CN107586688A - A kind of grape wine cool handling process - Google Patents
A kind of grape wine cool handling process Download PDFInfo
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- CN107586688A CN107586688A CN201711003454.4A CN201711003454A CN107586688A CN 107586688 A CN107586688 A CN 107586688A CN 201711003454 A CN201711003454 A CN 201711003454A CN 107586688 A CN107586688 A CN 107586688A
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- grape wine
- wine
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- grape
- mannoproteins
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Abstract
This application discloses a kind of grape wine cool handling process, include freezing, extraction, it is miscible, filter, cold deposit and filling step, the innovative point of the application is, during cold treatment, the Mannoproteins extracted from wine lees yeast is added in grape wine, the precipitation rate of potassium hydrogen tartrate and calcium tartrate crystalline solid is reduced, it is slowly carried out, increases the cold stability of grape wine.Mannoproteins can not only improve grape wine stability at later stage effect, and grape wine is kept the style characteristic of natural products, reduce later stage Chemical Physics processing frequency and degree.By the present invention method come to grape wine carry out cold treatment after, new hotel catering can not only be accelerated, make the life of wine it is blue or green, it is sour and astringent sense reduce, taste coordinate, it is agreeable to the taste, improve the quality of wine.And the stability of grape wine can be improved, keep its original taste flavor.
Description
Technical field
The present invention relates to wine product technique field, and in particular to a kind of grape wine cool handling process.
Background technology
Fresh grape wants to change into grape wine, it is necessary to passes through many processes, first does not say to pluck from grapevine and waited
Journey.With regard to saying in operation room production process is entered and needing by a lot of procedures, than winy cold treatment process
It is exactly extremely important link in modern Production of Wine.
Artificial freezing grape wine accelerates its ageing, improves the operation of its stability.Grape wine has through cold treatment, its dissolved oxygen
Increased, enhance oxidation, accelerate new hotel catering, make the life of wine it is blue or green, it is sour and astringent sense reduce, taste coordinate, it is agreeable to the taste, change
It has been apt to the quality of wine.Also wine mesotartaric acid salt, iron and phosphide and colloidal substance and viable bacteria body cell can be accelerated to precipitate, carried
The high stability of grape wine.The cold stable processing of grape wine, main purpose is exactly to pass through potassium hydrogen tartrate and calcium tartrate
The continuous precipitation of crystalline solid, reduce potassium ion and calcium ion content in grape wine.
Cold treatment is carried out to grape wine and answers fast cooling, this is just related to taken processing mode and used set
It is standby.Cold treatment mode has directly freezed, indirect refrigeration and snap frozen mode.Such as thin board type exchanger, tubular exchanger and set
Tubular refrigerator, all it is freezing equipment more advanced at present.Cold treatment is general all before bottling, preferably in second of pouring
Afterwards, carried out after clarified, filtering.Cold treatment temperature theoretically answers 0.5~0.1 degree Celsius of the freezing point of a little higher than grape wine,
It so can be only achieved optimum efficiency.
Chinese invention such as Publication No. CN1223667 discloses a kind of onion claret and preparation method thereof, its
In related to cold treatment, its particular content is：" ... g, cold treatment；Above-mentioned clarification onion extra dry red wine juice is pumped into refrigerated cylinder
In, rapid cooling, wine liquid is dropped to cold treatment temperature as 0.5-1 DEG C above freezing ... ", from above-mentioned record it is known that
At present for the cold treatment of grape wine, cooled between being only limitted to.There is problems in that such cold treatment, grape can be allowed
The precipitation rate of potassium hydrogen tartrate and calcium tartrate crystalline solid in wine is too fast, makes the stability at later stage of grape wine reduce, and Portugal
The stability of grape wine reduces, and people are general to add bentonite to improve the stability of grape wine again so that the change of later stage grape wine
Processing increases, and influences its natural flavor.
The content of the invention
The invention is intended to provide a kind of grape wine cool handling process, winestone is caused with the cold treatment technology for solving now conventional
The problem of precipitation rate of potassium hydrogen phthalate and calcium tartrate crystalline solid is too fast.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：
A kind of grape wine cool handling process, comprises the following steps：
Step 1: freezing：Pending grape wine is put into refrigerated cylinder, snap frozen is to 1~3 DEG C；
Step 2: extraction：The wine lees yeast of finished product dry white wine is taken, sweet dew is extracted from wine lees yeast using enzymatic isolation method
Glycoprotein is stand-by；
It is Step 3: miscible：The Mannoproteins that step 2 is extracted is put into the grape wine of step 1, Mannoproteins
Addition is 20~30ml/g, is stirred, fully miscible；
Step 4：Filter：Step 3 is filtered with the filter membrane that aperture is 0.8 μm and obtains grape wine miscible fluid, obtains grape wine
Liquid；
Step 5：It is cold to deposit：The liquid-tight envelope of grape wine that step 5 is filtered to obtain is put into 3~6 DEG C of temperature-controlling chamber, is often preordained
When shake once, it is cold to deposit the time 25~30 days；
It is Step 6: filling：After cooling terminates, grape wine, sterilization filling are taken out.
