CN105754776A - Health grape wine added with non-active dry yeasts and brewing process thereof - Google Patents
Health grape wine added with non-active dry yeasts and brewing process thereof Download PDFInfo
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- CN105754776A CN105754776A CN201610304617.1A CN201610304617A CN105754776A CN 105754776 A CN105754776 A CN 105754776A CN 201610304617 A CN201610304617 A CN 201610304617A CN 105754776 A CN105754776 A CN 105754776A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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Abstract
The invention relates to health grape wine added with non-active dry yeasts and a brewing process thereof. The brewing process comprises the following steps: adding rosmarinus officinalis into a fermented raw material, adding the non-active dry yeasts in the fermenting and aging processes for co-fermentation and brewing, so as to obtain the grape wine with nutrition and health functions. In the process, the non-active dry yeasts extracted and produced from fermented by-product wine lees are respectively added in three steps, namely after the raw material is squeezed, lactic acid bacteria are inoculated, and the cold stable filtration is performed. With the adoption of the method provided by the invention, precipitate and turbidity caused in the brewing process are effectively avoided, and the polysaccharide content is improved; the obtained grape wine is clear and transparent, strong in fragrance, has typical variety fragrance and unique fragrance of the rosmarinus officinalis, is full-bodied, and mellow in mouth feeling.
Description
Technical field
The invention belongs to wine production field, be specifically related to a kind of new type of health wine adding nonactive yeast and brewage process thereof.
Background technology
Along with improving constantly of living standard, the health perception of people constantly strengthens, and to wine alcoholic strength low, nourishing healthy be easy to life and the degree of awareness of feature such as exchange and constantly deepen, consumption quantity vinous and quality requirements gradually step up.At present, domestic Wine Enterprises begins attempt to global procurement high-quality grapes raw material, utilizes and has the peculiar production Technology of intellectual property, brewages the high-quality wine with alimentary health-care function of independent brand.
Add medicinal and edible plant and non-living dried yeast during the fermentation, it has also become vinous fermentation New Techniques field, become the new focus of research.Herba Rosmarini Officinalis is mainly composed of flavonoid, terpenoid, phenols etc., has the functions such as antioxidation, antiinflammatory, antiviral, antitumor, and fragrance is pure and fresh, has the effect of pure and fresh refresh oneself alleviation dyspepsia and stomachache.Herba Rosmarini Officinalis is spice conventional in western-style food, and the sweet middle band Masson Pine of abnormal smells from the patient is fragrant, aromatic flavor, and sweet middle have bitterness with slight, and fermenting altogether with Fructus Vitis viniferae can with wine with its special fragrance and mouthfeel.Nonactive yeast contains the nutrient substance such as multiple zymosan (mannosylglycoprotein etc.), yeast autolysate, aminoacid, multivitamin and mineral.Sweat vinous adds nonactive yeast and is improved in wine the nutrient content such as aminoacid, organic acid, promote the water activation of saccharomyces cerevisiae, the effect such as stability when improving vinous fermentation speed and aging storage.Fermentation initial stage height acids sugared, high and interpolation sulfur dioxide environment are unfavorable to Active drying-yeast cells growth; now use non-living dried yeast can produce the materials such as specific vitamin, sterol and unsaturated fatty acid the short time; thus stimulating and activated yeast metabolic process; strengthen the trace element that cell membrane activity offer in the rehydration stage is enriched; protect and promote that active dry yeast activates, improving the speed of alcohol fermentation and malo-lactic fermentation；After fermentation ends, non-living dried yeast cell membrane is rich in sterol and polyunsaturated fatty acid, the fermentation later stage high level ethanol content suppression to saccharomyces cerevisiae can be resisted, promote integrity and the mobility of brewing yeast cell film in fermentation and traditional aging process, make frequency and the degree of minimizing Wine Chemistry and physical treatment.Nonactive yeast can in conjunction with the less volatile molecules of polarity, and combination is gradually lowered along with the rising of pH, so the additive capacity of nonactive yeast can affect Wine Aroma composition in brewage process.
To sum up, machine adds the Herba Rosmarini Officinalis of suitable dosage and nonactive yeast can make wine product mouthfeel more prominent in due course, improves aroma quality and the wine body structure of wine.Because relating to intellectual property, clear and definite technical data is not still had to look into both at home and abroad, the domestic report researched and produced also without like product.
Summary of the invention
It is contemplated that adopt peculiar Technology, non-living dried yeast is prepared in autonomous experimental study, and solve fermentation and aging storage add Herba Rosmarini Officinalis, interpolation opportunity of nonactive yeast and the difficult problem such as additive capacity and amorphism precipitation generation, brew the high-quality claret that the mouthfeel with alimentary health-care function is submissive, it is provided that add the health wine brewage process of non-living dried yeast.
