CN106434082B - A kind of preparation method of no sulphur spine grape wine - Google Patents
A kind of preparation method of no sulphur spine grape wine Download PDFInfo
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- CN106434082B CN106434082B CN201610666054.0A CN201610666054A CN106434082B CN 106434082 B CN106434082 B CN 106434082B CN 201610666054 A CN201610666054 A CN 201610666054A CN 106434082 B CN106434082 B CN 106434082B
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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 belongs to technical field of wine production, and in particular to a kind of preparation method of no sulphur spine grape wine；Itself fermentation is carried out by the enzyme activity sex factor of Vitis davidii Foex epidermis, is operated by temperature controlled fermentation three times, keeps sugar content in grape wine and alcoholic strength controllable；Sulfur dioxide is not added in whole preparation process to ferment, be conducive to human health, fill up the blank that Grape Wine Industry is made without sulphur, it is sterilized using high-temperature steam, deacidification treatment, and old wine is purified by secondary filtration, so that the wine product obtained has special fruity and aroma, tasty and refreshing, wine body is completely plentiful, and taste is pure mellow, long times of aftertaste, it is a ecological spine grape wine with former taste original flavor, the present invention is without sulphur spine grape wine simple production process in royal purple, it is with short production cycle, it is suitable for industrialization production.
Description
Technical field
The invention belongs to technical field of wine production, and in particular to a kind of preparation method of no sulphur spine grape wine.
Background technique
The various types of grape wine, because of the cultivation of grape, the difference of wine production processes condition, each not phase of product style
Together；For finished color, red wine, white wine and rose wine three classes 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 and is then subdivided into white grape
Wine, half-dried white wine, half sweet white wine and sweet white wine, in a manner of brewing for, grape wine, bubble Portugal can be divided into
Grape wine plus strong grape wine and plus four class of taste grape wine.
Grape wine is the high-grade drink with multiple nutritional components, and moderately drinking grape wine can be directly to the nerveous system of human body
Generation of uniting acts on, and improves the tonicity of muscle, in addition to this, containing there are many amino acid, minerals and vitamins etc., energy in grape wine
Directly be absorbed by the body, thus grape wine can to maintain and adjust human body physiological function play the role of it is good, especially to body
Physically weak weak, with sleep disturbance person and the elderly effect is more preferable；Grape wine is included there are many inorganic salts, wherein potassium can be protected
Cardiac muscle maintains heartbeat；Calcium energy calming nerves；Magnesium is the protective factors of cardiovascular disease, and magnesium deficiency easily causes coronary sclerosis,
These three elements are the important components for constituting skeleton, muscle；Manganese has the work of blood coagulation and synthetic cholesterol, insulin
With；Derived from the superpower antioxidant of content in wine, SOD therein can neutralize body institute for red wine beautifying face and moistering lotion, anti-senescence function
The free radical of generation protects cell and organ to enable skin restore whitening light from spot, wrinkle, skin relaxation from oxidation
Pool, it is red control all favorably call out it make " drinkable facial mask "；Contain 525 card heats in every liter of grape wine, but these heats are only
It is equivalent to human body and averagely needs the 1/15 of heat, after drinking daily, grape wine can directly be absorbed by the body, digest, can be at 4 hours
Interior whole is consumed without making weight gain, so often drinking the people of grape wine, can not only supplement the moisture of human body needs
And various nutrients, and help to lose weight, potassium tartrate, potassium sulfate, the potassium oxide content in red wine are higher, can
It prevents oedema and maintains internal acid-base balance.
Vitis davidii Foex, Vitaceae belong to V. amurensis, East Asia population are belonged in grape variety, is south China main wild Portugal
One of grape kind, modern medicine, it was also found that the flavone compound contained in Vitis davidii Foex be mainly anthocyanidin, it is resveratrol, neat
Pier tartaric acid, tannin, superoxide dismutase and ascorbic acid isoreactivity ingredient, make Vitis davidii Foex be provided with good healthcare function,
With pouring in for the later external each class grape wine of entry into the World Trade Organization, the keen competition of Market of Chinese Wine aggravates,
Using the spine grape wine that Vitis davidii Foex is developed as raw material, new field is opened without the utilization suspected of China's wild resource, is enriched
The type of grape wine in the market, has a vast market foreground in wine industry, brings optimistic economic benefit.
