CN106398943A - Natural sweet type and quickly marked wine-making method - Google Patents
Natural sweet type and quickly marked wine-making method Download PDFInfo
- Publication number
- CN106398943A CN106398943A CN201611074984.3A CN201611074984A CN106398943A CN 106398943 A CN106398943 A CN 106398943A CN 201611074984 A CN201611074984 A CN 201611074984A CN 106398943 A CN106398943 A CN 106398943A
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- CN
- China
- Prior art keywords
- wine
- vitis viniferae
- fructus vitis
- mash
- sweet type
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Abstract
The invention discloses a natural sweet type and quickly marked wine-making method. The natural sweet type and quickly marked wine-making method includes steps of adding SO2 and pectinase in a grape mash after removing stalk and breaking grape; after immersing the grape mash at low temperature, adding active dry yeast and starting fermentation; when the alcoholic strength of the wine reaches 8.2% V/V-10.5% V/V, separating peel with slag, and obtaining bulk wine; finishing the fermentation of the bulk wine by using the thermal fertilization, so as to resist decomposition of rest reducing sugar by the yeast in the bulk wine and influence the balance of the wine body; clarifying the bulk wine after thermal sterilization at low temperature, and obtaining low alcoholic strength of wine after filtering by bentonite and kieselguhr, wherein the residual sugar can reach 50 g/L above, and another sugar is not required for the raw material; the wine produced by the natural sweet type and quickly marked wine-making method is sour and sweet in taste, light in wine body, and can be marketed without aging.
Description
Technical field
The present invention relates to wine production technical field, particularly to a kind of crude sweet type and quick listing Fructus Vitis viniferae fermented glutinous rice
Make method.
Background technology
The existing sweet wine brewageed, in addition to Botrytised wine and ice wine（Need special process, cost is very high, technique
Complicated）, be all using staying sugared technique after Fructus Vitis viniferae alcohol fermentation, the sugar content of sweet wine according to standard GB/T 15037～
2006 are greater than 50g/L, and the source of sugar has three kinds, and one kind is outer sugaring, dregs of grape wine precision at 13 degree about, the aging time 1
More than year；Second is Fructus Vitis viniferae Delayed harvest, improve Fructus Vitis viniferae sugar content, alcoholic strength at 13 degree about, 1 year aging time with
On, relatively costly；The third is additional edible ethanol, terminates fermentation, and alcoholic strength, at 22 degree about, more than 1 year aging time, becomes
This is higher.
Content of the invention
In view of this it is necessary to provide a kind of crude sweet type and the grape wine brewage-method of quick listing.
A kind of crude sweet type and the grape wine brewage-method of quick listing, comprise the following steps：
Destemming crushes：After complete for the Fructus Vitis viniferae of well-graded predetermined quality destemming, carry out partial crushing to obtain Fructus Vitis viniferae mash, to
The SO of scheduled volume is added in Fructus Vitis viniferae mash2And pectase；
Low temperature dipping：Fructus Vitis viniferae mash carries out low temperature dipping in 5～10 DEG C of belt leathers, and the low temperature dipping time is 24～48h, to obtain fruit
More utilities in skin；
Alcohol fermentation：Add the active dry yeast of scheduled volume, control fermentation temperature to be fermented, in wine for 20～22 DEG C
When alcoholic strength reaches 8.5%V/V～10.5%V/V, carry out skin slag and separate, obtain Fructus Vitis viniferae wine base；
Terminate Fructus Vitis viniferae wine base fermentation using thermal sterilization：Thermal sterilization is carried out to the Fructus Vitis viniferae wine base also in fermentation, to stop wine
Yeast in liquid decomposes remaining reducing sugar；
Low temperature clarification：The temperature of the Fructus Vitis viniferae wine base after thermal sterilization is reduced rapidly to 0～5 DEG C, adds scheduled volume Bentonite, interpolation
The sulfurous acid adjustment wine free sulur dioxide of scheduled volume reaches 50mg/L, maintains low temperature 3～5 days, subsequent kieselguhr filters
To obtain the wine of clarification.
In the grape wine brewage-method of above-mentioned crude sweet type and quick listing, after grape stem removing crushes, to Fructus Vitis viniferae mash
Middle addition SO2, pectase；After Fructus Vitis viniferae mash low temperature dipping, add active dry yeast, start to ferment；Alcoholic strength when wine
When reaching 8.5%V/V～10.5%V/V, carry out skin slag and separate, obtain Fructus Vitis viniferae wine base；Terminate Fructus Vitis viniferae wine base fermentation using thermal sterilization,
To stop the decomposition to remaining reducing sugar for the yeast in Fructus Vitis viniferae wine base, the balance of impact dregs of grape wine body；After thermal sterilization
Fructus Vitis viniferae wine base low temperature clarification, after adding Bentonite, kieselguhr to filter, the alcoholic strength of the wine of acquisition is relatively low, and the residual sugar of reservation is permissible
Reach more than 50g/L, so raw material does not need additional sugar, the grape wine brewage-method of above-mentioned crude sweet type and quick listing produces
The wine sweet mouthfeel going out is good to eat, wine body is merrily and lightheartedly it is not necessary to aging gets final product list marketing.
