CN107299012A - A kind of denitrogenation prepares the production technology of sweet tea type white wine - Google Patents
A kind of denitrogenation prepares the production technology of sweet tea type white wine Download PDFInfo
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Abstract
The invention discloses the production technology that a kind of denitrogenation prepares sweet tea type white wine.This method denitrogenates fermentation absorption by using bentonite and falls the necessary nitrogen source of yeast reproduction fermentation so as to terminate fermentation twice, instead of conventional method by adding SO2With freezing combination termination fermentation method.The present invention not only reduces the SO in grape wine2Content, also effectively prevent the secondary fermentation in storage and the process of circulation.Sweet tea type white grape former wine produced by the invention, straw yellow, clear, fragrance are pure and fresh strong, and with sweet orange, lemon and the fragrance spent in vain, entrance is mellow mellow and full, and mild acidity, wine body balance, rear taste are longer.
Description
Technical field
The invention belongs to brewing technical field, it is related to a kind of wine production processes, and in particular to a kind of sweet tea type white grape
The production technology of wine.
Background technology
Grape fruit is not only containing saccharic acid, also containing dimension necessary to abundant nitrogen substance (such as amino acid), human body
Raw element and inorganic salts, nutritive value are higher, are one of most popular fruit, all over the world cultivation extensively, and population is equal
Can be edible, its nutrition and health care value has obtained everybody generally acknowledge.Grape multi-processing is rarely seen with Portugal in the market into dry type wine
Grape are the high-grade sweet tea type wine that raw material is produced.
Sweet wine, is using the high grape containing sugar as raw material, through break process, fermentation, stuck fermentation, clarifying treatment etc.
Refine and form after process, its sugar content is more than 45g/L, the high-grade grape wine of category.It is not only containing abundant vitamin and human body institute
The amino acid needed, the various flavor components and nutriment also produced containing yeast metabolism.Sweet wine wine aroma is strong, acid
Comfortable mouth, it is loved by consumers, market development has a extensive future.
Compared to general Wine-making technique, the process characteristic of sweet wine is essentially consisted in：It is high using sugar content
Grape is raw material and terminates fermentation in advance.Traditional fermentation of termination in advance, is by adding SO2Terminated with the method that freezing is combined
Fermentation.There is problems with above-mentioned termination fermentation method：1)SO2Addition cause obvious SO in grape wine2Taste, have impact on Portugal
Grape wine mouthfeel；2) because the sugar content of sweet wine is high, it is stored easily ferments again with yeast in intermediate links, and yeast is again
Fermentation have impact on the quality stability of grape wine, and the problem is also that the technical bottleneck for the production scale for restricting sweet wine is asked
Topic.How to prevent fermenting again in storage and the process of circulation is the problem of being currently needed for solving.
The content of the invention
Instant invention overcomes above-mentioned the deficiencies in the prior art, there is provided the production that a kind of denitrogenation prepares sweet tea type white wine
Technique.This method falls the necessary nitrogen source of yeast reproduction fermentation so as to terminate fermentation by denitrogenating fermentation absorption twice, instead of tradition
Method by adding SO2With freezing combination termination fermentation method；Not only reduce the SO in grape wine2Content, is also prevented effectively from
Secondary fermentation in storage and the process of circulation.
