CN107384673A - A kind of production method for not adding sulfur dioxide Organic grape fruit wine - Google Patents

A kind of production method for not adding sulfur dioxide Organic grape fruit wine Download PDF

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CN107384673A
CN107384673A CN201710829644.5A CN201710829644A CN107384673A CN 107384673 A CN107384673 A CN 107384673A CN 201710829644 A CN201710829644 A CN 201710829644A CN 107384673 A CN107384673 A CN 107384673A
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grape
fruit
fermentation
marine alga
wine
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吴毅
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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
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
    • C—CHEMISTRY; METALLURGY
    • C05—FERTILISERS; MANUFACTURE THEREOF
    • C05B—PHOSPHATIC FERTILISERS
    • C05B7/00—Fertilisers based essentially on alkali or ammonium orthophosphates
    • C—CHEMISTRY; METALLURGY
    • C05—FERTILISERS; MANUFACTURE THEREOF
    • C05G—MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENT SUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVING A SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES, SOIL-CONDITIONERS, WETTING AGENTS; FERTILISERS CHARACTERISED BY THEIR FORM
    • C05G3/00—Mixtures of one or more fertilisers with additives not having a specially fertilising activity
    • C—CHEMISTRY; METALLURGY
    • C05—FERTILISERS; MANUFACTURE THEREOF
    • C05G—MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENT SUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVING A SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES, SOIL-CONDITIONERS, WETTING AGENTS; FERTILISERS CHARACTERISED BY THEIR FORM
    • C05G3/00—Mixtures of one or more fertilisers with additives not having a specially fertilising activity
    • C05G3/80—Soil conditioners
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • 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
    • C12N1/20—Bacteria; Culture media therefor

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Abstract

The present invention relates to a kind of production method for not adding sulfur dioxide Organic grape fruit wine, by the plants interplanting with expelling parasite insecticidal effect in orchard, orchard is managed according to organic planting requirement, mature fruit prepares pulp juice in harvesting orchard, pluck ripe grape in orchard and carry out vintage wine, by pulp juice and grape wine according to mass ratio 1~75:25~99 allotments, produce Organic grape fruit wine.The present invention is made wine using Organic grape, has nutrition, health, safe, the advantages of non agricultural chemical residuum.

Description

A kind of production method for not adding sulfur dioxide Organic grape fruit wine
Technical field
The present invention relates to a kind of production method for not adding sulfur dioxide Organic grape fruit 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.These years, Party and government have descended very big strength to grab food security, and food security situation constantly takes a turn for the better, but deposits The problem of it is still many, common people still have many expectations, it is necessary to redouble one's efforts, work is run business into particular one reality, it is ensured that Ren Minqun Many " safety on the tip of the tongue ".
The taste of traditional wine can not meet Contemporary young Man's Demands, and Wine Enterprises are sought to make the transition.
The content of the invention
The technical problem to be solved by the invention is to provide a kind of producer for not adding sulfur dioxide Organic grape fruit wine Method, the present invention are made wine using Organic grape, have nutrition, and health is safe, 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 for not adding sulfur dioxide Organic grape fruit 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 Mature fruit prepares pulp juice in garden, plucks ripe grape in orchard and carries out vintage wine, pulp juice and grape wine are pressed According to mass ratio 1~75:25~99 allotments, produce Organic grape fruit 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 fruit juice is prepared and followed the steps below：
1) harvest：Organic orchard harvests fresh, healthy, disease-free rotten fruit；
2) cool：The fruit of harvesting is reduced into temperature to 0~20 DEG C；
3) pulp enzyme deactivation：It will be crushed after fruit destemming, and obtain pulp, heat the pulp to 50~65 DEG C, keep 20~ 60min, make the inactivating oxidase in pulp, be cooled to 15~25 DEG C, be delivered in fermentation tank；
4) clarify：Enzyme is added in fermentation tank, enzyme addition is 20~50mg/L, 5~8 DEG C of temperature, adds fining agent, quiet 24~48h of precipitation is put, separates pulp juice, during which inflated with nitrogen or carbon dioxide remove oxygen；
5) low tempertaure storage：Pulp juice is stored at 0~5 DEG C, inflated with nitrogen or carbon dioxide bind anti-oxidation；
The preparation of the grape base liquor follows the steps below：
