CN107338145A - A kind of mixed method for brewing of multi items grape wine - Google Patents
A kind of mixed method for brewing of multi items grape wine Download PDFInfo
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- CN107338145A CN107338145A CN201710431770.5A CN201710431770A CN107338145A CN 107338145 A CN107338145 A CN 107338145A CN 201710431770 A CN201710431770 A CN 201710431770A CN 107338145 A CN107338145 A CN 107338145A
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to Production of Wine field, particularly discloses a kind of mixed method for brewing of multi items grape wine.The mixed method for brewing of the multi items grape wine, it is characterized in that：The grape of harvesting is sorted, then crushes squeezing, obtains broken liquid；SO is added into broken liquid2It is well mixed with pectase, separating and filtering after standing, obtains clarified solution；Clarified solution is moved into fermentation tank, yeast fermentation is added, obtains one time fermentation liquid；One time fermentation liquid is transferred in secondary fermentation tank, bentonite fermentation is added, stands afterwards, separating and filtering, sample examination analysis is filling after qualified, obtains product.Step of the present invention is simple, reasonable in design, and product has the characteristics of beautiful and clear, taste is salubrious, fragrance is complicated soft, aroma is strong, mellow in taste, unique flavor.
Description
（One）Technical field
The present invention relates to Production of Wine field, more particularly to a kind of mixed method for brewing of multi items grape wine.
（Two）Background technology
Grape wine is mainly brewageed by grape fermentation and formed, therefore the not only multiple nutritional components containing grape in itself in wine, and
Also there are caused multiple nutritional components, especially resveratrol during the fermentation, there is antioxidation, fat can be prevented
Liver, angiocarpy and artery sclerosis, blood fat, blood pressure, kidney stone, senile dementia etc. can be reduced, internal rubbish can be eliminated, anti-cancer is anti-
Cancer, moreover it is possible to delaying female climacteric, alleviate involutional reaction.
Due to these advantages that grape wine has, a kind of its popular drinks drink of composition, but existing grape
Wine is mostly to add white sugar to blend and forms, though or useful pure fresh grape brewage, technique is simple and crude coarse, and grape variety differs, and is made
Grape wine in the various nutrient composition contents that contain it is small, and mouthfeel is also bad, it is therefore necessary to brewing grape wine work
Skill first and second is improved, and can prepare the grape wine that nutrient composition content is high, in good taste.
（Three）The content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of step is simple, the multi items of mellow in taste, unique style
The mixed method for brewing of grape wine.
The present invention is achieved through the following technical solutions：
A kind of mixed method for brewing of multi items grape wine, comprises the following steps：
（1）The grape of harvesting is sorted, then crushes squeezing, obtains broken liquid；
（2）SO is added into broken liquid2It is well mixed with pectase, stands 24 hours at 16-18 DEG C, separating and filtering, obtain
Clarified solution；
（3）Clarified solution is moved into fermentation tank, adds yeast, in 20-22 DEG C of fermentation, obtains one time fermentation liquid；
（4）One time fermentation liquid is transferred in secondary fermentation tank, bentonite is added, is fermented at 15-17 DEG C, and sampling inspection at any time
Survey, fermentation is terminated after reaching requirement, separating and filtering after standing 7-10 days, sample examination analysis is filling after qualified, obtains product.
The present invention is directed to the characteristics of grape performance, mouthfeel, flavor difference of different cultivars, and it is mixed to brewage and ground
Study carefully, obtain preferable production technology.
The present invention more excellent technical scheme be：
Step（1）In, the squeezing juice Tang of the grape of harvesting, which all controls, removes rotten, rotten, band spot in 160-180g/L, sorting
Miscellaneous fruit, then carry out soft broken squeezing.
Step（2）In, SO2Addition crush liquid for 100-120mg/L, the addition of pectase crushes liquid for 25g/t.
Step（3）In, the addition of yeast is 100g/t clarified solutions.
Step（4）In, according to required by finished wine alcoholic strength, pol calculate needed for former wine and the dosage of grape fruitade,
Bentonite is added according to the amount of 1kg/T one time fermentation liquid, is fermented at 16 DEG C.
Step of the present invention is simple, reasonable in design, and product has that beautiful and clear, taste is salubrious, the complicated soft, aroma of fragrance
The characteristics of strong, mellow in taste, unique flavor.
（Four）Embodiment
Embodiment 1：A kind of mixed method for brewing of multi items grape wine
（1）Harvesting：Grape should not be excessively ripe, and squeezing juice pol is controlled in 160g/L or so；
（2）Sorting：Will be rotten, rotten, the miscellaneous fruit of band spot etc. removes；
（3）Broken squeezing is soft；
（4）Clarifying treatment：Add 100mg/L SO2It is mixed evenly with 25g/T pectase, temperature control is quiet at 16 DEG C or so
Put 24 hours；
（5）One time fermentation：Preferred yeast 100g/T dosage culture yeasts liquid, add in fermentation tank and fermented, temperature control exists
20 DEG C or so；
（6）Secondary fermentation：Alcoholic strength, pol according to required by finished wine calculate required former wine and grape fruitade dosage, swollen
Profit soil is added in secondary fermentation tank by 1kg/T to be fermented, and temperature control is at 15 DEG C or so, and sampling detection at any time, and reaching will
Fermentation is terminated after asking in time, 7 days is stood and carries out separating and filtering.Air pressure size is adjusted on request, and then sample examination is analyzed, qualified
After carry out it is filling.
