CN106987490B - Brewing method and application of fresh rose pink wine - Google Patents
Brewing method and application of fresh rose pink wine Download PDFInfo
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- CN106987490B CN106987490B CN201710415966.5A CN201710415966A CN106987490B CN 106987490 B CN106987490 B CN 106987490B CN 201710415966 A CN201710415966 A CN 201710415966A CN 106987490 B CN106987490 B CN 106987490B
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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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- 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
Abstract
The invention discloses a brewing method and application of fresh rose pink wine. The method comprises the steps of grape sorting, carbon dioxide impregnation, stem removing and crushing, short-term skin impregnation, skin and residue separation, fermentation termination, sealed storage, glue adding, filtering, bottling and the like, wherein the key improvement point is as follows: removing stems of 10% of raw materials and crushing during carbon dioxide impregnation, and impregnating for 10-12 days by using carbon dioxide; a preferred commercial saccharomyces cerevisiae E491 was employed; and (3) soaking the leather in the leather for a short time for 24 hours after removing stems and crushing after carbon dioxide soaking. The total content of aroma components of the improved brewed rose wine can reach 142.36 mg/L, and the total content range of the aroma components of the rose wine under the traditional process and other carbon dioxide impregnation process conditions is 117.13-139.27 mg/L; the wine brewed by the invention has a chroma value (1.89) which is obviously higher than other treatments (0.88-1.76), and has the advantages of strong typical variety fragrance, orange red and beautiful color, light wine body and strong fruit fragrance, and also emits the fragrance of roses and bubble gum.
Description
Technical Field
The invention relates to the technical field of wines and brewing processes thereof, in particular to a brewing method and application of a fresh rose pink wine.
Background
Muscat grape (A, B, C)Vitis viniferaL.cv, Muscat Hamburg), eurasian, a famous dual-purpose variety for fresh food, juice making, and wine brewing, and is deeply favored by people because of its high sugar content, good coloring, and strong fragrance.
The semi-dry white wine brewed by the muscat grape has good market public praise, the traditional method for brewing the muscat semi-dry white wine is mainly to remove stalks of grape raw materials, crush the grape raw materials, squeeze the grape raw materials directly, then carry out pure juice fermentation, and keep a part of residual sugar when the alcohol fermentation is about to be finished, so that the semi-dry white wine is obtained.
The carbon dioxide soaking fermentation method is a process for brewing fresh wine, and has important guiding significance for improving the quality of the wine and brewing aromatic wine. Compared with the traditional wine brewing mode, the carbon dioxide impregnation method has the obvious characteristics that: the total acid content, especially malic acid content, of the wine brewed by the carbon dioxide soaking method is greatly reduced, and the tannin polyphenol content is also reduced, so that the taste of the wine is softer and fresher; the grape variety with poor aroma characteristics has unique aroma and more obvious fruit aroma; the carbon dioxide impregnation fermentation method has short production period and fast enterprise capital turnover, and provides an effective way for enterprises to improve economic benefits by application and popularization.
A carbon dioxide soaking fermentation method is often adopted for Jiamei grapes in a Boyloly region in France to brew fresh pink wine, the wine is light in body, soft in taste and typical and elegant in aroma characteristic, however, when the dioxygen soaking fermentation method is applied to rose grapes, the problems of poor typical aroma, weak wine body, light color and the like exist, and links such as raw material crushing degree, soaking time and yeast screening need to be optimized.
Disclosure of Invention
The invention aims to provide an optimized carbon dioxide impregnation process aiming at the variety and characteristics of rose-flavored grapes, and the wine brewing method can enable the rose-flavored pink wine to be bright orange red in appearance and color, clear and transparent, typical and rich in aroma and be distinctive.