6) 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；
7) 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；
8) destemming crushes：The grape of harvesting is reduced into temperature to 5~20 DEG C, flexible removing carpopodium is carried out, crushes, obtain grape Slurry, grape slurry is heated to 50~65 DEG C, 20~60min is kept, makes the inactivating oxidase in grape slurry, be cooled to 15~25 DEG C, the grape slurry of cooling is added in the container sterilized and adds 20~60mg/L of enzyme, container is filled with nitrogen before pan feeding Or carbon dioxide, air-discharging is anti-oxidation, obtains grape mash；
9) 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；
10) 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 Except oxygen；
11) low temperature clarification：Temperature is controlled to add fining agent to 5~8 DEG C, staticly settle 24~48h in the turbid juice of grape, point From grape juice, 150~250NTU of turbidity, during which inflated with nitrogen or carbon dioxide remove oxygen；
12) 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 low In 106Cfu/ml, 10~12 DEG C of fermentation temperature, 24~72h of fermentation time；
13) 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；
14) wine pin is separated：The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to when monitoring alcoholic fermentation 5~10 DEG C of separation wine pin, container are filled with nitrogen or carbon dioxide air-discharging before pan feeding；
15) 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；
16) store：By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 3~24 Month；
17) clarify：The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor；
The preparation of aerating fruity Organic grape fruit wine follows the steps below：
18) allocate：Both grape base liquors of the fruit juice of step 5) and step 17) are subjected to allotment fusion, obtain fruity Portugal Grape alcoholic drink mixed with fruit juice, 2~8%vol of alcoholic strength, 50~80g/L of pol, acidity 5~6g/L, more than sugar-free extract 17g/L；
19) cold stabilization：It is -5~0 DEG C in temperature by grape alcoholic drink mixed with fruit juice to freeze, cooling time 5~15 days, filtering clarification, during which It is filled with nitrogen or carbon dioxide removes oxygen；
20) it is degerming：It is degerming that 0.45 and 0.20 micron of film device is respectively adopted in the grape alcoholic drink mixed with fruit juice of cold stabilization；
21) it is filled with carbon dioxide：Degerming grape alcoholic drink mixed with fruit juice is cooled, food-grade carbon-dioxide is filled with, it is dissolved in dioxy Pressure produced by changing carbon reaches 0.3~0.5MPa；
22) it is filling：By above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved, it is filling；
The grape is Cabernet Sauvignon and Mei Le, Cabernet Gernischt, Cabernet franc, hila, PINOT NOIR, Chardonnay, Italian Riesling and Lei Si One kind or arbitrary proportion in order 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 DEG C in temperature Under the conditions of sterilize 20~90min, obtain 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 and The mass ratio of corynebacterium ammoniagenes prepared by thawing method is 96~99.5:0.5~4, temperature be 25~35 DEG C, oxygen content be 1~ Under the conditions of 5mg/L, ferment 2~7 days, gained filtrate is 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 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 ferment Mother fermentation generation aromatic substance and alcohol etc., increase the fragrance complexity of grape base liquor and strong degree, and pass through cold fermentation, storage Hiding technique prevents the volatilization loss of aroma substance, increases the sophistication in wine；It is anti-by whole inflated with nitrogen or carbon dioxide etc. Oxidation technology, increase the freshness and nutriment activity of grape base liquor to greatest extent；The present invention need not add preservative substance.
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.
10th, sulfur dioxide is free of in grape fruit wine prepared by the present invention.
Embodiment
The present invention is further illustrated with reference to instantiation.
Embodiment 1
By fish pelargonium interplanting in orchard, orchard is managed according to organic planting requirement, mature fruit in orchard is plucked and prepares Fruit juice, pluck ripe grape in orchard and carry out vintage wine, by pulp juice and grape wine according to mass ratio 5:95 allotments, are produced Organic grape fruit wine；
The fruit juice is prepared and followed the steps below：
1) harvest：Organic orchard harvests fresh, healthy, disease-free rotten fruit；
2) cool：The fruit of harvesting is reduced into temperature to 3 DEG C；
3) pulp enzyme deactivation：It will be crushed after fruit destemming, obtain pulp, heat the pulp to 60 DEG C, keep 30min, make pulp In inactivating oxidase, be cooled to 18 DEG C, be delivered in fermentation tank；
4) clarify：Enzyme is added in fermentation tank, enzyme addition is 20~50mg/L, 5~8 DEG C of temperature, adds fining agent, quiet 24~48h of precipitation is put, separates pulp juice, during which inflated with nitrogen or carbon dioxide remove oxygen；
