CN106635593A - Production method of gas-added fruit-flavored grape syrup wine - Google Patents
Production method of gas-added fruit-flavored grape syrup wine Download PDFInfo
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- CN106635593A CN106635593A CN201610998932.9A CN201610998932A CN106635593A CN 106635593 A CN106635593 A CN 106635593A CN 201610998932 A CN201610998932 A CN 201610998932A CN 106635593 A CN106635593 A CN 106635593A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention discloses a production method of gas-added fruit-flavored grape syrup wine. The production method comprises process steps of preparation of fruit juice (including harvesting, cooling, squeezing, clarifying and low-temperature storage), preparation of grape base wine (including determination of a harvesting period and harvesting, stem removal, crushing, cold impregnation, squeezing and juice extraction, low-temperature clarifying, aroma production and fermentation, alcohol fermentation, wine lees separation, malic acid-lactic acid fermentation, storage and clarifying) and blending of the grape syrup wine (including blending, cold stabilization, bacterium removal, carbon dioxide inflation and filling) and the like; according to the production method, the fresh fruit juice and the grape base wine are taken as raw materials and carbon dioxide is inflated after blending; the produced gas-added fruit-flavored grape syrup wine is a beverage which has a low degree, is easy to drink and is nutritional and healthy and has tastes of grape wine and fruits and dual nutrients; and the gas-added fruit-flavored grape syrup wine has the advantages of rich, fresh and pleasant fruit flavor, coordinated and tasty mouth feel, abundant and lasting air bubbles and unique flavor.
Description
Technical field：
The present invention relates to brewing technical field, the production method of specifically a kind of plus vapour fruity grape alcoholic drink mixed with fruit juice, particularly
100% fruit juice and special grape wine are brewed and formed.
Background technology：
Grape wine is the alcoholic beverage for leading to that fermented wholly or in part with fresh grape or grape juice Jing.Usual dividend grape
Three kinds of wine, white wine and pink wine.Red wine is typically brewed with red grape variety, and white wine can use white grape product
Kind, or the red grape variety brew of decortication, pink wine is brewed with red grape variety, but it is shorter to soak the skin phase.Research shows：
The nutrition of grape is very high, and the grape wine with grape as raw material has also contained several amino acids, minerals and vitamins, these things
Matter is all the nutriment that human body must be supplemented with and absorb.The composition beneficial to human body contained in known grape wine about just has
600 kinds, thus the nutritive value of grape wine also has been widely recognized.But the certain sour and astringent sense of grape wine generally existing, alcohol
Degree 12%vol or so, and price is relatively expensive, it is difficult to meet young man instantly and pursue " nutrition, pure and fresh, low, easy drink, low
The consumption new trend of valency ".And the growing interest with consumer to own health, drinks consumption demand more rationality, low alcohol
Degree, nutritious drinks are increasingly favored.Add in grape wine at present the drinking way of fruit in the world, particularly Europe
Beautiful developed country is more popular, the drink especially welcome by young man, mainly by strong drink, grape wine, fruit tune on the rocks
System, such as Hispanic mulberry lattice Leah light sparkling wine.
Fruity grape alcoholic drink mixed with fruit juice with grape wine as base liquor, by the use of fruit etc. as colour generation, the material in fragrant, flavor, using leaching
The specific techniques such as stain, multiple distillation or direct addition method, through the processing method such as mixing, allocating, blend, preserve, filter after change
The alcoholic drink of former wine base style is become.
Existing fruit grape alcoholic drink mixed with fruit juice preparation technology generally includes following several：
1. fermentation method（《Response surface optimization fermented type Fructus Corni grape alcoholic drink mixed with fruit juice technical study》, food industry, the 09th phase in 2016）：
Fructus Corni grape alcoholic drink mixed with fruit juice is produced using zymotechnics, Fructus Corni dry fruit is mixed into into broken grape Jing after 70 DEG C of hot-water soaks and is controlled
Warm fermented soy is formed.
2. infusion method：（CN 201410119814. 7、CN 201410119783. 5）：With mulberries and grape as raw material,
Boiling, dry, squeeze after it is standby, using fermented distilled rice wine progress greatly row immersion, make mulberries grape alcoholic drink mixed with fruit juice.
3. subscription（CN201610445383.2）：With grape as raw material, respectively through white wine extraction and clear water boiling, press
Original grape juice Wine is made after certain proportion allotment mixing.
Above the preparation method of several fruit grape alcoholic drink mixed with fruit juice, respectively there is its advantage and defect, is all the characteristics of common：One is
With compared with high alcohol content, fruit Jing boilings or dry fruit is adopted, its fruital, mouthfeel, nutrient content change or lose, and grape
Base liquor fruital is not enough；Two is because without carbon dioxide, so not containing vapour；Three is production process because of non-aerating body deoxygenation or cooling
Process etc., product is oxidizable or ferments again, affects product quality.
