CN106867740B - Linkage brewing process of dry red wine and pink wine - Google Patents
Linkage brewing process of dry red wine and pink wine Download PDFInfo
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a linkage brewing process of dry red wine and pink wine, which comprises the following steps: (1) selecting raw materials; (2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 3-5 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the wine grape raw materials into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 12-15 ℃, extracting 10% of grape juice for fermenting soft dry pink wine, continuing to perform cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of the grape juice in the remaining grape juice for fermenting sweet pink wine; (3) carrying out alcoholic fermentation; (4) aging; (5) stability treatment and bottling treatment. The invention realizes simultaneous linkage brewing of reinforced maceration dry red, soft dry peach red and sweet peach red wine products, enriches the types of the wine and improves the utilization rate of wine-making grape raw materials.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of wine brewing processes, in particular to a linkage brewing process of dry red wine and pink wine.
[ background of the invention ]
The wine is an alcoholic beverage with alcoholic strength more than or equal to 7% and is prepared by taking grapes or grape juice as raw materials and fermenting the grapes or the grape juice wholly or partially. Red wine and white wine are generally divided. The former is prepared by soaking and fermenting red grapes with skins; the latter is made by fermenting grape juice. Red wines are generally divided into dry red and pink wines.
The wine contains abundant sugar, amino acid, vitamin and mineral substance, which are all essential nutrients for human body. It can be directly absorbed by human body without predigestion. Especially for the weak people, the health recovery is facilitated by frequent drinking of a proper amount of wine. The phenolic substances in the wine have the function of high oxidant, and can prevent the injury of reactive oxygen generated in the metabolic process of a human body to the human body, wherein the injury is one of factors causing certain degenerative diseases, such as cataract, cardiovascular disease, arteriosclerosis and aging. Therefore, the wine has the effects of preventing aging and prolonging life when being drunk frequently. With the development of economy, more and more consumers drink the wine, so that the planting of the grapes is more and more extensive, and the brewing process of the wine is more mature. However, the dry red wine brewed in the south has the problems of light and unstable coloring, weak taste and insufficient structural sense, and the research on the process for jointly brewing the wine has wide market popularization value by combining the limitation problem of single products of the traditional Chinese native wine, particularly the southern native wine.
[ summary of the invention ]
The invention aims to provide a linkage brewing process of dry red wine and pink wine, which comprises the steps of pretreating wine-making grape raw materials, removing stalks, crushing, soaking and juicing, extracting grape juice at different stages, and performing fermentation treatment respectively to brew different types of wine, thereby realizing simultaneous linkage brewing of reinforced soaked dry red, soft dry pink wine and sweet pink wine products. The enhanced steeping dry red wine brewed by the method has the advantages of dark color, rich mouthfeel, strong structural sense, suitability for aging and the like; the method also aims at the limitation of single products of the traditional Chinese native grape wine, particularly the native grape wine in the south, can utilize the same variety and the same batch of wine making grape raw materials, and simultaneously brew and produce the diversified grape wine products of the reinforced impregnated dry red wine, the soft dry peach red wine and the sweet peach red wine, thereby greatly enriching the variety of the grape wine and greatly improving the utilization rate of the wine making grape raw materials.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a linkage brewing process of dry red wine and pink wine comprises the following steps:
(1) selecting raw materials: sorting wine grape raw materials, and then precooling for 6-8 h in a refrigerator with the temperature of 10-15 ℃ until the central temperature of grape fruits reaches below 15 ℃;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 3-5 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the wine grape raw materials into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 12-15 ℃, extracting 10% of grape juice for fermenting soft dry pink wine, continuing to perform cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of the grape juice in the remaining grape juice for fermenting sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: carrying out once open circulation on all the raw materials remaining in the step (2), adding 20mg/L of sulfur dioxide, then inoculating a special yeast for the French dry red wine, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 210-230 g/L, continuing fermenting for 10-15 days at 20-25 ℃, observing the fermentation condition every day, and carrying out once open circulation every 3 days to obtain the fermented reinforced impregnated dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 40-50 mg/L of fish gelatin, 30-35 mg/L of egg white, 15-22 mg/L of pectinase and 20-25 mg/L of sulfur dioxide into the grape juice extracted in the step (2) for fermenting the soft dry pink wine, uniformly stirring, standing for 48-72 h at 12-15 ℃, extracting the upper-layer grape juice, performing reverse irrigation, inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to enable the total sugar content of the grape juice to be 180-190 g/L, and fermenting for 15-18 days at 18-22 ℃ to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 24-48 h at 12-15 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.50-3.65, then adding 220mg/L of a special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 200-220 g/L, and fermenting for 15-18 days at 18-22 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced steeped dry red wine, extracting wine liquid, performing primary reverse flow, changing a breather valve, entering a post-fermentation stage, separating bottom wine mud and residue after 30-40 days of post-fermentation, performing primary reverse flow, charging nitrogen, sealing, and entering a tank storage and ageing stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 90-150 days in a tank, carrying out sensory taste once every 15 days by a wine taster until the standard suitable for drinking is achieved, then carrying out filtration treatment, bottling the filtrate, beating a wooden plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 55-65%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and ageing for 60-90 days in a tank, freezing for 5-7 days at-4.5-3.5 ℃, filtering, bottling the filtrate, applying a wood plug and a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 12 ℃ and the relative humidity is 55-65%;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and ageing for 60-90 days in a tank, adding 45-60 g/L of sucrose syrup, freezing for 4-6 days at-4.5-3.5 ℃, filtering, performing sterile filling on the filtrate, and entering a bottle storage stage under the conditions that the temperature is 12 ℃ and the relative humidity is 55-65%.