5) low tempertaure storage：Pulp juice is stored at 2 DEG C, inflated with nitrogen or carbon dioxide bind anti-oxidation；
The preparation of the grape base liquor follows the steps below：
6) 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；
7) 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；
8) destemming crushes：The grape of harvesting is reduced into temperature to 10 DEG C, flexible removing carpopodium is carried out, crushes, obtain grape slurry, Grape slurry is heated to 60 DEG C, 30min is kept, makes the inactivating oxidase in grape slurry, be cooled to 18 DEG C, by the grape slurry of cooling It is added in the container sterilized and adds enzyme 40mg/L, container is filled with nitrogen or carbon dioxide before pan feeding, and air-discharging is prevented Oxidation, obtains grape mash；
9) cold soaking stain：Grape mash is reduced into temperature to 5~8 DEG C, 48h is impregnated, daily Sprayer Circulation 2 times, sprays 1/2 every time The grape mash of times vessel volume amount；
10) 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；
11) low temperature clarification：Control temperature to add fining agent to 5~8 DEG C in the turbid juice of grape, staticly settle 24h, separate Portugal Grape juice, turbidity 200NTU, during which inflated with nitrogen removal oxygen；
12) 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 2* 106Cfu/ml, 10~12 DEG C of fermentation temperature, fermentation time 36h；
13) alcoholic fermentation：The grape juice for producing fragrant fermentation is risen again to 16~20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 3*106Cfu/ml, 16~20 DEG C of fermentation temperature, fermentation time 30h；
14) wine pin is separated：The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to when monitoring alcoholic fermentation 5~10 DEG C of separation wine pin, container are filled with nitrogen purge gas before pan feeding；
15) malo-lactic fermentation：Oneococcus onei and lactic acid bacteria 20mg/ are inoculated with the grape wine obtained to step i) L, 20~25 DEG C, fermentation time 300h of fermentation temperature, complete malo-lactic fermentation；
16) store：By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 18 months；
17) clarify：The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor；
The preparation of aerating fruity Organic grape fruit wine follows the steps below：
18) allocate：Both grape base liquors of the fruit juice of step 5) and step 17) are subjected to allotment fusion, obtain fruity Portugal Grape alcoholic drink mixed with fruit juice, alcoholic strength 4%vol, pol 60g/L, 5~6g/L of acidity, sugar-free extract 18g/L；
19) cold stabilization：It is -5~0 DEG C in temperature by grape alcoholic drink mixed with fruit juice to freeze, cooling time 10 days, filtering clarification, during which fills Enter nitrogen and remove oxygen；
20) it is degerming：It is degerming that 0.45 and 0.20 micron of film device is respectively adopted in the grape alcoholic drink mixed with fruit juice of cold stabilization；
21) it is filled with carbon dioxide：Degerming grape alcoholic drink mixed with fruit juice is cooled, food-grade carbon-dioxide is filled with, it is dissolved in dioxy Pressure produced by changing carbon reaches 0.4MPa；
22) it is filling：By above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved, it is filling；
The fruit is strawberry；
The grape is PINOT NOIR；
The enzyme is pectase and cellulase according to mass ratio 1:2 composition；
The fining agent is gelatin.
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 dried and then 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 3h 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 0.6:99.4, it is 32 in temperature 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 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 and The mass ratio of corynebacterium ammoniagenes prepared by thawing method is 98:2, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation 6 My god, gained filtrate is 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：The repetition of thawing method is secondary, 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, be placed again into -20 DEG C of refrigerator at room temperature, it is cold Freeze 4h, take 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.
Embodiment 2
By fish pelargonium interplanting in orchard, orchard is managed according to organic planting requirement, mature fruit in orchard is plucked and prepares Fruit juice, pluck ripe grape in orchard and carry out vintage wine, by pulp juice and grape wine according to mass ratio 10:90 allotments, i.e., Obtain Organic grape fruit wine；
The fruit juice is prepared and followed the steps below：
1) harvest：It is real that organic orchard harvests fresh, healthy, disease-free decayed fruit；
2) cool：The grape of harvesting is reduced into temperature to 3 DEG C；
3) pulp enzyme deactivation：It will be crushed after fruit destemming, obtain pulp, heat the pulp to 60 DEG C, keep 30min, make pulp In inactivating oxidase, be cooled to 18 DEG C, be delivered in fermentation tank；
