CN107523455A - The preparation method of one species ice-wine - Google Patents
The preparation method of one species ice-wine Download PDFInfo
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- CN107523455A CN107523455A CN201710640786.7A CN201710640786A CN107523455A CN 107523455 A CN107523455 A CN 107523455A CN 201710640786 A CN201710640786 A CN 201710640786A CN 107523455 A CN107523455 A CN 107523455A
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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
Abstract
The invention belongs to grape wine processing technique field, more particularly to the preparation method of a species ice-wine, it is characterised in that：Including Grape fragmentation, fermentation, freezing, deicing dehydration, second of filtration step that ferments and precipitate.The present invention changes traditional Wine-making technique, the part step exchanged in production technology, take full advantage of alcoholic strength and pol that modern comfort improves grape wine, the microorganisms such as yeast are killed so as to keep the stability of grape wine by the alcohol concentration for improving wine, avoided using the improper caused food safety risk of sulfur dioxide addition.The flavor of grape wine is improved, more adapts to domestic consumer's eating habit mostly, this technology is simple to operate, and the equipment cost used is small.
Description
Technical field
The invention belongs to grape wine processing technique field, more particularly to the preparation method of a species ice-wine, with freezing
Mode produces the high alcohol concentration grape wine of high sweet tea, improves grape wine mouthfeel, improves the pol alcoholic strength and stability of wine.
Background technology
Grape wine is the alcoholic beverage led to fresh grape or grape juice through fermenting completely or partially.The product of grape wine
Kind is a lot, because the cultivation of grape, the difference of wine production processes condition, product style are different.For finished color,
Usual dividend grape wine and white wine, three kinds of pink wine.Red wine is typically brewed with red grape variety, white wine
Can use white grape kind, or the red grape variety of decortication is brewed, pink wine is brewed with red grape variety, but the leaching skin phase compared with
It is short.Wherein red wine can be subdivided into claret, half claret, half Sweet red wine and Sweet red wine again.In vain
Grape wine is then subdivided into dry white wine, half-dried white wine, half sweet white wine and sweet white wine.Come in a manner of brewageing
Say, grape wine, bubble grape wine plus strong grape wine can be divided into and add the class of taste grape wine four.
It is more based on dry type grape wine on domestic general marketplace, after dry type grape wine refers to wine production, liquor-making raw material
Sugar in (grape juice) is fully converted into alcohol, and residual sugar amount is less than or equal to 4.0g/L red wine.Dry type wine red
The three nutritious elements to be sustained life in wine containing human body needed for activity:Vitamin, sugar and protein.Glucose is that the mankind maintain life
Life, the indispensable nutritional ingredient of physical fitness, it is the main source of body energy.There are 24 kinds of amino acid in grape wine, be
The indispensable nutriment of human body.But the tannin of dry type grape wine is general all heavier, can be notably perceived that tightly in oral cavity
It is wrapped in that the tannin of tooth is puckery, domestic consumer mostly is simultaneously not suitable with the taste of dry type grape wine.In order to avoid bitterness, peracid etc.
Taste, part people can convert some sweet drinks when drinking red claret, not only reduce the original fragrance and mouthfeel of red wine,
Also increase the burden for taking in unnecessary sugar.How much the consumption figure of grape wine have impact on the sale and plantation of grape wine, Jin Erying
The income and plantation enthusiasm of grape orchard worker is rung, influences the development of this fancy fruit of grape.
In addition, during grape wine is brewed, in order to sterilize, anti-oxidation and acidifying, to add a certain amount of dioxy
Change sulphur, product is eventually remained sulfur dioxide, can more or less bring some to healthy negative impact.
The German ice wine being born in before 216 years, turn into one kind of Novel wine, enrich the species of grape wine.Ice
Wine, utilized below -8 DEG C, the grape wine of the brewing grape freezed naturally on vine.Ice wine wine body is full, Er Qieshuan
Mouthful, it is pure and fresh, agreeably sweet, fruity is refreshing, increasingly by people favor and like, be to pay attention to health and the people of health
Scholar's nobleness present and graceful wine product.But the problem of its production and technological process require harshness and price costliness, if than
Real to need to freeze naturally on vine, output receives the limitation of raw material working condition；In addition, ice must be taken off when squeezing the juice
From technological requirement is very high, and ice grape crushing juice rate is very low, 80% moisture content is removed after squeezing, only with the pure Portugals of remaining 10%-15%
Grape slurry brews ice wine, that is to say, that from the common vetch black pigment used by women in ancient times to paint their eyebrows of 1000 grams of frosts（Vidal）Also 100~150L is only squeezed to obtain in the grape of kind
Grape juice.In addition, each grape only has seldom inspissated juice, along with vintage is extremely low, so often one plant of vine
Also it is only capable of producing one bottle of ice wine, makes ice wine expensive, ordinary consumer can not be born.
