Yantai have trade relations with International Trading Company Ltd " and " the supplies section ".
1.3 instruments: a complete set of production testing equipment of grape wine, the upper bottle line (containing unit head) of three rows, rush filling the beating of bottle and fill in triplet machine GDP-16-16-1, lift onlift-off type quality inspection lamp, automatically Capsule heat shrink wrapping machine RS-III, transfer limes JSP-82.6, worktable, speed governing unit head UD-75 supply by producing producer " Qingzhou City Pengcheng Packing Machinery Co., Ltd. ".
1.4 detect foundation: GB/T15038-94 " grape wine, fruit wine General Experimental Procedures ".
1.5 equipment: ice grape, basket type squeezing machine (diameter 800mm), sheet frame cardboard fine filting machine (model 400*400), microporous membrane filters are supplied by producer " leading light industry and machinery company limited of Xinxiang City ".5m3 hold-up vessel, 10m3 fermentation hold-up vessel, 3m3 blend tank (band side is stirred), 3m3 blend tank, 1m3 high level tank are provided by producer " Zhangjiakou oersted stainless steel Engineering Co., Ltd ".
Two, technique and main key points for operation
Grape → extension (mid-November to 12 month at the beginning of) gathers → and collection period determines that (ambient air temperature is lower than-8 DEG C) → sorting plucks (less than-8 DEG C, pluck when best-10 DEG C) → sorting (through sorting table artificial separation) → squeezing (adds sulfurous gas (0.8L), less than-8 DEG C squeezings) temperature control tank → rise again 10 DEG C → polygalacturonase (add-on 30g for → ice Sucus Vitis viniferae (pol 370g/) → enter, 10 times of water, water temperature is at 10 DEG C-40 DEG C) process → leave standstill separation in 24 hours → (after dry yeast activation) inoculation yeast (350g) → fermentation (temperature control controls at 12 DEG C-15 DEG C) → detection (detection physical and chemical index) → stopping fermentation (controlling 12 degree of-15 degree 7-8 week) suppression yeast) → be separated (being separated wine mud by solid-liquid separation) → clarification filtration → disposal of stability (lower gelatin (consumption 70g/T), lower bentonite (consumption 700g/T), (temperature controls in temperature-1 DEG C ~ 2 DEG C freezing treatment, temperature value controls (9 degree-1)/2-half degree or 1 degree, time controling is at 10-15 days, according to clarity) → plate and frame filtration (essence filter) → micro-pore-film filtration → detection sugar wine volatile acid etc. → ice-wine → detection physical and chemical index → filling.
Embodiment one
3.1 amblent air temperature investigation, by inquiry, local weather condition are as follows in the determination of collection period:
Average temperature of the whole year 9 DEG C, the highest monthly mean temperature 24 DEG C (July), minimum monthly mean temperature-18 DEG C (December), grape is every monthly mean temperature after normally gathering;
The time that ice grape is plucked is defined as December.
The selection of 3.2 grape varieties
The existing grape variety in this base, northern ice red grape, two red, Vidal Blanc etc.Determine with reference to Canadian ice-wine Fruit variety with to the native breed simultaneous test of 3 years, the red raw material for producing ice red wine of northern ice.
Sorting plucked by 3.3 ice grapes
When ice grape is plucked, envrionment temperature must pluck latter-8 DEG C lower than ice grape, and be generally-8 DEG C-12 DEG C, Special Circumstances ,-13 DEG C of harvestings, are typically chosen in morning, and the sun out or after temperature rise is no longer plucked.Ice grape is timely in sorting table artificial separation after plucking, and chooses decayed fruit, mould fruit, sick fruit, mud fruit and larger carpopodium.This operation temperature must operate below-8 DEG C.
3.4 ice grape squeezings
Ice grape general employing after sorting is directly squeezed, and pressing temperature lower than-8 DEG C, because ice grape freezes reality, must generally adopt expeller squeezing.In expressing process, the ice Sucus Vitis viniferae concentrated is flowed out, and ice cube is still retained in grape, is separated removing with grape skin and flesh.Sulfurous acid (addition is 0.9L) to be added when squeezing simultaneously.