In order to achieve the purpose, the invention discloses the following technical scheme:
a brewing method of fresh rose pink wine comprises the steps of grape sorting, carbon dioxide soaking, peduncle removing and crushing, short-term skin soaking, skin and residue separation, fermentation stopping, sealed storage, glue adding, filtering and bottling, and is characterized in that:
(1) grape sorting: filling a fermentation tank with carbon dioxide gas in advance, carrying out stem removal crushing on 10% of grape raw materials contained in the tank, putting the grape raw materials into the tank bottom, putting the rest 90% of grape raw materials into the fermentation tank, adding sulfur dioxide while feeding, and adding 60-80 mg of sulfur dioxide into each kilogram of grape raw materials;
(2) carbon dioxide impregnation: after the fermentation tank is full, filling carbon dioxide gas to 2-3 times of the volume of the fermentation tank, sealing the fermentation tank, controlling the temperature of the raw materials to be 25-30 ℃, and soaking the raw materials in the carbon dioxide for 10-12 days;
(3) removing stems, crushing, adding pectinase and saccharomyces cerevisiae: taking the raw materials soaked by the carbon dioxide out of the tank, removing stalks and crushing, and adding 30-40 mg/L of pectinase and 150-250 mg/L of commercial saccharomyces cerevisiae;
(4) short-term belt impregnation: controlling the temperature at 18-20 deg.C, soaking for 24 hr for a short period, observing whether the skin residue forms wine cap, and pressing cap in time;
(5) separating peel and slag: separating the skin and the residue of the steeped grape mash, fermenting the grape mash with pure juice, adjusting the sugar content as required when the specific gravity is rapidly reduced when the fermentation is vigorous, calculating according to the 12% (V/V) of the glucose content and the target alcohol content and the 1% (V/V) alcohol content converted from 17g/L, and obtaining the fresh rose fragrant pink wine after treatment.
The invention further discloses application of the muscat wine in improving the total content of aroma components and improving the color of the wine body. The experimental results show that: the total content of aroma components of the rose wine brewed by the method can reach 142.36 mg/L, the chromatic value (1.89) of the wine brewed by the method is also obviously higher than that of the wine brewed by other treatments (0.88-1.76), and meanwhile, the wine has the advantages of strong typical variety aroma, orange and beautiful color, light wine body and strong fruit aroma, and also emits the aroma of roses and bubble gum.
The brewing method of the fresh rose pink wine is described as follows:
(1) grape sorting: filling a fermentation tank with carbon dioxide gas in advance, carrying out stem removal crushing on 10% of grape raw materials contained in the tank, putting the grape raw materials into the tank bottom, putting the rest 90% of grape raw materials into the fermentation tank, adding sulfur dioxide while feeding, and adding 60-80 mg of sulfur dioxide into each kilogram of grape raw materials;
(2) carbon dioxide impregnation: after the fermentation tank is full, filling carbon dioxide gas to 2-3 times of the volume of the fermentation tank, sealing the fermentation tank, controlling the temperature of the raw materials to be 25-30 ℃, and soaking the raw materials in the carbon dioxide for 10-12 days;
(3) removing stems, crushing, adding pectinase and saccharomyces cerevisiae: taking the raw materials soaked by the carbon dioxide out of the tank, removing stems and crushing, and adding 30-40 mg/L pectinase and 150-250 mg/L saccharomyces cerevisiae;
(4) short-term belt impregnation: controlling the temperature at 18-20 deg.C, soaking for 24 hr for a short period, observing whether the skin residue forms wine cap, and pressing cap in time;
(5) separating peel and slag: separating the skin and residue of the steeped grape mash, fermenting with pure juice, adjusting sugar content as required when the specific gravity is rapidly reduced when the fermentation is vigorous, and calculating according to the 12% (V/V) of the grape sugar content and the target alcohol content, and the 1% (V/V) alcohol content converted from 17g/L, but the sugar content is not more than 34 g/L; monitoring specific gravity and temperature, and controlling fermentation temperature at 18-20 deg.C;
(6) and (3) stopping fermentation: when the residual sugar content is less than 4 g/L, adding 60 mg/L sulfur dioxide to terminate the fermentation to obtain the wine base;
(7) and (3) sealing and storing: performing physical and chemical analysis on the grape wine base, adjusting the concentration value of free sulfur dioxide to 20-30 mg/L, and storing in a sealed tank
(8) Glue adding, filtering and bottling: performing glue adding treatment on the raw wine, wherein the glue adding material is bentonite, and the using amount is 500-1000 mg/L; filtering the degummed sake with diatomite and a 0.45 mu m membrane, and filling.
The pectinase is Lafase pectinase from LaFFORT, France. The yeast is E491 of the France LAFFORT company.