4) clarify：Enzyme is added in fermentation tank, enzyme addition is 20~50mg/L, 5~8 DEG C of temperature, adds fining agent, quiet 24~48h of precipitation is put, separates pulp juice, during which inflated with nitrogen or carbon dioxide remove oxygen；
5) low tempertaure storage：Pulp juice is stored at 2 DEG C, inflated with nitrogen or carbon dioxide bind anti-oxidation；
The preparation of the grape base liquor follows the steps below：
6) 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；
7) 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；
8) destemming crushes：The grape of harvesting is reduced into temperature to 10 DEG C, flexible removing carpopodium is carried out, crushes, obtain grape slurry, Grape slurry is heated to 60 DEG C, 30min is kept, makes the inactivating oxidase in grape slurry, be cooled to 18 DEG C, by the grape slurry of cooling It is added in the container sterilized and adds enzyme 40mg/L, container is filled with nitrogen or carbon dioxide before pan feeding, and air-discharging is prevented Oxidation, obtains grape mash；
9) cold soaking stain：Grape mash is reduced into temperature to 5~8 DEG C, 48h is impregnated, daily Sprayer Circulation 2 times, sprays 1/2 every time The grape mash of times vessel volume amount；
10) 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；
11) low temperature clarification：Control temperature to add fining agent to 5~8 DEG C in the turbid juice of grape, staticly settle 24h, separate Portugal Grape juice, turbidity 200NTU, during which inflated with nitrogen removal oxygen；
12) 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 2* 106Cfu/ml, 10~12 DEG C of fermentation temperature, fermentation time 36h；
13) alcoholic fermentation：The grape juice for producing fragrant fermentation is risen again to 16~20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 3*106Cfu/ml, 16~20 DEG C of fermentation temperature, fermentation time 30h；
14) wine pin is separated：The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to when monitoring alcoholic fermentation 5~10 DEG C of separation wine pin, container are filled with nitrogen purge gas before pan feeding；
15) malo-lactic fermentation：Oneococcus onei and lactic acid bacteria 20mg/ are inoculated with the grape wine obtained to step i) L, 20~25 DEG C, fermentation time 300h of fermentation temperature, complete malo-lactic fermentation；
16) store：By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 5 months；
17) clarify：The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor；
The preparation of aerating fruity Organic grape fruit wine follows the steps below：
18) allocate：Both grape base liquors of the fruit juice of step 5) and step 17) are subjected to allotment fusion, obtain fruity Portugal Grape alcoholic drink mixed with fruit juice, alcoholic strength 4%vol, pol 60g/L, 5~6g/L of acidity, sugar-free extract 18g/L；
19) cold stabilization：It is -5~0 DEG C in temperature by grape alcoholic drink mixed with fruit juice to freeze, cooling time 10 days, filtering clarification, during which fills Enter nitrogen and remove oxygen；
20) it is degerming：It is degerming that 0.45 and 0.20 micron of film device is respectively adopted in the grape alcoholic drink mixed with fruit juice of cold stabilization；
21) it is filled with carbon dioxide：Degerming grape alcoholic drink mixed with fruit juice is cooled, food-grade carbon-dioxide is filled with, it is dissolved in dioxy Pressure produced by changing carbon reaches 0.4MPa；
22) it is filling：By above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved, it is filling；
The fruit is strawberry；
The grape is PINOT NOIR；
The enzyme is pectase；
The fining agent is gelatin.
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 3h 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 0.6:99.4, it is 32 in temperature 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 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 and The mass ratio of corynebacterium ammoniagenes prepared by thawing method is 98:2, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation 6 My god, gained filtrate is 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：The repetition of thawing method is secondary, 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, be placed again into -20 DEG C of refrigerator at room temperature, it is cold Freeze 4h, take 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.
Embodiment 3
By fish pelargonium interplanting in orchard, orchard is managed according to organic planting requirement, mature fruit in orchard is plucked and prepares Fruit juice, pluck ripe grape in orchard and carry out vintage wine, by pulp juice and grape wine according to mass ratio 15:85 allotments, i.e., Obtain Organic grape fruit wine；
The fruit juice is prepared and followed the steps below：
1) harvest：It is real that organic orchard harvests fresh, healthy, disease-free decayed fruit；
2) cool：The grape of harvesting is reduced into temperature to 3 DEG C；
