CN107299012B - Production process for preparing sweet white wine by nitrogen removal method - Google Patents
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Abstract
The invention discloses a production process for preparing sweet white wine by a nitrogen removal method. The method adopts bentonite twice denitrogenation fermentation to adsorb necessary nitrogen source for yeast reproductive fermentation to terminate fermentation, and replaces the conventional method of adding SO2And freezing combined with terminating the fermentation. The invention not only reduces SO in the wine2Content, and effectively avoids secondary fermentation in the process of storage and circulation. The sweet white grape wine base produced by the invention has yellow straw, is clear and transparent, has fresh and strong fragrance, has the fragrance of sweet orange, lemon and white flower, is mellow and mellow in taste, has moderate acidity, is balanced in wine body and has longer aftertaste.
Description
Technical Field
The invention belongs to the technical field of wine making, relates to a wine production process, and particularly relates to a production process of sweet white wine.
Background
The grape fruits not only contain sugar acid, but also contain rich nitrogen-containing substances (such as amino acid and the like), vitamins and inorganic salts necessary for human bodies, have higher nutritional value, are one of the most popular fruits, are widely cultivated all over the world, can be eaten by general people, and have well-known nutritional and health-care values. The grapes are processed into dry wine, and the high-grade sweet wine produced by taking the grapes as raw materials is fresh on the market at present.
The sweet grape wine is made up by using high-sugar grape as raw material and making it pass through the processes of breaking treatment, fermentation, stopping fermentation and clarification treatment, etc., and its sugar content is greater than 45g/L, so that it belongs to high-grade grape wine. It not only contains rich vitamins and amino acids necessary for human body, but also contains various flavour components and nutrient substances produced by yeast metabolism. The sweet wine has strong fragrance, is palatable in sour and sweet, is deeply loved by consumers, and has wide market development prospect.
Compared with the common wine brewing process, the process of the sweet wine is mainly characterized in that: the grapes with high sugar content are used as raw materials and the fermentation is stopped in advance. The traditional early termination of fermentation is by addition of SO2And freezing to terminate the fermentation. The above-mentioned manner of terminating fermentation has the following problems: 1) SO (SO)2The addition of (b) results in significant SO in the wine2Taste, which affects the taste of the wine; 2) because the sweet wine has high sugar content, the yeast is easy to ferment again in the storage and circulation links, the quality stability of the wine is influenced by the yeast fermentation, and the problem is also the technical bottleneck problem restricting the scale production of the sweet wine. How to prevent re-fermentation during storage and distribution is a problem that needs to be solved currently.
Disclosure of Invention
The invention overcomes the defects of the prior art and provides a production process for preparing sweet white wine by a nitrogen removal method. The method stops fermentation by adsorbing necessary nitrogen source for yeast reproductive fermentation through twice nitrogen removal fermentation, and replaces the traditional method of adding SO2And freezing combined fermentation stopping mode; not only reduces SO in the wine2Content, and effectively avoids secondary fermentation in the process of storage and circulation.
