CN107686785A - A kind of Wine-making technique - Google Patents
A kind of Wine-making technique Download PDFInfo
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- CN107686785A CN107686785A CN201711004168.XA CN201711004168A CN107686785A CN 107686785 A CN107686785 A CN 107686785A CN 201711004168 A CN201711004168 A CN 201711004168A CN 107686785 A CN107686785 A CN 107686785A
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- wine
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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
- C12G1/04—Sulfiting the must; Desulfiting
-
- 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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
This application discloses a kind of Wine-making technique in wine product technique field field, including raw material harvesting, precooling treatment, go broken stalk, low temperature clarification, fermentation, filtering, filling step, the grape wine that the application is brewageed, harvested on the day of raw material, the same day enters tank and fermented, and post processing bottling and listing work are completed after 15~20 days fermentation ends, in 1 month, it is short the time required to listing from fermenting to bottling to need not move through prolonged bottle storage, save capital.Secondly, made grape wine the invention belongs to fresh, have clear appearance is exquisitely carved, color is shallow, fruity is elegant, fine and smooth, pure, wine body is slim and graceful, the feature such as crisp texture.
Description
Technical field
The present invention relates to wine product technique field, and in particular to a kind of Wine-making technique.
Background technology
In recent years, as grape wine consumption tends to rationality, wine body is slim and graceful, easily grape wine is disappeared mouthfeel by more and more
Expense person's likes, but the grape wine to circulate in the market is ageing type grape wine mostly, and it all carried out the several months to several years
The reservoirs such as the oak barrel of Length discrepancy time, thick and heavy wine body and mouthfeel simultaneously do not meet drinking for most of domestic consumers
Custom, it is impossible to adapt to the demand of domestic ordinary consumer and grape wine introduction fan to grape wine.Therefore, a mouth is produced
Feel mellow and full, fruity is elegant, fine and smooth, pure, the slim and graceful fresh wine of wine body is imperative.
The content of the invention
The invention is intended to provide a kind of Wine-making technique, the Rapid Fermentation after grape harvesting, this season can be completed to make
Make, at utmost retain fruity, mouthfeel is purer.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：
A kind of Wine-making technique, comprises the following steps：
(1) raw material is plucked：Pluck disease-free and mildew and rot grape；
(2) precooling treatment：The grape of harvesting is sent into freezer the precooling treatment that cools, the temperature of freezer is 3~6
DEG C, pre-coo time is 6~8h；
(3) go stalk broken：After grape pedicel is removed, fruit crushes, while adds SO by 40~50mg/L2；
(4) low temperature clarification：By broken obtained grape juice enter to add after fermentation tank 500~600mg/L bentonite and 25~
30mg/L pectases are mixed and are cooled to 2~5 DEG C of progress clarifying treatments, and juice is separated after being kept for 3~4 days；
(5) ferment：Obtained grape juice is risen again to addition 200~250g/t active dry yeasts, control after 10~15 DEG C
17~22 DEG C of fermentation temperature processed, fermentation add 500g/t honey after 3 days, continue fermentation and complete fermentation in 10~15 days, sent out
Zymotic fluid；
(6) filter：By zymotic fluid fast cooling to 3~5 DEG C, 5 days stuck fermentations are maintained, is then separated by filtration, obtains Portugal
Grape wine；
(7) it is filling：By grape wine sterilization filling.
Optimization, in step (2), pre-coo time 7h.
Optimization, in step (4), juice is separated after being kept for 4 days.
Optimization, in step (5), continue fermentation and complete fermentation in 14 days.
The operation principle and beneficial effect of the present invention：The grape wine brewageed of the present invention, it is necessary to pluck it is fresh disease-free and
Mildew and rot grape, such grape nutrition is more abundant, and no harmful microorganism is also more healthy, is advantageous to be lifted the mouth of grape wine
The alcoholic degree of sense.Grape is entered into freezer to the cold at once afterwards, during quick cooling, the juice in grape shrinks, tightly
Tightly it is received in grape, while preventing its oxidation, also preserves its nutriment and fragrance mouthfeel to greatest extent.Go to obstruct again afterwards
It is broken, by 40~50mg/L additions SO broken while2, sulfur dioxide can prevent the oxidation of wine, particularly hinder and destroy
Laccase in polyphenol oxidase in grape, including tyrosinase and mildew and rot grape in grape, reduce tannin, the oxygen of pigment
Change；Add appropriate sulfur dioxide and postponed fermenting and start, be advantageous to the sedimentation of suspension in grape juice, grape juice is obtained quickly
It must clarify.Due to the application of sulfur dioxide, the sulfurous acid of generation is advantageous to the molten of the compositions such as pigment in pericarp, winestone, inorganic salts
Solution, can increase the content of extract and the colourity of wine.Then low temperature clarification is carried out, lifts the clean degree of grape wine.In fermentation rank
Section, the addition honey during the fermentation that the present invention innovates, integrate the acidity in grape wine.Then in filtering, fast cooling
Stuck fermentation, when by 5 days so that grape wine pins fragrance and taste, increases the stability of its mouthfeel.Finally sterilizing fills
Dress can be sold.
