CN106987490A - The brewing method and purposes of a kind of fresh type rose fragrant pink wine - Google Patents
The brewing method and purposes of a kind of fresh type rose fragrant pink wine Download PDFInfo
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- CN106987490A CN106987490A CN201710415966.5A CN201710415966A CN106987490A CN 106987490 A CN106987490 A CN 106987490A CN 201710415966 A CN201710415966 A CN 201710415966A CN 106987490 A CN106987490 A CN 106987490A
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- 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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- 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
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Abstract
The invention discloses a kind of brewing method of fresh type rose fragrant pink wine and purposes.Including steps such as grape sorting, carbonic maceration, broken destemming, short-term belt leather dipping, the separation of skin slag, termination fermentation, hermetically storing, lower glue, filtering, bottlings, wherein crucial improvement is：10% raw material destemming is crushed during carbonic maceration, carbonic maceration 10 12 days；Using preferred business saccharomyces cerevisiae E491；Short-term belt leather dipping 24h is carried out after destemming is broken after carbonic maceration again.The fragrance component total content for the Muscat wine brewageed after improvement can reach 142.36 mg/L, and the fragrance component total content scope of Muscat wine is 117.13 139.27 mg/L under traditional handicraft and other carbonic maceration process conditions；The chromatic value for the grape wine that the present invention is brewageed（1.89）Also significantly greater than other processing（0.88‑1.76）, the typical case while kind gives off a strong fragrance, color and luster is orange red beautiful, and wine body is slim and graceful, and the smell of fruits is very sweet, also distributes rose, the fragrance of bubble gum.
Description
Technical field
The present invention relates to grape drinks and its brewage process technical field, more particularly to a kind of fresh type rose fragrant is pink
Brewing method for grape wine and purposes.
Background technology
Muscat grape (Vitis viniferaL.CV, Muscat Hamburg), Eurasia is planted, be it is famous eat raw,
Juice processed, the dual-purpose kind of wine brewing, because its sugar content is high, are coloured, thick flavor, very popular.
The medium dry white wine grape wine that muscat grape is brewageed has good market public praise, traditional fermentation rose fragrant medium dry white wine Portugal
Grape wine mainly by the broken rear directly squeezing of grape material destemming, then carries out pure juice fermentation, retained when alcoholic fermentation closes to an end
A part of residual sugar, so as to obtain half-dried white wine, the type grape wine has certain occupation rate of market, but muscat grape
The potentiality for brewageing fresh type pink wine are not excavated fully also.
Carbonic maceration fermentation method is a kind of technique for brewageing fresh type grape wine, and virtue is brewed to improving wine quality
Aroma-type wine has important directive significance.Mode is brewageed with traditional wine to compare, carbonic maceration method has obvious
Feature：The grape wine total acid that carbonic maceration method is brewageed, especially malic acid content is largely reduced, and tannin polyphenol content
Also decrease, so the taste of grape wine is more soft pure and fresh；Grape variety meeting therefore fragrance with bad odor characteristic
Unique, fruit flavor becomes apparent from；Carbonic maceration fermentation method is with short production cycle, and business capital turnover is fast, and its application is with being extended to
Enterprise increases economic efficiency there is provided effective way.
The pink Portugal of fresh type is often brewageed with carbonic maceration fermentation method to Jiamei's grape harvest in French Le Beaujolais area
Grape wine, the type dregs of grape wine body is slim and graceful, and mouthfeel is soft, and odor characteristic typical case is graceful, but dioxy is impregnated into fermentation method application
In on muscat grape, there are problems that exemplary fragrance it is strong spend poor, wine it is weak, it is necessary to raw material degree of crushing, soak
The link such as stain time and yeast screening assay is optimized.
The content of the invention
The purpose of the present invention is that there is provided a kind of carbonic maceration work of optimization for the breediness of muscat grape
Skill, can present rose fragrant pink wine appearance luster beautiful orange red, and limpid transparent, fragrance typical case is strong and rich in characteristic
Brewing method.
