CN105969563A - Brewage method of wine - Google Patents
Brewage method of wine Download PDFInfo
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- CN105969563A CN105969563A CN201610567983.6A CN201610567983A CN105969563A CN 105969563 A CN105969563 A CN 105969563A CN 201610567983 A CN201610567983 A CN 201610567983A CN 105969563 A CN105969563 A CN 105969563A
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- vitis viniferae
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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 discloses a brewage method of wine. The method mainly comprises the following steps: raw material preparation, impregnation, pressing, clarifying, fermentation, standing, aging and the like. In the raw material preparation step, 1 part by weight of stem-removed Hetian red grapes, 1.5-3.5 parts by weight of Turpan red grapes and 1-3 parts by weight of Riesling grapes are selected, and 30-50ppm SO2 is added at the stem-removal crushing part. In the impregnation step, after 0.1-1 part by weight of grape juice is added, cold impregnation is carried out at 5-10 DEG C for 8-16 hours, wherein the grape juice is prepared by mixing and crushing the Hetian red grapes, Turpan red grapes and Riesling grapes. Compared with the prior art, the method disclosed by the invention has the advantages of simple technique and high grape variety localization rate, is natural and pollution-free, has the climate characteristics in Xinjiang, and enhances the economic benefit.
Description
Technical field
The present invention relates to a kind of brewing method for grape wine.
Background technology
Xinjiang is the provinces and regions that China grape-growing areas is maximum, is also the longest area of vinegrowing, have unique and
Abundant sunlight-heat reaources.In evolution, cultivate and introduced the excellent grape variety of various uses, how to utilize
The characteristic development converted products of each kind drives local economy, just seems particularly significant.At present, domestic and international Fructus Vitis viniferae and Portugal
Grape wine expert can brew the optimum area of natural sweet grape wine it is believed that Xinjiang is China.So we
Select the grape variety that some sugar contents are high, acidity is suitable, utilize these the Study on Resources to develop a kind of high-grade crude sweet
Type wine, thus formed wine-growing and wine processing industry chain (supply chain), drive local industries structure upgrading and
Development.On Vehicles Collected from Market, the main low-grade poor quality occurred blends NATURAL SWEET WINE (beverage) and some import sweet wines,
Domestic-developed less, especially Xinjiang fails to make full use of the grape resource of high-quality.Therefore, we develop a kind of tool
The natural sweet grape wine that can meet numerous consumer demand that have real meaning, that be suitable for Chinese taste, therefore
This kind of natural sweet grape wine has wide market prospect.
Summary of the invention
It is an object of the invention to provide the brewing method for grape wine of a kind of crude sweet type
The invention provides a kind of brewing method for grape wine, mainly comprise the steps:
A, raw material prepare: choose destemming but chip-proof and field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.5～3.5
Weight portion, Riesling Fructus Vitis viniferae 1～3 weight portion, add 30-50ppmSO at the broken place of destemming2；
B, dipping: add after 0.1～1 weight portion Sucus Vitis viniferae, carry out merceration stain 8～16 hours, temperature at 5-10 DEG C,
Described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Fructus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae
Juice；
C, squeezing: squeeze juice after dipping, take free juice and enter settling tank；
D, clarification: adding pectase in settling tank, addition is 0.03～0.05g/L；Add tartaric acid, add
Amount is 1-2g/L, and clarifying temp controls at 10-12 DEG C, settling time 12-24h；
E, fermentation: after clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced
50-70ppmSO2, the yeast 300-320g/KL after activation, be simultaneously introduced grape brandy 68-72v/v, fermentation temperature
Control at 14-18 DEG C；
F, standing: ferment to cooling during alcoholic strength 14.5% and terminate fermentation, control tank temperature and be 1-5 DEG C, clarify 36-72h；
G, aging: after standing, pour oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2Enter oak barrel, aging
Time: the 6-8 month, changing bucket once when 3-4 month, front 2-4 month temperature is 28-38 DEG C, and latter temperature is 12-20 DEG C,
Aging terminates i.e. to obtain wine finished product.
As improvement, after the wine finished product that g step obtains carries out coarse filtration, fine straining, Detection of Stability, old after bottling
Make 1-2.
Above-mentioned pectase and tartaric addition are to add according to the volume of the free juice obtained in settling tank.