The technical scheme of the invention is as follows: a production process for preparing sweet white wine by a nitrogen removal method is characterized by comprising the following steps:
1) grape pretreatment
Picking up ripe fresh white grapes, removing rotten fruit grains, juicing, collecting fruit juice, and removing fruit residues;
2) clarification treatment of fruit juice
Rapidly cooling the fruit juice to 3-5 ℃, adding 30-35 mg/L of pectinase (the enzyme activity is more than or equal to 1 ten thousand U/g), and then adding 40-60 mg/L of sulfur dioxide; standing and clarifying for 24-36 hours to obtain supernatant, namely the to-be-fermented liquid;
3) primary denitrogenation fermentation
Transferring the liquid to be fermented into a fermentation tank, heating to 12-15 ℃, adding saccharomyces cerevisiae into the fermentation tank, controlling the temperature to be 16-18 ℃ for fermentation, stirring for 2-3 times every day, adding bentonite 0.45-0.55 g/L into the fermentation tank for removing nitrogen when the alcohol content of the fermentation liquid reaches 3.8-4.5% vol, removing flocculent precipitate (partial nitrogen removal) and wine lees at the bottom of the fermentation tank, and continuing fermentation;
4) secondary denitrogenation fermentation
When the alcohol content of the fermentation liquor subjected to primary nitrogen removal reaches 6-7% vol, adding bentonite 0.75-0.85 g/L into the fermentation tank to perform secondary nitrogen removal, and further removing flocculent precipitates (further nitrogen removal) and lees at the bottom of the fermentation tank; continuously fermenting the fermentation liquor at the temperature of 16-18 ℃ (20-28 hours) until the alcohol content is 10-12% vol, rapidly cooling the fermentation liquor to 1-2 ℃, centrifugally separating to remove lees and precipitates, and collecting supernatant;
5) fining and clarifying
Adding 45-55 mg/L of chitosan into the supernatant, uniformly stirring, standing, and filtering to clarify to obtain sweet white grape wine base;
6) treatment for stabilization of cold regulation
Freezing the sweet white grape wine base to-4.5 deg.C, maintaining for 6-8 days, coarse filtering, and sterilizing and filtering with yeast to obtain sweet white grape wine.
The sweet white grape wine produced by the method has yellow straw, is clear and transparent, has fresh and strong fragrance, has the fragrance of sweet oranges, lemons and white flowers, is mellow and mellow in taste, has moderate acidity, is balanced in wine body and has longer aftertaste. The alcoholic strength is 10-12%, the residual total sugar content is 100-150g/L, the residual reducing sugar content is 50-80g/L, the total acid content is 6.5-7.5g/L, and the dry extract content is more than or equal to 20.0 g/L.
Preferably, the white grapes in the step 1) are harvested when the variety is Miscanson and the sugar degree is 26-27 brix.
Preferably, the pectinase in step 2) is LallzymeC pectinase.
Preferably, the Saccharomyces cerevisiae in the step 3) is French QA23 active dry yeast, and the using amount is 180-220 mg/L.
Preferably, the bentonite is used in a suspension containing 10% bentonite.
Preferably, the SO2When in use, SO is adopted26% aqueous solution.
Preferably, the filtration of the step 5) is performed by using a diatomite filter.
Preferably, after the freezing in the step 6), filtering the mixture by using a diatomite filter until the mixture is clear, then filtering the mixture by using a 0.8-micron paperboard, and then performing aseptic filtration by using a 0.65-micron microporous filter to obtain the sweet white wine.
The principle of the invention is as follows:
removing nitrogen twice: bentonite absorbs water to swell and disperses in water to form a stable colloidal suspension. The colloidal fine particles have negative charges, the protein in the wine is mostly positively charged, and after the bentonite is added, the nitrogen removal effect can be achieved due to the attraction of the positive and negative charges. And gradually adsorbing a nitrogen source necessary for yeast reproductive fermentation through a secondary progressive nitrogen removal process, and finally cooling to 1-2 ℃ to inhibit the activity of residual yeast, thereby stopping fermentation. The two-time nitrogen removal process not only simplifies the fermentation termination procedure; meanwhile, by controlling the nitrogen content in the wine, the fermentation process of the wine is delayed, and the fruit flavor of the wine can be improved. The invention optimizes the adding time and the adding amount of the bentonite, achieves the purposes of delaying the fermentation process and facilitating the termination of the reaction, and can also ensure that the brewed wine has enough alcohol content.
Clarification: after twice nitrogen removal by bentonite, the pH value of the wine is slightly increased; chitosan is added as a cationic flocculant and can adsorb a small amount of negatively charged protein and other residual negatively charged pectin, tannin and other substances in the wine. Meanwhile, the chitosan has better effect of inhibiting/killing saccharomycetes under the acidic condition, and can further prevent the yeast from being fermented again in the storage and circulation processes by sterilizing and removing nitrogen again.
