CN106085680A - A kind of processing method of red wine - Google Patents
A kind of processing method of red wine Download PDFInfo
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- CN106085680A CN106085680A CN201610693473.3A CN201610693473A CN106085680A CN 106085680 A CN106085680 A CN 106085680A CN 201610693473 A CN201610693473 A CN 201610693473A CN 106085680 A CN106085680 A CN 106085680A
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- fermentation
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- vitis viniferae
- red wine
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The processing method that the invention discloses a kind of red wine, belongs to drinks preparing technical field, comprises the following steps: Feedstock treating, one time fermentation, squeezing and after fermentation, filter to obtain finished product.The invention has the beneficial effects as follows: the preparation method of red wine of the present invention, in actual application, scientific and normal, control rationally, the wine of preparation, mouthfeel alcohol just, good to eat delicious food.
Description
Technical field
The invention belongs to drinks technology of preparing, the processing method particularly relating to a kind of red wine.
Background technology
Containing mineral calcium, potassium, phosphorus, ferrum, glucose, fructose, protein, tartaric acid and multivitamin in Fructus Vitis viniferae
B1, B2, B6, C, P etc., possibly together with the aminoacid of multiple needed by human body, high nutritive value, often food Fructus Vitis viniferae is to neurasthenia, tired
Labor is the most of great advantage, and it is possibly together with the multiple material with physiological function in addition.Wine is with fresh Fructus Vitis viniferae or Fructus Vitis viniferae
The fermented alcoholic beverage led to of juice, its alcoholic strength is low, drinks health useful in right amount.Day along with wine consumption figure
The raising that benefit increases and grape wine quality is required by people, the competition of Wine Market, brewage the Portugal of high-quality
Grape wine or grape drink will can be effectively improved the market competitiveness of enterprise.Traditional method for preparing grape wine is that crushing grapes obtains
Obtain Sucus Vitis viniferae, then use culture propagation Sucus Vitis viniferae, filter the juice fermented and obtain fruit wine.Crushing grapes can destroy the battalion in Fructus Vitis viniferae
Forming point and flavor substance, cause that fruit wine mouthfeel is the best, taste is the most mellow, and squeeze and obtain fruit wine and do not clarify, color and luster is also subject to
To certain impact.It addition, the marc that squeezing is formed is usually free of and fully utilizes, but directly losing, this not only makes
Become the waste of resource, and also result in the pollution of environment.
The wine that fruit wine has been drawn the whole nutrition in fruit the most exactly and made, wherein contains abundant vitamin
Aminoacid with needed by human body.Even if sometimes eating something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because of
It is dissolved completely in fruit wine for nutritional labeling, simultaneously containing substantial amounts of polyphenol in fruit wine, suppression fat can have been played and exist
The effect piled up in human body, makes people be not easy accumulation fat and proud flesh.Fruit wine can regulate human metabolism, promotes that blood follows
Ring, prevents cholesterol from increasing, and can also play diuresis simultaneously, excites liver function and prevent the effect of aging, and long-term drink can prevent
Vitamin C deficiency, anemia, eye keratitis, vessel softening, facilitating digestion.
Summary of the invention
For solving above-mentioned technical problem, the processing method that the invention provides a kind of red wine.
The present invention is achieved by the following technical programs.
The processing method of a kind of red wine, comprises the following production steps that
1) Feedstock treating: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
The broken destemming Fructus Vitis viniferae that obtains is starched；
2) one time fermentation: pouring in container by Fructus Vitis viniferae slurry, bottleneck or cylinder mouth are built with clean gauze, ferment；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, sealed fermenting；
4) filtering: after fermentation ends, the fermentation liquid of formation is through filtering, then by filtrate clarification 5～8d, then, then warp
Filter, obtain Fructus Vitis viniferae wine base, carry out the most again blending, centrifugal obtain wine.
Described Radix seu Herba Tetrastigmatis Hypoglauci is the one in May green, summer peak fragrant, huge black, fragrant and sweet.
Described Fructus Vitis viniferae slurry is added with 20-50mg the sulfur dioxide of L.
Described Fructus Vitis viniferae slurry is added with the pectase that Fructus Vitis viniferae starches 0.01%～the 0.1% of weight.
Described pectase is the one in EX-V and HC.
The enzymatic hydrolysis condition of described pectase is: pH=3～7, temperature=20～50 DEG C, time=10～50h.
Described one time fermentation temperature is 20-30 DEG C, and fermentation time is 5～7d.