In the research and improvement of the brewing method of the rose pink wine, the following contents are mainly considered:
(1) optimizing the crushing degree of the raw materials during fermentation by a carbon dioxide impregnation method, wherein the crushing degree comprises three gradients of no crushing, 10% crushing and 20% crushing;
(2) optimizing carbon dioxide dipping time: optimizing the time length gradient to be 7-15 days;
(3) selection of superior yeasts suitable for muscat grapes from 7 commercial Saccharomyces cerevisiae: comprises brewing wine K1, R-HST, RC212 and DV10 of French LALLEMAND company, yeast special for Angel wine fruit wine of Angel yeast GmbH of Hubei China, and Saccharomyces cerevisiae E491 of French LAFFORT company;
(4) the influence of the process of pure juice fermentation immediately after carbon dioxide soaking and the process of pure juice fermentation after short-term soaking with skin at first on the concentration and the color of the aroma components of the rose-fragrance peach red wine is contrastively analyzed; the key points of the brewing process finally determined by experimental comparison are as follows:
(1) removing stems and crushing 10% of raw materials during carbon dioxide impregnation; aims to strengthen the dipping effect and simultaneously to ferment part of the whole fruit grains in the liquid in cells so as to enrich the fragrance of the wine.
(2) Soaking in carbon dioxide for 10-12 days; aims to perform immersion and intracellular metabolism of grape fruits under anaerobic conditions, perform malic acid conversion, hydrolysis of proteins and pectic substances, diffusion of vacuole substances, dissolution of polyphenol substances and the like.
(3) A preferred commercial saccharomyces cerevisiae E491 was employed; aims to produce stronger and more typical aroma in the alcohol fermentation process.
(4) Soaking the leather in carbon dioxide, removing the stems, crushing, and then soaking the leather in short-term for 24 hours; aims to strengthen the fruit peel soaking effect and improve the chromaticity and the content of phenolic substances of the wine.
The 4 key processes are simultaneously used, and the problems of poor typical aroma concentration, weak wine body, light color and the like of the rose pink wine brewed by the conventional carbon dioxide impregnation fermentation method are mainly solved.
The total content of the aroma components of the rose pink wine brewed by combining the 4 process key points is obviously improved, and the experimental result shows that the total content of the aroma components of the rose wine brewed by the invention can reach 142.36 mg/L, while the total content range of the aroma components of the rose wine under the traditional process and other carbon dioxide impregnation process conditions is 117.13-139.27 mg/L; the wine brewed by the invention has a chroma value (1.89) which is obviously higher than other treatments (0.88-1.76), and has the advantages of strong typical variety fragrance, orange red and beautiful color, light wine body and strong fruit fragrance, and also emits the fragrance of roses and bubble gum.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention. The raw materials and reagents used in the present invention are commercially available. Wherein the pectinase is Lafase pectinase from LaFFORT, France. The yeast is E491 of the France LAFFORT company. The bentonite used is a bentonite clarifier from LALLEMAND France, and the diatomaceous earth is a commercial food-grade powdery diatomaceous earth filter aid.
Example 1
(1) Sorting and canning grape raw materials: after harvesting, removing mildewed and damaged grape berries, rotten leaves, impurities and the like, filling a fermentation tank with carbon dioxide gas in advance, carrying out stem removal and crushing on 10% of grape raw materials in the tank, putting the grape raw materials into the tank bottom, putting the rest 90% of grape raw materials into the fermentation tank, adding sulfur dioxide while feeding, and adding 60 mg of sulfur dioxide into each kilogram of grape raw materials.
(2) Carbon dioxide impregnation: after the fermentation tank is filled, filling carbon dioxide gas to 3 times of the volume of the fermentation tank, sealing the fermentation tank, controlling the temperature of the raw materials to be 28 ℃, and soaking the raw materials in the carbon dioxide for 11 days.
(3) Removing stems and crushing: taking out the carbon dioxide soaked raw materials from a tank, removing stalks, crushing, adding Lafase pectinase 40 mg/L from Laffort of France and Saccharomyces cerevisiae 200 mg/L from E491 of Laffort of French.
Dipping the belt skin: controlling the temperature at 18 ℃, soaking for 24h in a short time, observing whether the skin dregs form a wine cap, and pressing the cap in time.
