CN104789403A - Raspberry and grape foaming wine brewing process - Google Patents
Raspberry and grape foaming wine brewing process Download PDFInfo
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Abstract
The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.
Description
Technical field
The present invention relates to fizz production technique, particularly relate to a kind of production technique of raspberry grape fizz, belong to brewing technical field.
Background technology
Raspberry (Rasp berries) is Rosaceae rubus, and fruit is polymerization berry, tender succulence, attractive color, and unique flavor is nutritious.Its fruit is rich in the nutritive substances such as natural SOD (superoxide-dismutase), tanning acid, anthocyanidin, flavones, Whitfield's ointment and multiple common amino acid, organic acid, VITAMIN, mineral substance, there is the effects such as beautifying face and moistering lotion, anti-ageing, anticancer, anti-cardiovascular disease, be therefore described as gold fruit.
The grape fruit that inherently a kind of nutritive value is very high, wherein containing carbohydrate, pectin substance, alcohols, organic acid, inorganic substance, micro-first rope and tens seed amino acids and multivitamin etc., especially polyphenols has the effect of prevention and therapy cardiovascular and cerebrovascular diseases, and trans-resveratrol has antitumous effect.The grape wine brewageed with it liking deeply by everybody.
Fizz belongs to a type in grape wine, and brewageing of traditional fizz generally adopts half sponge process, and namely first fermentation for former wine, and then adds syrup and carries out Secondary Fermentation, will add sulfurous gas unavoidably, affect HUMAN HEALTH in the brewing process of former wine.Although half sponge process Technical comparing is ripe, the fizz durable lather brewageed, gives off a strong fragrance, and wine body is full, and its production cycle is long, and cost is higher.Therefore, in order to cost-saving, many fizzs adopt the mode of manual inflation to brewage, and this mode belongs to low-end market field more, and the carbonic acid gas poured easily damages original fruital, affects wine body, and then affects the quality of fizz.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of brewing method simple, do not need Secondary Fermentation, and brewing process do not add sulfurous gas without sulphur raspberry fizz; Whole brewing period is 2 ~ 3 months, greatly reduces cost, also improves the freshness of raspberry fizz.
Technical scheme of the present invention is as follows: a kind of fresh brewing method without sulphur raspberry grape fizz, comprises the following steps:
(1) Feedstock treating: select the raspberry berry of ripe anosis insect pest, Wine Grape as raw material; The mass ratio of raspberry and grape is 1 ~ 3:1;
(2) heat lixiviate: after the raspberry of previous step and grape mixing, add the pure water of mixing berry total mass 5 ~ 10%, make compound heat lixiviate 20 ~ 30min at 60 ~ 80 DEG C; Then temperature is down to the polygalacturonase that 40 ~ 50 DEG C are added 30 ~ 50mg/L, stirring and leaching 20 ~ 30min; Again be cooled to 15 ~ 20 DEG C, leave standstill 12 ~ 24h; Finally free juice is pumped into fermentor tank, skin slag squeezes; Squeezing juice is deposited separately or is squeezed in fermentor tank to mix with free juice and obtains fruit juice, and detecting and adjusting fruit juice sugar degree is 180 ~ 200g/L, obtains and treats fermented juice;
(3) activated yeast: according to treating that the amount of fermented juice cumulative volume 0.2 ~ 0.3g/L takes red wine yeast, add the warm water of yeast quality 5 ~ 10 times amount 38 ~ 42 DEG C, stir into pasty state, leave standstill 20 ~ 30min, that from the fermentor tank of previous step, extracts 5 ~ 10%v/v treats that fermented juice mixes with yeast juice, enlarged culturing 1 ~ 2h, obtains the yeast saccharomyces cerevisiae of activation;
(4) zymamsis: be filled with sterile air in fermentor tank, dissolved oxygen amount controls at 8 ~ 10mg/L, adds the yeast saccharomyces cerevisiae of previous step activation and adds yeast auxiliary agent, fermenting at 15 ~ 20 DEG C; By detecting sugar degree and the alcoholic strength monitor fermentation process of fermented liquid: when sugar degree starts to decline, open purging valve venting; When sugar degree declines fast, when alcoholic strength is increased to 3 ~ 4%v/v, close purging valve; When fermentor tank internal pressure reach 0.15 ~ 0.35MPa, alcoholic strength reach 5 ~ 10%v/v time, by tank temperature drop to-2 DEG C, stop fermentation, make yeast flocking settling;
(5) separated yeast: maintain 3 ~ 5 days at-2 DEG C after, centrifugation goes out yeast and obtains former wine;
(6) ageing: former wine ageing 1 ~ 2 month at-2 DEG C, by sense organ taste and physical and chemical inspection, qualified rear filtration is filling;
(7) filter: adopt three-stage filtration, first step diatomite filtration, second stage plate-type filtering, the Sterile Filtration of third stage ceramic membrane;
(8) filling: to adopt pressure bottle to carry out filling.
