CN104804923A - Preservative-free constant temperature grape wine brewing method - Google Patents
Preservative-free constant temperature grape wine brewing method Download PDFInfo
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- CN104804923A CN104804923A CN201510271035.3A CN201510271035A CN104804923A CN 104804923 A CN104804923 A CN 104804923A CN 201510271035 A CN201510271035 A CN 201510271035A CN 104804923 A CN104804923 A CN 104804923A
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Abstract
The invention provides a preservative-free constant temperature grape wine brewing method, comprising the following steps: after grapes are crushed, adding active yeast fermentation broth to the obtained raw grape juice, stirring uniformly and fermenting under a constant temperature environment at 27 DEG C to 29 DEG C to obtain raw grape wine; transferring the raw grape wine to the environment at 12 DEG C to 18 DEG C for aging to obtain the grape wine. According to the method, by fermenting at the constant temperature of 27 DEG C to 29 DEG, the fermentation time can be shortened greatly and the wine can be fermented successfully for seven to eight days; meanwhile, at this fermentation temperature, any preservative does not need to be added in the constant temperature fermentation and sulfur dioxide does not need to be charged for sterilization, so that the brewed grape wine is enabled to be good in mouth feel, excellent in fruity flavor and pure in wine flavor; the grape wine has no bitterness or sour, and keeps mouth sweet in aftertaste.
Description
Technical field
The present invention relates to wine making technical field, to make grape wine method in particular to a kind of preservative-free constant temperature.
Background technology
Grape wine much employings traditional technology common on the market produces at present.Traditional Wine-making technique is pass into sulfur dioxide gas sterilization in Sucus Vitis viniferae mostly, and adds sanitas in follow-up brewing process.Although it is not perishable that this method protects grape wine, also greatly have impact on quality vinous, mouthfeel.And in traditional Wine-making technique, the temperature of fermentation is generally at 10 ~ 20 DEG C, and fermenting speed is slow.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is a kind of method providing preservative-free constant temperature to make grape wine, and is fermented, greatly can shorten fermentation time by constant temperature at 27 ~ 29 DEG C, within 7 ~ 8 days, can ferment successfully.Further, do not need to add any sanitas under this leavening temperature during ferment at constant temperature, also difference passes into sulfurous gas and carries out sterilization, thus ensures that the grape wine mouthfeel brewageed is good, and fruital is given prominence to, and vinosity is pure, does not have bitter taste and tart flavour, answers back sweet.
The second object of the present invention is to provide a kind of grape wine brewageed by described brewing method, and fruital is given prominence to, and vinosity is pure, does not have bitter taste and tart flavour, answers back sweet.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
The method that preservative-free constant temperature makes grape wine, comprises the steps:
(1) even by adding live yeast fermentation broth agitation in the original grape juice obtained after Grape fragmentation, at the isoperibol bottom fermentation of 27 ~ 29 DEG C, obtain Fructus Vitis viniferae wine base;
(2) Fructus Vitis viniferae wine base is transferred in 12 ~ 18 DEG C of environment and carries out ageing, obtain grape wine.
Brewing method provided by the invention, is fermented by constant temperature at 27 ~ 29 DEG C, greatly can shorten fermentation time, within 7 ~ 8 days, can ferment successfully.Further, do not need to add any sanitas under this leavening temperature during ferment at constant temperature, also difference passes into sulfurous gas and carries out sterilization, thus ensures that the grape wine mouthfeel brewageed is good, and fruital is given prominence to, and vinosity is pure, does not have bitter taste and tart flavour, answers back sweet.
At 27 ~ 29 DEG C of temperature, the vigorous breeding of the active yeast in fermented liquid, suppresses other microbial growths, has nature sterilizing function.The method is fermented at a constant temperature, beginning in 2 ~ 3 hours just produces a large amount of ethanol and releases carbonic acid gas and heat, and in reaction, grape wine temperature can reach 34 DEG C, and because a large amount of ethanol produces, the pigment in dissolve with ethanol Pericarpium Vitis viniferae, makes wine and women-sensual pursuits start to manifest.
In the method, Fructus Vitis viniferae wine base is after ageing process, and Unstable Substance is separated out, and bad flavor material reduces, and aromatoising substance is strengthened and gives prominence to, and reaches balance between each material, and wine body becomes more harmonious, submissive.