A kind of health wine brewage process adding non-living dried yeast, is interpolation Herba Rosmarini Officinalis in fermentation raw material, and adds non-living dried yeast brew of fermenting altogether in fermentation and traditional aging process and have the wine of nutritional health function.
The health wine brewage process of interpolation non-living dried yeast of the present invention, comprises the following steps:
Step 1, grape material squeezing is broken into Fructus Vitis viniferae swort, adds Herba Rosmarini Officinalis and non-living dried yeast；
Step 2, interpolation 1g/L food stage potassium metabisulfite, stand 3 hours；
Step 3, inoculation saccharomyces cerevisiae, carry out alcohol fermentation, separates and turn tank after 1 week；
Step 4, inoculating lactic acid bacterium, add non-living dried yeast 100mg/L simultaneously and carry out malo-lactic fermentation；
Step 5, stand two weeks after, separate skin slag, turn tank, add 1g/L food stage potassium metabisulfite, aging more than 1 year；
Step 6, cold stable after add non-living dried yeast, clarification, filter；
Step 7, degerming fill.
Wherein, step 1 is added Herba Rosmarini Officinalis 10g/L, adds non-living dried yeast 400mg/L；Step 6 adds non-living dried yeast 50～300mg/L.
Described non-living dried yeast is prepared by fermentation byproduct wine lees yeast.
The red grape varieties such as the optional Cabernet Sauvignon of grape variety of raw material of the present invention employing, Cabernet Gernischt, Cabernet franc, hila, remove sick fruit, rotten fruit, Fructus Canarii, foreign material etc..
Health wine described in the present invention is made up of following raw materials according: fresh grape material, leaf of Herba Rosmarini Officinalis, non-living dried yeast, food stage potassium metabisulfite, saccharomyces cerevisiae, pectase, deionized water.
In present invention process points three times respectively after raw material squeezes, inoculating lactic acid bacterium time, cold stable filter after add non-living dried yeast.
Heretofore described non-living dried yeast is preferably prepared by fermentation byproduct wine lees yeast.Fresh wine lees yeast is that in wine, Beer Production, alcohol fermentation terminates postprecipitation and obtains, and for preventing microbial reproduction, can add 1g/L food stage potassium metabisulfite in fresh wine lees yeast.Fresh wine lees yeast is removed after impurity dry through washing, standby.
The invention also discloses the health care Fructus Vitis viniferae mentioned by above-mentioned brewage process.
The present invention does not specially require for yeast strain, as long as Production of Wine, fresh wine lees yeast can be bought from Production of Wine producer.
The present invention processes through different formulations experiment, adds through dipping, clarification, aging after Herba Rosmarini Officinalis and wine lees yeast are fermented altogether with Fructus Vitis viniferae, and filtration, the wine with nourishing healthy effect is made in fill.Adopting the new product wine color and luster that the inventive method brews is aubergine, ruby red, deep ruby red, effectively solve the precipitation and turbidity in brewing process, improve the nutrient content such as aminoacid and organic acid, the wine clear obtained, give off a strong fragrance, have that typical kind is fragrant and Herba Rosmarini Officinalis peculiar fragrance, wine body is plentiful, mouthfeel is mellow and full mellow, coordinates.For high-end consumption markets of east wine such as Jiangsu Province, give full play to this product and adopt the feature of higher level bio-fermentation engineering, brew goes out to have the high-quality wine of unique health care and style, decrease the pollutant emission of wine-making industry and the pollution to natural environment simultaneously, increase Business Economic Benefit and open up new way for Herba Rosmarini Officinalis and bioactive substance application in wine production technical field.This product adaptation society people, to nourishing healthy and high-quality demand vinous, give off a strong fragrance, and mouthfeel is unique, and steady quality has the wide prospect of marketing, has significant Social benefit and economic benefit.
Detailed description of the invention
Embodiment:
First stage: the preparation of non-living dried yeast powder
Fresh wine lees yeast that postprecipitation gets off is terminated for raw material: LALLEMAND company vitilevureGY of France (Saccharomycescerevisiae.Var.chevalierikiller) with white wine alcohol fermentation.
β-1,3-glucosidase, β-1,6-glucosidase, chitosanase: Denmark's Novo Nordisk (NovoNordisk) company enzyme preparation laboratory.