The grape wine brewed at present mostly uses greatly sulfur dioxide to carry out anti-corrosion, sterilization and oxidation resistant regulation to grape juice,
Saccharomycete and miscellaneous bacteria are inhibited and terminated, the quality of guarantee brew grape wine, but sulfur dioxide in actual operation
If amount control it is bad, long-term drinking can cause larger harm to human body, with the development of society, at present people for food
Safe and healthy concern more, it is more to pursue health, green, additive-free wholefood, so, in the wine of grape wine
In system, the preparation for being added without sulfur dioxide progress grape wine more meets the pursuit of current consumer, meanwhile, it is also the system of grape wine
Standby field provides a kind of new approaches.
Summary of the invention
The present invention in order to solve the above technical problems, provide a kind of preparation method of no sulphur spine grape wine,
It is realized particular by following technical scheme:
A kind of preparation method of no sulphur spine grape wine, comprising the following steps:
(1) clear water boiled, be cooled to 10~15 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with warp
Treated, and clear water is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 75~85 DEG C, dries up the time 55
~65s.Clear water is boiled and is carried out disinfection, guarantees the safety and sanitation for brewing grape wine, when with hot-air seasoning, strict control hot wind
Temperature and drying time can also improve the activity of Vitis davidii Foex enzyme while drying moisture, guarantee that the fermentation process in later period is high
The progress of effect.
(2) it will be put into crusher by the grape of step (1), and be crushed, grape slurry is made, pectase is added, 30~
Grape slurry is warming up to 50~60 DEG C, cellulase is added, extract 80~120min, stands 15 by 2~3h of stirring and leaching at 35 DEG C
~18h, wherein pectase additional amount is 35~40mg/L, and cellulase additional amount is 15~20mg/L.Vitis davidii Foex is crushed
Afterwards, pectase is added, adjusting temperature optimizes the activity of pectase, by reasonably combined with chlorophyllase, can effectively mention
The crushing juice rate of high Vitis davidii Foex improves clarity.
(3) grape slurry that will be handled through step (2) is sent into fermentor, and sugaring adjusts the sugar content of grape slurry, and sugar is in grape
Additional proportion in slurry is 0.1~0.2: 1, and the temperature for adjusting glucose slurry is 25~28 DEG C, is wrapped up feed inlet with antiseptic gauze,
It is tightened again with plastic foil, measures 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 are sent into wine storage tank, and adjusting temperature is 20~25 DEG C, are stood.Fermentation process utilizes Vitis davidii Foex table
The enzyme activity sex factor and sugar in face carry out mixed fermentation, by utilizing the package of antiseptic gauze to feed inlet, avoid invading for miscellaneous bacteria
Enter, lead to rotten situation, so that the grape wine quality of preparation is guaranteed.
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts
Saving temperature is 18~22 DEG C, stands 5~10d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 15~25
DEG C, it stands, obtains old wine.Secondary filtration is carried out, foot wine is effectively removed, improves the clarity of grape wine, guarantee spine grape wine
Quality meets existing market to the standard of grape wine.
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 100~105 DEG C, and the processing time is 3~5s, at steam
Old wine after reason cools down, and send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, in wine storage tank
Old wine is stirred, is down to 20~25 DEG C to temperature.Instantaneous sterilization is achieved the purpose that using steam high-temperature process, then carries out wink
Shi Jiangwen inhibits the activity of enzyme by the difference variation of high temperature and cooling, and the sugar content and alcoholic strength after making fermentation are controllable.
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, the 13~17% of old wine quality are added
Sugar, adjusting temperature is 15~25 DEG C, and sugar content is in 13~15g/L in detection old wine, when alcoholic strength reaches 8~12vol, adjusts temperature
Degree is 18~20 DEG C, and detecting sugar content in old wine, can filling finished product when alcoholic strength reaches 18vol or more in 6~9g/L.It is logical
Temperature controlled fermentation three times is crossed, so that the alcoholic strength of the grape wine of preparation and sugar content are controlled effectively, passes through effective temperature
Range, it is ensured that the activity optimization of the enzyme activity sex factor of Vitis davidii Foex shortens fermentation time, improves distillation yield.
Described is broken, is carried out under air-proof condition.The condition of sealing avoids the entrance of miscellaneous bacteria, influences quality,
It prevents from going bad.
