CN107325906B - Preparation method of spine grape wine - Google Patents

Abstract

The invention discloses a preparation method of spine grape wine, which comprises the following steps: (1) selecting mature vitis davidii as a raw material, wherein the sugar content in the vitis davidii is more than 17%; (2) washing the Vitis davidii with water, and drying by blowing after washing; (3) crushing the blow-dried vitis davidii to obtain a mixture; (4) putting the mixture into a container, sealing the opening of the container, and naturally fermenting; the fermentation conditions were controlled as follows: the fermentation time is 200-240 days; controlling the temperature in the fermentation period to be 0-20 ℃; (5) and (5) obtaining the spine grape wine after the fermentation is finished. The Vitis davidii wine has good nutritive value and health promotion effect.

Description

Preparation method of spine grape wine

Technical Field

The invention relates to a preparation method of spine grape wine, and belongs to the field of spine grape wine.

Background

The wine is a beverage with the alcohol content of not less than 8.5% obtained by completely or partially fermenting crushed or uncrushed fresh grape fruits or grape juice with alcohol. Medical research shows that: the grape has high nutrition, and the grape wine taking the grape as the raw material also contains various amino acids, minerals and vitamins which are all nutrients which must be supplemented and absorbed by human bodies. The known wine contains about 600 kinds of components beneficial to human body. The nutritional value of wine is thus also widely recognized.

The preparation process of the wine is roughly divided into the following steps: 1. selecting mature grape fruits as raw materials, 2, cleaning and airing, 3, crushing, 4, fermenting, 5, filtering, cold treating, sterilizing and the like. It can be seen that the only fermentation step in the overall process is the main process for changing the wine ingredients, while the other steps are the treatment of the existing ingredients. The fermentation process is the most critical step in wine brewing.

The fermentation can be divided into natural fermentation and artificial fermentation, and the grapes contain natural yeast, so that additional yeast does not need to be added. Therefore, a fermentation method in which yeast is not additionally added is called natural fermentation, and a fermentation method in which yeast is artificially added is called artificial fermentation. Because natural yeast and other bacteria have certain uncertainty in the natural fermentation process, in large-scale production, an artificial fermentation mode is generally selected, and only some artificially screened yeasts for wine fermentation can be used.

The more ripe the grape, the less sour and the higher the sweetness. The grape used for brewing wine is fresh and mature grape, and the sugar content of the grape is high and reaches 17 percent or even 20 percent. Sugar can be converted into alcohol through fermentation, and the more sugar, the higher the alcoholic strength. However, yeast has limited tolerance to alcohol, and yeast is not viable in solutions with alcohol content in excess of 15%. Therefore, if the alcoholic strength is further improved, the alcohol can be enriched by adopting a distillation mode. Generally, the alcohol content of the commercially available wine is about 11% at most, and is difficult to reach 12%. White sugar is added in most of the brewing processes of the wine to improve the sugar content, and under the condition, the alcoholic strength can be improved to about 15%.

Research shows that the grape skin contains more anthocyanin than the grape pulp, and has the effects of protecting tiny blood vessels and resisting inflammation. Grape seed is rich in various amino acids, vitamins and minerals, and has health promoting and skin caring effects. Therefore, some experts recommend that after grapes are washed, the grapes are juiced together with skin and seeds, and nutrition is completely taken. However, in the brewing process, although most of the techniques are to ferment the grape skin with the grape seeds, the insoluble material is eventually filtered to remove it.

At the end of the fermentation, sulphur dioxide is generally added to the fermenter for sterilization, but this component is not harmful to the human body. CN106434082A discloses a method for preparing a sulfur-free grape wine, which does not add sulfur dioxide in the whole preparation process for fermentation, but the preparation process has strict requirements on each step, needs aseptic operation and has high requirements.

