CN105907506A - Production method of Beibinghong grape and Hutai grape compound sparkling wine - Google Patents
Production method of Beibinghong grape and Hutai grape compound sparkling wine Download PDFInfo
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- CN105907506A CN105907506A CN201610478403.6A CN201610478403A CN105907506A CN 105907506 A CN105907506 A CN 105907506A CN 201610478403 A CN201610478403 A CN 201610478403A CN 105907506 A CN105907506 A CN 105907506A
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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
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Abstract
The invention relates to the technical field of wine making, in particular to a production method of a Beibinghong grape and Hutai grape compound sparkling wine. According to the characteristics of Beibinghong grape and Hutai grape and through appropriate compound proportion to draw each others' strong points to offset weakness, a preparation method of a novel compound sparkling wine is developed. The Beibinghong and Hutai compound sparkling wine produced by the method has light ruby red color, clearness, brightness, freshness in mouth, slight sense of structure, fragrance mainly of fruits such as apple, apricot, pear, strawberry, amarelle and sweet melon, moderate fragrance intensity and good typicality. The production method comprises the steps of: (1) mixing of grape raw materials; (2) sorting of fruits; (3) stalk removal and fruit crushing; (4) squeezing; (5) clarifying treatment of grape wine; (6) separation of clarified juice; (7) addition of yeast and alcoholic fermentation; (8) fermentation in a pressure tank; and (9) aging at low temperature, equipressure filtration and encapsulation.
Description
One, technical field:
The present invention relates to brewing technical field, be specifically related to a kind of north red production method being combined sparkling wine with family too Fructus Vitis viniferae of ice.
Two, background technology:
North ice Radix seu Herba Tetrastigmatis Hypoglauci is the characteristic East Asia population Fructus Vitis viniferae of the autonomous selection-breeding of China, Heyang area, Shaanxi has carried out introduction and cultivation, study on introduction shows that this grape variety sugar content is similar to vitis viniferas such as Cabernet Sauvignons, acidity is higher compared with the kind of Eurasia, pigment content is high, having strong herbaceous taste, this grape variety available carries out the toning acid adjustment of new wine kind.Too No. eight, family Fructus Vitis viniferae is the excellent dual-purpose kind of eating raw and make wine of Shaanxi selection-breeding, and mainly as high-quality Table Grape, deep processing is only limited to single variety extra dry red wine, the brewageing of Sweet red wine.Along with the production-scale expansion of Table Grape and the increase of sustained production, price is stable with a slight decline, and because the pressure of economic transition, the fruit such as Fructus Vitis viniferae unsalable become the great difficult problem that faces of vast farmers, economic aspect takes a bath, and carries out the deep processing of Table Grape, the versatility of exploitation Table Grape, can effectively regulate the supply-demand relationship of Fructus Vitis viniferae, the comprehensive utilization for Fructus Vitis viniferae provides brand-new thinking.Too No. eight, family gluconic acid is similar to vinifera, and pigment content is relatively low, and fragrance is unique, there is strong rose scent, increase sour for enhancing flavor characteristic in conjunction with north ice Radix seu Herba Tetrastigmatis Hypoglauci toning, it is carried out compound mixing and makes, thus develop a kind of new sparkling wine, the market of rich liquor series products.
Three, summary of the invention
The present invention provides a kind of north red production method being combined sparkling wine with family too Fructus Vitis viniferae of ice.
For achieving the above object, the technical solution used in the present invention is: a kind of north red manufacture method being combined sparkling wine with family too Fructus Vitis viniferae of ice, it is characterised in that: described production method is: (1) grape material mixes；(2) fruit sorting；(3) destemming crushes；(4) squeezing；(5) wine is carried out clarifying treatment；(6) subsider juice is isolated；(7) add yeast, carry out alcohol fermentation；(8) pressurized tank fermentation is entered；(9) low temperature aging, waits press filtration, fill.