Added sugar is one or more of rock sugar, sucrose, fructose.Pass through matching for the enzyme activity sex factor with Vitis davidii Foex
It closes, induces itself fermentation of Vitis davidii Foex, avoid the addition of other preservatives and catalyst, ensure that the health and peace of grape wine
Entirely.
The antiseptic gauze is that gauze is put into liquor potassic permanganate, impregnates 30~35min.By feed inlet with disappearing
The gauze of poison includes the entrance for preventing miscellaneous bacteria.
The by-pass filtration is by diatomite filter.Energy save the cost, reduces the loss of grape wine, guarantees to produce
Amount, by diatom soil characteristics, it is constant to be able to maintain fruity flavor, so that filtered grape wine is nontoxic, no suspended substance, degree of filtration
It is high.
The secondary filtration is filtered by accurate filter.It will can effectively be separated by solid-liquid separation, guarantee purity, cross filtering velocity
Degree is fast, shortens the production cycle.
In whole preparation process, related production equipment, container, tool will be sprayed with 35~45% hydrogen peroxide
Leaching after placing 10d under vacuum conditions, then is produced.Disinfection to equipment etc. ensure that the health of the grape wine of brew
Safety, meets the index request in the market to grape wine, while also effectively inhibiting other miscellaneous bacterias and entering production system.
In conclusion the beneficial effects of the present invention are: whole preparation process does not add sulfur dioxide and ferments, but
Using the supracutaneous superoxide dismutase of Vitis davidii Foex, glucose is starched and carries out spontaneous fermentation, is conducive to human health, fills up grape
The blank that wine industry is made without sulphur is sterilized, deacidification treatment using high-temperature steam, and is mentioned by secondary filtration to old wine
Pure, so that the wine product obtained has special fruity and aroma, tasty and refreshing, wine body is completely plentiful, and taste is pure mellow, and aftertaste is long-drawn-out
It is long, it is in royal purple, is a ecological spine grape wine with former taste original flavor, the present invention is without the production technology letter of sulphur spine grape wine
It is single, it is with short production cycle, it is suitable for industrialization production.
Prepared dregs of grape wine is further described:
100 bit test persons are randomly selected, prepared grape wine is evaluated, with traditional at sulfur dioxide
The grape wine of reason is as control, and with 10 points for full marks, the results are shown in Table 1:
Table 1
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of preparation method of no sulphur spine grape wine, comprising the following steps:
(1) clear water boiled, be cooled to 10 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with through handling
Clear water afterwards is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 75 DEG C, dries up time 55s.
(2) it will be put into crusher by the grape of step (1), be crushed, grape slurry is made, pectase is added, at 30 DEG C
Grape slurry is warming up to 50 DEG C, cellulase is added, extract 80min, stands 15h, wherein pectase adds by lower stirring and leaching 2h
Entering amount is 35mg/L, and cellulase additional amount is 15mg/L.
(3) grape slurry that will be handled through step (2) is sent into fermentor, and sugaring adjusts the sugar content of grape slurry, and sugar is in grape
Additional proportion in slurry is 0.1: 1, and the temperature for adjusting glucose slurry is 25 DEG C, is wrapped up feed inlet with antiseptic gauze, then use plastics
Film tightens, and measures sugar content every 3h, and when sugar content is down to 35g/L, grape slurry is sent into the squeezer of wholesome food grade, pressure
Juicing is sent into wine storage tank, and adjusting temperature is 20 DEG C, is stood.
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts
Saving temperature is 18 DEG C, stands 5d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 15 DEG C, stands, obtains
Old wine.
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 100 DEG C, and the processing time is 3s, will be old after steam treatment
Wine cools down, and send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, old wine is stirred in wine storage tank,
20 DEG C are down to temperature.
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, 13% sugar of old wine quality is added,
Adjusting temperature is 15 DEG C, and sugar content is in 13g/L in detection old wine, and when alcoholic strength reaches 8vol, adjusting temperature is 18 DEG C, is detected old
Sugar content is in 6g/L in wine, can filling finished product when alcoholic strength reaches 18vol or more.
Described is broken, is carried out under air-proof condition.
Added sugar is one or more of rock sugar, sucrose, fructose.
The antiseptic gauze is that gauze is put into liquor potassic permanganate, impregnates 30min.