Vitis davidii (academia: Vitis davidii var. davidii) is a variant of the genus Vitis belonging to the family Vitaceae. Grapevine family woody vines. Qinling mountain, Funiu mountain and the provinces and cities in the south of China. The vitis davidii has the largest fruit in wild grapes and is a precious material for vertical greening and grape crossbreeding. The seed has no hair on the branch and has skin thorn, which is well different from other seeds.

Studies show that the spine grape contains more beneficial components, such as resveratrol, amino acids, anthocyanin and the like, for example, CN102181340A discloses a classic dry red spine grape wine, the raw material of the wine is the spine grape of Xiangniang I, whichThe physical and chemical indexes are as follows: total SO₂Is 47 mg/L; the volatile acid is 0.4 g/L; the resveratrol content is 1.65 mg/L; total phenols are 2098 mg/L; sensory indexes are as follows: the color is purplish red; the fruit has the fruit fragrance of variety, the fragrance is outstanding, the taste is pleasant, and no abnormal fragrance exists; the inlet is mellow and harmonious, and the structural sense is strong; has special style. However, the content of resveratrol in the wine is 1.65mg/L, the content is not high, and the nutritional value needs to be improved.

In the prior art, the fermentation time of wine is within 10 days, and reports that the fermentation time exceeds 30 days are hardly found. On the one hand, possibly because of the fact that the prolonged fermentation time does not produce economic value, and on the other hand, it may be considered that this period of fermentation is already sufficient to convert the sugars into alcohol, and that continuing the fermentation may have an adverse effect on the wine, and even the other bacteria evolve into dominant colonies, causing the wine to deteriorate. In addition, the fermentation temperature is also an important parameter, and fermentation is generally carried out at 20-30 ℃, and there are reports related to fermentation at the temperature lower than 20 ℃.

Disclosure of Invention

The invention solves the technical problems of improving the content of nutrient components in the spine grape wine, improving the nutrient value and the health care value of the spine grape wine and improving the taste of the spine grape wine.

The technical scheme of the invention is to provide a preparation method of spine grape wine, which comprises the following steps:

(1) selecting mature vitis davidii as a raw material, wherein the sugar content in the vitis davidii is more than 17%;

(2) washing the Vitis davidii with water, and drying by blowing after washing;

(3) crushing the blow-dried vitis davidii; obtaining a mixture; the mixture comprises grape skin, grape pulp, grape juice, grape seed, etc., i.e. any one part of the grape skin, grape pulp, grape juice, grape seed, etc. is not removed;

(4) putting the mixture into a container, sealing the opening of the container, and naturally fermenting;

the fermentation conditions were controlled as follows: the fermentation time is 200-240 days; controlling the temperature in the fermentation period to be 0-20 ℃, keeping the temperature not lower than 10 ℃ within 1-100 days of the fermentation period, keeping the fermentation temperature within 16-20 ℃ within 1-20 days of the fermentation period, and keeping the temperature within 0-4 ℃ for not more than 40 days;

wherein, within the last 50 days of the fermentation period, two filtrations are performed; the time between two times of filtration is 25-35 days;

(5) and (5) obtaining the spine grape wine after the fermentation is finished.

The invention mainly makes the nutrition and health care components in the grape skin and the grape seeds fully dissolved out through a long-time fermentation process, thereby improving the nutrition and health care value of the grape wine. The taste of the wine can be improved to a great extent by fully fermenting, and particularly, when some raw materials are not strictly selected, some insufficiently ripe grapes are mixed, the astringent taste of the grapes is difficult to remove without long-time fermentation, and even if sugar is added subsequently, the astringent taste of the grapes is difficult to completely cover.

The full fermentation is a fundamental difference from the prior art and achieves unexpected technical effects. After long-time fermentation, the resveratrol content of the spine grape wine can reach more than 7mg/mL, and the total anthocyanin and procyanidine can reach about 2.5 mg/mL.