The content of the invention：
The purpose of the present invention is to overcome the shortcomings of above-mentioned prior art, and provides a kind of producer of plus vapour fruity grape alcoholic drink mixed with fruit juice
Method；Mainly solve existing fruit grape alcoholic drink mixed with fruit juice nutrient component damages, fruital not enough, oxidizable without vapour and product or send out again
Ferment, so as to affect the problem of product quality.
The technical scheme is that：A kind of production method of plus vapour fruity grape alcoholic drink mixed with fruit juice, it is characterized in that, including
Following processing step：
The preparation of fruit juice：
A is harvested, and in field ripe, fresh, health, disease-free decayed fruit reality are harvested；
B lowers the temperature, and the fruit of harvesting is reduced into temperature to 0 ~ 5 DEG C；
C squeezes the juice, and sulfur dioxide concentration is added in fruit：60 ~ 100mg/kg, flexibility crushes, squeezes the juice；Sheng juice container is before juice is entered
It is filled with nitrogen or carbon dioxide air-discharging is anti-oxidation；
D is clarified, and adds pectase in fruit juice, and pectase addition is 20 ~ 50mg/L, 5 ~ 8 DEG C of temperature；Addition fining agent, it is quiet
Put precipitation to filter after 24 ~ 48 hours, inflated with nitrogen is anti-oxidation in fruit juice during process；
E low tempertaure storages, by fruit juice at 0 ~ 5 DEG C canful low tempertaure storage, inflated with nitrogen binds anti-oxidation；
The preparation of grape base liquor：
The determination of f picking time, after grape fruit annesl, is measured by sampling pol, the change of acidity index of grape fruit, works as acid
Degree reaches 6.0 ~ 6.5g/L, starts harvesting；
G is harvested, and in field the grape fruit of fresh, healthy, disease-free decayed fruit and raw green fruit, 180 ~ 200g/L of pol are harvested；
H destemmings are crushed, and the grape of harvesting is reduced into temperature to 5 ~ 8 DEG C, carry out flexible removing carpopodium, broken, addition two before crushing
60 ~ 120mg/kg of sulfur oxide concentration, crushes into 20 ~ 40mg/L of pectase is added during tank, and container is filled with nitrogen or two before pan feeding
Carbonoxide air-discharging is anti-oxidation；
I cold soaking stains, temperature is reduced to 5 ~ 8 DEG C by grape mash, is impregnated 12 ~ 96 hours, daily Sprayer Circulation 1 ~ 2 time, every time spray
The grape mash of 1/2 ~ 2/3 times of tank body accumulated amount；
J presses extracting juice, and the grape mash of cold soaking stain is pressed into extracting juice, obtains the turbid juice of grape, and period inflated with nitrogen removes oxygen；
K low temperature clarifications, temperature is controlled to 5 ~ 8 DEG C by the turbid juice of grape, adds fining agent, is staticly settled 24 ~ 48 hours, separates grape
Juice, 150 ~ 250NTU of turbidity, period inflated with nitrogen removes oxygen；
L produces fragrant fermentation：Grape juice is risen again to 10 ~ 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, yeast quantity is not less than
106Cfu/mL, 10 ~ 12 DEG C of fermentation temperature, fermentation time 24 ~ 72 hours；
M alcoholic fermentations：The grape juice for producing fragrant fermentation is risen again to more than 15 DEG C, saccharomyces cerevisiae is inoculated with, yeast quantity is not less than
106Cfu/mL, 16 ~ 20 DEG C of fermentation temperature；
N separates wine pin：The proportion and temperature of grape mash, when proportion is down to 0.993, is cooled to 5 ~ 10 DEG C during monitoring alcoholic fermentation
Wine pin is separated, container is filled with nitrogen or carbon dioxide air-discharging before pan feeding；
O malo-lactic fermentations：Oneococcus onei 20 ~ 40mg/L of lactic acid bacteria will be inoculated with the grape wine of step n, completes apple
Acid-lactic fermentation；
P is stored, and by the grape wine of malo-lactic fermentation in 10 ~ 15 DEG C of storages of temperature, period of storage 3 ~ 6 months, control is free
Sulfur dioxide concentration is 20 ~ 30mg/L；
Q is clarified, and step grape wine is carried out into clarifying treatment using fining agent, obtains grape base liquor；
Plus the production of vapour grape alcoholic drink mixed with fruit juice：
R is allocated, and both step e fruit juice and step q grape base liquor are carried out into allotment fusion, the fruity grape alcoholic drink mixed with fruit juice for obtaining, alcohol
Degree 4 ~ 6%vol, 50 ~ 80g/L of pol, 5 ~ 6g/L of acidity, more than sugar-free extract 17g/L；
S is cold stable, grape alcoholic drink mixed with fruit juice is freezed in temperature -5 ~ -4 DEG C, cooling time 5 ~ 15 days, filters clarification, and period inflated with nitrogen goes
Except oxygen；
T is degerming, cold stable grape alcoholic drink mixed with fruit juice is respectively adopted into 0.45 and 0.20 micron of membrane filter system degerming；
U filling CO 2s, degerming grape alcoholic drink mixed with fruit juice is lowered the temperature, and is filled with food-grade carbon-dioxide so as to dissolve in carbon dioxide and produced
Raw pressure reaches 0.5 ~ 0.3Mpa；
V is filling, filling by above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved.
