CN106867740A - A kind of linkage brewage process of extra dry red wine, pink wine - Google Patents
A kind of linkage brewage process of extra dry red wine, pink wine Download PDFInfo
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- CN106867740A CN106867740A CN201710196986.8A CN201710196986A CN106867740A CN 106867740 A CN106867740 A CN 106867740A CN 201710196986 A CN201710196986 A CN 201710196986A CN 106867740 A CN106867740 A CN 106867740A
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- wine
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- 238000000855 fermentation Methods 0.000 claims abstract description 108
- 230000004151 fermentation Effects 0.000 claims abstract description 108
- 238000007598 dipping method Methods 0.000 claims abstract description 92
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- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 7
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- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims 4
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- 241000894007 species Species 0.000 abstract description 3
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 15
- 235000010208 anthocyanin Nutrition 0.000 description 15
- 239000004410 anthocyanin Substances 0.000 description 15
- 229930002877 anthocyanin Natural products 0.000 description 15
- 150000004636 anthocyanins Chemical class 0.000 description 15
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- 235000018553 tannin Nutrition 0.000 description 15
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- 150000001875 compounds Chemical class 0.000 description 4
- TXKMVPPZCYKFAC-UHFFFAOYSA-N disulfur monoxide Inorganic materials O=S=S TXKMVPPZCYKFAC-UHFFFAOYSA-N 0.000 description 4
- XTQHKBHJIVJGKJ-UHFFFAOYSA-N sulfur monoxide Chemical compound S=O XTQHKBHJIVJGKJ-UHFFFAOYSA-N 0.000 description 4
- 241000790917 Dioxys <bee> Species 0.000 description 3
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Classifications
-
- 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 kind of extra dry red wine, the linkage brewage process of pink wine, comprise the following steps：(1) raw material selection；(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 3~5 DEG C to crush, it is subsequently adding sulfur dioxide 30mg/L, then it is delivered in fermentation tank with screw pump, under conditions of being 12~15 DEG C in temperature after cold soaking stain 2h, the grape juice for extracting 10% is used for the soft dry type pink wine that ferments, remaining grape juice proceeds cold impregnation process 8h, and the grape juice for continuing to extract in remaining grape juice 20% is used for the sweet pink grape wine that ferments；(3) alcoholic fermentation；(4) ageing；(5) disposal of stability and bottling is processed.The present invention realizes linkage simultaneously and brewages that reinforcement dipping extra dry red wine, soft dry type be pink and sweet pink wine product, enriches grape wine species, improves the utilization rate of vinifera raw material.
Description
【Technical field】
The present invention relates to brewing grape wine technology field, more particularly to a kind of extra dry red wine, the linkage of pink wine are brewageed
Technique.
【Background technology】
Grape wine refers to grape or grape juice as raw material, formed through all or part of fermentation brew, alcoholic strength more than etc.
In 7% alcoholic beverages.Two kinds of usual dividend grape wine and white wine.The former is that red grape belt leather dipping fermentation is formed；Afterwards
Person is that grape juice fermentation is formed.Red wine is generally divided into extra dry red wine and pink wine.
Containing abundant sugar, amino acid, vitamin and mineral matter in grape wine, these are all the essential nutrition of human body
Element.It can directly be absorbed by the body without digestion in advance.Particularly to weakling, appropriate grape wine is often drunk, to extensive
Rehabilitation health is favourable.Aldehydes matter in grape wine has the function of hyperoxia agent, can prevent what is produced during body metabolism
Injury of the reactive oxygen to human body, these injuries are to cause some degenerative disorders, such as cataract, cardiovascular disease, artery sclerosis,
One of aging factor.Therefore, often drinking appropriate grape wine has effect that is anti-aging, prolonging life.With economic hair
Exhibition, increasing consumer drinks grape wine so that the plantation of grape is more and more extensive, and brewing grape wine technique is also come more
It is ripe.But the claret that south is brewageed has that the light unstable, mouthfeel of color and luster is boring and structure sense is not enough,
In conjunction with current China domestic grape wine, the single confinement problems of particularly southern native country wine product, a kind of connection of research
The dynamic technique for making grape wine has wide market popularization value.
【The content of the invention】
Present invention aim at the linkage brewage process for providing a kind of extra dry red wine, pink wine, the technology is first passed through to making
After Vitis Labrusca L raw material is pre-processed, carry out destemming crush, impregnate and take juice treatment after, extract different phase grape juice difference
Fermentation process is carried out, different types of grape wine is brewageed, realizing linkage simultaneously, to brewage reinforcement dipping extra dry red wine, soft dry type pink
With sweet pink wine product.The reinforcement dipping claret that the inventive method is brewageed has color depth, rich in taste, knot
Structure sense is strong and the advantages of suitable ageing；The inventive method is also directed to current China domestic grape wine, particularly southern native country Portugal
The single limitation of grape wine product, it is possible to use the same same batch vinifera raw material of kind, while brewageing production strengthens leaching
Stain extra dry red wine, soft dry type be pink and wine product of sweet pink diversification, extreme enrichment grape wine species, greatly carries
The utilization rate of vinifera raw material high.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of extra dry red wine, the linkage of pink wine are brewageed
Technique, comprises the following steps：
(1) raw material selection：Vinifera raw material is sorted, then the precooling in the freezer that temperature is 10~15 DEG C
6~8h, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 3~5 DEG C to crush, two are subsequently adding
Sulfur oxide 30mg/L, is then delivered in fermentation tank with screw pump, under conditions of being 12~15 DEG C in temperature after cold soaking stain 2h, is taken out
The grape juice for taking 10% is used for the soft dry type pink wine that ferments, and remaining grape juice proceeds cold impregnation process 8h, after
The continuous grape juice for being left in grape juice 20% that extracts is for the sweet pink grape wine that ferments；
(3) alcoholic fermentation：The alcohol of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
Fermentation and the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are once opened
