CN104911052A - Low-temperature fermentation ice wine brewing process - Google Patents
Low-temperature fermentation ice wine brewing process Download PDFInfo
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- CN104911052A CN104911052A CN201510410108.2A CN201510410108A CN104911052A CN 104911052 A CN104911052 A CN 104911052A CN 201510410108 A CN201510410108 A CN 201510410108A CN 104911052 A CN104911052 A CN 104911052A
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Abstract
The invention relates to the field of brewing, in particular to a low-temperature fermentation ice wine brewing process. The low-temperature fermentation ice wine brewing process comprises the processes of squeezing ice grape juice, fermenting the grape juice, stopping fermentation, carrying out subsequent treatment, storing and the like, and is characterized in that when the grape juice fermenting process is started, the temperature of the grape juice is increased to 18 DEG C and is kept for 1-2 hours; after the fermentation is carried out, the temperature is decreased to 13-15 DEG C; the temperature is controlled to 13-15 DEG C to carry out low-temperature fermentation. According to the low-temperature fermentation ice wine brewing process, the low-temperature fermentation in an ice wine production process is realized, and the aroma and nutritional ingredients in grapes can be kept at maximum, so that the quality of the wine is high.
Description
Technical field
The present invention relates to wine brewing field, especially the ice wine brewing process of low temperature fermentation.
Background technology
Ice wine (Icewine) is a kind of sweet wine.A kind of when temperature is lower, utilize the grape wine of brewing grape naturally freezing on grapevine.According to the definition of " ice-wine " national standard (GB/T 25504-2010), ice-wine (Icewine) refers to: postponed by grape and gathering, when temperature under natural condition keeps certain hour lower than making grape when-7 DEG C on branch, freeze, gather, squeeze under icing condition, the grape wine (not allowing outer sugaring source in process of production) of fermentation brew.It is 20-25 DEG C that existing grape wine comprises leavening temperature in ice wine brewing process, its local flavor is affected for ice fermented glutinous rice system, if leavening temperature in ice wine brewing process can be reduced, then can improve and at utmost retain the fragrant atmosphere that contains of grape self and nutritive ingredient, but the difficulty of fermentation is large, risk is high.
Summary of the invention
It is high that the present invention will solve existing ice wine fermentation temperature, affects the problem of local flavor, realize low temperature fermentation in ice wine brewing process.
The invention discloses a kind of ice wine brewing process of low temperature fermentation, comprise the squeezing of ice Sucus Vitis viniferae, Sucus Vitis viniferae fermentation, stop the processes such as fermentation, subsequent disposal and storage, when it is characterized in that the process that Sucus Vitis viniferae ferments starts, Sucus Vitis viniferae temperature is risen to 18 DEG C, maintain 1-2 hour, cool the temperature to 13-15 DEG C after fermentation starts, temperature control carries out low temperature fermentation at 13-15 DEG C.