Embodiment 2：A kind of mixed method for brewing of multi items grape wine
（1）Harvesting：Grape should not be excessively ripe, and squeezing juice pol is controlled in 180g/L or so；
（2）Sorting：Will be rotten, rotten, the miscellaneous fruit of band spot etc. removes；
（3）Broken squeezing is soft；
（4）Clarifying treatment：Add 120mg/L SO2It is mixed evenly with 25g/T pectase, temperature control is quiet at 18 DEG C or so
Put 24 hours；
（5）One time fermentation：Preferred yeast 100g/T dosage culture yeasts liquid, add in fermentation tank and fermented, temperature control exists
22 DEG C or so；
（6）Secondary fermentation：Alcoholic strength, pol according to required by finished wine calculate required former wine and grape fruitade dosage, swollen
Profit soil is added in secondary fermentation tank by 1kg/T to be fermented, and temperature control is at 17 DEG C or so, and sampling detection at any time, and reaching will
Fermentation is terminated after asking in time, 10 days is stood and carries out separating and filtering.Air pressure size is adjusted on request, and then sample examination is analyzed, and is closed
Carried out after lattice filling.
Embodiment 3：A kind of mixed method for brewing of multi items grape wine
（1）Harvesting：Grape should not be excessively ripe, and squeezing juice pol is controlled in 170g/L or so；
（2）Sorting：Will be rotten, rotten, the miscellaneous fruit of band spot etc. removes；
（3）Broken squeezing is soft；
（4）Clarifying treatment：Add 110mg/L SO2It is mixed evenly with 25g/T pectase, temperature control is quiet at 17 DEG C or so
Put 24 hours；
（5）One time fermentation：Preferred yeast 100g/T dosage culture yeasts liquid, add in fermentation tank and fermented, temperature control exists
21 DEG C or so；
（6）Secondary fermentation：Alcoholic strength, pol according to required by finished wine calculate required former wine and grape fruitade dosage, swollen
Profit soil is added in secondary fermentation tank by 1kg/T to be fermented, and temperature control is at 16 DEG C or so, and sampling detection at any time, and reaching will
Fermentation is terminated after asking in time, 8 days is stood and carries out separating and filtering.Air pressure size is adjusted on request, and then sample examination is analyzed, qualified
After carry out it is filling.
Claims (5)
1. a kind of mixed method for brewing of multi items grape wine, it is characterized in that, comprise the following steps：（1）The grape of harvesting is divided
Pick, then crush squeezing, obtain broken liquid；（2）SO is added into broken liquid2It is well mixed with pectase, it is quiet at 16-18 DEG C
Put 24 hours, separating and filtering, obtain clarified solution；（3）Clarified solution is moved into fermentation tank, adds yeast, is fermented in 20-22 DEG C,
Obtain one time fermentation liquid；（4）One time fermentation liquid is transferred in secondary fermentation tank, bentonite is added, is fermented at 15-17 DEG C, and
Sampling detection at any time, fermentation being terminated after reaching requirement, separating and filtering after standing 7-10 days, sample examination analysis is filling after qualified,
Obtain product.
2. the mixed method for brewing of multi items grape wine according to claim 1, it is characterised in that：Step（1）In, the Portugal of harvesting
The squeezing juice Tang of grape, which all controls, removes miscellaneous fruit rotten, rotten, with spot in 160-180g/L, sorting, then carries out soft break
Broken squeezing.
3. the mixed method for brewing of multi items grape wine according to claim 1, it is characterised in that：Step（2）In, SO2Addition
Measure and crush liquid for 100-120mg/L, the addition of pectase crushes liquid for 25g/t.
4. the mixed method for brewing of multi items grape wine according to claim 1, it is characterised in that：Step（3）In, yeast adds
Dosage is 100g/t clarified solutions.
5. the mixed method for brewing of multi items grape wine according to claim 1, it is characterised in that：Step（4）In, according to finished product
Alcoholic strength required by wine, pol calculate needed for former wine and the dosage of grape fruitade, added according to the amount of 1kg/T one time fermentation liquid
Bentonite, fermented at 16 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710431770.5A CN107338145A (en) | 2017-06-09 | 2017-06-09 | A kind of mixed method for brewing of multi items grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710431770.5A CN107338145A (en) | 2017-06-09 | 2017-06-09 | A kind of mixed method for brewing of multi items grape wine |
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| Publication Number | Publication Date |
|---|---|
| CN107338145A true CN107338145A (en) | 2017-11-10 |
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| CN201710431770.5A Pending CN107338145A (en) | 2017-06-09 | 2017-06-09 | A kind of mixed method for brewing of multi items grape wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114933943A (en) * | 2022-05-12 | 2022-08-23 | 中粮华夏长城葡萄酒有限公司 | Brewing method of longan wine in natural low-temperature environment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1283681A (en) * | 2000-06-20 | 2001-02-14 | 张立民 | Process for preparing fermented wintercherry wine and its product |
| CN103194347A (en) * | 2013-04-25 | 2013-07-10 | 西北农林科技大学 | Aroma-enhancing brewing process for grape wines and fruit wines |
| CN106434094A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Sparkling vitis heyneana wine and preparation method thereof |
-
2017
- 2017-06-09 CN CN201710431770.5A patent/CN107338145A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1283681A (en) * | 2000-06-20 | 2001-02-14 | 张立民 | Process for preparing fermented wintercherry wine and its product |
| CN103194347A (en) * | 2013-04-25 | 2013-07-10 | 西北农林科技大学 | Aroma-enhancing brewing process for grape wines and fruit wines |
| CN106434094A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Sparkling vitis heyneana wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114933943A (en) * | 2022-05-12 | 2022-08-23 | 中粮华夏长城葡萄酒有限公司 | Brewing method of longan wine in natural low-temperature environment |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20171110 |