CN106566743A - Brewing method of cabernet sauvignon low-alcohol sweet red wine - Google Patents
Brewing method of cabernet sauvignon low-alcohol sweet red wine Download PDFInfo
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Abstract
The invention discloses a brewing method of cabernet sauvignon low-alcohol sweet red wine. The brewing method comprises the following steps: a, harvesting grapes; b, pre-processing the grapes; c, conducting alcohol fermentation; and d, conducting clarifying treatment. The brewing method of the cabernet sauvignon low-alcohol sweet red wine provided by the invention can optimize a production process of conventional low-alcohol wine; specifically, the brewing method, which brews the low-alcohol grape by virtue of an end fermentation method, is low in production cost; and moreover, the brewing method is relatively low in influence o change of grape components, and the produced low-alcohol wine is good in quality and good in typicality.
Description
Technical field
The present invention relates to wine production technical field, more particularly relates to a kind of wine of Cabernet Sauvignon low alcohol sweet claret
Make method.
Background technology
Wine is the very high pick-me-up of nutritive value.According to analysis, 23 kinds of aminoacid are contained in wine, and contained
There are VB1, VB2, VB6, VB12, pantothenic acid, nicotinic acid and biotin.And research shows also containing some micro constitutents in wine,
With higher health care, such as atherosclerosiss and thrombosiss, prevent and treat anemia, the protective effect to glutathion,
Defying age disease, the therapeutical effect and protective effect on cancer risk to cardiovascular and cerebrovascular disease.Because vin ordinaire wine degree is that 13% (v/v) is left
The right side, alcohol content is higher, limits teenager, Women of Childbearing Age and some patients and wine is drunk.If Fructus Vitis viniferae can be reduced
The wine degree of wine, makes the low alcohol beverage that a kind of masses like drinking, and must more drive the consumption of wine, and benefit the nation profit
The people.
Low-alcohol wine refers to the wine that certain wine degree is reduced by special technology process meanses.Low-alcohol wine is also
Proper wine, therefore, with vin ordinaire identical color and luster and fragrance, its nutritional labeling and common Portugal
Grape wine is basically identical.But, the essential distinction of low-alcohol wine and vin ordinaire is the height of alcoholic strength.With regard to Di Chun Portugals
The alcoholic strength standard of grape wine, various countries' regulation is also not quite similar.Unite States Standard specifies that the alcohol content of low-alcohol wine is 7-8%
Vol, and some specialty researchs then recommend the alcohol content of low-alcohol wine to should be 0.5-6.5%vol.According to China 2008 1
Newest wine standard GB/T 15037-2006 of execution from the moon 1, low-alcohol wine is referred to " using fresh grape or Sucus Vitis viniferae
Jing completely or partially ferments, adopt that special warfare processes, alcoholic strength for 1.0-7.0%vol wine ".Di Chun Portugals
Alcoholic strength low specific to grape wine, it is to avoid harmful effect of the high alcohol content to human body, make consumer be particularly anemia of pregnant woman, old man,
Ethanol do not tolerate and some special populations, the special consumer such as business people also can more Jing often, more drink wine,
Beneficial to the consumption space for expanding wine, diversify significant.
From 20 century 70s, low-alcohol wine progresses into consumption market, and its accounting row are about 2-5%；At present,
The wine major country of production such as France, the U.S., Australia, New Zealand all possesses some special knowledge to low-alcohol wine, low-alcohol wine
Production method it is more, such as heat treatment, distillation, semipermeable membrane (reverse osmosis (RO) method), freeze concentration, these methods respectively have excellent lacking
Point.During heat treatment, it is impossible to carry out under high pressure, because high pressure can make the composition of wine change, it is desirable in low-pressure low-temperature
Under carry out；Distillation reduces the volatile ingredient of wine；The equipment that semipermeable membrane (reverse osmosiss) method and freezing method are both needed to costliness,
Investment is big, high cost；It is domestic less about research in this respect and production, except indivedual enterprises are given birth to using membrane technology or distillation technique
Produce outside low-alcohol wine, by the application of small range or Improvement, method is all not yet yet for other approach and meanses
Together, but so far without a set of normalized processing technology routine.
The content of the invention
It is an object of the invention to provide a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret, to solve existing skill
There is the defect problems such as production cost is high, wine composition changes in art.