Preferably, in step (1), the quality of described live yeast fermented liquid is 5% ~ 6% of grape quality.
Preferably, the preparation method of described live yeast fermented liquid comprises:
By Angel BY818 grape wine high activity dried yeast, be the water mixed dissolution of 10% ~ 12% with sugar degree, ferment at constant temperature 0.5 ~ 1 hour at 35 DEG C;
The concentration of described dry yeast is 50 ~ 55g/L.
After above-mentioned process, in live yeast fermented liquid, there is a large amount of high-active bacteria.When being added in the original grape juice mixture fermented, can conform fast and carry out vigorous breeding, in yeasting, form dominant bacteria at short notice, suppress other microbial growth to be bred.
Preferably, in step (1), described in add live yeast fermented liquid before also comprise:
In described original grape juice, pol adjustment is carried out in sugaring.
Preferably, in described pol adjustment, sugar used is rock sugar, and the grape wine mouthfeel led to is better, and fruital is given prominence to, and vinosity is pure.
Preferably, in step (2), after described ageing, also comprise the steps: before obtaining grape wine
At Fructus Vitis viniferae wine base after ageing is put into-10 ~-3 DEG C freezing 6 ~ 10 days.
After freezing treatment, the pigment in grape pomace and fragrance ingredient infiltrate through in wine body, and make wine body color darker, vinosity is more mellow, and fragrance is given prominence to.
Preferably, described freezing after, also comprise the steps: before obtaining grape wine
Clear stable agent is added in Fructus Vitis viniferae wine base after the freezing.
Preferably, described clear stable agent is wilkinite, by wilkinite described in the Standard entertion adding 800 ~ 1000mg in often liter of Fructus Vitis viniferae wine base.
Find in production, select wilkinite as clear stable agent, better than the clarifying effect of the clear stable agent product selecting the organic substance such as gelatin, milk, transparency is high.In addition, wilkinite, except absorbing except protein, can also remove a considerable amount of tannin in former wine, also can reduce pesticide residue.
Preferably, after adding clear stable agent, also comprise the steps: before obtaining grape wine
Fructus Vitis viniferae wine base is precipitated 3 ~ 8 hours, filtering solid matter, ensure wine body clear more.
A kind of grape wine brewageed by method provided by the present invention.
Compared with prior art, beneficial effect of the present invention is:
(1) method provided by the invention, is fermented by constant temperature at 27 ~ 29 DEG C, greatly can shorten fermentation time, within 7 ~ 8 days, can ferment successfully.Further, do not need to add any sanitas under this leavening temperature during ferment at constant temperature, also difference passes into sulfurous gas and carries out sterilization, thus ensures that the grape wine mouthfeel brewageed is good, and fruital is given prominence to, and vinosity is pure, does not have bitter taste and tart flavour, answers back sweet.At 27 ~ 29 DEG C of temperature, the vigorous breeding of the active yeast in fermented liquid, suppresses other microbial growths, has nature sterilizing function.The method is fermented at a constant temperature, beginning in 2 ~ 3 hours just produces a large amount of ethanol and releases carbonic acid gas and heat, and in reaction, grape wine temperature can reach 34 DEG C, and because a large amount of ethanol produces, the pigment in dissolve with ethanol Pericarpium Vitis viniferae, makes wine and women-sensual pursuits start to manifest.
(2) method provided by the invention, Fructus Vitis viniferae wine base is after ageing process, and Unstable Substance is separated out, and bad flavor material reduces, and aromatoising substance is strengthened and gives prominence to, and reaches balance between each material, and wine body becomes more harmonious, submissive.
(3) method provided by the invention, at the Fructus Vitis viniferae wine base after ageing is put into-10 ~-3 DEG C freezing 6 ~ 10 days.After freezing treatment, the pigment in grape pomace and fragrance ingredient infiltrate through in wine body, and make wine body color darker, vinosity is more mellow, and fragrance is given prominence to.
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
Step 11: in the month of grape maturity, grape-picking.Putting into professional thresing machine threshing by plucking the grape taken, then removing the grape base of a fruit.With the hot water of 30 DEG C, the grape berry after stalk is cleaned up, then weigh; After weighing, grape berry is put into professed machine and carry out attrition crushing, obtain original grape juice.The grape quality taken in the present embodiment is 10kg.