Formula circulation is put, sulfur dioxide 20mg/L is added, French claret special yeast is then inoculated with, the after alcoholic fermentation startup
3 days, white granulated sugar is supplemented, make the total sugar content of grape juice for 210~230g/L, continue to ferment 10~15 days at 20~25 DEG C, often
Its observation fermentation situation, carries out an open cycle in every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：In the middle extraction of step (2) for the soft dry type that ferments
40~50mg/L of fish glue, 30~35mg/L of egg, 15~22mg/L of pectase and two are added in the grape juice of pink wine
20~25mg/L of sulfur oxide, after stirring, stands 48~72h at 12~15 DEG C, extracts upper strata grape juice and is poured in down a chimney simultaneously
The French pink wine special yeast 220mg/L of inoculation, adds sucrose syrup, makes the total sugar content of grape juice for 180~190g/L,
Fermented 15~18 days at 18~22 DEG C, the soft dry type pink wine for being fermented；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape that ferments
In the grape juice of wine add bentonite 600mg/L and sulfur dioxide 20mg/L, after stirring, at 12~15 DEG C stand 24~
48h, extracts upper strata grape juice and pours in down a chimney, and adjustment pH value is 3.50~3.65, then accesses French pink wine special yeast
220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 200~220g/L, at 18~22 DEG C fermentation time be 15~
18 days, the sweet pink grape wine for being fermented；
(4) ageing：Ageing, soft dry type including strengthening dipping claret are pink and sweet pink grape wine old
Make；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separation skin
Slag, extracts wine liquid, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 30th~40 day, separates bottom
Wine mud slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：The pink grape of soft dry type that will be fermented
Wine, the sweet pink grape wine for fermenting carry out separating respectively the treatment of bottom wine mud and yeast, and are once poured in down a chimney treatment,
Respectively enter after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Disposal of stability and bottling treatment including reinforcement dipping claret,
At the disposal of stability of soft dry type pink wine and the disposal of stability and bottling of bottling treatment and sweet pink grape wine
Reason；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 90~150 days, samples wine
Teacher carries out sense organ taste once in every 15 days, until reaching the suitable standard drunk, then carries out filtration treatment, then fills filtrate
Bottle, play stopper and sealing cap, temperature be 15 DEG C, relative humidity be 55~65% under conditions of enter bottle storage the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 60~90 days, through-
4.5~-3.5 DEG C of condition freezing processing 5~7 days, then carries out filtration treatment, and then filtrate is bottled, stopper and sealing is played
Cap, temperature be 12 DEG C, relative humidity be 55~65% under conditions of enter bottle store up the stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 60~90 days, adds sucrose
45~60g/L of syrup, through -4.5~-3.5 DEG C of condition freezing processing 4~6 days, then carries out filtration treatment, then by filtrate
Carry out sterile filling, temperature be 12 DEG C, relative humidity be 55~65% under conditions of enter bottle store up the stage.
In the present invention, as further illustrating, the disposal of stability and dress of the sweet pink grape wine described in step (5)
The condition of filtration treatment in bottle treatment is：First temperature be 2~3 DEG C, aperture be 1~1.5 μm and paper that filtering layer is 3~5 layers
Plate filter carries out filtration treatment, then carries out secondary filter treatment under the filter membrane that membrane aperture is 0.45 μm.
In the present invention, as further illustrating, the vinifera raw material described in step (1) is muscat, osmanthus Portugal 6
Number, osmanthus Portugal 1, wild any one made in No. 2 and wild Vitis quinquangularis.
In the present invention, as further illustrating, the consumption of the French claret special yeast described in step (3) is
200~250mg/L.
In the present invention, as further illustrating, the reinforcement described in step (5) impregnates the disposal of stability of claret
It is with the condition of filtration treatment in bottling treatment：Use aperture is carried out for the cardboard filter that 2~4 μm, filtering layer are 3~5 layers
Filtration treatment.
In the present invention, as further illustrating, the disposal of stability of the soft dry type pink wine described in step (5)
It is with the condition of filtration treatment in bottling treatment：Temperature be 3 DEG C, aperture be 1~1.5 μm and cardboard that filtering layer is 5~7 layers
Filter carries out filtration treatment.
The function introduction of part material is as follows：
Sulfur dioxide, in the present invention as bactericide, fining agent, antioxidant and the sour agent of increasing, can also promote grape
The dissolving of nutriment in juice.
The effect as fining agent in the present invention of fish glue and egg.
Pectase, in the present invention as the insoluble pectin in enzymolysis grape juice.
Sucrose syrup, uses agent as control dregs of grape wine precision in the present invention.
The invention has the advantages that：
1. brewage process of the present invention, it is possible to achieve using same kind with a batch of vinifera raw material,
Produce that reinforcement dipping extra dry red wine, soft dry type be pink and sweet pink grape wine simultaneously, improve raw material availability, enrich Portugal
Grape wine product species.According to the claret that this method is brewageed, alcoholic strength is at 11.5~12.5 degree, and rich in taste, fragrance is dense
Strongly fragrant, convergence sense and structure sense are strong；The soft dry type pink wine brewageed, alcoholic strength is at 10~10.5 degree, and wine body is limpid
It is bright, with shallow rose；The sweet pink grape wine brewageed, alcoholic strength is at 11~12 degree, and sweet mouthfeel is good to eat, and fragrance is rich
Richness, wine body is as clear as crystal, with shallow ruby red.Total effect is significantly larger than list produced by brewage process of the present invention
The individual effect brewageed produced by operation simple plus and.
2. the technological means of the alcoholic fermentation of soft dry type pink wine of the present invention, can be efficiently to Portugal
Grape juice is fermented, and promotes brewageing for soft dry type pink wine.In the present invention, using the special ferment of French pink wine
Mother is fermented；The material for fermenting is clarified using natural biomass fish glue and egg, improves the color of pink wine
Damp degree；And the use of pectase can not only be digested to the pectin in grape juice, promote the clarification of pink wine, may be used also
To promote fermentation of the French pink grape collection special yeast to pink wine to carry out, the efficiency of fermentation is improved.The present invention is adopted
Various raw materials are cooperated, mutually promote, and the effect of the fermentation of grape juice is reached jointly.