The technical scheme is that：A kind of denitrogenation prepares the production technology of sweet tea type white wine, it is characterized in that, including
Following steps：
1) grape is pre-processed
The fresh white grape of harvesting ripe, removes rotten fruit, squeezes the juice, and collects fruit juice, and remove pomace；
2) juice clarification is handled
Fruit juice is cooled to rapidly 3~5 DEG C, then adds pectase 30~35mg/L (enzyme activity >=10,000 U/g), adds two
40~60mg/L of sulfur oxide；After standing clarification 24~36 hours, supernatant liquor is obtained, zymotic fluid is as treated；
3) fermentation is once denitrogenated
It will treat that zymotic fluid is transferred in fermentation tank and be warming up to 12~15 DEG C, saccharomyces cerevisiae control temperature is added into fermentation tank and is existed
16~18 DEG C of fermentations, stir 2~3 times, bentonite are added into fermentation tank when zymotic fluid wine degree reaches 3.8~4.5%vol daily
0.45~0.55g/L is denitrogenated, and then removes fermenter base flocky precipitate (partly denitrogenating) and wine pin, continues to ferment；
4) it is secondary to denitrogenate fermentation
0.75~0.85g/ of bentonite is added into fermentation tank when the wine degree for the zymotic fluid once denitrogenated reaches 6~7%vol
L carries out the 2nd time and denitrogenated, and then further removes fermenter base flocky precipitate (further denitrogenating) and wine pin；Zymotic fluid after
It is continuous to control temperature when 16~18 DEG C of fermentations (20-28 hours) to wine degree are 10~12%vol, zymotic fluid is cooled to 1 rapidly
DEG C~2 DEG C, centrifuge and remove wine pin precipitation, collect supernatant；
5) glue and clarification under
45~55mg/L of chitosan is added into supernatant, is stirred, is stood, is filtered until clear, obtains sweet tea type white grape
Former wine；
6) processing of cold stabilization is adjusted
Sweet tea type white grape former wine is refrigerated to -4.5 DEG C, and kept for 6-8 days, coarse filtration is finally removed for saccharomycete
Bacterium filters to obtain sweet tea type white wine.
The sweet tea type white grape former wine of above method production, straw yellow, clear, fragrance is pure and fresh strong, with sweet orange,
Lemon and the fragrance spent in vain, entrance are mellow mellow and full, and mild acidity, wine body balance, rear taste are longer.Its alcoholic strength is 10-12%, residual
Total reducing sugar 100-150g/L, residual reduced sugar 50-80g/L, total acid 6.5-7.5g/L, sugar-free extract >=20.0g/L.
It is preferred that, step 1) described in white grape, the small awns of kind is gloomy, and pol is harvested when being 26-27brix.
It is preferred that, step 2) in pectase be LallzymeC pectases.
It is preferred that, step 3) described in saccharomyces cerevisiae using France QA23 active dry yeasts, consumption is 180~220mg/
L。
It is preferred that, the bentonite is in use, using the suspension containing 10% bentonite.
It is preferred that, the SO2In use, using SO26% aqueous solution.
It is preferred that, the step 5) filtering using diatomite filter filter.
It is preferred that, the step 6) after freezing, first it is filtered until clear using diatomite filter, then with 0.8 μm
Cardboard filter, then carries out aseptic filtration with 0.65 μm of microporous filter and obtains sweet tea type white wine.
The present invention principle be：
Denitrogenate twice：Bentonite absorbs water swollen rise and is dispersed in water, and forms stable soliquid.These colloidal fines bands
Protein in negative electrical charge, grape wine is mostly positively charged, after addition bentonite, due to the attraction of positive and negative charge, can play and remove
The effect of nitrogen.By it is secondary it is laddering denitrogenate process, progressively absorption is fallen yeast reproduction and fermented necessary nitrogen source, and is finally cooled to
Suppress remaining yeast activity at 1~2 DEG C, so as to terminate fermentation.The process of denitrogenating twice of the present invention not only simplify termination fermentation
Program；Simultaneously by controlling the nitrogen content in grape wine, the course of fermentation of grape wine is delayed, can more improve the fruity of grape wine
Taste.The addition opportunity of bentonite and addition are optimized the present invention, have reached and have delayed course of fermentation to be easy to terminating reaction,
It can guarantee that the grape wine brewageed has enough alcohol contents.
Clarification：After bentonite is denitrogenated twice, the pH of grape wine slightly has rise；Chitosan is added, chitosan is cation
Flocculant, can adsorb a small amount of negatively charged protein in grape wine and negatively charged pectin, the tannin of other remainings
Deng material.Chitosan has the effect of preferable suppression/killing saccharomycete in acid condition simultaneously, removes by sterilization and again
Nitrogen, the yeast that can further prevent in storage and the process of circulation ferments again.