Further, the fruit for adopting in the preparation process of described fruit juice for grape, apple, strawberry, lemon, grapefruit,
Can be a kind of, two or more fruit mixing.
Further, the grape adopted in the preparation process of described grape base liquor is Cabernet Sauvignon, U.S. pleasure, Cabernet Gernischt, product
Beautiful pearl, hila, PINOT NOIR, Chardonnay, Italian Riesling, Riesling, can be with a kind of, two or more grape variety mixing.
Further, described fining agent is gelatin, bentonite, PVPP or egg white.
Further, the percentage of damage of described h steps is 80%.
Compared with the prior art the production method of of the present invention a kind of plus vapour fruity grape alcoholic drink mixed with fruit juice has prominent reality
Matter feature and marked improvement：
1st, produce plus vapour fruity grape alcoholic drink mixed with fruit juice, filling CO 2 after being mixed in proportion with grape base liquor using special fresh juices
Brew is formed, and its minuent is easily drunk containing vapour, and the smell of fruits is very sweet, fresh and clean, and mouthfeel is refreshing suitable, nutrient health, unique flavor；It is not required to addition
Essence or fragrance material；
2nd, grape base liquor brewage process used is unique, makes grape base liquor contain strong, pure and fresh fragrance, and mouthfeel is more compliant, and
Nutriment is sufficiently reserved；Color and benefit materials in pericarp and fruit seed are extracted initially with low temperature cold impregnation technology controlling；
Then squeezing goes pericarp to carry out alcoholic fermentation using clarification grape juice, in the process order inoculation Non-Saccharomyces and wine brewing ferment
Mother's fermentation generates aromatic substance and alcohol etc., increases the fragrance complexity and strong degree of grape base liquor, and by cold fermentation, storage
Hiding technique prevents the volatilization loss of aroma substance, increases the sophistication in wine；Finally by whole inflated with nitrogen or carbon dioxide
Etc. anti-oxidation technique, the freshness and nutriment activity of grape base liquor is increased to greatest extent；
3rd, fruity grape alcoholic drink mixed with fruit juice whole production process is anti-oxidation, prevent again the use of zymotechnique；Prepare from beginning fruit juice and grape base liquor
Shi Shuiguo first lowers the temperature and crushes afterwards, addition sulfur dioxide before crushing, then is filled using front to container used by each processing step and pipeline
Carbon dioxide or nitrogen purge gas, then inflated with nitrogen removes oxygen and container top nitrogen charging sealing gland in juice during process or in wine
Top, finally to fruit juice and grape base liquor low-temperature storage etc., completely cuts off as far as possible air, controls the oxidation journey of fruit juice and grape base liquor
Degree, it is to avoid the appearance of the problem of fermenting again of grape alcoholic drink mixed with fruit juice, is not required to add the materials such as preservative.
Specific embodiment：
In order to more fully understand and implement, with reference to embodiment a kind of life of plus vapour fruity grape alcoholic drink mixed with fruit juice of the invention is described in detail
Product method；Illustrated embodiment is only used for the explanation present invention, is not intended to limit protection scope of the present invention.
Embodiment 1, by plus vapour apple aroma grape alcoholic drink mixed with fruit juice as a example by, using cider and Chardonnay white grape base liquor mixing after fill
Carbon dioxide is brewed and formed；
The preparation of cider：
1）Harvesting, in field sorting, it is desirable to ripe apples, fresh, health, disease-free decayed fruit；
2）Cooling, temperature is reduced to 2.5 DEG C by the apple of harvesting；
3）Squeeze the juice, sulfur dioxide concentration 80mg/kg is added in apple, flexibility crushes, squeezes the juice, contain juice container and be filled with before juice is entered
Nitrogen purge gas is anti-oxidation；
4）Clarification, adds pectase in cider, and pectase addition is 35mg/L, 6.5 DEG C of temperature；Addition bentonite clarification
Agent, filters after staticly settling 35 hours, and inflated with nitrogen is anti-oxidation in cider during process；
5）Low tempertaure storage, by cider at 2.5 DEG C canful low tempertaure storage, inflated with nitrogen binds anti-oxidation；
The preparation of Chardonnay white grape base liquor：
6）The determination of picking time, after shrimps and crabs fruit annesl, pol, acidity of grape fruit etc. was measured by sampling per 4 days
The change of index, when acidity reaches 6.0 ~ 6.5g/L, starts harvesting；
