CN107338147A - The wine-making technology of total phenol and anthocyanin content in a kind of raising red wine - Google Patents
The wine-making technology of total phenol and anthocyanin content in a kind of raising red wine Download PDFInfo
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- CN107338147A CN107338147A CN201710802124.5A CN201710802124A CN107338147A CN 107338147 A CN107338147 A CN 107338147A CN 201710802124 A CN201710802124 A CN 201710802124A CN 107338147 A CN107338147 A CN 107338147A
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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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Abstract
The present invention discloses a kind of wine-making technology for improving total phenol and anthocyanin content in red wine, this method is in traditional vintage wine technique, additionally add the grape skin of original grape skin quality 5%~30%, brewageing for red wine is carried out as raw material, improve the content of total phenol material and anthocyanin in gained red wine, and strengthen the color intensity of grape wine, overcome because grape itself inferior quality causes to use Phenol Substance in Red Wine and anthocyanin content obtained by traditional fermentation technique relatively low, mouthfeel is boring, the shortcomings of color is shallower, a kind of aldehydes matter content is brewed to enrich, mouthfeel balances, give off a strong fragrance, the full red wine of wine body.The present invention is simple to operate, cost is relatively low, grape industrial chain can be extended, grape skin is set to obtain sufficient cycling and reutilization, turn waste into wealth, and strengthen the color intensity of grape wine, the quality of red wine can be significantly improved, with good economic benefit, suitable for vast middle-size and small-size Wine Enterprises.
Description
Technical field
The invention belongs to grape wine processing technique field, and in particular to one kind improves total phenol and flower by increasing the skin quantity of slag
The technique for brewageing red wine of color glycosides content.
Background technology
A kind of grape wine drink all good as color, smell and taste, the pleasure of the senses of people can be met, had again at a relatively high
Nutrition and health care is worth.Traditional technique for brewageing red wine is：After rejecting the fruit that goes rotten, grape is subjected to broken squeezing, made
Obtain grape skin to mix with grape juice, and brew and form by steps such as alcoholic fermentation, after fermentation.Brewageed under this traditional handicraft
Red wine, the quality of its quality most depends directly on the quality of grape used.
Judge that grape mainly has if appropriate for the index of wine brewing：The accumulation of sugar content, acid content and tannin anthocyanin
Etc..After the grape maturity in many producing regions, quality is not optimal, and the content of its tannin or anthocyanin is relatively low, with this Portugal
Grape are that the grape wine that raw material brews by traditional handicraft often shows the shortcomings of total phenol content is low, color is bad.Wherein phenol
Class material is complicated as a major class and material with inoxidizability, be primarily involved in being formed the taste of grape wine, skeleton, structure and
Color etc., the feature and quality of red wine are even more important；And anthocyanin is then the material base of its color, to red wine
Color play a decisive role.Anthocyanin also has the physiological functions such as antioxidation activity, protection angiocarpy and nervous system simultaneously.Cause
This, the wine-making technology of total phenol and anthocyanin is with regard to particularly necessary in a kind of raising red wine of exploitation.
Substantial amounts of grape skin can be produced in grape juice process, research of the China to grape skin just rises
Step, is largely used for feed and fertilizer, and some are then incinerated, or even directly abandons, and utilization rate is extremely low.This is not only a kind of energy
The waste in source, certain threat can be also caused to environment.
The content of the invention
The technical problems to be solved by the invention are to overcome in the prior art because grape itself inferior quality causes to adopt
The shortcomings of total phenol of the red wine obtained by traditional fermentation technique and anthocyanin content are relatively low, color is bad, there is provided one kind passes through increasing
The Grape Skin quantity of slag is added to improve total phenol and the red wine brewage process of anthocyanin.
Technical scheme is used by solving above-mentioned technical problem：The grape stem removing after going rotten will be rejected, will be crushed using cold
It is fitted into after machine squeezing is broken in fermentation tank, and grape skin is added into fermentation tank, the grape skin added is fermentation tank Central Plains
Have the 5%~30% of grape skin quality, and the saccharomyces cerevisiae and sucrose added after potassium metabisulfite, activation, impregnated
Fermentation, separation squeezing after dipping ferment, gravity flow wine and squeezing wine are mixed into row alcoholic fermentation, the complete rear ageing of alcoholic fermentation,
It is filling, obtain red wine.
