CN105907506B - A kind of red production method with the compound fizz of family too grape of north ice - Google Patents
A kind of red production method with the compound fizz of family too grape of north ice Download PDFInfo
- Publication number
- CN105907506B CN105907506B CN201610478403.6A CN201610478403A CN105907506B CN 105907506 B CN105907506 B CN 105907506B CN 201610478403 A CN201610478403 A CN 201610478403A CN 105907506 B CN105907506 B CN 105907506B
- Authority
- CN
- China
- Prior art keywords
- grape
- family
- fermentation
- red
- fizz
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to brewing technical fields, and in particular to a kind of red production method with the compound fizz of family too grape of north ice.The characteristics of present invention red according to northern ice grape and family too grape the characteristics of, by suitable compositely proportional, both make to learn from other's strong points to offset one's weaknesses, the production method for having developed novel compound fizz.The northern ice of the method production is red and the too compound fizz in family is in shallow ruby red, clarifies bright；Entrance is salubrious, slightly structure sense；Fragrance with apple, apricot, pears, strawberry, sour cherry and muskmelon etc. based on fruit, degree of giving off a strong fragrance is moderate, and typicalness is good.The step of present invention uses is the mixing of (1) grape material；(2) fruit sorting；(3) destemming is broken；(4) it squeezes；(5) clarifying treatment is carried out to grape wine；(6) subsider juice is isolated；(7) add yeast, carry out alcoholic fermentation；(8) enter pressurized tank fermentation；(9) low temperature ageing waits press filtrations, filling.
Description
One, technical field:
The present invention relates to brewing technical fields, and in particular to a kind of red producer with the compound fizz of family too grape of north ice
Method.
Two, background technique:
The northern red grape of ice is the characteristic East Asia population grape of the autonomous breeding of China, and Shaanxi Heyang area has carried out introducing and planting
Test, study on introduction show that the vitis viniferas such as the grape variety sugar content and Cabernet Sauvignon are similar, and acidity is compared with Eurasian kind
Height, pigment content is high, has strong herbaceous taste, and the toning tune acid of new wine kind is carried out using the grape variety.Family too No. eight
Grape is the excellent fresh food and wine brewing dual-purpose kind of Shaanxi breeding, and mainly as high-quality Table Grape, deep processing is only limited to single-item
The brewing of kind extra dry red wine, Sweet red wine.With the increase of Table Grape production-scale expansion and sustained production, have during price is steady
Drop, and because of the pressure of economic transition, the unsalable great difficult problem faced at vast farmers of the fruit such as grape, economic aspect incident
By massive losses, the deep processing of Table Grape is carried out, develops the versatility of Table Grape, can effectively adjust the supply and demand of grape
Relationship provides brand-new thinking for the comprehensive utilization of grape.Family too No. eight gluconic acids are similar to vinifera, pigment content phase
To lower, fragrance is unique, there is strong rose scent, increases for enhancing flavor characteristic of acid in conjunction with the red grape toning of northern ice, answers it
Mixed wine is closed, to develop a kind of new sparkling wine, enriches the market of alcohol product.
Three, summary of the invention
Of the invention provides a kind of red production method with the compound fizz of family too grape of northern ice.
To achieve the above object, the technical solution adopted by the present invention are as follows: ice is red and the compound fizz of family too grape for a kind of north
Manufacturing method, it is characterised in that: the production method are as follows: (1) grape material mix；(2) fruit sorting；(3) destemming is broken
It is broken；(4) it squeezes；(5) clarifying treatment is carried out to grape wine；(6) subsider juice is isolated；(7) add yeast, carry out alcoholic fermentation；(8)
Enter pressurized tank fermentation；(9) low temperature ageing waits press filtrations, filling.
Step (1) the grape material mixing: grape is the red grape of northern ice and family its weight ratio of too grape is 1:3；
Step (2) the raw material sorting: remove decayed fruit, Chinese olive and leaf impurity；
Step (3) destemming is broken: by destemming crusher, Grape stems being removed, grape fruit is broken.
Step (4) squeezing: being separated grape juice by squeezer, and except peeling slag, expressing process cannot be with strength
It is too big, crushing grape pip is prevented, tannin inferior is incorporated, influences the quality of wine；
PVPP0.5g/L and bentonite 1g/L is added in grape juice and carries out low temperature clarification for the step (5), adds simultaneously
Enter the SO of 60mg/L2。
The step (6) isolates subsider juice: by turning tank separating clarifying juice；
The step (7) plus yeast, carries out alcoholic fermentation: the active dry yeast of 0.2g/L is added, carries out alcoholic fermentation；
The step (8) enters pressurized tank fermentation: at the end of fermentation is fast, being transferred to seal-off pressure tank, continues alcohol
Fermentation, until pressure is not rising, fermentation ends.
Compared with prior art, the invention has the advantages that and effect:
The characteristics of present invention red according to northern ice grape and family too grape the characteristics of, by suitable compositely proportional, both make
Learn from other's strong points to offset one's weaknesses, the production method for having developed novel compound fizz.The method production northern ice is red and the too compound fizz in family
In shallow ruby red, clarify bright；Entrance is salubrious, slightly structure sense；With apple, apricot, pears, strawberry, sour cherry and muskmelon etc.
Fragrance based on fruit, degree of giving off a strong fragrance is moderate, and typicalness 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, gives
People's consumption provides more choices.