To achieve the above object, the invention discloses following technical scheme：
A kind of brewing method of fresh type rose fragrant pink wine, including grape sorting, carbonic maceration, destemming it is broken,
Short-term belt leather dipping, the separation of skin slag, termination fermentation, hermetically storing, lower glue, filtering, bottling step, it is characterised in that：
（1）Grape is sorted：Carbon dioxide is pre-filled with fermentation tank, the grape material that tank holds quality 10% is removed
Stalk is broken, puts into tank bottom, and complete fruit ear is put into fermentation tank, sulfur dioxide added in pan feeding, often by remaining 90% grape material
60-80 mg sulfur dioxide is added in kilogram grape material；
（2）Carbonic maceration：After fermentation tank is filled, 2-3 times of filling arbon dioxide gas to fermenter volume, fermentation tank
Sealing, controls 25-30 DEG C of material temperature, carbonic maceration 10-12 days；
（3）Destemming is crushed, and adds pectase and saccharomyces cerevisiae：Raw material after carbonic maceration is gone out into tank, after destemming is broken, plus
Enter 30-40 mg/L pectases and 150-250 mg/L business saccharomyces cerevisiaes；
（4）Short-term belt leather dipping：By temperature control at 18-20 DEG C, whether 24 h of short-term dipping, observation skin slag forms wine cap, and
When pressure cap；
（5）Skin slag is separated：By the grape mash skin slag separation after dipping, pure juice fermentation, when the vigorous i.e. proportion rapid decrease of fermentation
Sugar content is adjusted as required, according to grape sugar content and target wine degree 12%（V/V）, 17g/L conversions 1%（V/V）Alcoholic strength comes
Calculate, fresh type rose fragrant pink wine is obtained after processing.
The present invention further discloses Muscat wine and is improving fragrance component total content, in terms of improving wine body color
Application.Experimental result is shown：The fragrance component total content for the Muscat wine brewageed using the inventive method can reach
142.36 mg/L, the chromatic value for the grape wine that the present invention is brewageed（1.89）Also significantly greater than other processing（0.88-1.76）, together
When kind give off a strong fragrance typical case, color and luster is orange red beautiful, and wine body is slim and graceful, and the smell of fruits is very sweet, also distributes rose, the fragrance of bubble gum.
The brewing method of the more detailed fresh type rose fragrant pink wine of the present invention is described as follows：
（1）Grape is sorted：Carbon dioxide is pre-filled with fermentation tank, the grape material that tank holds quality 10% is removed
Stalk is broken, puts into tank bottom, and complete fruit ear is put into fermentation tank, sulfur dioxide added in pan feeding, often by remaining 90% grape material
60-80 mg sulfur dioxide is added in kilogram grape material；
（2）Carbonic maceration：After fermentation tank is filled, 2-3 times of filling arbon dioxide gas to fermenter volume, fermentation tank
Sealing, controls 25-30 DEG C of material temperature, carbonic maceration 10-12 days；
（3）Destemming is crushed, and adds pectase and saccharomyces cerevisiae：Raw material after carbonic maceration is gone out into tank, after destemming is broken, plus
Enter 30-40 mg/L pectases and 150-250 mg/L saccharomyces cerevisiae；
（4）Short-term belt leather dipping：By temperature control at 18-20 DEG C, whether 24 h of short-term dipping, observation skin slag forms wine cap, and
When pressure cap；
（5）Skin slag is separated：By the grape mash skin slag separation after dipping, pure juice fermentation, when the vigorous i.e. proportion rapid decrease of fermentation
Sugar content is adjusted as required, according to grape sugar content and target wine degree 12%（V/V）, 17g/L conversions 1%（V/V）Alcoholic strength comes
Calculate, but sugaring amount is no more than 34 g/L；Proportion and temperature are monitored, control fermentation temperature is at 18-20 DEG C；
（6）Terminate fermentation：When residual sugar content is less than 4 g/L, the sulfur dioxide termination fermentation for adding 60 mg/L obtains former wine；
（7）Hermetically storing：Fructus Vitis viniferae wine base is subjected to canful after physico-chemical analysis, adjustment free sulur dioxide concentration value 20-30 mg/L
Hermetically storing
（8）Lower glue, filtering, bottling：Former wine is done into lower glue processing, the use of colloid material is bentonite, consumption is 500-1000 mg/
L；By the pure mellow wine after lower glue after diatomite filtering and 0.45 μm of membrane filtration it is filling.