The above-mentioned fresh brewing method without sulphur raspberry fizz of the present invention, whole production process does not add sulfurous gas and other sanitass, and the wine of raspberry product of acquisition has special mixing fruital and aroma, tasty and refreshing, is that a kind of fresh type is without sulphur low alcohol raspberry fizz.
On the basis of technique scheme, the present invention can also do following improvement.
Further, step 1) in, described raspberry raw material is the red certain kind of berries and/or blackberry, blueberry; The kind of Wine Grape is selected from red wine kind.
Further, the kind of described Wine Grape is selected from Cabernet Sauvignon, Cabernet Gernischt, or U.S. happy.
Because raspberry and grape are not gathered a season, freezen protective immediately after therefore being gathered by raspberry, after gathering, destemming is broken rapidly for grape.Two kinds of raw materials or use a kind of fresh berry, or all use freezing berry, all can produce throughout the year.
Further, step 2) in adopt sucrose adjustment fruit juice sugar degree to be 180 ~ 200g/L.
Further, step 4) described in the addition of yeast auxiliary agent be 5 ~ 10mg/L.
Yeast saccharomyces cerevisiae of the present invention is wine yeast, can be obtained by commercial mode.Polygalacturonase of the present invention also can be obtained by commercial mode.
Yeast auxiliary agent of the present invention, also known as yeast food, yeast nutritire salt, fermentation accelerant, Nutrious fermented salt, fermentation assistant etc.It can provide nutritive substance for the physiological metabolism of yeast, comprises nitrogenous source, VITAMIN, mineral substance etc.Yeast auxiliary agent of the present invention can be obtained by commercial mode.
Further, step 5) described separated yeast is: maintain 5 ~ 7 days at-2 DEG C after, at the bottom of tank, release yeast suspension, until observe clarification wine liquid, valve-off; By centrifugal for the yeast suspension collected, clarification wine liquid returns this fermentor tank; Be separated 2 ~ 3 times according to same method, obtain former wine.
Second aspect present invention discloses a kind of without sulphur raspberry grape fizz, adopts aforesaid method to prepare.
Third aspect present invention discloses the application of aforementioned brewing method in brewageing without sulphur raspberry grape fizz.
Beneficial effect of the present invention is as follows:
1) brewing period is 2-3 month, reduces cost, also improves the freshness of raspberry grape fizz.
2) in whole brewing process, sulfurous gas is not added, be conducive to HUMAN HEALTH, adopt the mode of heating lixiviate to carry out passivation to the enzyme in raspberry grape juice, the macromolecular substance such as pectin, protein is degraded, the nutritive substance strippings such as polyphenol, improve the stability of finished wine.
3) high for raspberry berry raw material acid content, the low feature of sugar degree, a certain proportion of allotment is carried out by raspberry and grape, through heating lixiviate, low temperature fermentation, airtight boosting, the carbonic acid gas utilizing self to produce reaches the feature of foaming, belong to low pure and sweet type fizz, its wine degree 5%-7% (V/V), sugar degree 50-100g/L, pressure carbon dioxide is 0.15 ~ 0.35MPa, bright red, Ruby red, red-purple, red-brown etc., there is special fruital and aroma, give off a strong fragrance, harmonious, flavour is pure, tasty and refreshing, wine body is full, aftertaste is long, typicalness is strong.Sour and sweet palatability, is applicable to men and women, old and young.
Embodiment
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1 utilizes fresh raspberry raw material production raspberry grape fizz
1) Feedstock treating: choose ripe good 7.5 tons, fresh blackberry, blueberry berry, 2.5 tons, the freezing berry of snake resource, according to raspberry: the ratio mixing of grape=3:1.
2) heat lixiviate: crushed by raspberry berry with crusher, pump into together with grape in pot for solvent extraction, add the pure water of 1 ton 80 ~ 85 DEG C, stir, and maintain 60 ~ 65 DEG C of heating lixiviate 30min; Be cooled to 50 DEG C, take 330g polygalacturonase (purchased from French Laffort company) according to the ratio of 30mg/L and add in pot for solvent extraction, stir, after maintaining 20min; Continue to be cooled to 15 ~ 18 DEG C, leave standstill 24h.Pumped into by free juice in fermentor tank, skin slag Atmosphere Presser squeezes, and squeezing juice is squeezed in fermentor tank together, and fruit juice cumulative volume is 8m
3.Measure fruit juice sugar degree, adjusting its sugar degree with sucrose is 200g/L.
