CN106701384A - Technology of grape wine without sulfur dioxide - Google Patents
Technology of grape wine without sulfur dioxide Download PDFInfo
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- CN106701384A CN106701384A CN201710158802.9A CN201710158802A CN106701384A CN 106701384 A CN106701384 A CN 106701384A CN 201710158802 A CN201710158802 A CN 201710158802A CN 106701384 A CN106701384 A CN 106701384A
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- grape
- wine
- mash
- grape wine
- technology
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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 discloses a technology of a grape wine without sulfur dioxide. The technology comprises the following steps of S1, artificially inoculating grape wine yeasts for fermenting: adding a certain number of artificially cultured purebred grape wine yeasts in a grape mash (grape juice), and enabling the grape mash (grape juice) to ferment normally; S2, improving the alcoholicity of the grape wine: adding grape spirit in the grape mash (grape juice), and enabling the alcoholicity of the grape wine to improve so as to be equal to or larger than 15 percent (V); S3, adding oak chips for micro-aerobic ageing in a stainless steel storage tank: pouring the grape mash (grape juice) obtained in the S2 into the stainless steel storage tank, and adding appropriate amount of oak chips in the stainless steel storage tank, wherein during an ageing process, the oxygen consumption is controlled by manpower, so that the controllability of oxygen demand during the ageing process is realized. The technology has the effects that the sulfur dioxide has no need to be added for brewing the grape wine, and by utilizing the technology, the grape wine cannot go bad, become acid and be discolored, and the quality of the grape wine is kept unchanged.
Description
Technical field
The technology of sulfur dioxide is abandoned the present invention relates to technical field of wine, more particularly to a kind of grape wine.
Background technology
Sulfur dioxide Main Function in grape wine is antibacterial（So as to normal fermentation and long-term preservation）With it is anti-oxidant（Protection
Reduction-state aldehydes matter is not oxidized in wine）Characteristic, using sulfur dioxide is people's long-term practice from ancient times to the present in grape wine
As a result, during wine production add sulfur dioxide solve grape wine never degenerate, not souring, nondiscolouring, it is ensured that grape
The quality of wine is constant, and grape wine addition is used till today always using sulfur dioxide, therefore traditional thinks sulfur dioxide in grape wine
In any technology of effect and material all do not replace, must not be no selection.But sulfur dioxide is a kind of anti-corrosive antibacterial thing
Matter, is added in grape wine, and more negative interaction is caused to grape wine, and this have impact on the local flavor of grape wine, also to health
It is unfavorable, the World Health Organization（WHO）Also require to reduce the concentration of sulfur dioxide in food always, it is strong that grape wine abandons sulfur dioxide
The certainty of health grape wine development.
The content of the invention
The present invention proposes the technology that a kind of grape wine abandons sulfur dioxide, without titanium dioxide during wine production
Sulphur, can reach grape wine never degenerate, not souring, nondiscolouring, it is ensured that the quality of grape wine is constant.
The present invention proposes the technology that a kind of grape wine abandons sulfur dioxide, comprises the following steps：
S1, the fermentation of artificial infection wine yeast：In grape mash（Grape juice）It is purebred that middle addition certain amount is manually cultivated
Wine yeast, makes grape mash（Grape juice）Normal fermentation；
S2, raising vinic alcohol content：In grape mash（Grape juice）Or addition wine spirit, put forward vinic alcohol content
Up to arrive equal to or more than 15% (V)；
S3, stainless steel basin add the micro- oxygen ageing of oak chip：By the grape mash in S2（Grape juice）Pour into stainless steel basin, not
Appropriate oak chip is added in rust steel basin, the consumption of artificial control oxygen, realizes traditional aging process oxygen demand in traditional aging process
Controllability, wine liquid can be controlled after grape wine is aging for anaerobic state, so as to protect grape wine reduction-state aldehydes matter to subtract
It is few, realize during brewing grape wine without using sulfur dioxide.
This technology effect is, without adding sulfur dioxide again in brewing grape wine, grape wine to be realized using this technology
Never degenerate, not souring, nondiscolouring, it is ensured that the quality of grape wine is constant.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
The present invention proposes that a kind of grape wine abandons the technology of sulfur dioxide, comprises the following steps：
S1, the fermentation of artificial infection wine yeast：In grape mash（Grape juice）It is purebred that middle addition certain amount is manually cultivated
Wine yeast, makes grape mash（Grape juice）Normal fermentation：
To grape mash（Grape juice）Artificial infection wine yeast is carried out, because its initial stage quantity has overwhelming superiority, its growth
Breeding is very fast, highly shortened fermentation time, and fermentation peak period is reached in 48h or so, has dominated the alcohol hair of grape mash
Ferment, is not grape mash（Grape juice）Other excessive metabolites are produced, grape wine taste is become miscellaneous souring；
In facultative anaerobic bacteria, the growth and breeding in the case of aerobic based on aerobic respiration, runs fermentation productivity concurrently, i.e., to Blastocystis
Main energetic metabolic pathway：Glucose+38ADP+38Pi → 38ATP+6CO2↑+6H2O ；Grow under anaerobic numerous
Grow, can only fermentation productivity, i.e. glucose+2ADP+2Pi → 2ATP+2 ethanol+2CO2↑, saccharomycete raised growth faster
Breeding, dissolved oxygen is quickly consumed in grape mash, grape mash（Grape juice）Anaerobic state is in quickly；Under anaerobic, respectively
Aerobic varied bacteria growing is planted to be suppressed；Polyphenol oxidase is one of main enzyme in grape wine, multi-source in grape material, it
It is that, with grape wine important component aldehydes matter as oxidation substrates, under anaerobic, polyphenol oxidase fails to aldehydes matter oxygen
Change, this protects the aldehydes matter of grape wine not oxidized in fermentation；
S2, raising vinic alcohol content：
It is exactly to concentrate grape mash to improve vinic alcohol content technology（Grape juice）Or addition wine spirit, make vinic alcohol
Content is improved and reached equal to or more than 15% (V)：
Alcohol is the metabolite of saccharomycete, and 2.1g sugar is about in actual production can produce 1g alcohol, substantial amounts of statistics, Portugal
The sugared content of grape is 12%~20%, and most grape is all 15%~18%, and the dregs of grape wine precision produced is general
In 9% (V)~12% (V), such wine degree in traditional aging process alcohol easily by acid-producing bacteria（Such as acetic acid bacteria, lactic acid bacteria）Make substrate
Generation acid is fallen in metabolism.Alcohol has inhibitory action to the activity of microorganism and enzyme, and inhibitory action size is relevant with alcohol concentration, works as wine
Most microorganisms are suppressed when precision is equal to or more than 15% (V), and the thalline and enzyme substantially in grape wine lose activity
(such as polyphenol oxidase), had both shown the antibiotic property of alcohol, so as to ensure that grape wine can be preserved for a long time, in practice it has proved that alcoholic strength
Wine liquid equal to or more than 15% (V) can be saved and not degenerate for a long time in the container of the good non-volatile loss of alcohol of tightness.Make Portugal
Grape wine alcoholic strength reaches 15% (V), and the method that can be used at this stage has concentration grape mash（Grape juice）Method or addition grape distillation
Wine, improves vinic alcohol content and reaches equal to or more than 15% (V).