Described step (1) grape material mixing: Fructus Vitis viniferae is 1:3 for north ice Radix seu Herba Tetrastigmatis Hypoglauci and family its weight ratio of too Fructus Vitis viniferae；
Described step (2) raw material sorting: remove decayed fruit, Fructus Canarii and leaves impurity；
Described step (3) destemming crushes: by destemming disintegrating machine, being removed by Grape stems, grape fruit crushes.
Described step (4) squeezing: separated by grape juice by squeezer, remove skin slag, expressing process can not be the biggest, prevents from crushing Semen Vitis viniferae, incorporates tannin inferior, affect the quality of wine；
Described step (5) adds PVPP0.5g/L and bentonite 1g/L in Sucus Vitis viniferae and carries out low temperature clarification, is simultaneously introduced the SO of 60mg/L2。
Described step (6) isolates subsider juice: by turning tank separating clarifying juice；
Described step (7) adds yeast, carries out alcohol fermentation: add the active dry yeast of 0.2g/L, carry out alcohol fermentation；
Described step (8) enters pressurized tank fermentation: at the end of fermentation is fast, proceeds to seal-off pressure tank, proceeds alcohol fermentation, until pressure is not rising, and fermentation ends.
Compared with prior art, the invention have the advantages that and effect:
The present invention, according to the north feature of ice Radix seu Herba Tetrastigmatis Hypoglauci and the feature of family too Fructus Vitis viniferae, by suitable compositely proportional, makes both learn from other's strong points to offset one's weaknesses, have developed the manufacture method of novel compound sparkling wine.The northern ice that the method produces is red and the most compound sparkling wine in family is shallow ruby red, clarifies bright；Entrance is salubrious, slightly structure sense；Having the fragrance based on fruit such as Fructus Mali pumilae, Fructus Pruni, pears, Fructus Fragariae Ananssae, sour cherry and Fructus Melo, degree of giving off a strong fragrance is moderate, and typicality is good.
The present invention not only increases the new way of family too grape fruit processing and utilization, more enriches the kind of drinks, provides more choices to people's consumption.
Four, accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Five, detailed description of the invention:
Ice is red in a kind of north and family too Fructus Vitis viniferae is combined the manufacture method of sparkling wine and is: (1) grape material mixes；(2) fruit sorting；(3) destemming crushes；(4) squeezing；(5) wine is carried out clarifying treatment；(6) subsider juice is isolated；(7) add yeast, carry out alcohol fermentation；(8) pressurized tank fermentation is entered；(9) low temperature aging, waits press filtration, fill.
Described step (1) grape material mixing: Fructus Vitis viniferae is 1:3 for north ice Radix seu Herba Tetrastigmatis Hypoglauci and family its weight ratio of too Fructus Vitis viniferae；
Described step (2) raw material sorting: remove decayed fruit, Fructus Canarii and leaves impurity；
Described step (3) destemming crushes: by destemming disintegrating machine, being removed by Grape stems, grape fruit crushes.
Described step (4) squeezing: separated by grape juice by squeezer, remove skin slag, expressing process can not be the biggest, prevents from crushing Semen Vitis viniferae, incorporates tannin inferior, affect the quality of wine；
Described step (5) adds PVPP0.5g/L and bentonite 1g/L in Sucus Vitis viniferae and carries out low temperature clarification, is simultaneously introduced the SO of 60mg/L2。
Described step (6) isolates subsider juice: by turning tank separating clarifying juice；
Described step (7) adds yeast, carries out alcohol fermentation: add the active dry yeast of 0.2g/L, carry out alcohol fermentation；
Described step (8) enters pressurized tank fermentation: at the end of fermentation is fast, proceeds to seal-off pressure tank, proceeds alcohol fermentation, until pressure is not rising, and fermentation ends.
The red sugar content being combined sparkling wine with family too Fructus Vitis viniferae of northern ice that the present invention obtains is 4.93g/L, and acid content is 5.17g/L, and alcoholic strength is 10.34%vol, and pressure carbon dioxide is 8 atmospheric pressure.