3) pulp enzyme deactivation：It will be crushed after fruit destemming, obtain pulp, heat the pulp to 60 DEG C, keep 30min, make pulp In inactivating oxidase, be cooled to 18 DEG C, be delivered in fermentation tank；
4) clarify：Enzyme is added in fermentation tank, enzyme addition is 20~50mg/L, 5~8 DEG C of temperature, adds fining agent, quiet 24~48h of precipitation is put, separates pulp juice, during which inflated with nitrogen or carbon dioxide remove oxygen；
5) low tempertaure storage：Pulp juice is stored at 2 DEG C, inflated with nitrogen or carbon dioxide bind anti-oxidation；
The preparation of the grape base liquor follows the steps below：
6) 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；
7) 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；
8) destemming crushes：The grape of harvesting is reduced into temperature to 10 DEG C, flexible removing carpopodium is carried out, crushes, obtain grape slurry, Grape slurry is heated to 60 DEG C, 30min is kept, makes the inactivating oxidase in grape slurry, be cooled to 18 DEG C, by the grape slurry of cooling It is added in the container sterilized and adds enzyme 40mg/L, container is filled with nitrogen or carbon dioxide before pan feeding, and air-discharging is prevented Oxidation, obtains grape mash；
9) cold soaking stain：Grape mash is reduced into temperature to 5~8 DEG C, 48h is impregnated, daily Sprayer Circulation 2 times, sprays 1/2 every time The grape mash of times vessel volume amount；
10) 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；
11) low temperature clarification：Control temperature to add fining agent to 5~8 DEG C in the turbid juice of grape, staticly settle 24h, separate Portugal Grape juice, turbidity 190NTU, during which inflated with nitrogen removal oxygen；
12) 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 2* 106Cfu/ml, 10~12 DEG C of fermentation temperature, fermentation time 36h；
13) alcoholic fermentation：The grape juice for producing fragrant fermentation is risen again to 16~20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 3*106Cfu/ml, 16~20 DEG C of fermentation temperature, fermentation time 30h；
14) wine pin is separated：The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to when monitoring alcoholic fermentation 5~10 DEG C of separation wine pin, container are filled with nitrogen purge gas before pan feeding；
15) malo-lactic fermentation：Oneococcus onei and lactic acid bacteria 20mg/ are inoculated with the grape wine obtained to step i) L, 20~25 DEG C, fermentation time 300h of fermentation temperature, complete malo-lactic fermentation；
16) store：By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 8 months；
17) clarify：The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor；
The preparation of aerating fruity Organic grape fruit wine follows the steps below：
18) allocate：Both grape base liquors of the fruit juice of step 5) and step 17) are subjected to allotment fusion, obtain fruity Portugal Grape alcoholic drink mixed with fruit juice, alcoholic strength 6%vol, pol 70g/L, acidity 5g/L, sugar-free extract 20g/L；
19) cold stabilization：It is -5~0 DEG C in temperature by grape alcoholic drink mixed with fruit juice to freeze, cooling time 10 days, filtering clarification, during which fills Enter nitrogen and remove oxygen；
20) it is degerming：It is degerming that 0.45 and 0.20 micron of film device is respectively adopted in the grape alcoholic drink mixed with fruit juice of cold stabilization；
21) it is filled with carbon dioxide：Degerming grape alcoholic drink mixed with fruit juice is cooled, food-grade carbon-dioxide is filled with, it is dissolved in dioxy Pressure produced by changing carbon reaches 0.4MPa；
22) it is filling：By above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved, it is filling；
The fruit is cherry；
The grape is PINOT NOIR and Riesling according to mass ratio 2:1 composition；
The enzyme is pectase and cellulase according to mass ratio 3:1 composition；
The fining agent is gelatin and PVPP according to mass ratio 3:1 composition.
The organic fertilizer that the orchard is prepared using marine alga residue；
The marine alga residue is prepared according to following steps：
A marine alga fragment), is prepared：Fresh kelp after cleaning is crushed, obtains marine alga fragment；
B saccharification marine alga), is prepared：By marine alga fragment and water according to mass ratio 20:80 are fitted into agitator tank, in 60 DEG C of bars 3h 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 0.6:99.4, it is 32 in temperature 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 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 and The mass ratio of corynebacterium ammoniagenes prepared by thawing method is 98:2, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation 6 My god, gained filtrate is ecological seaweed liquid biostimulant after press filtration；Filter residue is marine alga residue；
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：The repetition of thawing method is secondary, 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, be placed again into -20 DEG C of refrigerator at room temperature, it is cold Freeze 4h, take 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.