【Specific embodiment】
Embodiment 1：
The linkage brewage process of a kind of extra dry red wine, pink wine, comprises the following steps：
(1) raw material selection：Vinifera raw material muscat Noble is sorted, is then 10 DEG C cold in temperature
Precooling 6h in storehouse is hidden, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 3 DEG C to crush, dioxy is subsequently adding
Change sulphur 30mg/L, be then delivered in fermentation tank with screw pump, under conditions of being 12 DEG C in temperature after cold soaking stain 2h, extract 10%
Grape juice be used to ferment soft dry type pink wine, remaining grape juice proceeds cold impregnation process 8h, continues to extract
20% grape juice is used for the sweet pink grape wine that ferments in remaining grape juice；
(3) alcoholic fermentation：The alcohol of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
Fermentation and the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are once opened
Formula circulation is put, sulfur dioxide 20mg/L is added, French claret special yeast 200mg/L is then inoculated with, in alcoholic fermentation
The 3rd day after startup, white granulated sugar is supplemented, make the total sugar content of grape juice for 210g/L, continue to ferment 10 days at 20 DEG C, daily observation
Fermentation situation, carries out an open cycle in every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：In the middle extraction of step (2) for the soft dry type that ferments
Fish glue 40mg/L, egg 30mg/L, pectase 15mg/L and sulfur dioxide 20mg/L are added in the grape juice of pink wine,
After stirring, 48h is stood at 12 DEG C, extract upper strata grape juice and poured in down a chimney and be inoculated with French pink wine special yeast
220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 180g/L, is fermented 15 days at 18 DEG C, and what is fermented is light
Soft dry type pink wine；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape that ferments
Bentonite 600mg/L and sulfur dioxide 20mg/L is added in the grape juice of wine, after stirring, 24h is stood at 12 DEG C, in extraction
Layer grape juice pours in down a chimney, and adjustment pH value is 3.50, then accesses French pink wine special yeast 220mg/L, addition sucrose sugar
Slurry, makes the total sugar content of grape juice for 200g/L, and fermentation time is 15 days, the sweet pink grape for being fermented at 18 DEG C
Wine；
(4) ageing：Ageing, soft dry type including strengthening dipping claret are pink and sweet pink grape wine old
Make；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separation skin
Slag, extracts wine liquid, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 30th day, separates bottom wine mud
Slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：The pink grape of soft dry type that will be fermented
Wine, the sweet pink grape wine for fermenting carry out separating respectively the treatment of bottom wine mud and yeast, and are once poured in down a chimney treatment,
Respectively enter after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Disposal of stability and bottling treatment including reinforcement dipping claret,
At the disposal of stability of soft dry type pink wine and the disposal of stability and bottling of bottling treatment and sweet pink grape wine
Reason；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 90 days, taster is every
Carry out sense organ taste once within 15 days, until reach the suitable standard drunk, then use aperture for cardboard that 2 μm, filtering layer are 3 layers
Filter carries out filtration treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 15 DEG C, relative humidity be 55%
Under conditions of enter bottle store up the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 60 days, through -4.5 DEG C
Condition freezing processing 5 days, then temperature be 3 DEG C, aperture be that 1 μm and cardboard filter that filtering layer is 5 layers are carried out at filtering
Reason, then by filtrate bottling, play stopper and sealing cap, temperature be 12 DEG C, relative humidity be 55% under conditions of into bottle store up
Stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 60 days, adds sucrose syrup
45g/L, through -4.5 DEG C of condition freezing processing 4 days, first temperature be 2 DEG C, aperture be 1 μm and cardboard filter that filtering layer is 3 layers
Machine carries out filtration treatment, then carries out secondary filter treatment under the filter membrane that membrane aperture is 0.45 μm, then carries out filtrate
Sterile filling, temperature be 12 DEG C, relative humidity be 55% under conditions of enter bottle store up the stage.
The physical and chemical index and colour of the grape wine that above-mentioned brewage process is prepared are detected that physical and chemical index is specific
Detection operating procedure refers to GB15038-2006；
The measure of colour：The colour of wine sample, brightness-L, redness and green degree-a, yellowing and Lan Du-b are determined with colour difference meter, is satisfied
With degree-C.It is corrected by standard sample of standard white plate, measurement light source is illuminant-C, 1cm cuvettes.
Calculate whole testing results, physical and chemical index the results are shown in Table 1, colour the results are shown in Table 2.
Table 1：
The as shown by data of table 1：Strengthen the alcoholic strength highest of dipping claret, be 12.5 degree, it is sugar-free extract, titratable
The numerical value highest of acid, tannin, total phenol and anthocyanin, illustrate to strengthen the dipping mellow in taste of claret, polyphenoils compared with
Many, nutriment is more, with health role；The alcoholic strength of soft dry type pink wine is minimum, is 10 degree, sugar-free extract,
The numerical value of titratable acid, tannin, total phenol and anthocyanin is minimum, illustrates to strengthen the mouthfeel meta-acid, anti-oxidant of dipping claret
Material is less, and nutriment is less, but applies to wider Consumer groups；The alcoholic strength of sweet pink grape wine is placed in the middle,
The numerical value of sugar-free extract, titratable acid, tannin, total phenol and anthocyanin is placed in the middle, illustrates the sweet middle band of mouthfeel of sweet pink grape wine
Acid, polyphenoils are more, and nutriment is more, but applies to wider Consumer groups.
Table 2：
| Sample | L | a | b | C |
| Strengthen dipping extra dry red wine | 53.6 | 60.3 | 16.7 | 62.6 |
| Soft dry type is pink | 98.1 | 2.3 | 4.0 | 4.6 |
| Sweet pink | 88.2 | 10.8 | 8.6 | 36.0 |
The as shown by data of table 2：L, a and C value for strengthening dipping claret are larger, illustrate to strengthen dipping claret
Color be peony and color is full；The L values of soft dry type pink wine are larger, and other values are smaller, illustrate soft dry
The color of type pink wine is bright and shallower rose；L the and C values of sweet pink grape wine are larger, a and b values compared with
Small, the color for illustrating sweet pink is bright, full shallow ruby red.
