CN107384671A - A kind of production method of organic wine - Google Patents
A kind of production method of organic wine Download PDFInfo
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- CN107384671A CN107384671A CN201710829125.9A CN201710829125A CN107384671A CN 107384671 A CN107384671 A CN 107384671A CN 201710829125 A CN201710829125 A CN 201710829125A CN 107384671 A CN107384671 A CN 107384671A
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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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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05B—PHOSPHATIC FERTILISERS
- C05B7/00—Fertilisers based essentially on alkali or ammonium orthophosphates
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- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F17/00—Preparation of fertilisers characterised by biological or biochemical treatment steps, e.g. composting or fermentation
- C05F17/50—Treatments combining two or more different biological or biochemical treatments, e.g. anaerobic and aerobic treatment or vermicomposting and aerobic treatment
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/165—Yeast isolates
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
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- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/72—Candida
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Abstract
The present invention relates to a kind of production method of organic wine, by the plants interplanting with expelling parasite insecticidal effect in orchard, manages orchard according to organic planting requirement, grape is made wine after harvesting ripe, produces organic wine.The present invention is made wine using Organic grape, has nutrition, health, safe, the advantages of non agricultural chemical residuum.
Description
Technical field
The present invention relates to a kind of production method of organic wine.
Background technology
Bread is the staff of life, strengthens food security work, the health and life security of relation China more than 1,300,000,000, it is necessary to
Grab tightly and tightly, common people still there are many expectations, it is necessary to redouble one's efforts, work is run business into particular one reality, it is ensured that the people
" safety on the tip of the tongue ".
The content of the invention
The technical problem to be solved by the invention is to provide a kind of production method of organic wine, and the present invention, which uses, to be had
Machine grape is made wine, and has nutrition, health, safely, the advantages of non agricultural chemical residuum.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme:
A kind of production method of organic wine, it is characterised in that follow the steps below:
By the plants interplanting with expelling parasite insecticidal effect in orchard, orchard is managed according to organic planting requirement, plucks fruit
Ripe grape is made wine in garden, produces organic wine;
The plant with expelling parasite insecticidal effect includes garlic, lavender, fish pelargonium, common nepenthes, shichongcao and folium artemisiae argyi
In one kind or arbitrary proportion it is two or more;
The preparation of the grape wine follows the steps below:
A) collecting period determines:After grape fruit annesl, the change of the pol, acidity index of grape fruit is measured by sampling,
When acidity reaches 6.0~6.5g/L, start to harvest;
B) harvest:The grape fruit of fresh, healthy, the disease-free decayed fruit of harvesting and raw green fruit in organic orchard, pol 160~
230g/L;
C) destemming crushes:The grape of harvesting is reduced into temperature to 5~8 DEG C, flexible removing carpopodium is carried out, crushes, before crushing
60~120mg/kg of sulfur dioxide concentration is added, 20~60mg/L of enzyme is added when crushing into the container sterilized, container is in pan feeding
Before be filled with nitrogen or carbon dioxide, air-discharging is anti-oxidation, obtains grape mash;
D) cold soaking stain:Grape mash is reduced into temperature to 5~8 DEG C, impregnates 12~96h, daily Sprayer Circulation 1~2 time, every time
Spray the grape mash of 1/2~1/3 times of vessel volume amount;
E) extracting juice is pressed:The grape mash of cold soaking stain is pressed into extracting juice, the turbid juice of grape is obtained, during which rushes nitrogen or carbon dioxide removes
Oxygen;
F) low temperature clarification:Control temperature to add fining agent to 5~8 DEG C, staticly settle 24~48h in the turbid juice of grape, separate
Grape juice, 150~250NTU of turbidity, during which inflated with nitrogen or carbon dioxide remove oxygen;
G) the fragrant fermentation of production:Grape juice is risen again to 10~12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, and yeast quantity is not less than
106Cfu/ml, 10~12 DEG C of fermentation temperature, 24~72h of fermentation time;
H) alcoholic fermentation:The grape juice for producing fragrant fermentation is risen again to 15~25 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is not low
In 106Cfu/ml, 16~20 DEG C of fermentation temperature, 24~72h of fermentation time;
I) wine pin is separated:The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to 5 when monitoring alcoholic fermentation
~10 DEG C of separation wine pin, container are filled with nitrogen or carbon dioxide air-discharging before pan feeding;
J) malo-lactic fermentation:Be inoculated with the grape wine obtained to step i) Oneococcus onei and lactic acid bacteria 20~
60mg/L, 20~25 DEG C, 24~480h of fermentation time of fermentation temperature, complete malo-lactic fermentation;
K) store:The grape wine of malo-lactic fermentation is stored for 10~15 DEG C in temperature, period of storage 3~6 months,
It is 20~30ml/L to control free sulur dioxide concentration;
L) clarify:The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor, and grape base liquor uses
After 0.45 and 0.20 micron of film device is degerming, organic wine is produced;
The grape is Cabernet Sauvignon, U.S. pleasure, Cabernet Gernischt, Cabernet franc, hila, PINOT NOIR, Chardonnay, Italian Riesling and Riesling
In one kind or arbitrary proportion it is two or more;
The enzyme is two of one kind or arbitrary proportion in pectase, cellulase, papain, alginase and amylase
More than kind;
The fining agent is the two or more of one kind in gelatin, bentonite, PVPP and egg white or arbitrary proportion.
Fertilizer used in the orchard is two kinds of one kind or arbitrary proportion in organic fertilizer, organic and inorganic fertilizer and biological organic fertilizer
More than.
Agricultural chemicals used in the orchard is lime sulfur, Bordeaux mixture, mineral oil, trichoderma harzianum, quinolinone suspending agent, second
Alcohol, soda, China tree alkali, rotenone, Dalmatian chrysanthemum missible oil and one kind in matrine or arbitrary proportion are two or more.
Ecological marine alga biostimulant is added in the organic fertilizer, organic and inorganic fertilizer and biological organic fertilizer.
