CN107201285A - Seafood dry white wine and preparation method thereof - Google Patents
Seafood dry white wine and preparation method thereof Download PDFInfo
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- CN107201285A CN107201285A CN201710470904.4A CN201710470904A CN107201285A CN 107201285 A CN107201285 A CN 107201285A CN 201710470904 A CN201710470904 A CN 201710470904A CN 107201285 A CN107201285 A CN 107201285A
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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
Abstract
The present invention relates to a kind of preparation method of seafood dry white wine, in turn include the following steps：It is 1 to harvest mass ratio:1:1 Riesling grape, Sauvignon Blanc grape and Semillon grape → destemming broken skin → low temperature soak skin → squeeze the juice → clarification → ferment → yeast precipitation → vinasse culture → sub-cooled after filtering → bottling storage → grape wine.The grape wine that the present invention is provided has powerful bactericidal action, can eliminate the bacterium in seafood, protects stomach, and cold for seafood plays a part of neutralization.It when the grape wine that the present invention is provided arranges in pairs or groups seafood, can physically and mentally put into, maintain its persistently remarkable fresh fruit local flavor, produce the mellowness do not gone for a long time.Therefore, itself and light seafood perfect pair relatively, it is to avoid eaten seafood in society have the beer dietetic contraindication FAQs, improve to eat seafood and easily trigger gout；So as to play healthy diet, the effect that health is drunk.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of seafood dry white wine and preparation method thereof.
Background technology
At present, as people's rhythm of life is accelerated, people's live and work pressure is also growing day by day, works overtime, stays up late
As homely food, irregular life is even more that the body given people causes irreversible infringement, and increasing people is in
" inferior health " state, and urban air-quality decline, the serious excess load of workload of Human Lung cause the phases such as respiratory tract infection
Related disorders, on the other hand, people more focus on health care and beauty, are especially desirable to carry out body conditioning by food therapy, improve
Quality of life.
Numerous known, grape has the effect such as antibacterial sterilization, cancer-resisting, inducing diuresis to remove edema.In recent years, with quality of the life
Raising, grape wine increasingly favored by people.Its drink liked as people, alcoholic strength is low, drinks in right amount to people
Body is healthy and beneficial.However, popular grape wine is generally vin ordinaire in the market, although with certain nutritive value,
But still suffer from that nutritional ingredient is single, limited efficacy shortcoming.
Based on this, there is provided the grape wine of a kind of new good mouthfeel, rich in nutrition content is particularly important.
The content of the invention
For defect of the prior art, the present invention is intended to provide a kind of seafood dry white wine and preparation method thereof.This
The seafood dry white wine that invention is provided has powerful bactericidal action, can eliminate the bacterium in seafood, protects stomach, for
The cold of seafood plays a part of neutralization.When the grape wine that the present invention is provided arranges in pairs or groups seafood, it can physically and mentally put into, maintain it to hold
Remarkable fresh fruit local flavor, produces the mellowness do not gone for a long time long.Therefore, itself and light seafood perfect pair relatively, it is to avoid
Eaten seafood in society have the beer dietetic contraindication FAQs, improve eat seafood easily trigger gout；So as to play diet
Health, the effect that health is drunk.At the same time, the grape wine smell of the invention provided is salubrious, aroma is strong, nutritious, rich
Containing multivitamin and other nutriments, and there is excellent beauty treatment moistening lung, enhancing immunity of organisms.In addition, this
The reasonable science of preparation method, simple and easy to apply provided is provided, the production cost of grape wine is significantly reduced.
Therefore, the present invention provides following technical scheme：
In a first aspect, the present invention provides a kind of preparation of wine, in turn include the following steps：Vintage → remove
Stalk broken skin → low temperature soak skin → squeeze the juice → clarification → ferment → yeast precipitation → vinasse culture → sub-cooled after filtering → bottling
Storage → grape wine.