Embodiment 4
By fish pelargonium interplanting in orchard, orchard is managed according to organic planting requirement, mature fruit in orchard is plucked and prepares Fruit juice, pluck ripe grape in orchard and carry out vintage wine, by pulp juice and grape wine according to mass ratio 20:80 allotments, i.e., Obtain Organic grape fruit wine；
The fruit juice is prepared and followed the steps below：
1) harvest：It is real that organic orchard harvests fresh, healthy, disease-free decayed fruit；
2) cool：The grape of harvesting is reduced into temperature to 3 DEG C；
3) pulp enzyme deactivation：It will be crushed after fruit destemming, obtain pulp, heat the pulp to 60 DEG C, keep 30min, make pulp In inactivating oxidase, be cooled to 18 DEG C, be delivered in fermentation tank；
4) clarify：Enzyme is added in fermentation tank, enzyme addition is 20~50mg/L, 5~8 DEG C of temperature, adds fining agent, quiet 24~48h of precipitation is put, separates pulp juice, during which inflated with nitrogen or carbon dioxide remove oxygen；
5) low tempertaure storage：Pulp juice is stored at 2 DEG C, inflated with nitrogen or carbon dioxide bind anti-oxidation；
The preparation of the grape base liquor follows the steps below：
6) 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；
7) 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；
8) destemming crushes：The grape of harvesting is reduced into temperature to 10 DEG C, flexible removing carpopodium is carried out, crushes, obtain grape slurry, Grape slurry is heated to 60 DEG C, 30min is kept, makes the inactivating oxidase in grape slurry, be cooled to 18 DEG C, by the grape slurry of cooling It is added in the container sterilized and adds enzyme 40mg/L, container is filled with nitrogen or carbon dioxide before pan feeding, and air-discharging is prevented Oxidation, obtains grape mash；
9) cold soaking stain：Grape mash is reduced into temperature to 5~8 DEG C, 48h is impregnated, daily Sprayer Circulation 2 times, sprays 1/2 every time The grape mash of times vessel volume amount；
10) 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；
11) low temperature clarification：Control temperature to add fining agent to 5~8 DEG C in the turbid juice of grape, staticly settle 24h, separate Portugal Grape juice, turbidity 190NTU, during which inflated with nitrogen removal oxygen；
12) 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 2* 106Cfu/ml, 10~12 DEG C of fermentation temperature, fermentation time 36h；
13) alcoholic fermentation：The grape juice for producing fragrant fermentation is risen again to 16~20 DEG C, is inoculated with saccharomyces cerevisiae, yeast quantity is 3*106Cfu/ml, 16~20 DEG C of fermentation temperature, fermentation time 30h；
14) wine pin is separated：The proportion and temperature of grape mash, when proportion is down to 0.993, are cooled to when monitoring alcoholic fermentation 5~10 DEG C of separation wine pin, container are filled with nitrogen purge gas before pan feeding；
15) malo-lactic fermentation：Oneococcus onei and lactic acid bacteria 20mg/ are inoculated with the grape wine obtained to step i) L, 20~25 DEG C, fermentation time 300h of fermentation temperature, complete malo-lactic fermentation；
16) store：By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 12 months；
17) clarify：The grape wine that step k) is obtained is clarified using fining agent, obtains grape base liquor；
The preparation of aerating fruity Organic grape fruit wine follows the steps below：
18) allocate：Both grape base liquors of the fruit juice of step 5) and step 17) are subjected to allotment fusion, obtain fruity Portugal Grape alcoholic drink mixed with fruit juice, alcoholic strength 6%vol, pol 70g/L, acidity 5g/L, sugar-free extract 20g/L；
19) cold stabilization：It is -5~0 DEG C in temperature by grape alcoholic drink mixed with fruit juice to freeze, cooling time 10 days, filtering clarification, during which fills Enter nitrogen and remove oxygen；
20) it is degerming：It is degerming that 0.45 and 0.20 micron of film device is respectively adopted in the grape alcoholic drink mixed with fruit juice of cold stabilization；
21) it is filled with carbon dioxide：Degerming grape alcoholic drink mixed with fruit juice is cooled, food-grade carbon-dioxide is filled with, it is dissolved in dioxy Pressure produced by changing carbon reaches 0.4MPa；
22) it is filling：By above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved, it is filling；
The fruit is cherry；
The grape is PINOT NOIR and Riesling according to mass ratio 2:1 composition；
The enzyme is pectase and cellulase according to mass ratio 3:1 composition；
The fining agent is gelatin and PVPP according to mass ratio 1:1 composition.
The organic fertilizer that the orchard is prepared using marine alga residue；
The marine alga residue is prepared according to following steps：
A marine alga fragment), is prepared：Fresh kelp after cleaning is crushed, obtains marine alga fragment；
B saccharification marine alga), is prepared：By marine alga fragment and water according to mass ratio 20:80 are fitted into agitator tank, in 60 DEG C of bars 3h 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 0.6:99.4, it is 32 in temperature 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 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 and The mass ratio of corynebacterium ammoniagenes prepared by thawing method is 98:2, it is 32 DEG C in temperature, under the conditions of oxygen content is 2mg/L, fermentation 6 My god, gained filtrate is ecological seaweed liquid biostimulant after press filtration；Filter residue is marine alga residue；
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：The repetition of thawing method is secondary, 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, be placed again into -20 DEG C of refrigerator at room temperature, it is cold Freeze 4h, take 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：
Experiment one
1st, material to be tested is tested
1 materials and methods：
1.1 test site：Yantai Qixia City Su Jiadian towns vineyard.
1.2 material to be tested：Common orchard (in addition to not there is no the plant of expelling parasite insecticidal effect, other preparation methods and this hair It is bright consistent), contrast 1 is (when preparing ecological seaweed liquid biostimulant, except corynebacterium ammoniagenes are without thawing method processing directly use Outside, other preparation methods are consistent with the present invention) and embodiment 1, compare.
This experiment is consistent with other management in addition to processing difference except testing.