Embodiment 2：
The linkage brewage process of a kind of extra dry red wine, pink wine, comprises the following steps：
(1) raw material selection：By vinifera raw material osmanthus Portugal, No. 6 are sorted, then in the freezer that temperature is 11 DEG C
Precooling 6.5h, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 3.5 DEG C to crush, two are subsequently adding
Sulfur oxide 30mg/L, is then delivered in fermentation tank with screw pump, under conditions of being 13 DEG C in temperature after cold soaking stain 2h, is extracted
10% grape juice is used for the soft dry type pink wine that ferments, and remaining grape juice proceeds cold impregnation process 8h, continues
The grape juice for extracting in remaining grape juice 20% is used for the sweet pink grape wine that ferments；
(3) alcoholic fermentation：The alcohol of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
Fermentation and the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are once opened
Formula circulation is put, sulfur dioxide 20mg/L is added, French claret special yeast 230mg/L is then inoculated with, in alcoholic fermentation
The 3rd day after startup, white granulated sugar is supplemented, make the total sugar content of grape juice for 215g/L, continue to ferment 12 days at 24 DEG C, daily observation
Fermentation situation, carries out an open cycle in every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：In the middle extraction of step (2) for the soft dry type that ferments
Fish glue 43mg/L, egg 32mg/L, pectase 17mg/L and sulfur dioxide 24mg/L are added in the grape juice of pink wine,
After stirring, 58h is stood at 13 DEG C, extract upper strata grape juice and poured in down a chimney and be inoculated with French pink wine special yeast
220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 184g/L, is fermented 16 days at 20 DEG C, and what is fermented is light
Soft dry type pink wine；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape that ferments
Bentonite 600mg/L and sulfur dioxide 20mg/L is added in the grape juice of wine, after stirring, 30h is stood at 13 DEG C, in extraction
Layer grape juice pours in down a chimney, and adjustment pH value is 3.57, then accesses French pink wine special yeast 220mg/L, addition sucrose sugar
Slurry, makes the total sugar content of grape juice for 203g/L, and fermentation time is 17 days, the sweet pink grape for being fermented at 20 DEG C
Wine；
(4) ageing：Ageing, soft dry type including strengthening dipping claret are pink and sweet pink grape wine old
Make；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separation skin
Slag, extracts wine liquid, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 33rd day, separates bottom wine mud
Slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：The pink grape of soft dry type that will be fermented
Wine, the sweet pink grape wine for fermenting carry out separating respectively the treatment of bottom wine mud and yeast, and are once poured in down a chimney treatment,
Respectively enter after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Disposal of stability and bottling treatment including reinforcement dipping claret,
At the disposal of stability of soft dry type pink wine and the disposal of stability and bottling of bottling treatment and sweet pink grape wine
Reason；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 100 days, taster is every
Carry out sense organ taste once within 15 days, until reach the suitable standard drunk, then use aperture for paper that 2.5 μm, filtering layer are 4 layers
Plate filter carries out filtration treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 15 DEG C, relative humidity be
Enter bottle under conditions of 58% and store up the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 75 days, through -4.0 DEG C
Condition freezing processing 6 days, then temperature be 3 DEG C, aperture be that 1.2 μm and cardboard filter that filtering layer is 6 layers are filtered
Treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 12 DEG C, relative humidity be 60% under conditions of into bottle
The storage stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 80 days, adds sucrose syrup
49g/L, through -3.7 DEG C of condition freezing processing 4.5 days, first temperature be 2.2 DEG C, aperture be 1.3 μm and paper that filtering layer is 4 layers
Plate filter carries out filtration treatment, then carries out secondary filter treatment under the filter membrane that membrane aperture is 0.45 μm, then will filter
Liquid carries out sterile filling, temperature be 12 DEG C, relative humidity be 57% under conditions of enter bottle store up the stage.
The physical and chemical index and colour of the grape wine that above-mentioned brewage process is prepared are detected that physical and chemical index is specific
Detection operating procedure refers to GB15038-2006；
The measure of colour：The colour of wine sample, brightness-L, redness and green degree-a, yellowing and Lan Du-b are determined with colour difference meter, is satisfied
With degree-C.It is corrected by standard sample of standard white plate, measurement light source is illuminant-C, 1cm cuvettes.
Calculate whole testing results, physical and chemical index the results are shown in Table 3, colour the results are shown in Table 4.
Table 3：
The as shown by data of table 3：Strengthen the alcoholic strength highest of dipping claret, be 11.8 degree, it is sugar-free extract, titratable
The numerical value highest of acid, tannin, total phenol and anthocyanin, illustrate to strengthen the dipping mellow in taste of claret, polyphenoils compared with
Many, nutriment is more, with health role；The alcoholic strength of soft dry type pink wine is minimum, is 10.5 degree, does and leaches
The numerical value of thing, titratable acid, tannin, total phenol and anthocyanin is minimum, illustrates to strengthen mouthfeel meta-acid, the antioxygen of dipping claret
Compound matter is less, and nutriment is less, but applies to wider Consumer groups；The alcoholic strength of sweet pink grape wine is occupied
In, the numerical value of sugar-free extract, titratable acid, tannin, total phenol and anthocyanin is placed in the middle, in illustrating that the mouthfeel of sweet pink grape wine is sweet
Band acid, polyphenoils are more, and nutriment is more, but applies to wider Consumer groups.
Table 4：
| Sample | L | a | b | C |
| Strengthen dipping extra dry red wine | 77.9 | 26.3 | 7.0 | 27.2 |
| Soft dry type is pink | 98.3 | 1.0 | 5.1 | 5.2 |
| Sweet pink | 92.6 | 5.6 | 8.2 | 10.1 |
The as shown by data of table 4：The L values for strengthening dipping claret are larger, and a, b and C value are higher, illustrate that strengthening dipping does
The color of red wine is for peony and color is full；The L values of soft dry type pink wine are maximum, and other values are smaller, say
The color of bright soft dry type pink wine is bright and shallower rose；The L values of sweet pink grape wine are larger, a, b
Smaller with C values, the color for illustrating sweet pink is bright, full shallow ruby red.