The by-pass filtration is by diatomite filter.
The secondary filtration is filtered by accurate filter.
In whole preparation process, related production equipment, container, tool will be sprayed with 35% hydrogen peroxide,
After placing 10d under vacuum conditions, then produced.
Embodiment 2
A kind of preparation method of no sulphur spine grape wine, comprising the following steps:
(1) clear water boiled, be cooled to 15 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with through handling
Clear water afterwards is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 85 DEG C, dries up time 65s.
(2) it will be put into crusher by the grape of step (1), be crushed, grape slurry is made, pectase is added, at 35 DEG C
Grape slurry is warming up to 60 DEG C, cellulase is added, extract 120min, stands 18h, wherein pectase adds by lower stirring and leaching 3h
Entering amount is 40mg/L, and cellulase additional amount is 20mg/L.
(3) grape slurry that will be handled through step (2) is sent into fermentor, and sugaring adjusts the sugar content of grape slurry, and sugar is in grape
Additional proportion in slurry is 0.2: 1, and the temperature for adjusting glucose slurry is 28 DEG C, is wrapped up feed inlet with antiseptic gauze, then use plastics
Film tightens, and measures sugar content every 3~5h, and when sugar content is down to 40g/L, grape slurry is sent into the squeezing of wholesome food grade
Machine, squeezing juice are sent into wine storage tank, and adjusting temperature is 25 DEG C, are stood.
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts
Saving temperature is 22 DEG C, stands 10d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 25 DEG C, stands, obtains
Old wine.
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 105 DEG C, and the processing time is 5s, will be old after steam treatment
Wine cools down, and send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, old wine is stirred in wine storage tank,
25 DEG C are down to temperature.
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, 17% sugar of old wine quality is added,
Adjusting temperature is 25 DEG C, and sugar content is in 15g/L in detection old wine, and when alcoholic strength reaches 12vol, adjusting temperature is 20 DEG C, detection
Sugar content is in 9g/L in old wine, can filling finished product when alcoholic strength reaches 18vol or more.
Described is broken, is carried out under air-proof condition.
Added sugar is one or more of rock sugar, sucrose, fructose.
The antiseptic gauze is that gauze is put into liquor potassic permanganate, impregnates 35min.
The by-pass filtration is by diatomite filter.
The secondary filtration is filtered by accurate filter.
In whole preparation process, related production equipment, container, tool will be sprayed with 45% hydrogen peroxide,
After placing 10d under vacuum conditions, then produced.
Embodiment 3
A kind of preparation method of no sulphur spine grape wine, comprising the following steps:
(1) clear water boiled, be cooled to 13 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with through handling
Clear water afterwards is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 80 DEG C, dries up time 60s.
(2) it will be put into crusher by the grape of step (1), be crushed, grape slurry is made, pectase is added, at 33 DEG C
Grape slurry is warming up to 55 DEG C, cellulase is added, extract 100min, stands 17h, wherein pectase by lower stirring and leaching 2.5h
Additional amount is 38mg/L, and cellulase additional amount is 18mg/L.
(3) grape slurry that will be handled through step (2) is sent into fermentor, and sugaring adjusts the sugar content of grape slurry, and sugar is in grape
Additional proportion in slurry is 0.15: 1, and the temperature for adjusting glucose slurry is 26 DEG C, is wrapped up feed inlet with antiseptic gauze, then use plastics
Film tightens, and measures sugar content every 4h, and when sugar content is down to 38g/L, grape slurry is sent into the squeezer of wholesome food grade, pressure
Juicing is sent into wine storage tank, and adjusting temperature is 22 DEG C, is stood.
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts
Saving temperature is 20 DEG C, stands 8d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 20 DEG C, stands, obtains
Old wine.
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 102 DEG C, and the processing time is 4s, will be old after steam treatment
Wine cools down, and send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, old wine is stirred in wine storage tank,
22 DEG C are down to temperature.
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, 15% sugar of old wine quality is added,
Adjusting temperature is 20 DEG C, and sugar content is in 14g/L in detection old wine, and when alcoholic strength reaches 10vol, adjusting temperature is 19 DEG C, detection
Sugar content is in 7g/L in old wine, can filling finished product when alcoholic strength reaches 18vol or more.
Described is broken, is carried out under air-proof condition.