A kind of wine, is mainly prepared by following steps:
A, raw material prepare: choose destemming but chip-proof and field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.5～3.5
Weight portion, Riesling Fructus Vitis viniferae 1～3 weight portion, add 30-50ppmSO at the broken place of destemming2；
B, dipping: add after 0.1～1 weight portion Sucus Vitis viniferae, carry out merceration stain 8～16 hours, temperature at 5-10 DEG C,
Described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Fructus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae
Juice；
C, squeezing: squeeze juice after dipping, take free juice and enter settling tank；
D, clarification: adding pectase in settling tank, addition is 0.03～0.05g/L；Add tartaric acid, add
Amount is 1-2g/L, and clarifying temp controls at 10-12 DEG C, settling time 12-24h；
E, fermentation: after clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced
50-70ppmSO2, the yeast 300-320g/KL after activation, be simultaneously introduced grape brandy 68-72v/v, fermentation temperature
Control at 14-18 DEG C；
F, standing: ferment to cooling during alcoholic strength 14.5% and terminate fermentation, control tank temperature and be 1-5 DEG C, clarify 36-72h；
G, aging: after standing, pour oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2Enter oak barrel, aging
Time: the 6-8 month, changing bucket once when 3-4 month, front 2-4 month temperature is 28-38 DEG C, and latter temperature is 12-20 DEG C,
Aging terminates i.e. to obtain wine finished product.
As improvement, after the wine finished product that g step obtains carries out coarse filtration, fine straining, Detection of Stability, old after bottling
Make 1-2.
Compared with prior art, the present invention has that technique is simple, grape variety native country rate is high, natural pollution-free, evident
Aobvious Xinjiang natural conditions and social customs of a place characteristic, the feature such as increase economic efficiency.
Detailed description of the invention
Embodiment 1: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.8 weight portion, Riesling Fructus Vitis viniferae 1 weight portion, destemming break
Broken place adds 50ppmSO2, entering after tank adds 1 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 16 hours, temperature is 9
DEG C, described Sucus Vitis viniferae is to crush obtain with field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae
Sucus Vitis viniferae, squeezes juice, takes free juice and enter settling tank after dipping, add pectase in settling tank, and addition is
0.05g/L；Adding tartaric acid, addition is 1g/L, and clarifying temp controls at 10 DEG C, settling time 12h, clarification
After end, the material in settling tank is fermented down to fermentation tank, be simultaneously introduced 50ppmSO2, the yeast after activation
320g/KL, is simultaneously introduced grape brandy 68v/v, and fermentation temperature controls at 16 DEG C, when fermentation is to alcoholic strength 14.5%
Cooling terminates fermentation, and controlling tank temperature is 4 DEG C, clarifies 36h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced
90ppmSO2Entering oak barrel, the aging time: July, change bucket once when 3 months, front April, temperature was 38 DEG C, after
Phase temperature is 16 DEG C, and aging terminates i.e. to obtain wine finished product, and above-mentioned pectase and tartaric addition are according to clear
The volume of the free juice obtained in clear tank adds.
Embodiment 2: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.5 weight portion, Riesling Fructus Vitis viniferae 3 weight portion, destemming break
Broken place adds 30ppmSO2, enter after tank adds 0.1 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 12.5 hours, temperature
At 7 DEG C, described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae crush
The Sucus Vitis viniferae arrived, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, addition in settling tank
For 0.05g/L；Adding tartaric acid, addition is 1.8g/L, and clarifying temp controls at 10 DEG C, settling time 12h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 66ppmSO2, after activation
Yeast 300g/KL, is simultaneously introduced grape brandy 69.5v/v, and fermentation temperature controls at 15 DEG C, and fermentation is to alcoholic strength
When 14.5%, cooling terminates fermentation, and controlling tank temperature is 3 DEG C, clarifies 44h, afterwards, pours oak barrel into and carry out aging,
It is simultaneously introduced 90ppmSO2Enter oak barrel, the aging time: 6.5 months, change bucket when 3 months once, front April temperature
Being 38 DEG C, latter temperature is 14 DEG C, and aging terminates i.e. to obtain wine finished product, above-mentioned pectase and tartaric addition
Amount is to add according to the volume of the free juice obtained in settling tank.