In the further embodiment of the present invention, comprise the following steps：Vintage：Keep fruit complete, prevent original
Expect that grape is oxidized；Destemming broken skin：Grape after harvesting is subjected to broken skin and grape pedicel is removed；Low temperature soaks skin：By destemming broken skin
Grape afterwards places 2h~5h together with grape juice under conditions of 3 DEG C~15 DEG C；Squeeze the juice：Low temperature is soaked to the product after skin to carry out
Squeeze the juice processing；Clarification：Product after squeezing the juice is placed into 1d~2d in 5 DEG C~10 DEG C, supernatant is taken；Spontaneous fermentation：By supernatant
It is put into oak barrel and is fermented under conditions of temperature is 15 DEG C~18 DEG C；Lactic acid fermented apple：After spontaneous fermentation
Product is placed in vinasse to be fermented again, wherein, fermentation temperature is 20 DEG C~23 DEG C, and fermentation time is 20d~30d；Yeast
Precipitation：Product after lactic acid fermented apple is stood, precipitation is removed；Vinasse culture：Product after yeast is precipitated is placed in closed
Vinasse in carry out lactic fermentation；Filtered after sub-cooled：Product after vinasse culture is placed into 5h~10h in 5 DEG C~10 DEG C,
Filtered afterwards, collect filtrate；Bottling storage：Filtrate is bottled and stored, grape wine is obtained afterwards.
In the further embodiment of the present invention, during vintage, it is 1 that raw material grape, which includes mass ratio,:1:1
Riesling grape, Sauvignon Blanc grape and Semillon grape.
In the further embodiment of the present invention, during spontaneous fermentation, sulfurous acid and pectin are added in oak barrel
Enzyme, and the time of spontaneous fermentation is 5d~8d.
In the further embodiment of the present invention, during spontaneous fermentation, often go up in clear liquid, the addition of sulfurous acid
For 50mg~80mg, the addition of pectase is 30mg~50mg.
In the further embodiment of the present invention, during lactic acid fermented apple：Added in vinasse in lactic acid, and breast
Sour bacterium is that malic acid can be transformed into the lactic acid bacteria of lactic acid.Specifically, malic acid can preferably be transformed into lactic acid by lactic acid bacteria
Lactic acid bacteria, by malic acid be converted into lactic acid i.e. malo-lactic fermentation (i.e. malolacticfermentation, referred to as
MLF)；And fermented under conditions of temperature is 20 DEG C~23 DEG C, until malic acid is completely converted into lactic acid.
In the further embodiment of the present invention, during lactic acid fermented apple, in the product after every liter of spontaneous fermentation,
The addition of lactic acid bacteria is 5mg~10mg.
Second aspect, the grape wine that the method provided using the present invention is prepared.
The above-mentioned technical proposal that the present invention is provided has advantages below：
(1) applicant has found by numerous studies：There is the seafood dry white wine that the present invention is provided powerful sterilization to make
With can eliminate the bacterium in seafood, protect stomach, cold for seafood plays a part of neutralization.There is provided as the present invention
It during grape wine collocation seafood, can physically and mentally put into, maintain its persistently remarkable fresh fruit local flavor, produce the mellowness do not gone for a long time.
Therefore, itself and light seafood perfect pair relatively, it is to avoid eat seafood dietetic contraindication FAQs, the improvement of having the beer in society
Eat seafood and easily trigger gout；So as to play healthy diet, the effect that health is drunk.In addition, the system that the present invention is provided
It is the reasonable science of Preparation Method, simple and easy to apply, significantly reduce the production cost of grape wine.
(2) the grape wine smell that provides of the present invention is salubrious, aroma is strong, nutritious, rich in multivitamin and other
Nutriment, and there is excellent beneficial angiocarpy, beauty care, press down the anti-knurl of cancer, anti-ageing radioresistance, improve a poor appetite, eliminate tired
Labor etc. is acted on, so as to significantly increase the nutritive effect of grape wine, expand grape wine drinks colony.In addition, the present invention is carried
The method of confession is of great significance effectively to solve the single present situation tool of grape production capacity surplus, Sales Channel.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Embodiment
The embodiment to technical solution of the present invention is described in detail below.Following examples are only used for clearer
Explanation technical scheme, therefore be only used as example, and can not be limited the scope of the invention with this.
Experimental method in following embodiments, is conventional method unless otherwise specified.
Test material used, is to be commercially available from conventional reagent shop unless otherwise specified in following embodiments.