Ice wine falls within one kind of sweet wine, and sweet wine refers to can by special harvest and the fragrant and sweet of brewing method acquisition
The grape wine of mouth, for general sugar content more than 40 g/l, mouth, which is commented, can feel sweet taste.The high sweet wine of quality is with the high Portugal of sugar content
Grape are raw material, stop fermentation when fermentation is not yet completed, and sugar is retained in 4% or so, but general sweet wine is mostly after fermentation
Separately add sugar.Or it is inadequate because fermenting, wine degree is not high, adds other wine again to blend, improves alcoholic strength.
The content of the invention
In order to solve the above technical problems, the present invention provides the preparation method of a species ice-wine, given birth to freezing mode
Malaga wine, there is the high alcohol concentration of high sweet tea, similar to ice wine, have the characteristics of dry type wine and nutrition again, improve grape wine
Flavor, enrich the type of grape wine；The grape wine produced is fragrant and sweet, and the abundant exquisiteness of smell, honey is fragrant, the smell of fruits is very sweet, acerbity
It is few, more adapt to domestic consumer's eating habit mostly；The alcohol concentration for improving wine simultaneously keeps the stability of grape wine, does not add
Any anti-corrosion and stabilizer, avoid using the improper caused food safety risk of sulfur dioxide addition, also do not add sugar separately,
Keep the genuineness of grape wine；Production is simple, and cost is low.
Solve the preparation method of the species ice-wine in the present invention of above technical problem, it is characterised in that：Including
Grape fragmentation, fermentation, freezing, deicing dehydration, second of filtration step that ferments and precipitate.
A kind of preparation method of Novel wine in the present invention, comprises the following steps：
（1）By Grape fragmentation, tinning；
（2）Fermentation：Wine yeast and pectin enzyme fermentation are added in pulp；Pectase has clarification and the work beneficial to wine liquid separation
With.
（3）Terminate fermentation：Pulp pol 13-15 is filtered off when spending allowances for bark slag, cooling, and fermentation is terminated when 0 DEG C of filtrate, is obtained
Primary grape wine；Cooling can be gradually cooling, and rate of temperature fall can be 2-3 DEG C/h.
(detection fermentable sugar combines mouthfeel trial test) in time separates former wine after having fermented, and it is bitter to separate too late former wine
It is heavier, or even have wine pin taste.
（4）Freezing, deicing dehydration：Cooling freezing, when the temperature of primary grape is -15 DEG C--8 DEG C, pol is 20-25 degree
When stop cooling, separate wine liquid, deicing obtains grape wine liquid；
Cooling effect is the water freezing in wine liquid is become solid, and the water freezing in wine liquid becomes alcoholic strength and pol after solid
Increase, obtain high sugar with high alcohol content and the grape wine of similar ice wine peculiar flavour.
Deicing dehydration is the 40%-70% of total amount.
Because the presence of sugar, bacterium continued growth in grape wine, the taste of grape wine may be changed, it is also possible to can handle
Alcohol changes into acetic acid, and grape wine is become " grape vinegar ".Alcoholic strength is high, reaches the effect of sterilizing, avoids grape wine taste
Change；On the other hand, and can protects the antioxidant activity of naturally occurring in grape wine, so that grape wine keeps original
" healthcare function ".
（5）Second of fermentation：Tank stores up normal temperature fermentation；
（6）Except precipitation, filtering, produce.
Removal precipitation can use five layers of filtered through gauze after inspection is sampled after fermentation, precipitation（Or paper filtering or membrane filtration）,
It can obtain finished wine.
Step described in prioritization scheme（1）Middle grape pol is 21-25 degree.Real sugar value is low, cannot cook wine, produces wine with regard to low,
And county's quality is just bad, acidity just increases, and mouthfeel is bad.
Calculated with grape pulp weight, the yeast 200-500mg/kg, pectase 15-50 mg/kg.