Embodiment 3: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.6 weight portion, Riesling Fructus Vitis viniferae 2 weight portion, destemming break
Broken place adds 35ppmSO2, enter after tank adds 0.1 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 9.5 hours, temperature
At 8 DEG C, described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae crush
The Sucus Vitis viniferae arrived, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, addition in settling tank
For 0.03g/L；Adding tartaric acid, addition is 1.8g/L, and clarifying temp controls at 10 DEG C, settling time 24h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 66ppmSO2, after activation
Yeast 319g/KL, is simultaneously introduced grape brandy 68.5v/v, and fermentation temperature controls at 14 DEG C, and fermentation is to alcoholic strength
When 14.5%, cooling terminates fermentation, and controlling tank temperature is 3 DEG C, clarifies 44h, afterwards, pours oak barrel into and carry out aging,
It is simultaneously introduced 90ppmSO2Enter oak barrel, the aging time: 7.5 months, change bucket when 4 months once, front February temperature
Being 37 DEG C, latter temperature is 19 DEG C, and aging terminates i.e. to obtain wine finished product, above-mentioned pectase and tartaric addition
Amount is to add according to the volume of the free juice obtained in settling tank.
Embodiment 4: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.8 weight portion, Riesling Fructus Vitis viniferae 2.5 weight portion, at destemming
Broken place adds 45ppmSO2, enter after tank adds 0.5 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 12 hours, temperature
At 10 DEG C, described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae crush
The Sucus Vitis viniferae arrived, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, addition in settling tank
For 0.03g/L；Adding tartaric acid, addition is 1.2g/L, and clarifying temp controls at 12 DEG C, settling time 24h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 56ppmSO2, after activation
Yeast 309g/KL, is simultaneously introduced grape brandy 69.5v/v, and fermentation temperature controls at 15 DEG C, and fermentation is to alcoholic strength
When 14.5%, cooling terminates fermentation, and controlling tank temperature is 2 DEG C, clarifies 54h, afterwards, pours oak barrel into and carry out aging,
It is simultaneously introduced 90ppmSO2Enter oak barrel, the aging time: 6.5 months, change bucket when 4 months once, front February temperature
Being 37 DEG C, latter temperature is 15 DEG C, and aging terminates i.e. to obtain wine finished product, above-mentioned pectase and tartaric addition
Amount is to add according to the volume of the free juice obtained in settling tank.
Embodiment 5: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.9 weight portion, Riesling Fructus Vitis viniferae 1.5 weight portion, at destemming
Broken place adds 49ppmSO2, enter after tank adds 0.6 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 10.5 hours, temperature
Degree is at 8 DEG C, and described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae are broken
The Sucus Vitis viniferae obtained, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, add in settling tank
Amount is 0.04g/L；Adding tartaric acid, addition is 1.8g/L, and clarifying temp controls at 12 DEG C, settling time 20h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 56ppmSO2, after activation
Yeast 301g/KL, is simultaneously introduced grape brandy 68.5v/v, and fermentation temperature controls at 14 DEG C, and fermentation is to alcoholic strength
When 14.5%, cooling terminates fermentation, and controlling tank temperature is 3 DEG C, clarifies 48h, afterwards, pours oak barrel into and carry out aging,
It is simultaneously introduced 90ppmSO2Enter oak barrel, the aging time: 7.5 months, change bucket when 4 months once, front February temperature
Being 36 DEG C, latter temperature is 15 DEG C, and aging terminates i.e. to obtain wine finished product, above-mentioned pectase and tartaric addition
Amount is to add according to the volume of the free juice obtained in settling tank.
Embodiment 6: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.8 weight portion, Riesling Fructus Vitis viniferae 1.9 weight portion, at destemming
Broken place adds 39ppmSO2, enter after tank adds 0.6 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 13 hours, temperature
At 5 DEG C, described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae crush
The Sucus Vitis viniferae arrived, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, addition in settling tank
For 0.03g/L；Adding tartaric acid, addition is 1.2g/L, and clarifying temp controls at 11 DEG C, settling time 20h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 57ppmSO2, after activation
Yeast 302g/KL, is simultaneously introduced grape brandy 69v/v, and fermentation temperature controls at 16 DEG C, and fermentation is to alcoholic strength 14.5%
Shi Jiangwen terminates fermentation, and controlling tank temperature is 2 DEG C, clarifies 58h, afterwards, pours oak barrel into and carry out aging, add simultaneously
Enter 90ppmSO2Entering oak barrel, the aging time: August, change bucket once when 3 months, front March, temperature was 36 DEG C,
Latter temperature is 15 DEG C, and aging terminates i.e. to obtain wine finished product, the wine finished product obtained is carried out coarse filtration, fine straining,
After Detection of Stability, aging 2 years after bottling.