7）Harvesting, fringe choosing is carried out by grape in field, and fruit is fresh, health, disease-free decayed fruit, raw green fruit；180 ~ 200g/L of pol；
8）Destemming is crushed, and the grape of harvesting is reduced into temperature to 6.5 DEG C, carries out flexible removing carpopodium, broken, percentage of damage about 80%,
Addition sulfur dioxide concentration 90mg/kg before broken, crushes into pectase 30mg/L is added during tank, and container is filled with nitrogen before pan feeding
Air-discharging is anti-oxidation；
9）Cold soaking stain, reduces temperature to 6.5 DEG C, dip time 12 hours, using piston type wine delivering pump, Sprayer Circulation by grape mash
1 ~ 2 time, spray the grape mash of 1/2 ~ 2/3 times of tank body accumulated amount；
10）Pressure extracting juice, by grape mash extracting juice is pressed, and obtains the turbid juice of grape, and period inflated with nitrogen removes oxygen；
11）Low temperature clarification, the turbid juice of the grape of squeezing is controlled to 6.5 DEG C, adds bentonite clarifying agent, is staticly settled 36 hours, point
From juice（150 ~ 250NTU of turbidity）, period inflated with nitrogen removal oxygen；
12）Produce fragrant fermentation：Grape juice is risen again to 11 DEG C, fragrant Non-Saccharomyces are produced in inoculation（Yeast quantity is not less than 106cfu/
mL）, 11 DEG C of fermentation temperature, fermentation time 48 hours；
13）Alcoholic fermentation：Fragrant fermented grape juice will be produced to rise again to more than 15 DEG C, saccharomyces cerevisiae is inoculated with（Yeast quantity is not less than
106cfu/mL）, 18 DEG C of fermentation temperature；
14）Separate wine pin：The proportion and temperature of grape mash, when proportion is down to 0.993, is cooled to 7.5 during monitoring alcoholic fermentation
DEG C wine pin is separated, container is filled with nitrogen purge gas before pan feeding；
15）Malo-lactic fermentation：Oneococcus onei lactic acid bacteria 30mg/L is inoculated with grape wine, malic acid-lactic acid is completed and is sent out
Ferment；
16）Storage, by the grape wine of malo-lactic fermentation in 12.5 DEG C of storages of temperature, period of storage 4.5 months, control trip
From sulfur dioxide concentration 25mg/L；
17）Clarification, clarifying treatment is carried out by grape wine using egg white fining agent, obtains Chardonnay white grape base liquor；
Plus the production of vapour grape alcoholic drink mixed with fruit juice：
18）Allotment, by step 5）Apple juice and step 17）Both Chardonnay white grape base liquors carry out allotment fusion, obtain
Fruity grape alcoholic drink mixed with fruit juice：4 ~ 6%vol of alcoholic strength, 50 ~ 80g/L of pol, 5 ~ 6g/L of acidity, more than sugar-free extract 17g/L；
19）It is cold stable, grape alcoholic drink mixed with fruit juice is freezed in temperature -5 ~ -4 DEG C, cooling time：10 days, filtered using cross-flow filtration equipment
Clarification, period inflated with nitrogen removes oxygen；
20）It is degerming, cold stable grape alcoholic drink mixed with fruit juice is respectively adopted into 0.45 and 0.20 micron of membrane filter system degerming；
21）Filling CO 2, degerming grape alcoholic drink mixed with fruit juice is lowered the temperature, and is filled with food-grade carbon-dioxide so as to dissolve in carbon dioxide institute
Produce pressure and reach 0.5 ~ 0.3Mpa；
22）It is filling, it is, filling by grape alcoholic drink mixed with fruit juice after the assay was approved.
Embodiment 2, by plus vapour grape flavor grape alcoholic drink mixed with fruit juice as a example by, using filling after grape juice and the mixing of Cabernet Sauvignon red grape base liquor
Carbon dioxide is brewed and formed；
The preparation of grape juice：
1）Harvesting, in field sorting, it is desirable to which grape fruit is ripe, fresh, health, disease-free decayed fruit；
2）Cooling, temperature is reduced to 0 DEG C by the grape of harvesting；
3）Squeeze the juice, sulfur dioxide is added in grape fruit：60mg/kg, flexibility crushes, squeezes the juice, and contains juice container and fills before juice is entered
Enter carbon dioxide air-discharging anti-oxidation；
4）Clarification, will add pectase in grape juice, pectase addition is 20mg/L, 5 DEG C of temperature；Addition PVPP clarifications
Agent, filters after staticly settling 24 hours, and inflated with nitrogen is anti-oxidation in fruit juice during process；
5）Low tempertaure storage, by grape juice in 0 DEG C of canful low tempertaure storage, inflated with nitrogen binds anti-oxidation；
The preparation of the red grape base liquor of Cabernet Sauvignon：
6）The determination of picking time, after cabernet sauvignon grape fruit annesl, pol, acidity of grape fruit etc. was measured by sampling per 3 days