Quantitative test in following examples, is respectively provided with three repetition experiments, and data are the average value of three repetition experiments
Or mean+SD.
It should be noted that the pectase used in the present invention is purchased from Anhui Datang bioengineering Co., Ltd, lactic acid bacteria purchase
From wine craftsman shop-ancient cooking vessel Tang wine brewing auxiliary material, model CH35.
The present invention provides a kind of preparation of wine, comprises the following steps：
Vintage：Keep fruit complete, prevent raw material grape to be oxidized.Wherein, it is 1 that raw material grape, which includes mass ratio,:
1:1 Riesling grape, Sauvignon Blanc grape and Semillon grape.
Destemming broken skin：Grape after harvesting is subjected to broken skin and grape pedicel is removed.
Low temperature soaks skin：By the grape after destemming broken skin together with grape juice, 2h~5h is placed under conditions of 3 DEG C~15 DEG C,
The fragrance in Grape Skin is dissolved into wine, increase the fresh fruit aroma of wine, while making the mouthfeel of wine more strong mellow and full.
Squeeze the juice：Low temperature is soaked to the product after skin and carries out processing of squeezing the juice.Keep pressure gently average in juice-extracting process, and suitably
Stir treaster.
Clarification：Product after squeezing the juice is placed into 1d~2d in 5 DEG C~10 DEG C, supernatant is taken.
Spontaneous fermentation：Supernatant is put into oak barrel and fermented under conditions of temperature is 15 DEG C~18 DEG C.Its
In, sulfurous acid and pectase are added in oak barrel, and the time of spontaneous fermentation is 5d~8d；Often go up in clear liquid, sulfurous acid
Addition be 50mg~80mg, the addition of pectase is 30mg~50mg.So as to during the fermentation so that in oak barrel
The smell such as the banksia rose, vanilla perfume (or spice) be added in white wine, make aroma more rich.
Lactic acid fermented apple：Product after spontaneous fermentation is placed in vinasse and fermented again.Wherein, fermentation temperature is
20 DEG C~23 DEG C, fermentation time is 20d~30d；Added in vinasse in lactic acid, and lactic acid bacteria is that can transform into malic acid
The lactic acid bacteria of lactic acid；In product after every liter of spontaneous fermentation, the addition of lactic acid bacteria is 5mg~10mg.So that fermentation process
It is slow to carry out, retain the original fragrance of grape, and make the fragrance after fermentation finer and smoother.
Yeast is precipitated：Product after lactic acid fermented apple is stood, precipitation is removed.Dead yeast can sink in fermentation process
Form sediment in bucket bottom, be filtered to remove, wine can be made to become more round profit.
Vinasse culture：Product after yeast is precipitated, which is placed in closed vinasse, carries out lactic fermentation 3d~5d, becomes wine
Obtain more stable, and weaken the fresh aroma and tart flavour of white wine.
Filtered after sub-cooled：Product after vinasse culture is placed into 5h~10h in 5 DEG C~10 DEG C, filtered afterwards,
Collect filtrate.
Bottling storage：Filtrate is bottled and stored, grape wine is obtained afterwards.
Illustrated with reference to embodiment：
Embodiment one
The present invention provides a kind of preparation of wine, comprises the following steps：
Vintage：It is 1 according to mass ratio:1:1 harvesting Riesling grape, Sauvignon Blanc grape and Semillon grape, and protect
Hold fruit complete, prevent raw material grape to be oxidized.Destemming broken skin：Grape after harvesting is subjected to broken skin and grape pedicel is removed.It is low
Temperature leaching skin：By the grape after destemming broken skin together with grape juice, 2h is placed under conditions of 15 DEG C.Squeeze the juice：Low temperature is soaked after skin
Product carries out processing of squeezing the juice.Keep pressure gently average in juice-extracting process, and suitably stir treaster.Clarification：After squeezing the juice
Product places 2d in 5 DEG C, takes supernatant.Spontaneous fermentation：Supernatant is put into oak barrel and under conditions of temperature is 18 DEG C
Fermented；Wherein, sulfurous acid and pectase are added in oak barrel, and the time of spontaneous fermentation is 5d；Often go up in clear liquid,
The addition of sulfurous acid is 80mg, and the addition of pectase is 30mg.Lactic acid fermented apple：Product after spontaneous fermentation is placed in
Fermented again in vinasse；Wherein, fermentation temperature is 20 DEG C, and fermentation time is 30d；Added in vinasse in lactic acid, and breast
Sour bacterium is that malic acid can be transformed into the lactic acid bacteria of lactic acid；In product after every liter of spontaneous fermentation, the addition of lactic acid bacteria is
5mg.Yeast is precipitated：Product after lactic acid fermented apple is stood, precipitation is removed.Vinasse culture：Product after yeast is precipitated
Progress lactic fermentation 3d in closed vinasse is placed in, wine is become more stable.Filtered after sub-cooled：By the production after vinasse culture
Thing places 10h in 5 DEG C, is filtered afterwards, collects filtrate.Bottling storage：Filtrate is bottled and stored, grape wine is obtained afterwards.