Added sugar is one or more of rock sugar, sucrose, fructose.
The antiseptic gauze is that gauze is put into liquor potassic permanganate, impregnates 33min.
The by-pass filtration is by diatomite filter.
The secondary filtration is filtered by accurate filter.
In whole preparation process, related production equipment, container, tool will be sprayed with 40% hydrogen peroxide,
After placing 10d under vacuum conditions, then produced.
Embodiment 4
A kind of preparation method of no sulphur spine grape wine, comprising the following steps:
(1) clear water boiled, be cooled to 15 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with through handling
Clear water afterwards is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 85 DEG C, dries up time 55s.
(2) it will be put into crusher by the grape of step (1), be crushed, grape slurry is made, pectase is added, at 30 DEG C
Grape slurry is warming up to 60 DEG C, cellulase is added, extract 80~120min, stands 15h, wherein pectin by lower stirring and leaching 3h
Enzyme additional amount is 40mg/L, and cellulase additional amount is 20mg/L.
(3) grape slurry that will be handled through step (2) is sent into fermentor, and sugaring adjusts the sugar content of grape slurry, and sugar is in grape
Additional proportion in slurry is 0.2: 1, and the temperature for adjusting glucose slurry is 28 DEG C, is wrapped up feed inlet with antiseptic gauze, then use plastics
Film tightens, and measures sugar content every 3h, and when sugar content is down to 40g/L, grape slurry is sent into the squeezer of wholesome food grade, pressure
Juicing is sent into wine storage tank, and adjusting temperature is 25 DEG C, is stood.
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts
Saving temperature is 22 DEG C, stands 5d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 15 DEG C, stands, obtains
Old wine.
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 105 DEG C, and the processing time is 5s, will be old after steam treatment
Wine cools down, and send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, old wine is stirred in wine storage tank,
20 DEG C are down to temperature.
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, 17% sugar of old wine quality is added,
Adjusting temperature is 25 DEG C, and sugar content is in 15g/L in detection old wine, and when alcoholic strength reaches 8vol, adjusting temperature is 18 DEG C, is detected old
Sugar content is in 6g/L in wine, can filling finished product when alcoholic strength reaches 18vol or more.
Described is broken, is carried out under air-proof condition.
Added sugar is one or more of rock sugar, sucrose, fructose.
The antiseptic gauze is that gauze is put into liquor potassic permanganate, impregnates 35min.
The by-pass filtration is by diatomite filter.
The secondary filtration is filtered by accurate filter.
In whole preparation process, related production equipment, container, tool will be sprayed with 35% hydrogen peroxide,
After placing 10d under vacuum conditions, then produced.
Embodiment 5
A kind of preparation method of no sulphur spine grape wine, comprising the following steps:
(1) clear water boiled, be cooled to 10 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with through handling
Clear water afterwards is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 80 DEG C, dries up time 55s.
(2) it will be put into crusher by the grape of step (1), be crushed, grape slurry is made, pectase is added, at 35 DEG C
Grape slurry is warming up to 50 DEG C, cellulase is added, extract 80min, stands 15h, wherein pectase adds by lower stirring and leaching 2h
Entering amount is 35mg/L, and cellulase additional amount is 20mg/L.
(3) grape slurry that will be handled through step (2) is sent into fermentor, and sugaring adjusts the sugar content of grape slurry, and sugar is in grape
Additional proportion in slurry is 0.1: 1, and the temperature for adjusting glucose slurry is 28 DEG C, is wrapped up feed inlet with antiseptic gauze, then use plastics
Film tightens, and measures sugar content every 3h, and when sugar content is down to 40g/L, grape slurry is sent into the squeezer of wholesome food grade, pressure
Juicing is sent into wine storage tank, and adjusting temperature is 20 DEG C, is stood.
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts
Saving temperature is 18 DEG C, stands 10d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 15 DEG C, stands, obtains
Old wine.
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 105 DEG C, and the processing time is 5s, will be old after steam treatment
Wine cools down, and send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, old wine is stirred in wine storage tank,
20 DEG C are down to temperature.
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, 17% sugar of old wine quality is added,
Adjusting temperature is 25 DEG C, and sugar content is in 15g/L in detection old wine, and when alcoholic strength reaches 12vol, adjusting temperature is 20 DEG C, detection
Sugar content is in 6g/L in old wine, can filling finished product when alcoholic strength reaches 18vol or more.