3) activated yeast: the red wine yeast 1600g taking the production of French Laffort company according to the ratio of 0.2g/L, the warm water adding 42 DEG C of yeast amount 5 times amount stirs into pasty state, leave standstill 20min, then the fruit juice extracting 5% from fermentor tank out pumps in distiller's yeast tank, add yeast to stick with paste, stir, carry out enlarged culturing 1h.
4) zymamsis: the yeast culture liquid pump activated is entered in fermentor tank, and take yeast auxiliary agent 80g (purchased from French Laffort company, model is Superstart) according to the ratio of 10mg/L; Aeration-agitation, makes it even, dissolved oxygen amount is controlled at 8 ~ 10mg/L.At 18-20 DEG C, carry out zymamsis detect yeast count, sugar degree, an alcoholic strength in every 4 hours; When sugar degree starts to decline, open purging valve, peculiar smell and unnecessary carbon dioxide and oxygen are discharged; When alcoholic strength rises to 3.5% (V/V), close purging valve, control tank pressure by pressure controller, make pressure at maintenance 0.35MPa; Be cooled to-2 DEG C rapidly when alcoholic strength reaches 10% (V/V), make yeast agglomerate and sink.
5) separated yeast: maintain 5 days at-2 DEG C after, separated yeast suspension at the bottom of tank, until wine liquor ratio is comparatively clarified; Adopt whizzer by centrifugal for the yeast suspension be separated at low temperatures, clear liquor is squeezed in tank mixing.In the same way, within every 2 days, be separated once, be divided into from 3 times, stop fermentation.
6) ageing: continue clarification at-2 DEG C, fragrance is formed, ageing 1 month.By sense organ taste and physical and chemical inspection, its wine degree 6.5% (V/V), sugar degree 72g/L, pressure carbon dioxide 0.32MPa, color is red, gives off a strong fragrance, graceful, and flavour is pure, and wine body is full, tasty and refreshing, sour and sweet palatability
7) filter filling: adopt three-stage filtration, first step diatomite filtration, second stage plate-type filtering, the Sterile Filtration of third stage ceramic membrane.
8) filling: adopt pressure bottle, available cork closure, also can seal with Metal Crown Lid, reduce CO as far as possible
2loss and the air content reduced in inclosure container.
Embodiment 2 utilizes frozen starting material to produce raspberry grape fizz
1) Feedstock treating: choose 5 tons, freezing raspberry berry, 5 tons, freezing cabernet sauvignon grape berry.
2) heat lixiviate: be added to fast in pot for solvent extraction together by these two kinds of berries, add pure water 0.5 ton, heating, is rapidly heated, and makes temperature maintain 80 DEG C of heating lixiviate 20min; Be cooled to 40 DEG C, take the polygalacturonase (purchased from French Laffort company) of 525g according to the ratio of 50mg/L, join in pot for solvent extraction, stir, maintain 30min, continue to be cooled to 20 DEG C, leave standstill 12h.Pumped into by free juice in fermentor tank, skin slag Atmosphere Presser squeezes, and squeezes in fermentor tank together, fruit juice cumulative volume 7.5m
3, measure fruit juice sugar degree, adjusting its sugar degree with sucrose is 180g/L.
3) activated yeast: the red wine yeast 2250g taking the production of French Laffort company according to the ratio of 0.3g/L, the warm water adding 38 DEG C of yeast amount 10 times amount stirs into pasty state and leaves standstill 30min, then the fruit juice extracting 10% from fermentor tank out pumps in distiller's yeast tank, add yeast to stick with paste, stir, carry out enlarged culturing 2h.
4) zymamsis: the above-mentioned yeast culture liquid activated is added in fermentor tank, and take yeast auxiliary agent 38g (purchased from French Laffort company, model is Superstart) according to the ratio of 5mg/L, add fermentor tank, stir.At 15-18 DEG C, carry out zymamsis, adopt micro-oxygen device, dissolved oxygen amount controls at 8 ~ 10mg/L.Within every 4 hours, detect yeast count, sugar degree, an alcoholic strength; When fermentation just starts, when sugar degree starts to decline, open purging valve, peculiar smell and unnecessary carbon dioxide and oxygen are discharged, when alcoholic strength rises to 3% (V/V), closes purging valve, control tank pressure by pressure controller, make pressure at maintenance 0.15MPa.Be cooled to-2 DEG C rapidly as alcoholic strength 5% (V/V), make yeast agglomerate and sink.