Embodiment 3：
The linkage brewage process of a kind of extra dry red wine, pink wine, comprises the following steps：
(1) raw material selection：By vinifera raw material osmanthus Portugal, No. 1 is sorted, then in the freezer that temperature is 11 DEG C
Precooling 7.5h, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 4 DEG C to crush, dioxy is subsequently adding
Change sulphur 30mg/L, be then delivered in fermentation tank with screw pump, under conditions of being 13 DEG C in temperature after cold soaking stain 2h, extract 10%
Grape juice be used to ferment soft dry type pink wine, remaining grape juice proceeds cold impregnation process 8h, continues to extract
20% grape juice is used for the sweet pink grape wine that ferments in remaining grape juice；
(3) alcoholic fermentation：The alcohol of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
Fermentation and the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are once opened
Formula circulation is put, sulfur dioxide 20mg/L is added, French claret special yeast 240mg/L is then inoculated with, in alcoholic fermentation
The 3rd day after startup, white granulated sugar is supplemented, make the total sugar content of grape juice for 219g/L, continue to ferment 11 days at 24 DEG C, daily observation
Fermentation situation, carries out an open cycle in every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：In the middle extraction of step (2) for the soft dry type that ferments
Fish glue 48mg/L, egg 34mg/L, pectase 20mg/L and sulfur dioxide 22mg/L are added in the grape juice of pink wine,
After stirring, 50h is stood at 14 DEG C, extract upper strata grape juice and poured in down a chimney and be inoculated with French pink wine special yeast
220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 187g/L, is fermented 17 days at 21 DEG C, and what is fermented is light
Soft dry type pink wine；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape that ferments
Bentonite 600mg/L and sulfur dioxide 20mg/L is added in the grape juice of wine, after stirring, 36h is stood at 14 DEG C, in extraction
Layer grape juice pours in down a chimney, and adjustment pH value is 3.61, then accesses French pink wine special yeast 220mg/L, addition sucrose sugar
Slurry, makes the total sugar content of grape juice for 212g/L, and fermentation time is 17 days, the sweet pink grape for being fermented at 19 DEG C
Wine；
(4) ageing：Ageing, soft dry type including strengthening dipping claret are pink and sweet pink grape wine old
Make；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separation skin
Slag, extracts wine liquid, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 36th day, separates bottom wine mud
Slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：The pink grape of soft dry type that will be fermented
Wine, the sweet pink grape wine for fermenting carry out separating respectively the treatment of bottom wine mud and yeast, and are once poured in down a chimney treatment,
Respectively enter after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Disposal of stability and bottling treatment including reinforcement dipping claret,
At the disposal of stability of soft dry type pink wine and the disposal of stability and bottling of bottling treatment and sweet pink grape wine
Reason；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 120 days, taster is every
Carry out sense organ taste once within 15 days, until reach the suitable standard drunk, then use aperture for cardboard that 3 μm, filtering layer are 5 layers
Filter carries out filtration treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 15 DEG C, relative humidity be 60%
Under conditions of enter bottle store up the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 76 days, through -3.8 DEG C
Condition freezing processing 6.5 days, then temperature be 3 DEG C, aperture be that 1.4 μm and cardboard filter that filtering layer is 7 layers were carried out
Filter is processed, then by filtrate bottling, play stopper and sealing cap, temperature be 12 DEG C, relative humidity is to enter under conditions of 60%
The bottle storage stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 82 days, adds sucrose syrup
53g/L, through -4.1 DEG C of condition freezing processing 5 days, first temperature be 2.7 DEG C, aperture be 1.4 μm and cardboard that filtering layer is 5 layers
Filter carries out filtration treatment, then secondary filter treatment is carried out under the filter membrane that membrane aperture is 0.45 μm, then by filtrate
Carry out sterile filling, temperature be 12 DEG C, relative humidity be 59% under conditions of enter bottle store up the stage.
The physical and chemical index and colour of the grape wine that above-mentioned brewage process is prepared are detected that physical and chemical index is specific
Detection operating procedure refers to GB15038-2006；
The measure of colour：The colour of wine sample, brightness-L, redness and green degree-a, yellowing and Lan Du-b are determined with colour difference meter, is satisfied
With degree-C.It is corrected by standard sample of standard white plate, measurement light source is illuminant-C, 1cm cuvettes.
Calculate whole testing results, physical and chemical index the results are shown in Table 5, colour the results are shown in Table 6.
Table 5：
The as shown by data of table 5：Strengthen the alcoholic strength highest of dipping claret, be 12.3 degree, it is sugar-free extract, titratable
The numerical value highest of acid, tannin, total phenol and anthocyanin, illustrate to strengthen the dipping mellow in taste of claret, polyphenoils compared with
Many, nutriment is more, with health role；The alcoholic strength of soft dry type pink wine is minimum, is 10.4 degree, does and leaches
The numerical value of thing, titratable acid, tannin, total phenol and anthocyanin is minimum, illustrates to strengthen mouthfeel meta-acid, the antioxygen of dipping claret
Compound matter is less, and nutriment is less, but applies to wider Consumer groups；The alcoholic strength of sweet pink grape wine is occupied
In, the numerical value of sugar-free extract, titratable acid, tannin, total phenol and anthocyanin is placed in the middle, in illustrating that the mouthfeel of sweet pink grape wine is sweet
Band acid, polyphenoils are more, and nutriment is more, but applies to wider Consumer groups.
Table 6：
| Sample | L | a | b | C |
| Strengthen dipping extra dry red wine | 73.7 | 30.9 | 5.4 | 31.3 |
| Soft dry type is pink | 99.5 | 1.4 | 5.1 | 5.3 |
| Sweet pink | 89.6 | 8.7 | 5.6 | 10.2 |
The as shown by data of table 6：L, a and C value for strengthening dipping claret are larger, illustrate to strengthen dipping claret
Color be peony and color is full；The L values of soft dry type pink wine are larger, and other values are smaller, illustrate soft dry
The color of type pink wine is bright and shallower rose；The L values of sweet pink grape wine are larger, a, b and C value compared with
Small, the color for illustrating sweet pink is bright, full shallow ruby red.