Step 12: it is even to add live yeast fermentation broth agitation in original grape juice mixture.The add-on (in mass) of live yeast fermented liquid accounts for 5% of the quality of grape used.The preparation of live yeast fermented liquid used specifically comprises the steps: the Angel BY818 grape wine high activity dried yeast taking 50g, with the water mixed dissolution that 1L sugar degree is 10%, ferment at constant temperature 0.5 hour at 35 DEG C, obtains live yeast fermented liquid used in the present invention.
The original grape juice mixture adding live yeast fermented liquid is put into stainless steel vessel, and the thermostatic chamber this container being put into 27 DEG C ferments 8 days.Now, Fructus Vitis viniferae wine base is prepared.
Step 13: Fructus Vitis viniferae wine base is shifted out thermostatic chamber, carries out ageing in the environment of 12 ~ 13 DEG C, and the time of ageing is 7 months.After ageing terminates, the solid matter precipitated in filtering Fructus Vitis viniferae wine base, the supernatant liquid collected is the grape wine prepared by the present invention.
Embodiment 2
Step 21: in the month of grape maturity, grape-picking.Putting into professional thresing machine threshing by plucking the grape taken, then removing the grape base of a fruit.With the hot water of 30 DEG C, the grape berry after stalk is cleaned up, then weigh; After weighing, grape berry is put into professed machine and carry out attrition crushing, obtain original grape juice.The grape quality taken in the present embodiment is 10kg.
Step 22: add rock sugar and carry out sugar adjustment in original grape juice.The quality of added rock sugar is determined according to following method: first chemical examination detects the sugar degree of of obtained original grape juice itself, then according to the alcoholic strength vinous that will prepare imagined in advance, is gone out the quality of the rock sugar that will add by formulae discovery.In general, for the grape of 1kg, the alcohol vinous that the sugar-fermenting of 17g becomes is 1 degree, computed losses is interior, it is change into 1 degree of alcohol according to 18g sugar to calculate substantially that actual production calculates, and is specially the weight of sugaring amount=(sugar degree of the number of degrees vinous × 18-grape self) × grape.
Chemical examination detects that the sugar degree of grape used in the present embodiment is 130g/kg, the grape wine of pre-prepared 10 °, then should add 500g rock sugar when going out sugar adjustment according to formulae discovery.Rock sugar used is boiled into syrup, slowly adds in original grape juice, stir.
Step 23: after pol adjustment terminates, original grape juice is heated to 27 DEG C, and temperature is maintained 27 DEG C.Add live yeast fermentation broth agitation even.The add-on (in mass) of live yeast fermented liquid accounts for 5% of the quality of grape used.The preparation of live yeast fermented liquid used specifically comprises the steps: the Angel BY818 grape wine high activity dried yeast taking 50g, with the water mixed dissolution that 1L sugar degree is 10%, ferment at constant temperature 0.5 hour at 35 DEG C, obtains live yeast fermented liquid used in the present invention.
The original grape juice adding live yeast fermented liquid is put into stainless steel vessel, and the thermostatic chamber this container being put into 27 DEG C ferments 8 days.Now, Fructus Vitis viniferae wine base is prepared.
Step 24: Fructus Vitis viniferae wine base is shifted out thermostatic chamber, carries out ageing in the environment of 12 ~ 13 DEG C, and the time of ageing is 7 months.
Step 25: after ageing terminates, the solid matter precipitated in filtering Fructus Vitis viniferae wine base, the supernatant liquid collected is the grape wine prepared by the present invention.
Embodiment 3
Step 31: with step 21.The grape quality taken in the present embodiment is 12kg.
Step 32: in this step, the method for sugar adjustment is with step 22.In the present embodiment, chemical examination detects that the intrinsic sugar degree in original grape juice is 110g/kg, the grape wine of pre-prepared 8 °, then should add 408g rock sugar when going out sugar adjustment according to formulae discovery.Rock sugar used is boiled into syrup, slowly adds in original grape juice, stir.
Step 33: after pol adjustment terminates, original grape juice is heated to 29 DEG C, and temperature is maintained 29 DEG C.Add live yeast fermentation broth agitation even.The add-on (in mass) of live yeast fermented liquid accounts for 5% of the quality of grape used.The preparation method of live yeast fermented liquid used is with step 14.