3.5 ice Sucus Vitis viniferaes
Ice grape crushing juice rate through squeezing is 1/8 of normal production grape crushing juice rate vinous, and the pol of ice Sucus Vitis viniferae, at 390g/L, is generally about 380g/L-410g/L.
Rising again of 3.6 ice Sucus Vitis viniferaes
Ice Sucus Vitis viniferae temperature after squeezing is placed below-8 DEG C, after entering temperature control tank, heats to about 10 DEG C.
3.7 polygalacturonase clarifying treatment
Ice Sucus Vitis viniferae is through rising again about 10 DEG C, and need evenly to add polygalacturonase and carry out clarifying treatment, polygalacturonase addition is 25g/T, after cycle balance, leaves standstill clarification 25 hours.
The fermentation of 3.8 ice-wine
Adopt extraordinary active dry yeast (low temperature resistant, resistance to high sugar) to spread cultivation, after activation, be inoculated into and rise again in the ice Sucus Vitis viniferae of about 10 DEG C, during the fermentation, carry out temperature controlled fermentation, temperature controls at 10-13 DEG C ice Sucus Vitis viniferae, is the highlyest no more than 15 DEG C.Because fermenting process produces heat, need carry out circulation temperature lowering with refrigerant, at the bottom of leavening temperature, yeast phase was at about 40-100 days.
3.9 stopping fermentation
After testing, ice Sucus Vitis viniferae ferments after certain wine degree, and (specific requirement is 9 DEG C-14 DEG C, need take to add sulfurous gas, reduce ice Fructus Vitis viniferae wine base temperature and stop fermenting to the measure such as 0-5 DEG C.
3.10 clarifying treatment
After testing, after ice Fructus Vitis viniferae wine base stops fermentation, leave standstill certain hour (specific requirement is 30 days), be separated except wine pin, because ice Fructus Vitis viniferae wine base pol is high, viscosity large, plate and frame cardboard filter (clarification plate) must be adopted to filter, enter temperature control tank (temperature controls at 0 DEG C-5 DEG C) storage.
3.11 disposal of stability
Ice-wine is after clarifying treatment, lower glue need be carried out, (fixed amount here decides according to small test colorimetric cylinder Specific amounts lower bentonite according to test, colorimetric cylinder clarity is preferably as final selection) and frozen cooling (cooling to 9 DEG C-1/2) process, make ice wine limpid transparent, have good stability.
3.12 filter
Ice wine after Physico-chemical tests (concrete detection sugar wine acid sugar-free extract volatile acid) is qualified filters through plate and frame fine filter paper board and carries out microorganism detection again after micro-pore-film filtration, can carry out filling after qualified.
3.13 ice wine are filling
In order to avoid the loss of ice wine flavour, the filling employing cold filling of ice-wine.To pipeline, equipment hot water and sodium carbonate solution washing and sterilizing (it is pipeline 85 DEG C of hot water injections ten minutes that sterilizing regulates) before filling, pot-type equipment must be in sterile state, wash bottle water is all through non-velum filteration, carries out closed sterilising treatment before filling with sulfurous gas solution to empty bottle.
Beneficial effect
The present invention utilizes environmental weather conditions and excellent ice grape variety to be the prerequisites of producing ice wine; Having advanced installations and facilities and test set, control above-described key point well, is the necessary requirement brewageing ice wine.But finally also in conjunction with geographical environmental condition residing for enterprise and grape variety feature, just to can brewage the ice-wine with this local characteristic.
Claims (4)
1. northern ice red wine, it is characterized in that: in 1T north ice red grape weight or meausurement ratio, addition is: active dry yeast 300-400g, import polygalacturonase 20-40g, sulfurous acid 0.8L-1L, gelatin 50-80g, bentonite 600-700g, sulfurous gas 0.5-1L.