Embodiment 4：
The linkage brewage process of a kind of extra dry red wine, pink wine, comprises the following steps：
(1) raw material selection：The wild wine 2 of vinifera raw material is sorted, then in the freezer that temperature is 14 DEG C
Precooling 7.5h, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 4.5 DEG C to crush, two are subsequently adding
Sulfur oxide 30mg/L, is then delivered in fermentation tank with screw pump, under conditions of being 13 DEG C in temperature after cold soaking stain 2h, is extracted
10% grape juice is used for the soft dry type pink wine that ferments, and remaining grape juice proceeds cold impregnation process 8h, continues
The grape juice for extracting in remaining grape juice 20% is used for the sweet pink grape wine that ferments；
(3) alcoholic fermentation：The alcohol of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
Fermentation and the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are once opened
Formula circulation is put, sulfur dioxide 20mg/L is added, French claret special yeast 235mg/L is then inoculated with, in alcoholic fermentation
The 3rd day after startup, white granulated sugar is supplemented, make the total sugar content of grape juice for 223g/L, continue to ferment 14 days at 21 DEG C, daily observation
Fermentation situation, carries out an open cycle in every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：In the middle extraction of step (2) for the soft dry type that ferments
Fish glue 46mg/L, egg 31mg/L, pectase 19mg/L and sulfur dioxide 24mg/L are added in the grape juice of pink wine,
After stirring, 60h is stood at 13 DEG C, extract upper strata grape juice and poured in down a chimney and be inoculated with French pink wine special yeast
220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 185g/L, is fermented 16 days at 20 DEG C, and what is fermented is light
Soft dry type pink wine；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape that ferments
Bentonite 600mg/L and sulfur dioxide 20mg/L is added in the grape juice of wine, after stirring, 30h is stood at 14 DEG C, in extraction
Layer grape juice pours in down a chimney, and adjustment pH value is 3.62, then accesses French pink wine special yeast 220mg/L, addition sucrose sugar
Slurry, makes the total sugar content of grape juice for 215g/L, and fermentation time is 17 days, the sweet pink grape for being fermented at 20 DEG C
Wine；
(4) ageing：Ageing, soft dry type including strengthening dipping claret are pink and sweet pink grape wine old
Make；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separation skin
Slag, extracts wine liquid, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 38th day, separates bottom wine mud
Slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：The pink grape of soft dry type that will be fermented
Wine, the sweet pink grape wine for fermenting carry out separating respectively the treatment of bottom wine mud and yeast, and are once poured in down a chimney treatment,
Respectively enter after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Disposal of stability and bottling treatment including reinforcement dipping claret,
At the disposal of stability of soft dry type pink wine and the disposal of stability and bottling of bottling treatment and sweet pink grape wine
Reason；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 140 days, taster is every
Carry out sense organ taste once within 15 days, until reach the suitable standard drunk, then use aperture for paper that 3.5 μm, filtering layer are 4 layers
Plate filter carries out filtration treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 15 DEG C, relative humidity be
Enter bottle under conditions of 59% and store up the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 86 days, through -3.5 DEG C
Condition freezing processing 6.5 days, then temperature be 3 DEG C, aperture be that 1.1 μm and cardboard filter that filtering layer is 6 layers were carried out
Filter is processed, then by filtrate bottling, play stopper and sealing cap, temperature be 12 DEG C, relative humidity is to enter under conditions of 56%
The bottle storage stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 73 days, adds sucrose syrup
50g/L, through -4.5 DEG C of condition freezing processing 4.5 days, first temperature be 2.4 DEG C, aperture be 1.3 μm and paper that filtering layer is 3 layers
Plate filter carries out filtration treatment, then carries out secondary filter treatment under the filter membrane that membrane aperture is 0.45 μm, then will filter
Liquid carries out sterile filling, temperature be 12 DEG C, relative humidity be 63% under conditions of enter bottle store up the stage.
The physical and chemical index and colour of the grape wine that above-mentioned brewage process is prepared are detected that physical and chemical index is specific
Detection operating procedure refers to GB15038-2006；
The measure of colour：The colour of wine sample, brightness-L, redness and green degree-a, yellowing and Lan Du-b are determined with colour difference meter, is satisfied
With degree-C.It is corrected by standard sample of standard white plate, measurement light source is illuminant-C, 1cm cuvettes.
Calculate whole testing results, physical and chemical index the results are shown in Table 7, colour the results are shown in Table 8.
Table 7：
The as shown by data of table 7：Strengthen the alcoholic strength highest of dipping claret, be 12.2 degree, it is sugar-free extract, titratable
The numerical value highest of acid, tannin, total phenol and anthocyanin, illustrate to strengthen the dipping mellow in taste of claret, polyphenoils compared with
Many, nutriment is more, with health role；The alcoholic strength of soft dry type pink wine is minimum, is 10.1 degree, does and leaches
The numerical value of thing, titratable acid, tannin, total phenol and anthocyanin is minimum, illustrates to strengthen mouthfeel meta-acid, the antioxygen of dipping claret
Compound matter is less, and nutriment is less, but applies to wider Consumer groups；The alcoholic strength of sweet pink grape wine is occupied
In, the numerical value of sugar-free extract, titratable acid, tannin, total phenol and anthocyanin is placed in the middle, in illustrating that the mouthfeel of sweet pink grape wine is sweet
Band acid, polyphenoils are more, and nutriment is more, but applies to wider Consumer groups.
Table 8：
| Sample | L | a | b | C |
| Strengthen dipping extra dry red wine | 72.1 | 28.5 | 19.2 | 34.4 |
| Soft dry type is pink | 98.3 | 2.0 | 4.2 | 3.2 |
| Sweet pink | 92.6 | 7.6 | 8.8 | 8.4 |
The as shown by data of table 8：The L values for strengthening dipping claret are larger, and other values are higher, illustrate to strengthen dipping extra dry red wine
The color of grape wine is for peony and color is full；The L values of soft dry type pink wine are larger, smaller, the explanation of other values
The color of soft dry type pink wine is bright and shallower rose；The L values of sweet pink grape wine are larger, a, b and C
Value is smaller, and the color for illustrating sweet pink is bright, full shallow ruby red.