The fermentation process is carried out twice, and the obtained wine (called wine base) can be directly drunk. Of course, to further improve the stability of storage, a cold stabilization treatment is required. Preferably, after the fermentation is finished, the spine grape wine is treated for 25 to 35 days at the temperature of between 6 ℃ below zero and 4 ℃ below zero and then filtered.

After about one month of cold stabilization treatment, filtering is carried out at a corresponding low temperature, and insoluble substances are removed, so that the grape wine with good stability and clarity can be obtained.

Preferably, the spine grape wine is bottled after being sterilized. After bottled, the shelf life of the bottled beverage can reach 15-20 years. The disinfection and sterilization can be carried out by using the common high-temperature instant sterilization technology or adding sulfur dioxide (or corresponding sulfite).

Preferably, the fermentation container is a small-mouth container made of PET plastic.

In the actual production process, the inventor adopts a PET (polyethylene terephthalate) barrel filled with water in a barrel for production treatment, the volume of the PET barrel is about 15-25L, and 20-35 jin of crushed grapes can be filled in the PET barrel; preferably, the broken Vitis davidii is filled into a container to 2/3 of the container volume. During the test, a PET bucket (for fermentation, also called fermenter) of a slightly smaller volume can be used.

Preferably, the volume of the container for fermentation of the present invention is 50L or less. And pouring the crushed grapes into a container until the crushed grapes occupy 55-70% of the volume of the container.

In the prior art, many large manufacturers use large volume fermenters and many smaller manufacturers use oak barrels. The large volume fermentation tank is mainly used for saving the production cost, and the oak barrel is used for improving the aroma components of the wine because the oak contains high-quality tannin which can enter the wine.

The invention considers that the single use of the Vitis davidii for fermentation is enough, so that the most natural original flavor can be kept, and the wine with good quality can be obtained through natural fermentation without adding other substances additionally.

Preferably, only when preparing sweet, semi-sweet wines, sugar, preferably white sugar, is added at the time of crushing.

Preferably, the crushing is manual crushing, and unqualified vitis vinifera is removed during manual crushing.

Preferably, the container opening is sealed with a plastic wrap.

Preferably, when the temperature in the fermentation period exceeds 12 ℃, a hole is formed in the sealing position of the container opening every day, the sealing is carried out after 5-10 hours of air outlet, when the temperature in the fermentation period is 6-12 ℃, the hole is formed in the sealing position of the container opening every 2-5 days, and the sealing is carried out after 1-2 hours of air outlet.

During fermentation, the yeast metabolizes by using carbohydrate to generate carbon dioxide, when the temperature is higher, the metabolism is faster, the fermentation container needs to be exhausted every day, and the phenomenon that a PET (polyethylene terephthalate) barrel (also called a fermentation barrel) expands air to cause cracking is avoided. At lower temperatures, the fermentation rate is slower and venting is required over a period of days. This is time consuming as the fermenter is very large, but is also required to obtain high quality wine.

Of course, the wine fermentation process requires air exhaust, but air exhaust cannot be performed every day. In general, for a fermentation tank, not only the tank opening needs to be completely opened, but also stirring (commonly called slag stirring) is needed to remove carbon dioxide. The inventors believe that these means may be relatively liable to contaminate the wine, thereby adversely affecting the subsequent fermentation process.

The invention adopts a clean needle to puncture the preservative film so as to make the carbon dioxide in the fermentation barrel flow out, and simultaneously, a small amount of air enters the barrel.

Preferably, the time from completion of picking to sealing in the container is controlled within 20 hours.

The harvesting of Vitis davidii is before and after mid-autumn festival, the temperature in the daytime is still high, and in order to avoid deterioration, the fermentation step needs to be carried out in a short time.

The fermentation time of the Vitis davidii is 200-240 days; up to 8 months, fermentation is followed by subsequent processing, and basically a batch of product is produced to 10-12 months in bottled sale.