The present invention is achieved in that a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret, comprises the steps：
A, Fructus Vitis viniferae harvesting：From early September, periodically cabernet sauvignon grape is sampled, detect grape fruit containing sugar
Amount and acid content, when Fructus Vitis viniferae sugar content reaches more than 218g/L, acid content is defined as optimal harvest time when reaching 6.6g/L, carries out
The harvesting of Fructus Vitis viniferae；
B, Fructus Vitis viniferae pretreatment：Sorted after Fructus Vitis viniferae harvesting, destemming is crushed, obtained Fructus Vitis viniferae mash, the Fructus Vitis viniferae mash is connected
It is input in fermentation tank with the pectase after food stage sulfurous acid and activation, then carries out low temperature dipping；
C, alcohol fermentation：Jing after low temperature dipping, RC212 active dry yeasts are activated into 10- with 35-38 DEG C of water of 10 times of weight
30min, in adding fermentation tank, fully mixes, and in sweat, selects reasonable fermentation temperature, the wine degree of periodic detection fermentation liquid
And residual sugar, when wine degree reaches 7%vol, suppress alcohol fermentation, it is then peeled off wine liquid；
D, clarifying treatment：Gelatin is added in wine liquid, clarifying treatment is carried out, Cabernet Sauvignon is obtained after filtration storage low pure and sweet red
Wine.
Preferably, in stepb, the addition of food stage sulfurous acid is with SO250mg/l is calculated as, the addition of pectase is
25mg/l。
Preferably, in stepb, the requirement of low temperature dipping is as follows：Dipping temperature is 18-20 DEG C, and the time is that 60-84 is little
When.
Preferably, in step c, RC212 active dry yeasts consumption is 150mg/L.
Preferably, in step c, fermentation temperature is 15-25 DEG C, depending on terminating fermentation time according to the wine degree of fermentation liquid,
When wine degree reaches 7%vol, residual sugar 90g/l or so, suppress alcohol fermentation.
Preferably, in step c, alcohol fermentation is suppressed using fermentation method is terminated, by temperature control and change SO2Content is adjusting
Sulfur combines to suppress fermentation, effectively suppresses the SO of alcohol fermentation2Concentration is 200-250mg/L, and temperature is 0 DEG C.
Preferably, in step d, gelatin usage amount is 50-70mg/L.
Relative to prior art, the present invention has the advantages that：
The invention provides a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret, optimizes traditional low-alcohol wine
Production technology, present invention employs termination fermentation method and brewages low pure wine, low production cost, and brewing method to wine composition
Change affects less, and the low-alcohol wine of production is superior in quality, and typicality is good.
Description of the drawings
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
The accompanying drawing to be used needed for having technology description is briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is a kind of brewing method schematic flow sheet of Cabernet Sauvignon low alcohol sweet claret provided in an embodiment of the present invention.
Fig. 2 is the impact figure of dipping temperature, time to Sucus Vitis viniferae colourity；
Fig. 3 is variable concentrations SO2Impact figure to dregs of grape wine degree；
Fig. 4 is variable concentrations SO2Impact figure to residual sugar in wine；
Fig. 5 is impact figure of the gelatin to wine clarity.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Fig. 1 exemplary brewing method for showing a kind of Cabernet Sauvignon low alcohol sweet claret provided in an embodiment of the present invention
Schematic flow sheet.As shown in figure 1, a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret provided in an embodiment of the present invention, tool
Body is comprised the following steps：
Step 101, Fructus Vitis viniferae harvesting：From early September, periodically cabernet sauvignon grape is sampled, detect grape fruit
Sugar content and acid content, when Fructus Vitis viniferae sugar content reaches more than 218g/L, acid content is defined as optimal harvesting when reaching 6.6g/L
Phase, carry out the harvesting of Fructus Vitis viniferae；
Step 102, Fructus Vitis viniferae pretreatment：Sorted after Fructus Vitis viniferae harvesting, destemming is crushed, and obtains Fructus Vitis viniferae mash, the Fructus Vitis viniferae
Mash is input in fermentation tank together with the pectase after food stage sulfurous acid and activation, then carries out low temperature dipping, is effectively extracted
Nutritional labeling in grape pomace；
Step 103, alcohol fermentation：Jing after low temperature dipping, by RC212 active dry yeasts 35-38 DEG C of water of 10 times of weight
Activation 10-30min, in adding fermentation tank, fully mixes, and in sweat, selects reasonable fermentation temperature, periodic detection fermentation liquid
Wine degree and residual sugar, when wine degree reaches 7%vol, suppress alcohol fermentation, be then peeled off wine liquid；
Step 104, clarifying treatment：Gelatin is added in wine liquid, clarifying treatment is carried out, Cabernet Sauvignon is obtained after filtration storage low
Alcohol Sweet red wine.Jing organoleptic analysises, the Cabernet Sauvignon low alcohol sweet claret belongs to B level wine, superior in quality.