S3, stainless steel basin add the micro- oxygen ageing of oak chip：
Stainless steel basin adds the micro- oxygen ageing technology of oak chip to be exactly that appropriate oak chip is added in stainless steel basin（To ensure Portugal
The oak flavor of grape wine）, the consumption of artificial control oxygen, realizes the controllability of traditional aging process oxygen demand, Portugal in traditional aging process
Can control wine liquid for anaerobic state after grape wine is aging, so as to protect the reduction of grape wine reduction-state aldehydes matter, control
Wine liquid be anaerobic state this avoid the need for addition sulfur dioxide and make antioxidant, Grape Wine Aging is reached optimal aging skill
Art.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technology according to the present invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (1)
1. a kind of grape wine abandons the technology of sulfur dioxide, it is characterised in that comprise the following steps：
S1, the fermentation of artificial infection wine yeast：In grape mash（Grape juice）It is purebred that middle addition certain amount is manually cultivated
Wine yeast, makes grape mash（Grape juice）Normal fermentation；
S2, raising vinic alcohol content：In grape mash（Grape juice）Or addition wine spirit, put forward vinic alcohol content
Up to arrive equal to or more than 15% (V)；
S3, stainless steel basin add the micro- oxygen ageing of oak chip：By the grape mash in S2（Grape juice）Pour into stainless steel basin, not
Appropriate oak chip is added in rust steel basin, the consumption of artificial control oxygen, realizes traditional aging process oxygen demand in traditional aging process
Controllability, wine liquid can be controlled after grape wine is aging for anaerobic state, so as to protect grape wine reduction-state aldehydes matter to subtract
It is few, realize during brewing grape wine without using sulfur dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710158802.9A CN106701384A (en) | 2017-03-17 | 2017-03-17 | Technology of grape wine without sulfur dioxide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710158802.9A CN106701384A (en) | 2017-03-17 | 2017-03-17 | Technology of grape wine without sulfur dioxide |
Publications (1)
| Publication Number | Publication Date |
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| CN106701384A true CN106701384A (en) | 2017-05-24 |
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| CN201710158802.9A Pending CN106701384A (en) | 2017-03-17 | 2017-03-17 | Technology of grape wine without sulfur dioxide |
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| CN (1) | CN106701384A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107299012A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of denitrogenation prepares the production technology of sweet tea type white wine |
| CN108395970A (en) * | 2018-03-22 | 2018-08-14 | 成都众宜创展商贸有限公司 | A kind of aging wine |
| CN108395971A (en) * | 2018-03-22 | 2018-08-14 | 成都众宜创展商贸有限公司 | A kind of grape hotel catering method |
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| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN106367252A (en) * | 2016-12-07 | 2017-02-01 | 通化师范学院 | Highly flavoured type wild grape wine brewing method |
| CN106615085A (en) * | 2016-12-19 | 2017-05-10 | 山西省农业科学院生物技术研究中心 | Microorganism and plant derived composite fresh keeping agent for fruits and vegetables |
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2017
- 2017-03-17 CN CN201710158802.9A patent/CN106701384A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN106367252A (en) * | 2016-12-07 | 2017-02-01 | 通化师范学院 | Highly flavoured type wild grape wine brewing method |
| CN106615085A (en) * | 2016-12-19 | 2017-05-10 | 山西省农业科学院生物技术研究中心 | Microorganism and plant derived composite fresh keeping agent for fruits and vegetables |
Non-Patent Citations (3)
| Title |
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| 夏广丽等: "微氧处理技术在葡萄酒陈酿中的应用", 《中外葡萄与葡萄酒》 * |
| 胡名志: "葡萄酒弃二氧化硫的探析", 《酿酒》 * |
| 韩国民等: "微氧处理在干红葡萄酒陈酿中的", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107299012A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of denitrogenation prepares the production technology of sweet tea type white wine |
| CN108395970A (en) * | 2018-03-22 | 2018-08-14 | 成都众宜创展商贸有限公司 | A kind of aging wine |
| CN108395971A (en) * | 2018-03-22 | 2018-08-14 | 成都众宜创展商贸有限公司 | A kind of grape hotel catering method |
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Application publication date: 20170524 |