Embodiment 7: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.7 weight portion, Riesling Fructus Vitis viniferae 2.9 weight portion, at destemming
Broken place adds 38ppmSO2, enter after tank adds 0.4 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 12.5 hours, temperature
Degree is at 8 DEG C, and described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae are broken
The Sucus Vitis viniferae obtained, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, add in settling tank
Amount is 0.05g/L；Adding tartaric acid, addition is 1.3g/L, and clarifying temp controls at 11 DEG C, settling time 21h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 57ppmSO2, after activation
Yeast 303g/KL, is simultaneously introduced grape brandy 70.5v/v, and fermentation temperature controls at 17 DEG C, and fermentation is to alcoholic strength
When 14.5%, cooling terminates fermentation, and controlling tank temperature is 4 DEG C, clarifies 46h, afterwards, pours oak barrel into and carry out aging,
It is simultaneously introduced 90ppmSO2Entering oak barrel, the aging time: June, change bucket once when 3 months, front March, temperature was
35 DEG C, latter temperature is 18 DEG C, and aging terminates i.e. to obtain wine finished product, the wine finished product obtained is carried out coarse filtration,
After fine straining, Detection of Stability, aging 2 years after bottling.
Embodiment 8: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 3.0 weight portion, Riesling Fructus Vitis viniferae 2.1 weight portion, at destemming
Broken place adds 48ppmSO2, enter after tank adds 0.6 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 11 hours, temperature
At 8 DEG C, described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae crush
The Sucus Vitis viniferae arrived, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, addition in settling tank
For 0.05g/L；Adding tartaric acid, addition is 1.3g/L, and clarifying temp controls at 10.9 DEG C, settling time 23h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 67ppmSO2, after activation
Yeast 308g/KL, is simultaneously introduced grape brandy 69v/v, and fermentation temperature controls at 17 DEG C, and fermentation is to alcoholic strength 14.5%
Shi Jiangwen terminates fermentation, and controlling tank temperature is 5 DEG C, clarifies 68h, afterwards, pours oak barrel into and carry out aging, add simultaneously
Enter 90ppmSO2Entering oak barrel, the aging time: August, change bucket once when 3.5 months, front March, temperature was 35 DEG C,
Latter temperature is 18 DEG C, and aging terminates i.e. to obtain wine finished product, the wine finished product obtained is carried out coarse filtration, fine straining,
After Detection of Stability, aging 1 year after bottling.
Embodiment 9: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.6 weight portion, Riesling Fructus Vitis viniferae 1.1 weight portion, at destemming
Broken place adds 47ppmSO2, enter after tank adds 0.7 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 13.5 hours, temperature
Degree is at 9 DEG C, and described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae are broken
The Sucus Vitis viniferae obtained, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, add in settling tank
Amount is 0.03g/L；Adding tartaric acid, addition is 1.6g/L, and clarifying temp controls at 10.9 DEG C, settling time 13h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 55ppmSO2, after activation
Yeast 307g/KL, is simultaneously introduced grape brandy 70.5v/v, and fermentation temperature controls at 17 DEG C, and fermentation is to alcoholic strength
When 14.5%, cooling terminates fermentation, and controlling tank temperature is 4 DEG C, clarifies 56h, afterwards, pours oak barrel into and carry out aging,
It is simultaneously introduced 90ppmSO2Enter oak barrel, the aging time: June, change bucket when 3.5 months once, front February temperature
Being 33 DEG C, latter temperature is 20 DEG C, and aging terminates i.e. to obtain wine finished product, is carried out slightly by the wine finished product obtained
After filter, fine straining, Detection of Stability, aging 2 years after bottling.