The grape wine that the present invention is brewageed, the raw material same day harvest, and the same day enters tank and fermented, after 15~20 days fermentation ends, 1
Post processing bottling and listing work are completed in month, it is short the time required to listing from fermenting to bottling to need not move through prolonged bottle
Storage, has saved capital.Secondly, made grape wine the invention belongs to fresh, with clear appearance is exquisitely carved, color is shallow, fruity is elegant, thin
Greasy, pure, wine body is slim and graceful, the feature such as crisp texture.
Embodiment
Technical solution of the present invention is described further below by embodiment：
Embodiment 1：
The invention provides a kind of Wine-making technique, comprise the following steps：
(1) raw material is plucked：Pluck disease-free and mildew and rot grape；
(2) precooling treatment：The grape of harvesting is sent into freezer the precooling treatment that cools, the temperature of freezer is 3 DEG C, in advance
Cool time is 6~8h；
(3) go stalk broken：After grape pedicel is removed, fruit crushes, while adds SO by 40mg/L2；
(4) low temperature clarification：500mg/L bentonite and 25mg/L pectases are added after broken obtained grape juice is entered into fermentation tank
Mix and be cooled to 2 DEG C of progress clarifying treatments, juice is separated after being kept for 3 days；
(5) ferment：Obtained grape juice is risen again to addition 200g/t active dry yeasts after 10 DEG C, controls fermentation temperature
17~22 DEG C, fermentation adds 500g/t honey after 3 days, continues fermentation and completes fermentation in 10 days, obtains zymotic fluid；
(6) filter：By zymotic fluid fast cooling to 3 DEG C, 5 days stuck fermentations are maintained, is then separated by filtration, obtains grape
Wine；
(7) it is filling：By grape wine sterilization filling.
Embodiment 2：
The invention provides a kind of Wine-making technique, comprise the following steps：
(1) raw material is plucked：Pluck disease-free and mildew and rot grape；
(2) precooling treatment：The grape of harvesting is sent into freezer the precooling treatment that cools, the temperature of freezer is 5 DEG C, in advance
Cool time is 7h；
(3) go stalk broken：After grape pedicel is removed, fruit crushes, while adds SO by 45mg/L2；
(4) low temperature clarification：550mg/L bentonite and 27mg/L pectases are added after broken obtained grape juice is entered into fermentation tank
Mix and be cooled to 3 DEG C of progress clarifying treatments, juice is separated after being kept for 4 days；
(5) ferment：Obtained grape juice is risen again to addition 220g/t active dry yeasts after 12 DEG C, controls fermentation temperature
20 DEG C, fermentation adds 500g/t honey after 3 days, continues fermentation and completes fermentation in 14 days, obtains zymotic fluid；
(6) filter：By zymotic fluid fast cooling to 4 DEG C, 5 days stuck fermentations are maintained, is then separated by filtration, obtains grape
Wine；
(7) it is filling：By grape wine sterilization filling.
Embodiment 3：
The invention provides a kind of Wine-making technique, comprise the following steps：
(1) raw material is plucked：Pluck disease-free and mildew and rot grape；
(2) precooling treatment：The grape of harvesting is sent into freezer the precooling treatment that cools, the temperature of freezer is 6 DEG C, in advance
Cool time is 6~8h；
(3) go stalk broken：After grape pedicel is removed, fruit crushes, while adds SO by 50mg/L2；
(4) low temperature clarification：600mg/L bentonite and 30mg/L pectases are added after broken obtained grape juice is entered into fermentation tank
Mix and be cooled to 5 DEG C of progress clarifying treatments, juice is separated after being kept for 4 days；
(5) ferment：Obtained grape juice is risen again to addition 250g/t active dry yeasts after 15 DEG C, controls fermentation temperature
22 DEG C, fermentation adds 500g/t honey after 3 days, continues fermentation and completes fermentation in 15 days, obtains zymotic fluid；
(6) filter：By zymotic fluid fast cooling to 5 DEG C, 5 days stuck fermentations are maintained, is then separated by filtration, obtains grape
Wine；
(7) it is filling：By grape wine sterilization filling.