1, wine lees yeast is activated in YPD culture medium, amplification culture step by step, by medium centrifugal, washing；
2, being placed in reactor by the wine lees yeast obtained, add 10～30g/hL compound enzymic preparation and add 8～30g/hL enzyme preparation, compound enzymic preparation is β-1,3-glucosidase, β-1, the compound enzyme of 6-glucosidase and chitosanase；
3, heating is 50～80 DEG C to reactor temperature, is warming up to 100～120 DEG C again after being incubated 1～3 hour；
4, material is pumped into knockout drum, in 5000r/min continuous centrifugal machine centrifugation, obtain nonactive yeast thalline；
5, adopt spray drying or direct drying method, precipitate is further dried, prepare opaque non-living dried yeast, standby.
What this technique adopted is complex enzyme hydrolysis pyrolysismethod technique preparation inactivation wine mud dry yeast, is suitable for fairly large industrialized production inactivation wine mud dry yeast.
The productivity adopting the inactivation wine mud dry yeast of this explained hereafter can reach 11.6%, and cost is low, and technique is simple, and method is workable.
The non-living dried yeast that this method is produced is adopted to have the property that
(1) by heat inactivation wine lees yeast, the endogenous enzymes effect self-dissolving of wine lees yeast is utilized, without any antibiotic；
(2) short time endocrine sterin and unsaturated fatty acid, can promote that active yeast activated and rehydration degree in the environment that grape mash height is sugared, sour at the fermentation initial stage, the adaptive capacity to liquor-making environment strengthening yeast is beneficial to the ferment that rises of yeast, the fermentation late-enhancement yeast tolerance to ethanol；
(3) nitrogenous source needed for fermentation and trace element are provided for yeast, hence it is evident that improve the fermentation rate of alcohol fermentation and malo-lactic fermentation；
(4) containing multiple polysaccharide, reduce the content of Ochratoxin A in clarification and traditional aging process, the formation of winestone crystallization and stop the combination of unstable protein granule in wine body, improving tartar stability, improve mouthfeel vinous, the framework of balance wine body.
The non-living dried yeast that said method is produced contributes to solving saccharomyces cerevisiae and plays ferment difficulty, and vigor is not enough, and fermentation rate is slow and brewages and is easily generated the problems such as precipitation and turbidity in aging storage.
Second stage: raw material sorts:
The red cultivar such as the optional Cabernet Sauvignon of grape variety, Cabernet Gernischt, Cabernet franc, hila, remove sick fruit, rotten fruit, Fructus Canarii, foreign material etc..
Herba Rosmarini Officinalis kind, removes assorted branch, chip and foreign material.
Phase III: wine production:
Step 1, Fructus Vitis viniferae and Herba Rosmarini Officinalis raw material sorting and impurity elimination, by Grape fragmentation destemming, the broken Fructus Vitis viniferae swort for preparing of squeezing, interpolation Herba Rosmarini Officinalis, add non-living dried yeast 400mg/L；
Step 2, interpolation 1g/L food stage potassium metabisulfite, stand 3 hours；
Step 3, interpolation pectase, inoculate saccharomyces cerevisiae, carry out alcohol fermentation, separates and turn tank after 1 week；
Step 4, adding nonactive yeast 100mg/L, inoculating lactic acid bacterium, carries out malo-lactic fermentation simultaneously；
Step 5, stand two weeks after, separate skin slag, turn tank, add 1g/L food stage potassium metabisulfite, preserve aging more than 1 year；
Step 6, cold stable after add non-living dried yeast 50～200mg/L, clarification, filter；
Step 7, degerming fill.
The Herba Rosmarini Officinalis added in step 1 according to mouthfeel adjustment, can add 5g/L or 10g/L, 15g/L, 20g/L, combines and taste wine in adding procedure, and aesthetic quality vinous change is monitored；.
The non-living dried yeast amount added in step 6 according to mouthfeel adjustment, can add 50mg/L～300mg/L, in conjunction with trial test wine, aesthetic quality vinous change can be monitored in adding procedure.
The non-living dried yeast extracting preparation from precipitate yeast has been found to that tartar stability vinous, protein stability, malo-lactic fermentation, fragrance vinous and wine mouthfeel etc. are had impact, and this has related to the peculiar control technology how using nonactive wine lees yeast to be also all kinds of Production of Wine in wine actual production.
Step 1 is added self-control non-living dried yeast 400mg/L, produces from precipitate yeast and extract preparation, be added on the fermenting raw materials initial stage, improve alcohol fermentation speed and increase aminoacid and organic acid content, promoting fragrance vinous and wine mouthfeel.
In step 3, after alcohol fermentation terminates, accessing lactic acid bacteria is simultaneously introduced non-living dried yeast, 100mg/L.Can effectively accelerate the startup of wine malo-lactic fermentation and promote the process of malo-lactic fermentation.Ensure that technique is smoothed out.Especially for owing to temperature is relatively low, pH value is relatively low, the more high factor of tannin content exists, cause the claret of malo-lactic fermentation difficulty, can consider to add a certain amount of non-living dried yeast, to promote malo-lactic fermentation, reduce young claret hardship, astringent taste, improve wine mouthfeel, improve aroma quality.
