CN107012037A - Brewing process of dry red wine containing grape and medlar - Google Patents
Brewing process of dry red wine containing grape and medlar 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
-
- 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
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The brewing process of the dry red wine comprises the following steps: selecting fresh medlar and fresh grape, selecting and cleaning; removing stalks of fresh grapes, crushing to form grape mash, pulping fresh medlar, crushing into particles to form medlar mash, and pumping the grape mash and medlar mash into a fermentation tank respectively for soaking and fermentation; separating and squeezing after fermentation, culturing oak barrel before entering the barrel, respectively placing the split and squeezed wine bases in the oak barrel, mixing and blending the wine and the Chinese wolfberry wine in the oak barrel, and blending the dry red wine with the Chinese wolfberry; compounding and glue adding to remove wine glue; filtering the degummed dry red grape vines by using diatomite to remove suspended particles; cold-treating the filtered dry red wine liquid of the grape Chinese wolfberry in a freezing tank at the temperature of between 5 ℃ below zero and 6 ℃ below zero for 10 to 15 days; after cold treatment, filtering by using a paperboard; and (6) filling. The dry red wine prepared by the method has strong fruit fragrance, elegant mellow fragrance and coordinated oak fragrance, and is harmonious, soft and soft in wine body, unique in style and rich in nutrition.
Description
Technical field：
The present invention relates to the technology and brewing technology of dry red wine, more particularly to a kind of brewage process of Portugal's Qi extra dry red wine.
Technical background：
The general constituent of grape wine has water, alcohol, sugar, organic acid etc., one of important component --- and it is single
Rather, tannin is also known as OPC, there is very high medical value, can make astringent, and anti-inflammation hemostasia, removing toxic substances is anti-oxidant (anti-ageing
Always)；Resveratrol is another important component of grape wine, is a kind of natural active matter, and it is considered as plant severe
Under environment or when running into pathogen invasion, a kind of antitoxin of plant itself secretion.Resveratrol equally has very high medicinal
Value:Anti-aging；Prevent low-density lipoprotein oxidation, with potential prevention and cure of cardiovascular disease (atherosclerosis and
Coronary heart disease, ischemic heart disease, hyperlipemia etc.) effect；Influence lipid and arachidonic acid metabolic；Antithrombotic, anti-blood are small
Plate is assembled；Anti-inflammatory, anti-allergic effects.In addition a variety of amino acid needed by human, and vitamin and mineral are also contained
Deng.
Chinese wolfberry fruit wine is the pick-me-up using matrimony vine as fermenting raw materials, and its alcoholic strength is low, remains matrimony vine original
Polysaccharide, amino acid and mineral matter etc., with regulation human metabolism, stimulate circulation, control volume inner cholesterol level,
Anti-ageing medical care effect of waiting for a long time.Chinese wolfberry fruit wine meet that the consumption of current drinks advocated with alcoholic strength low substitution high alcohol content,
Fruit wine replaces the trend of grain wine.
The people of Li Yan etc. four, " the brewage process research of health wolfberry wine ".《Liaocheng University's journal》, 2011, the
Three phases, it is main that the brewage process research of the wolfberry wine disclosed in the 104-105 pages, which also relates to utilize using matrimony vine, grape,
Raw material, and replace part sucrose to adjust the sugar content in mixed juice with honey, inoculation wine yeast fermenting and producing goes out to have
The wolfberry wine of healthcare function.This method will mashing and grape juice mixed fermentation after dried fruit of lycium barbarum hot-water soak, by adding
Plus the method for honey solves the problem of pol is not enough.Wine body note gas is complicated after fermentation, and the fragrance of honey can cover grape, matrimony vine
Spontaneous fruity, it is thin that dry wolfberry rehydration easily causes wine body, and water boils the taste defect such as substantially.
The content of the invention：
In view of this, it is necessary to which a kind of brewage process of Portugal's Qi extra dry red wine is provided.
