CN106995761A - A kind of sweet wine brewing method - Google Patents
A kind of sweet wine brewing method Download PDFInfo
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- CN106995761A CN106995761A CN201710390106.0A CN201710390106A CN106995761A CN 106995761 A CN106995761 A CN 106995761A CN 201710390106 A CN201710390106 A CN 201710390106A CN 106995761 A CN106995761 A CN 106995761A
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- grape juice
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of sweet wine brewing method, it will carry out destemming after being plucked by grape and crushed, and isolate grape juice, grape juice is pumped into hold-up tank, then in hold-up tank 50% grape juice is evaporated dehydration, allows the pol of grape juice to reach more than 400g/L；The grape juice that grape juice after dehydration is returned in former hold-up tank with remaining 50% again is well mixed, and the grape juice pol after mixing is reached more than 300g/L；Again by fermentation, zymotic fluid is carried out needing that clarification filtration, aseptic filtration bottling just can be carried out successively after ageing ageing expires after centrifugal filtration, fermentation ends.Sweet wine brewing method of the present invention is not influenceed by geographical position, it is not necessary to delay harvesting, can substantially reduce production cost.
Description
Technical field
The present invention relates to a kind of technical field of wine, more particularly to a kind of sweet wine brewing method.
Background technology
At present, traditional sweet wine, be the grape for using sugar content in more than 300g/L for raw material, in fermentation by portion
Divide sugared part to be converted into alcohol, retain a part of Icing Sugar.This method requires very high to the pol of grape, after general grape maturity,
Pol will reach more than 300g/L pol between 180g/L-240g/L, and vinegrowing needs to select special geographical position
Put, or after grape normal mature, delay harvesting, allow moisture natural evaporation in grape, improve the sugar content of grape, but prolong
Harvesting, often results in grape and largely rots, production cost is carried late.
The content of the invention
The invention aims to overcome weak point of the prior art, there is provided a kind of sweet wine side of brewageing
Method, the present invention is not influenceed by geographical position, it is not necessary to delay harvesting, can substantially reduce production cost.
What the present invention was realized in：A kind of sweet wine brewing method, including the steps：
(1), the pol of normal mature is not less than after the harvesting of 200g/L grapes, destemming is carried out and crushes, isolate grape juice,
Grape juice is pumped into hold-up tank, while calling in sulfur dioxide by 200mg/L amount, storage temperature is controlled at 5-10 DEG C；
(2) in hold-up tank 50% grape juice, is evaporated dehydration under vacuum by cryogenic vacuum evaporator,
The pol of grape juice is allowed to reach more than 400g/L；Grape juice after dehydration returns the grape in former hold-up tank with remaining 50% again
Juice is well mixed, and the grape juice pol after mixing is reached more than 300g/L；
(3), the grape juice that pol is reached into requirement is transferred in fermentation tank, juice temperature is gone back up to 15 DEG C by heat exchanger
More than, then add the special dry ferment of grape wine by 300g/L amount and fermented, fermentation temperature is controlled at 18-20 DEG C, fermentation
Period, a grape juice sugar content is determined daily, when sugar content is down to 100-120g/L, sulfur dioxide is added immediately, makes trip
50-60mg/L is reached from content of sulfur dioxide, centrifugal filtration then is carried out to zymotic fluid, turbidity is down to below 20NTU, then lead to
The membrane filtration for crossing 0.4 μm removes saccharomycete, terminates fermentation；
(4), need, by ageing more than December, to keep the content of total sulfur dioxide not small during ageing after fermentation ends
In 180mg/L, ageing just can carry out clarification filtration, aseptic filtration, bottling successively after expiring.
Further, the special dry ferment of grape wine first carries out activation process using preceding in the step (3).
Sweet wine brewing method of the present invention has the following advantages that：The present invention is not influenceed by geographical position, it is not necessary to prolonged
Harvesting, can substantially reduce production cost late.
Embodiment
With reference to specific embodiment, the present invention will be described in detail.
(1) embodiment is as follows：
A kind of sweet wine brewing method, including the steps：
(1), the pol of normal mature is not less than after the harvesting of 200g/L grapes, destemming is carried out and crushes, isolate grape juice,
Grape juice is pumped into hold-up tank, while calling in sulfur dioxide by 200mg/L amount, storage temperature is controlled at 5-10 DEG C；
(2) in hold-up tank 50% grape juice, is evaporated dehydration under vacuum by cryogenic vacuum evaporator,
The pol of grape juice is allowed to reach more than 400g/L；Grape juice after dehydration returns the grape in former hold-up tank with remaining 50% again
Juice is well mixed, and the grape juice pol after mixing is reached more than 300g/L；
(3), the grape juice that pol is reached into requirement is transferred in fermentation tank, and juice temperature is returned by heat exchanger
More than 15 DEG C are raised to, then adding the special dry ferment of grape wine by 300g/L amount is fermented, fermentation temperature control
System determines a grape juice sugar content, when sugar content is down to 100-120g/L, added immediately daily during 18-20 DEG C, fermentation
Plus sulfur dioxide, free sulur dioxide content is reached 50-60mg/L, centrifugal filtration then is carried out to zymotic fluid, turbidity is dropped
Saccharomycete is removed to below 20NTU, then by 0.4 μm of membrane filtration, fermentation is terminated；
(4), need, by ageing more than December, to keep the content of total sulfur dioxide not small during ageing after fermentation ends
In 180mg/L, ageing just can carry out clarification filtration, aseptic filtration, bottling successively after expiring.