The step（2）Middle fermentation temperature control is within 30 DEG C, pol >=13 degree；
Vinous fermentation temperature should not it is too high also should not be too low because, the too high fragrance loss of temperature is too heavy, and wine body seems thick
It is rough, it is bitter highly seasoned, and easy microbiological contamination;Temperature is too low, and fermentation period extends, and container turnover is too slow, influences utilization rate of equipment and installations.Color is soaked
Stain deficiency, wine body is thin, and structure sense is poor.
The fermentation of grape juice is completed by saccharomycete, but also has some miscellaneous bacterias to grow wherein.Short time is sent out
Ferment makes other miscellaneous bacterias not grow, so as to be beneficial to zymogenic effect.
The step（2）Middle fermentation was stirred once at interval of 3 hours.The temperature and pol of grape pulp are monitored at any time（°
Brix）, stirring in 3 hours is spaced once to reduce temperature.Fermentation time is 1.5-2.5 days.
The step（3）Middle primary grape wine pol 13-15 degree, alcoholic strength 6-80。
Heretofore described step（4）Middle cooling is gradually cooling, and temperature fall time is true according to the pol of wine liquid rising situation
It is fixed, 3-5 days.Rate of temperature fall can be 1-3 DEG C/h.
The step（5）Middle grape wine liquid alcoholic strength is 180, pol is 24 degree, tank storage normal temperature fermentation 1-3 months.
A certain degree of wine liquid that grape wine produced by the invention will ferment is filtered, then capable freezing takes ice to produce grape
Wine.Grape fermentation to a certain extent after, its pulp is basically separated with pericarp to be easy to squeeze；A part of wine is generated after grape fermentation
Essence, the concentration that alcoholic strength is brought up to spontaneous fermentation and do not reached is more beneficial for after freezing.
The principle and beneficial effect of the present invention：
A, not yet frozen at-15-- 8 DEG C using the syrup of grape fruit or liquid can be divided using the method for squeezing or centrifugation
From the freezing point of alcohol is then lower below -117 DEG C.Therefore, required grape wine, and institute be can obtain by freezing separation
Equipment cost is needed less easily to reach very much requirement；
B, after the alcohol concentration of grape wine reaches finite concentration, yeast and other microorganisms in wine liquid will be gradually dead, from
Right sterilizing function is strong, is easy to preserve, this has been maintained for the stability of wine.
C, after wine liquid is stable, it is not necessary to add sulfur dioxide, reach the effect of the sterilizing anti-oxidation acidifying of anti-corrosion, in turn ensure that
Food it is hygienic and safe.
D, the number of degrees for improving wine, or another sugaring point are blent without another plus wine, adjusts sweet taste.
The present invention changes traditional Wine-making technique, first ferments and freezes, ferments again afterwards, has exchanged in production technology
Part step, improve the alcoholic strength and pol of grape wine, the alcohol concentration by improving wine kill the microorganisms such as yeast from
And the stability of grape wine is kept, avoid using the improper caused food safety risk of sulfur dioxide addition.Improve grape
The flavor of wine, domestic consumer's eating habit mostly is more adapted to, this technology is simple to operate, and the equipment cost used is small.And sending out
Also without fruit juice pol, acidity and pH value is artificially adjusted according to product requirement during ferment, the nature of grape wine 100% remain
Flavor.
The grape wine that the present invention is produced, has higher pol and alcoholic strength, alcohol concentration 18-25 degree（Volume integral
Number）, pol reaches 18-24 degree（°Brix）, mouthfeel is lubricious, sweet mellow, drinks the people that oozes, the characteristics of having ice wine and dry type wine concurrently.
And any anti-corrosion and stabilizer are not added, sugar and other wine are not also added separately, and grape wine complies fully with state quality standard will
Ask and keep the genuineness of grape wine, safe, high-quality and health care.Time and quality are sealed and stored as traditional grape wine
It can reach 10 years and the mass conservation of wine, and with the flavor of ageing.
Embodiment
The present invention is described in detail for example below, and described pol is (° Brix), and alcoholic strength is volume integral
Number：
Embodiment 1
The preparation method of one species ice-wine, including step in detail below：
(1) raw material harvesting and processing：Who fruit is gathered into, removes prematurity, bird parasitosis evil, rotten fruit, and destemming is broken
It is broken；Raw material pol is 22 degree (° Brix).
Will it is broken after pulp tinning, and add wine yeast and pectase, dosage is the mg/kg of yeast 300, pectin
The mg/kg of enzyme 40；The grape amount of entrance is about the 4/5 of volume, first adds pectase, adds wine yeast.