In the actual fermentation process, the fermentation temperature is not too high, and the wine is easy to become acid, so the temperature is kept below 20 ℃ in the whole fermentation process. Since the fermentation time is long, especially in winter, the temperature is low, and the activity of yeast needs to be maintained for reducing energy consumption, the fermentation vat is preferably stored in a cellar, and when the temperature is lower than 6 ℃, basically no exhaust gas is needed. However, the survival of the yeast is affected by too long time of the low temperature, and the temperature is generally controlled within 0-4 ℃ for no more than 40 days in the fermentation period. After winter, the temperature rises again in the spring of the next year, and the fermentation process can be continued. Because the metabolized nutrient components are mainly sugars, and the sugar can not be metabolized in long-time fermentation, the number of yeasts is small, and simultaneously, the yeasts are easily polluted by other bacteria, so that a small amount of deteriorated products, accounting for about 1-2%, can exist in each batch of products, and of course, only the deteriorated fermented products need to be discarded without affecting the overall effect of the invention.

The invention has the following advantages.

1. Through full fermentation, the effective components of grape skin, grape seeds and grape juice are fully dissolved out, so that the content of the beneficial components in the spine grape wine is greatly improved. Through detection, the representative nutrient substances contain amino acids, the content of total amino acids can reach 6mg/mL, the representative functional components contain resveratrol, anthocyanin and procyanidine, the content of the resveratrol, anthocyanin and procyanidine can reach more than 7mg/mL, and the content of the total anthocyanin and procyanidine can reach about 2.5 mg/mL. These beneficial ingredients are present in much higher amounts than other commercially available wines.

In addition, the wine can balance insulin secretion, effectively reduce the concentration of blood sugar and reduce the risk of diabetes. Through detection, the wine provided by the invention has better antibacterial and anti-inflammatory effects than aspirin.

2. Through the full fermentation, the astringency in the grape skin and the grape seed, the acidity in the grape juice, etc. can be fully decomposed, thereby the taste of the grape wine is well improved.

3. The alcoholic strength of the wine can be improved through full fermentation, and can reach 13.5% under the condition of no sugar.

4. The oxygen concentration of the fermentation barrel can be adjusted by keeping the exhaust (air outlet) of the fermentation barrel, the oxygen can enter the fermentation barrel to inhibit the growth of partial anaerobic bacteria, and the fermentation can be continued after the sealing treatment. The partial aerobic bacteria can also partially or completely metabolize the sour and astringent substances, thereby greatly improving the mouthfeel. The cover of the fermentation barrel does not need to be completely opened during exhausting, or the fermentation barrel with a narrow opening is used, so that the pollution of other strains is better avoided, the grape wine cannot deteriorate in a long-time fermentation process, and the success rate of brewing the grape wine reaches more than 98%. Meanwhile, the exhaust is beneficial to the emission of peculiar smell in the wine, so that the wine has pure and fragrant taste.

Detailed Description

The present invention will be further described with reference to the following examples.

Example 1

This example 1 provides a method for preparing spine grape wine, including the following steps:

(1) selecting mature vitis davidii as a raw material, wherein the sugar content in the vitis davidii is more than 17%; wherein the Vitis davidii var davidii is blue purple-purple red, and Vitis davidii with larger particles and thicker skin is picked;

the specific picking time is 10 days before and after mid-autumn festival, the place is wild vitis amurensis of southern grape ditches in Zhongfang county in Huahua city of Hunan province, the tree age of the vitis amurensis is more than 30 years, and the rest is old vines in hundred years;

(2) cleaning the picked grapes with fresh saline water and twice water on the same day, and fully drying the grapes with an air blower after cleaning; is beneficial to removing pesticide residues;

(3) manually crushing the blow-dried spine grapes, and removing unqualified grapes (such as immature grapes, rotten grapes and stems);