In the present invention, as further illustration, the conditions of the stability treatment and the filtration treatment in the bottling treatment of the sweet pink wine in the step (5) are as follows: firstly, filtering treatment is carried out on a paperboard filter with the temperature of 2-3 ℃, the pore diameter of 1-1.5 mu m and 3-5 layers of filtering layers, and then secondary filtering treatment is carried out under the filtering membrane with the pore diameter of 0.45 mu m.
In the invention, as a further explanation, the wine grape raw material in the step (1) is any one of muscadine, Guipu No. 6, Guipu No. 1, wild brewing No. 2 and wild downy grape.
In the invention, as a further explanation, the usage amount of the yeast special for the French dry red wine in the step (3) is 200-250 mg/L.
In the present invention, as a further illustration, the conditions of the stabilization treatment of the macerated dry red wine and the filtration treatment in the bottling treatment in step (5) are: filtering by a paperboard filter with the aperture of 2-4 mu m and 3-5 filtering layers.
In the present invention, as further illustration, the conditions of the stabilizing treatment and the filtering treatment in the bottling treatment of the soft and dry type pink wine in the step (5) are as follows: filtering in a paperboard filter with the temperature of 3 ℃, the pore diameter of 1-1.5 mu m and 5-7 filter layers.
The functions of part of the raw materials are introduced as follows:
sulfur dioxide, used in the present invention as a bactericide, clarifier, antioxidant and acidifier, also promotes the dissolution of nutrients in the grape juice.
Fish gelatin and egg white are used as clarifying agents in the present invention.
Pectinase, which is used in the present invention to enzymolyze insoluble pectin in grape juice.
Sucrose syrup, used in the present invention as an agent for controlling the accuracy of wine.
The invention has the following beneficial effects:
1. the brewing process adopted by the invention can realize that the same variety and batch of wine-making grape raw materials are utilized, and simultaneously the reinforced impregnation dry red, soft dry peach red and sweet peach red wine are produced, so that the utilization rate of the raw materials is improved, and the types of wine products are enriched. The dry red wine brewed by the method has the alcoholic strength of 11.5-12.5 degrees, rich taste, strong aroma, strong convergence and structural sense; the alcohol content of the brewed soft dry pink wine is 10-10.5 degrees, and the wine body is clear and transparent and has light rose red; the brewed sweet pink wine has the alcoholic strength of 11-12 degrees, is sour, sweet and delicious in taste, rich in fragrance, clear and transparent in wine body and light ruby red. The total effect produced by the brewing process employed in the present invention is much higher than the simple sum of the effects produced by the individual brewing processes.
2. The technical means of the alcohol fermentation of the soft dry pink wine adopted by the invention can efficiently ferment the grape juice and promote the brewing of the soft dry pink wine. In the invention, the yeast special for French pink wine is adopted for fermentation; the fermented substance is clarified by adopting natural biomass fish gelatin and egg white, so that the color and luster degree of the pink wine are improved; the pectinase is adopted, so that not only can the pectin in the grape juice be subjected to enzymolysis to promote the clarification of the pink wine, but also the fermentation of the French pink wine by the special yeast can be promoted, and the fermentation efficiency is improved. The raw materials adopted by the invention are mutually matched and promoted to jointly achieve the fermentation effect of the grape juice.