The change of index, when acidity reaches 6.0 ~ 6.5g/L, starts harvesting；
7）Harvesting, fringe choosing is carried out by grape in field, and fruit is fresh, health, disease-free decayed fruit, raw green fruit；180 ~ 200g/L of pol；
8）Destemming is crushed, and the grape of harvesting is reduced into temperature to 5 DEG C, carries out flexible removing carpopodium, broken, percentage of damage about 80%, is broken
Addition sulfur dioxide 60mg/kg before broken, crushes into pectase 20mg/L is added during tank, and container is filled with carbon dioxide row before pan feeding
Air is anti-oxidation；
9）Cold soaking stain, temperature is reduced to 5 DEG C by grape mash, and dip time 96 hours, using piston type wine delivering pump, sprays follow daily
Ring 1 ~ 2 time, sprays every time the grape mash of 1/2 ~ 2/3 times of tank body accumulated amount；
10）Pressure extracting juice, extracting juice is pressed by the grape mash of cold soaking stain using bellows, obtains the turbid juice of grape, and period inflated with nitrogen is removed
Oxygen；
11）Low temperature clarification, the turbid juice of grape is controlled to 5 DEG C, adds PVPP fining agents, is staticly settled 24 hours, separates juice（It is turbid
150 ~ 250NTU of degree）, period inflated with nitrogen removal oxygen；
12）Produce fragrant fermentation：Grape juice is risen again to 10 DEG C, fragrant Non-Saccharomyces are produced in inoculation（Yeast quantity is not less than 106cfu/
mL）, 10 DEG C of fermentation temperature, fermentation time 72 hours；
13）Alcoholic fermentation：The grape juice that must ferment will be produced to rise again to more than 15 DEG C, saccharomyces cerevisiae is inoculated with（Yeast quantity is not less than
106cfu/mL）, 16 DEG C of fermentation temperature；
14）Separate wine pin：The proportion and temperature of grape mash, when proportion is down to 0.993, is cooled to 5 DEG C during monitoring alcoholic fermentation
Wine pin is separated, container is filled with nitrogen purge gas before pan feeding；
15）Malo-lactic fermentation：Oneococcus onei lactic acid bacteria 20mg/L will be inoculated with grape wine, completes malic acid-lactic acid and send out
Ferment；
16）Storage, by the grape wine of malo-lactic fermentation in 10 DEG C of storages of temperature, period of storage 6 months, control free two
Sulfur oxide 20mg/L；
17）Clarification, clarifying treatment is carried out by grape wine using glutin clarificant, obtains the red grape base liquor of Cabernet Sauvignon；
Plus the production of vapour grape alcoholic drink mixed with fruit juice：
18）Allotment, by step 5）Grape juice and step 17）Both red grape base liquors of Cabernet Sauvignon carry out allotment fusion, obtain
Fruity grape alcoholic drink mixed with fruit juice：4 ~ 6%vol of alcoholic strength, 50 ~ 80g/L of pol, 5 ~ 6g/L of acidity, more than sugar-free extract 17g/L；
19）It is cold stable, grape alcoholic drink mixed with fruit juice is freezed in temperature -5 ~ -4 DEG C, cooling time 5 days, filter clear using cross-flow filtration equipment
Clearly, period inflated with nitrogen removes oxygen；
20）It is degerming, grape alcoholic drink mixed with fruit juice is respectively adopted into 0.45 and 0.20 micron of membrane filter system degerming；
21）Filling CO 2, degerming grape alcoholic drink mixed with fruit juice is lowered the temperature, and is filled with food-grade carbon-dioxide so as to dissolve in carbon dioxide institute
Produce pressure and reach 0.5 ~ 0.3Mpa；
22）It is filling, it is, filling by grape alcoholic drink mixed with fruit juice after the assay was approved.
Embodiment 3, by plus vapour strawberry flavor grape alcoholic drink mixed with fruit juice as a example by, using filling after strawberry juice and the mixing of Cabernet Gernischt red grape base liquor
Carbon dioxide is brewed and formed；
The preparation of strawberry fruit juice：
1）Harvesting, in field sorting, it is desirable to which strawberry fruit is ripe, fresh, health, disease-free decayed fruit；
2）Cooling, temperature is reduced to 5 DEG C by the strawberry of harvesting；
3）Squeeze the juice, sulfur dioxide 100mg/kg is added in strawberry, flexibility crushes, squeezes the juice, contain juice container and nitrogen is filled with before juice is entered
Gas air-discharging is anti-oxidation；
4）Clarification, will add pectase in strawberry fruit juice, pectase addition is 50mg/L, 8 DEG C of temperature；Addition gelatin clarification
Agent, filters after staticly settling 48 hours, and inflated with nitrogen is anti-oxidation in fruit juice during process；
5）Low tempertaure storage, by strawberry fruit juice at 5 DEG C canful low tempertaure storage, inflated with nitrogen binds anti-oxidation；
The preparation of the red grape base liquor of Cabernet Gernischt：