The ecological marine alga biostimulant is prepared according to following steps:
A marine alga fragment), is prepared:Marine alga after cleaning is crushed, obtains marine alga fragment;
B saccharification marine alga), is prepared:By marine alga fragment and water according to mass ratio 5~30:70~95 are fitted into agitator tank,
1~12h is stirred under the conditions of 50~100 DEG C, must be saccharified marine alga;
C marine alga filtrate and marine alga slag), are prepared:To be saccharified marine alga press filtration, and gained filtrate is marine alga filtrate, residue obtained to be
Marine alga slag;
D fermentation of seaweed thing), is prepared:By marine alga slag, urea, magnesium sulfate, sodium chloride, potassium dihydrogen phosphate and glucose according to
Mass ratio 95.5:1:0.5:1:1:1 is added in the fermentation tank to sterilize and mixes, and is adjusted to water content as 50~70% with water, obtains
The mass ratio of mixed culture medium, access candida utili, candida utili and mixed culture medium is 0.2~2:98~
99.8, it is 25~35 DEG C in temperature, under the conditions of oxygen content is 0.1~0.5mg/L, ferments 2~7 days, is 70~150 in temperature
Sterilize 20~90min under the conditions of DEG C, obtains fermentation of seaweed thing;
E ecological seaweed liquid biostimulant and marine alga residue), are prepared:The marine alga filtrate that step 3) obtains is added to
Stirred and evenly mixed in the fermentation of seaweed thing that step 4) obtains, obtain mixture, corynebacterium ammoniagenes prepared by access thawing method, mixture
The mass ratio of the corynebacterium ammoniagenes prepared with thawing method is 96~99.5:0.5~4, it is 25~35 DEG C in temperature, oxygen content 1
Under the conditions of~5mg/L, ferment 2~7 days, gained filtrate is ecological seaweed liquid biostimulant after press filtration;Filter residue is sea
Algae residue;
F ecological marine alga biostimulant), is prepared:Ecological seaweed liquid biostimulant it is concentrated and spray drying after, i.e.,
Obtain ecological marine alga biostimulant;
The marine alga is that one kind in Enteromorpha, sea-tangle, sargassum, opotism and kelp or arbitrary proportion are two or more.
The preparation of thawing method corynebacterium ammoniagenes follows the steps below:
I) expansion of strain is further cultured for:Using the thalline in exponential phase as seed, it is inoculated with 10% inoculum concentration
In fluid nutrient medium, 48h is cultivated in 30 DEG C of shaking table 160r/min, after 8000r/min centrifuges 10min, expansion is obtained and is further cultured for
Strain;
II) thawing method improve cell permeability:Thawing method is at least repeated once, and its step is:Step 1) is obtained
Expansion is further cultured for strain and is put into -20 DEG C of refrigerator, freezes 4h, takes out, dissolves at room temperature;
PH7.2~7.4 of the fluid nutrient medium, and be made into according to following mass ratio:Beef infusion broth 1.0L, peptone
10.0g, NaCl 5.0g, 20.0~25.0g of agar;
The preparation method of wherein beef infusion broth follows the steps below:Lean beef is cleaned, and chopping, weighs 550 grams of immersions
In 1375ml water, soak a night, filtering, 0.6kg/cm after filtrate packing2Sterilize 40min.
Step A) marine alga is Fresh Laminaria Japonica.
The candida utili and corynebacterium ammoniagenes are purchased from Chinese industrial Microbiological Culture Collection administrative center, numbering
Respectively CICC 31170 and CICC 10168.
The mode that ecological marine alga biostimulant is added in fertilizer is:With the interior addition manner of fertilizer material mixing granulation
With the outer addition manner for spraying to fertiliser granulates surface.
Invention has following advantageous effects:
1st, the present invention uses organic fruits and Organic grape as raw material, and the wine set that it is prepared is nutritious, health, peace
Entirely, the advantages of non agricultural chemical residuum.
2nd, grape base liquor technique of the present invention is unique, grape wine is had strong, pure and fresh fragrance, and mouthfeel is more compliant, and
Nutriment retains abundant;First using color and benefit materials in low temperature cold impregnation technology controlling extraction pericarp and fruit seed;
Then squeezing goes pericarp to carry out alcoholic fermentation using clarification grape juice, in the process order inoculation Non-Saccharomyces and wine brewing
Yeast fermentation generation aromatic substance and alcohol etc., increase the fragrance complexity of grape base liquor and strong degree, and send out by low temperature
Ferment, storage technology prevent the volatilization loss of aroma substance, increase the sophistication in wine;Pass through whole inflated with nitrogen or titanium dioxide
The anti-oxidation technique such as carbon, increase the freshness and nutriment activity of grape base liquor to greatest extent;The present invention need not add anti-
Rotten material.
3rd, the present invention can reach expelling parasite and reduce agricultural chemicals by interplanting the plant with expelling parasite insecticidal effect in orchard
The purpose of usage amount.
4th, ecological marine alga biostimulant uses new fresh seaweed in the present invention, and life can largely be stimulated by containing in new fresh seaweed
Long stimulin and resistance material, activity is good, can reach the purpose for reducing Fertilizer application amount.
5th, ecological marine alga biostimulant uses aerobic and anaerobism candida utili under anaerobic in the present invention
Fermentation, the loss of seaweed nutritive composition can be prevented, and alcohol caused by anaerobic fermentation has booster action to marine alga extraction.
6th, ecological marine alga biostimulant is sent out under anoxic conditions using aerobic and anaerobism corynebacterium ammoniagenes in the present invention
Ferment, ATP is produced, ATP is a kind of high energy phosphate compound, and in cell, it can realize energy storage with ADP mutual conversion and put
Can, so as to ensure that the energy supply of cell items vital movement, promote plant growth.It is unreasonable due to long-term fertilization, make
Into soil acidification, the reducible N0 of corynebacterium ammoniagenes3 -And urea, producing ammonia makes tunning be in alkalescent, can improve acidifying soil
Earth problem.