[ detailed description ] embodiments
Example 1:
a linkage brewing process of dry red wine and pink wine comprises the following steps:
(1) selecting raw materials: selecting grape Noble of wine grape, precooling in a refrigerator at 10 ℃ for 6h until the central temperature of grape fruits reaches below 15 ℃;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 3 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the wine grape raw materials into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 12 ℃, extracting 10% of grape juice for fermenting soft and dry pink wine, continuously performing cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of grape juice in the remaining grape juice for fermenting sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: performing open circulation on all the raw materials remaining in the step (2) once, adding 20mg/L of sulfur dioxide, then inoculating 200mg/L of special yeast for the French dry red wine, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 210g/L, continuing fermenting for 10 days at 20 ℃, observing the fermentation condition every day, and performing open circulation once every 3 days to obtain the fermented reinforced dipped dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 40mg/L of fish gelatin, 30mg/L of egg white, 15mg/L of pectinase and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the soft dry pink wine, uniformly stirring, standing for 48h at 12 ℃, extracting the upper grape juice, performing reverse pouring, inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 180g/L, and fermenting for 15 days at 18 ℃ to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 24h at 12 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.50, then inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 200g/L, and fermenting for 15 days at 18 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced macerated dry red wine, extracting wine liquid, performing primary reverse flow, changing breather valve, entering a post-fermentation stage, separating bottom wine mud residue after 30 days of post-fermentation, performing primary reverse flow, charging nitrogen, sealing, and entering a tank storage aging stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 90 days in a tank, carrying out sensory taste once every 15 days by a wine taster until the standard of suitable drinking is reached, then carrying out filtration treatment by adopting a paperboard filter with the aperture of 2 mu m and 3 filter layers, bottling the filtrate, beating a wood plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 55%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and aging in a tank for 60 days, freezing at-4.5 deg.C for 5 days, filtering with a paperboard filter with a temperature of 3 deg.C, a pore size of 1 μm and a filtering layer of 5 layers, bottling the filtrate, sealing with a wooden plug and a rubber cap, and storing at a relative humidity of 55% and a temperature of 12 deg.C;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and aging in a tank for 60 days, adding 45g/L sucrose syrup, freezing at-4.5 deg.C for 4 days, filtering with a paperboard filter with a temperature of 2 deg.C, a pore size of 1 μm and a filter layer of 3 layers, filtering again under a filter membrane with a pore size of 0.45 μm, aseptically packaging the filtrate, and storing in a bottle at a temperature of 12 deg.C and a relative humidity of 55%.
Detecting physical and chemical indexes and color values of the wine prepared by the brewing process, wherein the specific detection operation steps of the physical and chemical indexes refer to GB 15038-2006;
measurement of color value: the color value, brightness-L, red and green-a, yellow and blue-b and saturation-C of the wine sample are measured by a color difference meter. And (3) correcting by taking a standard white board as a standard sample, and taking a measurement light source as a C light source and a 1cm cuvette as a measurement light source.
All the detection results are calculated, the results of the physical and chemical indexes are shown in table 1, and the results of the color values are shown in table 2.
Table 1:
the data in table 1 show that: the alcoholic strength of the enhanced and dipped dry red wine is the highest and is 12.5 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the highest, which shows that the enhanced and dipped dry red wine has mellow taste, more antioxidant substances and more nutrient substances and has a health-care function; the alcoholic strength of the soft dry pink wine is the lowest, namely 10 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the lowest, which shows that the enhanced and dipped dry red wine has sour taste, less antioxidant substances and less nutrient substances, but is suitable for wider consumer groups; the alcohol degree of the sweet pink wine is intermediate, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are intermediate, so that the sweet pink wine has sweet taste with acid, more antioxidant substances and more nutrient substances, but is suitable for wider consumer groups.
Table 2:
| sample (I) | L | a | b | C |
| Enhanced impregnation of dry red wine | 53.6 | 60.3 | 16.7 | 62.6 |
| Soft and dry peach red | 98.1 | 2.3 | 4.0 | 4.6 |
| Sweet peach red | 88.2 | 10.8 | 8.6 | 36.0 |
The data in table 2 show that: the L, a and C values of the enhanced and steeped dry red wine are larger, which indicates that the color of the enhanced and steeped dry red wine is dark red and full; the soft dry pink wine has a larger L value and smaller other values, which indicates that the color of the soft dry pink wine is bright rose red; the sweet pink wine has larger L and C values and smaller a and b values, which indicates that the color of the sweet pink wine is bright and plump light ruby red.
