CN105462741A - Production method for muscat type le vin blanc - Google Patents

Abstract

The invention relates to a production method for wine, in particular to a production method for muscat type le vin blanc. The method specially aiming at muscat grapes as materials and utilizing fermentation with skin is used for producing le vin blanc. According to the adopted technical scheme, the method comprises the following steps of carrying out grape sorting, stalk removing and crushing, and adding sulfur dioxide; adding pectinase, and soaking the grapes for 5 days in a cold mode at low temperature; inoculating yeast after temperature returns, and carrying out fermentation with skin; terminating fermentation; storing the grapes in a sealed mode; carrying out stability tests, filtering and bottling.

Description

A kind of production method of rose scent Dry white wine

One, technical field:

The present invention relates to a kind of production method of grape wine, especially relate to a kind of production method of rose scent Dry white wine.

Two, background technology:

The output of Wine grew steadily in recent years, went up 13.81 hundred million liters (State Statistics Bureau, 2012) rising to 2012 from 9.60 hundred million in 2009.But mainly based on red wine, white wine is less, other wine kind is just less.In order to enrich kind vinous, people start to plant different grape materials, and for the production of brandy, champagne, sweet that, Liquor, Sweet wine, ice wine etc., greatly enriched kind vinous.In white grapes kind except typical Chardonney (Chardonnay), Riesling (Riesling), Sauvignon Blanc (SauvignonBlance), Italian Riesling (ItalianRiesling) etc. obtain greatly developing, some kinds of rose scent have also been obtained development, as critical point grape (Myckat), high holder rose (Muscatottonel), muscat (Muscadelle) etc.

It is littoral that critical point grape (Myckat) originates in east, Mediterranean Sea, is one of kind the most ancient in rose scent (Muscat) system.In fruit ear, extremely closely.In fruit grain, subcircular, green-yellow, skin is thin, pulp succulence, and meat is medium, and taste is sweet.There is strong rose scent.135d is needed to fruit fully matured, medium variety from rudiment.Its output is higher, and disease resistance is weak, is subject to white rot harm.Critical point grape is generally suitable for making sweet type white wine.But due to the difference of production region conditions, weather, cultivation step etc., make the nutritive ingredient in raw material different.Research finds, the Wine Aroma utilizing critical point grape grape to produce is strong, is applicable to the hobby of Chinese Consumer's.But there is the problem that oxidation rate is fast and crushing juice rate is low during the fermentation.Therefore, need the complete processing finding out an applicable critical point grape, produce the high-quality critical point grape grape wine with local characteristic.Thus promote the Sustainable development of critical point grape wine-growing, promote orchard worker to increase income and the fast development of local economy.Through the time more than 2 years, the cold stain of optimization polygalacturonase carries the look time, belt leather fermentation technique, Sterile Filtration technology, solves the problem that oxidation rate is fast and crushing juice rate is low satisfactorily, has shown that the production technique of Dry white wine produced by critical point grape.

Three, summary of the invention:

The present invention, in order to solve the weak point in above-mentioned background technology, provides a kind of production method of rose scent Dry white wine, and it for being material with muscat grape, utilizes the method that belt leather ferments specially, produces Dry white wine.

For achieving the above object, the technical solution used in the present invention is: a kind of production method of rose scent Dry white wine, is characterized in that: described production method comprises the following steps: 1. grape sorting, destemming fragmentation, add sulfurous gas; 2. add polygalacturonase low temperature cold and flood 5 days; 3. rise again inoculation yeast, belt leather ferments; 4. fermentation is stopped; 5. hermetically storing; 6. stability test, filters bottling.