Embodiment 10: a kind of brewing method for grape wine, brewages the most by the following method, chooses destemming but do not crush
And field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.5 weight portion, Riesling Fructus Vitis viniferae 1.3 weight portion, at destemming
Broken place adds 37ppmSO2, enter after tank adds 0.5 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 14 hours, temperature
At 10 DEG C, described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and the three kinds of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae crush
The Sucus Vitis viniferae arrived, squeezes juice, takes free juice and enter settling tank after dipping, add pectase, addition in settling tank
For 0.03g/L；Adding tartaric acid, addition is 1.6g/L, and clarifying temp controls at 10.5 DEG C, settling time 14h,
After clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced 68ppmSO2, after activation
Yeast 317g/KL, is simultaneously introduced grape brandy 70v/v, and fermentation temperature controls at 17 DEG C, and fermentation is to alcoholic strength 14.5%
Shi Jiangwen terminates fermentation, and controlling tank temperature is 5 DEG C, clarifies 48h, afterwards, pours oak barrel into and carry out aging, add simultaneously
Enter 90ppmSO2Entering oak barrel, the aging time: August, change bucket once when 3.5 months, front February, temperature was 33 DEG C,
Latter temperature is 20 DEG C, and aging terminates i.e. to obtain wine finished product, the wine finished product obtained is carried out coarse filtration, fine straining,
After Detection of Stability, aging 1.5 years after bottling.
Embodiment 11: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.4 weight portion, Riesling Fructus Vitis viniferae 2.3 weight portion, add at the broken place of destemming
37ppmSO2, enter after tank adds 0.4 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 15.5 hours, temperature at 7 DEG C,
Described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Fructus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae
Juice, squeezes juice, takes free juice and enter settling tank after dipping, add pectase in settling tank, and addition is 0.05g/L；
Adding tartaric acid, addition is 1.6g/L, and clarifying temp controls at 10.5 DEG C, settling time 15h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 65ppmSO2, the yeast 316g/KL after activation,
Being simultaneously introduced grape brandy 71.5v/v, fermentation temperature controls at 18 DEG C, ferments to cooling during alcoholic strength 14.5% eventually
Only fermentation, controlling tank temperature is 4.5 DEG C, clarifies 66h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: August, change bucket once when 3 months, within first 24 months, temperature is 30 DEG C, and latter temperature is
14 DEG C, aging terminates i.e. to obtain wine finished product, and above-mentioned pectase and tartaric addition are to obtain according in settling tank
To the volume of free juice add.
Embodiment 12: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.9 weight portion, Riesling Fructus Vitis viniferae 2.6 weight portion, add at the broken place of destemming
31ppmSO2, enter after tank adds 0.1 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 10 hours, temperature at 5 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.04g/L；
Adding tartaric acid, addition is 1.5g/L, and clarifying temp controls at 11.5 DEG C, settling time 15h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 58ppmSO2, the yeast 311g/KL after activation,
Being simultaneously introduced grape brandy 70v/v, fermentation temperature controls at 17 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 5 DEG C, clarifies 38h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: August, change bucket once when 3 months, front February, temperature was 30 DEG C, and latter temperature is
14 DEG C, aging terminates i.e. to obtain wine finished product, and above-mentioned pectase and tartaric addition are to obtain according in settling tank
To the volume of free juice add.
Embodiment 13: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.3 weight portion, Riesling Fructus Vitis viniferae 1.6 weight portion, add at the broken place of destemming
36ppmSO2, enter after tank adds 0.7 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 9.5 hours, temperature at 8 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.04g/L；
Adding tartaric acid, addition is 1.5g/L, and clarifying temp controls at 11.5 DEG C, settling time 18h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 64ppmSO2, the yeast 312g/KL after activation,
Being simultaneously introduced grape brandy 71.5v/v, fermentation temperature controls at 16 DEG C, ferments to cooling during alcoholic strength 14.5% eventually
Only fermentation, controlling tank temperature is 4.5 DEG C, clarifies 66h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: August, change bucket once when 4 months, within first 2.5 months, temperature is 30 DEG C, latter temperature
Being 12 DEG C, aging terminates i.e. to obtain wine finished product, and above-mentioned pectase and tartaric addition are according in settling tank
The volume of the free juice obtained adds.
Embodiment 14: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.4 weight portion, Riesling Fructus Vitis viniferae 1.8 weight portion, add at the broken place of destemming
46ppmSO2, enter after tank adds 0.2 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 15 hours, temperature at 6 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.05g/L；
Adding tartaric acid, addition is 1.5g/L, and clarifying temp controls at 11.9 DEG C, settling time 20h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 59ppmSO2, the yeast 314g/KL after activation,
Being simultaneously introduced grape brandy 71v/v, fermentation temperature controls at 15 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 1 DEG C, clarifies 72h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: June, change bucket once when 4 months, within first 2.5 months, temperature is 30 DEG C, latter temperature
Being 12 DEG C, aging terminates i.e. to obtain wine finished product, and above-mentioned pectase and tartaric addition are according in settling tank
The volume of the free juice obtained adds.