Example 2:
a linkage brewing process of dry red wine and pink wine comprises the following steps:
(1) selecting raw materials: sorting wine grape raw material Guipu No. 6, and then precooling for 6.5h in a refrigerator with the temperature of 11 ℃ until the central temperature of grape fruits reaches below 15 ℃;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 3.5 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the mixture into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 13 ℃, extracting 10% of grape juice for fermenting the soft dry pink wine, continuing to perform cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of the grape juice in the remaining grape juice for fermenting the sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: performing open circulation on all the raw materials remaining in the step (2) once, adding 20mg/L of sulfur dioxide, then inoculating 230mg/L of the French dry red wine special yeast, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 215g/L, continuing fermenting for 12 days at 24 ℃, observing the fermentation condition every day, and performing open circulation once every 3 days to obtain the fermented reinforced dipped dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 43mg/L of fish gelatin, 32mg/L of egg white, 17mg/L of pectinase and 24mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the soft dry pink wine, uniformly stirring, standing for 58h at 13 ℃, extracting the upper grape juice, performing reverse pouring, inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 184g/L, and fermenting for 16 days at 20 ℃ to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 30h at 13 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.57, then inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to enable the total sugar content of the grape juice to be 203g/L, and fermenting for 17 days at 20 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced macerated dry red wine, extracting wine liquid, performing primary reverse flow, changing breather valve, performing secondary fermentation, separating bottom wine mud residue after 33 days of secondary fermentation, performing primary reverse flow, charging nitrogen, sealing, and performing tank storage aging stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 100 days in a tank, carrying out sensory taste once every 15 days by a wine taster until reaching the standard suitable for drinking, then carrying out filtration treatment by adopting a paper board filter with the aperture of 2.5 mu m and 4 filter layers, then bottling the filtrate, beating a wood plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 58%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and aging in a tank for 75 days, freezing at-4.0 deg.C for 6 days, filtering with a paperboard filter with a temperature of 3 deg.C, a pore size of 1.2 μm and a filtering layer of 6 layers, bottling the filtrate, sealing with a wooden plug and a rubber cap, and storing at a relative humidity of 60% and a temperature of 12 deg.C;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and aging in a tank for 80 days, adding 49g/L sucrose syrup, freezing at-3.7 deg.C for 4.5 days, filtering with a paperboard filter with a temperature of 2.2 deg.C, a pore size of 1.3 μm and a filtering layer of 4 layers, filtering again under a filtering membrane with a pore size of 0.45 μm, aseptically packaging the filtrate, and storing in a bottle at a temperature of 12 deg.C and a relative humidity of 57%.
Detecting physical and chemical indexes and color values of the wine prepared by the brewing process, wherein the specific detection operation steps of the physical and chemical indexes refer to GB 15038-2006;
measurement of color value: the color value, brightness-L, red and green-a, yellow and blue-b and saturation-C of the wine sample are measured by a color difference meter. And (3) correcting by taking a standard white board as a standard sample, and taking a measurement light source as a C light source and a 1cm cuvette as a measurement light source.
All the detection results are calculated, the results of the physicochemical indexes are shown in Table 3, and the results of the color values are shown in Table 4.
Table 3:
the data in table 3 show that: the alcoholic strength of the enhanced and dipped dry red wine is the highest and is 11.8 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the highest, which shows that the enhanced and dipped dry red wine has mellow taste, more antioxidant substances and more nutrient substances and has a health-care function; the alcoholic strength of the soft dry pink wine is the lowest, namely 10.5 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the lowest, which indicates that the enhanced and dipped pink wine has sour taste, less antioxidant substances and less nutrient substances, but is suitable for wider consumer groups; the alcohol degree of the sweet pink wine is intermediate, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are intermediate, so that the sweet pink wine has sweet taste with acid, more antioxidant substances and more nutrient substances, but is suitable for wider consumer groups.
Table 4:
| sample (I) | L | a | b | C |
| Enhanced impregnation of dry red wine | 77.9 | 26.3 | 7.0 | 27.2 |
| Soft and dry peach red | 98.3 | 1.0 | 5.1 | 5.2 |
| Sweet peach red | 92.6 | 5.6 | 8.2 | 10.1 |
The data in table 4 show that: the L value of the enhanced and dipped dry red wine is larger, and the a, b and C values are higher, which indicates that the color of the enhanced and dipped dry red wine is dark red and full; the L value of the soft dry pink wine is the largest, and the other values are smaller, which indicates that the color of the soft dry pink wine is transparent and lighter rose red; the sweet pink wine has a large L value and small a, b and C values, which indicates that the color of the sweet pink wine is bright and plump light ruby red.
Example 3:
a linkage brewing process of dry red wine and pink wine comprises the following steps:
(1) selecting raw materials: sorting wine grape raw material Guipu No. 1, and then precooling for 7.5h in a refrigerator with the temperature of 11 ℃ until the central temperature of grape fruits reaches below 15 ℃;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 4 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the wine grape raw materials into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 13 ℃, extracting 10% of grape juice for fermenting soft and dry pink wine, continuously performing cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of grape juice in the remaining grape juice for fermenting sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: performing open circulation on all the raw materials remaining in the step (2) once, adding 20mg/L of sulfur dioxide, then inoculating 240mg/L of a French dry red wine special yeast, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 219g/L, continuing fermenting for 11 days at 24 ℃, observing the fermentation condition every day, and performing open circulation once every 3 days to obtain the fermented reinforced dipped dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 48mg/L fish gelatin, 34mg/L egg white, 20mg/L pectinase and 22mg/L sulfur dioxide into the grape juice extracted in the step (2) for fermenting the soft dry pink wine, uniformly stirring, standing for 50h at 14 ℃, extracting the upper grape juice, performing reverse irrigation, inoculating 220mg/L yeast special for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 187g/L, and fermenting at 21 ℃ for 17 days to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 36h at 14 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.61, then inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 212g/L, and fermenting for 17 days at 19 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced macerated dry red wine, extracting wine liquid, performing primary reverse flow, changing breather valve, entering a post-fermentation stage, separating bottom wine mud residue after 36 days of post-fermentation, performing primary reverse flow, charging nitrogen, sealing, and entering a tank storage aging stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 120 days in a tank, carrying out sensory taste once every 15 days by a wine taster until reaching the standard suitable for drinking, then carrying out filtration treatment by adopting a paperboard filter with the aperture of 3 mu m and 5 filter layers, bottling the filtrate, beating a wood plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 60%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and aging for 76 days in a tank, freezing for 6.5 days at-3.8 deg.C, filtering with a paperboard filter with a temperature of 3 deg.C, a pore size of 1.4 μm and a filtering layer of 7 layers, bottling the filtrate, sealing with a wooden plug and a rubber cap, and storing at a relative humidity of 60% at 12 deg.C;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and aging in a tank for 82 days, adding 53g/L sucrose syrup, freezing at-4.1 deg.C for 5 days, filtering with a paperboard filter with a temperature of 2.7 deg.C, a pore size of 1.4 μm and a filtering layer of 5 layers, filtering again under a filtering membrane with a pore size of 0.45 μm, aseptically packaging the filtrate, and storing in a bottle at a temperature of 12 deg.C and a relative humidity of 59%.