(4) Pure juice fermentation: separating the skin and residue of the steeped grape mash, fermenting the pure juice, adjusting the sugar content as required when the specific gravity is rapidly reduced when the fermentation is vigorous, and calculating according to the glucose content, the target alcohol content of 12% (V/V) and the alcohol content of 1% (V/V) converted from 17g/L, but the sugar content is not more than 34 g/L; the sugar content of the grape raw material is 172 g/L (calculated by glucose), the potential alcohol content is 10.12% (V/V), and the addition amount of the white granulated sugar is 32 g/L after calculation; monitoring specific gravity and temperature, and controlling fermentation temperature at 18-20 deg.C;
(5) and (3) stopping fermentation: when the residual sugar content is less than 4 g/L, separating, transferring to a tank, adding 60 mg/L sulfur dioxide, and stopping fermentation to obtain wine base.
(6) And (3) storage: performing physical and chemical analysis on the grape wine base, adjusting the concentration value of free sulfur dioxide to 30 mg/L, filling the tank, sealing and storing
(7) Glue adding, filtering and filling: performing glue adding treatment on the raw wine, wherein the glue adding material is bentonite, and the using amount is 800 mg/L; filtering the degummed sake with diatomite and a 0.45 mu m membrane, and filling.
The detection result of the fresh rose pink wine prepared by the invention is reported as follows:
appendix A: physical and chemical indexes
Appendix B: sensory quality score
Note: wine-like sensory rating scale standard: superior product > 90; and (4) excellent products: 80-89; qualified product, 70-79; unqualified product, 65-69; poor quality product, < 65.
Appendix C: microbiological indicator
The fresh rose fragrant pink wine brewed by the invention has the result of drinking test
Project fresh rose-fragrance pink wine
The specific evaluation criteria are as follows:
the mouthfeel is good: the wine has the advantages of fine and smooth mouthfeel, balanced, complete and harmonious wine body, aftertaste and pleasant style of the product; the mouthfeel is general: the wine body is balanced and complete, but the taste is not fine and smooth, and the pleasant style is lacked; the mouthfeel is poor: has no fragrance when drunk and no fragrance when smelled, and has prominent sour and astringent feeling.
As can be seen from the table, the fermented wine of the present invention had good taste and was evaluated to be 85% or more in more than 109 of 128 tasting the wine.
Example 2
Comparative test
And (4) conclusion: the dry extract, the chroma, the aroma component content and the contents of total phenols, tannins and total flavonoids of the rose pink wine brewed by the method are higher than those of the traditional method.
Claims (1)
1. A brewing method of fresh rose pink wine comprises the steps of grape raw material treatment, partial carbon dioxide impregnation, stem removal and crushing, short-term skin impregnation, skin and residue separation, fermentation termination, sealed storage, glue adding, filtering and bottling, and is characterized in that:
(1) grape raw material treatment: filling a fermentation tank with carbon dioxide gas in advance, carrying out stem removal crushing on 10% of grape raw materials contained in the tank, putting the grape raw materials into the tank bottom, putting the rest 90% of grape raw materials into the fermentation tank, adding sulfur dioxide while feeding, and adding 60-80 mg of sulfur dioxide into each kilogram of grape raw materials;
(2) partial carbon dioxide impregnation: filling a fermentation tank with 10% of the stem-removing crushed raw material and 90% of the complete fruit clusters, filling carbon dioxide gas to 2-3 times of the volume of the fermentation tank, sealing the fermentation tank, controlling the temperature of the raw material to be 25-30 ℃, and soaking for 10-12 days;
(3) removing stems, crushing, adding pectinase and saccharomyces cerevisiae: taking the raw material soaked by carbon dioxide out of a tank, removing stalks and crushing, and adding 30-40 mg/L pectinase Lafase and 150-250 mg/L commercial saccharomyces cerevisiae E491;
(4) short-term belt impregnation: controlling the temperature at 18-20 deg.C, soaking for 24 hr for a short period, observing whether the skin residue forms wine cap, and pressing cap in time;
(5) separating peel and slag: separating the skin and the residue of the steeped grape mash, keeping the temperature of 18-20 ℃ for pure juice fermentation, adjusting the sugar content as required when the specific gravity is rapidly reduced when the fermentation is vigorous, calculating according to the 12% (V/V) of the sugar content and the target alcohol content of the grape, converting 17g/L into 1% (V/V) alcohol content, and obtaining the fresh rose fragrant pink wine after glue adding, freezing and filtering treatment.
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| 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 |
| CN111647474B (en) * | 2020-07-16 | 2023-04-28 | 德州奥德曼葡萄酒庄有限公司 | Manufacturing method of process for brewing fresh pink wine by mixing rose fragrance and Sang Jiaowei plug |
| 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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