1.3 experimental design：The consistent vineyard of 6 mu of age of trees is selected, 2 is parallel, and 1 mu is 1 processing unit.For common orchard (in addition to the plant with expelling parasite insecticidal effect is not interplanted, other preparation methods are consistent with the present invention), contrast 1 (prepare ecological sea During algae solution body biostimulant, except corynebacterium ammoniagenes are without the processing of thawing method directly in addition to use, other preparation methods with this hair It is bright consistent) and embodiment 1 contrast, observe orchard insect pest situation, statistics orchard vintage.
2 results and analysis
Compared by common orchard with the present invention, it can be seen that the present invention has obvious anthelminthic effect, using the teaching of the invention it is possible to provide grape Yield；Being compared by embodiment 1 and contrast 1 can show that corynebacterium ammoniagenes through thawing method high treating effect, can improve vintage.
Experiment two
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：Pluck respectively common orchard (non-organic orchard, in addition to adding sulfur dioxide 80mg/L when brewageing, Other preparation methods are consistent with embodiment 2) in fruit and grape and fruit in the organic orchard of the present invention and grape according to The method of embodiment 2 brewages grape fruit wine, detects the NO in grape fruit wine2 -And residues of pesticides.
2 results and analysis
NO in fruit wine2 -(mg/kg) SO in fruit wine2(mg/L) Residues of pesticides (mg/kg)
Common orchard grape fruit wine 0.7 60 0.8
Grape fruit wine of the present invention 0 0 0
It can be seen from data above the grape fruit wine brewageed of the present invention and common glucose fruit wine in terms of food health more Tool advantage.
" 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 for not adding sulfur dioxide Organic grape fruit 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 Mature fruit prepares pulp juice, plucks ripe grape in orchard and carries out vintage wine, by pulp juice and grape wine according to matter Measure ratio 1~75:25~99 allotments, produce Organic grape fruit 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 fruit juice is prepared and followed the steps below：
1）Harvesting：Organic orchard harvests fresh, healthy, disease-free rotten fruit；
2）Cooling：The fruit of harvesting is reduced into temperature to 0~20 DEG C；
3）Pulp enzyme deactivation：It will be crushed after fruit destemming, obtain pulp, heat the pulp to 50~65 DEG C, keep 20~60min, make Inactivating oxidase in pulp, 15~25 DEG C are cooled to, is delivered in fermentation tank；
4）Clarification：Enzyme is added in fermentation tank, enzyme addition is 20~50mg/L, 5~8 DEG C of temperature, adds fining agent, and it is heavy to stand Form sediment 24~48h, separates pulp juice, and during which inflated with nitrogen or carbon dioxide remove oxygen；
5）Low tempertaure storage：Pulp juice is stored at 0~5 DEG C, inflated with nitrogen or carbon dioxide bind anti-oxidation；
The preparation of the grape base liquor follows the steps below：
6）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；
7）Harvesting：The grape fruit of fresh, healthy, disease-free decayed fruit and raw green fruit, 180~200g/ of pol are harvested in organic orchard L；
8）Destemming crushes：The grape of harvesting is reduced into temperature to 5~20 DEG C, flexible removing carpopodium is carried out, crushes, obtain grape slurry,
Grape slurry is heated to 50~65 DEG C, 20~60min is kept, makes the inactivating oxidase in grape slurry, be cooled to 15~25 DEG C, the grape slurry of cooling is added in the container sterilized and adds 20~60mg/L of enzyme, container is filled with nitrogen before pan feeding Or carbon dioxide, air-discharging is anti-oxidation, obtains grape mash；
9）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；
10）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；
11）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 Portugal Grape juice, 150~250NTU of turbidity, during which inflated with nitrogen or carbon dioxide remove oxygen；
12）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；
13）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；
14）Separate wine pin：The proportion and temperature of grape mash when monitoring alcoholic fermentation, when proportion is down to 0.993, it is cooled to 5~ 10 DEG C of separation wine pin, container are filled with nitrogen or carbon dioxide air-discharging before pan feeding；
15）Malo-lactic fermentation：To step i）20~60mg/ of Oneococcus onei and lactic acid bacteria is inoculated with obtained grape wine L, 20~25 DEG C, 24~480h of fermentation time of fermentation temperature, complete malo-lactic fermentation；
16）Storage：By the grape wine of malo-lactic fermentation in 10~15 DEG C of storages of temperature, period of storage 3~24 months；
17）Clarification：By step k）Obtained grape wine is clarified using fining agent, obtains grape base liquor；