6）The determination of picking time, after snake resource fruit annesl, pol, acidity of grape fruit etc. was measured by sampling per 6 days
The change of index, when acidity reaches 6.0 ~ 6.5g/L, starts harvesting；
7）Harvesting, fringe choosing is carried out by grape in field, and fruit is fresh, health, disease-free decayed fruit, raw green fruit；180 ~ 200g/L of pol；
8）Destemming is crushed, and the grape of harvesting is reduced into temperature to 8 DEG C, carries out flexible removing carpopodium, broken, percentage of damage about 80%, is broken
Addition sulfur dioxide 60mg/kg before broken, crushes into pectase 40mg/L is added during tank, and container is filled with carbon dioxide row before pan feeding
Air is anti-oxidation；
9）Cold soaking stain, temperature is reduced to 8 DEG C by grape mash, and dip time 72 hours, using piston type wine delivering pump, sprays follow daily
Ring 1 ~ 2 time, sprays every time the grape mash of 1/2 ~ 2/3 times of tank body accumulated amount；
10）Pressure extracting juice, by the grape mash of cold soaking stain extracting juice is pressed, and obtains the turbid juice of grape, and period inflated with nitrogen removes oxygen；
11）Low temperature clarification, the turbid juice of grape is controlled to 8 DEG C, adds glutin clarificant, is staticly settled 48 hours, separates juice（It is turbid
150 ~ 250NTU of degree）, period inflated with nitrogen removal oxygen；
12）Produce fragrant fermentation：Grape juice is risen again to 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation（Yeast quantity is not less than 106cfu/
mL）, 12 DEG C of fermentation temperature, fermentation time 24 hours；
13）Alcoholic fermentation：The grape juice for producing fragrant fermentation is risen again to more than 15 DEG C, saccharomyces cerevisiae is inoculated with（Yeast quantity is not less than
106cfu/mL）, 20 DEG C of fermentation temperature；
14）Separate wine pin：The proportion and temperature of grape mash, when proportion is down to 0.993, is cooled to 10 DEG C during monitoring alcoholic fermentation
Wine pin is separated, container is filled with carbon dioxide air-discharging before pan feeding；
15）Malo-lactic fermentation：Oneococcus onei lactic acid bacteria 40mg/L will be inoculated with grape wine, completes malic acid-lactic acid and send out
Ferment；
16）Storage, by the grape wine of malo-lactic fermentation in 15 DEG C of storages of temperature, period of storage 3 months, control free two
Sulfur oxide 30mg/L；
17）Clarification, clarifying treatment is carried out by grape wine using bentonite clarifying agent, obtains the red grape base liquor of Cabernet Gernischt；
Plus the production of vapour grape alcoholic drink mixed with fruit juice：
18）Allotment, by step 5）Strawberry fruit juice and step 17）Both red grape base liquors of Cabernet Gernischt carry out allotment fusion, obtain
Fruity grape alcoholic drink mixed with fruit juice：4 ~ 6%vol of alcoholic strength, 50 ~ 80g/L of pol, 5 ~ 6g/L of acidity, more than sugar-free extract 17g/L；
19）It is cold stable, grape alcoholic drink mixed with fruit juice is freezed in temperature -5 ~ -4 DEG C, cooling time 15 days, filter clear using cross-flow filtration equipment
Clearly, period inflated with nitrogen removes oxygen；
20）It is degerming, cold stable grape alcoholic drink mixed with fruit juice is respectively adopted into 0.45 and 0.20 micron of membrane filter system degerming；
21）Filling CO 2, degerming grape alcoholic drink mixed with fruit juice is lowered the temperature, and is filled with food-grade carbon-dioxide so as to dissolved carbon dioxide pressure
Power reaches 0.5 ~ 0.3Mpa；
22）It is filling, it is, filling by grape alcoholic drink mixed with fruit juice after the assay was approved.
Embodiment 4, by plus vapour lemon grape alcoholic drink mixed with fruit juice as a example by, using lemon juice and Italian Riesling's white grape base liquor mixing after fill
Carbon dioxide is brewed and formed；
The preparation of lemon juice：
1）Harvesting, in field sorting, it is desirable to which citron fruit is ripe, fresh, health, disease-free decayed fruit；
2）Cooling, temperature is reduced to 3 DEG C by the citron fruit of harvesting；
3）Squeeze the juice, sulfur dioxide 90mg/kg is added in citron fruit, flexibility crushes, squeezes the juice, contain juice container and be filled with before juice is entered
Carbon dioxide air-discharging is anti-oxidation；
4）Clarification, will add pectase in lemon juice, pectase addition is 40mg/L, 7 DEG C of temperature；Addition egg white clarification
Agent, filters after staticly settling 30 hours, and inflated with nitrogen is anti-oxidation in fruit juice during process；
5）Low tempertaure storage, by lemon juice at 3 DEG C canful low tempertaure storage, inflated with nitrogen binds anti-oxidation；