Optimization, in step 1, snap frozen is to 2 DEG C.
Optimization, in step 3, the addition of Mannoproteins is 25ml/g.
Optimization, in step 5, the cold time deposited is 28 days.
The working principle and beneficial effect of the present invention：The innovation of the present invention is, in the cold-treating process of grape wine
In, by adding Mannoproteins, the precipitation rate of potassium hydrogen tartrate and calcium tartrate crystalline solid is reduced, it is slowly carried out,
Increase the cold stability of grape wine.Mannoproteins is one of important component for forming yeast cell wall, by manose polymer
What covalent attachment was formed on protein backbone.During grape wine stores, Mannoproteins as protective colloid,
Winestone nucleus can be surrounded, prevents growing up for nucleus, winestone is reached stable, reduces the instability of protein, and can protect
Part winestone does not precipitate, and reduces the turbidity of grape wine, lowers the usage amount of bentonite in disposal of stability significantly.Sweet dew
Glycoprotein can not only improve grape wine stability at later stage effect, and grape wine is kept the style characteristic of natural products, subtract
Few later stage Chemical Physics processing frequency and degree.After carrying out cold treatment to grape wine by the method for the present invention, it can not only add
The new hotel catering of speed, makes that the life of wine is blue or green, sour and astringent sense is reduced, and taste is coordinated, be agreeable to the taste, improves the quality of wine.And it can improve
The stability of grape wine, keep its original taste flavor.
Embodiment
Technical solution of the present invention is described further below by embodiment：
Embodiment 1：
The invention provides a kind of grape wine cool handling process, comprise the following steps：
Step 1: freezing：Pending grape wine is put into refrigerated cylinder, snap frozen is to 1 DEG C；
Step 2: extraction：The wine lees yeast of finished product dry white wine is taken, sweet dew is extracted from wine lees yeast using enzymatic isolation method
Glycoprotein is stand-by；
It is Step 3: miscible：The Mannoproteins that step 2 is extracted is put into the grape wine of step 1, Mannoproteins
Addition is 20ml/g, is stirred, fully miscible；
Step 4：Filter：Step 3 is filtered with the filter membrane that aperture is 0.8 μm and obtains grape wine miscible fluid, obtains grape wine
Liquid；
Step 5：It is cold to deposit：The liquid-tight envelope of grape wine that step 5 is filtered to obtain is put into 3~6 DEG C of temperature-controlling chamber, is often preordained
When shake once, it is cold to deposit the time 25 days；
It is Step 6: filling：After cooling terminates, grape wine, sterilization filling are taken out.
Embodiment 2：
The invention provides a kind of grape wine cool handling process, comprise the following steps：
Step 1: freezing：Pending grape wine is put into refrigerated cylinder, snap frozen is to 2 DEG C；
Step 2: extraction：The wine lees yeast of finished product dry white wine is taken, sweet dew is extracted from wine lees yeast using enzymatic isolation method
Glycoprotein is stand-by；
It is Step 3: miscible：The Mannoproteins that step 2 is extracted is put into the grape wine of step 1, Mannoproteins
Addition is 25ml/g, is stirred, fully miscible；
Step 4：Filter：Step 3 is filtered with the filter membrane that aperture is 0.8 μm and obtains grape wine miscible fluid, obtains grape wine
Liquid；
Step 5：It is cold to deposit：The liquid-tight envelope of grape wine that step 5 is filtered to obtain is put into 3~6 DEG C of temperature-controlling chamber, is often preordained
When shake once, it is cold to deposit the time 28 days；
It is Step 6: filling：After cooling terminates, grape wine, sterilization filling are taken out.
Embodiment 3：
The invention provides a kind of grape wine cool handling process, comprise the following steps：
Step 1: freezing：Pending grape wine is put into refrigerated cylinder, snap frozen is to 3 DEG C；
Step 2: extraction：The wine lees yeast of finished product dry white wine is taken, sweet dew is extracted from wine lees yeast using enzymatic isolation method
Glycoprotein is stand-by；
It is Step 3: miscible：The Mannoproteins that step 2 is extracted is put into the grape wine of step 1, Mannoproteins
Addition is 30ml/g, is stirred, fully miscible；
Step 4：Filter：Step 3 is filtered with the filter membrane that aperture is 0.8 μm and obtains grape wine miscible fluid, obtains grape wine
Liquid；
Step 5：It is cold to deposit：The liquid-tight envelope of grape wine that step 5 is filtered to obtain is put into 3~6 DEG C of temperature-controlling chamber, is often preordained
When shake once, it is cold to deposit the time 30 days；
It is Step 6: filling：After cooling terminates, grape wine, sterilization filling are taken out.