Specific embodiment
The present invention provides a kind of crude sweet type and the grape wine brewage-method of quick listing, the ethanol of the wine produced
Degree controls in 8.5%V/V～10.5%V/V, and residual sugar controls in more than 50g/L, product sweet and sour taste, and wine body is merrily and lightheartedly easily drunk, and produces
Complete to list marketing at 15 days about.
Above-mentioned crude sweet type described in detail below and the grape wine brewage-method of quick listing, the method includes walking as follows
Suddenly：
Step S300, raw material prepares：Prescription no disease fruit, mould decayed fruit, Fructus Canarii, second fruit, the sugar content of fruit 22%～24%
Ripe Radix seu Herba Tetrastigmatis Hypoglauci.
Step S301, destemming crushes：After complete for the Fructus Vitis viniferae of well-graded predetermined quality destemming, carry out partial crushing, with
Obtain Fructus Vitis viniferae mash, add the SO of scheduled volume in Fructus Vitis viniferae mash2And pectase.Wherein, by 50～60mg/L to Fructus Vitis viniferae mash
Middle addition SO2, concrete addition adds according to Fructus Vitis viniferae health status and quality, adds in Grape fragmentation liquid by 20～30mg/L
Enter pectase.Wherein L refers to the measurement unit of Fructus Vitis viniferae mash, and Fructus Vitis viniferae mash PH controls 3.2～3.5；Wherein, percentage of damage is little
In 30%.
Step S302, low temperature dipping：Fructus Vitis viniferae mash belt leather at 5～10 DEG C carries out low temperature dipping, and the low temperature dipping time is
24～48h, to obtain more utilities in peel.For example, the material such as fragrance, tannin, pigment in extraction peel.
Step S303, alcohol fermentation：Add the active dry yeast of scheduled volume in the Fructus Vitis viniferae mash after low temperature dipping, control
20～22 DEG C of fermentation temperature, when the alcoholic strength of wine reaches 8.5%V/V～10.5%V/V, carries out skin slag and separates, obtain Portugal
Grape wine base, squeezes in wine storing jar.Wherein, add active dry yeast by 200～250mg/L.
Step S304, terminates Fructus Vitis viniferae wine base fermentation using thermal sterilization：Thermal sterilization is carried out to the Fructus Vitis viniferae wine base also in fermentation,
To stop the yeast in Fructus Vitis viniferae wine base from decomposing remaining reducing sugar.Wherein, Pasteur is carried out to Fructus Vitis viniferae wine base using thin plate exchanger
Sterilization, temperature is 90～100 DEG C, 5～10 seconds time.
Step S305, low temperature clarification：The temperature of the Fructus Vitis viniferae wine base after thermal sterilization is reduced rapidly to 0～5 DEG C, adds pre-
Quantitative Bentonite 1g/L, interpolation sulfurous acid adjustment wine free sulur dioxide reach 50mg/L, maintain low temperature 3～5 days, subsequently
Kieselguhr filters to obtain the wine of clarification.Wherein, add Bentonite in the wine wine base after thermal sterilization by 1g/L.
Step S306, wine carries out bottling sterilization, the wine of clarification it is not necessary to aging, aseptic filtration, bottling, close
Envelope, list marketing.
In the grape wine brewage-method of above-mentioned crude sweet type and quick listing, after grape stem removing crushes, to Fructus Vitis viniferae mash
Middle addition SO2, pectase；After Fructus Vitis viniferae mash low temperature dipping, add active dry yeast, start to ferment；Alcoholic strength when wine
When reaching 8.5%V/V～10.5%V/V, carry out skin slag and separate, obtain Fructus Vitis viniferae wine base；Terminate Fructus Vitis viniferae wine base fermentation using thermal sterilization,
To stop the decomposition to remaining reducing sugar for the yeast in Fructus Vitis viniferae wine base, the balance of impact dregs of grape wine body；After thermal sterilization
Fructus Vitis viniferae wine base low temperature clarification, after adding Bentonite, kieselguhr to filter, the alcoholic strength of the wine of acquisition is relatively low, and the residual sugar of reservation is permissible
Reach more than 50g/L, so raw material does not need additional sugar, the grape wine brewage-method of above-mentioned crude sweet type and quick listing produces
The wine sweet mouthfeel going out is good to eat, wine body is merrily and lightheartedly it is not necessary to aging gets final product list marketing.