5) separated yeast: maintain 3 days at-2 DEG C after, separated yeast at the bottom of tank; Adopt whizzer by centrifugal for the yeast juice be separated at low temperatures, clear liquor is squeezed in tank.In the same way, within every 2 days, be separated once, be divided into from 3 times, stop fermentation.
6) ageing: continue clarification at-2 DEG C, fragrance is formed, ageing 2 months.By sense organ taste and physical and chemical inspection, its wine degree 5.5% (V/V), sugar degree 65g/L, pressure carbon dioxide 0.28MPa, color is red, gives off a strong fragrance, graceful, and flavour is pure, and wine body is full, tasty and refreshing, sour and sweet palatability
7) filter filling: adopt three-stage filtration, first step diatomite filtration, second stage plate-type filtering, the Sterile Filtration of third stage ceramic membrane.
8) filling: adopt pressure bottle, available cork closure, also can seal with Metal Crown Lid, reduce CO as far as possible
2loss and the air content reduced in inclosure container.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a fresh brewing method without sulphur raspberry grape fizz, is characterized in that, comprise the following steps:
1) Feedstock treating: select the raspberry berry of ripe anosis insect pest, Wine Grape as raw material; The mass ratio of raspberry and grape is 1 ~ 3:1;
2) heat lixiviate: after the raspberry of previous step and grape mixing, add the pure water of mixing berry total mass 5 ~ 10%, make compound heat lixiviate 20 ~ 30min at 60 ~ 80 DEG C; Then temperature is down to the polygalacturonase that 40 ~ 50 DEG C are added 30 ~ 50mg/L, stirring and leaching 20 ~ 30min; Again be cooled to 15 ~ 20 DEG C, leave standstill 12 ~ 24h; Finally free juice is pumped into fermentor tank, skin slag squeezes; Squeezing juice is deposited separately or is squeezed in fermentor tank to mix with free juice and obtains fruit juice, and detecting and adjusting fruit juice sugar degree is 180 ~ 200g/L, obtains and treats fermented juice;
3) activated yeast: according to treating that the amount of fermented juice cumulative volume 0.2 ~ 0.3g/L takes red wine yeast, add the warm water of yeast quality 5 ~ 10 times amount 38 ~ 42 DEG C, stir into pasty state, leave standstill 20 ~ 30min, that from the fermentor tank of previous step, extracts 5 ~ 10%v/v treats that fermented juice mixes with yeast juice, enlarged culturing 1 ~ 2h, obtains the yeast saccharomyces cerevisiae of activation;
4) zymamsis: be filled with sterile air in fermentor tank, dissolved oxygen amount controls at 8 ~ 10mg/L, adds the yeast saccharomyces cerevisiae of previous step activation and adds yeast auxiliary agent, fermenting at 15 ~ 20 DEG C; By detecting sugar degree and the alcoholic strength monitor fermentation process of fermented liquid: when sugar degree starts to decline, open purging valve venting; When sugar degree declines fast, when alcoholic strength is increased to 3 ~ 4%v/v, close purging valve; When fermentor tank internal pressure reach 0.15 ~ 0.35MPa, alcoholic strength reach 5 ~ 10%v/v time, by tank temperature drop to-2 DEG C, stop fermentation, make yeast flocking settling;
5) separated yeast: maintain 3 ~ 5 days at-2 DEG C after, centrifugation goes out yeast and obtains former wine;
6) ageing: former wine ageing 1 ~ 2 month at-2 DEG C, by sense organ taste and physical and chemical inspection, qualified rear filtration is filling;
7) filter: adopt three-stage filtration, first step diatomite filtration, second stage plate-type filtering, the Sterile Filtration of third stage ceramic membrane;
8) filling: to adopt pressure bottle to carry out filling.
2. brewing method according to claim 1, is characterized in that, step 1) in, described raspberry is the red certain kind of berries and/or blackberry, blueberry; The kind of Wine Grape is selected from red wine kind.
3. brewing method according to claim 2, is characterized in that, the kind of described Wine Grape is selected from Cabernet Sauvignon, Cabernet Gernischt, or U.S. happy.
4. brewing method according to claim 1, is characterized in that, step 2) in adopt sucrose adjustment fruit juice sugar degree to be 180 ~ 200g/L.
5. brewing method according to claim 1, is characterized in that, step 4) described in the addition of yeast auxiliary agent be 5 ~ 10mg/L.
6., without a sulphur raspberry grape fizz, adopt brewing method described in the arbitrary claim of claim 1-5 to prepare.
7. the application of brewing method described in the arbitrary claim of claim 1-5 in brewageing without sulphur raspberry grape fizz.
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