CN106434086A - Production process of wine - Google Patents
Production process of wine Download PDFInfo
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- CN106434086A CN106434086A CN201610797212.6A CN201610797212A CN106434086A CN 106434086 A CN106434086 A CN 106434086A CN 201610797212 A CN201610797212 A CN 201610797212A CN 106434086 A CN106434086 A CN 106434086A
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- wine
- fermenting
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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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a production process of wine, comprising the following steps: (1) smashing grapes and adding water into the grapes during the smashing process, wherein content of the water is equivalent to 10-20% of the total weight of grapes, and temperature of the water is controlled at 5-7 DEG C; (2) adding wine fermentation yeast into grape pulp, sealing to ferment at a temperature of 30 DEG C for 7 to 10 days at the first stage; heating at a temperature of 50 DEG C for 10 minutes; sealing to ferment at a temperature of 30 DEG C for 20 to 23 days at the second stage; heating at a temperature of 55 DEG C for 10 minutes; and sealing to ferment for 30-34 days at the third stage; (3) separating wine juice from the fermentation mixture; and (4) separating sediments and clarifying to finally obtain the wine after the wine juice is precipitated naturally. The invention adopts a staged fermentation method, and the finally produced wine is featured with mellow mouthfeel and unique flavor.
Description
Technical field
The present invention relates to a kind of production technology of wine.
Background technology
Containing several amino acids, vitamin and mineral and multiple antioxidant in wine, it is that a kind of beauty is supported
Raw wine.In prior art, preparation of wine is typically first to clean Fructus Vitis viniferae after drying, with white sugar or crystal sugar according to one
Certainty ratio mix homogeneously, then sealing and fermenting.Process for preparation need not be using fermentation or the part using last fermentation
Residue makees the fermentation that ferments next time, and the wine that so prepared by fermentation would generally carry astringent taste, and mouthfeel is not mellow enough, and
In wine, sugar content height, unfavorable to health.
Content of the invention
The present invention has designed and developed a kind of mellow in taste, the production technology of the wine of unique flavor.
The present invention provide technical scheme be：
A kind of production technology of wine, including：
Grape fragmentation is obtained grape slurry by step (1), is added equivalent to Fructus Vitis viniferae gross weight 10 in shattering process in Fructus Vitis viniferae
～20% water, water temperature controls at 5～7 DEG C；
Step (2) adds vinous fermentation in grape slurry, and the addition of vinous fermentation is grape slurry weight
10～13%, first stage sealing and fermenting is carried out after mix homogeneously, first stage sealing and fermenting continues 7～10 days, temperature
For 30 DEG C；Afterwards mixture is heated, heating-up temperature is 50 DEG C, the persistent period is 10min, to recover to 30 DEG C afterwards；Again
Mixture is carried out second stage sealing and fermenting, second stage sealing and fermenting continues 20～23 days, temperature is 30 DEG C；Afterwards
Mixture is heated, heating-up temperature is 55 DEG C, the persistent period is 10min, to recover to 30 DEG C afterwards；Again mixture is carried out
Three phases sealing and fermenting, three phases sealing and fermenting continues 30～34 days, and temperature is 30 DEG C；
Step (3) isolates distiller grains and wine juice from fermenting mixture；
Sediment separate out after wine juice natural sedimentation is clarified, finally gives wine by step (4).
Preferably, in the production technology of described wine, in step (1), before Grape fragmentation, first select
Totally, full and fresh Fructus Vitis viniferae.
Preferably, in the production technology of described wine, in step (2), the addition of vinous fermentation
For grape slurry weight 13%.
Preferably, in the production technology of described wine, in step (2), first stage sealing and fermenting 10
My god, second stage sealing and fermenting 20 days, three phases sealing and fermenting 30 days.
Preferably, in the production technology of described wine, in step (4), after clarification, 30～40 are also stood
My god, finally obtain wine again.
The production technology of wine of the present invention adopts fermentation process stage by stage, final obtained wine mouthfeel
Mellow, unique flavor.
Specific embodiment
The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
The present invention provides a kind of production technology of wine, including：
Grape fragmentation is obtained grape slurry by step (1), is added equivalent to Fructus Vitis viniferae gross weight 10 in shattering process in Fructus Vitis viniferae
～20% water, water temperature controls at 5～7 DEG C.In shattering process, appropriate water being added in Fructus Vitis viniferae, can promote grape berry
Separation and Pericarpium Vitis viniferae between, the grape slurry less to obtain impurity.Broken stirring operation is easily caused in the temperature of grape slurry
Rise, and then cause the rotten of grape slurry, or the mouthfeel of impact grape slurry, when water temperature controls at 5～7 DEG C, water temperature is relatively low, Ke Yiqi
To the effect lowered the temperature by grape slurry, it is to avoid have influence on the mouthfeel of final wine.
Step (2) adds vinous fermentation in grape slurry, and the addition of vinous fermentation is grape slurry weight
10～13%, first stage sealing and fermenting is carried out after mix homogeneously, first stage sealing and fermenting continues 7～10 days, temperature
For 30 DEG C；Afterwards mixture is heated, heating-up temperature is 50 DEG C, the persistent period is 10min, to recover to 30 DEG C afterwards；Again
Mixture is carried out second stage sealing and fermenting, second stage sealing and fermenting continues 20～23 days, temperature is 30 DEG C；Afterwards
Mixture is heated, heating-up temperature is 55 DEG C, the persistent period is 10min, to recover to 30 DEG C afterwards；Again mixture is carried out
Three phases sealing and fermenting, three phases sealing and fermenting continues 30～34 days, and temperature is 30 DEG C.The present invention is used point
The fermentation process in stage, i.e., often carry out the sealing and fermenting of a period of time, just mixture once heated, and heating-up temperature is than sending out
Ferment temperature height, and more to below, heating-up temperature is higher.After the sealing and fermenting for continuing for some time, vinous fermentation
Metabolic efficiency tends towards stability, and now carries out of short duration heating from outside, can improve the metabolic efficiency of vinous fermentation, promote
Fermentation efficiency is improved further.Through the fermentation process of the three-stage of the present invention, the present invention can promote fermentation thorough, improve and send out
Ferment efficiency, and then make wine there is no astringent taste, special mouthfeel is mellow, has aftertaste, and sugar content is low, and compared to prior art,
Also reduce the usage amount to vinous fermentation.