A kind of brewage process of Portugal's Qi extra dry red wine, including following technique：From fresh fructus lycii and fresh grape, and choose, clean；So
Destemming being carried out to fresh grape afterwards to crush, forming grape mash, fresh fructus lycii mashing is broken into graininess, matrimony vine wine with dregs is formed, by grape
Wine with dregs and matrimony vine are pumped into dipping fermentation in fermentation tank respectively；Matrimony vine after fermentation and grape are subjected to separation squeezing, oak barrel respectively
Cleaning, sterilization, the grape wine and Lycium chinense wine that expression separation is gone out are contained in oak barrel respectively；By the grape wine in oak barrel and
Lycium chinense wine carries out mixing and blent, and blends out Portugal's Qi extra dry red wine；Compound lower glue removes wine glue；To Portugal's Qi extra dry red wine diatomite after lower glue
Filtered, remove suspended particulate；By Portugal's Qi extra dry red wine wine liquid after filtering in -5 DEG C to -6 DEG C refrigerated cylinders cold treatment 10-15d；
After cold treatment, cardboard filter is used；It is filling.
It is preferred that, in the brewage process of Portugal's Qi extra dry red wine, fresh fructus lycii selects the fruit of peaceful Xia Zhongning fresh fructus lycii summer in 7-8 months,
In early morning or night harvesting of the fresh fructus lycii fruit temperature at 10-15 DEG C, fresh grape selects the Cabernet Sauvignon at the Ningxia Helan Mountain foot of a hill or mountain, tree
Age is more than 7 years；Then the fresh fructus lycii and fresh grape of selection are chosen and cleaned, grape and the equal grain-by-grain seed selection of matrimony vine are rejected miscellaneous
Matter, using the agriculture on pure water cleaning showers matrimony vine is residual and dust, and is drained.
It is preferred that, fresh fructus lycii is broken into a diameter of 1.5mm-2.5mm particle using beater, from the collection of pulp pump
30-50g/ tons of pectases, 40-60ppm sulfur dioxide are added in groove and the matrimony vine with smashing is mixed to form matrimony vine wine with dregs, using pump
Matrimony vine wine with dregs is pumped into the matrimony vine wine with dregs that tank holds 70% -80%, and adds 100-200PPM active dry yeasts into fermentation tank is used to touch
Alcoholic fermentation is sent out, control fermentation liquid temperature is maintained at 18-20 DEG C of indirect fermentation 7-10d after fermentation starts；Fermentation starts, daily
Three open loops are carried out, the circulation tank switching time is 1.0 hours, while recording the temperature before and after tank switching, required if temperature exceedes
Temperature, then with refrigerant cooling or watering cooling, be tracked detection, and do detailed note to the physical and chemical index of fermentation liquid daily
Record, when reduced sugar drops to below 4g/L, alcoholic fermentation terminates, and surveys total reducing sugar, total acid, alcoholic strength.
It is preferred that, fresh grape destemming is broken to be formed after grape mash, the grape mash that tank holds 70% -80% is pumped into, by grape mash
Impregnated 3-5 days under conditions of 10 DEG C -15 DEG C of temperature, sterile nitrogen sealing preserve is full of to fermentation tank during dipping, it is to avoid sky
Gas is aoxidized, and adds active dry yeast triggering alcoholic fermentation, addition is 100-200PPM, in the yeast and tank after being activated during addition
The grape mash temperature difference is no more than 10 DEG C, and grape mash is fermented at a temperature of 26-30 DEG C, plays circulation 4 times, every time 30 points during fermentation daily
Clock, it is ensured that to elute it is uniform, it is to avoid concentrate on a position, in order to avoid wine body mouthfeel bitter taste lay particular stress on, according to judge result from
The bottom valve of fermentation tank excludes grape pip, carries out open cycle, and circulation will be determined according to mouthfeel with desired wine style.
It is preferred that, separation squeezing, first respectively from fermentation bottom valve separation matrimony vine gravity flow wine and grape gravity flow after the completion of fermentation
Wine, after respectively by Chinese wolfberry skin slag and grape skin insert Atmosphere Presser pressure squeeze wine, carry out it is basic, normal, high three sections squeezing, first
Section pressure 150-300mb constant pressure 20-30mim, second stage 300-500mb constant pressure 10-20min, phase III 500-650mb are permanent
Press 10-15min, matrimony vine gravity flow wine, grape gravity flow wine and matrimony vine squeezing wine, grape squeezing wine list solely deposit, matrimony vine gravity flow wine and
Matrimony vine squeezing wine wine is fermentation Chinese wolfberry fruit former wine, and grape gravity flow wine and grape squeezing wine are grape fermentation former wine.