Claims (4)
1. a kind of Wine-making technique, it is characterised in that comprise the following steps：
(1) raw material is plucked：Pluck disease-free and mildew and rot grape；
(2) precooling treatment：The grape of harvesting is sent into freezer the precooling treatment that cools, the temperature of freezer is 3~6 DEG C, in advance
Cool time is 6~8h；
(3) go stalk broken：After grape pedicel is removed, fruit crushes, while adds SO by 40~50mg/L2；
(4) low temperature clarification：500~600mg/L bentonite and 25~30mg/L are added after broken obtained grape juice is entered into fermentation tank
Pectase is mixed and is cooled to 2~5 DEG C of progress clarifying treatments, and juice is separated after being kept for 3~4 days；
(5) ferment：Obtained grape juice is risen again to addition 200~250g/t active dry yeasts after 10~15 DEG C, control hair
17~22 DEG C of ferment temperature, fermentation add 500g/t honey after 3 days, continue fermentation and complete fermentation in 10~15 days, obtain zymotic fluid；
(6) filter：By zymotic fluid fast cooling to 3~5 DEG C, 5 days stuck fermentations are maintained, is then separated by filtration, obtains grape wine；
(7) it is filling：By grape wine sterilization filling.
A kind of 2. Wine-making technique as claimed in claim 1, it is characterised in that：In step (2), pre-coo time is
7h。
A kind of 3. Wine-making technique as claimed in claim 1, it is characterised in that：In step (4), divide after being kept for 4 days
From juice.
A kind of 4. Wine-making technique as claimed in claim 3, it is characterised in that：In step (5), continue fermentation 14 days
Complete fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004168.XA CN107686785A (en) | 2017-10-24 | 2017-10-24 | A kind of Wine-making technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004168.XA CN107686785A (en) | 2017-10-24 | 2017-10-24 | A kind of Wine-making technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107686785A true CN107686785A (en) | 2018-02-13 |
Family
ID=61153977
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711004168.XA Pending CN107686785A (en) | 2017-10-24 | 2017-10-24 | A kind of Wine-making technique |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913410A (en) * | 2018-07-10 | 2018-11-30 | 贵州思南金竹商贸有限责任公司 | A kind of preparation of wine |
| CN108929820A (en) * | 2018-07-12 | 2018-12-04 | 紫云自治县高原红种植农民专业合作社 | A kind of grape wine and brewage process |
| CN108949403A (en) * | 2018-09-27 | 2018-12-07 | 贵州神授酒业有限公司 | A kind of processing technology of grape wine |
| CN109182010A (en) * | 2018-11-09 | 2019-01-11 | 于彭涛 | Grape Ganoderma Lucidum wine makes manufacture craft without grain |
| CN109207293A (en) * | 2018-11-19 | 2019-01-15 | 周国明 | A kind of health preparation of wine |
| CN109221827A (en) * | 2018-07-12 | 2019-01-18 | 紫云自治县高原红种植农民专业合作社 | A kind of grape juice and production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012966A (en) * | 1983-07-05 | 1985-01-23 | Taiyo Hakko Kk | Honey grape wine |
| CN103966039A (en) * | 2014-05-09 | 2014-08-06 | 宁夏林业研究所股份有限公司 | Brewing process of natural sweet grape wine |
| CN104403861A (en) * | 2014-12-11 | 2015-03-11 | 山西戎子酒庄有限公司 | Fresh wine and brewing technique thereof |
| CN106398939A (en) * | 2016-09-07 | 2017-02-15 | 广西中天领御酒业有限公司 | Brewing method of grape wine |
| CN106520429A (en) * | 2016-12-08 | 2017-03-22 | 河池市技术开发中心 | Preparation method for downy grape wine |
-
2017
- 2017-10-24 CN CN201711004168.XA patent/CN107686785A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012966A (en) * | 1983-07-05 | 1985-01-23 | Taiyo Hakko Kk | Honey grape wine |
| CN103966039A (en) * | 2014-05-09 | 2014-08-06 | 宁夏林业研究所股份有限公司 | Brewing process of natural sweet grape wine |
| CN104403861A (en) * | 2014-12-11 | 2015-03-11 | 山西戎子酒庄有限公司 | Fresh wine and brewing technique thereof |
| CN106398939A (en) * | 2016-09-07 | 2017-02-15 | 广西中天领御酒业有限公司 | Brewing method of grape wine |
| CN106520429A (en) * | 2016-12-08 | 2017-03-22 | 河池市技术开发中心 | Preparation method for downy grape wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913410A (en) * | 2018-07-10 | 2018-11-30 | 贵州思南金竹商贸有限责任公司 | A kind of preparation of wine |
| CN108929820A (en) * | 2018-07-12 | 2018-12-04 | 紫云自治县高原红种植农民专业合作社 | A kind of grape wine and brewage process |
| CN109221827A (en) * | 2018-07-12 | 2019-01-18 | 紫云自治县高原红种植农民专业合作社 | A kind of grape juice and production method |
| CN108949403A (en) * | 2018-09-27 | 2018-12-07 | 贵州神授酒业有限公司 | A kind of processing technology of grape wine |
| CN109182010A (en) * | 2018-11-09 | 2019-01-11 | 于彭涛 | Grape Ganoderma Lucidum wine makes manufacture craft without grain |
| CN109207293A (en) * | 2018-11-19 | 2019-01-15 | 周国明 | A kind of health preparation of wine |
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Application publication date: 20180213 |
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