The present invention is improved in red wine in the wine-making technology of total phenol and anthocyanin content, and the grape skin preferably added is
The 10%~20% of original grape skin quality.
Original grape skin quality can determine according to following methods in above-mentioned fermentation tank：
The vinifera destemming after going rotten will be rejected, using cold disintegrating machine carry out squeezing it is broken after, collect gained grape juice
With grape skin, the weight/mass percentage composition of grape skin is determined according to following formula：
Then the weight/mass percentage composition of the grape skin of above-mentioned determination is multiplied by with the grape quality added in fermentation tank, you can
Obtain original grape skin quality in fermentation tank.
Ratio of the invention by controlling additional grape skin, overcome because grape itself inferior quality causes using biography
The shortcomings of total phenol of red wine and anthocyanin content are relatively low obtained by system brewage process, color is bad, brews a kind of aldehydes matter
Rich content, the red wine that mouthfeel is balanced, given off a strong fragrance, wine body is full.The present invention is simple to operate, and cost is relatively low, Ke Yiyan
Grape industrial chain is stretched, grape skin is obtained sufficient cycling and reutilization, turns waste into wealth, and the color for strengthening grape wine is strong
Degree, can significantly improve the quality of red wine, have good economic benefit, suitable for vast middle-size and small-size Wine Enterprises.
Embodiment
With reference to embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited only to following reality
Apply example.
Embodiment 1
4kg is rejected into the vinifera destemming after going rotten, carrying out squeezing using cold disintegrating machine crushes, and broken degree is required
It is moderate, to avoid discharging grease and the tannin inferior in grape pip, influence the quality of grape wine.Then gained grape juice is collected
With grape skin, it is determined that the wherein weight/mass percentage composition of grape skin.4kg is rejected into the vinifera destemming after going rotten, utilized
It is fitted into after cold disintegrating machine squeezing is broken in fermentation tank, and the weight/mass percentage composition of the grape skin according to above-mentioned determination, calculate hair
Original grape skin quality in fermentation tank, the grape skin of original grape skin quality 5% in fermentation tank is added into fermentation tank, so
After add potassium metabisulfite, added after 24 hours activation after saccharomyces cerevisiae and sucrose, dipping fermentation 15 days, wherein laying particular stress on
The addition of potassium sulfite and saccharomyces cerevisiae is followed successively by 100mg/L, 200mg/L, and the addition of sucrose is final to adjust grape wine
Alcoholic strength is advisable for 12%；Separation squeezing after dipping has fermented, gravity flow wine and squeezing wine are mixed into row alcoholic fermentation 45 days, wine
Essence ferment ageing, filling afterwards, obtains red wine.
Embodiment 2
In the present embodiment, the grape skin of original grape skin quality 10% in fermentation tank is added into fermentation tank, other
Step is same as Example 1, obtains red wine.
Embodiment 3
In the present embodiment, the grape skin of original grape skin quality 20% in fermentation tank is added into fermentation tank, other
Step is same as Example 1, obtains red wine.
Embodiment 4
In the present embodiment, the grape skin of original grape skin quality 30% in fermentation tank is added into fermentation tank, other
Step is same as Example 1, obtains red wine.
Reference examples
4kg viniferas are rejected and gone rotten, direct crush loads fermentation tank after removing stalk, then adds potassium metabisulfite,
The saccharomyces cerevisiae and sucrose added after 24 hours after activation, wherein dipping fermentation 15 days, potassium metabisulfite and saccharomyces cerevisiae
Addition be followed successively by 100mg/L, 200mg/L, the addition of sucrose is is advisable to adjust the final alcoholic strength of grape wine as 12%；
Impregnate separation after having fermented to squeeze, gravity flow wine is mixed into row alcoholic fermentation 45 days with squeezing wine, ageing, filling after alcoholic fermentation is complete
Dress, obtains red wine.