(4) loading the mixture into multiple containers, sealing the container openings with sealing films, and naturally fermenting; the container is a water bucket for barreled water, the material is PET, the volume is about 20L, and the fermentation barrel is cylindrical; each barrel can be filled with about 30 jin of grapes, and the volume of each barrel is preferably controlled to be 2/3 of the fermentation barrel; brewing is carried out in 200 barrels in parallel;

the fermentation conditions were controlled as follows: the fermentation time is 210-240 days; the temperature during the fermentation is controlled to be 0-20 ℃ in the whole process, the temperature is not lower than 10 ℃ within the first 100 days during the fermentation, wherein the fermentation temperature is kept to be 16-20 ℃ within the first 20 days during the fermentation; in the fermentation period, the time of the temperature between 0 and 4 ℃ is not more than 40 days;

the temperature is mainly controlled by the natural temperature, the temperature is mainly controlled to be not more than 20 ℃, the fermentation barrel is placed into the cellar in winter, the temperature is low, the fermentation process is slow, and basically no exhaust treatment is needed; in the later stage of fermentation, the temperature rises again and the fermentation speed rises again from the spring of the second year, the fermentation is also finished, the temperature in spring is not too high, the temperature is not required to be controlled deliberately, and unnecessary energy consumption is avoided;

when the temperature is higher, the exhaust treatment is needed, and generally, when the fermentation barrel is found to swell, the exhaust is timely carried out;

wherein, within the last 50 days of the fermentation period, two filtrations are performed; a time difference of about one month is formed between two times of filtration, so that the filter is fully kept stand and precipitated, the next filtration is convenient, and the second filtration is carried out 25-35 days after the first filtration; common cotton gauze is used for filtering;

(5) after the fermentation is finished, the spine grape wine (dry red wine) is obtained, and sugar is not added in the whole process.

In the spine grape wine prepared by the method, 10 barrels are deteriorated, 6 barrels are burst, and the success rate of brewing is 92 percent.

And mixing the obtained qualified wine to obtain a batch of the spine grape wine, wherein the alcoholic strength is 13.5%.

Wine active ingredient content test, which is entrusted to the gardening and forestry academy of Hunan agricultural university.

First, test materials

1. The jatropha prepared in example 1;

2. great wall dry red wine (refined cabernet): the product is produced by Chinese grain wine industry limited company and bought by supermarket;

3. luminous cup Chinese red wine: manufactured by Beijing Longhui brewing Co., Ltd, purchased from supermarkets;

second, test content and method

1. Measuring the indexes of procyanidine, resveratrol, total amino acids and total anthocyanin;

2. test method

(1) Content of procyanidin: heating and extracting in water bath, and measuring by spectrophotometry;

(2) the content of resveratrol is as follows: alcohol extraction and HPLC determination are adopted;

(3) total amino acid content: the determination is carried out by referring to the national standard method of pharmacopoeia;

(4) total anthocyanin content: measuring with ultraviolet spectrophotometer by pH differential method;

third, test results and analysis

1. Results and analysis

The content of active ingredients of different wines is analytically determined as shown in the following table (ND indicates no detection).

Table 1 concentration units of wine of different wine active ingredients: mg/mL

Kind of wine	Procyanidins	Resveratrol	Total amino acids	Total anthocyanins
					Spine grape wine	2.595	7.021	5.824	2.468
Chinese red grape wine	0.598	0.163	5.252	0.087
					Great wall dry red wine	1.839	ND	5.506	0.171

As can be seen from Table 1, the three wines described above have significant differences in functional ingredients. Wherein the contents of the indexes of the spine grape wine prepared in example 1 are highest, and then the great wall dry red wine (refined Cabernet) and the Chinese red wine are the second.

2. Conclusion

The experiments prove that the content of both the nutrient amino acids and the functional components (procyanidine, resveratrol and anthocyanin) is at a higher level in the tested wine.

In addition, the applicant also preliminarily tested the anti-inflammatory effect of the jatrorrhiza wine of example 1, and found that it has a good anti-inflammatory function.