7th, ecological marine alga biostimulant heavy metal has certain fixation in the present invention.Contain in fermentate of the present invention
There are polypeptide, alginic acid and other protides, heavy metal can make albumen, alginic acid and polypeptide inactivation, while heavy metal also can
Fixed by albumen, alginic acid and polypeptide, so as to prevent crop from absorbing.
8th, the present invention is using aerobic and oxygen bacterium, and soil hardening is serious at present, and the microorganism applied in ground is often in anoxic shape
State, present soil environment is suitable for using aerobic and oxygen bacterium.
9th, ecological marine alga biostimulant improves the permeability of corynebacterium ammoniagenes cell by thawing method in the present invention, can be with
ATP caused by corynebacterium ammoniagenes is set easily to be penetrated into from cell membrane extracellular, its product effects is significantly better than with without place
The product of the corynebacterium ammoniagenes of reason.
Embodiment
The present invention is further illustrated with reference to instantiation.
Embodiment 1
By garlic and lavender interplanting in vineyard, orchard is managed according to organic planting requirement, is plucked ripe in orchard
Grape is made wine, and produces organic wine;
The preparation of the grape wine follows the steps below:
A) collecting period determines:After grape fruit annesl, the change of the pol, acidity index of grape fruit is measured by sampling,
When acidity reaches 6.0~6.5g/L, start to harvest;
B) harvest:The grape fruit of fresh, healthy, the disease-free decayed fruit of harvesting and raw green fruit in organic orchard, pol 180~
200g/L;
C) destemming crushes:The grape of harvesting is reduced into temperature to 6 DEG C, flexible removing carpopodium is carried out, crushes, added before crushing
Sulfur dioxide concentration 80mg/kg, enzyme 40mg/L is added when crushing into the container sterilized, container is filled with nitrogen before pan feeding, arranges
Air is anti-oxidation, obtains grape mash;
D) cold soaking stain:Grape mash is reduced into temperature to 7 DEG C, impregnates 48h, daily Sprayer Circulation 1 time, 1/3 times of spray every time
The grape mash of vessel volume amount;
E) extracting juice is pressed:The grape mash of cold soaking stain is pressed into extracting juice, the turbid juice of grape is obtained, during which rushes nitrogen and remove oxygen;
F) low temperature clarification:Control temperature to add fining agent to 7 DEG C in the turbid juice of grape, stand heavy 36h, separate grape juice,
Turbidity 200NTU, during which inflated with nitrogen removal oxygen;
G) the fragrant fermentation of production:Grape juice is risen again to 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, and yeast quantity is 2*
106Cfu/ml, 12 DEG C of fermentation temperature, fermentation time 36h;
H) alcoholic fermentation:The grape juice for producing fragrant fermentation is risen again to 20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 2*
106Cfu/ml, 20 DEG C of fermentation temperature, fermentation time 48h;
I) wine pin is separated:The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to 6 when monitoring alcoholic fermentation
DEG C separation wine pin, container is filled with nitrogen purge gas before pan feeding;
J) malo-lactic fermentation:Oneococcus onei and lactic acid bacteria 40mg/L are inoculated with the grape wine obtained to step i),
22 DEG C, fermentation time 120h of fermentation temperature, complete malo-lactic fermentation;
K) store:The grape wine of malo-lactic fermentation is free in 12 DEG C of storages of temperature, period of storage 4 months, control
Sulfur dioxide concentration is 30ml/L;
L) clarify:The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor, and grape base liquor uses
After 0.45 and 0.20 micron of film device is degerming, organic wine is produced;
The grape is Cabernet Sauvignon and Mei Le according to mass ratio 1:1 composition;
The enzyme is pectase, cellulase and papain according to mass ratio 3:1:1 composition;
The fining agent is PVPP and egg white according to mass ratio 1:1 composition.
The orchard uses the organic fertilizer for adding ecological marine alga biostimulant;
The ecological marine alga biostimulant is prepared according to following steps:
A sea-tangle fragment), is prepared:Fresh Laminaria Japonica after cleaning is crushed, obtains sea-tangle fragment;
B saccharification marine alga), is prepared:By sea-tangle fragment and water according to mass ratio 20:80 are fitted into agitator tank, in 60 DEG C of bars
7h is stirred under part, must be saccharified marine alga;
C marine alga filtrate and marine alga slag), are prepared:To be saccharified marine alga press filtration, and gained filtrate is marine alga filtrate, residue obtained to be
Marine alga slag;
D fermentation of seaweed thing), is prepared:By marine alga slag, urea, magnesium sulfate, sodium chloride, potassium dihydrogen phosphate and glucose according to
Mass ratio 95.5:1:0.5:1:1:1 is added in the fermentation tank to sterilize and mixes, and is adjusted to water content as 60% with water, must mix
The mass ratio of culture medium, access candida utili, candida utili and mixed culture medium is 0.5:99.5, be in temperature
32 DEG C, under the conditions of oxygen content is 0.1~0.5mg/L, ferment 5 days, sterilize 40min under the conditions of being 120 DEG C in temperature, obtains marine alga
Fermentate;
E ecological seaweed liquid biostimulant and marine alga residue), are prepared:The marine alga filtrate that step 3) obtains is added to
Stirred and evenly mixed in the fermentation of seaweed thing that step 4) obtains, obtain mixture, corynebacterium ammoniagenes prepared by access thawing method, mixture
The mass ratio of the corynebacterium ammoniagenes prepared with thawing method is 99:1, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation
5 days, gained filtrate was ecological seaweed liquid biostimulant after press filtration;Filter residue is marine alga residue;
F ecological marine alga biostimulant), is prepared:Ecological seaweed liquid biostimulant it is concentrated and spray drying after, i.e.,
Obtain ecological marine alga biostimulant;
The preparation of thawing method corynebacterium ammoniagenes follows the steps below:
I) expansion of strain is further cultured for:Using the thalline in exponential phase as seed, it is inoculated with 10% inoculum concentration
In fluid nutrient medium, 48h is cultivated in 30 DEG C of shaking table 160r/min, after 8000r/min centrifuges 10min, expansion is obtained and is further cultured for
Strain;
II) thawing method improve cell permeability:In triplicate, its step is thawing method:The expansion that step 1) is obtained
It is further cultured for strain to be put into -20 DEG C of refrigerator, freezes 4h, takes out, dissolve, be placed again into -20 DEG C of refrigerator at room temperature,
4h is freezed, is taken out, is dissolved, be placed again into -20 DEG C of refrigerator at room temperature, freezes 4h, takes out, dissolves at room temperature;
PH7.2~7.4 of the fluid nutrient medium, and be made into according to following mass ratio:Beef infusion broth 1.0L, peptone
10.0g, NaCl 5.0g, 20.0~25.0g of agar;
The preparation method of wherein beef infusion broth follows the steps below:Lean beef is cleaned, and chopping, weighs 550 grams of immersions
In 1375ml water, soak a night, filtering, 0.6kg/cm after filtrate packing2Sterilize 40min.