Concrete brewing process is as follows:
Gathering of step 1, ice grape
Delay grape collection period to mid or late December, reject the sick fruit of grape, decayed fruit and Chinese olive in field before gathering, simultaneously according to the classification that fruit grading standard carries out substantially, after temperature also continues six hours lower than-7 DEG C, do not freeze reality completely when grape particle becomes partly to freeze state, select manually to pluck in-8 low temperature periods of 2:00 AM; The ice grape of gathering squeezed in 2 hours;
Step 2, ice grape cluster select
Ice grape according to grape grade requirement carry out string choosing, be about to time fruit and excellent fruit separate, excellent fruit is continued to employ;
The threshing of step 3, ice grape and destemming
Reject sick fruit, decayed fruit; Then qualified fruit grain is split away off from fruit ear, the carpopodium on fruit grain is removed clean;
Step 4, ice grape squeeze
Successively at 10Mpa, 15Mpa, 25Mpa 3 pressure stages pressurize 20min respectively during squeezing, between hold period, high density ice Sucus Vitis viniferae slowly flows out, and every grape all wants broken; Seed can not crush; In fragmentation, grape and juice must not with the metallic contact such as iron, copper; Operation expressing process temperature keeps less than 0 DEG C; Squeezing is often criticized raw material and is only squeezed one time; In the ice Sucus Vitis viniferae of squeezing out, add the SO2 inhibited oxidation of 40-60mg/L, and it is even to be mixed, and is pumped into the fermenting container being full of nitrogen by pulp pump; The ice Sucus Vitis viniferae sugar degree squeezed out at 320-380g/L, acid content 8.0-12.0g/L; Crushing juice rate controls in 15%-25%;
Step 5, juice clarification and purification
After step 4, the ice Sucus Vitis viniferae obtained enter storage tank, carry out turning tank after leaving standstill clarification 5d, remove tank bottoms, obtain Sucus Vitis viniferae clear liquid;
Step 6, temperature controlled fermentation
Sucus Vitis viniferae clear liquid step 5 obtained ferments, and when the process of fermentation starts, Sucus Vitis viniferae clear liquid temperature is risen to 18 DEG C, maintains 1-2 hour, 13-15 DEG C is cooled the temperature to after fermentation starts, temperature control carries out low temperature fermentation at 13-15 DEG C, fermentation time 80-120 days, carries out the record that ferments every day;
Step 7, termination fermentation
When pol in fermentor tank is close to time at 125g/L, wine temperature is dropped to 0-3 DEG C, adds the SO of 60mg/L
2stop fermentation, mixing leaves standstill 5d at this temperature;
Step 8, subsequent disposal
Fermented wine, after 3-18 month ageing, adjusts free SO
2to 40mg-50mg/L, then through freezing, filtration sterilization, sterile filling, obtained finished product ice wine.
The ice wine brewing process of low temperature fermentation of the present invention is compared with existing ice wine producing process, and adopt low temperature fermentation, the leavening temperature of grape wine (comprising ice wine) is 20-25 degree, and advantage is that the time is short, and within general 7-15 days, can complete, risk is little, and cost is low; Low temperature fermentation (13-15 degree) technical difficulty is very high, general brewing technology cannot start fermentation at 13 degree, the technology of the application achieves the low temperature fermentation in ice wine producing process, and can retain fragrant atmosphere and nutritive ingredient that grape self contains to greatest extent, the quality of wine is high;
Do not add additive in the art simultaneously, in conventional grape wine (comprising ice wine) production process, can add the additives such as Nutrious fermented auxiliary agent, bentonite, polygalacturonase, pvpp, these Additives are different, Nutrious fermented auxiliary agent can help fermentation, bentonite, polygalacturonase help clarification, and pvpp helps seasoning, can accelerate the processing speed of wine simultaneously, the shortening time, reduce costs, but add these additives and can leave over residual components simultaneously in wine, have impact in various degree to the quality of wine; The technology of the application to filling, does not add any additive from fermentation, and product is more ecological, healthy.