And (3) degerming and filtering: the yeast is intercepted again by the sterilization and filtration (0.65-0.80 μm) of the yeast, so as to prevent the yeast from fermenting again in the storage and circulation processes.
The invention has the beneficial effects that:
1. energy saving
The traditional brewing process is to add SO2The method combines freezing and terminating yeast fermentation, and the invention absorbs the necessary nitrogen source for yeast reproductive fermentation by a secondary bentonite adding method so as to terminate fermentation and retain sugar, thereby reducing the procedure of freezing in the traditional process.
2. Reduce SO in wine2Content (wt.)
The twice nitrogen removal firstly avoids the use of SO in the termination reaction2Can effectively reduce SO2The dosage of the wine can increase the purity and the refreshing property of the wine and reduce the more obvious SO in the wine2And (5) flavor.
3. Avoid secondary fermentation
According to the invention, through 2 times of bentonite and 1 time of chitosan treatment, a nitrogen source necessary for yeast reproductive fermentation can be effectively removed; simultaneously, the yeast is fully removed by inhibiting/killing the yeast by chitosan and combining sterilization and filtration; thereby avoiding yeast fermentation during transportation and storage. Practice proves that the white wine has no yeast re-fermentation and no change of sugar content in the storage and circulation processes.
4. The taste of the wine is improved
The invention reduces SO2The purity and the refreshing property of the wine are improved; fully purifying the wine body by using bentonite for 2 times and chitosan for 1 time, and clarifying and transparent the wine body; meanwhile, 2 times of nitrogen removal fermentation in the fermentation process delays the fermentation process of the wine and can improve the fruit flavor of the wine; the taste of the white wine is improved on the whole.
Detailed Description
Example 1
1) Grape pretreatment
Picking mature fresh white grape (variety Miscanon) with sugar degree of 26-27brix, removing rotten fruit, squeezing, collecting fruit juice, and removing fruit residue.
2) Clarification treatment of fruit juice
Rapidly cooling the juice to 5 ℃, and then adding LallzymeC pectinase (the enzyme activity is 3 ten thousand U/g), wherein the dosage is 32 mg/L; then adding 50mg/L of sulfur dioxide (prepared into SO)2From a 6% aqueous solution ofUse); standing for clarification for 24 hours to obtain supernatant, namely the liquid to be fermented.
3) Primary denitrogenation fermentation
Transferring the liquid to be fermented into a fermentation tank, heating to 14 ℃, adding French QA23 active dry yeast into the fermentation tank until the concentration is 200mg/L, uniformly mixing, controlling the temperature to 16-18 ℃ for fermentation, stirring for 2 times every day, adding bentonite (prepared into 10% bentonite suspension for use, the same is applied below) when the alcohol content of the fermentation liquid reaches 4% vol, removing partial nitrogen-containing substances and lees, and continuing to ferment.
4) Secondary denitrogenation fermentation
When the alcohol content of the fermentation liquor subjected to primary denitrification reaches 6-7% vol, adding bentonite again into the fermentation tank, wherein the dosage is 0.8g/L, and further removing nitrogen-containing substances; after the fermentation liquor is continuously fermented for 24 hours at the temperature of 16-18 ℃, quickly cooling the fermentation liquor to 1-2 ℃, centrifugally separating to remove lees sediment, and collecting supernatant;
5) fining and clarifying
Adding chitosan with the dosage of 50mg/L into the supernatant, stirring uniformly, standing for 1 day, and filtering with a diatomite filter to clarify to obtain sweet white grape wine base;
chitosan molecular weight 1 × 105～1×106The degree of deacetylation is 70-95%, and the molecular weight of the chitosan used in the example is 7 × 105The degree of deacetylation was 86%, and the resulting solution was dissolved in 1% citric acid solution at a concentration of 10g/L and prepared as needed.