Yeast can be LaIVin QA23 or domestic wine active dry yeasts CEC01.
（2）Fermentation：The temperature and pol of grape pulp are monitored at any time（°Brix）, stirring in 3 hours is spaced once to reduce
Temperature, by fermentation temperature control within 30 DEG C；Pol >=13 degree.
（3）Fermentation is terminated, is filtered off when the pol in pulp drops to 14 degree and allowances for bark slag, by the filtrate cooling 0 of gained
DEG C terminate fermentation, obtain pol at 13 degree（°Brix）, primary grape wine of the wine degree at 6 degree or so；
（4）Deicing is dehydrated：By step（4）In primary grape wine gradually cool to -10 DEG C, when pol rises to 22 degree stop drop
Temperature, wine liquid is separated with squeezer or centrifuge, remove ice fraction, deicing dehydration is the 30% of total amount, obtains alcoholic strength as 18 degree
（Volume fraction）Pol is 24 degree of grape wine liquid；
Temperature fall time rises situation according to the pol of wine liquid and determined, general 3-4 days.Cooling effect is to become the water freezing in wine liquid
Into solid, the water freezing in wine liquid becomes alcoholic strength and pol after solid and also increased.
Wine liquid liquid level situation is checked at any time, there are no bubble, and fermentation, which terminates, produces sweet wine stable under normal temperature；
（5）Second of tank stores up normal temperature fermentation three months, is sampled inspection after precipitation, removes five layers of filtered through gauze of precipitation（Or
Paper filters）, you can alcohol concentration is obtained up to 18 degree（Volume fraction）, pol is up to 22 degree（°Brix）Finished wine mouthfeel it is lubricious, sweet tea
It is U.S. mellow, the people that oozes is drunk, the characteristics of having ice wine and dry type wine concurrently.
Embodiment 2
The preparation method of one species ice-wine, including Grape fragmentation, fermentation, freezing, deicing dehydration, second of fermentation and precipitation
Filtration step, comprise the following steps that：
（1）By Grape fragmentation, tinning；Raw materials of glucose degree is 21 degree.
（2）Fermentation：Wine yeast and pectin enzyme fermentation are added in pulp；Pectase has clarification and beneficial to wine liquid separation
Effect.Calculated with grape pulp weight, the yeast 200mg/kg, pectase 15mg/kg.
The temperature and pol of grape pulp are monitored at any time（°Brix）, stirring in 3 hours is spaced once to reduce temperature, is fermented
Time can be 2 days.
（3）Terminate fermentation：Filtered off during 13 degree of pulp pol and allowance for bark slag, cooling, terminated fermentation when 0 DEG C of filtrate, obtain just
Level grape wine；Cooling can be gradually cooling, and rate of temperature fall can be 2 DEG C/h.Fermentation temperature is controlled within 30 DEG C, pol
>=13 degree；Primary 15 degree of grape wine pol, alcoholic strength 70。
（4）Freezing, deicing dehydration：Cooling freezing, stop dropping when the temperature of primary grape be -15 DEG C, pol is 20 degree
Temperature, separates wine liquid, and deicing obtains grape wine liquid；Deicing dehydration is the 40% of total amount.Cool gradually to cool, temperature fall time is according to wine
The pol of liquid rises situation and determined, 3-4 days；Rate of temperature fall can be 1 DEG C/h.
（5）Second of fermentation：Tank stores up normal temperature fermentation；Grape wine liquid alcoholic strength is 190, pol is 24 degree, tank storage normal temperature hair
Ferment 3 months.
（6）Except precipitation, filtering, produce.
Five layers of filtered through gauze of precipitation are removed after inspection is sampled after fermentation, precipitation（Or paper filtering）, you can obtain into
Sample wine.
Finished product grape wine, there is higher pol and alcoholic strength, 19 degree of alcohol concentration（Volume fraction）, pol reaches 18-
23 degree（°Brix）, mouthfeel is lubricious, sweet mellow, drinks the people that oozes, the characteristics of having ice wine and dry type wine concurrently.
Embodiment 3
The preparation method of one species ice-wine, is comprised the following steps that：
（1）The harvesting and requirement of the former essence of grape, the pol of weather more Arid Area is selected at 23 degree（°Brix）High-quality nothing above
Sick cabernet sauvignon grape fruit；Cloudy day harvesting, cloudy day harvesting prevent from stacking heating after adopting.