Aseptic filtration：Saccharomycete is intercepted by the aseptic filtration (0.65-0.80 μm) of saccharomycete again, prevents from storing and flows
Yeast during logical ferments again.
The beneficial effects of the invention are as follows：
1st, the energy is saved
Traditional fermentation technique is by adding SO2Yeast fermentation is terminated with the method for freezing combination, the present invention is added by secondary
The absorption of bentonite method falls yeast reproduction and ferments necessary nitrogen source so as to terminate fermentation reservation sugar, reduces in traditional handicraft and freezes this
Process.
2nd, SO in grape wine is reduced2Content
Denitrogenate to avoid first twice and SO is used in terminating reaction2, can effectively reduce SO2Usage amount, increase grape wine
Pure degree and salubrious property, reduce obvious SO in grape wine2Taste.
3rd, secondary fermentation is avoided
The present invention can effectively remove the necessary nitrogen source of yeast reproduction fermentation by 2 bentonite, 1 chitosan processing；Together
When suppress/kill saccharomycete by chitosan and combine aseptic filtration, fully remove saccharomycete；So as to avoid transport and store
During yeast fermentation.It is proven, is fermented again without yeast in white wine storage of the invention and the process of circulation, containing sugar
Amount is unchanged.
4th, the taste of grape wine is improved
The present invention is by reducing SO2Content, improves the pure degree and salubrious property of grape wine；By 2 bentonite, 1 time shell gathers
Sugar processing, sufficiently cleaned up, wine body clear is carried out to wine body；Fermentation is denitrogenated by 2 times in fermentation process simultaneously, is delayed
The course of fermentation of grape wine, can more improve the fruit flavor of grape wine；Generally improve the taste of white wine.
Embodiment
Embodiment 1
1) grape is pre-processed
The fresh white grape of harvesting ripe (the small awns of kind is gloomy), pol is harvested when being 26-27brix, is removed rotten fruit, is squeezed the juice,
Fruit juice is collected, and removes pomace.
2) juice clarification is handled
Fruit juice is cooled to rapidly 5 DEG C, then adds LallzymeC pectases (U/g of enzyme activity 30,000), consumption 32mg/L；Again plus
Enter sulfur dioxide 50mg/L and (be configured to SO26% aqueous solution use)；After standing clarification 24 hours, supernatant liquor is obtained, is
Treat zymotic fluid.
3) fermentation is once denitrogenated
It will treat that zymotic fluid is transferred in fermentation tank and be warming up to 14 DEG C, France's QA23 active dry yeasts are added into fermentation tank to dense
Spend for 200mg/L, control temperature is in 16-18 DEG C of fermentation, stirring 2 times daily, when zymotic fluid wine degree reaches 4% after being well mixed
Bentonite (bentonite suspension for being configured to 10% is used, similarly hereinafter) is added during vol into fermentation tank, addition is 0.5g/L, removed
Part nitrogen substance and wine pin, continue to ferment.
4) it is secondary to denitrogenate fermentation
Bentonite, consumption are added again into fermentation tank when the wine degree of the zymotic fluid of a denitrification reaches 6~7%vol
0.8g/L, further removes nitrogen substance；Zymotic fluid continues to control temperature after 16~18 DEG C ferment 24 hours, rapidly will fermentation
Liquid is cooled to 1 DEG C~2 DEG C, centrifuges and removes wine pin precipitation, collects supernatant；
5) glue and clarification under
Chitosan is added into supernatant, consumption 50mg/L stirs, stand 1 day, carried out using diatomite filter
It is filtered until clear, obtains sweet tea type white grape former wine；
Chitosan：Molecular weight 1 × 105~1 × 106, deacetylation 70~95%, the chitosan molecule that the present embodiment is used
Amount 7 × 105, deacetylation 86% is dissolved in 1% citric acid solution, and concentration is 10g/L, with.
6) processing of cold stabilization is adjusted
Sweet tea type white grape former wine is transferred in the Sandwich pot with insulation, -4.5 DEG C are refrigerated to, and is kept for 7 days, diatomite is used
Filter is filtered until clear, then with 0.8 μm of cardboard filter, then carries out aseptic filtration with 0.65 μm of microporous filter
Obtain sweet tea type white wine.