It is preferred that, the wine after separation squeezing enters before bucket, is carried out after carrying out high-pressure wash to oak barrel with 0.5-2g sulphur piece
Oak barrel is checked before fumigation, note wine, wine body, fermentation Chinese wolfberry fruit wine note can be injected when oak barrel is without ponding, sulphur cigarette stink
Enter slight baking close grain oak barrel, the injection moderate baking of grape fermentation former wine, middle close grain oak barrel, oak barrel injection wine body
The index of a volatile acid and free sulur dioxide is monthly detected afterwards, and full item physical and chemical index is detected per the first quarter：Pol, alcohol
Degree, acidity, PH, total SO2With free SO2, according to Testing index to SO2It is adjusted, makes free SO230-35PPM is reached, specifically
Going out barrel opportunity regards physical and chemical index and sensory evaluation result according to wine body maturation situation and determines, enter barrellled wine body temperature be 15-18 DEG C,
Humidity is 70-75% storage cellar ageing.
It is preferred that, grape fermentation former wine and fermentation Chinese wolfberry fruit former wine according to 5 when blending:5、6:4 or 7:3 ratio is mixed
Close, then using bentonite and gelatin-compounded lower glue, gelatin consumption is 0.08g/L, and bentonite consumption is 1.2g/L, is poured into successively, side
Bevelling is stirred evenly, and in the case where temperature is 18 DEG C of -22 DEG C of environment, 15-20d is placed in clarification, and tank switching removes wine glue, the Portugal's Qi wine for wine glue of going out
As Portugal's Qi extra dry red wine.
It is preferred that, Portugal's Qi extra dry red wine after lower glue is filtered with diatomite, after the wine liquid cold treatment after filtering, used
Cardboard filter, 0.45 μm of cardboard filter is selected by refrigerating liquor body under the conditions of equality of temperature, then filling.
It is preferred that, it is filling before, by wine body with 0.22 μm of micro-pore-film filtration, be filtered to remove the microorganisms such as yeast, bacterium, it is filling
Regional space cleanliness factor reaches 100,000 grades, can effectively protect fruity lost using cold-aseptic filling and pigment destruction.
The Portugal's Qi extra dry red wine prepared using the present invention has the oak of strong fruit aroma, graceful mellowness and coordination
Perfume (or spice), wine body harmony is soft, and unique style is nutritious.
High-quality Portugal's Qi extra dry red wine is developed, the matrimony vine of this area and the deep processing of grape agricultural byproducts can be promoted, be reasonable
New approach is opened using abundant matrimony vine and grape resource, the economic benefit of numerous orchard workers is improved, Portugal's Qi extra dry red wine, which meets, works as
The trend for replacing high alcohol content, fruit wine to replace grain wine with alcoholic strength low that modern drinks consumption is advocated, development Portugal's Qi extra dry red wine tool
There are wide market prospects, according to economy and the principle of applicability, the technique that this programme proposes a kind of science and is easy to operation.
Using Ningxia cabernet sauvignon grape, the peaceful fresh fructus lycii with, as raw material, is inoculated with preferred yeast list to Portugal's Qi extra dry red wine that the present invention is developed
Solely fermentation, slow fermentation produces wine degree and local flavor, extraction grape and Walfberry fruit particle nutrition and taste, is connect in stainless cylinder of steel and wooden barrel
Wine mud ageing is touched, the soft degree and mellow and full mouthfeel of increase fruity and wine body are good with bright and lustrous, pure in mouth feel, stability
The characteristics of.
Embodiment：
Implementing process is brewageed the invention provides three kinds of Portugal's Qi extra dry red wine.
Embodiment one, from the fruit of peaceful Xia Zhongning fresh fructus lycii summer in 7-8 months, the early morning when fruit temperature is at 10-15 DEG C
Or night harvesting, vinifera is from the Cabernet Sauvignon at the Ningxia Helan Mountain foot of a hill or mountain, and the age of tree is more than 7 years；
Grape and the equal grain-by-grain seed selection of matrimony vine reject Sheng Celadon fruit and the magazines such as fruit and carpopodium, fruit leaf that go rotten, and matrimony vine uses pure water
Spray washes away residual agriculture and dust, drained；
Grape carries out destemming after harvesting and crushed in the shortest time, the harvesting same day, the break process same day controls destemming rate
100%, every grape is crushed as far as possible, degree of crushing is not less than the 50% of whole grain grape surface area, it should be noted that prevent brokenly
Broken fruit seed and carpopodium；
Matrimony vine is broken into 2mm or so little particle using beater, 30-50g/ tons are added in the collecting tank of pulp pump
The sulfur dioxide of pectase, 40-60ppm；
Grape mash is impregnated 3-5 days under conditions of 10 DEG C -15 DEG C of temperature during grape alcoholic fermentation, addition active dry yeast
Alcoholic fermentation is triggered, addition is 100-200PPM, the grape mash temperature difference is no more than 10 DEG C in the yeast and tank after being activated during addition,
Grape mash is fermented at a temperature of 26-30 DEG C.