6) Treatment for stabilization of cold regulation
Transferring sweet white grape wine into a jacketed tank with heat preservation, freezing to-4.5 deg.C, maintaining for 7 days, filtering with diatomite filter to clarify, filtering with 0.8 μm cardboard, and sterilizing with 0.65 μm microporous filter to obtain sweet white grape wine.
The test results of the sweet white grape wine base produced by the above method are shown in table 1. The white wine has no yeast re-fermentation in the subsequent storage and circulation processes, and the sugar content is unchanged.
Comparative example:
step 1), step 2) and step 6) are the same as in example 1.
Step 3-4), fermentation: transferring the fermentation solution to be fermented into a fermentation tank, heating to 12-15 ℃, adding French QA23 active dry yeast into the fermentation tank until the concentration is 200mg/L, uniformly mixing, controlling the temperature at 16-18 ℃ for fermentation until the alcoholic strength reaches 10% (v/v), then quickly cooling the fermentation solution to-5 ℃, adding SO2120mg/L, centrifugally separating to remove wine lees sediment, and collecting supernatant;
step 5), glue discharging and clarification: adding 1.0g/L bentonite into the supernatant, stirring uniformly, standing, filtering to clarify to obtain sweet white wine base, and performing post-treatment in the step 6) to obtain sweet white wine.
The product test results are shown in table 1. In addition, the white wine has yeast fermentation phenomenon in the subsequent storage and circulation processes, and the sugar content is slightly reduced.
TABLE 1 test results
Remarking: the total acid and volatile acid do not include SO2。
As can be seen from table 1: the process of the invention increases the purity and the freshness of the wine and reduces the content of relatively bright wine
Apparent SO2The taste improves the overall taste and aroma of the product.
Example 2
1) Grape pretreatment
Picking mature fresh white grape (variety Miscanon) with sugar degree of 26-27brix, removing rotten fruit, squeezing, collecting fruit juice, and removing fruit residue.
2) Clarification treatment of fruit juice
Rapidly cooling the fruit juice to 4 ℃; then adding LallzymeC pectinase (the enzyme activity is 5 ten thousand U/g), and the dosage is 30 mg/L; then adding 45mg/L of sulfur dioxide (prepared into SO)26% aqueous solution of (a); standing for clarification for 24 hours to obtain supernatant, namely the liquid to be fermented.
3) Primary denitrogenation fermentation
Transferring the liquid to be fermented into a fermentation tank, heating to 14 ℃, adding French QA23 active dry yeast into the fermentation tank until the concentration is 200mg/L, uniformly mixing, controlling the temperature to be 16-18 ℃ for fermentation, stirring for 2 times every day, adding bentonite into the fermentation tank when the alcohol content of the fermentation liquid reaches 4% vol, wherein the adding amount is 0.55g/L, removing partial nitrogen-containing substances and lees, and continuing to ferment.
4) Secondary denitrogenation fermentation
When the alcohol content of the fermentation liquor subjected to primary denitrification reaches 6-7% vol, adding bentonite into the fermentation tank, wherein the dosage is 0.75g/L, and further removing nitrogen-containing substances; after the fermentation liquor is continuously fermented for 24 hours at the temperature of 16-18 ℃, quickly cooling the fermentation liquor to 1-2 ℃, centrifugally separating to remove lees sediment, and collecting supernatant;
5) fining and clarifying
Adding chitosan with the dosage of 50mg/L into the supernatant, stirring uniformly, standing for 1 day, and filtering with a diatomite filter to clarify to obtain sweet white grape wine base;
chitosan 7.2 × 10 Chitosan used in this example5The degree of deacetylation was 87%, and the resulting solution was dissolved in 1% citric acid solution at a concentration of 10g/L and prepared as needed.