The preparation of Italian Riesling's white grape base liquor：
6）The determination of picking time, after Italian Riesling's grape fruit annesl, pol, acidity of grape fruit etc. was measured by sampling per 5 days
The change of index, when acidity reaches 6.0 ~ 6.5g/L, starts harvesting；
7）Harvesting, fringe choosing is carried out by grape in field, and fruit is fresh, health, disease-free decayed fruit, raw green fruit；180 ~ 200g/L of pol；
8）Destemming is crushed, and the grape of harvesting is reduced into temperature to 7 DEG C, carries out flexible removing carpopodium, broken, percentage of damage about 80%, is broken
Addition sulfur dioxide 120mg/kg before broken, crushes into pectase 25mg/L is added during tank, and container is filled with carbon dioxide before pan feeding
Air-discharging is anti-oxidation；
9）Cold soaking stain, temperature is reduced to 7 DEG C by grape mash, and dip time 24 hours, using piston type wine delivering pump, sprays follow daily
Ring 1 ~ 2 time, sprays every time the grape mash of 1/2 ~ 2/3 times of tank body accumulated amount；
10）Pressure extracting juice, presses extracting juice, period inflated with nitrogen to remove oxygen the grape mash of cold soaking stain using bellows；
11）Low temperature clarification, the turbid juice of grape is controlled to 7 DEG C, adds egg white fining agent, is staticly settled 30 hours, separates juice（It is turbid
150 ~ 250NTU of degree）, period inflated with nitrogen removal oxygen；
12）Produce fragrant fermentation：Grape juice is risen again to 11 DEG C, fragrant Non-Saccharomyces are produced in inoculation（Yeast quantity is not less than 106cfu/
mL）, 11 DEG C of fermentation temperature, fermentation time 36 hours；
13）Alcoholic fermentation：The grape juice for producing fragrant fermentation is risen again to more than 15 DEG C, saccharomyces cerevisiae is inoculated with（Yeast quantity is not less than
106cfu/mL）, 19 DEG C of fermentation temperature；
14）Separate wine pin：The proportion and temperature of grape mash, when proportion is down to 0.993, is cooled to 8 DEG C during monitoring alcoholic fermentation
Wine pin is separated, container is filled with carbon dioxide air-discharging before pan feeding；
15）Malo-lactic fermentation：Oneococcus onei lactic acid bacteria 25mg/L will be inoculated with grape wine, completes malic acid-lactic acid and send out
Ferment；
16）Storage, by the grape wine of malo-lactic fermentation in 20 DEG C of storages of temperature, period of storage 5 months, control free two
Sulfur oxide 28mg/L；
17）Clarification, clarifying treatment is carried out by grape wine using PVPP fining agents, obtains Italian Riesling's white grape base liquor；
Plus the production of vapour grape alcoholic drink mixed with fruit juice：
18）Allotment, by step 5）Lemon juice and step 17）Both Italian Riesling's white grape base liquors carry out allotment fusion, obtain
Fruity grape alcoholic drink mixed with fruit juice：4 ~ 6%vol of alcoholic strength, 50 ~ 80g/L of pol, 5 ~ 6g/L of acidity, more than sugar-free extract 17g/L；
19）It is cold stable, grape alcoholic drink mixed with fruit juice is freezed in temperature -5 ~ -4 DEG C, cooling time 10 days, filter clear using cross-flow filtration equipment
Clearly, period inflated with nitrogen removes oxygen；
20）It is degerming, cold stable grape alcoholic drink mixed with fruit juice is respectively adopted into 0.45 and 0.20 micron of membrane filter system degerming；
21）Filling CO 2, by the cooling of grape alcoholic drink mixed with fruit juice, is filled with food-grade carbon-dioxide so as to dissolve in pressure produced by carbon dioxide
Power reaches 0.5 ~ 0.3Mpa；
22）It is filling, it is, filling by grape alcoholic drink mixed with fruit juice after the assay was approved.
Embodiment 5, requires according to different taste, by the lemon juice mixing of the apple juice of embodiment 1 and embodiment 4
Into blended fruit juice；Italian Riesling's white grape base liquor of the Chardonnay white grape base liquor of embodiment 1 and embodiment 4 is mixed into into mixing Portugal
Grape base liquor；Mixed blended fruit juice and mixing grape base liquor are carried out into allotment fusion, grape alcoholic drink mixed with fruit juice is made.
Embodiment 6, the strawberry fruit juice of the apple juice of embodiment 1, the grape juice of embodiment 2 and embodiment 3 is mixed
Form blended fruit juice；Red grape base liquor is respectively prepared as raw material with Cabernet Sauvignon, U.S. happy, Cabernet Gernischt, mixing grape is then mixed into
Base liquor；Mixed blended fruit juice and mixing grape base liquor are carried out into allotment fusion, grape alcoholic drink mixed with fruit juice is made.