Detecting physical and chemical indexes and color values of the wine prepared by the brewing process, wherein the specific detection operation steps of the physical and chemical indexes refer to GB 15038-2006;
measurement of color value: the color value, brightness-L, red and green-a, yellow and blue-b and saturation-C of the wine sample are measured by a color difference meter. And (3) correcting by taking a standard white board as a standard sample, and taking a measurement light source as a C light source and a 1cm cuvette as a measurement light source.
All the detection results are calculated, the results of the physicochemical indexes are shown in Table 5, and the results of the color values are shown in Table 6.
Table 5:
the data in table 5 show that: the alcoholic strength of the enhanced and dipped dry red wine is the highest and is 12.3 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the highest, which shows that the enhanced and dipped dry red wine has mellow taste, more antioxidant substances and more nutrient substances and has health-care function; the alcoholic strength of the soft dry pink wine is the lowest, namely 10.4 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the lowest, which indicates that the enhanced and dipped pink wine has sour taste, less antioxidant substances and less nutrient substances, but is suitable for wider consumer groups; the alcohol degree of the sweet pink wine is intermediate, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are intermediate, so that the sweet pink wine has sweet taste with acid, more antioxidant substances and more nutrient substances, but is suitable for wider consumer groups.
Table 6:
| sample (I) | L | a | b | C |
| Enhanced impregnation of dry red wine | 73.7 | 30.9 | 5.4 | 31.3 |
| Soft and dry peach red | 99.5 | 1.4 | 5.1 | 5.3 |
| Sweet peach red | 89.6 | 8.7 | 5.6 | 10.2 |
The data in table 6 show that: the L, a and C values of the enhanced and steeped dry red wine are larger, which indicates that the color of the enhanced and steeped dry red wine is dark red and full; the soft dry pink wine has a larger L value and smaller other values, which indicates that the color of the soft dry pink wine is bright rose red; the sweet pink wine has a large L value and small a, b and C values, which indicates that the color of the sweet pink wine is bright and plump light ruby red.
Example 4:
a linkage brewing process of dry red wine and pink wine comprises the following steps:
(1) selecting raw materials: sorting the brewing grape raw material wild brewing No. 2, and then precooling for 7.5h in a refrigerator with the temperature of 14 ℃ until the central temperature of grape fruits reaches below 15 ℃;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 4.5 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the mixture into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 13 ℃, extracting 10% of grape juice for fermenting the soft dry pink wine, continuing to perform cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of the grape juice in the remaining grape juice for fermenting the sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: performing open circulation on all the raw materials remaining in the step (2) once, adding 20mg/L of sulfur dioxide, then inoculating 235mg/L of the special yeast for the French dry red wine, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 223g/L, continuing fermenting for 14 days at 21 ℃, observing the fermentation condition every day, and performing open circulation once every 3 days to obtain the fermented reinforced dipped dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 46mg/L of fish gelatin, 31mg/L of egg white, 19mg/L of pectinase and 24mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the soft dry pink wine, uniformly stirring, standing for 60h at 13 ℃, extracting the upper-layer grape juice, performing reverse pouring, inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 185g/L, and fermenting for 16 days at 20 ℃ to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 30h at 14 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.62, then inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to enable the total sugar content of the grape juice to be 215g/L, and fermenting for 17 days at 20 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced macerated dry red wine, extracting wine liquid, performing primary reverse flow, changing breather valve, performing post-fermentation stage, separating bottom wine mud residue after the post-fermentation day 38, performing primary reverse flow, charging nitrogen, sealing, and performing tank storage aging stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 140 days in a tank, carrying out sensory taste once every 15 days by a wine taster until reaching the standard suitable for drinking, then carrying out filtration treatment by adopting a paper board filter with the aperture of 3.5 mu m and 4 filter layers, then bottling the filtrate, beating a wood plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 59%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and aging in a tank for 86 days, freezing at-3.5 deg.C for 6.5 days, filtering with a paperboard filter with a temperature of 3 deg.C, a pore size of 1.1 μm and a filtering layer of 6 layers, bottling the filtrate, sealing with a wooden plug and a rubber cap, and storing at 12 deg.C and a relative humidity of 56%;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and aging in a tank for 73 days, adding 50g/L sucrose syrup, freezing at-4.5 deg.C for 4.5 days, filtering with a paperboard filter with a temperature of 2.4 deg.C, a pore size of 1.3 μm and a filter layer of 3 layers, filtering again under a filter membrane with a pore size of 0.45 μm, aseptically packaging the filtrate, and storing in a bottle at a temperature of 12 deg.C and a relative humidity of 63%.