Embodiment
Gathering of embodiment 1, step 1, ice grape
Delay grape collection period to mid or late December, reject the sick fruit of grape, decayed fruit and Chinese olive in field before gathering, simultaneously according to the classification that fruit grading standard carries out substantially, after temperature also continues six hours lower than-7 DEG C, do not freeze reality completely when grape particle becomes partly to freeze state, select manually to pluck in-8 low temperature periods of 2:00 AM; The ice grape of gathering squeezed in 2 hours;
Step 2, ice grape cluster select
Ice grape according to grape grade requirement carry out string choosing, be about to time fruit and excellent fruit separate, excellent fruit is continued to employ;
The threshing of step 3, ice grape and destemming
Reject sick fruit, decayed fruit; Then qualified fruit grain is split away off from fruit ear, the carpopodium on fruit grain is removed clean;
Step 4, ice grape squeeze
During squeezing low (10mpa), in (15mpa), high (25mpa) 3 pressure stages pressurize 20min respectively, between hold period, high density ice Sucus Vitis viniferae slowly flows out, and fragmentation all wanted by every grape; Seed can not crush; In fragmentation, grape and juice must not with the metallic contact such as iron, copper; Operation expressing process temperature keeps less than 0 DEG C; Squeezing is often criticized raw material and is only squeezed one time; In the ice Sucus Vitis viniferae of squeezing out, add the SO2 inhibited oxidation of 50mg/L, and it is even to be mixed, and is pumped into the fermenting container being full of nitrogen by pulp pump; The ice Sucus Vitis viniferae sugar degree squeezed out at 350g/L, acid content 10g/L; Crushing juice rate 20%;
Step 5, juice clarification and purification
After the ice Sucus Vitis viniferae that step 4 obtains enters storage tank, carry out turning tank after leaving standstill clarification 5d, remove tank bottoms, obtain Sucus Vitis viniferae clear liquid;
Step 6, temperature controlled fermentation
Sucus Vitis viniferae clear liquid step 5 obtained ferments, and when the process of fermentation starts, Sucus Vitis viniferae clear liquid temperature is risen to 18 DEG C, maintains 1-2 hour, 13-15 DEG C is cooled the temperature to after fermentation starts, temperature control carries out low temperature fermentation at 13-15 DEG C, fermentation time 80-120 days, carries out the record that ferments every day;
Step 7, termination fermentation
When pol in fermentor tank is close to time at 125g/L, wine temperature is dropped to 0-3 DEG C, adds the SO of 60mg/L
2stop fermentation, mixing leaves standstill 5d at this temperature;
Step 8, subsequent disposal
Fermented wine, after 3-18 month ageing, adjusts free SO
2to 40mg/L, then through freezing, filtration sterilization, sterile filling, obtained finished product ice wine.
Claims (2)
1. the ice wine brewing process of a low temperature fermentation, comprise the squeezing of ice Sucus Vitis viniferae, Sucus Vitis viniferae fermentation, stop the processes such as fermentation, subsequent disposal and storage, when it is characterized in that the process that Sucus Vitis viniferae ferments starts, Sucus Vitis viniferae temperature is risen to 18 DEG C, maintain 1-2 hour, cool the temperature to 13-15 DEG C after fermentation starts, temperature control carries out low temperature fermentation at 13-15 DEG C.
2. the ice wine brewing process of low temperature fermentation as claimed in claim 1, is characterized in that concrete brewing process is as follows:
Gathering of step 1, ice grape
Delay grape collection period to mid or late December, reject the sick fruit of grape, decayed fruit and Chinese olive in field before gathering, simultaneously according to the classification that fruit grading standard carries out substantially, after temperature also continues six hours lower than-7 DEG C, do not freeze reality completely when grape particle becomes partly to freeze state, select manually to pluck in-8 low temperature periods of 2:00 AM; The ice grape of gathering squeezed in 2 hours;
Step 2, ice grape cluster select
Ice grape according to grape grade requirement carry out string choosing, be about to time fruit and excellent fruit separate, excellent fruit is continued to employ;
The threshing of step 3, ice grape and destemming
Reject sick fruit, decayed fruit; Then qualified fruit grain is split away off from fruit ear, the carpopodium on fruit grain is removed clean;
Step 4, ice grape squeeze
Successively at 10Mpa, 15Mpa, 25Mpa 3 pressure stages pressurize 20min respectively during squeezing, between hold period, high density ice Sucus Vitis viniferae slowly flows out, and every grape all wants broken; Seed can not crush; In fragmentation, grape and juice must not with the metallic contact such as iron, copper; Operation expressing process temperature keeps less than 0 DEG C; Squeezing is often criticized raw material and is only squeezed one time; In the ice Sucus Vitis viniferae of squeezing out, add the SO2 inhibited oxidation of 40-60mg/L, and it is even to be mixed, and is pumped into the fermenting container being full of nitrogen by pulp pump; The ice Sucus Vitis viniferae sugar degree squeezed out at 320-380g/L, acid content 8.0-12.0g/L; Crushing juice rate controls in 15%-25%;
Step 5, juice clarification and purification
After the ice Sucus Vitis viniferae that step 4 obtains enters storage tank, carry out turning tank after leaving standstill clarification 5d, remove tank bottoms, obtain Sucus Vitis viniferae clear liquid;
Step 6, temperature controlled fermentation
Sucus Vitis viniferae clear liquid step 5 obtained ferments, and when the process of fermentation starts, Sucus Vitis viniferae clear liquid temperature is risen to 18 DEG C, maintains 1-2 hour, 13-15 DEG C is cooled the temperature to after fermentation starts, temperature control carries out low temperature fermentation at 13-15 DEG C, fermentation time 80-120 days, carries out the record that ferments every day;
Step 7, termination fermentation
When pol in fermentor tank is close to time at 125g/L, wine temperature is dropped to 0-3 DEG C, adds the SO of 60mg/L
2stop fermentation, mixing leaves standstill 5d at this temperature;
Step 8, subsequent disposal
Fermented wine, after 3-18 month ageing, adjusts free SO
2to 40mg-50mg/L, then through freezing, filtration sterilization, sterile filling, obtained finished product ice wine.