Embodiment 2
By garlic and lavender interplanting in the orchard of apple, pears, cherry and grape miscegenation, according to organic planting requirement pipe
Orchard is managed, ripe grape in orchard is plucked and is made wine, produce organic wine;
The preparation of the grape wine follows the steps below:
A) collecting period determines:After grape fruit annesl, the change of the pol, acidity index of grape fruit is measured by sampling,
When acidity reaches 6.0~6.5g/L, start to harvest;
B) harvest:The grape fruit of fresh, healthy, the disease-free decayed fruit of harvesting and raw green fruit in organic orchard, pol 180~
200g/L;
C) destemming crushes:The grape of harvesting is reduced into temperature to 6 DEG C, flexible removing carpopodium is carried out, crushes, added before crushing
Sulfur dioxide concentration 60mg/kg, enzyme 50mg/L is added when crushing into the container sterilized, container is filled with nitrogen before pan feeding, arranges
Air is anti-oxidation, obtains grape mash;
D) cold soaking stain:Grape mash is reduced into temperature to 7 DEG C, impregnates 48h, daily Sprayer Circulation 1 time, 1/3 times of spray every time
The grape mash of vessel volume amount;
E) extracting juice is pressed:The grape mash of cold soaking stain is pressed into extracting juice, the turbid juice of grape is obtained, during which rushes nitrogen and remove oxygen;
F) low temperature clarification:Control temperature to add fining agent to 7 DEG C in the turbid juice of grape, stand heavy 36h, separate grape juice,
Turbidity 200NTU, during which inflated with nitrogen removal oxygen;
G) the fragrant fermentation of production:Grape juice is risen again to 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, and yeast quantity is 2*
106Cfu/ml, 12 DEG C of fermentation temperature, fermentation time 48h;
H) alcoholic fermentation:The grape juice for producing fragrant fermentation is risen again to 20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 2*
106Cfu/ml, 20 DEG C of fermentation temperature, fermentation time 32h;
I) wine pin is separated:The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to 6 when monitoring alcoholic fermentation
DEG C separation wine pin, container is filled with nitrogen purge gas before pan feeding;
J) malo-lactic fermentation:Oneococcus onei and lactic acid bacteria 40mg/L are inoculated with the grape wine obtained to step i),
22 DEG C, fermentation time 120h of fermentation temperature, complete malo-lactic fermentation;
K) store:The grape wine of malo-lactic fermentation is free in 12 DEG C of storages of temperature, period of storage 4 months, control
Sulfur dioxide concentration is 30ml/L;
L) clarify:The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor, and grape base liquor uses
After 0.45 and 0.20 micron of film device is degerming, organic wine is produced;
The grape is Cabernet Sauvignon and Mei Le according to mass ratio 1:1 composition;
The enzyme is cellulase and papain according to mass ratio 1:1 composition;
The fining agent is PVPP.
The orchard uses the organic fertilizer for adding ecological marine alga biostimulant;
The ecological marine alga biostimulant is prepared according to following steps:
A sea-tangle fragment), is prepared:Fresh Laminaria Japonica after cleaning is crushed, obtains sea-tangle fragment;
B saccharification marine alga), is prepared:By sea-tangle fragment and water according to mass ratio 20:80 are fitted into agitator tank, in 60 DEG C of bars
7h is stirred under part, must be saccharified marine alga;
C marine alga filtrate and marine alga slag), are prepared:To be saccharified marine alga press filtration, and gained filtrate is marine alga filtrate, residue obtained to be
Marine alga slag;
D fermentation of seaweed thing), is prepared:By marine alga slag, urea, magnesium sulfate, sodium chloride, potassium dihydrogen phosphate and glucose according to
Mass ratio 95.5:1:0.5:1:1:1 is added in the fermentation tank to sterilize and mixes, and is adjusted to water content as 60% with water, must mix
The mass ratio of culture medium, access candida utili, candida utili and mixed culture medium is 0.7:99.3, be in temperature
32 DEG C, under the conditions of oxygen content is 0.1~0.5mg/L, ferment 5 days, sterilize 40min under the conditions of being 120 DEG C in temperature, obtains marine alga
Fermentate;
E ecological seaweed liquid biostimulant and marine alga residue), are prepared:The marine alga filtrate that step 3) obtains is added to
Stirred and evenly mixed in the fermentation of seaweed thing that step 4) obtains, obtain mixture, corynebacterium ammoniagenes prepared by access thawing method, mixture
The mass ratio of the corynebacterium ammoniagenes prepared with thawing method is 99:1, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation
5 days, gained filtrate was ecological seaweed liquid biostimulant after press filtration;Filter residue is marine alga residue;
F ecological marine alga biostimulant), is prepared:Ecological seaweed liquid biostimulant it is concentrated and spray drying after, i.e.,
Obtain ecological marine alga biostimulant;
The preparation of thawing method corynebacterium ammoniagenes follows the steps below:
I) expansion of strain is further cultured for:Using the thalline in exponential phase as seed, it is inoculated with 10% inoculum concentration
In fluid nutrient medium, 48h is cultivated in 30 DEG C of shaking table 160r/min, after 8000r/min centrifuges 10min, expansion is obtained and is further cultured for
Strain;
II) thawing method improve cell permeability:In triplicate, its step is thawing method:The expansion that step 1) is obtained
It is further cultured for strain to be put into -20 DEG C of refrigerator, freezes 4h, takes out, dissolve, be placed again into -20 DEG C of refrigerator at room temperature,
4h is freezed, is taken out, is dissolved, be placed again into -20 DEG C of refrigerator at room temperature, freezes 4h, takes out, dissolves at room temperature;
PH7.2~7.4 of the fluid nutrient medium, and be made into according to following mass ratio:Beef infusion broth 1.0L, peptone
10.0g, NaCl 5.0g, 20.0~25.0g of agar;
The preparation method of wherein beef infusion broth follows the steps below:Lean beef is cleaned, and chopping, weighs 550 grams of immersions
In 1375ml water, soak a night, filtering, 0.6kg/cm after filtrate packing2Sterilize 40min.