Detecting physical and chemical indexes and color values of the wine prepared by the brewing process, wherein the specific detection operation steps of the physical and chemical indexes refer to GB 15038-2006;
measurement of color value: the color value, brightness-L, red and green-a, yellow and blue-b and saturation-C of the wine sample are measured by a color difference meter. And (3) correcting by taking a standard white board as a standard sample, and taking a measurement light source as a C light source and a 1cm cuvette as a measurement light source.
All the detection results are calculated, the results of the physicochemical indexes are shown in Table 7, and the results of the color values are shown in Table 8.
Table 7:
the data in table 7 show that: the alcoholic strength of the enhanced and dipped dry red wine is the highest and is 12.2 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the highest, which shows that the enhanced and dipped dry red wine has mellow taste, more antioxidant substances and more nutrient substances and has a health-care function; the alcoholic strength of the soft dry pink wine is the lowest, namely 10.1 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the lowest, which indicates that the enhanced and dipped pink wine has sour taste, less antioxidant substances and less nutrient substances, but is suitable for wider consumer groups; the alcohol degree of the sweet pink wine is intermediate, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are intermediate, so that the sweet pink wine has sweet taste with acid, more antioxidant substances and more nutrient substances, but is suitable for wider consumer groups.
Table 8:
| sample (I) | L | a | b | C |
| Enhanced impregnation of dry red wine | 72.1 | 28.5 | 19.2 | 34.4 |
| Soft and dry peach red | 98.3 | 2.0 | 4.2 | 3.2 |
| Sweet peach red | 92.6 | 7.6 | 8.8 | 8.4 |
The data in table 8 show that: the L value of the enhanced and dipped dry red wine is larger, and other values are higher, which indicates that the color of the enhanced and dipped dry red wine is dark red and full; the soft dry pink wine has a larger L value and smaller other values, which indicates that the color of the soft dry pink wine is bright rose red; the sweet pink wine has a large L value and small a, b and C values, which indicates that the color of the sweet pink wine is bright and plump light ruby red.
Example 5:
a linkage brewing process of dry red wine and pink wine comprises the following steps:
(1) selecting raw materials: sorting wild downy grapes serving as wine grape raw materials, and then precooling for 8 hours in a refrigerator at the temperature of 15 ℃ until the central temperature of grape fruits reaches below 15 ℃;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 5 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the wine grape raw materials into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 15 ℃, extracting 10% of grape juice for fermenting soft and dry pink wine, continuously performing cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of grape juice in the remaining grape juice for fermenting sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: performing open circulation on all the raw materials remaining in the step (2) once, adding 20mg/L of sulfur dioxide, then inoculating 250mg/L of a French dry red wine special yeast, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 230g/L, continuing fermenting for 15 days at 25 ℃, observing the fermentation condition every day, and performing open circulation once every 3 days to obtain the fermented reinforced dipped dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 50mg/L of fish gelatin, 35mg/L of egg white, 22mg/L of pectinase and 25mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the soft dry pink wine, uniformly stirring, standing for 72 hours at 15 ℃, extracting the upper-layer grape juice, performing reverse pouring, inoculating 220mg/L of special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 190g/L, and fermenting for 18 days at 22 ℃ to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 48h at 15 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.65, then inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 220g/L, and fermenting for 18 days at 22 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced macerated dry red wine, extracting wine liquid, performing primary reverse flow, changing breather valve, performing post-fermentation stage, separating bottom wine mud residue after 40 days of post-fermentation, performing primary reverse flow, charging nitrogen, sealing, and performing tank storage aging stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 150 days in a tank, carrying out sensory taste once every 15 days by a wine taster until reaching the standard suitable for drinking, then carrying out filtration treatment by adopting a paperboard filter with the pore diameter of 4 mu m and 5 filter layers, bottling the filtrate, beating a wood plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 65%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and aging in a tank for 90 days, freezing at-3.5 deg.C for 7 days, filtering with a paperboard filter with a temperature of 3 deg.C, a pore size of 1.5 μm and a filtering layer of 7 layers, bottling the filtrate, sealing with a wooden plug and a rubber cap, and storing at a relative humidity of 65% and a temperature of 12 deg.C;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and aging in a tank for 90 days, adding 60g/L sucrose syrup, freezing at-3.5 deg.C for 6 days, filtering with a paperboard filter with a temperature of 3 deg.C, a pore size of 1.5 μm and a filter layer of 5 layers, performing secondary filtration under a filter membrane with a pore size of 0.45 μm, aseptically packaging the filtrate, and storing in a bottle at a temperature of 12 deg.C and a relative humidity of 65%.