In a step 102, the addition of food stage sulfurous acid is with SO250mg/l is calculated as, the addition of pectase is 25mg/
l.The requirement of low temperature dipping is as follows：Dipping temperature is 18-20 DEG C, and the time is 60-84 hours.Preferably, dipping temperature
For 18 DEG C, the time is 60 hours.Sorted after Fructus Vitis viniferae harvesting, destemming is crushed, and obtains Fructus Vitis viniferae mash, wherein, food stage sulfurous
Acid and the addition of pectase are determined with the amount of Fructus Vitis viniferae mash in fermentation tank.
In step 103, RC212 active dry yeasts consumption is to add according to every liter of fermentation liquid in 150mg/L, i.e. fermentation tank
The ratio of the RC212 active dry yeasts of 150mg is added, and fermentation temperature is 15-25 DEG C, it is preferred that fermentation temperature is 25 DEG C,
Depending on terminating fermentation time according to the wine degree of fermentation liquid, when wine degree reaches 7%vol, residual sugar 90g/l or so, ethanol is suppressed to send out
Ferment.In embodiments of the present invention, alcohol fermentation is suppressed using fermentation method is terminated, by temperature control and change SO2Content is adjusting sulfur phase
With reference to suppressing fermentation, effectively suppress the SO of alcohol fermentation2Concentration is 200-250mg/L, and temperature is 0 DEG C.Preferably,
Effectively suppress the SO of alcohol fermentation2Concentration is 200mg/L.
At step 104, gelatin usage amount is 50-70mg/L, and preferably, gelatin optimum quantum of utilization is 60mg/
L.Add the usage amount of gelatin in wine liquid, on the basis of the amount of wine liquid in fermentation tank, every liter of wine liquid addition gelatin for 50-
70mg, preferably 60mg.
The present invention also further illustrates the creativeness of the present invention by following test.
This test is raw material from the high-quality cabernet sauvignon grape of Eastern Foot of The Helan Mountain producing region Flos Phragmitis platform growth, using termination fermentation
Method brewages low alcohol sweet claret, and to raw material Maturity monitoring is carried out, and determines optimal harvest time, and raw material Jing destemmings are broken, temperature control
Dipping, alcohol fermentation, suppression fermentation, separating clarifying, sensory evaluation etc., inquire into each link critical technical parameter of fermentation technology, excellent
Change traditional processing technology, finally obtain a ruby red, clear, fragrant aroma, mouthfeel it is mellow and full with Cabernet Sauvignon allusion quotation
Naturally the sweet type low-alcohol wines of type style.
1. materials and methods
1.1 main materials and using method
This test from the 10 years age of trees in Ningxia Helan Mountain foot of a hill or mountain Flos Phragmitis platform producing region cabernet sauvignon grape raw material, it is superior in quality,
It is disease-free.
Natural activity dry yeast：RC212, Shanghai Jie Tu Trade Co., Ltd.s provide；Consumption is 150mg/L, with 10 times of weights
The 35-38 DEG C of water activation 10min of amount, in being then added to Fructus Vitis viniferae juice to be fermented, by stirring, makes yeast and Fructus Vitis viniferae juice
Fully mix.
Pectase：EXV pectases, Shanghai Jie Tu Trade Co., Ltd.s provide；Consumption 25mg/L, adds after activation and waits to ferment
In Fructus Vitis viniferae mash, stirring and evenly mixing.
6% sulfurous acid：Shijiazhuang Wei Feng producers provide, and Feedstock treating concentration is 50mg/L.
Cold cut gelatin：Shanghai Jie Tu Trade Co., Ltd.s provide.
1.2 experimental apparatus and equipment
GC-17A gas chromatograpies, Japanese Shimadzu Corporation；
721 type ultraviolet spectrophotometers, Shanghai Spectrum Apparatus Co., Ltd.；
FA3204B a ten thousandth electronic balances, Industrial Co., Ltd. of upper Nereid section；
HCH series thermostat water baths, Shanghai Fang Rui Instrument Ltd.；
DT5-6 type low speed desk centrifuges, Beijing epoch Bei Li centrifuges company limited；
Full glass distillator (1000ml), Xinghua glass company limited is closed in Xi'an；
Accurate PH meters, Shanghai Spectrum Apparatus Co., Ltd..