The original grape juice adding live yeast fermented liquid is put into stainless steel vessel, and the thermostatic chamber this container being put into 29 DEG C ferments 7 days.Now, Fructus Vitis viniferae wine base is prepared.
Step 34: Fructus Vitis viniferae wine base is shifted out thermostatic chamber, carries out ageing in the environment of 13 ~ 14 DEG C, and the time of ageing is 7 months.
After ageing terminates, at the former wine after ageing being placed on-5 DEG C in the present embodiment freezing 6 days, after freezing treatment, the pigment in grape pomace and fragrance ingredient infiltrated through in wine body, and make wine body color darker, vinosity is more mellow, and fragrance is given prominence to.
After freezing end, add wilkinite as clear stable agent in Fructus Vitis viniferae wine base, make the clarity of wine body better, transparency is higher, also can remove a considerable amount of tannin in former wine, also can reduce pesticide residue.Bentonitic add-on adds the Standard entertion of 800mg by often liter of grape wine.
Step 35: the solid matter precipitated in filtering Fructus Vitis viniferae wine base, the supernatant liquid collected is the grape wine prepared by the present invention.
Embodiment 4
Step 41: in the month of grape maturity, grape-picking.Putting into professional thresing machine threshing by plucking the grape taken, then removing the grape base of a fruit.Grape used is all picked as the above grape of ripening degree 9 one-tenth.The grape full grains that ripening degree 9 one-tenth is above, fructose content is high, and acidic component is few, and the content that fruit contains the beneficiating ingredients such as micromolecular compound, trace element and VITAMIN polysaccharide is also high.After fermentation, wine body is not sour not pained, answers back sweet.The quality taking grape is 15kg.
Step 42: in this step, the method for sugar adjustment is with step 22.In the present embodiment, chemical examination detects that the intrinsic sugar degree in original grape juice is 180g/kg, the grape wine of pre-prepared 12 °, then should add 540g rock sugar when going out sugar adjustment according to formulae discovery.Rock sugar used is boiled into syrup, slowly adds in original grape juice, stir.
Step 43: after pol adjustment terminates, original grape juice is heated to 28 DEG C, and temperature is maintained 28 DEG C.Add live yeast fermentation broth agitation even.The add-on (in mass) of live yeast fermented liquid accounts for 5% of the quality of grape used.The preparation method of live yeast fermented liquid used is with step 14.
The original grape juice adding live yeast fermented liquid is put into stainless steel vessel, and the thermostatic chamber this container being put into 28 DEG C ferments 7 days.Now, Fructus Vitis viniferae wine base is prepared.
Step 44: Fructus Vitis viniferae wine base is shifted out thermostatic chamber, carries out ageing in the environment of 13 ~ 14 DEG C, and the time of ageing is 6 months.
After ageing terminates, at the former wine after ageing being placed on-7 DEG C in the present embodiment freezing 10 days, after freezing treatment, the pigment in grape pomace and fragrance ingredient infiltrated through in wine body, and make wine body color darker, vinosity is more mellow, and fragrance is given prominence to.
After freezing end, add wilkinite as clear stable agent in Fructus Vitis viniferae wine base, make the clarity of wine body better, transparency is higher, also can remove a considerable amount of tannin in former wine, also can reduce pesticide residue.Bentonitic add-on adds the Standard entertion of 1300mg by often liter of grape wine.
Step 45: the solid matter precipitated in filtering Fructus Vitis viniferae wine base, the supernatant liquid collected is the grape wine prepared by the present invention.
Experimental example
Detect the grape wine obtained above, Organoleptic Inspection is undertaken by GB/T 5009.48 regulation; Microbiological indicator is pressed GB/T 4789.2, GB/T 4789.3, GB/T 4789.4, GB/T4789.5, GB/T 4789.10, GB/T 4789.25 regulation and is carried out; Organoleptic Inspection, sanitary inspection, inspecting standard is as shown in table 1-3.Inspection all meets following standard.
Table 1 Oranoleptic indicator vinous
Table 2 sanitary index
The grape wine prepared by embodiment of the present invention 1-4 respectively to pour in the wineglass of 50ml specification 50 glasss into, and 50 glasss in embodiment 1 is first group, and 50 glasss in embodiment 2 is second group, and 50 glasss in embodiment 3 is the 3rd group, and 50 glasss in embodiment 4 is the 4th group.Provide at random sample wine often organizing wine to 50 grownups, then investigation is sampled wine result.