Embodiment 5：
The linkage brewage process of a kind of extra dry red wine, pink wine, comprises the following steps：
(1) raw material selection：Vinifera raw material wild Vitis quinquangularis are sorted, then in the freezer that temperature is 15 DEG C
Middle precooling 8h, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 5 DEG C to crush, dioxy is subsequently adding
Change sulphur 30mg/L, be then delivered in fermentation tank with screw pump, under conditions of being 15 DEG C in temperature after cold soaking stain 2h, extract 10%
Grape juice be used to ferment soft dry type pink wine, remaining grape juice proceeds cold impregnation process 8h, continues to extract
20% grape juice is used for the sweet pink grape wine that ferments in remaining grape juice；
(3) alcoholic fermentation：The alcohol of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
Fermentation and the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are once opened
Formula circulation is put, sulfur dioxide 20mg/L is added, French claret special yeast 250mg/L is then inoculated with, in alcoholic fermentation
The 3rd day after startup, white granulated sugar is supplemented, make the total sugar content of grape juice for 230g/L, continue to ferment 15 days at 25 DEG C, daily observation
Fermentation situation, carries out an open cycle in every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：In the middle extraction of step (2) for the soft dry type that ferments
Fish glue 50mg/L, egg 35mg/L, pectase 22mg/L and sulfur dioxide 25mg/L are added in the grape juice of pink wine,
After stirring, 72h is stood at 15 DEG C, extract upper strata grape juice and poured in down a chimney and be inoculated with French pink wine special yeast
220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 190g/L, is fermented 18 days at 22 DEG C, and what is fermented is light
Soft dry type pink wine；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape that ferments
Bentonite 600mg/L and sulfur dioxide 20mg/L is added in the grape juice of wine, after stirring, 48h is stood at 15 DEG C, in extraction
Layer grape juice pours in down a chimney, and adjustment pH value is 3.65, then accesses French pink wine special yeast 220mg/L, addition sucrose sugar
Slurry, makes the total sugar content of grape juice for 220g/L, and fermentation time is 18 days, the sweet pink grape for being fermented at 22 DEG C
Wine；
(4) ageing：Ageing, soft dry type including strengthening dipping claret are pink and sweet pink grape wine old
Make；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separation skin
Slag, extracts wine liquid, is once poured in down a chimney, and changes breather valve, into the after fermentation stage, treats after fermentation the 40th day, separates bottom wine mud
Slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：The pink grape of soft dry type that will be fermented
Wine, the sweet pink grape wine for fermenting carry out separating respectively the treatment of bottom wine mud and yeast, and are once poured in down a chimney treatment,
Respectively enter after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Disposal of stability and bottling treatment including reinforcement dipping claret,
At the disposal of stability of soft dry type pink wine and the disposal of stability and bottling of bottling treatment and sweet pink grape wine
Reason；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 150 days, taster is every
Carry out sense organ taste once within 15 days, until reach the suitable standard drunk, then use aperture for cardboard that 4 μm, filtering layer are 5 layers
Filter carries out filtration treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 15 DEG C, relative humidity be 65%
Under conditions of enter bottle store up the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 90 days, through -3.5 DEG C
Condition freezing processing 7 days, then temperature be 3 DEG C, aperture be that 1.5 μm and cardboard filter that filtering layer is 7 layers are filtered
Treatment, then by filtrate bottling, play stopper and sealing cap, temperature be 12 DEG C, relative humidity be 65% under conditions of into bottle
The storage stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 90 days, adds sucrose syrup
60g/L, through -3.5 DEG C of condition freezing processing 6 days, first temperature be 3 DEG C, aperture be 1.5 μm and cardboard mistake that filtering layer is 5 layers
Filter carries out filtration treatment, then carries out secondary filter treatment under the filter membrane that membrane aperture is 0.45 μm, then enters filtrate
Row sterile filling, temperature be 12 DEG C, relative humidity be 65% under conditions of enter bottle store up the stage.
The physical and chemical index and colour of the grape wine that above-mentioned brewage process is prepared are detected that physical and chemical index is specific
Detection operating procedure refers to GB15038-2006；
The measure of colour：The colour of wine sample, brightness-L, redness and green degree-a, yellowing and Lan Du-b are determined with colour difference meter, is satisfied
With degree-C.It is corrected by standard sample of standard white plate, measurement light source is illuminant-C, 1cm cuvettes.
Calculate whole testing results, physical and chemical index the results are shown in Table 9, colour the results are shown in Table 10.
Table 9：
The as shown by data of table 9：Strengthen the alcoholic strength highest of dipping claret, be 11.5 degree, it is sugar-free extract, titratable
The numerical value highest of acid, tannin, total phenol and anthocyanin, illustrate to strengthen the dipping mellow in taste of claret, polyphenoils compared with
Many, nutriment is more, with health role；The alcoholic strength of soft dry type pink wine is minimum, is 10.4 degree, does and leaches
The numerical value of thing, titratable acid, tannin, total phenol and anthocyanin is minimum, illustrates to strengthen mouthfeel meta-acid, the antioxygen of dipping claret
Compound matter is less, and nutriment is less, but applies to wider Consumer groups；The alcoholic strength of sweet pink grape wine is occupied
In, the numerical value of sugar-free extract, titratable acid, tannin, total phenol and anthocyanin is placed in the middle, in illustrating that the mouthfeel of sweet pink grape wine is sweet
Band acid, polyphenoils are more, and nutriment is more, but applies to wider Consumer groups.
Table 10：
| Sample | L | a | b | C |
| Strengthen dipping extra dry red wine | 63.4 | 50.9 | 14.8 | 34.0 |
| Soft dry type is pink | 98.3 | 1.6 | 4.1 | 4.4 |
| Sweet pink | 93.5 | 5.8 | 6.4 | 6.8 |
The as shown by data of table 10：L, a and C value for strengthening dipping claret are larger, illustrate to strengthen dipping extra dry red wine grape
The color of wine is for peony and color is full；The L values of soft dry type pink wine are larger, and other values are smaller, illustrate soft
The color of dry type pink wine is bright and shallower rose；The L values of sweet pink grape wine are larger, a, b and C value compared with
Small, the color for illustrating sweet pink is bright, full shallow ruby red.