Claims (5)
1. the production method of a kind of plus vapour fruity grape alcoholic drink mixed with fruit juice, it is characterised in that comprise the technical steps that：
The preparation of fruit juice：
A is harvested, and in field ripe, fresh, health, disease-free decayed fruit reality are harvested；
B lowers the temperature, and the fruit of harvesting is reduced into temperature to 0 ~ 5 DEG C；
C squeezes the juice, and sulfur dioxide concentration is added in fruit：60 ~ 100mg/kg, flexibility crushes, squeezes the juice；Sheng juice container is before juice is entered
It is filled with nitrogen or carbon dioxide air-discharging is anti-oxidation；
D is clarified, and adds pectase in fruit juice, and pectase addition is 20 ~ 50mg/L, 5 ~ 8 DEG C of temperature；Addition fining agent, it is quiet
Put precipitation to filter after 24 ~ 48 hours, inflated with nitrogen is anti-oxidation in fruit juice during process；
E low tempertaure storages, by fruit juice at 0 ~ 5 DEG C canful low tempertaure storage, inflated with nitrogen binds anti-oxidation；
The preparation of grape base liquor：
The determination of f picking time, after grape fruit annesl, is measured by sampling pol, the change of acidity index of grape fruit, works as acid
Degree reaches 6.0 ~ 6.5g/L, starts harvesting；
G is harvested, and in field the grape fruit of fresh, healthy, disease-free decayed fruit and raw green fruit, 180 ~ 200g/L of pol are harvested；
H destemmings are crushed, and the grape of harvesting is reduced into temperature to 5 ~ 8 DEG C, carry out flexible removing carpopodium, broken, addition two before crushing
60 ~ 120mg/kg of sulfur oxide concentration, crushes into 20 ~ 40mg/L of pectase is added during tank, and container is filled with nitrogen or two before pan feeding
Carbonoxide air-discharging is anti-oxidation；
I cold soaking stains, temperature is reduced to 5 ~ 8 DEG C by grape mash, is impregnated 12 ~ 96 hours, daily Sprayer Circulation 1 ~ 2 time, every time spray
The grape mash of 1/2 ~ 2/3 times of tank body accumulated amount；
J presses extracting juice, and the grape mash of cold soaking stain is pressed into extracting juice, obtains the turbid juice of grape, and period inflated with nitrogen removes oxygen；
K low temperature clarifications, temperature is controlled to 5 ~ 8 DEG C by the turbid juice of grape, adds fining agent, is staticly settled 24 ~ 48 hours, separates grape
Juice, 150 ~ 250NTU of turbidity, period inflated with nitrogen removes oxygen；
L produces fragrant fermentation：Grape juice is risen again to 10 ~ 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, yeast quantity is not less than 106cfu/
ML, 10 ~ 12 DEG C of fermentation temperature, fermentation time 24 ~ 72 hours；
M alcoholic fermentations：The grape juice for producing fragrant fermentation is risen again to more than 15 DEG C, saccharomyces cerevisiae is inoculated with, yeast quantity is not less than
106Cfu/mL, 16 ~ 20 DEG C of fermentation temperature；
N separates wine pin：The proportion and temperature of grape mash, when proportion is down to 0.993, is cooled to 5 ~ 10 DEG C during monitoring alcoholic fermentation
Wine pin is separated, container is filled with nitrogen or carbon dioxide air-discharging before pan feeding；
O malo-lactic fermentations：Oneococcus onei 20 ~ 40mg/L of lactic acid bacteria will be inoculated with the grape wine of step n, completes apple
Acid-lactic fermentation；
P is stored, and by the grape wine of malo-lactic fermentation in 10 ~ 15 DEG C of storages of temperature, period of storage 3 ~ 6 months, control is free
Sulfur dioxide concentration is 20 ~ 30mg/L；
Q is clarified, and step grape wine is carried out into clarifying treatment using fining agent, obtains grape base liquor；
Plus the production of vapour grape alcoholic drink mixed with fruit juice：
R is allocated, and both step e fruit juice and step q grape base liquor are carried out into allotment fusion, the fruity grape alcoholic drink mixed with fruit juice for obtaining, alcohol
Degree 4 ~ 6%vol, 50 ~ 80g/L of pol, 5 ~ 6g/L of acidity, more than sugar-free extract 17g/L；
S is cold stable, grape alcoholic drink mixed with fruit juice is freezed in temperature -5 ~ -4 DEG C, cooling time 5 ~ 15 days, filters clarification, and period inflated with nitrogen goes
Except oxygen；
T is degerming, cold stable grape alcoholic drink mixed with fruit juice is respectively adopted into 0.45 and 0.20 micron of membrane filter system degerming；
U filling CO 2s, degerming grape alcoholic drink mixed with fruit juice is lowered the temperature, and is filled with food-grade carbon-dioxide so as to dissolve in carbon dioxide and produced
Raw pressure reaches 0.5 ~ 0.3Mpa；
V is filling, filling by above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved.
2. a kind of production method of plus vapour fruity grape alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that described fruit juice
Preparation process in the fruit that adopts for grape, apple, strawberry, lemon, grapefruit, can be a kind of, two or more water
Fruit mixes.
3. a kind of production method of plus vapour fruity grape alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that described grape
The grape adopted in the preparation process of base liquor is Cabernet Sauvignon, U.S. pleasure, Cabernet Gernischt, Cabernet franc, hila, PINOT NOIR, Chardonnay, high official
Fragrant, Riesling, can be with a kind of, two or more grape variety mixing.
4. a kind of production method of plus vapour fruity grape alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that described clarification
Agent is gelatin, bentonite, PVPP or egg white.
5. a kind of production method of plus vapour fruity grape alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that described h steps
Rapid percentage of damage is 80%.
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