Embodiment 15: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.2 weight portion, Riesling Fructus Vitis viniferae 2.8 weight portion, add at the broken place of destemming
44ppmSO2, enter after tank adds 0.3 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 10 hours, temperature at 5 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.05g/L；
Adding tartaric acid, addition is 1.5g/L, and clarifying temp controls at 11.9 DEG C, settling time 22h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 54ppmSO2, the yeast 304g/KL after activation,
Being simultaneously introduced grape brandy 71.5v/v, fermentation temperature controls at 16 DEG C, ferments to cooling during alcoholic strength 14.5% eventually
Only fermentation, controlling tank temperature is 3.5 DEG C, clarifies 69h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: July, change bucket once when 4 months, within first 3.5 months, temperature is 30 DEG C, latter temperature
Being 20 DEG C, aging terminates i.e. to obtain wine finished product, and above-mentioned pectase and tartaric addition are according in settling tank
The volume of the free juice obtained adds.
Embodiment 16: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 3.2 weight portion, Riesling Fructus Vitis viniferae 2.4 weight portion, add at the broken place of destemming
34ppmSO2, entering after tank adds 0.4 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 9 hours, temperature is at 7 DEG C, described
Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.04g/L；
Adding tartaric acid, addition is 1.1g/L, and clarifying temp controls at 11.2 DEG C, settling time 16h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 69ppmSO2, the yeast 302g/KL after activation,
Being simultaneously introduced grape brandy 71v/v, fermentation temperature controls at 14 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 1 DEG C, clarifies 39h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: June, change bucket once when 3.5 months, within first 3.5 months, temperature is 28 DEG C, later stage temperature
Degree is 20 DEG C, and aging terminates i.e. to obtain wine finished product, the wine finished product obtained carries out coarse filtration, fine straining, stablizes
Property detection after, aging 1.9 years after bottling.
Embodiment 17: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 2.1 weight portion, Riesling Fructus Vitis viniferae 1.4 weight portion, add at the broken place of destemming
42ppmSO2, enter after tank adds 0.8 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 16 hours, temperature at 5 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.04g/L；
Adding tartaric acid, addition is 1.1g/L, and clarifying temp controls at 11.2 DEG C, settling time 16h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 51ppmSO2, the yeast 312g/KL after activation,
Being simultaneously introduced grape brandy 72v/v, fermentation temperature controls at 18 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 2.5 DEG C, clarifies 69h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: 6.5 months, change bucket once when 3.5 months, within first 3.5 months, temperature is 28 DEG C, the later stage
Temperature is 19 DEG C, and aging terminates i.e. to obtain wine finished product, and the wine finished product obtained carries out coarse filtration, fine straining, steady
After qualitative detection, aging 1.9 years after bottling.
Embodiment 18: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 3.1 weight portion, Riesling Fructus Vitis viniferae 1.7 weight portion, add at the broken place of destemming
32ppmSO2, enter after tank adds 0.9 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 8 hours, temperature at 10 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.03g/L；
Adding tartaric acid, addition is 1.9g/L, and clarifying temp controls at 11.7 DEG C, settling time 17h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 70ppmSO2, the yeast 311g/KL after activation,
Being simultaneously introduced grape brandy 72v/v, fermentation temperature controls at 18 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 1 DEG C, clarifies 39h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: July, change bucket once when 3.5 months, front February, temperature was 29 DEG C, latter temperature
Being 19 DEG C, aging terminates i.e. to obtain wine finished product, and the wine finished product obtained is carried out coarse filtration, fine straining, stability
After detection, aging 1.1 years after bottling.
Embodiment 19: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 3.3 weight portion, Riesling Fructus Vitis viniferae 2.7 weight portion, add at the broken place of destemming
33ppmSO2, enter after tank adds 0.6 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 16 hours, temperature at 9 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.03g/L；
Adding tartaric acid, addition is 1.9g/L, and clarifying temp controls at 11.7 DEG C, settling time 17h, after clarification terminates,
Material in settling tank is fermented down to fermentation tank, is simultaneously introduced 61ppmSO2, the yeast 317g/KL after activation,
Being simultaneously introduced grape brandy 68v/v, fermentation temperature controls at 18 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 2.5 DEG C, clarifies 59h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: 6.5 months, change bucket once when 3.5 months, front February, temperature was 29 DEG C, later stage temperature
Degree is 17 DEG C, and aging terminates i.e. to obtain wine finished product, the wine finished product obtained carries out coarse filtration, fine straining, stablizes
Property detection after, aging 2 years after bottling.