The preparation of aerating fruity Organic grape fruit wine follows the steps below：
18）Allotment：By step 5）Fruit juice and step 17）Both grape base liquors carry out allotment fusion, obtain fruity grape syrup Wine, 2~8%vol of alcoholic strength, 50~80g/L of pol, acidity 5~6g/L, more than sugar-free extract 17g/L；
19）Cold stabilization：It is -5~0 DEG C in temperature by grape alcoholic drink mixed with fruit juice to freeze, cooling time 5~15 days, filtering clarification, is during which filled with Nitrogen or carbon dioxide remove oxygen；
20）It is degerming：It is degerming that 0.45 and 0.20 micron of film device is respectively adopted in the grape alcoholic drink mixed with fruit juice of cold stabilization；
21）It is filled with carbon dioxide：Degerming grape alcoholic drink mixed with fruit juice is cooled, food-grade carbon-dioxide is filled with, it is dissolved in carbon dioxide Produced pressure reaches 0.3~0.5MPa；
22）It is filling：By above-mentioned grape alcoholic drink mixed with fruit juice after the assay was approved, it is filling；
The grape is in Cabernet Sauvignon and Mei Le, Cabernet Gernischt, Cabernet franc, hila, PINOT NOIR, Chardonnay, Italian Riesling and Riesling One kind or arbitrary proportion it is 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. do not add the production method of sulfur dioxide Organic grape fruit wine as claimed in claim 1, it is characterised in that：The orchard Fertilizer used is two or more for one kind in organic fertilizer, organic and inorganic fertilizer and biological organic fertilizer or arbitrary proportion.
3. do not add the production method of sulfur dioxide Organic grape fruit wine as claimed in claim 1, it is characterised in that：The orchard Agricultural chemicals used be lime sulfur, Bordeaux mixture, mineral oil, trichoderma harzianum, quinolinone suspending agent, ethanol, soda, China tree alkali, Rotenone, Dalmatian chrysanthemum missible oil and one kind in matrine or arbitrary proportion are two or more.
4. do not add the production method of sulfur dioxide Organic grape fruit wine as claimed in claim 1 or 2, it is characterised in that：It is described Ecological marine alga biostimulant is added in organic fertilizer, organic and inorganic fertilizer and biological organic fertilizer.
5. do not add the production method of sulfur dioxide Organic grape fruit wine as claimed in claim 4, it is characterised in that：The ecology Seaweed bio stimulin 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 as claimed in claim 5 for not adding sulfur dioxide Organic grape fruit wine, it is characterised in that：Described The preparation of corynebacterium ammoniagenes follows 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 as claimed in claim 5 for not adding sulfur dioxide Organic grape fruit wine, it is characterised in that：Step A） The marine alga is Fresh Laminaria Japonica.
8. the production method as claimed in claim 5 for not adding sulfur dioxide Organic grape fruit wine, it is characterised in that：The production Protein Candida and corynebacterium ammoniagenes are purchased from Chinese industrial Microbiological Culture Collection administrative center, and numbering is respectively CICC 31170 and CICC 10168.
9. the production method as claimed in claim 4 for not adding sulfur dioxide Organic grape fruit wine, it is characterised in that：Ecological sea The mode that algae biostimulant is added in fertilizer is：With the interior addition manner of fertilizer material mixing granulation and spraying to fertilizer The outer addition manner on grain surface.
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CN107964467A (en) * 2017-12-29 2018-04-27 烟台智祺化学技术有限公司 A kind of production method for not adding sulfur dioxide Organic grape fruit wine
CN108059535A (en) * 2017-12-29 2018-05-22 梁涵 A kind of production method of ecological fertilizer
CN108949484A (en) * 2018-06-26 2018-12-07 广西驰胜农业科技有限公司 A kind of brewage process of holy girl's fruit vinegar
CN109370929A (en) * 2018-12-05 2019-02-22 北京工商大学 A kind of application of S. cervisiae in wine brewing

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CN103642620A (en) * 2013-12-26 2014-03-19 豆一玲 Low-sulfur dioxide high-nutrition concentrated sweet red wine and production technology thereof
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107964467A (en) * 2017-12-29 2018-04-27 烟台智祺化学技术有限公司 A kind of production method for not adding sulfur dioxide Organic grape fruit wine
CN108059535A (en) * 2017-12-29 2018-05-22 梁涵 A kind of production method of ecological fertilizer
CN108949484A (en) * 2018-06-26 2018-12-07 广西驰胜农业科技有限公司 A kind of brewage process of holy girl's fruit vinegar
CN109370929A (en) * 2018-12-05 2019-02-22 北京工商大学 A kind of application of S. cervisiae in wine brewing
CN109370929B (en) * 2018-12-05 2022-06-17 北京工商大学 Application of saccharomyces cerevisiae in brewing wine

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Application publication date: 20171124