Claims (2)
1. the red manufacture method being combined sparkling wine with family too Fructus Vitis viniferae of northern ice, it is characterised in that: described production method is: (1) grape material mixes；(2) fruit sorting；(3) destemming crushes；(4) squeezing；(5) wine is carried out clarifying treatment；(6) subsider juice is isolated；(7) add yeast, carry out alcohol fermentation；(8) pressurized tank fermentation is entered；(9) low temperature aging, waits press filtration, fill.
A kind of north the most according to claim 1 red production method being combined liqueur with family too Fructus Vitis viniferae of ice, it is characterised in that:
Described step (1) grape material mixing: Fructus Vitis viniferae is 1:3 for north ice Radix seu Herba Tetrastigmatis Hypoglauci and family its weight ratio of too Fructus Vitis viniferae；
Described step (2) raw material sorting: remove decayed fruit, Fructus Canarii and leaves impurity；
Described step (3) destemming crushes: by destemming disintegrating machine, being removed by Grape stems, grape fruit crushes；
Described step (4) squeezing: separated by grape juice by squeezer, remove skin slag, expressing process can not be the biggest, prevents from crushing Semen Vitis viniferae, incorporates tannin inferior, affect the quality of wine；
Described step (5) adds PVPP0.5g/L and bentonite 1g/L in Sucus Vitis viniferae and carries out low temperature clarification, is simultaneously introduced the SO of 60mg/L2；
Described step (6) isolates subsider juice: by turning tank separating clarifying juice；
Described step (7) adds yeast, carries out alcohol fermentation: add the active dry yeast of 0.2g/L, carry out alcohol fermentation；
Described step (8) enters pressurized tank fermentation: at the end of fermentation is fast, proceeds to seal-off pressure tank, proceeds alcohol fermentation, until pressure is not rising, and fermentation ends.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610478403.6A CN105907506B (en) | 2016-06-28 | 2016-06-28 | A kind of red production method with the compound fizz of family too grape of north ice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610478403.6A CN105907506B (en) | 2016-06-28 | 2016-06-28 | A kind of red production method with the compound fizz of family too grape of north ice |
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| CN105907506A true CN105907506A (en) | 2016-08-31 |
| CN105907506B CN105907506B (en) | 2019-10-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102828A (en) * | 2017-12-29 | 2018-06-01 | 杨凌盛唐酒庄有限公司 | A kind of anti-oxidant garlic juice family too production method of grape wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443506A (en) * | 2011-12-08 | 2012-05-09 | 西北农林科技大学 | Manufacturing method of Hutai pink wine |
| CN103396910A (en) * | 2013-07-26 | 2013-11-20 | 西北农林科技大学 | Manufacturing method of low-foaming arctic-ocean red grape sparkling wine |
| CN104694313A (en) * | 2013-12-10 | 2015-06-10 | 宽甸奥斯天成葡萄酒业有限公司 | Beibinghong grape wine and preparation method thereof |
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2016
- 2016-06-28 CN CN201610478403.6A patent/CN105907506B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443506A (en) * | 2011-12-08 | 2012-05-09 | 西北农林科技大学 | Manufacturing method of Hutai pink wine |
| CN103396910A (en) * | 2013-07-26 | 2013-11-20 | 西北农林科技大学 | Manufacturing method of low-foaming arctic-ocean red grape sparkling wine |
| CN104694313A (en) * | 2013-12-10 | 2015-06-10 | 宽甸奥斯天成葡萄酒业有限公司 | Beibinghong grape wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 丁吉星，等: "嘉宝果起泡酒酚类物质研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102828A (en) * | 2017-12-29 | 2018-06-01 | 杨凌盛唐酒庄有限公司 | A kind of anti-oxidant garlic juice family too production method of grape wine |
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| CN105907506B (en) | 2019-10-18 |
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