Described is broken, is carried out under air-proof condition.
Added sugar is one or more of rock sugar, sucrose, fructose.
The antiseptic gauze is that gauze is put into liquor potassic permanganate, impregnates 32min.
The by-pass filtration is by diatomite filter.
The secondary filtration is filtered by accurate filter.
In whole preparation process, related production equipment, container, tool will be sprayed with 45% hydrogen peroxide,
After placing 10d under vacuum conditions, then produced.
Claims (5)
1. a kind of preparation method of no sulphur spine grape wine, which comprises the following steps:
(1) clear water boiled, be cooled to 10~15 DEG C, it is spare, by the fresh Vitis davidii Foex of picking, after removing impurity, with through handling
Clear water afterwards is sprayed, the moisture of reusable heat wind evaporating surface, and wherein hot blast temperature is 75~85 DEG C, and the drying time 55~
65s；
(2) it will be put into crusher by the grape of step (1), be crushed, grape slurry is made, pectase is added, at 30~35 DEG C
Grape slurry is warming up to 50~60 DEG C, cellulase is added, extracts 80~120min by 2~3h of lower stirring and leaching, stand 15~
18h, wherein pectase additional amount is 35~40mg/L, and cellulase additional amount is 15~20mg/L；
(3) grape slurry that will be handled through step (2) is sent into fermentor, and 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, feed inlet is wrapped up with antiseptic gauze, then uses
Plastic foil tightens, and measures sugar content every 3~5h, and when sugar content is down to 35~40g/L, grape slurry is sent into wholesome food grade
Squeezer, squeezing juice be sent into wine storage tank in, adjust temperature be 20~25 DEG C, stand；
(4) 5d or more will be stood by the squeezing juice of step (3), and will carry out by-pass filtration, put the filtrate into wine storage tank, adjusts temperature
Degree is 18~22 DEG C, stands 5~10d, carries out secondary filtration, puts the filtrate into wine storage tank, and adjusting temperature is 15~25 DEG C, quiet
It sets, obtains old wine；
The by-pass filtration is by diatomite filter；
The secondary filtration is filtered by accurate filter；
(5) steam treatment old wine is used, wherein vapor (steam) temperature is 100~105 DEG C, and the processing time is 3~5s, after steam treatment
Old wine cool down, send to wine storage tank, wherein into old wine temperature≤50 DEG C of wine storage tank, stirred in wine storage tank
Old wine is down to 20~25 DEG C to temperature；
(6) fermentor will be sent by the old wine of step (5) and carries out secondary fermentation, 13~17% sugar of old wine quality is added,
Adjusting temperature is 15~25 DEG C, and sugar content is in 13~15g/L in detection old wine, when alcoholic strength reaches 8~12vol, adjusts temperature
It is 18~20 DEG C, detecting sugar content in old wine, can filling finished product when alcoholic strength reaches 18vol or more in 6~9g/L.
2. the preparation method as described in claim 1 without sulphur spine grape wine, which is characterized in that described is broken, is to seal
Under the conditions of carry out.
3. the preparation method as described in claim 1 without sulphur spine grape wine, which is characterized in that added sugar be rock sugar, sucrose,
One or more of fructose.
4. the preparation method as described in claim 1 without sulphur spine grape wine, which is characterized in that the antiseptic gauze, be by
Gauze is put into liquor potassic permanganate, impregnates 30~35min.
5. the preparation method as described in claim 1 without sulphur spine grape wine, which is characterized in that involved in whole preparation process
And production equipment, container, tool will be sprayed with 35~45% hydrogen peroxide, after placing 10d under vacuum conditions,
It is produced again.
Priority Applications (1)
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| CN106906090A (en) * | 2017-04-28 | 2017-06-30 | 贵州民生农业发展有限公司 | One kind is without sulphur spine grape wine brew method |
| CN107299013B (en) * | 2017-08-08 | 2020-09-15 | 山东省葡萄研究院 | Production process for preparing low-sulfur high-phenolic substance dry red wine |
| CN107299012B (en) * | 2017-08-08 | 2020-07-07 | 山东省葡萄研究院 | Production process for preparing sweet white wine by nitrogen removal method |
| 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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