Claims (6)
1. the grape wine brewage-method of a kind of crude sweet type and quick listing is it is characterised in that comprise the following steps：
Destemming crushes：After complete for the Fructus Vitis viniferae of well-graded predetermined quality destemming, carry out partial crushing to obtain Fructus Vitis viniferae mash, to
The SO of scheduled volume is added in Fructus Vitis viniferae mash2And pectase, Fructus Vitis viniferae mash PH controls 3.2～3.5；
Low temperature dipping：Fructus Vitis viniferae mash carries out low temperature dipping in 5～10 DEG C of belt leathers, and the low temperature dipping time is 24～48h, to obtain fruit
More utilities in skin；
Alcohol fermentation：Add the active dry yeast of scheduled volume, control fermentation temperature to be fermented, in wine for 20～22 DEG C
When alcoholic strength reaches 8.5%V/V～10.5%V/V, carry out skin slag and separate, obtain Fructus Vitis viniferae wine base；
Terminate Fructus Vitis viniferae wine base fermentation using thermal sterilization：Thermal sterilization is carried out to the Fructus Vitis viniferae wine base also in fermentation, to stop wine
Yeast in liquid decomposes remaining reducing sugar；
Low temperature clarification：The temperature of the Fructus Vitis viniferae wine base after thermal sterilization is reduced rapidly to 0～5 DEG C, adds scheduled volume Bentonite, interpolation
The sulfurous acid adjustment wine free sulur dioxide of scheduled volume reaches 50mg/L, maintains low temperature 3～5 days, subsequent kieselguhr filters
To obtain the wine of clarification.
2. crude sweet type as claimed in claim 1 and quick listing grape wine brewage-method it is characterised in that also include with
Lower step：Raw material prepares：Prescription no disease fruit, mould decayed fruit, Fructus Canarii, second fruit, the maturation of the sugar content of fruit 22%～24% is red
Fructus Vitis viniferae.
3. crude sweet type as claimed in claim 1 and quick listing grape wine brewage-method it is characterised in that：In thermal sterilization
Stop in the step of Fructus Vitis viniferae wine base fermentation, pasteurize is carried out to it using thin plate exchanger, temperature is 90～100 DEG C, the time 5
～10 seconds.
4. crude sweet type as claimed in claim 1 and quick listing grape wine brewage-method it is characterised in that：Remove in Fructus Vitis viniferae
Stalk is broken, obtains in Fructus Vitis viniferae mash step, adds SO according to by 50～60mg/L in Fructus Vitis viniferae mash2, by 20～30g/t to Portugal
Pectase is added in grape mash.
5. crude sweet type as claimed in claim 1 and quick listing grape wine brewage-method it is characterised in that：Send out in ethanol
In ferment step, add active dry yeast by 200～250mg/L.
6. crude sweet type as claimed in claim 1 and quick listing grape wine brewage-method it is characterised in that also include with
Lower step, wine bottling sterilization：Wine to clarification, it is not necessary to aging, aseptic filtration, bottling, seals, list marketing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611074984.3A CN106398943A (en) | 2016-11-30 | 2016-11-30 | Natural sweet type and quickly marked wine-making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611074984.3A CN106398943A (en) | 2016-11-30 | 2016-11-30 | Natural sweet type and quickly marked wine-making method |
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| CN106398943A true CN106398943A (en) | 2017-02-15 |
Family
ID=58083761
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| CN201611074984.3A Pending CN106398943A (en) | 2016-11-30 | 2016-11-30 | Natural sweet type and quickly marked wine-making method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106987490A (en) * | 2017-06-06 | 2017-07-28 | 天津市设施农业研究所 | The brewing method and purposes of a kind of fresh type rose fragrant pink wine |
| CN107142179A (en) * | 2017-07-19 | 2017-09-08 | 管成雷 | The brewing method of lycium ruthenicum red wine |
| CN107904063A (en) * | 2017-12-08 | 2018-04-13 | 颍上县尚品园蔬果种植专业合作社 | A kind of production method of grape wine |
| CN109401878A (en) * | 2019-01-21 | 2019-03-01 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of brewing method of the submissive type claret of fruity |
| CN111218358A (en) * | 2020-02-21 | 2020-06-02 | 宁夏职业技术学院（宁夏广播电视大学） | Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur |
| CN113046201A (en) * | 2021-04-25 | 2021-06-29 | 山东省葡萄研究院 | Preparation method of semi-sweet Motorola grape wine |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | Brewing process of natural downy grape sherry wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106987490A (en) * | 2017-06-06 | 2017-07-28 | 天津市设施农业研究所 | The brewing method and purposes of a kind of fresh type rose fragrant pink wine |
| CN106987490B (en) * | 2017-06-06 | 2020-11-27 | 天津市设施农业研究所 | Brewing method and application of fresh rose pink wine |
| CN107142179A (en) * | 2017-07-19 | 2017-09-08 | 管成雷 | The brewing method of lycium ruthenicum red wine |
| CN107904063A (en) * | 2017-12-08 | 2018-04-13 | 颍上县尚品园蔬果种植专业合作社 | A kind of production method of grape wine |
| CN109401878A (en) * | 2019-01-21 | 2019-03-01 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of brewing method of the submissive type claret of fruity |
| CN111218358A (en) * | 2020-02-21 | 2020-06-02 | 宁夏职业技术学院（宁夏广播电视大学） | Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur |
| CN113046201A (en) * | 2021-04-25 | 2021-06-29 | 山东省葡萄研究院 | Preparation method of semi-sweet Motorola grape wine |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | Brewing process of natural downy grape sherry wine |
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Application publication date: 20170215 |
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