Step 6 is added self-control non-living dried yeast, can terminate in wine freezing processing, take advantage of and add 50～300mg/L non-living dried yeast after cold filtration.The time that non-living dried yeast adds must carry out after freezing processing, adds membership in advance and reduces freezing processing efficiency.
The method in the present invention is adopted to add Herba Rosmarini Officinalis and non-living dried yeast, in conjunction with tasting wine, aesthetic quality vinous change can be monitored, after giving the distinctive fragrance of wine Herba Rosmarini Officinalis and adding non-living dried yeast, the polysaccharide in wine and amino acid content increase, quality vinous can be improved, increase the mellow and full sense of wine body structure.
Claims (5)
1. the health wine brewage process adding non-living dried yeast, it is characterised in that: it is interpolation Herba Rosmarini Officinalis in fermentation raw material, and in fermentation and traditional aging process, adds non-living dried yeast brew of fermenting altogether there is the wine of nutritional health function.
2. a kind of health wine brewage process adding non-living dried yeast as claimed in claim 1, it is characterised in that comprise the following steps:
Step 1, grape material squeezing is broken into Fructus Vitis viniferae swort, adds Herba Rosmarini Officinalis and non-living dried yeast；
Step 2, interpolation 1g/L food stage potassium metabisulfite, stand 3 hours；
Step 3, inoculation saccharomyces cerevisiae, carry out alcohol fermentation, separates and turn tank after 1 week；
Step 4, inoculating lactic acid bacterium, add non-living dried yeast 100mg/L simultaneously and carry out malo-lactic fermentation,；
Step 5, stand two weeks after, separate skin slag, turn tank, add 1g/L food stage potassium metabisulfite, aging more than 1 year；
Step 6, cold stable after add non-living dried yeast, clarification, filter；
Step 7, degerming fill.
3. the health wine brewage process of interpolation non-living dried yeast according to claim 2, it is characterised in that: step 1 is added Herba Rosmarini Officinalis 10g/L, adds non-living dried yeast 400mg/L；Step 6 adds non-living dried yeast 50～300mg/L.
4. according to the health wine brewage process adding non-living dried yeast one of claim 1-3 Suo Shu, it is characterised in that: described non-living dried yeast is prepared by fermentation byproduct wine lees yeast.
5. the health care Fructus Vitis viniferae adding non-living dried yeast, it is characterised in that brewageed by following method and obtain: add Herba Rosmarini Officinalis in fermentation raw material, and in fermentation and traditional aging process, add non-living dried yeast ferment altogether brew.
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| CN201610304617.1A CN105754776A (en) | 2016-05-10 | 2016-05-10 | Health grape wine added with non-active dry yeasts and brewing process thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085684A (en) * | 2016-08-19 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of processing method of Herba Rosmarini Officinalis red wine |
| EP3561047A1 (en) * | 2018-04-27 | 2019-10-30 | Enologica Vason S.P.A. | Process for the production of an inactive yeast for use in oenology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20110026090A (en) * | 2009-09-07 | 2011-03-15 | 육철 | Grape wine having improved color and flavor |
| CN102168002A (en) * | 2011-03-11 | 2011-08-31 | 扬州大学 | Wine-making process |
| CN102864057A (en) * | 2012-10-24 | 2013-01-09 | 天津商业大学 | Brewing method for Muscat wine |
| CN104087464A (en) * | 2014-07-28 | 2014-10-08 | 内蒙古汉森酒业集团有限公司 | Method for brewing onion grape wine |
-
2016
- 2016-05-10 CN CN201610304617.1A patent/CN105754776A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110026090A (en) * | 2009-09-07 | 2011-03-15 | 육철 | Grape wine having improved color and flavor |
| CN102168002A (en) * | 2011-03-11 | 2011-08-31 | 扬州大学 | Wine-making process |
| CN102864057A (en) * | 2012-10-24 | 2013-01-09 | 天津商业大学 | Brewing method for Muscat wine |
| CN104087464A (en) * | 2014-07-28 | 2014-10-08 | 内蒙古汉森酒业集团有限公司 | Method for brewing onion grape wine |
Non-Patent Citations (1)
| Title |
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| 非活性酵母在葡萄酒中的应用: "皮聪", 《酿酒科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085684A (en) * | 2016-08-19 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of processing method of Herba Rosmarini Officinalis red wine |
| EP3561047A1 (en) * | 2018-04-27 | 2019-10-30 | Enologica Vason S.P.A. | Process for the production of an inactive yeast for use in oenology |
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Application publication date: 20160713 |