（2）Fruit picking, who fruit is gathered into, remove prematurity, the fruit that bird parasitosis is harmful, overdone；
（3）Destemming is crushed, and the fruit chosen is crushed；Reach broken skin.
（4）Will it is broken after pulp tinning, and add wine yeast and pectase, dosage is the mg/kg of yeast 200, fruit
The mg/kg of glue enzyme 40；
（5）Capping fermentation, the temperature and pol of grape pulp are monitored at any time（°Brix）, stirring in 3 hours is spaced once to reduce temperature
Degree, by temperature control within 30 DEG C；Fermentation time can be 2.5 days.Primary 14 degree of grape wine pol, alcoholic strength 70。
（6）Fermentation is terminated, slag is allowanced for bark when the pol in pulp drops to filter off when 14-15 spends, the filtrate of gained is dropped
Temperature terminates fermentation；
（7）Deicing is dehydrated, and the primary grape wine liquid that the filtering that will ferment terminates fermentation carries out cooling to -12 DEG C, monitors wine liquid at any time
In pol（°Brix）, stop cooling when pol rises to 21 degree, separate wine liquid with squeezer or centrifuge, remove icing portion
Point, obtain the grape wine liquid of high concentration and carry out tank storage normal temperature fermentation 2 months；
（8）Wine liquid liquid level situation is checked at any time, there are no bubble and debris produces primary sweet wine stable under normal temperature；
（9）Fermentation, precipitation are sampled secondary filter after inspection after three months, you can obtain finished wine.
Finished product grape wine, there is higher pol and alcoholic strength, 25 degree of alcohol concentration（Volume fraction）, pol reaches 18 degree
（°Brix）, color is dark red, and mouthfeel is lubricious, sweet mellow, drinks the people that oozes, the characteristics of having ice wine and dry type wine concurrently.
Embodiment 4
The preparation method of one species ice-wine, including Grape fragmentation, fermentation, freezing, deicing dehydration, second of fermentation and precipitation
Filtration step, comprise the following steps that：
（1）By Grape fragmentation, tinning；Raw materials of glucose degree is 25 degree.
（2）Fermentation：Wine yeast and pectin enzyme fermentation are added in pulp；Pectase has clarification and beneficial to wine liquid separation
Effect.Calculated with grape pulp weight, the yeast 500mg/kg, the mg/kg of pectase 50.
The temperature and pol of grape pulp are monitored at any time（°Brix）, stirring in 3 hours is spaced once to reduce temperature, is fermented
Time can be 1.5 days.
（3）Terminate fermentation：Filtered off during 15 degree of pulp pol and allowance for bark slag, cooling, terminated fermentation when 0 DEG C of filtrate, obtain just
Level grape wine；Cooling can be gradually cooling, and rate of temperature fall can be 3 DEG C/h.Fermentation temperature is controlled within 30 DEG C, pol
>=14 degree；Primary 14 degree of grape wine pol, alcoholic strength 80。
（4）Freezing, deicing dehydration：Cooling freezing, when the temperature of primary grape is -8 DEG C, 25 degree of pol when stop cooling,
Wine liquid is separated, deicing obtains grape wine liquid；Deicing dehydration is the 50% of total amount.Cool gradually to cool, temperature fall time is according to wine liquid
Pol rises situation and determined, 3-5 days；Rate of temperature fall can be 3 DEG C/h.
（5）Second of fermentation：Tank stores up normal temperature fermentation；Grape wine liquid alcoholic strength is 180, pol is 22 degree, tank storage normal temperature hair
Ferment 1 month.
（6）Except precipitation, filtering, produce.
Five layers of filtered through gauze of precipitation are removed after inspection is sampled after fermentation, precipitation（Or paper filtering）, you can obtain into
Sample wine.
Finished product grape wine, there is higher pol and alcoholic strength, 20 degree of alcohol concentration（Volume fraction）, pol reaches 24 degree
（°Brix）, color is dark red, and mouthfeel is lubricious, sweet mellow, drinks the people that oozes, the characteristics of having ice wine and dry type wine concurrently.
The performance indications of grape wine in the present invention, such as table 1：
Table 1
Experiment one
If control group, in other contents such as embodiment 1, without step（5）, that is, there is no " freezing, deicing dehydration " step：
As a result：Moisture content can not remove in wine, allow it to form dry type grape wine after continuing fermentation, complete with the drinks type in the present invention
It is different.