Embodiment 3
By garlic and lavender interplanting in vineyard, orchard is managed according to organic planting requirement, is plucked ripe in orchard
Grape is made wine, and produces organic wine;
The preparation of the grape wine follows the steps below:
A) collecting period determines:After grape fruit annesl, the change of the pol, acidity index of grape fruit is measured by sampling,
When acidity reaches 6.0~6.5g/L, start to harvest;
B) harvest:The grape fruit of fresh, healthy, the disease-free decayed fruit of harvesting and raw green fruit in organic orchard, pol 180~
200g/L;
C) destemming crushes:The grape of harvesting is reduced into temperature to 6 DEG C, flexible removing carpopodium is carried out, crushes, added before crushing
Sulfur dioxide concentration 70mg/kg, enzyme 50mg/L is added when crushing into the container sterilized, container is filled with nitrogen before pan feeding, arranges
Air is anti-oxidation, obtains grape mash;
D) cold soaking stain:Grape mash is reduced into temperature to 7 DEG C, impregnates 48h, daily Sprayer Circulation 2 times, 1/3 times of spray every time
The grape mash of vessel volume amount;
E) extracting juice is pressed:The grape mash of cold soaking stain is pressed into extracting juice, the turbid juice of grape is obtained, during which rushes nitrogen and remove oxygen;
F) low temperature clarification:Control temperature to add fining agent to 7 DEG C in the turbid juice of grape, stand heavy 36h, separate grape juice,
Turbidity 200NTU, during which inflated with nitrogen removal oxygen;
G) the fragrant fermentation of production:Grape juice is risen again to 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, and yeast quantity is 2*
106Cfu/ml, 12 DEG C of fermentation temperature, fermentation time 48h;
H) alcoholic fermentation:The grape juice for producing fragrant fermentation is risen again to 20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 2*
106Cfu/ml, 20 DEG C of fermentation temperature, fermentation time 32h;
I) wine pin is separated:The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to 6 when monitoring alcoholic fermentation
DEG C separation wine pin, container is filled with nitrogen purge gas before pan feeding;
J) malo-lactic fermentation:Oneococcus onei and lactic acid bacteria 40mg/L are inoculated with the grape wine obtained to step i),
22 DEG C, fermentation time 120h of fermentation temperature, complete malo-lactic fermentation;
K) store:The grape wine of malo-lactic fermentation is free in 12 DEG C of storages of temperature, period of storage 4 months, control
Sulfur dioxide concentration is 30ml/L;
L) clarify:The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor, and grape base liquor uses
After 0.45 and 0.20 micron of film device is degerming, organic wine is produced;
The grape is Cabernet Sauvignon and Mei Le according to mass ratio 1:1 composition;
The enzyme is pectase, cellulase and papain according to mass ratio 2:1:1 composition;
The fining agent is PVPP.
The orchard uses the organic fertilizer for adding ecological marine alga biostimulant;
The ecological marine alga biostimulant is prepared according to following steps:
A sea-tangle fragment), is prepared:Fresh Laminaria Japonica after cleaning is crushed, obtains sea-tangle fragment;
B saccharification marine alga), is prepared:By sea-tangle fragment and water according to mass ratio 20:80 are fitted into agitator tank, in 60 DEG C of bars
7h is stirred under part, must be saccharified marine alga;
C marine alga filtrate and marine alga slag), are prepared:To be saccharified marine alga press filtration, and gained filtrate is marine alga filtrate, residue obtained to be
Marine alga slag;
D fermentation of seaweed thing), is prepared:By marine alga slag, urea, magnesium sulfate, sodium chloride, potassium dihydrogen phosphate and glucose according to
Mass ratio 95.5:1:0.5:1:1:1 is added in the fermentation tank to sterilize and mixes, and is adjusted to water content as 60% with water, must mix
The mass ratio of culture medium, access candida utili, candida utili and mixed culture medium is 0.7:99.3, be in temperature
32 DEG C, under the conditions of oxygen content is 0.1~0.5mg/L, ferment 5 days, sterilize 40min under the conditions of being 120 DEG C in temperature, obtains marine alga
Fermentate;
E ecological seaweed liquid biostimulant and marine alga residue), are prepared:The marine alga filtrate that step 3) obtains is added to
Stirred and evenly mixed in the fermentation of seaweed thing that step 4) obtains, obtain mixture, corynebacterium ammoniagenes prepared by access thawing method, mixture
The mass ratio of the corynebacterium ammoniagenes prepared with thawing method is 99:1, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation
5 days, gained filtrate was ecological seaweed liquid biostimulant after press filtration;Filter residue is marine alga residue;
F ecological marine alga biostimulant), is prepared:Ecological seaweed liquid biostimulant it is concentrated and spray drying after, i.e.,
Obtain ecological marine alga biostimulant;
The preparation of thawing method corynebacterium ammoniagenes follows the steps below:
I) expansion of strain is further cultured for:Using the thalline in exponential phase as seed, it is inoculated with 10% inoculum concentration
In fluid nutrient medium, 48h is cultivated in 30 DEG C of shaking table 160r/min, after 8000r/min centrifuges 10min, expansion is obtained and is further cultured for
Strain;
II) thawing method improve cell permeability:In triplicate, its step is thawing method:The expansion that step 1) is obtained
It is further cultured for strain to be put into -20 DEG C of refrigerator, freezes 4h, takes out, dissolve, be placed again into -20 DEG C of refrigerator at room temperature,
4h is freezed, is taken out, is dissolved, be placed again into -20 DEG C of refrigerator at room temperature, freezes 4h, takes out, dissolves at room temperature;
PH7.2~7.4 of the fluid nutrient medium, and be made into according to following mass ratio:Beef infusion broth 1.0L, peptone
10.0g, NaCl 5.0g, 20.0~25.0g of agar;
The preparation method of wherein beef infusion broth follows the steps below:Lean beef is cleaned, and chopping, weighs 550 grams of immersions
In 1375ml water, soak a night, filtering, 0.6kg/cm after filtrate packing2Sterilize 40min.