Broken stemmer (50T/ hours), Zhejiang chapter reaches Machinery Plant of Light Industry；
Temp.-autocontrolled fermentation tank (5T), Zhejiang chapter reaches Machinery Plant of Light Industry；
Diatomite filter, Zhejiang chapter reaches Machinery Plant of Light Industry；
Temperature control fridge, Zhejiang chapter reaches Machinery Plant of Light Industry；
Freezing heat insulation tank (5T), Zhejiang chapter reaches Machinery Plant of Light Industry；
4 filling machines, Qingzhou City Hua Tong filling machines factory；
Beat plug machine, Qingzhou City Hua Tong filling machines factory manually.
1.3 experimental technique
1.3.1 wine routine physical and chemical index is determined
The assay method specified according to GB/T15038-2006 determines following index：Wine degree, total sugar, reducing sugar, total acid, wave
Turn sour, dissociate SO2, total SO2, pH value, sugar-free extract.
1.3.2 the measure of wine light transmittance
Determined using photometer measuring method：Its light transmittance T% is determined with 721 type ultraviolet spectrophotometers.250ml wines are taken,
After standing clarification, the wine liquid of clarification is taken, in injection 1cm cuvettes, under the light wave of 680nm, light transmittance T% is determined, to distill
Water enters line blank zeroing.
1.3.3 the measure of wine colourity
Determined using photometer measuring method：Wine samples are centrifuged, rotating speed is 8000r/min, are centrifuged 10 minutes, surveyed it
PH, with the disodium hydrogen phosphate-citrate buffer solution of identical PH 10 times are diluted, and measurement wavelength is under 420nm, 520nm, 620nm
Light absorption value, colourity is exactly 420nm, the light absorption value sum under 520nm, 620nm.
1.3.4 the measure of higher alcohols in grape wine
The higher alcohol in wine is determined using capillary gas chromatograph method, using quantified by external standard method.Chromatographic condition is：
Flow rate of carrier gas 1.4mL/min, column temperature is temperature programming：- 15 DEG C/min-200 DEG C of 5 DEG C (0min) (2min), split ratio 50: 1 is entered
The μ L of sample amount 3；With peak area quantified by external standard method.
Sample preparation：Using atmospheric distillation, 50ml wines are taken, distilled on electric furnace with Alcohol distiller, collection evaporates
Go out liquid 49-50ml, determine after mixing.
1.3.5 aesthetic quality's A+E
Judging is carried out at room temperature, and judging panel is made up of 7 national levels committee member that samples wine.Wine sample is removed in advance through centrifugal treating
Ending wine is gone to precipitate.Judge table and be shown in Table 1 using scale table (hundred-mark system).
The wine sensory evaluation grade form of table 1
Wine sensory evaluation quality standard：Wine is classified, general more than 90 points is A level wine, 85-89 divides is
It is D level wine that B level wine, 80-84 point is C level wine, 70-79 divides, and 70 points is once E level wine.
A level wine aesthetic quality describes：It is natural with the due color and luster of the product, clear, with fresh, strong
Fruital and aroma, Zhu Xiang coordinates, and wine body is plentiful, complete, and with aging potentiality, pleasant impression is long, with the due pleasant style of the wine.
B level wine aesthetic quality describes：With the due color and luster of the product, clear, with pure fruital and aroma,
Wine body is full, and pure in mouth feel is relaxed suitable, more complete, and pleasant impression is longer, and style is good, the typicality style with kind.
C level wine aesthetic quality describes：Color and luster is shallower, lacks natural sense, with the due abnormal smells from the patient of the product, free from extraneous odour, mouthfeel
Still balance, owe to coordinate, no significant defect, the process of Jing subsequent techniques, the preferable wine of quality.
D level wine aesthetic quality describes：Substantially it is not inconsistent with the color and luster of product, has obvious an unusually sweet smell, abnormal flavour, wine body boring, no
Coordinate or have other defects, it is impossible to be used alone, can only be used for doing allotment wine.
E level wine aesthetic quality describes：Do not possess due feature, need to carry out the PROCESS FOR TREATMENT such as distilling.
