CN106957757A

CN106957757A - A kind of brewage process of crystal grape fizz

Info

Publication number: CN106957757A
Application number: CN201710209240.6A
Authority: CN
Inventors: 尹恒
Original assignee: Yunnan Best Manor Wine Co Ltd
Current assignee: Yunnan Best Manor Wine Co Ltd
Priority date: 2017-03-31
Filing date: 2017-03-31
Publication date: 2017-07-18

Abstract

The invention discloses a kind of brewage process of crystal grape fizz, using the preceding hot submersion of fermentation, without SO₂Brewage process, it is ensured that alcoholic fermentation is smoothed out, and can produce the fresh type grape wine of high-quality, and hot submersion technique can improve the sugar content of grape juice before fermentation, reduces acid content, improves the quality of grape material；After the fermented preceding hot submersion processing of grape, alcoholic fermentation is normal, and fermentation time reduction；The new error expansion of acquisition is darker, and tannin content is higher, and structure sense is strong, and total phenol content pole is significantly improved, and sensory evaluation is significantly better than control.

Description

A kind of brewage process of crystal grape fizz

Technical field

The present invention relates to a kind of brewage process of crystal grape fizz.

Background technology

Grape wine is the beverage products with new fresh grape or the fermented acquisition of grape juice, with its unique health, fashion Property has obtained the favor of consumers in general.Phenolic compound plays an important roll in brewing grape wine, because which constituting The color of grape wine, local flavor, the organoleptic attribute of convergence and bitter taste, many studies have shown that some phenolic compounds, particularly Theine and proanthocyanidin, have positive role to the health of people.

Some wine makers are to SO₂Use it is very lack of standardization, it is much more peaceful for the sake of assurance not lack, have impact on grape wine Quality, makes the health of consumer suffer damage, and then damages the image of enterprise, with increasingly opening for Chinese market, drinks city Field is increasingly competitive.In following several years, food security standard improves in many countries, sets safe barrier, and China is eaten Product are placed obstacles.The wine industry development situation very severe of China.The overall state of current world Wine Market is to supply More than asking, serious overproduction more exacerbates the competition in market.High-quality wine must just be produced by wanting occupying inter-national market, Accelerate organic wine developing steps.But it is due to SO₂There is sterilized and antioxidation during wine production, so far Its substitute is not found yet.Therefore on the premise of wine quality is ensured, if can find a kind of as far as possible few with even without SO₂ Brewage process, competitiveness of China's Grape Wine Industry in international market will be lifted, while meeting people to organic food It is required that.

The content of the invention

It is an object of the invention to provide a kind of brewage process of crystal grape fizz, to solve in above-mentioned background technology The problem of proposition.

To achieve the above object, the present invention provides following technical scheme：A kind of brewage process of crystal grape fizz, bag Include following steps,

S1, selects the crystal grape of completely filled fruit, and grape material sugar content is 112.00g/L, and total acid is 14.63g/L, Stalk is removed, tinning after crushing；

S2, adds material quality 6%-10% pure water, makes compound hot submersion 6-24h in 60 DEG C in the feed, Stop heating and mixture temperature is down to addition 20mg/L pectases, 20~30min of stirring and leaching, finally by free juice under normal temperature It is pumped into fermentation tank, the squeezing of skin slag；Squeezing juice is individually deposited or squeezed into mixes acquisition fruit juice with free juice in fermentation tank, detect and adjust Whole fruit juice sugar content is 180~200g/L, and fermented juice is treated in acquisition；

S3, fermented juice is added in 20-25 DEG C 0.20g/L active dry yeast, and is filled with into fermentation tank sterile Air, dissolved oxygen amount control is fermented under 8~10mg/L, and when pressure reaches 0.5Mpa in tank, alcoholic strength reaches 5~10%v/ During v, by tank temperature drop to -2 DEG C, fermentation is terminated, former wine is obtained；

S4, former wine is statically placed in wine storing jar, adds 0.95~1.5g/L bentonite, and after depositing 15 days, it is heavy to filter out Starch；The bentonite is with softened water according to mass ratio 1：10 admixture activations, admixture activation is used after 24 hours；

S5, by former wine impurity screening and residual yeast, bottling, is placed on 8d in subzero 4 DEG C of environment；

S6, is separated impurity in wine liquid to bottleneck and bottom of bottle with Rotary Machine, quick freeze, temperature is maintained at -15 ± 2 In DEG C, impurity is separated；

S7, eventually passes and beats plug bundle screw thread, bottle storage and contracting cap labeling process, fizz is made.