Detecting physical and chemical indexes and color values of the wine prepared by the brewing process, wherein the specific detection operation steps of the physical and chemical indexes refer to GB 15038-2006;
measurement of color value: the color value, brightness-L, red and green-a, yellow and blue-b and saturation-C of the wine sample are measured by a color difference meter. And (3) correcting by taking a standard white board as a standard sample, and taking a measurement light source as a C light source and a 1cm cuvette as a measurement light source.
All the detection results are calculated, the results of the physicochemical indexes are shown in Table 9, and the results of the color values are shown in Table 10.
Table 9:
the data in table 9 show that: the alcoholic strength of the enhanced and dipped dry red wine is the highest and is 11.5 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the highest, which shows that the enhanced and dipped dry red wine has mellow taste, more antioxidant substances and more nutrient substances and has a health-care function; the alcoholic strength of the soft dry pink wine is the lowest, namely 10.4 degrees, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are the lowest, which indicates that the enhanced and dipped pink wine has sour taste, less antioxidant substances and less nutrient substances, but is suitable for wider consumer groups; the alcohol degree of the sweet pink wine is intermediate, and the numerical values of dry extract, titratable acid, tannin, total phenols and anthocyanin are intermediate, so that the sweet pink wine has sweet taste with acid, more antioxidant substances and more nutrient substances, but is suitable for wider consumer groups.
Table 10:
| sample (I) | L | a | b | C |
| Enhanced impregnation of dry red wine | 63.4 | 50.9 | 14.8 | 34.0 |
| Soft and dry peach red | 98.3 | 1.6 | 4.1 | 4.4 |
| Sweet peach red | 93.5 | 5.8 | 6.4 | 6.8 |
The data in table 10 indicates that: the L, a and C values of the enhanced and steeped dry red wine are larger, which indicates that the color of the enhanced and steeped dry red wine is dark red and full; the soft dry pink wine has a larger L value and smaller other values, which indicates that the color of the soft dry pink wine is bright rose red; the sweet pink wine has a large L value and small a, b and C values, which indicates that the color of the sweet pink wine is bright and plump light ruby red.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. A linkage brewing process of dry red wine and pink wine is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting raw materials: sorting wine grape raw materials, and then precooling for 6-8 h in a refrigerator with the temperature of 10-15 ℃ until the central temperature of grape fruits reaches below 15 ℃; the wine grape raw material is any one of muscadine, Guipu No. 6, Guipu No. 1, wild brewing No. 2 and wild downy grape;
(2) removing stems, crushing, soaking and extracting juice: removing stalks of wine grape raw materials at 3-5 ℃, crushing, adding 30mg/L of sulfur dioxide, conveying the wine grape raw materials into a fermentation tank by using a screw pump, performing cold dipping for 2 hours at the temperature of 12-15 ℃, extracting 10% of grape juice for fermenting soft dry pink wine, continuing to perform cold dipping treatment on the remaining grape juice for 8 hours, and continuously extracting 20% of the grape juice in the remaining grape juice for fermenting sweet pink wine;
(3) alcohol fermentation: comprises the steps of enhancing the alcoholic fermentation of the dipped dry red wine, the alcoholic fermentation of the soft dry type pink wine and the alcoholic fermentation of the sweet type pink wine;
the alcohol fermentation of the enhanced dipping dry red wine comprises the following steps: carrying out once open circulation on all the raw materials remaining in the step (2), adding 20mg/L of sulfur dioxide, then inoculating a special yeast for the French dry red wine, supplementing white granulated sugar on the 3 rd day after the start of alcoholic fermentation to ensure that the total sugar content of grape juice is 210-230 g/L, continuing fermenting for 10-15 days at 20-25 ℃, observing the fermentation condition every day, and carrying out once open circulation every 3 days to obtain the fermented reinforced impregnated dry red wine;
and (3) carrying out alcoholic fermentation on the soft and dry pink wine: adding 40-50 mg/L of fish gelatin, 30-35 mg/L of egg white, 15-22 mg/L of pectinase and 20-25 mg/L of sulfur dioxide into the grape juice extracted in the step (2) for fermenting the soft dry pink wine, uniformly stirring, standing for 48-72 h at 12-15 ℃, extracting the upper-layer grape juice, performing reverse irrigation, inoculating 220mg/L of the special yeast for the French pink wine, adding sucrose syrup to enable the total sugar content of the grape juice to be 180-190 g/L, and fermenting for 15-18 days at 18-22 ℃ to obtain the fermented soft dry pink wine;