1.4 technological process
Determine raw material optimal harvest time → harvesting → sorting → broken destemming → enter tank-addition SO2→ addition pectase →
Temperature control dipping → alcohol fermentation (monitoring) → termination fermentation (adjusting sulfur, cooling) → separation → clarification → filtration → storage → fill
2. result and analysis
The judgement of 2.1 raw material optimal harvest times
Maturity monitoring is periodically carried out to cabernet sauvignon grape from early September, periodic sampling analyzes sugared, the sour and maturation of raw material
Coefficient, to judge the optimal harvest time of raw material.The sugar of cabernet sauvignon grape, acid content and sugar-acid ratio coefficient with collecting time change
Change is shown in Table 2.
The cabernet sauvignon grape raw material of table 2 sugar, acid content and mature coefficient with collecting time change
As seen from Table 2, during September 10-October 5, with the postponement of grape maturity time, grape fruit containing sugar
Amount is gradually increasing, and acid content constantly declines, and mature coefficient is continuously increased, and grape maturity degree is improved constantly；On the September 20-30 date
Between, less, maximum is 218.3g/L to sugar content amplitude of variation, and, in 6.7g/L or so, mature coefficient amplitude of variation is or not acid content
Greatly；In September 30 days afterwards, less, but acidity reduces very fast to sugar content elevation amplitude, and sugar acid content is a bit unbalance, can affect Portugal
The mouthfeel quality of grape wine.Change according to more than, according to Sweet red wine to feed quality requirements, judge that sugar content reaches 218g/L
More than, it is optimal harvest time during acid content 6.6g/L, this experiment time cabernet sauvignon grape is suitably harvested for 30 days or so in September.
The impact of 2.1 dipping temperatures, time to Sucus Vitis viniferae colourity
Grape harvest contracture is selected, and after broken destemming tank is entered, and adds the SO of 50mg/l2, after pectinase treatment, not equality of temperature is set
Degree, carries out low temperature dipping, so that most maximum extracts the nutritional labeling in Pericarpium Vitis viniferae.Temperature be respectively 10 DEG C, 12 DEG C, 14 DEG C,
16 DEG C, 18 DEG C, 20 DEG C, the Sucus Vitis viniferae colourity determined under corresponding dipping temperature every 6 hours, when observation Sucus Vitis viniferae colourity is with dipping
Between change, result of variations is shown in Fig. 2.
From Figure 2 it can be seen that raising with temperature, time lengthening, Sucus Vitis viniferae colourity is continuously increased；Time is identical, raises with temperature,
Colourity increases；Same temperature, as time went on, colourity also increases；When the time be 60-84 hours, Sucus Vitis viniferae under different temperatures
Colourity increasing degree very little；Time is 60 hours, and when temperature is respectively 18 DEG C and 20 DEG C, colourity is basically unchanged, it is considered to temperature mistake
Height can lose the aromatic substance of Sucus Vitis viniferae, therefore, temperature control dipping temperature is 18 DEG C, and the time is 60 hours, and dipping effect is good.
2.2 alcohol fermentation temperature it is preferred
According to technological process, Jing after low temperature dipping, RC212 natural activity dry yeast is activated, be added to according to quantity in Sucus Vitis viniferae
Start alcohol fermentation, different fermentations temperature is set and is fermented, wine liquid items physical and chemical index under different temperatures is determined respectively.Temperature
15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C are set to, measurement result is shown in Table 3.
The physical and chemical index of the different fermentations temperature Cabernet Sauvignon low alcohol sweet claret of table 3
From table 3, as temperature is raised, the sugar-free extract, senior alcohol content in wine increases, but total acid, volatile acid
Content is raised comparatively fast later at 30 DEG C, and the content of especially volatile acid is higher；Volatile acid content is to judge that wine is good in wine
The mark of health situation, is also to weigh wine quality quality, brewage process and the whether rational important indicator of process management, volatilization
The high wine of acid, mouthfeel is acrid, stiff, can reduce the quality of wine.Therefore, test result indicate that, fermentation temperature control
In 25 DEG C of effect ideals, the indices of wine meet the quality requirements of low alcohol sweet claret.