It is preferred that, in the step S2 can also by compound at 70 DEG C hot submersion 6-12h.

Compared with prior art, the beneficial effects of the invention are as follows：It is sugared that the preceding hot submersion technique of fermentation can improve containing for grape juice Amount, reduces acid content, improves the quality of grape material；After the fermented preceding hot submersion processing of grape, alcoholic fermentation is normal, and fermentation Time shortens；The new error expansion of acquisition is darker, and tannin content is higher, and structure sense is strong, and total phenol content pole is significantly improved, sense Official, which judges, is significantly better than control.Using the preceding hot submersion of fermentation, without SO₂Brewage process, it is ensured that alcoholic fermentation is smooth Carry out, and the fresh type claret of high-quality can be produced.

Embodiment

The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation Example only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common The every other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected Enclose.

Embodiment 1：A kind of brewage process of crystal grape fizz, comprises the following steps,

Embodiment 2：

A kind of brewage process of crystal grape fizz, comprises the following steps,

S2, adds material quality 6%-10% pure water, makes compound hot submersion 6-24h in 70 DEG C in the feed, Stop heating and mixture temperature is down to addition 20mg/L pectases, 20~30min of stirring and leaching, finally by free juice under normal temperature It is pumped into fermentation tank, the squeezing of skin slag；Squeezing juice is individually deposited or squeezed into mixes acquisition fruit juice with free juice in fermentation tank, detect and adjust Whole fruit juice sugar content is 180~200g/L, and fermented juice is treated in acquisition；

After the processing in 24 hours of 60 or 70 DEG C of dippings, the aroma substance not having in control wine sample is produced：3-hydroxybutyrate Ethyl ester, ethyl caprate and diethyl succinate, they all have happy fruit fragrant, it is most likely that be to constitute to brewage under the processing Claret peat-reek compound.

Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with Understand and these embodiments can be carried out without departing from the principles and spirit of the present invention a variety of changes, modification, replace And modification, the scope of the present invention is defined by the appended.

Claims

1. a kind of brewage process of crystal grape fizz, it is characterized in that：Comprise the following steps,

S1, selects the crystal grape of completely filled fruit, and grape material sugar content is 112.00g/L, and total acid is 14.63g/L, removes stalk, Tinning after broken；

S2, adds material quality 6%-10% pure water, makes compound hot submersion 6-24h in 60 DEG C in the feed, stops Mixture temperature is down to addition 20mg/L pectases under normal temperature by heating, and free juice is finally pumped into by 20~30min of stirring and leaching Fermentation tank, the squeezing of skin slag；Squeezing juice is individually deposited or squeezed into mixes acquisition fruit juice with free juice in fermentation tank, detect and adjust fruit Juice sugar content is 180~200g/L, and fermented juice is treated in acquisition；

S3, fermented juice is added in 20-25 DEG C 0.20g/L active dry yeast, and is filled with into fermentation tank filtrated air, Dissolved oxygen amount control is fermented under 8~10mg/L, when pressure reaches 0.5Mpa in tank, when alcoholic strength reaches 5~10%v/v, By tank temperature drop to -2 DEG C, fermentation is terminated, former wine is obtained；

S4, former wine is statically placed in wine storing jar, adds 0.95~1.5g/L bentonite, after depositing 15 days, filters out sediment； The bentonite is with softened water according to mass ratio 1：10 admixture activations, admixture activation is used after 24 hours；

S6, is separated impurity in wine liquid to bottleneck and bottom of bottle with Rotary Machine, quick freeze, and temperature is maintained in -15 ± 2 DEG C, Separate impurity；

2. a kind of brewage process of grape fizz according to claim 1, it is characterized in that：Can be with the step S2 By compound at 70 DEG C hot submersion 6-12h.