Result tried out by table 3
| Total number of persons | Mouthfeel is good | Mouthfeel is general | Mouthfeel is poor | Positive rating | |
| First group | 50 people | 46 people | 4 people | 0 people | 92％ |
| Second group | 50 people | 48 people | 2 people | 0 people | 96％ |
| 3rd group | 50 people | 48 people | 2 people | 0 people | 96％ |
| 4th group | 50 people | 49 people | 1 people | 0 people | 98％ |
Concrete judgement criteria is as follows:
Mouthfeel is good: delicate mouthfeel, and without tart flavour, bitter taste, answer back sweet, wine body is plentiful, harmonious;
Mouthfeel is general: without tart flavour and bitter taste, but mouthfeel is fineless and smooth, and wine body is discord;
Mouthfeel is poor: drink and do not have what fragrance, smell and also do not have fragrance, and sour and astringent sense is heavier.
As can be seen from the table, in 200 people sampled wine, think that the fermented wine mouthfeel in the embodiment of the present invention is good more than 190 people, positive rating is all more than 92%.
Grape wine prepared by the grape wine prepare the embodiment of the present invention 1 ~ 4 and comparative example contrasts, and detects its leading indicator vinous.
In comparative example, leavening temperature vinous is 20 DEG C, and all the other conditions are all with embodiment 1.
The leading indicator vinous that table 4 embodiment 1-4 is prepared into
In comparative example, leavening temperature used is 20 DEG C, although fermented liquid used is identical, fermentation time increases greatly, is more than 2 times of method provided by the present invention.Alcoholic strength vinous, also lower than the embodiment of the present invention, shows that ferment effect is well below grape wine brewage-method provided by the present invention.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. the method that makes grape wine of preservative-free constant temperature, is characterized in that, comprise the steps:
(1) even by adding live yeast fermentation broth agitation in the original grape juice obtained after Grape fragmentation, at the isoperibol bottom fermentation of 27 ~ 29 DEG C, obtain Fructus Vitis viniferae wine base;
(2) Fructus Vitis viniferae wine base is transferred in 12 ~ 18 DEG C of environment and carries out ageing, obtain grape wine.
2. method according to claim 1, is characterized in that, in step (1), the quality of described live yeast fermented liquid is 5% ~ 6% of grape quality.
3. method according to claim 1, is characterized in that, in step (1), the preparation method of described live yeast fermented liquid comprises:
By Angel BY818 grape wine high activity dried yeast, be the water mixed dissolution of 10% ~ 12% with sugar degree, ferment at constant temperature 0.5 ~ 1 hour at 35 DEG C;
The concentration of described dry yeast is 50 ~ 55g/L.
4. method according to claim 1, is characterized in that, in step (1), described in add live yeast fermented liquid before also comprise:
In described original grape juice, pol adjustment is carried out in sugaring.
5. method according to claim 4, is characterized in that, in described pol adjustment, sugar used is rock sugar.
6. method according to claim 1, is characterized in that, in step (2), after described ageing, also comprises the steps: before obtaining grape wine
At Fructus Vitis viniferae wine base after ageing is put into-10 ~-3 DEG C freezing 6 ~ 10 days.
7. method according to claim 6, is characterized in that, described freezing after, also comprise the steps: before obtaining grape wine
Clear stable agent is added in Fructus Vitis viniferae wine base after the freezing.
8. method according to claim 7, is characterized in that, described clear stable agent is wilkinite, by wilkinite described in the Standard entertion adding 800 ~ 1000mg in often liter of Fructus Vitis viniferae wine base.
9. method according to claim 7, is characterized in that, after adding clear stable agent, also comprises the steps: before obtaining grape wine
Fructus Vitis viniferae wine base is precipitated 3 ~ 8 hours, filtering solid matter.
10. the grape wine that described in an any one of claim 1 ~ 9, method is brewageed.
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| CN114933943A (en) * | 2022-05-12 | 2022-08-23 | 中粮华夏长城葡萄酒有限公司 | Brewing method of longan wine in natural low-temperature environment |
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Application publication date: 20150729 |