6) Treatment for stabilization of cold regulation
Transferring sweet white grape wine into a jacketed tank with heat preservation, freezing to-4.5 deg.C, maintaining for 7 days, filtering with diatomite filter to clarify, filtering with 0.8 μm cardboard, and sterilizing with 0.65 μm microporous filter to obtain sweet white grape wine.
The sweet white grape wine base produced by the method has yellow straw, is clear and transparent, has fresh and strong fragrance, has the fragrance of sweet oranges, lemons and white flowers, is mellow and mellow in taste, has moderate acidity, is balanced in wine body and has longer aftertaste; the alcoholic strength is 10-12%, the residual total sugar content is 100-150g/L, the residual reducing sugar content is 50-80g/L, the total acid content is 6.5-7.5g/L, and the dry extract content is more than or equal to 20.0 g/L. The white wine has no yeast re-fermentation in subsequent storage and circulation process, and has no change in sugar content.
Claims (7)
1. A production process for preparing sweet white wine by a nitrogen removal method is characterized by comprising the following steps:
1) grape pretreatment
Picking up ripe fresh white grapes, removing rotten fruit grains, juicing, collecting fruit juice, and removing fruit residues;
2) clarification treatment of fruit juice
Rapidly cooling the fruit juice to 3-5 ℃, adding 30-35 mg/L of pectinase and 40-60 mg/L of sulfur dioxide; standing and clarifying for 24-36 hours to obtain supernatant, namely the to-be-fermented liquid;
3) primary denitrogenation fermentation
Transferring the liquid to be fermented into a fermentation tank, heating to 12-15 ℃, adding saccharomyces cerevisiae into the fermentation tank, controlling the temperature to be 16-18 ℃ for fermentation, adding bentonite 0.45-0.55 g/L into the fermentation tank when the alcohol content of the fermentation liquid reaches 3.8-4.5% vol, removing nitrogen, removing flocculent precipitate and wine lees at the bottom of the fermentation tank, and continuing fermentation;
4) secondary denitrogenation fermentation
When the alcohol content of the fermentation liquor subjected to primary denitrification reaches 6-7% vol, adding bentonite 0.75-0.85 g/L into the fermentation tank for secondary denitrification, and further removing flocculent precipitate and lees at the bottom of the fermentation tank; continuously controlling the temperature of the fermentation liquor to 16-18 ℃ for fermentation until the alcohol content is 10-12% vol, rapidly cooling the fermentation liquor to 1-2 ℃, centrifugally separating to remove lees sediment, and collecting supernatant;
5) fining and clarifying
Adding 45-55 mg/L of chitosan into the supernatant, uniformly stirring, standing, and filtering to clarify to obtain sweet white grape wine base;
6) treatment for stabilization of cold regulation
Freezing the sweet white grape wine base to-4.5 ℃, keeping for 6-8 days, performing coarse filtration, and finally performing aseptic filtration on the yeast to obtain the sweet white grape wine.
2. The process for preparing sweet white wine by using nitrogen removal method as claimed in claim 1, wherein the white wine in step 1) is collected when the variety of Miscanthus floridulus and the sugar degree is 26-27 brix.
3. The process for preparing sweet white wine by nitrogen removal according to claim 1, wherein the pectinase in step 2) is LallzymeC pectinase.
4. The process for preparing sweet white wine by using the nitrogen removal method according to claim 1, wherein the Saccharomyces cerevisiae in the step 3) is French QA23 active dry yeast, and the dosage is 180-220 mg/L.
5. The process for preparing sweet white wine by nitrogen removal according to claim 1, wherein the filtration of step 5) is performed by diatomite filter.
6. A process as claimed in any one of claims 1 to 5, wherein the coarse filtration of step 6) is: filtering with diatomite filter to obtain clear filtrate.
7. The process for preparing sweet white wine by nitrogen removal according to any one of claims 1-5, wherein the final sterilization and filtration of the yeast in step 6) is: filtering with 0.8 μm cardboard, and sterilizing with 0.65 μm microporous filter.
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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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