Embodiment 4
By garlic and lavender interplanting in the orchard of apple, pears, cherry and grape miscegenation, according to organic planting requirement pipe
Orchard is managed, ripe grape in orchard is plucked and is made wine, produce organic wine;
The preparation of the grape wine follows the steps below:
A) collecting period determines:After grape fruit annesl, the change of the pol, acidity index of grape fruit is measured by sampling,
When acidity reaches 6.0~6.5g/L, start to harvest;
B) harvest:The grape fruit of fresh, healthy, the disease-free decayed fruit of harvesting and raw green fruit in organic orchard, pol 180~
200g/L;
C) destemming crushes:The grape of harvesting is reduced into temperature to 6 DEG C, flexible removing carpopodium is carried out, crushes, added before crushing
Sulfur dioxide concentration 80mg/kg, enzyme 40mg/L is added when crushing into the container sterilized, container is filled with nitrogen before pan feeding, arranges
Air is anti-oxidation, obtains grape mash;
D) cold soaking stain:Grape mash is reduced into temperature to 7 DEG C, impregnates 48h, daily Sprayer Circulation 1 time, 1/3 times of spray every time
The grape mash of vessel volume amount;
E) extracting juice is pressed:The grape mash of cold soaking stain is pressed into extracting juice, the turbid juice of grape is obtained, during which rushes nitrogen and remove oxygen;
F) low temperature clarification:Control temperature to add fining agent to 7 DEG C in the turbid juice of grape, stand heavy 36h, separate grape juice,
Turbidity 200NTU, during which inflated with nitrogen removal oxygen;
G) the fragrant fermentation of production:Grape juice is risen again to 12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, and yeast quantity is 2*
106Cfu/ml, 12 DEG C of fermentation temperature, fermentation time 36h;
H) alcoholic fermentation:The grape juice for producing fragrant fermentation is risen again to 20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 2*
106Cfu/ml, 20 DEG C of fermentation temperature, fermentation time 48h;
I) wine pin is separated:The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to 6 when monitoring alcoholic fermentation
DEG C separation wine pin, container is filled with nitrogen purge gas before pan feeding;
J) malo-lactic fermentation:Oneococcus onei and lactic acid bacteria 40mg/L are inoculated with the grape wine obtained to step i),
22 DEG C, fermentation time 120h of fermentation temperature, complete malo-lactic fermentation;
K) store:The grape wine of malo-lactic fermentation is free in 12 DEG C of storages of temperature, period of storage 4 months, control
Sulfur dioxide concentration is 30ml/L;
L) clarify:The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor, and grape base liquor uses
After 0.45 and 0.20 micron of film device is degerming, organic wine is produced;
The grape is Cabernet Sauvignon and Mei Le according to mass ratio 1:1 composition;
The enzyme is pectase, cellulase and papain according to mass ratio 3:1:1 composition;
The fining agent is PVPP.
The orchard uses the organic fertilizer for adding ecological marine alga biostimulant;
The ecological marine alga biostimulant is prepared according to following steps:
A sea-tangle fragment), is prepared:Sea-tangle of drying after cleaning is crushed, obtains sea-tangle fragment;
B saccharification marine alga), is prepared:By sea-tangle fragment and water according to mass ratio 25:75 are fitted into agitator tank, in 60 DEG C of bars
5h is stirred under part, must be saccharified marine alga;
C marine alga filtrate and marine alga slag), are prepared:To be saccharified marine alga press filtration, and gained filtrate is marine alga filtrate, residue obtained to be
Marine alga slag;
D fermentation of seaweed thing), is prepared:By marine alga slag, urea, magnesium sulfate, sodium chloride, potassium dihydrogen phosphate and glucose according to
Mass ratio 95.5:1:0.5:1:1:1 is added in the fermentation tank to sterilize and mixes, and is adjusted to water content as 65% with water, must mix
The mass ratio of culture medium, access candida utili, candida utili and mixed culture medium is 0.4:99.6, be in temperature
32 DEG C, under the conditions of oxygen content is 0.1~0.5mg/L, ferment 7 days, sterilize 40min under the conditions of being 120 DEG C in temperature, obtains marine alga
Fermentate;
E ecological seaweed liquid biostimulant and marine alga residue), are prepared:The marine alga filtrate that step 3) obtains is added to
Stirred and evenly mixed in the fermentation of seaweed thing that step 4) obtains, obtain mixture, corynebacterium ammoniagenes prepared by access thawing method, mixture
The mass ratio of the corynebacterium ammoniagenes prepared with thawing method is 99:1, it is 32 DEG C in temperature, under the conditions of oxygen content is 4mg/L, fermentation
4 days, gained filtrate was ecological seaweed liquid biostimulant after press filtration;Filter residue is marine alga residue;
F ecological marine alga biostimulant), is prepared:Ecological seaweed liquid biostimulant it is concentrated and spray drying after, i.e.,
Obtain ecological marine alga biostimulant;
The preparation of thawing method corynebacterium ammoniagenes follows the steps below:
I) expansion of strain is further cultured for:Using the thalline in exponential phase as seed, it is inoculated with 10% inoculum concentration
In fluid nutrient medium, 48h is cultivated in 30 DEG C of shaking table 160r/min, after 8000r/min centrifuges 10min, expansion is obtained and is further cultured for
Strain;
II) thawing method improve cell permeability:Thawing method is repeated once, and its step is:The expansion that step 1) is obtained
It is further cultured for strain to be put into -20 DEG C of refrigerator, freezes 4h, takes out, dissolve at room temperature;
PH7.2~7.4 of the fluid nutrient medium, and be made into according to following mass ratio:Beef infusion broth 1.0L, peptone
10.0g, NaCl 5.0g, 20.0~25.0g of agar;
The preparation method of wherein beef infusion broth follows the steps below:Lean beef is cleaned, and chopping, weighs 550 grams of immersions
In 1375ml water, soak a night, filtering, 0.6kg/cm after filtrate packing2Sterilize 40min.