The special dry ferment of grape wine first carries out activation process using preceding in the step (3).
(2) embodiment is as follows：
Embodiment 1：A kind of sweet wine brewing method, including the steps：
(1), the pol of normal mature is not less than after the harvesting of 200g/L grapes, destemming is carried out and crushes, isolate grape juice,
Grape juice is pumped into hold-up tank, while calling in sulfur dioxide by 200mg/L amount, storage temperature is controlled at 8 DEG C.
(2) in hold-up tank 50% grape juice, is evaporated dehydration under vacuum by cryogenic vacuum evaporator,
The pol of grape juice is allowed to reach more than 400g/L；Grape juice after dehydration returns the grape in former hold-up tank with remaining 50% again
Juice is well mixed, and the grape juice pol after mixing is reached more than 300g/L.
(3), the grape juice that pol is reached into requirement is transferred in fermentation tank, juice temperature is gone back up to 15 DEG C by heat exchanger
More than, the special dry ferment of grape wine (first carrying out activation process using preceding) then is added by 300g/L amount, is fermented, is fermented
Temperature control is at 19 DEG C, during fermentation, and a fruit juice sugar content is determined daily, when sugar content is down to 110g/L, is added immediately
Sulfur dioxide, makes free sulur dioxide content reach 55mg/L, then carries out centrifugal filtration to zymotic fluid, is down to turbidity
Below 20NTU, then saccharomycete is removed by 0.4 μm of membrane filtration, terminate fermentation.
(4), need, by ageing more than December, to keep the content of total sulfur dioxide not small during ageing after fermentation ends
In 180mg/L, ageing just can carry out clarification filtration, aseptic filtration, bottling successively after expiring.
Embodiment 2：A kind of sweet wine brewing method, including the steps：
(1), the pol of normal mature is not less than after the harvesting of 200g/L grapes, destemming is carried out and crushes, isolate grape juice,
Grape juice is pumped into hold-up tank, while calling in sulfur dioxide by 200mg/L amount, storage temperature is controlled at 5 DEG C.
(2) in hold-up tank 50% grape juice, is evaporated dehydration under vacuum by cryogenic vacuum evaporator,
The pol of grape juice is allowed to reach more than 400g/L；Grape juice after dehydration returns the grape in former hold-up tank with remaining 50% again
Juice is well mixed, and the grape juice pol after mixing is reached more than 300g/L.
(3), the grape juice that pol is reached into requirement is transferred in fermentation tank, juice temperature is gone back up to 15 DEG C by heat exchanger
More than, the special dry ferment of grape wine (first carrying out activation process using preceding) then is added by 300g/L amount, is fermented, is fermented
Temperature control is at 18 DEG C, during fermentation, and a fruit juice sugar content is determined daily, when sugar content is down to 100g/L, is added immediately
Sulfur dioxide, makes free sulur dioxide content reach 50mg/L, then carries out centrifugal filtration to zymotic fluid, is down to turbidity
Below 20NTU, then saccharomycete is removed by 0.4 μm of membrane filtration, terminate fermentation.
(4), need, by ageing more than December, to keep the content of total sulfur dioxide not small during ageing after fermentation ends
In 180mg/L, ageing just can carry out clarification filtration, aseptic filtration, bottling successively after expiring.
Embodiment 3：A kind of sweet wine brewing method, including the steps：
(1), the pol of normal mature is not less than after the harvesting of 200g/L grapes, destemming is carried out and crushes, isolate grape juice,
Grape juice is pumped into hold-up tank, while calling in sulfur dioxide by 200mg/L amount, storage temperature is controlled at 10 DEG C.
(2) in hold-up tank 50% grape juice, is evaporated dehydration under vacuum by cryogenic vacuum evaporator,
The pol of grape juice is allowed to reach more than 400g/L；Grape juice after dehydration returns the grape in former hold-up tank with remaining 50% again
Juice is well mixed, and the grape juice pol after mixing is reached more than 300g/L.
(3), the grape juice that pol is reached into requirement is transferred in fermentation tank, juice temperature is gone back up to 15 DEG C by heat exchanger
More than, the special dry ferment of grape wine (first carrying out activation process using preceding) then is added by 300g/L amount, is fermented, is fermented
Temperature control is at 20 DEG C, during fermentation, and a fruit juice sugar content is determined daily, when sugar content is down to 120g/L, is added immediately
Sulfur dioxide, makes free sulur dioxide content reach 60mg/L, then carries out centrifugal filtration to zymotic fluid, is down to turbidity
Below 20NTU, then saccharomycete is removed by 0.4 μm of membrane filtration, terminate fermentation.