Described one time fermentation is also added with the Angel TH wine high activity dried yeast of 0.1～0.5%.
Described after fermentation is added with 20-70mg the sulfur dioxide of L, and fermentation temperature is 15～20 DEG C, fermentation time
It is 9～16d.
The beneficial effects of the present invention is: the brewage process of the red wine of the present invention, technological process is easy, by once
Fermentation and after fermentation, make the red wine sweet-smelling prepared strong, and taste is pure and sweet, filters the wine crystalline substance that clarification process makes to prepare
Bright, glossy, substantially increase the drinking quality of wine, the gradation of sulfur dioxide processes and wine can be made in length as far as possible
In time, keep clarification and pigment stable, make wine reach the dual raising of mouthfeel and outward appearance.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
The processing method of a kind of red wine, comprises the following production steps that
1) Feedstock treating: clean after rejecting blue or green grain, rotten grain and other foreign material in May green, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 20mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.01% EX-
V pectase, when pH value is 3, condition enzymolysis 10h at 20 DEG C；
2) one time fermentation: pour in container by Fructus Vitis viniferae slurry, adds the Angel TH wine high activity of Fructus Vitis viniferae slurry weight 0.1%
Dry yeast, bottleneck or cylinder mouth are built with clean gauze, are 20 DEG C of bottom fermentation 5d in temperature；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 20mg the sulfur dioxide of L, be 15 DEG C in temperature, sealed fermenting 9d；
4) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains wine.
Embodiment two
The processing method of a kind of red wine, comprises the following production steps that
1) Feedstock treating: clean after blue or green grain, rotten grain and other foreign material during the rejecting summer is black, clean up and carry out hand-crushed
Destemming obtain Fructus Vitis viniferae slurry after, add 35mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.05% HC fruit
Glue enzyme, when pH value is 5, condition enzymolysis 30h at 30 DEG C；
2) one time fermentation: pour in container by Fructus Vitis viniferae slurry, adds the Angel TH wine high activity of Fructus Vitis viniferae slurry weight 0.3%
Dry yeast, bottleneck or cylinder mouth are built with clean gauze, are 25 DEG C of bottom fermentation 6d in temperature；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 40mg the sulfur dioxide of L, be 18 DEG C in temperature, sealed fermenting 12d；
4) filtering: after fermentation ends, filtrate, through filtering, is then clarified 7d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains wine.
Embodiment three
The processing method of a kind of red wine, comprises the following production steps that
1) Feedstock treating: clean after rejecting the blue or green grain in huge peak, rotten grain and other foreign material, clean up and carry out hand-crushed
Destemming obtain Fructus Vitis viniferae slurry after, add 50mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.1% EX-V fruit
Glue enzyme, when pH value is 7, condition enzymolysis 50h at 50 DEG C；
2) one time fermentation: pour in container by Fructus Vitis viniferae slurry, adds the Angel TH wine high activity of Fructus Vitis viniferae slurry weight 0.5%
Dry yeast, bottleneck or cylinder mouth are built with clean gauze, are 30 DEG C of bottom fermentation 7d in temperature；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 70mg the sulfur dioxide of L, be 20 DEG C in temperature, sealed fermenting 16d；
4) filtering: after fermentation ends, filtrate, through filtering, is then clarified 8d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains wine.
Embodiment four
The processing method of a kind of red wine, comprises the following production steps that
1) Feedstock treating: clean after rejecting blue or green grain, rotten grain and other foreign material in May green, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 20mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.01% EX-
V and HC pectase, when pH value is 5, condition enzymolysis 30h at 35 DEG C；
2) one time fermentation: pour in container by Fructus Vitis viniferae slurry, adds the Angel TH wine high activity of Fructus Vitis viniferae slurry weight 0.1%
Dry yeast, bottleneck or cylinder mouth are built with clean gauze, are 20 DEG C of bottom fermentation 5d in temperature；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 20mg the sulfur dioxide of L, be 15 DEG C in temperature, sealed fermenting 9d；
4) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains wine.