Active dry yeast triggering alcoholic fermentation is added during Lycium chinense wine cold fermentation, addition is 100-200PPM, and fermentation is opened
The indirect fermentation 12-15d for controlling fermentation liquid temperature to be maintained at 14-16 DEG C after beginning, fermentation starts, and three openings are carried out daily and are followed
Ring, the circulation tank switching time is 1.0 hours, while recording the temperature before and after tank switching；
Separation squeezing：After the completion of fermentation first from fermentation bottom valve be isolated from flow wine, after Chinese wolfberry skin slag or grape skin are put
Enter Atmosphere Presser pressure and squeeze wine, carry out basic, normal, high three sections and squeeze, first paragraph pressure 150-300mb constant pressure 20-30mim, the
Two-stage 300-500mb constant pressure 10-20min, phase III 500-650mb constant pressure 10-15min, gravity flow wine and squeezing wine list are only
Storage；
Grape wine and Lycium chinense wine such as oak barrel during aging after terminating to alcoholic fermentation, fermentation Chinese wolfberry fruit wine injection is slight, and baking is thin
Texture oak barrel, grape fermentation former wine injection moderate baking, middle close grain oak barrel specifically goes out barrel opportunity according to wine body maturation feelings
Condition regards physical and chemical index and sensory evaluation result is determined, enters barrellled wine body in 15-18 DEG C, 70-75% humidity storage cellar ageing；
Blend：Not grape and fermentation Chinese wolfberry fruit former wine, the heterogeneity grasped according to physico-chemical analysis and sensory evaluation and
Impression, by the grape wine and Lycium chinense wine of ageing press 5 in oak barrel:5 ratio, which is converted, to be added together, and is carried out taste flavour, is made
Its coordinated balance, and stressing main fragrance, form unique style characteristic, it is desirable to which technical staff first does experiment, and determines scheme；
Clear stableization processing：Using bentonite and gelatin-compounded lower glue, pour into successively, side bevelling is stirred evenly, clear at 18-22 DEG C
Clear to place 15-20d, tank switching removes wine pin；
Coarse filtration, is filtered using diatomite, main to remove the suspension bulky grains such as oak slag；
Cold steady processing：Wine liquid after the filtering cold treatment 10-15d in-5-- 6 DEG C of refrigerated cylinders；
Refined filtration：After cold treatment, using cardboard filter, refrigerating liquor body is selected into 0.45 μm of cardboard filter under the conditions of equality of temperature,
In main filtration refrigerating process, the labile element that solubility with temperature is reduced and separated out；
Wine body is filtered to remove the microorganisms such as yeast, bacterium, filling regional space with 0.22 μm of micro-pore-film filtration before filling
Cleanliness factor reaches 100,000 grades, can effectively protect fruity lost using cold-aseptic filling and pigment destruction.
Embodiment two, from the fruit of peaceful Xia Zhongning fresh fructus lycii summer in 7-8 months, the early morning when fruit temperature is at 10-15 DEG C
Or night harvesting, vinifera is from the Cabernet Sauvignon at the Ningxia Helan Mountain foot of a hill or mountain, and the age of tree is more than 7 years；
Grape and the equal grain-by-grain seed selection of matrimony vine reject Sheng Celadon fruit and the magazines such as fruit and carpopodium, fruit leaf that go rotten, and matrimony vine uses pure water
Spray washes away residual agriculture and dust, drained；
Grape carries out destemming after harvesting and crushed in the shortest time, the harvesting same day, the break process same day controls destemming rate
100%, every grape is crushed as far as possible, degree of crushing is not less than the 50% of whole grain grape surface area, it should be noted that prevent brokenly
Broken fruit seed and carpopodium；
Matrimony vine is broken into 2mm or so little particle using beater, 30-50g/ tons are added in the collecting tank of pulp pump
The sulfur dioxide of pectase, 40-60ppm；
Grape mash is impregnated 3-5 days under conditions of 10 DEG C -15 DEG C of temperature during grape alcoholic fermentation, addition active dry yeast
Alcoholic fermentation is triggered, addition is 100-200PPM, the grape mash temperature difference is no more than 10 DEG C in the yeast and tank after being activated during addition,
Grape mash is fermented at a temperature of 26-30 DEG C.