2.3 optimizations terminate fermentation technology index parameter
Mutually tied using tune sulfur and rapidly two kinds of measures of cooling when fermentation liquid wine degree reaches 7%vol, residual sugar 90g/l or so
Close and terminate fermentation, experimental design is four process, and the SO of 100mg/l, 150mg/l, 200mg/l, 250mg/l is added respectively2, together
When wine liquid temperature is rapidly decreased to into 0 DEG C, for every eight hours monitor wine liquid wine degree and residual sugar change, if wine degree and residual sugar keep not substantially
Becoming explanation effectively suppresses alcohol fermentation, experimental result to see Fig. 3 and Fig. 4 respectively.
It is visible by Fig. 3, Fig. 4, work as SO2When concentration is 100mg/l, 150mg/l, as time went on, wine degree constantly increases
Height, residual sugar is constantly reduced, and illustrates that alcohol fermentation is still proceeding.Work as SO2Concentration be 200mg/l, 250mg/l when, with when
Between carry out, there is no significant change in wine degree, residual sugar is held essentially constant, and illustrate that alcohol fermentation has stopped.Consider SO2Process dense
Degree is too big, can affect the mouthfeel of wine, therefore, on the premise of it effectively can suppress alcohol fermentation, low concentration is selected as far as possible
SO2, be conducive to improving the quality of wine.Test result indicate that, the SO of 200mg/l2Concentration can effectively suppress alcohol fermentation.
2.4 clarifying treatment
In order to improve the later stage bin stability of low alcohol sweet claret, this experiment gelatin carries out lower glue clarifying treatment,
Determine gelatin optimum quantum of utilization by determining light transmittance, experimental result is shown in Fig. 5.
As seen from Figure 5, when gelatin consumption is 30-60mg/l, as consumption is increased, light transmittance is continuously increased, clarifying effect
Gradually strengthen；When consumption reaches 60mg/l, light transmittance reaches maximum, and the clarifying effect of wine is best；As consumption continues
Increase, light transmittance is then constantly reduced, and clarifying effect is gradually lowered, therefore, experiment shows, gelatin optimum quantum of utilization is 60mg/L.
2.5 aesthetic quality's A+Es
7 national levels of tissue committee member that samples wine judges at room temperature this low alcohol sweet claret, judges marking and the results are shown in Table
4。
The sensory evaluation result of the Cabernet Sauvignon low alcohol sweet claret of table 4
From table 4, the last grade average of judging panel is 87 points, according to wine sensory evaluation quality standard, belongs to B
Level wine, sensory evaluation is described as：This Cabernet Sauvignon low alcohol sweet claret is in ruby red, clear, fragrant aroma, wine body
Full, mouthfeel is mellow and full, the typical style feature with Eastern Foot of The Helan Mountain Cabernet Sauvignon raw wine.
3rd, conclusion
1) monitor cabernet sauvignon grape Maturity to show, when sugar content reaches more than 218g/L, and total acid is 6.6g/L for most
Good collection period；Raw material harvesting sorting, destemming are crushed, and temperature control dipping experiment shows, at 18 DEG C, dip time control exists temperature control
Dipping effect is good when 60 hours, can effectively extract the nutritional labeling in grape pomace；Connect RC2121 yeast and start ethanol
Ferment, ferment control experiment shows that in 25 DEG C of effect ideals, every physical and chemical index meets low pure and sweet red Portugal to alcohol fermentation temperature control
The prescription of grape wine.
2) alcohol fermentation is suppressed using termination fermentation method when fermentation liquid wine degree reaches 7%vol, and residual sugar is 90g/l or so,
Setting termination fermentation parameter, will adjust sulfur and rapid cooling to combine and suppress fermentation, experiment to show：Work as SO2Concentration is
200mg/L, when temperature is rapidly decreased to 0 DEG C, can effectively suppress alcohol fermentation；Skin slag carries out lower glue experiment to wine liquid after separating, and ties
Fruit shows that gelatin optimum quantum of utilization is 60mg/L, and wine clarifying effect is good；
3) aesthetic quality's A+E is carried out to this low alcohol sweet claret, the last grade average of judging panel is 87
Point, according to wine sensory evaluation quality standard, belonging to B level wine, sensory evaluation is described as：The low pure and sweet Radix seu Herba Tetrastigmatis Hypoglauci of this Cabernet Sauvignon
Wine is in ruby red, and clear, fragrant aroma, wine body is full, and mouthfeel is mellow and full, with Eastern Foot of The Helan Mountain Cabernet Sauvignon raw wine
Typical style feature.
