CN107779332A

CN107779332A - A kind of production method of Pinot Noir

Info

Publication number: CN107779332A
Application number: CN201710856215.7A
Authority: CN
Inventors: 牛育林; 宋茂华; 马成武
Original assignee: Gansu Mogao Industrial Development Ltd By Share Ltd Wine Factory
Current assignee: Gansu Mogao Industrial Development Ltd By Share Ltd Wine Factory
Priority date: 2017-09-21
Filing date: 2017-09-21
Publication date: 2018-03-09

Abstract

The invention discloses a kind of production method of Pinot Noir, comprise the following steps, grape stem removing crushes squeezing and obtains zymotic fluid and grape skin；Take out juice fermentation：The first step first enters separation of fermentative broth to store in wine basin, then zymotic fluid in storage wine basin is carried out pure juice fermentation with pump open spray in wine storing jar；Second step：After 10h~12h hours by pure juice zymotic fluid from wine storing jar valve sprayed with pumped also juice carried out in primary fermentation tank with grape skin mixed fermentation, and remove the zymotic fluid residue in wine storing jar；Loop control is fermented；The isolated Fructus Vitis viniferae wine base of skin slag.This zymotechnique technique, improves Pinot Noir wine body colour degree, and color switchs to shallow ruby red by original pale red, color is gorgeous, and violet tint is strong, and dry matter content improves 12 units, is given off a strong fragrance complexity by contrasting trial test, mouthfeel is coordinated, and tannin is fine and smooth, and wine body quality is by significantly improving.

Description

A kind of production method of Pinot Noir

Technical field：

The invention belongs to vinous fermentation technical field, more particularly, to a kind of production method of Pinot Noir.

Background technology：

PINOT NOIR claret is of fine qualities, and just as broad-leaved epiphyllum, the time of performance is too short for she, and this is also exactly her evil spirit The place of power.The exploitation of PINOT NOIR zymotechnique, be analyze it is not high itself advantage and the consumer group demand, such as：Black ratio Promise grape whole nation cultivated area is maximum 3000 mu, and quality behaves oneself best；Advantageous ecology (nice and cool weather, sufficient sun Light, the temperature difference are big etc.) condition is especially suitable for planting Pinot noir；Unique quality, fruity is charming, delicate mouthfeel, submissive, pleasant impression It is long；Meet the consumption habit of Chinese, particularly high-level consumer.Prior art PINOT NOIR fermentation temperature is not allowed easily-controllable System, dipping effect do not reach technological requirement, and wine body is coarse, paler colour, and fragrance and mouthfeel are undesirable, due to Pinot noir product Kind paler colour, pericarp is relatively thin, and aroma substance and tannin content in grape pomace are relatively abundant, how to improve PINOT NOIR kind Colourity, tannin and aroma substance are the keys of PINOT NOIR zymotechnique.

The content of the invention：

The technical problems to be solved by the invention are：A kind of zymotechnique for improving Pinot Noir is provided, improved black Than the colourity of promise grape wine, fragrance, tannin and solid content, and then improve the quality of Pinot Noir.

In order to solve the above-mentioned technical problem, the present invention is achieved by the following technical solutions：A kind of Pinot Noir Production method, comprise the following steps,

S1 Pinot noirs destemming crushes squeezing and obtains zymotic fluid and grape skin；

S2 takes out juice fermentation：

1) extracts zymotic fluid into wine storing jar, and grape skin is stayed in primary fermentation tank, makes grape skin and separation of fermentative broth And individually from fermentation 10h~12h；

2) zymotic fluid that is extracted after 10h~12h in wine storing jar is also entered in primary fermentation tank by way of spray, is carried out Mixed fermentation；

3) mixed fermentations vigorous initial stage or by densimeter measure residual sugar initial specific gravity decline 10 units when, that is, carry out The operation of juice fermentation procedure is taken out, juice fermentation procedure is taken out and forms a cycle by following two steps, the first step is first separation of fermentative broth Enter to store in wine basin, then zymotic fluid in storage wine basin is carried out pure juice fermentation with pump open spray in wine storing jar；Second step： By pure juice zymotic fluid, valve is sprayed with pumped also juice and carried out in primary fermentation tank and Portugal from wine storing jar after 10h~12h hours Grape skin slag mixed fermentation, and remove the zymotic fluid residue in wine storing jar；