Four, Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Five, specific embodiment:
A kind of red manufacturing method with the compound fizz of family too grape of north ice are as follows: (1) grape material mixes；(2) fruit point
Choosing；(3) destemming is broken；(4) it squeezes；(5) clarifying treatment is carried out to grape wine；(6) subsider juice is isolated；(7) add yeast, carry out
Alcoholic fermentation；(8) enter pressurized tank fermentation；(9) low temperature ageing waits press filtrations, filling.
Step (1) the grape material mixing: grape is the red grape of northern ice and family its weight ratio of too grape is 1:3；
Step (2) the raw material sorting: remove decayed fruit, Chinese olive and leaf impurity；
Step (3) destemming is broken: by destemming crusher, Grape stems being removed, grape fruit is broken.
Step (4) squeezing: being separated grape juice by squeezer, and except peeling slag, expressing process cannot be with strength
It is too big, crushing grape pip is prevented, tannin inferior is incorporated, influences the quality of wine；
PVPP0.5g/L and bentonite 1g/L is added in grape juice and carries out low temperature clarification for the step (5), adds simultaneously
Enter the SO of 60mg/L2。
The step (6) isolates subsider juice: by turning tank separating clarifying juice；
The step (7) plus yeast, carries out alcoholic fermentation: the active dry yeast of 0.2g/L is added, carries out alcoholic fermentation；
The step (8) enters pressurized tank fermentation: at the end of fermentation is fast, being transferred to seal-off pressure tank, continues alcohol
Fermentation, until pressure is not rising, fermentation ends.
The red sugar content with the compound fizz of family too grape of the northern ice that the present invention obtains is 4.93g/L, and acid content is
5.17g/L, alcoholic strength 10.34%vol, pressure carbon dioxide are 8 atmospheric pressure.
Claims (1)
1. a kind of red manufacturing method with the compound fizz of family too grape of north ice, it is characterised in that: the production method are as follows:
(1) grape material mixes；(2) fruit sorting；(3) destemming is broken；(4) it squeezes；(5) clarifying treatment is carried out to grape wine；(6) divide
Separate out subsider juice；(7) add yeast, carry out alcoholic fermentation；(8) enter pressurized tank fermentation；(9) low temperature ageing waits press filtrations, filling；
Step (1) the grape material mixing: grape is the red grape of northern ice and family its weight ratio of too grape is 1:3；
Step (2) the raw material sorting: remove decayed fruit, Chinese olive and leaf impurity；
Step (3) destemming is broken: by destemming crusher, Grape stems being removed, grape fruit is broken；
Step (4) squeezing: being separated grape juice by squeezer, and except peeling slag, expressing process cannot be too big with strength,
Crushing grape pip is prevented, tannin inferior is incorporated, influences the quality of wine；
PVPP0.5g/L and bentonite 1g/L is added in grape juice and carries out low temperature clarification for the step (5), is added simultaneously
The SO of 60mg/L2；
The step (6) isolates subsider juice: by turning tank separating clarifying juice；
The step (7) plus yeast, carries out alcoholic fermentation: the active dry yeast of 0.2g/L is added, carries out alcoholic fermentation；
The step (8) enters pressurized tank fermentation: at the end of fermentation is fast, it is transferred to seal-off pressure tank, continues alcoholic fermentation,
Until pressure is not rising, fermentation ends.
Priority Applications (1)
| 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 |
Applications Claiming Priority (1)
| 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105907506A CN105907506A (en) | 2016-08-31 |
| CN105907506B true CN105907506B (en) | 2019-10-18 |
Family
ID=56759732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610478403.6A Active 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 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105907506B (en) |
Families Citing this family (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 |
-
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 |
|---|
| 嘉宝果起泡酒酚类物质研究;丁吉星，等;《中国酿造》;20141231;第33卷(第6期);第17-22页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105907506A (en) | 2016-08-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100989056B1 (en) | Sparkling Wine with Black Raspberry Contaning Low Alcohol and Manufacturing Method Thereof | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN101735914A (en) | Preparation method of Cabernet Gernischt dry red wine | |
| CN101412955A (en) | Kiwi fruit flavor dry wine and preparation thereof | |
| CN102604795B (en) | Preparation method of Malus micromalus brandy | |
| CN103695282A (en) | Processing technology of kiwi fruit vinegar | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN106701411A (en) | Method for preparing Chinese wolfberry, grape and sea-buckthorn wine | |
| CN101709255B (en) | Kiwifruit light type dry wine and preparation method thereof | |
| CN105907506B (en) | A kind of red production method with the compound fizz of family too grape of north ice | |
| CN111196981A (en) | Fruit wine prepared from subtropical fruit as raw material and preparation method thereof | |
| CN106085790A (en) | A kind of grape vinegar | |
| AU2019415387A1 (en) | Fermented composition of coffee cherry flesh and pericarp extract and method for producing same | |
| CN101165158A (en) | Method for preparing juicy peach wine | |
| CN105925403B (en) | A kind of red production method with the compound ligueur of family too grape of north ice | |
| CN101248864A (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN101760376A (en) | Bifidobacterium Chinese gooseberry wine and production process thereof | |
| JPH0838152A (en) | Production of fruit wine | |
| RU2156794C1 (en) | Method of fruit wine production | |
| CN105296263A (en) | Ginseng wine and production method thereof | |
| RU2752935C2 (en) | Method for producing natural fruit and berry wine with the use of vegetable sugar substitute | |
| CN109762710A (en) | A kind of brewage process of Hawthorn Fruit Wine | |
| CN107201290A (en) | A kind of preparation method of peach fruit wine | |
| CN107739674A (en) | The manufacturing process of health wine | |
| CN107236647A (en) | A kind of preparation method of local flavor cherry wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |