CN106434082A - Method for preparing sulfur-free davidii foex wine - Google Patents
Method for preparing sulfur-free davidii foex wine Download PDFInfo
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Abstract
The invention belongs to the technical field of wine production, and particularly relates to a method for preparing sulfur-free davidii foex wine. Self-fermentation is conducted by enzyme active factors of davidii foex skin, and the sugar content and the alcohol degree in the wine are controllable by three times of temperature-controlled fermentation; since sulfur dioxide is not added for fermentation in the whole preparation process, the wine is beneficial to human health and fills up a gap of sulfur-free brewing in the wine industry; high-temperature steam is used for conducting sterilization and deacidification treatment, the aged wine is purified by secondary filtering, and the obtained wine product has special fruit aroma and wine aroma and is tasty and refreshing; each davidii foex body is complete and plump; the wine has pure and mellow taste and long aftertaste, is dark purple, and is ecological davidii foex wine having original flavor and taste. The sulfur-free davidii foex wine is simple in production process, short in production cycle, and suitable for industrial production.
Description
Technical field
The invention belongs to technical field of wine production is and in particular to a kind of preparation method of no sulfur spine grape wine.
Background technology
The kind of wine is a lot, because of the difference of the cultivation of Fructus Vitis viniferae, wine production processes condition, product style respectively not phase
With；For finished color, red wine, white wine and rose wine three class can be divided into, wherein red wine again can be thin
It is divided into claret, half claret, half Sweet red wine and Sweet red wine, white wine is then subdivided into white grape
Wine, half-dried white wine, half sweet white wine and sweet white wine, for brewageing mode, can be divided into wine, bubble Portugal
Grape wine, plus strong wine and plus taste wine four class.
Wine is the high-grade drink with multiple nutritional components, and appropriateness drinks the nerveous system that wine can directly to human body
System generation effect, improves the tonicity of muscle, in addition, contains several amino acids, minerals and vitamins etc., energy in wine
Directly it is absorbed by the body, therefore wine can play good effect to the physiological function maintaining and adjusting human body, especially to body
Body void is weak, the effect with sleep disorder person and old people is more preferable；Wine is contained within plurality of inorganic salt, and wherein, potassium can be protected
Cardiac muscle, maintains heartbeat；Calcium energy calming nerves；Magnesium is the protective factors of cardiovascular diseasess, and magnesium deficiency easily causes coronary atherosclerosis,
These three elements are to constitute skeleton, the important component part of muscle；Manganese has blood coagulation and the work of synthetic cholesterol, insulin
With；Red wine looks improving and the skin nourishing, anti-senescence function come from the superpower antioxidant of content in wine, and SOD therein can neutralize body institute
Produce free radical, protect cell and organ from oxidation, avoid speckle, wrinkle, skin relax, make skin recover whitening light
Pool, red controls are all favorably called out it and are made " drinkable facial film "；Contain 525 card heats in every liter of wine, but these heats are only
Being equivalent to human body averagely needs the 1/15 of heat, after drinking daily, and wine can directly be absorbed by the body, digest, can be at 4 hours
Inside all consuming without making body weight increase, the moisture of human body needs so often drinking the people of wine, can not only be supplemented
And various nutrients, and contribute to losing weight, the Soluble tartar. in red wine, potassium sulfate, potassium oxide content are higher, can
Prevent edema and maintain internal acid-base balance.
Vitis davidi, Vitaceae, belong to Vitis Amurensiss, grape variety belongs to East Asia population, is south China main wild Portugal
One of grape kind, modern medicine is it was also found that the flavone compound that contains in Vitis davidi is mainly anthocyanidin, resveratrol, neat
Pier fruit acid, tannin, superoxide dismutase and ascorbic acid isoreactivity composition, make Vitis davidi be provided with good health care,
With pouring in of the later each class wine abroad of entry into the World Trade Organization, the keen competition of Market of Chinese Wine aggravates,
The spine grape wine developed for development of raw materials with Vitis davidi, undoubtedly for China's wild resource using opening new field, is enriched
On market, the species of wine, has wide market prospect in wine industry, brings the economic benefit of optimism.
The wine brewed at present carries out anti-corrosion, sterilization and antioxidative regulation and control using sulfur dioxide mostly to Sucus Vitis viniferae,
Yeast and miscellaneous bacteria are suppressed and is terminated it is ensured that brewing the quality of wine, but sulfur dioxide in practical operation
If amount control bad, long-term drink can cause larger harm to human body, and with social development, current people are for food
Safety and Health concern all the more, more pursue healthy, green, non-additive wholefood, so, in the wine of wine
In system, it is added without sulfur dioxide and carries out the preparation of wine more meeting the pursuit of current consumer, meanwhile, also for the system of wine
Standby field provides a kind of new approaches.
Content of the invention
The present invention is to solve above-mentioned technical problem, there is provided a kind of preparation method of no sulfur spine grape wine,
To realize particular by technical scheme below：
A kind of preparation method of no sulfur spine grape wine, comprises the following steps：
(1) clear water boiled, be cooled to 10～15 DEG C, standby, will pluck fresh Vitis davidi, after going the removal of impurity, with warp
Clear water after process is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 75～85 DEG C, dry up the time 55
～65s.Clear water is boiled and carries out disinfection it is ensured that brewing the safety and sanitation of wine, when using hot-air seasoning, strict control hot blast
Temperature and drying time, while drying moisture, also can improve the activity of Vitis davidi enzyme it is ensured that the sweat in later stage is high
The carrying out of effect.
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, 30～
Stirring and leaching 2～3h at 35 DEG C, grape slurry is warming up to 50～60 DEG C, adds cellulase, extracts 80～120min, stands 15
～18h, wherein, pectase addition is 35～40mg/L, and cellulase addition is 15～20mg/L.Vitis davidi is crushed
Afterwards, add pectase, adjusting temperature makes the active optimization of pectase, by reasonably combined with chlorophyllase, can effectively carry
The crushing juice rate of high Vitis davidi, improves clarity.
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in Fructus Vitis viniferae
Additional proportion in slurry is 0.1～0.2: 1, and the temperature adjusting glucose slurry is 25～28 DEG C, is wrapped up charging aperture with antiseptic gauze,
Tightened with plastic foil again, measure sugar content every 3～5h, when sugar content is down to 35～40g/L, grape slurry is sent into health food
The squeezer of grade, squeezing juice is sent in wine storage tank, adjusts temperature and is 20～25 DEG C, standing.Sweat, using Vitis davidi table
The enzyme activity sex factor in face and sugar carry out mixed fermentation, by charging aperture is utilized with the parcel of antiseptic gauze, it is to avoid invading of miscellaneous bacteria
Enter, lead to rotten situation so that the grape wine quality of preparation is guaranteed.
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust
Section temperature is 18～22 DEG C, stands 5～10d, carries out cascade filtration, filtrate is put in wine storage tank, and adjusting temperature is 15～25
DEG C, standing, obtain old wine.Carry out cascade filtration, effectively remove foot wine, improve the clarity of wine it is ensured that spine grape wine
Quality, meets the standard to wine for the existing market.
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 100～105 DEG C, and process time is 3～5s, at steam
Old wine after reason is cooled, and delivers to wine storage tank, wherein, enters old wine temperature≤50 DEG C of wine storage tank, in wine storage tank
Stirring old wine, treats that temperature is down to 20～25 DEG C, you can.Reach the purpose of instantaneous sterilization using steam high-temperature process, then carry out wink
Shi Jiangwen, by the difference variation of high temperature and cooling, the activity of inhibitory enzyme, makes the sugar content after fermentation and alcoholic strength controllable.
(6) old wine through step (5) is sent into fermentation tank and carry out ferment in second time, add the 13～17% of old wine quality
Sugar, adjusts temperature and is 15～25 DEG C, and in detection old wine, sugar content, in 13～15g/L, when alcoholic strength reaches 8～12vol, adjusts temperature
Spend for 18～20 DEG C, detect that in old wine, sugar content is in 6～9g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.Logical
Cross three temperature controlled fermentations so that the alcoholic strength of wine of preparation and sugar content are controlled effectively, by effective temperature
Scope, it is ensured that the activity optimization of the enzyme activity sex factor of Vitis davidi, shortens fermentation time, improves distillation yield.
Described is broken, carries out under air-proof condition.The condition of sealing avoids the entrance of miscellaneous bacteria, affects quality,
Prevent from going bad.
Added sugar is one or more of crystal sugar, sucrose, Fructose.By with the enzyme activity sex factor of Vitis davidi join
Close, itself fermentation of induction Vitis davidi, it is to avoid the addition of other preservative and catalyst is it is ensured that the health of wine and peace
Entirely.
Described antiseptic gauze, is to put into gauze in potassium permanganate solution, soaks 30～35min.By charging aperture with disappearing
The gauze of poison includes, and prevents the entrance of miscellaneous bacteria.
Described single filter is through diatomite filter.Can be cost-effective, reduce the loss of wine it is ensured that producing
Amount, by diatomaceous characteristic, can keep fruital local flavor constant so that the wine after filtering is nontoxic, no suspended substance, degree of filtration
High.
Described cascade filtration is to filter through accurate filter.Can effectively by solid-liquid separation it is ensured that purity, cross filtering velocity
Degree is fast, shortens the production cycle.
In whole preparation process, involved production equipment, container, instrument will be sprayed with 35～45% hydrogen peroxide
Drench, after placing 10d under vacuum, then produced.To equipment etc. sterilization it is ensured that brew wine health
Safety, meets the index request to wine on market, also effectively inhibits other miscellaneous bacterias to enter production system simultaneously.
In sum, the beneficial effects of the present invention is：Whole preparation process is fermented without sulfur dioxide, but
Using the supracutaneous superoxide dismutase of Vitis davidi, natural fermentation is carried out to glucose slurry, is conducive to health, fills up Fructus Vitis viniferae
The blank that wine industry no sulfur is brewageed, carries out sterilizing using high-temperature steam, deacidification treatment, and by cascade filtration, old wine is carried
Pure so that the wine product obtaining has special fruital and aroma, tasty and refreshing, wine body is completely plentiful, and taste is pure mellow, and aftertaste is swung
Long, in royal purple, it is a ecological spine grape wine with former taste original flavor, the present invention no sulfur spine grape wine production technology letter
Single, with short production cycle, it is suitable for industrialization production.
Prepared dregs of grape wine is further described：
Randomly select 100 bit test persons, prepared wine is evaluated, with traditional with sulfur dioxide
The wine of reason, as comparison, is divided into full marks with 10, result is as shown in table 1：
Table 1
Specific embodiment
Below the specific embodiment of the present invention is described in further detail, but the invention is not limited in that these are real
Apply mode, the improvement on any essence spirit in the present embodiment or replacement, still fall within the claims in the present invention required for protection
Scope.
Embodiment 1
A kind of preparation method of no sulfur spine grape wine, comprises the following steps：
(1) clear water boiled, be cooled to 10 DEG C, standby, the fresh Vitis davidi that will pluck, after going the removal of impurity, with treated
Clear water afterwards is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 75 DEG C, dry up time 55s.
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, at 30 DEG C
Lower stirring and leaching 2h, grape slurry is warming up to 50 DEG C, adds cellulase, extracts 80min, stands 15h, wherein, pectase adds
Entering amount is 35mg/L, and cellulase addition is 15mg/L.
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in Fructus Vitis viniferae
Additional proportion in slurry is 0.1: 1, and the temperature adjusting glucose slurry is 25 DEG C, is wrapped up charging aperture with antiseptic gauze, then uses plastics
Film tightens, and measures sugar content every 3h, when sugar content is down to 35g/L, grape slurry is sent into the squeezer of wholesome food level, pressure
In feeding of squeezing the juice wine storage tank, adjust temperature and be 20 DEG C, standing.
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust
Section temperature is 18 DEG C, stands 5d, carries out cascade filtration, filtrate is put in wine storage tank, adjusts temperature and is 15 DEG C, and standing obtains
Old wine.
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 100 DEG C, process time is 3s, will be old after steam treatment
Wine is cooled, and delivers to wine storage tank, wherein, enters old wine temperature≤50 DEG C of wine storage tank, stirs old wine in wine storage tank,
Treat that temperature is down to 20 DEG C, you can.
(6) old wine through step (5) is sent into fermentation tank and carries out ferment in second time, add the 13% of old wine quality sugar,
Adjust temperature and be 15 DEG C, in detection old wine, sugar content, in 13g/L, when alcoholic strength reaches 8vol, adjusts temperature and is 18 DEG C, detection is old
In wine, sugar content is in 6g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.
Described is broken, carries out under air-proof condition.
Added sugar is one or more of crystal sugar, sucrose, Fructose.
Described antiseptic gauze, is to put into gauze in potassium permanganate solution, soaks 30min.
Described single filter is through diatomite filter.
Described cascade filtration is to filter through accurate filter.
In whole preparation process, involved production equipment, container, instrument will be sprayed with 35% hydrogen peroxide,
After placing 10d under vacuum, then produced.
Embodiment 2
A kind of preparation method of no sulfur spine grape wine, comprises the following steps：
(1) clear water boiled, be cooled to 15 DEG C, standby, the fresh Vitis davidi that will pluck, after going the removal of impurity, with treated
Clear water afterwards is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 85 DEG C, dry up time 65s.
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, at 35 DEG C
Lower stirring and leaching 3h, grape slurry is warming up to 60 DEG C, adds cellulase, extracts 120min, stands 18h, wherein, pectase adds
Entering amount is 40mg/L, and cellulase addition is 20mg/L.
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in Fructus Vitis viniferae
Additional proportion in slurry is 0.2: 1, and the temperature adjusting glucose slurry is 28 DEG C, is wrapped up charging aperture with antiseptic gauze, then uses plastics
Film tightens, and measures sugar content every 3～5h, when sugar content is down to 40g/L, grape slurry is sent into the squeezing of wholesome food level
Machine, squeezing juice is sent in wine storage tank, adjusts temperature and is 25 DEG C, standing.
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust
Section temperature is 22 DEG C, stands 10d, carries out cascade filtration, filtrate is put in wine storage tank, adjusts temperature and is 25 DEG C, and standing obtains
Old wine.
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 105 DEG C, process time is 5s, will be old after steam treatment
Wine is cooled, and delivers to wine storage tank, wherein, enters old wine temperature≤50 DEG C of wine storage tank, stirs old wine in wine storage tank,
Treat that temperature is down to 25 DEG C, you can.
(6) old wine through step (5) is sent into fermentation tank and carries out ferment in second time, add the 17% of old wine quality sugar,
Adjust temperature and be 25 DEG C, in detection old wine, sugar content, in 15g/L, when alcoholic strength reaches 12vol, adjusts temperature and is 20 DEG C, detection
In old wine, sugar content is in 9g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.
Described is broken, carries out under air-proof condition.
Added sugar is one or more of crystal sugar, sucrose, Fructose.
Described antiseptic gauze, is to put into gauze in potassium permanganate solution, soaks 35min.
Described single filter is through diatomite filter.
Described cascade filtration is to filter through accurate filter.
In whole preparation process, involved production equipment, container, instrument will be sprayed with 45% hydrogen peroxide,
After placing 10d under vacuum, then produced.
Embodiment 3
A kind of preparation method of no sulfur spine grape wine, comprises the following steps：
(1) clear water boiled, be cooled to 13 DEG C, standby, the fresh Vitis davidi that will pluck, after going the removal of impurity, with treated
Clear water afterwards is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 80 DEG C, dry up time 60s.
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, at 33 DEG C
Lower stirring and leaching 2.5h, grape slurry is warming up to 55 DEG C, adds cellulase, extracts 100min, stands 17h, wherein, pectase
Addition is 38mg/L, and cellulase addition is 18mg/L.
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in Fructus Vitis viniferae
Additional proportion in slurry is 0.15: 1, and the temperature adjusting glucose slurry is 26 DEG C, is wrapped up charging aperture with antiseptic gauze, then uses plastics
Film tightens, and measures sugar content every 4h, when sugar content is down to 38g/L, grape slurry is sent into the squeezer of wholesome food level, pressure
In feeding of squeezing the juice wine storage tank, adjust temperature and be 22 DEG C, standing.
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust
Section temperature is 20 DEG C, stands 8d, carries out cascade filtration, filtrate is put in wine storage tank, adjusts temperature and is 20 DEG C, and standing obtains
Old wine.
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 102 DEG C, process time is 4s, will be old after steam treatment
Wine is cooled, and delivers to wine storage tank, wherein, enters old wine temperature≤50 DEG C of wine storage tank, stirs old wine in wine storage tank,
Treat that temperature is down to 22 DEG C, you can.
(6) old wine through step (5) is sent into fermentation tank and carries out ferment in second time, add the 15% of old wine quality sugar,
Adjust temperature and be 20 DEG C, in detection old wine, sugar content, in 14g/L, when alcoholic strength reaches 10vol, adjusts temperature and is 19 DEG C, detection
In old wine, sugar content is in 7g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.
Described is broken, carries out under air-proof condition.
Added sugar is one or more of crystal sugar, sucrose, Fructose.
Described antiseptic gauze, is to put into gauze in potassium permanganate solution, soaks 33min.
Described single filter is through diatomite filter.
Described cascade filtration is to filter through accurate filter.