Embodiment 20: a kind of wine, brewages the most by the following method, chooses destemming but chip-proof and Tian Hong Portugal
Grape 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 3.5 weight portion, Riesling Fructus Vitis viniferae 2.6 weight portion, add at the broken place of destemming
43ppmSO2, enter after tank adds 1 weight portion Sucus Vitis viniferae afterwards, carry out merceration stain 10.5 hours, temperature at 5 DEG C, institute
Stating Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Sucus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae,
Squeezing juice after dipping, take free juice and enter settling tank, add pectase in settling tank, addition is 0.03g/L；
Adding tartaric acid, addition is 1g/L, and clarifying temp controls at 12 DEG C, settling time 20h, after clarification terminates, and will
Material in settling tank ferments down to fermentation tank, is simultaneously introduced 62ppmSO2, the yeast 319g/KL after activation,
Being simultaneously introduced grape brandy 69v/v, fermentation temperature controls at 14 DEG C, ferments to cooling termination during alcoholic strength 14.5%
Fermentation, controlling tank temperature is 1.5 DEG C, clarifies 70h, afterwards, pours oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2
Entering oak barrel, the aging time: 6.5 months, change bucket once when 4 months, front April, temperature was 38 DEG C, latter temperature
Being 17 DEG C, aging terminates i.e. to obtain wine finished product, and the wine finished product obtained is carried out coarse filtration, fine straining, stability
After detection, aging 1.5 years after bottling.
Claims (3)
1. a brewing method for grape wine, mainly comprises the following steps that
A, raw material prepare: choose destemming but chip-proof and field Radix seu Herba Tetrastigmatis Hypoglauci 1 weight portion, Turfan Radix seu Herba Tetrastigmatis Hypoglauci 1.5～3.5
Weight portion, Riesling Fructus Vitis viniferae 1～3 weight portion, add 30-50ppmSO at the broken place of destemming2；
B, dipping: add after 0.1～1 weight portion Sucus Vitis viniferae, carry out merceration stain 8～16 hours, temperature at 5-10 DEG C,
Described Sucus Vitis viniferae is and field Radix seu Herba Tetrastigmatis Hypoglauci, Turfan Radix seu Herba Tetrastigmatis Hypoglauci and three kinds of broken Fructus Vitis viniferaes obtained of Fructus Vitis viniferae mixing of Riesling Fructus Vitis viniferae
Juice；
C, squeezing: squeeze juice after dipping, take free juice and enter settling tank；
D, clarification: adding pectase in settling tank, addition is 0.03～0.05g/L；Add tartaric acid, add
Amount is 1-2g/L, and clarifying temp controls at 10-12 DEG C, settling time 12-24h；
E, fermentation: after clarification terminates, the material in settling tank is fermented down to fermentation tank, is simultaneously introduced
50-70ppmSO2, yeast 300-320g/KL after activation, it is simultaneously introduced grape brandy 68-72v/v, fermentation temperature
Control at 14-18 DEG C；
F, standing: ferment to cooling during alcoholic strength 14.5% and terminate fermentation, control tank temperature and be 1-5 DEG C, clarify 36-72h；
G, aging: after standing, pour oak barrel into and carry out aging, be simultaneously introduced 90ppmSO2Enter oak barrel, aging
Time: the 6-8 month, changing bucket once when 3-4 month, front 2-4 month temperature is 28-38 DEG C, and latter temperature is 12-20 DEG C,
Aging terminates i.e. to obtain wine finished product.
Brewing method for grape wine the most according to claim 1, it is characterised in that: the wine that g step obtains
After finished product carries out coarse filtration, fine straining, Detection of Stability, aging 1-2 after bottling.
3. a wine, is brewageed by the method described in any claim of claim 1～2.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728291A (en) * | 2017-04-20 | 2018-11-02 | 石河子大学 | A kind of black fruit fructus lycii brewing method for grape wine |
| CN113186051A (en) * | 2021-03-29 | 2021-07-30 | 吐鲁番楼兰酒庄股份有限公司 | Bai Shi nan Li kou wine and preparation method thereof |
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Application publication date: 20160928 |