Active dry yeast triggering alcoholic fermentation is added during Lycium chinense wine cold fermentation, addition is 100-200PPM.Fermentation is opened
The indirect fermentation 7-10d for controlling fermentation liquid temperature to be maintained at 18-20 DEG C after beginning.Fermentation starts, and three open loops are carried out daily,
It is 1.0 hours to circulate the tank switching time, while recording the temperature before and after tank switching.
Separation squeezing：After the completion of fermentation first from fermentation bottom valve be isolated from flow wine, after Chinese wolfberry skin slag or grape skin are put
Enter Atmosphere Presser pressure and squeeze wine, carry out basic, normal, high three sections and squeeze, first paragraph pressure 150-300mb constant pressure 20-30mim, the
Two-stage 300-500mb constant pressure 10-20min, phase III 500-650mb constant pressure 10-15min.Gravity flow wine and squeezing wine list are only
Storage.
Grape wine and Lycium chinense wine such as oak barrel during aging after terminating to alcoholic fermentation.Fermentation Chinese wolfberry fruit wine injection is slight, and baking is thin
Texture oak barrel, the injection moderate baking of grape fermentation former wine, middle close grain oak barrel.Specifically go out barrel opportunity according to wine body maturation feelings
Condition regards physical and chemical index and sensory evaluation result is determined.Enter barrellled wine body in 15-18 DEG C, 70-75% humidity storage cellar ageing.
Blend：Not grape and fermentation Chinese wolfberry fruit former wine, the heterogeneity grasped according to physico-chemical analysis and sensory evaluation and
Impression, by the grape wine and Lycium chinense wine of ageing press 6 in oak barrel:4 ratio, which is converted, to be added together, and is carried out taste flavour, is made
Its coordinated balance, and stressing main fragrance, form unique style characteristic.It is required that technical staff first does experiment, scheme is determined.
Clear stableization processing：Using bentonite and gelatin-compounded lower glue, pour into successively, side bevelling is stirred evenly, clear at 18-22 DEG C
Clear to place 15-20d, tank switching removes wine pin.
Coarse filtration, is filtered using diatomite, main to remove the suspension bulky grains such as oak slag
Cold steady processing：Wine liquid after the filtering cold treatment 10-15d in-5-- 6 DEG C of refrigerated cylinders.
Refined filtration：After cold treatment, using cardboard filter, refrigerating liquor body is selected into 0.45 μm of cardboard filter under the conditions of equality of temperature,
In main filtration refrigerating process, the labile element that solubility with temperature is reduced and separated out.
Wine body is filtered to remove the microorganisms such as yeast, bacterium, filling regional space with 0.22 μm of micro-pore-film filtration before filling
Cleanliness factor reaches 100,000 grades, can effectively protect fruity lost using cold-aseptic filling and pigment destruction.
Embodiment three, from the fruit of peaceful Xia Zhongning fresh fructus lycii summer in 7-8 months, the early morning when fruit temperature is at 10-15 DEG C
Or night harvesting, vinifera is from the Cabernet Sauvignon at the Ningxia Helan Mountain foot of a hill or mountain, and the age of tree is more than 7 years.
Grape and the equal grain-by-grain seed selection of matrimony vine reject Sheng Celadon fruit and the magazines such as fruit and carpopodium, fruit leaf that go rotten, and matrimony vine uses pure water
Spray washes away residual agriculture and dust, drained.
Grape carries out destemming after harvesting and crushed in the shortest time, the harvesting same day, the break process same day.Control destemming rate
100%, every grape is crushed as far as possible, degree of crushing is not less than the 50% of whole grain grape surface area, it should be noted that prevent brokenly
Broken fruit seed and carpopodium.
Matrimony vine is broken into 2mm or so little particle using beater, 30-50g/ tons are added in the collecting tank of pulp pump
The sulfur dioxide of pectase, 40-60ppm；
Grape mash is impregnated 3-5 days under conditions of 10 DEG C -15 DEG C of temperature during grape alcoholic fermentation.Add active dry yeast
Alcoholic fermentation is triggered, addition is 100-200PPM.The grape mash temperature difference is no more than 10 DEG C in yeast and tank after being activated during addition.
Grape mash is fermented at a temperature of 26-30 DEG C.