Described above is directed to the detailed description of preferably possible embodiments of the invention, but embodiment is not limited to this hair
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. the linkage brewage process of a kind of extra dry red wine, pink wine, it is characterised in that：Comprise the following steps：
(1) raw material selection：Vinifera raw material is sorted, then in the freezer that temperature is 10~15 DEG C precooling 6~
8h, until grape fruit central temperature reaches less than 15 DEG C；
(2) destemming is crushed, impregnates, takes juice：Vinifera raw material is carried out into destemming at 3~5 DEG C to crush, titanium dioxide is subsequently adding
Sulphur 30mg/L, is then delivered in fermentation tank with screw pump, under conditions of being 12~15 DEG C in temperature after cold soaking stain 2h, is extracted
10% grape juice is used for the soft dry type pink wine that ferments, and remaining grape juice proceeds cold impregnation process 8h, continues
The grape juice for extracting in remaining grape juice 20% is used for the sweet pink grape wine that ferments；
(3) alcoholic fermentation：The alcoholic fermentation of alcoholic fermentation, soft dry type pink wine including reinforcement dipping claret
With the alcoholic fermentation of sweet pink grape wine；
The alcoholic fermentation of described reinforcement dipping claret：The remaining whole raw materials of step (2) are carried out once open
Circulation, adds sulfur dioxide 20mg/L, is then inoculated with French claret special yeast, the 3rd day after alcoholic fermentation startup,
Supplement white granulated sugar, makes the total sugar content of grape juice for 210~230g/L, continues to ferment 10~15 days at 20~25 DEG C, sees daily
Fermentation situation is examined, an open cycle is carried out within every 3 days, the reinforcement dipping claret for being fermented；
The alcoholic fermentation of described soft dry type pink wine：That is extracted in step (2) is pink for the soft dry type that ferments
40~50mg/L of fish glue, 30~35mg/L of egg, 15~22mg/L of pectase and titanium dioxide are added in the grape juice of grape wine
20~25mg/L of sulphur, after stirring, stands 48~72h at 12~15 DEG C, extracts upper strata grape juice and is poured in down a chimney and be inoculated with
French pink wine special yeast 220mg/L, adds sucrose syrup, makes the total sugar content of grape juice for 180~190g/L, 18
Fermented 15~18 days at~22 DEG C, the soft dry type pink wine for being fermented；
The alcoholic fermentation of described sweet pink grape wine：In the middle extraction of step (2) for the sweet pink grape wine that ferments
Bentonite 600mg/L and sulfur dioxide 20mg/L is added in grape juice, after stirring, 24~48h is stood at 12~15 DEG C, taken out
Take upper strata grape juice to pour in down a chimney, adjustment pH value is 3.50~3.65, then access French pink wine special yeast 220mg/L,
Addition sucrose syrup, makes the total sugar content of grape juice for 200~220g/L, and fermentation time is 15~18 days at 18~22 DEG C, is obtained
To the sweet pink grape wine for fermenting；
(4) ageing：Including strengthening, the dipping ageing of claret, soft dry type be pink and sweet pink grape hotel catering；
The ageing of described reinforcement dipping claret：The reinforcement dipping claret that will be fermented carries out separating skin slag,
Wine liquid is extracted, is once poured in down a chimney, change breather valve, into the after fermentation stage, treat after fermentation the 30th~40 day, separate bottom wine mud
Slag, is once poured in down a chimney, inflated with nitrogen, sealing, and the ageing stage is stored up into tank；
Described soft dry type is pink and sweet pink grape hotel catering：Soft dry type pink wine, the hair that will be fermented
The good sweet pink grape wine of ferment carries out separating respectively the treatment of bottom wine mud and yeast, and is once poured in down a chimney treatment, respectively
Into after fermentation and ageing stage；
(5) disposal of stability and bottling is processed：Including strengthening the disposal of stability of dipping claret and bottling treatment, soft
The disposal of stability and bottling treatment of the disposal of stability of dry type pink wine and bottling treatment and sweet pink grape wine；
The disposal of stability of described reinforcement dipping claret and bottling treatment：Tank storage ageing 90~150 days, taster is every
Carry out sense organ taste once within 15 days, until reaching the suitable standard drunk, then carry out filtration treatment, then filtrate is bottled,
Beat stopper and sealing cap, temperature be 15 DEG C, relative humidity be 55~65% under conditions of enter bottle store up the stage；
The disposal of stability of described soft dry type pink wine and bottling are processed：Tank storage ageing 60~90 days, through -4.5~-
3.5 DEG C of condition freezing processing 5~7 days, then carries out filtration treatment, then filtrate is bottled, stopper and sealing cap is played, in temperature
Spend for 12 DEG C, relative humidity be 55~65% under conditions of enter bottle store up the stage；
The disposal of stability of described sweet pink grape wine and bottling are processed：Tank storage ageing 60~90 days, adds sucrose syrup
45~60g/L, through -4.5~-3.5 DEG C of condition freezing processing 4~6 days, then carries out filtration treatment, then carries out filtrate
Sterile filling, temperature be 12 DEG C, relative humidity be 55~65% under conditions of enter bottle store up the stage.
2. the linkage brewage process of a kind of extra dry red wine according to claim 1, pink wine, it is characterised in that：Step (5)
The condition of filtration treatment in the disposal of stability of described sweet pink grape wine and bottling treatment is：It is first 2~3 in temperature
DEG C, aperture be that 1~1.5 μm and cardboard filter that filtering layer is 3~5 layers carry out filtration treatment, be then 0.45 μm in membrane aperture
Filter membrane under carry out secondary filter treatment.
3. the linkage brewage process of a kind of extra dry red wine according to claim 1, pink wine, it is characterised in that：Step (1)
Described vinifera raw material is muscat, osmanthus Portugal 6, osmanthus Portugal 1, wild any one made in No. 2 and wild Vitis quinquangularis.
4. the linkage brewage process of a kind of extra dry red wine according to claim 1, pink wine, it is characterised in that：Step (3)
The consumption of described French claret special yeast is 200~250mg/L.
5. the linkage brewage process of a kind of extra dry red wine according to claim 1, pink wine, it is characterised in that：Step (5)
The condition of the filtration treatment in the disposal of stability and bottling treatment of described reinforcement dipping claret is：Use aperture for
2~4 μm, the cardboard filter that filtering layer is 3~5 layers carry out filtration treatment.
6. the linkage brewage process of a kind of extra dry red wine according to claim 1, pink wine, it is characterised in that：Step (5)
The condition of filtration treatment in the disposal of stability of described soft dry type pink wine and bottling treatment is：It is 3 in temperature
DEG C, aperture be that 1~1.5 μm and cardboard filter that filtering layer is 5~7 layers carry out filtration treatment.
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| CN112280630A (en) * | 2020-11-27 | 2021-01-29 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of semi-sweet enhanced red wine |
| CN114381346A (en) * | 2021-12-20 | 2022-04-22 | 宁夏恒生西夏王酒业有限公司 | Method for synchronously brewing fruity wine and aged wine |
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| CN114381346A (en) * | 2021-12-20 | 2022-04-22 | 宁夏恒生西夏王酒业有限公司 | Method for synchronously brewing fruity wine and aged wine |
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| CN106867740B (en) | 2020-05-12 |
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