Pectase of the present invention is the Lafase pectases of LAFFORT companies of France.Described yeast is France
The E491 of LAFFORT companies.
The present invention has mainly investigated following content in the brewing method of Improvement rose fragrant pink wine：
（1）The degree of crushing optimization of raw material when carbonic maceration method is fermented, including do not crush, it is 10% broken and 20% broken three
Gradient；
（2）Carbonic maceration is time-optimized：It is 7-15 days to optimize duration gradient；
（3）It is adapted to the quality yeast of muscat grape from 7 kinds of business saccharomyces cerevisiae screenings：Including French LALLEMAND companies
Wine brewing wine brewing K1, R-HST, RC212 and DV10, the Angel grape wine fruit wine of Hubei China Angel Yeast Co., Ltd are special
Yeast, the saccharomyces cerevisiae E491 of French LAFFORT companies；
（4）After comparative analysis carbonic maceration immediately pure juice fermentation and first belt leather in short term after dipping pure juice zymotechnique to rose
The influence of rare fragrant pink wine fragrance component concentration and color；By testing the brewage process key point more finally determined
For：
（1）10% raw material destemming is crushed during carbonic maceration；Purpose is to strengthen dipping effect while making partially complete fruit in liquid
Intracellular fermentation is carried out in body, Wine Aroma is enriched.
（2）Carbonic maceration 10-12 days；Purpose is grape fruit is carried out dipping and intracellular generation under anaerobic
Thank, carry out the conversion of malic acid, protein, the hydrolysis of pectic substance and the diffusion of vacuole material, the dissolving of polyphenols etc..
（3）Using preferred business saccharomyces cerevisiae E491；Purpose be produce in alcoholic fermentation process it is stronger, with more allusion quotation
The fragrance of type.
（4）Short-term belt leather is carried out after destemming is broken after carbonic maceration again and impregnates 24 h；Purpose is to strengthen pericarp dipping
Effect, improves grape wine colourity and aldehydes matter content.
This 4 critical processes are solved using rear emphasis simultaneously the rose that fermentation method is brewageed is impregnated using conventional carbon dioxide
Rare fragrant pink wine exemplary fragrance concentration difference, wine is weak, it is of light color the problems such as.
The fragrance component total content that the rose fragrant pink wine that this 4 technology key points are brewageed is used in combination in the present invention has
Significantly improve, experimental result is shown, the fragrance component total content for the Muscat wine that the present invention is brewageed can reach 142.36
Mg/L, and the fragrance component total content scope of Muscat wine is under traditional handicraft and other carbonic maceration process conditions
117.13-139.27 mg/L；The chromatic value for the grape wine that the present invention is brewageed（1.89）Also significantly greater than other processing（0.88-
1.76）, the typical case while kind gives off a strong fragrance, color and luster is orange red beautiful, and wine body is slim and graceful, and the smell of fruits is very sweet, also distributes rose, bubble gum
Fragrance.
Brief description of the drawings
Fig. 1 is process chart of the invention.
Embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and consumption or change
Belong to protection scope of the present invention.Raw materials used and reagent of the invention is commercially available.Pectase therein is France LAFFORT public
The Lafase pectases of department.Described yeast is the E491 of LAFFORT companies of France.Used bentonite refers to France
The bentonite clarifying agent of LALLEMAND companies, diatomite is delicatessen food level konilite filter aid.