Active dry yeast triggering alcoholic fermentation is added during Lycium chinense wine cold fermentation, addition is 100-200PPM.Fermentation is opened
The indirect fermentation 7-10d for controlling fermentation liquid temperature to be maintained at 18-20 DEG C after beginning.Fermentation starts, and three open loops are carried out daily,
It is 1.0 hours to circulate the tank switching time, while recording the temperature before and after tank switching.
Separation squeezing：After the completion of fermentation first from fermentation bottom valve be isolated from flow wine, after Chinese wolfberry skin slag or grape skin are put
Enter Atmosphere Presser pressure and squeeze wine, carry out basic, normal, high three sections and squeeze, first paragraph pressure 150-300mb constant pressure 20-30mim, the
Two-stage 300-500mb constant pressure 10-20min, phase III 500-650mb constant pressure 10-15min.Gravity flow wine and squeezing wine list are only
Storage.
Grape wine and Lycium chinense wine such as oak barrel during aging after terminating to alcoholic fermentation.Fermentation Chinese wolfberry fruit wine injection is slight, and baking is thin
Texture oak barrel, the injection moderate baking of grape fermentation former wine, middle close grain oak barrel.Specifically go out barrel opportunity according to wine body maturation feelings
Condition regards physical and chemical index and sensory evaluation result is determined.Enter barrellled wine body in 15-18 DEG C, 70-75% humidity storage cellar ageing.
Blend：Not grape and fermentation Chinese wolfberry fruit former wine, the heterogeneity grasped according to physico-chemical analysis and sensory evaluation and
Impression, by the grape wine and Lycium chinense wine of ageing press 7 in oak barrel:3 ratio, which is converted, to be added together, and is carried out taste flavour, is made
Its coordinated balance, and stressing main fragrance, form unique style characteristic.It is required that technical staff first does experiment, scheme is determined.
Clear stableization processing：Using bentonite and gelatin-compounded lower glue, pour into successively, side bevelling is stirred evenly, clear at 18-22 DEG C
Clear to place 15-20d, tank switching removes wine pin.
Coarse filtration, is filtered using diatomite, main to remove the suspension bulky grains such as oak slag；
Cold steady processing：Wine liquid after the filtering cold treatment 10-15d in-5-- 6 DEG C of refrigerated cylinders.
Refined filtration：After cold treatment, using cardboard filter, refrigerating liquor body is selected into 0.45 μm of cardboard filter under the conditions of equality of temperature,
In main filtration refrigerating process, the labile element that solubility with temperature is reduced and separated out.
Wine body is filtered to remove the microorganisms such as yeast, bacterium, filling regional space with 0.22 μm of micro-pore-film filtration before filling
Cleanliness factor reaches 100,000 grades, can effectively protect fruity lost using cold-aseptic filling and pigment destruction.
The present invention use the methods described of embodiment 2 production after Portugal's Qi extra dry red wine testing result for：
1st, organoleptic examination
Color and luster：Shallow ruby red, clear is glossy, no floating object.
Fragrance：Elegant fragrance, indistinct matrimony vine fragrance is interspersed, and a silk taffy fruity hovers, mellowness and oak fragrance
Coordinate strong.
Flavour：Thick in wine body, anterior soft middle width, the flavour of middle part fructus lycii slightly has actively, has been connected the middle length for receiving knot,
Fresh alcohol, meaningful, pleasant impression is long.
2nd, physical and chemical inspection
Alcoholic strength % (v/v)：12.3
Total reducing sugar (with glucose meter) g/L：3.0
Titrable acid (in terms of tartaric acid) g/L：4.6
Volatile acid (with Acetometer) g/L：0.52
Sugar-free extract g/L：23.2
Total sulfur dioxide mg/L：76.5
Free sulur dioxide mg/L：33
Colourity (EBC)：81.8.
The Portugal's Qi extra dry red wine produced using three of the above embodiment increases the soft degree and mellow and full mouthfeel of fruity and wine body,
With bright and lustrous, pure in mouth feel, stability is good the characteristics of.