Experiment two
If control group, in other contents such as embodiment 1, first step（4）Step again（2）And step（3）, first freeze after fermentation and end
Only ferment；
As a result：Alcoholic strength than relatively low,<17 degree, wine is not easy to maintain, easy souring.Because alcohol will when alcoholic strength reaches 15 degree
Fermented yeast is killed, terminates subsequent fermentation.
Experiment three：Influence of the sugared different content to final products in fermentation process：
If control group 1, in other contents such as embodiment 1, in fermentation step, pol is 9 degree；
If control group 2：In other contents such as embodiment 1, in fermentation step, pol is 17 degree；
As a result：Control group 1：The mouthfeel of wine is bad, astringent taste weight；
Control group 2：The mouthfeel of wine is bad, peracid, and wine is not easy to maintain, easy bacterial infection.
Taste tests in the present invention：Taste tests are carried out to consumer by mouthfeel, perfume (or spice), taste, test the people of number 200.
Test result is：The lubricious accounting 96% of mouthfeel；Fragrant and sweet 92%；Drink people's accounting 96% of oozing；Not sour and astringent accounting 90%；It is mellow
Accounting 92%；Overall excellent and good accounting 95%.
The present invention is compared with the technique for producing ice wine in the world, and some by technological process are sequentially changed, and is utilized
Modern comfort improves the alcoholic strength and pol of grape wine, and the alcohol concentration by improving wine keeps the stability of grape wine,
Avoid using the improper caused food safety risk of sulfur dioxide addition.The flavor of grape wine is improved, is more adapted to domestic big
More consumer's eating habits, the equipment cost that this technology is simple to operate to be used are small.The characteristic of product is between ice-wine and dry type
Between grape wine, similar to ice-wine, but ice-wine (sweet wine) one kind is not belonging to, there is oneself unique wind
Taste, mouthfeel and characteristic.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (9)
1. the preparation method of a species ice-wine, it is characterised in that：Including Grape fragmentation, fermentation, freezing, deicing dehydration, the
Secondary fermentation and precipitation filtration step.
2. the preparation method of species ice-wine according to claim 1, it is characterised in that：Comprise the following steps：
（1）By Grape fragmentation, tinning；
（2）Fermentation：Wine yeast and pectin enzyme fermentation are added in pulp；
（3）Terminate fermentation：Filter, cool when pulp pol 13-15 spends, terminate fermentation during 0 DEG C of filtrate, obtain primary grape wine；
（4）Freezing, deicing dehydration：Cooling freezing, stops when the temperature of primary grape is -15 DEG C--8 DEG C, pol is spent for 20-25
Only cool, separate wine liquid, deicing obtains grape wine liquid；
（5）Second of fermentation：Tank stores up normal temperature fermentation；
（6）Except precipitation, filtering, produce.
3. the preparation method of species ice-wine according to claim 2, it is characterised in that：The step（1）Middle Portugal
Grape pol is 21-25 degree.
4. the preparation method of species ice-wine according to claim 2, it is characterised in that：In terms of grape pulp weight
Calculate, the yeast 200-500mg/kg, pectase 15-50 mg/kg.
5. the preparation method of species ice-wine according to claim 2, it is characterised in that：The step（2）Middle hair
Ferment temperature control is within 30 DEG C, pol >=13 degree.
6. the preparation method of species ice-wine according to claim 5, it is characterised in that：The step（2）Middle hair
Ferment stirred once at interval of 3 hours.
7. the preparation method of species ice-wine according to claim 2, it is characterised in that：The step（3）In just
Level grape wine pol 13-15 degree, alcoholic strength 6-80。
8. the preparation method of species ice-wine according to claim 2, it is characterised in that：The step（4）Middle drop
Temperature is gradually cooling, and temperature fall time rises situation according to the pol of wine liquid and determined, 3-5 days.
9. the preparation method of species ice-wine according to claim 2, it is characterised in that：The step（5）Middle Portugal
Grape wine liquid alcoholic strength is 180, pol is 24 degree, tank storage normal temperature fermentation 1-3 months.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109181927A (en) * | 2018-10-12 | 2019-01-11 | 萍乡市七彩生态农业科技有限公司 | A kind of Wine-making technique without sulfur dioxide |
| CN114015523A (en) * | 2021-11-30 | 2022-02-08 | 学林苑(深圳)葡萄酒文化有限公司 | Brewing method of reinforced liqueur |
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Application publication date: 20171229 |