Embodiment 1
（1）Grape material sorts, enters tank：Grape berry, rotten leaf, debris of breakage of going mouldy etc. are removed after grape material harvesting,
Carbon dioxide is pre-filled with fermentation tank, the grape material that tank holds quality 10% is carried out into destemming crushes, and puts into tank bottom, its
Complete fruit ear is put into fermentation tank by 90% grape material of remaininging, and addition is added in sulfur dioxide, every kilogram of grape material in pan feeding
60 mg sulfur dioxide.
（2）Carbonic maceration：After fermentation tank is filled, filling arbon dioxide gas to the 3 of described fermenter volume
Times, fermentation tank sealing controls 28 DEG C of material temperature, carbonic maceration 11 days.
（3）Destemming is crushed：Raw material after carbonic maceration is gone out into tank, LAFFORT companies of France are added after destemming is broken
The mg/L of the Lafase pectases 40 and mg/L of LAFFORT companies of France E491 saccharomyces cerevisiaes 200.
Belt leather impregnates：By temperature control at 18 DEG C, whether 24 h of short-term dipping, observation skin slag forms wine cap, timely pressure cap.
（4）Pure juice fermentation：By the grape mash skin slag separation after dipping, pure juice fermentation, under the vigorous i.e. proportion that ferments is quick
Sugar content is adjusted during drop as required, according to grape sugar content, target wine degree 12%（V/V）, and 17g/L conversions 1%（V/V）Wine
Precision is calculated, but sugaring amount is no more than 34 g/L；Grape material sugar content is 172 g/L (glucose meter), and potential wine degree is
10.12%（V/V）, white granulated sugar addition is 32 g/L after calculating；Proportion and temperature are monitored, control fermentation temperature is at 18-20 DEG C；
（5）Terminate fermentation：When residual sugar content is less than 4 g/L, the sulfur dioxide that 60 mg/L are added after separation tank switching terminates fermentation
Obtain former wine.
（6）Storage：Fructus Vitis viniferae wine base is subjected to canful after physico-chemical analysis, the mg/L of adjustment free sulur dioxide concentration value 30 close
Envelope storage
（7）It is lower glue, filtering, filling：Former wine is done into lower glue processing, the use of colloid material is bentonite, consumption is 800 mg/L；Will
Pure mellow wine after lower glue is filling after diatomite filtering and 0.45 μm of membrane filtration.
Fresh type rose fragrant pink wine test results report prepared by the present invention is as follows：
Appendix A：Physical and chemical index
Appendix B：Aesthetic quality's score
Note：Wine sample sensory evaluation scores classification standard：Top grade product,>90；Excellent product：80-89；Certified products, 70-79；Defective work, 65-
69；Inferior goods,<65.
Appendix C：Microbiological indicator
The fresh type rose fragrant pink wine that the present invention is brewageed tries out result
The fresh type rose fragrant pink wine of project
Specific evaluation criterion is as follows：
It is in good taste：Delicate mouthfeel, Shu Shun, wine body balance, complete, harmony, have aftertaste, with the due pleasant wind of the product
Lattice；Mouthfeel is general：Wine body is relatively balanced, completely, but mouthfeel is not fine and smooth, lacks pleasant style；Poor taste：Drink not assorted
Fragrance, smells also without fragrance, sour and astringent sense is more prominent.
As can be seen from the table, in 128 people sampled wine, the fermented wine mouthfeel in the embodiment of the present invention is thought more than 109 people
Good, positive rating is more than 85%.
Embodiment 2
Comparative test
Conclusion：Sugar-free extract, colourity, fragrance component content, total phenol, the pellet for the rose fragrant pink wine that the inventive method is brewageed
The content of the total flavonoids of peace is above conventional method.