It is sweet type wine because this low-alcohol wine wine degree is 7.1%vol, residual sugar 90g/l, in storage period pathogenic bacteria is easily received
Infection, is to keep later stage bin stability, it is proposed that in 0-5 DEG C of storage.
, but those skilled in the art once know basic creation although preferred embodiments of the present invention have been described
Property concept, then can make other change and modification to these embodiments.So, claims are intended to be construed to include excellent
Select embodiment and fall into having altered and changing for the scope of the invention.
Obviously, those skilled in the art can carry out the essence of various changes and modification without deviating from the present invention to the present invention
God and scope.So, if these modifications of the present invention and modification belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprising these changes and modification.
Claims (7)
1. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret, it is characterised in that comprise the steps：
A, Fructus Vitis viniferae harvesting：From early September, periodically cabernet sauvignon grape is sampled, detect grape fruit sugar content and
Acid content, when Fructus Vitis viniferae sugar content reaches more than 218g/L, acid content is defined as optimal harvest time when reaching 6.6g/L, carries out Fructus Vitis viniferae
Harvesting；
B, Fructus Vitis viniferae pretreatment：Sorted after Fructus Vitis viniferae harvesting, destemming is crushed, and obtains Fructus Vitis viniferae mash, the Fructus Vitis viniferae mash is together with food
Pectase after grade sulfurous acid and activation is input in fermentation tank, then carries out low temperature dipping；
C, alcohol fermentation：Jing after low temperature dipping, RC212 active dry yeasts are activated into 10- with 35-38 DEG C of water of 10 times of weight
30min, in adding fermentation tank, fully mixes, and in sweat, selects reasonable fermentation temperature, the wine degree of periodic detection fermentation liquid
And residual sugar, when wine degree reaches 7%vol, suppress alcohol fermentation, it is then peeled off wine liquid；
D, clarifying treatment：Gelatin is added in wine liquid, clarifying treatment is carried out, to be filtered and obtain the low pure and sweet Radix seu Herba Tetrastigmatis Hypoglauci of Cabernet Sauvignon after storage
Wine.
2. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret as claimed in claim 1, it is characterised in that in step b
In, the addition of food stage sulfurous acid is with SO250mg/l is calculated as, the addition of pectase is 25mg/l.
3. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret as claimed in claim 1, it is characterised in that in step b
In, the requirement of low temperature dipping is as follows：Dipping temperature is 18-20 DEG C, and the time is 60-84 hours.
4. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret as claimed in claim 1, it is characterised in that in step c
In, RC212 active dry yeasts consumption is 150mg/L.
5. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret as claimed in claim 1, it is characterised in that in step c
In, fermentation temperature is 15-25 DEG C, depending on terminating fermentation time according to the wine degree of fermentation liquid, when wine degree reaches 7%vol, is suppressed
Alcohol fermentation.
6. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret as claimed in claim 1, it is characterised in that in step c
In, suppress alcohol fermentation using fermentation method is terminated, by temperature control and change SO2Content adjusts sulfur to combine to suppress fermentation, has
Effect suppresses the SO of alcohol fermentation2Concentration is 200-250mg/L, and temperature is 0 DEG C.
7. a kind of brewing method of Cabernet Sauvignon low alcohol sweet claret as claimed in claim 1, it is characterised in that in step d
In, gelatin usage amount is 50-70mg/L.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828577A (en) * | 2017-12-07 | 2018-03-23 | 甘肃农业大学 | A kind of brewing method of the low alcohol pink wine of sweet tea type |
| CN109370823A (en) * | 2018-12-12 | 2019-02-22 | 西北农林科技大学 | A kind of low wine degree grape wine and preparation method thereof |
| CN112322408A (en) * | 2020-11-27 | 2021-02-05 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of sweet enhanced red wine |
-
2016
- 2016-10-27 CN CN201610934013.5A patent/CN106566743A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 曹芳玲: "一种终止发酵法酿造"赤霞珠"低醇甜红葡萄酒的工艺", 《北方园艺（半月刊）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828577A (en) * | 2017-12-07 | 2018-03-23 | 甘肃农业大学 | A kind of brewing method of the low alcohol pink wine of sweet tea type |
| CN109370823A (en) * | 2018-12-12 | 2019-02-22 | 西北农林科技大学 | A kind of low wine degree grape wine and preparation method thereof |
| CN112322408A (en) * | 2020-11-27 | 2021-02-05 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of sweet enhanced red wine |
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