Embodiment two
The present invention provides a kind of preparation of wine, comprises the following steps：
Vintage：It is 1 according to mass ratio:1:1 harvesting Riesling grape, Sauvignon Blanc grape and Semillon grape, and protect
Hold fruit complete, prevent raw material grape to be oxidized.Destemming broken skin：Grape after harvesting is subjected to broken skin and grape pedicel is removed.It is low
Temperature leaching skin：By the grape after destemming broken skin together with grape juice, 5h is placed under conditions of 3 DEG C.Squeeze the juice：Low temperature is soaked into the production after skin
Thing carries out processing of squeezing the juice.Keep pressure gently average in juice-extracting process, and suitably stir treaster.Clarification：By the production after squeezing the juice
Thing places 1d in 10 DEG C, takes supernatant.Spontaneous fermentation：Supernatant is put into oak barrel and entered under conditions of temperature is 15 DEG C
Row fermentation；Wherein, sulfurous acid and pectase are added in oak barrel, and the time of spontaneous fermentation is 8d；Often go up in clear liquid, it is sub-
The addition of sulfuric acid is 50mg, and the addition of pectase is 50mg.Lactic acid fermented apple：Product after spontaneous fermentation is placed in wine
Fermented again in groove；Wherein, fermentation temperature is 23 DEG C, and fermentation time is 20d；Added in vinasse in lactic acid, and lactic acid
Bacterium is that malic acid can be transformed into the lactic acid bacteria of lactic acid；In product after every liter of spontaneous fermentation, the addition of lactic acid bacteria is
10mg.Yeast is precipitated：Product after lactic acid fermented apple is stood, precipitation is removed.Vinasse culture：Product after yeast is precipitated
Progress lactic fermentation 5d in closed vinasse is placed in, wine is become more stable.Filtered after sub-cooled：By the production after vinasse culture
Thing places 5h in 10 DEG C, is filtered afterwards, collects filtrate.Bottling storage：Filtrate is bottled and stored, grape wine is obtained afterwards.
Embodiment three
The present invention provides a kind of preparation of wine, comprises the following steps：
Vintage：It is 1 according to mass ratio:1:1 harvesting Riesling grape, Sauvignon Blanc grape and Semillon grape, and protect
Hold fruit complete, prevent raw material grape to be oxidized.Destemming broken skin：Grape after harvesting is subjected to broken skin and grape pedicel is removed.It is low
Temperature leaching skin：By the grape after destemming broken skin together with grape juice, 3h is placed under conditions of 8 DEG C.Squeeze the juice：Low temperature is soaked into the production after skin
Thing carries out processing of squeezing the juice.Keep pressure gently average in juice-extracting process, and suitably stir treaster.Clarification：By the production after squeezing the juice
Thing places 1.5d in 8 DEG C, takes supernatant.Spontaneous fermentation：Supernatant is put into oak barrel and under conditions of temperature is 16 DEG C
Fermented；Wherein, sulfurous acid and pectase are added in oak barrel, and the time of spontaneous fermentation is 7d；Often go up in clear liquid,
The addition of sulfurous acid is 60mg, and the addition of pectase is 40mg.Lactic acid fermented apple：Product after spontaneous fermentation is placed in
Fermented again in vinasse；Wherein, fermentation temperature is 21 DEG C, and fermentation time is 25d；Added in vinasse in lactic acid, and breast
Sour bacterium is that malic acid can be transformed into the lactic acid bacteria of lactic acid；In product after every liter of spontaneous fermentation, the addition of lactic acid bacteria is
8mg.Yeast is precipitated：Product after lactic acid fermented apple is stood, precipitation is removed.Vinasse culture：Product after yeast is precipitated
Progress lactic fermentation 4d in closed vinasse is placed in, wine is become more stable.Filtered after sub-cooled：By the production after vinasse culture
Thing places 7h in 8 DEG C, is filtered afterwards, collects filtrate.Bottling storage：Filtrate is bottled and stored, grape wine is obtained afterwards.