Step (3) isolates distiller grains and wine juice from fermenting mixture.
Sediment separate out after wine juice natural sedimentation is clarified, finally gives wine by step (4).
Preferably, in the production technology of described wine, in step (1), before Grape fragmentation, first select
Totally, full and fresh Fructus Vitis viniferae.
Preferably, in the production technology of described wine, in step (2), the addition of vinous fermentation
For the 13% of grape slurry weight, so as to most suitable fermentation efficiency is obtained, and most good mouthfeel is finally obtained.
Preferably, in the production technology of described wine, in step (2), first stage sealing and fermenting 10
My god, second stage sealing and fermenting 20 days, three phases sealing and fermenting 30 days.
Preferably, in the production technology of described wine, in step (4), after clarification, 30～40 are also stood
My god, finally obtain wine again.
Although embodiment of the present invention is disclosed as above, but its be not restricted in description and embodiment listed
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the general concept for being limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (5)
1. a kind of production technology of wine, it is characterised in that include：
Grape fragmentation is obtained grape slurry by step (1), add in Fructus Vitis viniferae in shattering process equivalent to Fructus Vitis viniferae gross weight 10～
20% water, water temperature controls at 5～7 DEG C；
Step (2) adds vinous fermentation in grape slurry, the addition of vinous fermentation for grape slurry weight 10～
13%, first stage sealing and fermenting is carried out after mix homogeneously, first stage sealing and fermenting continues 7～10 days, and temperature is 30
℃；Afterwards mixture is heated, heating-up temperature is 50 DEG C, the persistent period is 10min, to recover to 30 DEG C afterwards；Again will be mixed
Compound carries out second stage sealing and fermenting, and second stage sealing and fermenting continues 20～23 days, and temperature is 30 DEG C；Afterwards to mixed
Compound is heated, and heating-up temperature is 55 DEG C, and the persistent period is 10min, to recover to 30 DEG C afterwards；Again mixture is carried out the 3rd
Individual stage sealing and fermenting, three phases sealing and fermenting continues 30～34 days, and temperature is 30 DEG C；
Step (3) isolates distiller grains and wine juice from fermenting mixture；
Sediment separate out after wine juice natural sedimentation is clarified, finally gives wine by step (4).
2. the production technology of wine as claimed in claim 1, it is characterised in that in step (1), Grape fragmentation it
Before, first select clean, full and fresh Fructus Vitis viniferae.
3. the production technology of wine as claimed in claim 1, it is characterised in that in step (2), vinous fermentation
Addition for grape slurry weight 13%.
4. the production technology of wine as claimed in claim 3, it is characterised in that in step (2), first stage is close
Seal ferment 10 days, second stage sealing and fermenting 20 days, three phases sealing and fermenting 30 days.
5. the production technology of wine as claimed in claim 1, it is characterised in that in step (4), after clarification, also
Standing 30～40 days, finally obtains wine again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610797212.6A CN106434086A (en) | 2016-08-31 | 2016-08-31 | Production process of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610797212.6A CN106434086A (en) | 2016-08-31 | 2016-08-31 | Production process of wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434086A true CN106434086A (en) | 2017-02-22 |
Family
ID=58165446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610797212.6A Pending CN106434086A (en) | 2016-08-31 | 2016-08-31 | Production process of wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434086A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115595222A (en) * | 2021-07-07 | 2023-01-13 | 广东誉马葡萄酒庄园股份有限公司（Cn） | Production process of grape wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN102140405A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Fermented orange wine and preparation method thereof |
| CN103525711A (en) * | 2013-10-17 | 2014-01-22 | 西华大学 | Three-stage composite fermentation microbial inoculum for Sichuan-Tibet Plateau ice wine and preparation method thereof |
| CN103859523A (en) * | 2012-12-17 | 2014-06-18 | 云南太阳魂实业集团有限公司 | Four-round material feeding fermentation method to produce crystal grape fruit vinegar and application thereof |
| CN104232390A (en) * | 2014-09-25 | 2014-12-24 | 麦巨和 | Grape wine brewing method |
-
2016
- 2016-08-31 CN CN201610797212.6A patent/CN106434086A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN102140405A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Fermented orange wine and preparation method thereof |
| CN103859523A (en) * | 2012-12-17 | 2014-06-18 | 云南太阳魂实业集团有限公司 | Four-round material feeding fermentation method to produce crystal grape fruit vinegar and application thereof |
| CN103525711A (en) * | 2013-10-17 | 2014-01-22 | 西华大学 | Three-stage composite fermentation microbial inoculum for Sichuan-Tibet Plateau ice wine and preparation method thereof |
| CN104232390A (en) * | 2014-09-25 | 2014-12-24 | 麦巨和 | Grape wine brewing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115595222A (en) * | 2021-07-07 | 2023-01-13 | 广东誉马葡萄酒庄园股份有限公司（Cn） | Production process of grape wine |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |
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