Embodiment five
The processing method of a kind of red wine, comprises the following production steps that
1) Feedstock treating: clean after rejecting blue or green grain, rotten grain and other foreign material in May green, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 20mg the sulfur dioxide of L, add the 0.01%% of Fructus Vitis viniferae slurry weight after stirring
EX-V and HC pectase, when pH value is 3, condition enzymolysis 10h at 20 DEG C；
2) one time fermentation: pour in container by Fructus Vitis viniferae slurry, adds the Angel TH wine high activity of Fructus Vitis viniferae slurry weight 0.3%
Dry yeast, bottleneck or cylinder mouth are built with clean gauze, are 25 DEG C of bottom fermentation 6d in temperature；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 20mg the sulfur dioxide of L, be 15 DEG C in temperature, sealed fermenting 9d；
4) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains wine.
Claims (9)
1. the processing method of a red wine, it is characterised in that comprise the following production steps that
1) Feedstock treating: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, clean up and carry out hand-crushed
Stalk obtains Fructus Vitis viniferae slurry；
2) one time fermentation: pouring in container by Fructus Vitis viniferae slurry, bottleneck or cylinder mouth are built with clean gauze, ferment；
3) squeezing and after fermentation: step 2) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to carry out point
From, remaining skin slag and do not break the parcel squeezing of fruit grain gauze, extrusion residual juice；The juice collected is loaded stainless steel cask,
Sealed fermenting；
4) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5～8d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains wine.
2. the processing method of red wine as claimed in claim 1, it is characterised in that described Radix seu Herba Tetrastigmatis Hypoglauci is May green, summer
One in peak fragrant, huge black, fragrant and sweet.
3. the processing method of red wine as claimed in claim 1, it is characterised in that be added with 20-in described Fructus Vitis viniferae slurry
50mg the sulfur dioxide of L.
4. the processing method of red wine as claimed in claim 1, it is characterised in that be added with Fructus Vitis viniferae in described Fructus Vitis viniferae slurry
The pectase of 0.01%～the 0.1% of slurry weight.
5. the processing method of red wine as claimed in claim 4, it is characterised in that described pectase is in EX-V and HC
One.
6. the processing method of red wine as claimed in claim 4, it is characterised in that the enzymatic hydrolysis condition of described pectase
For: pH=3～7, temperature=20～50 DEG C, time=10～50h.
7. the processing method of red wine as claimed in claim 1, it is characterised in that described one time fermentation temperature is 20-
30 DEG C, fermentation time is 5～7d.
8. the processing method of red wine as claimed in claim 1, it is characterised in that be also added with in described one time fermentation
0.1～the Angel TH wine high activity dried yeast of 0.5%.
9. the processing method of red wine as claimed in claim 1, it is characterised in that be added with 20-in described after fermentation
70mg the sulfur dioxide of L, and fermentation temperature is 15～20 DEG C, and fermentation time is 9～16d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610693473.3A CN106085680A (en) | 2016-08-19 | 2016-08-19 | A kind of processing method of red wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610693473.3A CN106085680A (en) | 2016-08-19 | 2016-08-19 | A kind of processing method of red wine |
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| CN201610693473.3A Pending CN106085680A (en) | 2016-08-19 | 2016-08-19 | A kind of processing method of red wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753969A (en) * | 2017-03-09 | 2017-05-31 | 孙洪领 | A kind of brew method of red wine |
| CN107868740A (en) * | 2017-11-11 | 2018-04-03 | 威龙葡萄酒股份有限公司 | A kind of brewing method for improving resveratrol in wines content |
| CN110835590A (en) * | 2019-12-04 | 2020-02-25 | 冯益孝 | Grape medicinal liquor, preparation method and application thereof |
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| CN102703269A (en) * | 2012-05-29 | 2012-10-03 | 句容市张小虎葡萄专业合作社 | Grape wine and brewing method thereof |
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| CN102093940A (en) * | 2010-11-24 | 2011-06-15 | 于宏中 | Process for brewing selenium-enriched dry red wine |
| CN102703269A (en) * | 2012-05-29 | 2012-10-03 | 句容市张小虎葡萄专业合作社 | Grape wine and brewing method thereof |
| CN103013732A (en) * | 2013-01-16 | 2013-04-03 | 赫忠友 | Purple corn and red grape wine brewing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753969A (en) * | 2017-03-09 | 2017-05-31 | 孙洪领 | A kind of brew method of red wine |
| CN107868740A (en) * | 2017-11-11 | 2018-04-03 | 威龙葡萄酒股份有限公司 | A kind of brewing method for improving resveratrol in wines content |
| CN110835590A (en) * | 2019-12-04 | 2020-02-25 | 冯益孝 | Grape medicinal liquor, preparation method and application thereof |
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Application publication date: 20161109 |
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