In addition, the effect in order to further evaluate the grape wine that each embodiment is prepared, carries out following functions experiment：
First, Scavenging activity on hydroxyl free radical is determined
Take 0.75mmol/L Phen solution 1ml in 10ml tool plug test tubes, sequentially add 2ml0.2mmol/L, pH
It is well mixed for 7.5 PBS, 1ml0.75mmol/L ferrous sulfate, adds 1ml sample solutions, is added after mixing
1ml0.01% hydrogen peroxide, uses deionized water constant volume, and 37 DEG C of heating water bath 60min go out to determine its absorbance in 510nm.
Clearance rate to hydroxy radical is calculated as follows：
Clearance rate=[(A1-A0)/(A2-A0)] × 100%
Wherein, A1To add absorbance when hydrogen peroxide and sample；A0For the suction for adding hydrogen peroxide but when being not added with sample
Luminosity；A2For hydrogen peroxide and the sample not absorbance of added-time.In addition, the collocation method of sample solution is：100g is taken respectively
Embodiment one to embodiment three grape wine product in 3 beakers, add 100ml deionized waters add after 45 DEG C of microwaves
Hot 60min, is cooled to and the required sample solution of the present invention is obtained after room temperature.
The specific experiment data of the grape wine scavenging hydroxyl of each embodiment are as shown in table 1：
The clearance rate of each embodiment hydroxy radical of table 1
| Embodiment one | Embodiment two | Embodiment three | |
| Scavenging action to hydroxyl free radical/% | 95 | 97 | 95 |
As can be seen here, the grape wine that prepared by the present invention has excellent hydroperoxyl radical clearance rate, and Scavenging action to hydroxyl free radical
Reach as high as 97%.
2nd, the measure of DPPH clearance rates
Each 2ml of above-mentioned sample solution is taken, the DPPH solution for adding 2ml 0.1mmol/L is well mixed, lucifuge reaction 30min
Afterwards, absorbance A1 is determined at 217nm；Blank group replaces sample solution with DPPH, and control group is replaced with isometric distilled water
Sample solution.Clearance rate is calculated as follows：
Clearance rate=[1- (A1-A0)/A2] × 100%
Wherein, A1For the absorbance of sample sets；A0For the absorbance of blank group；A2For the absorbance of control group.
The specific experiment data of the grape wine DPPH clearance rates of each embodiment are as shown in table 2：
Clearance rate of each embodiment of table 2 to DPPH
| Embodiment one | Embodiment two | Embodiment three | |
| DPPH clearance rate/% | 83 | 85 | 85 |
As can be seen here, the grape wine for preparing of the present invention has an excellent DPPH clearance rates, and DPPH clearance rate most
It is high by reachable 85%.
Certainly, except the situation that embodiment one is enumerated to embodiment three, other chopping degree, time of repose, fermentation temperatures
Etc. also possible.
The seafood dry white wine that the present invention is provided has powerful bactericidal action, can eliminate the bacterium in seafood, protects
Stomach is protected, cold for seafood plays a part of neutralization.When the grape wine that the present invention is provided arranges in pairs or groups seafood, can physically and mentally it throw
Enter, maintain its persistently remarkable fresh fruit local flavor, produce the mellowness do not gone for a long time.Therefore, it joins with light seafood pearl relatively
Wall is closed, it is to avoid eaten seafood in society have the beer dietetic contraindication FAQs, improve to eat seafood and easily trigger gout；From
And healthy diet is played, the effect that health is drunk.At the same time, the grape wine smell of the invention provided is salubrious, aroma is strong, battalion
Support abundant, rich in multivitamin and other nutriments, and with excellent beneficial angiocarpy, beauty care, press down the anti-knurl of cancer,
Anti-ageing radioresistance, improve a poor appetite, the effect such as dispelling fatigue, so as to significantly increase the nutritive effect of grape wine, expand grape
Wine drinks colony.