In whole preparation process, involved production equipment, container, instrument will be sprayed with 40% hydrogen peroxide,
After placing 10d under vacuum, then produced.
Embodiment 4
A kind of preparation method of no sulfur spine grape wine, comprises the following steps：
(1) clear water boiled, be cooled to 15 DEG C, standby, the fresh Vitis davidi that will pluck, after going the removal of impurity, with treated
Clear water afterwards is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 85 DEG C, dry up time 55s.
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, at 30 DEG C
Lower stirring and leaching 3h, grape slurry is warming up to 60 DEG C, adds cellulase, extracts 80～120min, stands 15h, wherein, pectin
Enzyme addition is 40mg/L, and cellulase addition is 20mg/L.
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in Fructus Vitis viniferae
Additional proportion in slurry is 0.2: 1, and the temperature adjusting glucose slurry is 28 DEG C, is wrapped up charging aperture with antiseptic gauze, then uses plastics
Film tightens, and measures sugar content every 3h, when sugar content is down to 40g/L, grape slurry is sent into the squeezer of wholesome food level, pressure
In feeding of squeezing the juice wine storage tank, adjust temperature and be 25 DEG C, standing.
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust
Section temperature is 22 DEG C, stands 5d, carries out cascade filtration, filtrate is put in wine storage tank, adjusts temperature and is 15 DEG C, and standing obtains
Old wine.
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 105 DEG C, process time is 5s, will be old after steam treatment
Wine is cooled, and delivers to wine storage tank, wherein, enters old wine temperature≤50 DEG C of wine storage tank, stirs old wine in wine storage tank,
Treat that temperature is down to 20 DEG C, you can.
(6) old wine through step (5) is sent into fermentation tank and carries out ferment in second time, add the 17% of old wine quality sugar,
Adjust temperature and be 25 DEG C, in detection old wine, sugar content, in 15g/L, when alcoholic strength reaches 8vol, adjusts temperature and is 18 DEG C, detection is old
In wine, sugar content is in 6g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.
Described is broken, carries out under air-proof condition.
Added sugar is one or more of crystal sugar, sucrose, Fructose.
Described antiseptic gauze, is to put into gauze in potassium permanganate solution, soaks 35min.
Described single filter is through diatomite filter.
Described cascade filtration is to filter through accurate filter.
In whole preparation process, involved production equipment, container, instrument will be sprayed with 35% hydrogen peroxide,
After placing 10d under vacuum, then produced.
Embodiment 5
A kind of preparation method of no sulfur spine grape wine, comprises the following steps：
(1) clear water boiled, be cooled to 10 DEG C, standby, the fresh Vitis davidi that will pluck, after going the removal of impurity, with treated
Clear water afterwards is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 80 DEG C, dry up time 55s.
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, at 35 DEG C
Lower stirring and leaching 2h, grape slurry is warming up to 50 DEG C, adds cellulase, extracts 80min, stands 15h, wherein, pectase adds
Entering amount is 35mg/L, and cellulase addition is 20mg/L.
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in Fructus Vitis viniferae
Additional proportion in slurry is 0.1: 1, and the temperature adjusting glucose slurry is 28 DEG C, is wrapped up charging aperture with antiseptic gauze, then uses plastics
Film tightens, and measures sugar content every 3h, when sugar content is down to 40g/L, grape slurry is sent into the squeezer of wholesome food level, pressure
In feeding of squeezing the juice wine storage tank, adjust temperature and be 20 DEG C, standing.
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust
Section temperature is 18 DEG C, stands 10d, carries out cascade filtration, filtrate is put in wine storage tank, adjusts temperature and is 15 DEG C, and standing obtains
Old wine.
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 105 DEG C, process time is 5s, will be old after steam treatment
Wine is cooled, and delivers to wine storage tank, wherein, enters old wine temperature≤50 DEG C of wine storage tank, stirs old wine in wine storage tank,
Treat that temperature is down to 20 DEG C, you can.
(6) old wine through step (5) is sent into fermentation tank and carries out ferment in second time, add the 17% of old wine quality sugar,
Adjust temperature and be 25 DEG C, in detection old wine, sugar content, in 15g/L, when alcoholic strength reaches 12vol, adjusts temperature and is 20 DEG C, detection
In old wine, sugar content is in 6g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.
Described is broken, carries out under air-proof condition.
Added sugar is one or more of crystal sugar, sucrose, Fructose.
Described antiseptic gauze, is to put into gauze in potassium permanganate solution, soaks 32min.
Described single filter is through diatomite filter.