Comparative example：
Cold treatment is carried out to grape wine using method conventional in the prior art, wherein not adding any additive.
Experiment：
150ml wine is taken to take advantage of colod-application suction filtration film as test specimen from the grape wine of embodiment 1~3 and comparative example respectively
Filter is filtered, and then determines Ca contents and K contents in four parts of test specimens respectively, it is as follows to obtain data：
Table 1
| Ca contents (mg/L) | K contents (mg/L) | |
| Embodiment 1 | 135 | 267 |
| Embodiment 2 | 131 | 256 |
| Embodiment 3 | 134 | 263 |
| Comparative example | 102 | 198 |
It was found from the data in table 1, in the embodiment 1~3 that Mannoproteins is with the addition of in cold treatment process, grape wine
In Ca contents and K contents it is higher compared to comparative example, therefore the present invention method can reduce potassium hydrogen tartrate and tartaric acid
The precipitation rate of calcium crystalline solid, make the cold stability of grape wine more preferable.
Claims (4)
1. a kind of grape wine cool handling process, it is characterised in that comprise the following steps：
Step 1: freezing：Pending grape wine is put into refrigerated cylinder, snap frozen is to 1~3 DEG C；
Step 2: extraction：The wine lees yeast of finished product dry white wine is taken, mannose egg is extracted from wine lees yeast using enzymatic isolation method
It is white stand-by；
It is Step 3: miscible：The Mannoproteins that step 2 is extracted is put into the grape wine of step 1, the addition of Mannoproteins
Measure as 20~30ml/g, stir, it is fully miscible；
Step 4：Filter：Step 3 is filtered with the filter membrane that aperture is 0.8 μm and obtains grape wine miscible fluid, obtains grape wine liquid；
Step 5：It is cold to deposit：The liquid-tight envelope of grape wine that step 5 is filtered to obtain is put into 3~6 DEG C of temperature-controlling chamber, is regularly shaken daily
Move once, it is cold to deposit the time 25~30 days；
It is Step 6: filling：After cooling terminates, grape wine, sterilization filling are taken out.
A kind of 2. grape wine cool handling process as claimed in claim 1, it is characterised in that：In step 1, snap frozen to 2
℃。
A kind of 3. grape wine cool handling process as claimed in claim 2, it is characterised in that：In step 3, Mannoproteins
Addition be 25ml/g.
A kind of 4. grape wine cool handling process as claimed in claim 3, it is characterised in that：In step 5, the cold time deposited
For 28 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003454.4A CN107586688A (en) | 2017-10-24 | 2017-10-24 | A kind of grape wine cool handling process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003454.4A CN107586688A (en) | 2017-10-24 | 2017-10-24 | A kind of grape wine cool handling process |
Publications (1)
| Publication Number | Publication Date |
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| CN107586688A true CN107586688A (en) | 2018-01-16 |
Family
ID=61043552
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711003454.4A Withdrawn CN107586688A (en) | 2017-10-24 | 2017-10-24 | A kind of grape wine cool handling process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108531351A (en) * | 2018-06-29 | 2018-09-14 | 贵州省仁怀市致和酒业有限公司 | A kind of white spirit ageing technique |
| CN109504585A (en) * | 2019-01-12 | 2019-03-22 | 倪氏国际玫瑰产业股份有限公司 | A kind of preparation process of rose fizz |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1940084A (en) * | 2006-06-29 | 2007-04-04 | 西北农林科技大学 | Production of brewing yeast mannose protein of wine additive |
| CN102168002A (en) * | 2011-03-11 | 2011-08-31 | 扬州大学 | Wine-making process |
-
2017
- 2017-10-24 CN CN201711003454.4A patent/CN107586688A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1940084A (en) * | 2006-06-29 | 2007-04-04 | 西北农林科技大学 | Production of brewing yeast mannose protein of wine additive |
| CN102168002A (en) * | 2011-03-11 | 2011-08-31 | 扬州大学 | Wine-making process |
Non-Patent Citations (1)
| Title |
|---|
| 何忠宝，等: "酵母多糖Mp60在葡萄酒后处理中的应用研究", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108531351A (en) * | 2018-06-29 | 2018-09-14 | 贵州省仁怀市致和酒业有限公司 | A kind of white spirit ageing technique |
| CN109504585A (en) * | 2019-01-12 | 2019-03-22 | 倪氏国际玫瑰产业股份有限公司 | A kind of preparation process of rose fizz |
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Application publication date: 20180116 |