Grape wine smell is salubrious, aroma is strong, nutritious, rich in multivitamin and other nutriments, and has
Excellent beauty treatment moistening lung, beneficial angiocarpy, beauty care, the anti-knurl of suppression cancer, anti-ageing radioresistance, improve a poor appetite, dispelling fatigue, enhancing
Effect of immunity of organisms, so as to significantly increase the nutritive effect of grape wine, expand grape wine drinks colony.In addition,
It is the reasonable science of preparation method that the present invention is provided, simple and easy to apply, the production cost of grape wine is significantly reduced, and be effectively solution
The single present situation tool of grape production capacity surplus, Sales Channel is of great significance.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or the spy that the embodiment or example are described
Point is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the not be the same as Example or the feature of example and non-be the same as Example or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (8)
1. a kind of preparation of wine, it is characterised in that in turn include the following steps：
Vintage → destemming broken skin → low temperature soaks skin → squeeze the juice → clarification → ferment → yeast precipitation → vinasse culture → low temperature
Cooled and filtered → bottling storage → grape wine.
2. preparation of wine according to claim 1, it is characterised in that comprise the following steps：
Vintage：Keep fruit complete, prevent raw material grape to be oxidized；
Destemming broken skin：Grape after harvesting is subjected to broken skin and grape pedicel is removed；
Low temperature soaks skin：By the grape after the destemming broken skin together with grape juice, 2h~5h is placed under conditions of 3 DEG C~15 DEG C；
Squeeze the juice：The low temperature is soaked to the product after skin and carries out processing of squeezing the juice；
Clarification：Product after described squeeze the juice is placed into 1d~2d in 5 DEG C~10 DEG C, supernatant is taken；
Spontaneous fermentation：The supernatant is put into oak barrel and fermented under conditions of temperature is 15 DEG C~18 DEG C；
Lactic acid fermented apple：Product after the spontaneous fermentation is placed in vinasse and fermented again, wherein, fermentation temperature is
20 DEG C~23 DEG C, fermentation time is 20d~30d；
Yeast is precipitated：Product after the lactic acid fermented apple is stood, precipitation is removed；
Vinasse culture：Product after the yeast is precipitated, which is placed in closed vinasse, carries out lactic fermentation；
Filtered after sub-cooled：Product after the vinasse culture is placed into 5h~10h in 5 DEG C~10 DEG C, filtered afterwards,
Collect filtrate；
Bottling storage：The filtrate is bottled and stored, the grape wine is obtained afterwards.
3. preparation of wine according to claim 2, it is characterised in that：
During the vintage, it is 1 that the raw material grape, which includes mass ratio,:1:1 Riesling grape, Sauvignon Blanc grape and
Semillon grape.
4. preparation of wine according to claim 2, it is characterised in that：
During the spontaneous fermentation, sulfurous acid and pectase, and the time of the spontaneous fermentation are added in the oak barrel
For 5d~8d.
5. preparation of wine according to claim 4, it is characterised in that：
During the spontaneous fermentation, in every liter of supernatant, the addition of sulfurous acid is 50mg~80mg, pectase plus
Enter amount for 30mg~50mg.
6. preparation of wine according to claim 2, it is characterised in that：
During the lactic acid fermented apple：Added in the vinasse in lactic acid, and the lactic acid bacteria is that can turn malic acid
It is melted into the lactic acid bacteria for lactic acid.
7. preparation of wine according to claim 6, it is characterised in that：
During the lactic acid fermented apple, in the product after every liter of spontaneous fermentation, the addition of the lactic acid bacteria is 5mg
~10mg.
8. the grape wine prepared according to any one of claim 1~7 methods described.
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Cited By (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108060039A (en) * | 2018-02-23 | 2018-05-22 | 安庆市双益生态农业有限公司 | A kind of brewage process of red wine |
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