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| CN201510410108.2A CN104911052A (en) | 2015-07-14 | 2015-07-14 | Low-temperature fermentation ice wine brewing process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350337A (en) * | 2016-08-29 | 2017-01-25 | 新疆新雅葡萄酒业有限公司 | Spatlese sweet white wine and preparing method thereof |
| CN107779331A (en) * | 2017-09-21 | 2018-03-09 | 甘肃莫高实业发展股份有限公司葡萄酒厂 | A kind of sweet tea type wine fermentation method |
| CN109251810A (en) * | 2017-07-13 | 2019-01-22 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of calvados |
| CN109825407A (en) * | 2019-04-04 | 2019-05-31 | 青岛海德坤食品有限公司 | A kind of method of brewing of fig ice wine |
| CN113736593A (en) * | 2021-09-25 | 2021-12-03 | 青岛华东葡萄酿酒有限公司 | Brewing process of white wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586056A (en) * | 2012-03-14 | 2012-07-18 | 吉林工程技术师范学院 | Production method of blueberry ice wine |
| CN102660439A (en) * | 2012-06-07 | 2012-09-12 | 哈尔滨市海澳斯生物科技开发有限公司 | Sea-buckthorn ice wine and making method thereof |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN103923782A (en) * | 2014-04-11 | 2014-07-16 | 中国农业科学院果树研究所 | Production method of selenium-rich ice grape wine |
-
2015
- 2015-07-14 CN CN201510410108.2A patent/CN104911052A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586056A (en) * | 2012-03-14 | 2012-07-18 | 吉林工程技术师范学院 | Production method of blueberry ice wine |
| CN102660439A (en) * | 2012-06-07 | 2012-09-12 | 哈尔滨市海澳斯生物科技开发有限公司 | Sea-buckthorn ice wine and making method thereof |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN103923782A (en) * | 2014-04-11 | 2014-07-16 | 中国农业科学院果树研究所 | Production method of selenium-rich ice grape wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350337A (en) * | 2016-08-29 | 2017-01-25 | 新疆新雅葡萄酒业有限公司 | Spatlese sweet white wine and preparing method thereof |
| CN109251810A (en) * | 2017-07-13 | 2019-01-22 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of calvados |
| CN107779331A (en) * | 2017-09-21 | 2018-03-09 | 甘肃莫高实业发展股份有限公司葡萄酒厂 | A kind of sweet tea type wine fermentation method |
| CN109825407A (en) * | 2019-04-04 | 2019-05-31 | 青岛海德坤食品有限公司 | A kind of method of brewing of fig ice wine |
| CN113736593A (en) * | 2021-09-25 | 2021-12-03 | 青岛华东葡萄酿酒有限公司 | Brewing process of white wine |
| CN113736593B (en) * | 2021-09-25 | 2023-06-27 | 青岛华东葡萄酿酒有限公司 | White wine brewing process |
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Inventor after: Hu Qixiu Inventor before: Hu Qixiu Inventor before: Huang Fuqiang |
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Application publication date: 20150916 |