4) when measures residual sugar proportion by densimeter and is down to 1020~1010, the operation of juice fermentation procedure is taken out in termination, is followed Ring control fermentation；

5) takes out the requirement of juice fermentation procedure and operates execution a cycle daily；

S3 loop controls are fermented：Every 1h~2h, taken with pumping and the zymotic fluid spray that juice fermentation is completed is taken out in primary fermentation tank Enter progress Sprayer Circulation fermentation in primary fermentation tank, Sprayer Circulation fermentation temperature is controlled at 25 DEG C~28 DEG C, and Sprayer Circulation is lasting 5min~10min, when detecting residual sugar in fermentation process and alcohol content close to technological requirement value, that is, stop following control fermentation Carry out skin slag separation.

S4 skins slag separates：Zymotic fluid is separated by way of filtering with grape skin, obtains Fructus Vitis viniferae wine base.

Preferably, the fermentation temperature control of step S3 loop controls fermentation, at 26 DEG C, the Sprayer Circulation duration controls In 8min.

Preferably, it is separated by filtration in step S4 skin slag separation circuits from cardboard filter.

Preferably, the temperature control of individually fermenting certainly that step S2 takes out grape skin in the fermentation tank of juice fermentation procedure Central Plains exists 24 DEG C~28 DEG C, the temperature control grape skin in 20 DEG C~22 DEG C, primary fermentation tank that individually ferments certainly of zymotic fluid in wine storing jar Mixed fermentation temperature control with zymotic fluid is at 24 DEG C~26 DEG C.

Compared with prior art, usefulness of the present invention is：This zymotechnique technique, improve Pinot Noir wine body Colourity, color switch to shallow ruby red, color is gorgeous, and violet tint is strong, and dry matter content improves 1-2 by original pale red Unit, given off a strong fragrance complexity by contrasting trial test, mouthfeel is coordinated, and tannin is fine and smooth, and wine body quality is by significantly improving.

Embodiment：

With reference to embodiment, the present invention will be described in detail：

A kind of production method of Pinot Noir, comprises the following steps,

The Pinot noir of fresh mature is picked out, rejects decayed fruit, disease fruit, Pinot noir destemming crushes squeezing and sent out Zymotic fluid and grape skin, crushing expressing process intensity should not be excessive, avoids damaging grape mass skin and grape pip, and influences grape Former wine kind；Then zymotic fluid is extracted into wine storing jar, and grape skin is stayed in primary fermentation tank, makes grape skin and zymotic fluid point From and individually from fermentation 10h~12h；Zymotic fluid after 10h~12h in extraction wine storing jar is also entered primary by way of spray In fermentation tank, mixed fermentation is carried out；Mixed fermentation vigorous initial stage measures residual sugar initial specific gravity 10 units of decline by densimeter When, that is, carry out taking out the operation of juice fermentation procedure, take out juice fermentation procedure and form a cycle by following two steps, take out juice fermentation procedure It is required that operation daily performs a cycle, the first step first enters separation of fermentative broth to store in wine basin, then zymotic fluid in storage wine basin is used Pump open spray carries out pure juice fermentation in wine storing jar；Second step：After 10h~12h hours by pure juice zymotic fluid from storage wine On tank valve sprayed with pumped also juice carried out in primary fermentation tank with grape skin mixed fermentation, and remove the hair in wine storing jar Zymotic fluid residue；When measuring residual sugar proportion by densimeter and being down to 1020~1010, the operation of juice fermentation procedure is taken out in termination, is circulated Control fermentation, the temperature control of individually fermenting certainly of grape skin in the fermentation tank of juice fermentation procedure Central Plains is taken out at 24 DEG C~28 DEG C, storage The mixing of individually ferment certainly temperature control grape skin and the zymotic fluid in 20 DEG C~22 DEG C, primary fermentation tank of zymotic fluid in wine tank Fermentation temperature is controlled at 24 DEG C~26 DEG C；Loop control fermentation comprises the following steps：Every 1h~2h, primary fermentation tank is taken with pumping Inside take out the zymotic fluid that juice fermentation is completed and spray progress Sprayer Circulation fermentation in primary fermentation tank, the control of Sprayer Circulation fermentation temperature exists 25 DEG C~28 DEG C, Sprayer Circulation continues 5min~10min, detects that the residual sugar in fermentation process and alcohol content are wanted close to technique During evaluation, that is, stop following control fermentation progress skin slag separation, obtain Fructus Vitis viniferae wine base.