Claims (4)
1. a kind of brewing method of fresh type rose fragrant pink wine, including grape sorting, carbonic maceration, destemming are broken
Broken, short-term belt leather dipping, the separation of skin slag, termination fermentation, hermetically storing, lower glue, filtering, bottling step, it is characterised in that：
（1）Grape is sorted：Carbon dioxide is pre-filled with fermentation tank, the grape material that tank holds quality 10% is removed
Stalk is broken, puts into tank bottom, and complete fruit ear is put into fermentation tank, sulfur dioxide added in pan feeding, often by remaining 90% grape material
60-80 mg sulfur dioxide is added in kilogram grape material；
（2）Carbonic maceration：After fermentation tank is filled, 2-3 times of filling arbon dioxide gas to fermenter volume, fermentation tank
Sealing, controls 25-30 DEG C of material temperature, carbonic maceration 10-12 days；
（3）Destemming is crushed, and adds pectase and saccharomyces cerevisiae：Raw material after carbonic maceration is gone out into tank, after destemming is broken, plus
Enter 30-40 mg/L pectases and 150-250 mg/L business saccharomyces cerevisiaes；
（4）Short-term belt leather dipping：By temperature control at 18-20 DEG C, whether 24 h of short-term dipping, observation skin slag forms wine cap, and
When pressure cap；
（5）Skin slag is separated：By the grape mash skin slag separation after dipping, pure juice fermentation, when the vigorous i.e. proportion rapid decrease of fermentation
Sugar content is adjusted as required, according to grape sugar content and target wine degree 12%（V/V）, 17g/L conversions 1%（V/V）Alcoholic strength comes
Calculate, fresh type rose fragrant pink wine is obtained after processing.
2. the brewing method described in claim 1, wherein it is described the step of（1）Middle grape sorting refers to removing breakage of going mouldy
Grape berry, rotten leaf or debris.
3. using the Muscat wine of brewing method manufacture described in claim 1 answering in terms of fragrance component total content is improved
With.
4. using application of the Muscat wine of brewing method manufacture described in claim 1 in terms of wine body color is improved.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107916192A (en) * | 2018-01-10 | 2018-04-17 | 宁夏类人首葡萄酒业有限公司 | A kind of fresh type Wine-making technique |
| CN110257202A (en) * | 2019-07-16 | 2019-09-20 | 山东省葡萄研究院 | A kind of mixed wine type grape wine and preparation method thereof |
| CN110452794A (en) * | 2019-09-12 | 2019-11-15 | 青岛华东葡萄酿酒有限公司 | A kind of dry white wine and its flavouring brewing method |
| CN111647474A (en) * | 2020-07-16 | 2020-09-11 | 德州奥德曼葡萄酒庄有限公司 | Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E |
| CN114591798A (en) * | 2022-04-21 | 2022-06-07 | 中国农业大学 | Brewing method for improving fruit aroma of dry red wine and dry red wine |
| CN115418285A (en) * | 2022-08-01 | 2022-12-02 | 华蓥市德嘉农业科技有限公司 | Low-temperature impregnation brewing process for brewing grape spirit |
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| CN106398943A (en) * | 2016-11-30 | 2017-02-15 | 张存智 | Natural sweet type and quickly marked wine-making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107916192A (en) * | 2018-01-10 | 2018-04-17 | 宁夏类人首葡萄酒业有限公司 | A kind of fresh type Wine-making technique |
| CN107916192B (en) * | 2018-01-10 | 2020-12-15 | 宁夏类人首葡萄酒业有限公司 | Brewing process of fresh wine |
| CN110257202A (en) * | 2019-07-16 | 2019-09-20 | 山东省葡萄研究院 | A kind of mixed wine type grape wine and preparation method thereof |
| CN110452794A (en) * | 2019-09-12 | 2019-11-15 | 青岛华东葡萄酿酒有限公司 | A kind of dry white wine and its flavouring brewing method |
| CN111647474A (en) * | 2020-07-16 | 2020-09-11 | 德州奥德曼葡萄酒庄有限公司 | Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E |
| CN114591798A (en) * | 2022-04-21 | 2022-06-07 | 中国农业大学 | Brewing method for improving fruit aroma of dry red wine and dry red wine |
| CN115418285A (en) * | 2022-08-01 | 2022-12-02 | 华蓥市德嘉农业科技有限公司 | Low-temperature impregnation brewing process for brewing grape spirit |
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