(4), need, by ageing more than December, to keep the content of total sulfur dioxide not small during ageing after fermentation ends
In 180mg/L, ageing just can carry out clarification filtration, aseptic filtration, bottling successively after expiring.
Simply technical scheme is explained in detail for above-mentioned embodiment, the present invention not only only office
It is limited to above-described embodiment, every any improvement or replacement according to the principle of the invention all should be within protection scope of the present invention.
Claims (2)
1. a kind of sweet wine brewing method, it is characterised in that：Including the steps：
(1), the pol of normal mature is not less than after the harvesting of 200g/L grapes, destemming is carried out and crushes, grape juice is isolated, by Portugal
Grape juice is pumped into hold-up tank, while calling in sulfur dioxide by 200mg/L amount, storage temperature is controlled at 5-10 DEG C；
(2) in hold-up tank 50% grape juice, is evaporated dehydration by cryogenic vacuum evaporator under vacuum, Portugal is allowed
The pol of grape juice reaches more than 400g/L；The grape juice that grape juice after dehydration returns in former hold-up tank with remaining 50% again is mixed
Close uniform, the grape juice pol after mixing is reached more than 300g/L；
(3), the grape juice that pol is reached into requirement is transferred in fermentation tank, by heat exchanger make juice temperature go back up to 15 DEG C with
On, then add the special dry ferment of grape wine by 300g/L amount and fermented, fermentation temperature is controlled at 18-20 DEG C, is fermented the phase
Between, a grape juice sugar content is determined daily, and when sugar content is down to 100-120g/L, sulfur dioxide is added immediately, makes to dissociate
Content of sulfur dioxide reaches 50-60mg/L, then carries out centrifugal filtration to zymotic fluid, turbidity is down to below 20NTU, then pass through
0.4 μm of membrane filtration removes saccharomycete, terminates fermentation；
(4), need, by ageing more than December, to keep the content of total sulfur dioxide to be not less than during ageing after fermentation ends
180mg/L, ageing just can carry out clarification filtration, aseptic filtration, bottling successively after expiring.
2. sweet wine brewing method according to claim 1, it is characterised in that：Grape wine is special in the step (3)
With dry ferment activation process is first carried out using preceding.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710390106.0A CN106995761A (en) | 2017-05-27 | 2017-05-27 | A kind of sweet wine brewing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710390106.0A CN106995761A (en) | 2017-05-27 | 2017-05-27 | A kind of sweet wine brewing method |
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| CN106995761A true CN106995761A (en) | 2017-08-01 |
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| CN201710390106.0A Pending CN106995761A (en) | 2017-05-27 | 2017-05-27 | A kind of sweet wine brewing method |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4976974A (en) * | 1988-06-02 | 1990-12-11 | Chateau Yaldara Pty. Ltd. | Grape juice concentrate and drink |
| CN1687354A (en) * | 2005-05-24 | 2005-10-26 | 艾沙·尕依提 | Method for preparing grape wine (Musailesi) |
| CN1858175A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Sweet white grape wine brewed with guirenxiang grape and its brewing process |
| KR100748100B1 (en) * | 2006-03-24 | 2007-08-09 | 오진배 | Sugarless wine brewing method and wine thereby |
| CN102533484A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN103266033A (en) * | 2013-06-14 | 2013-08-28 | 王计平 | Thermal condensation grape wine and production method thereof |
| CN106675903A (en) * | 2015-11-11 | 2017-05-17 | 三威食品（天津）有限公司 | Method for improving quality of wine |
-
2017
- 2017-05-27 CN CN201710390106.0A patent/CN106995761A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4976974A (en) * | 1988-06-02 | 1990-12-11 | Chateau Yaldara Pty. Ltd. | Grape juice concentrate and drink |
| CN1687354A (en) * | 2005-05-24 | 2005-10-26 | 艾沙·尕依提 | Method for preparing grape wine (Musailesi) |
| KR100748100B1 (en) * | 2006-03-24 | 2007-08-09 | 오진배 | Sugarless wine brewing method and wine thereby |
| CN1858175A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Sweet white grape wine brewed with guirenxiang grape and its brewing process |
| CN102533484A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN103266033A (en) * | 2013-06-14 | 2013-08-28 | 王计平 | Thermal condensation grape wine and production method thereof |
| CN106675903A (en) * | 2015-11-11 | 2017-05-17 | 三威食品（天津）有限公司 | Method for improving quality of wine |
Non-Patent Citations (1)
| Title |
|---|
| 吴佳莉: "葡萄酒酿造中有机酸的含量", 《大连轻工业学院学报》 * |
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Application publication date: 20170801 |