2. the preparation method by northern ice red wine described in claim 1, it is characterized in that: ice grape directly squeezes after sorting, squeezing adds sulfurous acid constantly, temperature control tank is entered after squeezing, heat to 8-12, add polygalacturonase and carry out clarifying treatment, after mixing, leave standstill clarification 22-28 hour, after active dry yeast activation, be inoculated in ice Sucus Vitis viniferae, ice Sucus Vitis viniferae during the fermentation, carry out temperature controlled fermentation, temperature controls at 10-13 DEG C, the highlyest be no more than 15 DEG C, during ice Sucus Vitis viniferae fermented wine degree 9 DEG C-14 DEG C, add sulfurous gas, reduce ice Fructus Vitis viniferae wine base temperature and stop fermentation to 0-5 DEG C, after ice Fructus Vitis viniferae wine base stops fermentation, leave standstill 30 days, be separated except wine pin, filter, temperature controls 0 DEG C-5 DEG C storages, after clarifying treatment, add gelatin, bentonite, frozen cooling makes ice wine limpid transparent, have good stability, filter and carry out filling after micro-pore-film filtration.
3., by the preparation method of northern ice red wine described in claim 2, it is characterized in that: pressing temperature is lower than-8 DEG C, and the ice Sucus Vitis viniferae temperature after squeezing is placed below-8 DEG C.
4. by the preparation method of northern ice red wine described in claim 2, it is characterized in that: because fermenting process produces heat, need carry out circulation temperature lowering with refrigerant, after leavening temperature is low, yeast phase reaches 40-100 days.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105623942A (en) * | 2016-04-06 | 2016-06-01 | 中国农业科学院特产研究所 | Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof |
| CN105907506A (en) * | 2016-06-28 | 2016-08-31 | 西北农林科技大学 | Production method of Beibinghong grape and Hutai grape compound sparkling wine |
| CN106635592A (en) * | 2015-10-28 | 2017-05-10 | 史庆华 | Purple onion-vitis amurensis rupr wine and brewing method thereof |
| CN107937198A (en) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | Suitable for the brewing method of the ice-wine of hyperglycemia population |
| CN107937197A (en) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | A kind of brewage process of slightly sour ice-wine |
| CN108441369A (en) * | 2017-02-16 | 2018-08-24 | 新疆唐庭霞露酒庄有限公司 | A kind of preparation method of ice-wine |
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
| CN109722358A (en) * | 2019-03-04 | 2019-05-07 | 大连民族大学 | A kind of method of preparation and the use oak barrel preservation of ice wine |
| CN115161137A (en) * | 2022-08-11 | 2022-10-11 | 于小丽 | Brewing process of Beibinghong wine |
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| CN1775939A (en) * | 2005-11-21 | 2006-05-24 | 马玉祥 | Frozen wine and its preparing method |
| CN101812389A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
| CN102533487A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Production method for muscat non-natural frozen wine |
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Patent Citations (3)
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| CN1775939A (en) * | 2005-11-21 | 2006-05-24 | 马玉祥 | Frozen wine and its preparing method |
| CN101812389A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
| CN102533487A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Production method for muscat non-natural frozen wine |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635592A (en) * | 2015-10-28 | 2017-05-10 | 史庆华 | Purple onion-vitis amurensis rupr wine and brewing method thereof |
| CN105623942A (en) * | 2016-04-06 | 2016-06-01 | 中国农业科学院特产研究所 | Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof |
| CN105907506A (en) * | 2016-06-28 | 2016-08-31 | 西北农林科技大学 | Production method of Beibinghong grape and Hutai grape compound sparkling wine |
| CN105907506B (en) * | 2016-06-28 | 2019-10-18 | 西北农林科技大学 | A kind of red production method with the compound fizz of family too grape of north ice |
| CN108441369A (en) * | 2017-02-16 | 2018-08-24 | 新疆唐庭霞露酒庄有限公司 | A kind of preparation method of ice-wine |
| CN107937198A (en) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | Suitable for the brewing method of the ice-wine of hyperglycemia population |
| CN107937197A (en) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | A kind of brewage process of slightly sour ice-wine |
| CN107937197B (en) * | 2018-01-08 | 2021-03-30 | 吉林华兰德酒庄有限公司 | Brewing process of slightly sour ice wine |
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
| CN109722358A (en) * | 2019-03-04 | 2019-05-07 | 大连民族大学 | A kind of method of preparation and the use oak barrel preservation of ice wine |
| CN115161137A (en) * | 2022-08-11 | 2022-10-11 | 于小丽 | Brewing process of Beibinghong wine |
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Application publication date: 20150610 |