2, the production method of a kind of rose scent Dry white wine according to claim 1, it is characterized in that: described step is 1. middle removes the damaged grape berry that goes mouldy, utilize destemming crusher to carry out destemming fragmentation, the sulfurous gas adding 60mg/L prevents brown stain;

Described step 2. in add sulfurous gas half an hour after add 100mg/L polygalacturonase and react 4 hours, cold soaking stain of lowering the temperature at 5 DEG C 5 days product grape mash;

Described step 3. in grape mash is risen again to about 5 DEG C, add 200mg/L yeast laffortE491, start fermentation, every day monitor temperature proportion, control leavening temperature at 16-18 DEG C, observe fermentation situation, when grape skin jack-up is formed cap by the carbonic acid gas produced when fermenting, Sucus Vitis viniferae is extracted out, obtains free juice; Residue skin slag squeezes to obtain squeezing juice; The residual sugar amount and the ethanol content that measure free juice and squeezing juice respectively determine later stage sugaring amount, continue fermentation, again start to when fermenting fermentation vigorous time, when being 2g/L according to residual sugar content during termination fermentation, alcoholic strength is 12%, the ratio that 17g sugar-fermenting generates the alcohol of 1% adds sucrose continuation fermentation, fermentation process monitoring temperature-gravity, controls leavening temperature at 16-18 DEG C, to make the fragrance of wine more joyful, monitoring residual sugar content, stops fermentation immediately when residual sugar reaches requirement.

Described step 4. in when to measure residual sugar content be 2g/L, the sulfurous gas adding 60mg/L stops fermentation, is separated tank switching and obtains Fructus Vitis viniferae wine base;

Described step 5. in the Fructus Vitis viniferae wine base obtained respectively by free juice and squeezing juice is carried out composition analysis, measure all physical and chemical indexs, adjustment Free sulfur dioxide concentration is airtight storage after 20-30mg/L;

Described step 6. in do stability test, according to test add bentonite carry out stable after filtered by 0.45 μm of filtering membrane after bottling.

Compared with prior art, the advantage that has of the present invention and effect as follows:

1. with critical point grape for starting material, its kind gives off a strong fragrance, pleasant aroma, and in the white grape wine aroma of production, kind fragrance is given prominence to, and is applicable to the hobby of Chinese Consumer's.

2. grape wine crushing juice rate prepared by the method for fermenting with belt leather is higher than the crushing juice rate of traditional white wine fermentation process, and raw material availability is high.Experiment is tested with traditional fermentation of clear juice and belt leather fermentation respectively, and experimental result finds, with fermentation of clear juice, the crushing juice rate of juice reaches about 55%, and with belt leather fermentation, the free juice obtained is 50%, and squeezing juice is 20%, and total crushing juice rate can reach about 70%.

Four, accompanying drawing illustrates:

Fig. 1 is process flow sheet of the present invention.

Five, embodiment:

The concrete implementation step of the present invention is as follows:

1. grape sorting, destemming are broken, add sulfurous gas: by going mouldy in grape starting material, damaged berry removes, and destemming crusher carries out destemming fragmentation, and broken grape enters tank, and the sulfurous gas immediately adding 60mg/L prevents brown stain;

2. add polygalacturonase low temperature cold and flood 5 days: the polygalacturonase adding 100mg/L after adding sulfurous gas half an hour mixes aftertreatment 4 hours, at 5 DEG C cold soaking stain 5 days prepare fermentation after product grape mash;

3. to rise again inoculation yeast, belt leather ferments: grape mash risen again to about 20 DEG C, add yeast (laffortE491,200mg/L), start fermentation, every day monitor temperature proportion, control leavening temperature at 16-18 DEG C (control temperature make the fragrance of wine more joyful), observe fermentation situation, when grape skin jack-up is formed cap by the carbonic acid gas produced when fermenting, Sucus Vitis viniferae is extracted out, obtains free juice; Residue skin slag squeezes to obtain squeezing juice; The residual sugar amount and the ethanol content that measure free juice and squeezing juice respectively determine later stage sugaring amount, continue fermentation, again start to when fermenting vigorous (when generating great amount of carbon dioxide) when fermenting, according to when during termination fermentation, residual sugar content is 2g/L, alcoholic strength is 12%, the ratio that 17g sugar-fermenting generates the alcohol of 1% adds sucrose continuation fermentation, fermentation process monitoring temperature-gravity (observing proportion change without exception), control leavening temperature at 16-18 DEG C, to make the fragrance of wine more joyful, monitoring residual sugar content, stops fermentation immediately when residual sugar reaches requirement;