Claims (9)
1. a kind of brewage process of Portugal's Qi extra dry red wine, it is characterised in that：The brewage process of Portugal's Qi extra dry red wine includes following technique：From fresh
Matrimony vine and fresh grape, and choose, clean；Then carry out destemming to fresh grape to crush, form grape mash, fresh fructus lycii is beaten broken
Into graininess, matrimony vine wine with dregs is formed, grape mash and matrimony vine wine with dregs are pumped into respectively to impregnate in fermentation tank and fermented；By the matrimony vine after fermentation and
Grape carries out separation squeezing respectively, and oak barrel cleaning, sterilization, the grape wine and Lycium chinense wine that expression separation is gone out are contained in rubber respectively
In wooden barrel；Grape wine in oak barrel and Lycium chinense wine are carried out into mixing to blend, Portugal's Qi extra dry red wine is blent out；Compound lower glue removes wine
Glue；Portugal's Qi extra dry red wine after lower glue is filtered with diatomite, suspended particulate is removed；By Portugal's Qi extra dry red wine wine liquid after filtering -5
DEG C to cold treatment 10-15d in -6 DEG C of refrigerated cylinders；After cold treatment, cardboard filter is used；It is filling.
2. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 1, it is characterised in that：It is fresh in the brewage process of Portugal's Qi extra dry red wine
Matrimony vine selects the fruit of peaceful Xia Zhongning fresh fructus lycii summer in 7-8 months, and early morning or night when fresh fructus lycii fruit temperature is at 10-15 DEG C adopt
Pluck, fresh grape selects the Cabernet Sauvignon at the Ningxia Helan Mountain foot of a hill or mountain, and the age of tree is more than 7 years；Then to the fresh fructus lycii and fresh grape of selection
Chosen and cleaned, impurity is rejected in grape and the equal grain-by-grain seed selection of matrimony vine, using the agriculture on pure water cleaning showers matrimony vine is residual and ash
Dirt, and drain.
3. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 1, it is characterised in that：Fresh fructus lycii is broken into using beater
A diameter of 1.5mm-2.5mm particle, adds 30-50g/ tons of pectases, 40-60ppm dioxies in the collecting tank of pulp pump
Change sulphur and the matrimony vine with smashing is mixed to form matrimony vine wine with dregs, matrimony vine wine with dregs is pumped into by the matrimony vine wine with dregs that tank holds 70% -80% using pump, and
100-200PPM active dry yeasts are added into fermentation tank to be used to trigger alcoholic fermentation, and fermentation controls fermentation liquid temperature after starting
It is maintained at 18-20 DEG C of indirect fermentation 7-10d；Fermentation starts, and three open loops are carried out daily, and the circulation tank switching time is 1.0 small
When, while the temperature before and after tank switching is recorded, if temperature, which exceedes, requires temperature, with refrigerant cooling or watering cooling, daily to hair
The physical and chemical index of ferment mash is tracked detection, and does detailed record, and when reduced sugar drops to below 4g/L, alcoholic fermentation is tied
Beam, surveys total reducing sugar, total acid, alcoholic strength.
4. the brewage process of Portugal's Qi extra dry red wine as described in claim 1 or 2 or 3, it is characterised in that：Fresh grape destemming is broken to be formed
After grape mash, the grape mash that tank holds 70% -80% is pumped into, grape mash is impregnated 3-5 days under conditions of 10 DEG C -15 DEG C of temperature,
Sterile nitrogen sealing preserve is full of to fermentation tank during dipping, active dry yeast triggering alcoholic fermentation is added, addition is 100-
The grape mash temperature difference is no more than 10 DEG C in 200PPM, the yeast and tank after being activated during addition, and grape mash is issued in 26-30 DEG C of temperature
Ferment, plays circulation 4 times, every time 30 minutes daily during fermentation, it is ensured that uniform to eluting, it is to avoid a position to be concentrated on, in order to keep away
Exempt from the weighting of wine body mouthfeel bitter taste, according to bottom valve exclusion grape pip of the result from fermentation tank is judged, carry out open cycle.
5. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 4, it is characterised in that：Separation squeezing, first divides after the completion of fermentation
Not from fermentation bottom valve separation matrimony vine gravity flow wine and grape gravity flow wine, after Chinese wolfberry skin slag and grape skin are inserted into air bag pressure respectively
Wine is squeezed in crusher pressure, carries out basic, normal, high three sections of squeezings, first paragraph pressure 150-300mb constant pressure 20-30mim, second stage
300-500mb constant pressure 10-20min, phase III 500-650mb constant pressure 10-15min, matrimony vine gravity flow wine, grape gravity flow wine and Chinese holly
Qi squeezing wine, grape squeezing wine list are solely deposited, and matrimony vine gravity flow wine and matrimony vine squeezing wine wine are fermentation Chinese wolfberry fruit former wine, grape gravity flow
It is grape fermentation former wine that wine and grape, which squeeze wine,.
6. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 5, it is characterised in that：Wine after separation squeezing enters before bucket, right
Oak barrel carries out carrying out fumigation after high-pressure wash with 0.5-2g sulphur piece, checks oak barrel before note wine, treats oak barrel without product
Wine body can be injected when water, sulphur cigarette stink, baking close grain oak barrel that fermentation Chinese wolfberry fruit wine injection is slight, the injection of grape fermentation former wine
Moderate is toasted, middle close grain oak barrel, and the finger of a volatile acid and free sulur dioxide is monthly detected after oak barrel injection wine body
Mark, full item physical and chemical index is detected per the first quarter：Pol, alcoholic strength, acidity, PH, total SO2With free SO2, according to Testing index pair
SO2It is adjusted, makes free SO230-35PPM is reached, specifically goes out barrel opportunity according to wine body maturation situation regarding physical and chemical index and sense organ
Result determination is judged, enters barrellled wine body in the storage cellar ageing that temperature is 15-18 DEG C, humidity is 70-75%.
7. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 1, it is characterised in that：Grape fermentation former wine and Chinese holly when blending
Qi fermented wine is according to 5:5、6:4 or 7:3 ratio mixing, then using bentonite and gelatin-compounded lower glue, gelatin consumption is
0.08g/L, bentonite consumption is 1.2g/L, is poured into successively, side bevelling is stirred evenly, and clarifies and places in the case where temperature is 18 DEG C of -22 DEG C of environment
15-20d, tank switching removes wine glue, and the Portugal's Qi wine for wine glue of going out is Portugal's Qi extra dry red wine.
8. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 7, it is characterised in that：Diatom is used to Portugal's Qi extra dry red wine after lower glue
Soil is filtered, after the wine liquid cold treatment after filtering, and using cardboard filter, refrigerating liquor body is selected into 0.45 under the conditions of equality of temperature
μm cardboard filter, it is then filling.
9. the brewage process of Qi extra dry red wine in Portugal's as claimed in claim 8, it is characterised in that：It is before filling, wine body is micro- with 0.22 μm
Pore membrane is filtered, and is filtered to remove the microorganisms such as yeast, bacterium, filling regional space cleanliness factor reaches 100,000 grades.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384661A (en) * | 2017-07-20 | 2017-11-24 | 王顺奋 | Lycium berry and grape extra dry red wine and its brewage process |
| CN108220031A (en) * | 2018-02-26 | 2018-06-29 | 酒泉市祁连天脉养生果酒有限公司 | High-quality ageing type lycium ruthenicum grape wine and preparation method thereof |
| CN108424820A (en) * | 2017-11-13 | 2018-08-21 | 烟台博昊信息科技有限公司 | A kind of Novel medlar preparation of wine |
| CN111802640A (en) * | 2020-08-20 | 2020-10-23 | 宁夏北方生物科技有限公司 | Preparation method of fermentation enzyme for lycium barbarum and grape group species |
| CN113845985A (en) * | 2021-10-25 | 2021-12-28 | 朗格斯酒庄（秦皇岛）有限公司 | Pretreatment method for brewing wine by adopting flash evaporation process and wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1782061A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry and grape wine |
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2017
- 2017-04-21 CN CN201710267411.0A patent/CN107012037A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1782061A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry and grape wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384661A (en) * | 2017-07-20 | 2017-11-24 | 王顺奋 | Lycium berry and grape extra dry red wine and its brewage process |
| CN108424820A (en) * | 2017-11-13 | 2018-08-21 | 烟台博昊信息科技有限公司 | A kind of Novel medlar preparation of wine |
| CN108220031A (en) * | 2018-02-26 | 2018-06-29 | 酒泉市祁连天脉养生果酒有限公司 | High-quality ageing type lycium ruthenicum grape wine and preparation method thereof |
| CN111802640A (en) * | 2020-08-20 | 2020-10-23 | 宁夏北方生物科技有限公司 | Preparation method of fermentation enzyme for lycium barbarum and grape group species |
| CN113845985A (en) * | 2021-10-25 | 2021-12-28 | 朗格斯酒庄（秦皇岛）有限公司 | Pretreatment method for brewing wine by adopting flash evaporation process and wine |
| CN113845985B (en) * | 2021-10-25 | 2024-03-15 | 朗格斯酒庄（秦皇岛）有限公司 | Pretreatment method for brewing wine by flash evaporation process and wine |
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Application publication date: 20170804 |