The sweet tea type white grape former wine of above method production, its testing result is as shown in table 1.And the white wine is follow-up
Fermented again without yeast in storage and the process of circulation, sugar content is unchanged.
Comparative example：
Step 1), step 2) and step 6) be the same as Example 1.
Step 3-4) fermentation：It will treat that zymotic fluid is transferred in fermentation tank and be warming up to 12~15 DEG C, France is added into fermentation tank
QA23 active dry yeasts to concentration is 200mg/L, and control temperature reaches in 16~18 DEG C of fermentation to alcoholic strengthes after being well mixed
10% (v/v), is then cooled to -5 DEG C by zymotic fluid and adds SO rapidly2120mg/L, centrifuges and removes wine pin precipitation, receive
Collect supernatant；
Step 5) under glue and clarification：1.0g/L bentonite is added into supernatant, is stirred, is stood, is filtered until clear, obtains
Sweet tea type white grape former wine, then through step 6) post processing obtain sweet tea type white wine.
Product checking result is as shown in table 1.And partly there is ferment in follow-up storage and the process of circulation in the white wine
Female fermentation phenomenon, sugar content is declined slightly.
The testing result of table 1
Remarks：Above-mentioned total acid, volatile acid do not include SO2。
As can be seen from Table 1：The pure degree and salubrious property of the technique increase grape wine of the present invention, are reduced brighter in grape wine
Aobvious SO2Taste, improves the overall mouth feel and fragrance of product.
Embodiment 2
1) grape is pre-processed
The fresh white grape of harvesting ripe (the small awns of kind is gloomy), pol is harvested when being 26-27brix, is removed rotten fruit, is squeezed the juice,
Fruit juice is collected, and removes pomace.
2) juice clarification is handled
Fruit juice is cooled to rapidly 4 DEG C；Then LallzymeC pectases (U/g of enzyme activity 50,000), consumption 30mg/L are added；Again plus
Enter sulfur dioxide 45mg/L and (be configured to SO26% aqueous solution use)；After standing clarification 24 hours, supernatant liquor is obtained, is
Treat zymotic fluid.
3) fermentation is once denitrogenated
It will treat that zymotic fluid is transferred in fermentation tank and be warming up to 14 DEG C, France's QA23 active dry yeasts are added into fermentation tank to dense
Spend for 200mg/L, control temperature is in 16-18 DEG C of fermentation, stirring 2 times daily, when zymotic fluid wine degree reaches 4% after being well mixed
Bentonite is added during vol into fermentation tank, addition is 0.55g/L, remove part nitrogen substance and wine pin, continue to ferment.
4) it is secondary to denitrogenate fermentation
Bentonite, consumption 0.75g/ are added into fermentation tank when the wine degree of the zymotic fluid of a denitrification reaches 6~7%vol
L, further removes nitrogen substance；Zymotic fluid continues to control temperature after 16~18 DEG C ferment 24 hours, rapidly drops zymotic fluid
Temperature centrifuges to 1 DEG C~2 DEG C and removes wine pin precipitation, collect supernatant；
5) glue and clarification under
Chitosan is added into supernatant, consumption 50mg/L stirs, stand 1 day, carried out using diatomite filter
It is filtered until clear, obtains sweet tea type white grape former wine；
Chitosan：The chitosan 7.2 × 10 that the present embodiment is used5, deacetylation 87%, be dissolved in 1% lemon
In acid solution, concentration is 10g/L, with.
6) processing of cold stabilization is adjusted
Sweet tea type white grape former wine is transferred in the Sandwich pot with insulation, -4.5 DEG C are refrigerated to, and is kept for 7 days, diatomite is used
Filter is filtered until clear, then with 0.8 μm of cardboard filter, then carries out aseptic filtration with 0.65 μm of microporous filter
Obtain sweet tea type white wine.