Described cascade filtration is to filter through accurate filter.
In whole preparation process, involved production equipment, container, instrument will be sprayed with 45% hydrogen peroxide,
After placing 10d under vacuum, then produced.
Claims (7)
1. a kind of preparation method of no sulfur spine grape wine is it is characterised in that comprise the following steps：
(1) clear water boiled, be cooled to 10～15 DEG C, standby, the fresh Vitis davidi that will pluck, after going the removal of impurity, with treated
Clear water afterwards is sprayed, and the moisture of reusable heat wind evaporating surface, wherein hot blast temperature are 75～85 DEG C, dry up time 55～
65s；
(2) Fructus Vitis viniferae through step (1) is put in disintegrating machine, crush, prepared grape slurry, add pectase, at 30～35 DEG C
Lower stirring and leaching 2～3h, grape slurry is warming up to 50～60 DEG C, add cellulase, extract 80～120min, standing 15～
18h, wherein, pectase addition is 35～40mg/L, and cellulase addition is 15～20mg/L；
(3) fermentation tank will be sent into through the grape slurry that step (2) are processed, sugaring adjusts the sugar content of grape slurry, and sugar is in grape slurry
Additional proportion be 0.1～0.2: 1, adjust glucose slurry temperature be 25～28 DEG C, with antiseptic gauze, charging aperture is wrapped up, then uses
Plastic foil tightens, and measures sugar content every 3～5h, when sugar content is down to 35～40g/L, grape slurry is sent into wholesome food level
Squeezer, squeezing juice send into wine storage tank in, adjust temperature be 20～25 DEG C, standing；
(4) more than 5d will be stood through the squeezing juice of step (3), and carry out single filter, filtrate is put in wine storage tank, adjust temperature
Spend for 18～22 DEG C, stand 5～10d, carry out cascade filtration, filtrate is put in wine storage tank, adjust temperature and be 15～25 DEG C, quiet
Put, obtain old wine；
(5) use steam treatment old wine, wherein, vapor (steam) temperature is 100～105 DEG C, and process time is 3～5s, after steam treatment
Old wine cooled, deliver to wine storage tank, wherein, enter wine storage tank old wine temperature≤50 DEG C, in wine storage tank stir
Old wine, treats that temperature is down to 20～25 DEG C, you can；
(6) old wine through step (5) is sent into fermentation tank and carries out ferment in second time, add the 13～17% of old wine quality sugar,
Adjust temperature and be 15～25 DEG C, in detection old wine, sugar content, in 13～15g/L, when alcoholic strength reaches 8～12vol, adjusts temperature
For 18～20 DEG C, detect that in old wine, sugar content is in 6～9g/L, when alcoholic strength reaches more than 18vol, you can fill finished product.
2. the preparation method of no sulfur spine grape wine as claimed in claim 1, it is characterised in that described is broken, is in sealing
Under the conditions of carry out.
3. no sulfur spine grape wine as claimed in claim 1 preparation method it is characterised in that added sugar be crystal sugar, sucrose,
One or more of Fructose.
4. the preparation method of no sulfur spine grape wine as claimed in claim 1 is it is characterised in that described antiseptic gauze, be by
Gauze is put in potassium permanganate solution, soaks 30～35min.
5. no sulfur spine grape wine as claimed in claim 1 preparation method it is characterised in that described single filter be through
Diatomite filter.
6. no sulfur spine grape wine as claimed in claim 1 preparation method it is characterised in that described cascade filtration be through
Accurate filter filters.
7. the preparation method of no sulfur spine grape wine as claimed in claim 1 is it is characterised in that in whole preparation process, involved
And production equipment, container, instrument will be sprayed with 35～45% hydrogen peroxide, after placing 10d under vacuum,
Produced again.
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| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN107299012A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of denitrogenation prepares the production technology of sweet tea type white wine |
| CN112592784A (en) * | 2021-01-08 | 2021-04-02 | 巴州永恩堂生物科技有限公司 | Apocynum venetum red wine and preparation method thereof |
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Effective date of registration: 20190524 Address after: Group 10 of Duojiao Village, Zhongba Street, Shiqian County, Tongren City, Guizhou Province Applicant after: Guizhou Renqian Red Wine Co., Ltd. Address before: 555100 Lengshuixi, Duojiao Village, Zhongba Town, Shiqian County, Tongren District, Guizhou Province Applicant before: Guizhou Minsheng Agricultural Development Co., Ltd. |
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