and (3) carrying out alcoholic fermentation on the sweet pink wine: adding 600mg/L of bentonite and 20mg/L of sulfur dioxide into the grape juice which is extracted in the step (2) and used for fermenting the sweet pink wine, uniformly stirring, standing for 24-48 h at 12-15 ℃, extracting the upper-layer grape juice, pouring backwards, adjusting the pH value to 3.50-3.65, then adding 220mg/L of a special yeast for the French pink wine, adding sucrose syrup to ensure that the total sugar content of the grape juice is 200-220 g/L, and fermenting for 15-18 days at 18-22 ℃ to obtain the fermented sweet pink wine;
(4) aging: comprises the ageing of the reinforced dipped dry red wine, the ageing of the soft dry pink wine and the sweet pink wine;
aging the reinforced dipped dry red wine: separating peel and residue from the fermented enhanced steeped dry red wine, extracting wine liquid, performing primary reverse flow, changing a breather valve, entering a post-fermentation stage, separating bottom wine mud and residue after 30-40 days of post-fermentation, performing primary reverse flow, charging nitrogen, sealing, and entering a tank storage and ageing stage;
aging the soft dry pink and sweet pink wines: respectively carrying out treatment of separating bottom wine mud and yeast on the fermented soft dry type pink wine and the fermented sweet type pink wine, carrying out primary pouring treatment, and respectively entering post-fermentation and ageing stages;
(5) and (3) stability treatment and bottling treatment: comprises the stability treatment and bottling treatment of the enhanced dipping dry red wine, the stability treatment and bottling treatment of the soft dry type pink wine and the stability treatment and bottling treatment of the sweet type pink wine;
the stability treatment and bottling treatment of the enhanced dipping dry red wine are as follows: storing and ageing for 90-150 days in a tank, carrying out sensory taste once every 15 days by a wine taster until the standard suitable for drinking is achieved, then carrying out filtration treatment, bottling the filtrate, beating a wooden plug and sealing a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 15 ℃ and the relative humidity is 55-65%;
the stability treatment and bottling treatment of the soft dry pink wine are as follows: storing and ageing for 60-90 days in a tank, freezing for 5-7 days at-4.5-3.5 ℃, filtering, bottling the filtrate, applying a wood plug and a rubber cap, and entering a bottle storage stage under the conditions that the temperature is 12 ℃ and the relative humidity is 55-65%;
the stability treatment and bottling treatment of the sweet pink wine are as follows: storing and ageing for 60-90 days in a tank, adding 45-60 g/L of sucrose syrup, freezing for 4-6 days at-4.5-3.5 ℃, filtering, performing sterile filling on the filtrate, and entering a bottle storage stage under the conditions that the temperature is 12 ℃ and the relative humidity is 55-65%.
2. The linkage brewing process of dry red wine and pink wine according to claim 1, which is characterized in that: the conditions of the stability treatment of the sweet pink wine and the filtration treatment in the bottling treatment in the step (5) are as follows: firstly, filtering treatment is carried out on a paperboard filter with the temperature of 2-3 ℃, the pore diameter of 1-1.5 mu m and 3-5 layers of filtering layers, and then secondary filtering treatment is carried out under the filtering membrane with the pore diameter of 0.45 mu m.
3. The linkage brewing process of dry red wine and pink wine according to claim 1, which is characterized in that: the using amount of the yeast special for the French dry red wine in the step (3) is 200-250 mg/L.
4. The linkage brewing process of dry red wine and pink wine according to claim 1, which is characterized in that: the conditions of the stability treatment of the enhanced macerated dry red wine and the filtration treatment in the bottling treatment in step (5) are as follows: filtering by a paperboard filter with the aperture of 2-4 mu m and 3-5 filtering layers.
5. The linkage brewing process of dry red wine and pink wine according to claim 1, which is characterized in that: the conditions of the stability treatment of the soft dry pink wine and the filtration treatment in the bottling treatment in the step (5) are as follows: filtering in a paperboard filter with the temperature of 3 ℃, the pore diameter of 1-1.5 mu m and 5-7 filter layers.
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| CN107699427A (en) * | 2017-11-18 | 2018-02-16 | 渠县金穗农业科技有限公司 | A kind of brewing method of mellow type water chestnut wine |
| CN111218358A (en) * | 2020-02-21 | 2020-06-02 | 宁夏职业技术学院（宁夏广播电视大学） | Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur |
| CN111925897A (en) * | 2020-09-25 | 2020-11-13 | 陈新乐 | Method for brewing jujube-flavored dipping winter jujube wine |
| 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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