Beneficial effects of the present invention are further illustrated with reference to experimental data:
1st, material to be tested is tested
1 materials and methods:
1.1 test site:Laboratory.
1.2 material to be tested:The water in fruit and grape and the organic orchard of the present invention in common orchard (non-organic orchard)
Fruit and grape, are compared.
This experiment is consistent with other management in addition to processing difference except testing.
1.3 experimental design:The fruit in common orchard (non-organic orchard) and grape and the organic fruit of the present invention are plucked respectively
Fruit and grape in garden make grape wine according to the method for embodiment 2, detect the NO in grape wine2 -And residues of pesticides.
2 results and analysis
NO in grape wine2 -(mg/kg) | Residues of pesticides (mg/kg) | |
Common orchard grape wine | 0.7 | 0.8 |
The organic orchard grape wine of the present invention | 0 | 0 |
The grape wine brewageed of the present invention and vin ordinaire are more excellent in terms of food health it can be seen from data above
Gesture.
" managing orchard according to organic planting requirement " of the present invention refers to according to GB/T19630《Organic products》Mark
Quasi- management orchard.
Claims (9)
1. a kind of production method of organic wine, it is characterised in that follow the steps below:
By the plants interplanting with expelling parasite insecticidal effect in orchard, orchard is managed according to organic planting requirement, is plucked in orchard
Ripe grape is made wine, and produces organic wine;
The plant with expelling parasite insecticidal effect is included in garlic, lavender, fish pelargonium, common nepenthes, shichongcao and folium artemisiae argyi
A kind of or arbitrary proportion is two or more;
The preparation of the grape wine follows the steps below:
a)Collecting period determines:After grape fruit annesl, the change of the pol, acidity index of grape fruit is measured by sampling, works as acid
Degree reaches 6.0~6.5g/L, starts to harvest;
b)Harvesting:The grape fruit of fresh, healthy, disease-free decayed fruit and raw green fruit, 160~230g/ of pol are harvested in organic orchard
L;
c)Destemming crushes:The grape of harvesting is reduced into temperature to 5~8 DEG C, flexible removing carpopodium is carried out, crushes, added before crushing
60~120mg/kg of sulfur dioxide concentration, adds 20~60mg/L of enzyme when crushing into the container sterilized, container fills before pan feeding
Enter nitrogen or carbon dioxide, air-discharging is anti-oxidation, obtains grape mash;
d)Cold soaking stain:Grape mash is reduced into temperature to 5~8 DEG C, impregnates 12~96h, daily Sprayer Circulation 1~2 time, spray every time
The grape mash of 1/2~1/3 times of vessel volume amount;
e)Press extracting juice:The grape mash of cold soaking stain is pressed into extracting juice, the turbid juice of grape is obtained, during which rushes nitrogen or carbon dioxide deoxygenation
Gas;
f)Low temperature clarification:Control temperature to add fining agent to 5~8 DEG C in the turbid juice of grape, staticly settle 24~48h, separate grape
Juice, 150~250NTU of turbidity, during which inflated with nitrogen or carbon dioxide remove oxygen;
g)The fragrant fermentation of production:Grape juice is risen again to 10~12 DEG C, fragrant Non-Saccharomyces are produced in inoculation, and yeast quantity is not less than
106Cfu/ml, 10~12 DEG C of fermentation temperature, 24~72h of fermentation time;
h)Alcoholic fermentation:The grape juice for producing fragrant fermentation is risen again to 15~25 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is not less than
106Cfu/ml, 16~20 DEG C of fermentation temperature, 24~72h of fermentation time;
i)Separate wine pin:The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to 5~10 when monitoring alcoholic fermentation
DEG C separation wine pin, container is filled with nitrogen or carbon dioxide air-discharging before pan feeding;
j)Malo-lactic fermentation:To step i)20~60mg/L of Oneococcus onei and lactic acid bacteria is inoculated with obtained grape wine,
20~25 DEG C, 24~480h of fermentation time of fermentation temperature, complete malo-lactic fermentation;
k)Storage:By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 3~6 months, control
Free sulur dioxide concentration is 20~30ml/L;
l)Clarification:By step k)Obtained grape wine is clarified using fining agent, obtains grape base liquor, and grape base liquor uses 0.45
With 0.20 micron of film device it is degerming after, produce organic wine;
The grape is in Cabernet Sauvignon, U.S. pleasure, Cabernet Gernischt, Cabernet franc, hila, PINOT NOIR, Chardonnay, Italian Riesling and Riesling
It is a kind of or arbitrary proportion two or more;
The enzyme be two kinds of one kind or arbitrary proportion in pectase, cellulase, papain, alginase and amylase with
On;
The fining agent is the two or more of one kind in gelatin, bentonite, PVPP and egg white or arbitrary proportion.