Example 2

The 200-barrel thorn wine is brewed by the method in the embodiment 1, and the difference is that the air outlet time interval is strictly controlled, when the temperature in the fermentation period exceeds 12 ℃, the sealing position of the container opening is opened every day, the sealing is carried out after the air outlet time is 5-10 hours, when the temperature in the fermentation period is 6-12 ℃, the sealing position of the container opening is opened every 2-5 days, and the sealing is carried out after the air outlet time is 1-2 hours. Finally, the alcohol content is similar to that of the embodiment 1, but only 3 barrels are deteriorated without bursting, and the success rate of brewing is improved to 98.5 percent by calculation.

Example 3

Similarly, a sweet or semi-sweet wine was prepared by brewing the wine as in example 2, except that sugar was added during the crushing.

Example 4

Similarly, a wine was brewed as in example 2, with 10 barrels, except that the temperature of the fermentation was controlled at 23-30 ℃. It was found that after 25 days of brewing 3 barrels of wine started to become sour, after 40 days two barrels of wine had completely deteriorated, and after 80 days only 3 barrels had not deteriorated, but the taste was poor.

Example 5

Semi-sweet wine was brewed by the process of example 3 and the wine obtained was further processed: namely, the cold stabilization treatment is carried out, the treatment is carried out for 30 days at the temperature of minus 5 ℃, then the filtration is carried out, the precipitate is removed, and the sterilization and disinfection operations are carried out after the bottling. The wine can be stored for 15-20 years after stability test.

Randomly selecting 750mL of 6 bottles of spine grape wine, and carrying out quality detection in a product quality supervision and inspection institute in Xixia city, wherein the detected items are all in accordance with relevant standards.

The test environment is as follows: temperature: 20 ℃, humidity: 50% according to GB 15037-2006.

Claims (7)

1. The preparation method of the spine grape wine is characterized by comprising the following steps:

(1) selecting mature vitis davidii as a raw material, wherein the sugar content in the vitis davidii is more than 17%;

(2) washing the Vitis davidii with water, and drying by blowing after washing;

(3) crushing the blow-dried vitis davidii to obtain a mixture;

(4) putting the mixture into a container, sealing the opening of the container, and naturally fermenting;

the fermentation conditions were controlled as follows: the fermentation time is 200-240 days; controlling the temperature in the fermentation period to be 0-20 ℃, wherein the temperature is not lower than 10 ℃ in 1-100 days of the fermentation period, and the fermentation temperature is 16-20 ℃ in 1-20 days of the fermentation period; in the fermentation period, the time of the temperature between 0 and 4 ℃ is not more than 40 days;

wherein, within the last 50 days of the fermentation period, two filtrations are performed; the time between two times of filtration is 25-35 days;

(5) after the fermentation is finished, obtaining the spine grape wine;

the fermentation container is a small-opening container made of PET plastic; sealing the opening of the container by using a plastic preservative film;

and (3) when the temperature in the fermentation period exceeds 12 ℃, forming holes at the sealing position of the container opening every day, sealing after 5-10 hours of air outlet, forming holes at the sealing position of the container opening every 2-5 days when the temperature in the fermentation period is 6-12 ℃, and sealing after 1-2 hours of air outlet.

2. The method according to claim 1, wherein the wine is further processed at-6 to-4 ℃ for 25 to 35 days after fermentation, and then filtered.

3. The method according to claim 1 or 2, wherein the thorn wine is sterilized and bottled.

4. The method of claim 1, wherein the mixture is filled into a container to 55 to 70% by volume of the container.

5. The method of claim 1, wherein the sugar is added during the disruption.

6. The method of claim 1, wherein the disruption is manual disruption, and the defective Vitis vinifera is removed during the manual disruption.

7. The method of claim 1, wherein the time from completion of harvesting to sealing in a container is controlled to be within 20 hours.