The optimum fermentation temp that loop control fermentation is measured through test data is controlled at 26 DEG C, when Sprayer Circulation most preferably continues Between control in 8min.

It is separated by filtration in skin slag separation circuit from cardboard filter, and preferably pore size filter is 0.5 μm of filtering Cardboard.

It is emphasized that：It the above is only presently preferred embodiments of the present invention, not the present invention made any formal Limitation, every any simple modification, equivalent change and modification for being made to above example of technical spirit according to the present invention, In the range of still falling within technical solution of the present invention.

Claims

A kind of 1. production method of Pinot Noir, it is characterised in that：Comprise the following steps,

Pinot noir destemming is crushed squeezing and obtains zymotic fluid and grape skin by S1；

S2 takes out juice fermentation：

1) extracts zymotic fluid into wine storing jar, and grape skin is stayed in primary fermentation tank, makes grape skin and separation of fermentative broth and list Ferment alone 10h~12h；

2) zymotic fluid that is extracted after 10h~12h in wine storing jar is also entered in primary fermentation tank by way of spray, is mixed Fermentation；

3) mixed fermentations vigorous initial stage or by densimeter measure residual sugar initial specific gravity decline 10 units when, that is, carry out taking out juice Fermentation procedure operates, and takes out juice fermentation procedure and forms a cycle by following two steps, separation of fermentative broth is first entered storage by the first step In wine basin, then zymotic fluid in storage wine basin carried out pure juice fermentation with pump open spray in wine storing jar；Second step：10h~ By pure juice zymotic fluid, valve is sprayed with pumped also juice and carried out in primary fermentation tank and grape skin from wine storing jar after 12h hours Mixed fermentation, and remove the zymotic fluid residue in wine storing jar；

4) when measures residual sugar proportion by densimeter and is down to 1020~1010, the operation of juice fermentation procedure is taken out in termination, carries out circulation control System fermentation；

5) takes out the requirement of juice fermentation procedure and operates execution a cycle daily；

S3 loop controls are fermented：Every 1h~2h, the zymotic fluid for taking out juice fermentation completion in primary fermentation tank is taken to spray into original with pumping Sprayer Circulation fermentation is carried out in fermentation tank, the control of Sprayer Circulation fermentation temperature at 25 DEG C~28 DEG C, Sprayer Circulation continue 5min~ 10min, when detecting residual sugar in fermentation process and alcohol content close to technological requirement value, that is, stop following control fermentation carrying out skin Slag separates.

S4 skins slag separates：Zymotic fluid is separated by way of filtering with grape skin, obtains Fructus Vitis viniferae wine base.
2. the production method of Pinot Noir according to claim 1, it is characterised in that：Step S3 loop controls are fermented Fermentation temperature control at 26 DEG C, the Sprayer Circulation duration is controlled in 8min.
3. the production method of Pinot Noir according to claim 1, it is characterised in that：Step S4 skin slag separation circuits It is middle to be separated by filtration from cardboard filter.
4. according to the production method of Pinot Noir according to claim 1, it is characterised in that：Step S2 takes out juice fermentation The temperature control of individually fermenting certainly of grape skin is at 24 DEG C~28 DEG C in the fermentation tank of process Central Plains, and zymotic fluid is independent in wine storing jar From fermentation temperature control in 20 DEG C~22 DEG C, primary fermentation tank the mixed fermentation temperature control of grape skin and zymotic fluid at 24 DEG C ~26 DEG C.