4. stop fermentation: when mensuration residual sugar content is 2g/L, the sulfurous gas adding 60mg/L stops fermentation, is separated tank switching and obtains Fructus Vitis viniferae wine base;

5. hermetically storing: the Fructus Vitis viniferae wine base obtained respectively by free juice and squeezing juice is carried out composition analysis, measures all physical and chemical indexs, adjustment Free sulfur dioxide concentration is airtight storage after 20-30mg/L;

6. stability test, filters bottling: do stability test, add bentonite stablize wine according to test.Bottling after being filtered by 0.45 μm of filtering membrane.

Test results report of the present invention

Appendix A: physical and chemical index

Appendix B: aesthetic quality's score

Note: wine sample sensory evaluation scores standard: perfect, 85-100; Very well, 75-85; Good, 65-75; Generally, <65; Bad.

Appendix C: microbiological indicator

Index	Extra dry white wine
		Total number of bacterial colony (CFU/mL)	＜1
Streptococcus aureus (individual)	0
		Salmonellas (individual)	0
Examination criteria	GB2758-2012、GB 47892-2010
		Evaluate	Qualified

Claims (2)

1. a production method for rose scent Dry white wine, is characterized in that: described production method comprises the following steps: 1. grape sorting, destemming fragmentation, add sulfurous gas; 2. add polygalacturonase low temperature cold and flood 5 days; 3. rise again inoculation yeast, belt leather ferments; 4. fermentation is stopped; 5. hermetically storing; 6. stability test, filters bottling.

2. the production method of a kind of rose scent Dry white wine according to claim 1, it is characterized in that: described step is 1. middle removes the damaged grape berry that goes mouldy, utilize destemming crusher to carry out destemming fragmentation, the sulfurous gas adding 60mg/L prevents brown stain;

Described step 2. in add sulfurous gas half an hour after add 100mg/L polygalacturonase and react 4 hours, cold soaking stain of lowering the temperature at 5 DEG C 5 days product grape mash;

Described step 3. in grape mash is risen again to about 5 DEG C, add 200mg/L yeast laffortE491, start fermentation, every day monitor temperature proportion, control leavening temperature at 16-18 DEG C, observe fermentation situation, when grape skin jack-up is formed cap by the carbonic acid gas produced when fermenting, Sucus Vitis viniferae is extracted out, obtains free juice; Residue skin slag squeezes to obtain squeezing juice; The residual sugar amount and the ethanol content that measure free juice and squeezing juice respectively determine later stage sugaring amount, continue fermentation, again start to when fermenting fermentation vigorous time, when being 2g/L according to residual sugar content during termination fermentation, alcoholic strength is 12%, the ratio that 17g sugar-fermenting generates the alcohol of 1% adds sucrose continuation fermentation, fermentation process monitoring temperature-gravity, controls leavening temperature at 16-18 DEG C, to make the fragrance of wine more joyful, monitoring residual sugar content, stops fermentation immediately when residual sugar reaches requirement.

Described step 4. in when to measure residual sugar content be 2g/L, the sulfurous gas adding 60mg/L stops fermentation, is separated tank switching and obtains Fructus Vitis viniferae wine base;

Described step 5. in the Fructus Vitis viniferae wine base obtained respectively by free juice and squeezing juice is carried out composition analysis, measure all physical and chemical indexs, adjustment Free sulfur dioxide concentration is airtight storage after 20-30mg/L;

Described step 6. in do stability test, according to test add bentonite carry out stable after filtered by 0.45 μm of filtering membrane after bottling.