2. the production method of organic wine as claimed in claim 1, it is characterised in that:Fertilizer used in the orchard is organic
Fertilizer, organic and inorganic fertilizer and one kind in biological organic fertilizer or arbitrary proportion are two or more.
3. the production method of organic wine as claimed in claim 1, it is characterised in that:Agricultural chemicals used in the orchard closes for stone sulphur
Agent, Bordeaux mixture, mineral oil, trichoderma harzianum, quinolinone suspending agent, ethanol, soda, China tree alkali, rotenone, Dalmatian chrysanthemum missible oil
It is two or more with one kind in matrine or arbitrary proportion.
4. the production method of organic wine as claimed in claim 2, it is characterised in that:The organic fertilizer, organic and inorganic fertilizer and
Ecological marine alga biostimulant is added in biological organic fertilizer.
5. the production method of organic wine as claimed in claim 4, it is characterised in that:The ecological marine alga biostimulant is pressed
It is prepared according to following steps:
A), prepare marine alga fragment:Marine alga after cleaning is crushed, obtains marine alga fragment;
B), prepare saccharification marine alga:By marine alga fragment and water according to mass ratio 5~30:70~95 are fitted into agitator tank, 50~
1~12h is stirred under the conditions of 100 DEG C, must be saccharified marine alga;
C), prepare marine alga filtrate and marine alga slag:To be saccharified marine alga press filtration, and gained filtrate is marine alga filtrate, and residue obtained is marine alga
Slag;
D), prepare fermentation of seaweed thing:By marine alga slag, urea, magnesium sulfate, sodium chloride, potassium dihydrogen phosphate and glucose according to quality
Than 95.5:1:0.5:1:1:1 is added in the fermentation tank to sterilize and mixes, and is adjusted to water content as 50~70% with water, must mix training
The mass ratio of foster base, access candida utili, candida utili and mixed culture medium is 0.2~2:98~99.8, in temperature
Spend for 25~35 DEG C, under the conditions of oxygen content is 0.1~0.5mg/L, ferment 2~7 days, gone out under the conditions of being 70~150 DEG C in temperature
20~90min of bacterium, obtain fermentation of seaweed thing;
E), prepare ecological seaweed liquid biostimulant and marine alga residue:By step 3)Obtained marine alga filtrate is added to step
4)Stirred and evenly mixed in obtained fermentation of seaweed thing, obtain mixture, corynebacterium ammoniagenes prepared by access thawing method, mixture and thawing
The mass ratio of corynebacterium ammoniagenes prepared by method is 96~99.5:0.5~4, it is 25~35 DEG C in temperature, oxygen content is 1~5mg/L
Under the conditions of, ferment 2~7 days, gained filtrate is ecological seaweed liquid biostimulant after press filtration;Filter residue is marine alga residue;
F), prepare ecological marine alga biostimulant:Ecological seaweed liquid biostimulant is concentrated with after spray drying, produces life
State seaweed bio stimulin;
The marine alga is that one kind in Enteromorpha, sea-tangle, sargassum, opotism and kelp or arbitrary proportion are two or more.
6. the production method of organic wine as claimed in claim 5, it is characterised in that:The preparation of described corynebacterium ammoniagenes
Follow the steps below:
ⅰ)The expansion of strain is further cultured for:Using the thalline in exponential phase as seed, liquid is inoculated in 10% inoculum concentration
In culture medium, 48h is cultivated in 30 DEG C of shaking table 160r/min, after 8000r/min centrifuges 10min, expansion is obtained and is further cultured for strain;
ⅱ)Thawing method improves the permeability of cell:Thawing method is at least repeated once, and its step is:By step 1)Obtained expansion
It is further cultured for strain to be put into -20 DEG C of refrigerator, freezes 4h, takes out, dissolve at room temperature;
PH7.2~7.4 of the fluid nutrient medium, and be made into according to following mass ratio:Beef infusion broth 1.0L, peptone
10.0g, NaCl 5.0g, 20.0~25.0g of agar;
The preparation method of wherein beef infusion broth follows the steps below:Lean beef is cleaned, and chopping, is weighed 550 grams and is soaked in
In 1375ml water, soak a night, filtering, 0.6kg/cm after filtrate packing2Sterilize 40min.
7. the production method of the organic wine as described in claim 4 or 5, it is characterised in that:Step A)The marine alga is new
Fresh sea-tangle.
8. the production method of organic wine as claimed in claim 5, it is characterised in that:During the candida utili is purchased from
State's Research for Industrial Microbial Germ preservation administrative center, numbering are CICC 31170;The corynebacterium ammoniagenes are purchased from the micro- life of Chinese industrial
Thing culture presevation administrative center, numbering are CICC 10168.
9. the production method of organic wine as claimed in claim 4, it is characterised in that:Ecological marine alga biostimulant adds
Mode into fertilizer is:With the interior addition manner of fertilizer material mixing granulation and spray to the outer addition side of fertiliser granulates surface
Formula.
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CN108059535A (en) * | 2017-12-29 | 2018-05-22 | 梁涵 | A kind of production method of ecological fertilizer |
CN108157043A (en) * | 2017-12-29 | 2018-06-15 | 郭肖宏 | A kind of implantation methods in organic orchard |
CN108179088A (en) * | 2018-03-14 | 2018-06-19 | 中国热带农业科学院农产品加工研究所 | A kind of extra dry red wine red pitaya wine and its brewing method |
CN110591849A (en) * | 2019-10-28 | 2019-12-20 | 乔亚军 | Grape and medlar wine and brewing process thereof |
CN117229866A (en) * | 2023-11-13 | 2023-12-15 | 烟台张裕葡萄酿酒股份有限公司 | Method for brewing dry white wine by micro-channel mixed fermentation |
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