The sweet tea type white grape former wine of above method production, straw yellow, clear, fragrance is pure and fresh strong, with sweet orange,
Lemon and the fragrance spent in vain, entrance are mellow mellow and full, and mild acidity, wine body balance, rear taste are longer；Alcoholic strength is 10-12%, residual total
Sugared 100-150g/L, residual reduced sugar 50-80g/L, total acid 6.5-7.5g/L, sugar-free extract >=20.0g/L.The white wine is rear
Fermented again without yeast in continuous storage and the process of circulation, sugar content is unchanged.
Claims (7)
1. a kind of denitrogenation prepares the production technology of sweet tea type white wine, it is characterized in that, comprise the following steps：
1) grape is pre-processed
The fresh white grape of harvesting ripe, removes rotten fruit, squeezes the juice, and collects fruit juice, and remove pomace；
2) juice clarification is handled
Fruit juice is cooled to rapidly 3~5 DEG C, then adds 30~35mg/L of pectase, adds 40~60mg/L of sulfur dioxide；It is quiet
After putting clarification 24~36 hours, supernatant liquor is obtained, zymotic fluid is as treated；
3) fermentation is once denitrogenated
To treat that zymotic fluid is transferred in fermentation tank and be warming up to 12~15 DEG C, added into fermentation tank saccharomyces cerevisiae control temperature 16~
18 DEG C of fermentations, when zymotic fluid wine degree reaches 3.8~4.5%vol, into fermentation tank, addition 0.45~0.55g/L of bentonite is denitrogenated,
Then fermenter base flocky precipitate and wine pin are removed, continues to ferment；
4) it is secondary to denitrogenate fermentation
0.75~0.85g/L of bentonite is added when the wine degree for the zymotic fluid once denitrogenated reaches 6~7%vol into fermentation tank to enter
Row is denitrogenated for the 2nd time, then further removes fermenter base flocky precipitate and wine pin；Zymotic fluid continue to control temperature 16~
When 18 DEG C of fermentations to wine degree is 10~12%vol, zymotic fluid is cooled to 1 DEG C~2 DEG C rapidly, removing wine pin is centrifuged and sinks
Form sediment, collect supernatant；
5) glue and clarification under
45~55mg/L of chitosan is added into supernatant, is stirred, is stood, is filtered until clear, obtains sweet tea type white grape former wine；
6) processing of cold stabilization is adjusted
Sweet tea type white grape former wine is refrigerated to -4.5 DEG C, and kept for 6~8 days, coarse filtration, finally degerming mistake is carried out for saccharomycete
Filter to obtain sweet tea type white wine.
2. a kind of denitrogenation as claimed in claim 1 prepares the production technology of sweet tea type white wine, it is characterized in that, the step
1) white grape in, the small awns of kind is gloomy, and pol is harvested when being 26-27brix.
3. a kind of denitrogenation as claimed in claim 1 prepares the production technology of sweet tea type white wine, it is characterized in that, the step
2) pectase is LallzymeC pectases in.
4. a kind of denitrogenation as claimed in claim 1 prepares the production technology of sweet tea type white wine, it is characterized in that, the step
3) saccharomyces cerevisiae is using France's QA23 active dry yeasts in, and consumption is 180~220mg/L.
5. a kind of denitrogenation as claimed in claim 1 prepares the production technology of sweet tea type white wine, it is characterized in that, the step
5) filtering is filtered using diatomite filter.
6. a kind of denitrogenation as described in any one in claim 1-5 prepares the production technology of sweet tea type white wine, it is special
Levying is, the step 6) coarse filtration be：It is filtered until clear using diatomite filter.
7. a kind of denitrogenation as described in any one in claim 1-5 prepares the production technology of sweet tea type white wine, it is special
Levying is, the step 6) be for saccharomycete progress aseptic filtration finally：First with 0.8 μm of cardboard filter, then with 0.65 μm
Microporous filter carry out aseptic filtration.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107904082A (en) * | 2017-12-21 | 2018-04-13 | 贵州金奇谷酿酒文化实业有限公司 | A kind of method of clarified butter odor type fruit grain mixing brewing-distilling wine |
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| CN107299012B (en) | 2020-07-07 |
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