Inventor according to《GBT 15038-2006 grape wine, fruit wine universaling analysis method》With the Portugal of American wines association
Grape wine tastes table (AMS), and the red wine brewageed to embodiment 1~4 and reference examples carries out constituent analysis, the results are shown in Table 1, and root
Sensory evaluation is carried out to it according to the people of standards of grading tissue 6 in table 2, the results are shown in Table 3.
Analyze data in 1 each treatment group of table
Table 2AWS standards of grading
The sensory evaluation score of wine sample after table 3 is respectively handled
From table 1, compared with the red wine traditionally brewageed in comparative example, the embodiment of the present invention 1,2,3,
In the red wine that 4 (additional skin slags 5%, 10%, 20%, 30%) are brewageed total phenol content be respectively increased 14.7%, 13.3%,
16.7%th, 14.6%.And anthocyanin content has been respectively increased 19.6%, 15.16%, 13.36%, 6.5%, hue angle also has aobvious
The raising of work, illustrate that the inventive method can significantly improve total phenol of red wine and the content of anthocyanin, while to improving Portugal
The color and luster of grape wine has a great impact.From table 3, compared with reference examples, the red wine that embodiment 1,2,3,4 is brewageed is in perfume (or spice)
All it is improved in gas, mouthfeel and structure, overall impression.
Claims (3)
- A kind of 1. wine-making technology for improving total phenol and anthocyanin content in red wine, it is characterised in that：It will reject after going rotten Grape stem removing, it is fitted into after being crushed using the squeezing of cold disintegrating machine in fermentation tank, and grape skin is added into fermentation tank, the Portugal added Grape skin slag is 5%~30% of original grape skin quality in fermentation tank, and the wine brewing ferment added after potassium metabisulfite, activation Female and sucrose, dipping fermentation is carried out, separation squeezing after dipping has fermented, gravity flow wine and squeezing wine is mixed into row alcoholic fermentation, Ageing, filling after alcoholic fermentation is complete, obtains red wine.
- 2. the wine-making technology according to claim 1 for improving total phenol and anthocyanin content in red wine, it is characterised in that： The grape skin added is the 10%~20% of original grape skin quality.
- 3. the wine-making technology according to claim 1 or 2 for improving total phenol and anthocyanin content in red wine, its feature exist Original grape skin quality determines according to following methods in the fermentation tank：The vinifera destemming after going rotten will be rejected, using cold disintegrating machine carry out squeezing it is broken after, collect gained grape juice and Portugal Grape skin slag, the weight/mass percentage composition of grape skin is determined according to following formula：Then the weight/mass percentage composition of the grape skin of above-mentioned determination is multiplied by with the grape quality added in fermentation tank, you can obtain Original grape skin quality in fermentation tank.
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| CN201710802124.5A CN107338147A (en) | 2017-09-07 | 2017-09-07 | The wine-making technology of total phenol and anthocyanin content in a kind of raising red wine |
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| CN201710802124.5A CN107338147A (en) | 2017-09-07 | 2017-09-07 | The wine-making technology of total phenol and anthocyanin content in a kind of raising red wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865564A (en) * | 2018-06-22 | 2018-11-23 | 江南大学 | A kind of fermented type Flower wine and preparation method thereof rich in anthocyanin |
| CN113980758A (en) * | 2021-11-30 | 2022-01-28 | 学林苑(深圳)葡萄酒文化有限公司 | Method for brewing red wine with high content of polyphenol substance component |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635596A (en) * | 2016-12-31 | 2017-05-10 | 陕西师范大学 | Method for making red wine based on skin-seed ratio control |
-
2017
- 2017-09-07 CN CN201710802124.5A patent/CN107338147A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635596A (en) * | 2016-12-31 | 2017-05-10 | 陕西师范大学 | Method for making red wine based on skin-seed ratio control |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865564A (en) * | 2018-06-22 | 2018-11-23 | 江南大学 | A kind of fermented type Flower wine and preparation method thereof rich in anthocyanin |
| CN113980758A (en) * | 2021-11-30 | 2022-01-28 | 学林苑(深圳)葡萄酒文化有限公司 | Method for brewing red wine with high content of polyphenol substance component |
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