CN108060039A - A kind of brewage process of red wine - Google Patents
A kind of brewage process of red wine Download PDFInfo
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- CN108060039A CN108060039A CN201810154475.4A CN201810154475A CN108060039A CN 108060039 A CN108060039 A CN 108060039A CN 201810154475 A CN201810154475 A CN 201810154475A CN 108060039 A CN108060039 A CN 108060039A
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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
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Abstract
The invention discloses a kind of brewage process of red wine, it is related to wine production technical field, the control of saccharomycete inoculum concentration is 3% 5%, and the control of fermentation tank liquid amount is 70% 80%；In Fermentation of Grape Wine, the control of fermentation liquid pH value is 3.2 4.0, and at 22 DEG C 25 DEG C, fermentation liquid α amino Control of Nitrogen Content is controlled in 180mg/L 195mg/L, fermentation liquid oxygen content in 8mg/L 10mg/L for fermentation temperature control；After fermented and cultured 12d 15d, SO is added into fermentation liquid2, additive amount is 120mg/L 140mg/L.The red wine that the present invention brews, while Alcohol degree reaches requirement, comprehensive consideration and configuration by several factors to influencing grape fermentation process Higher Alcohols growing amount drastically reduce the content of higher alcohols in grape wine, improve the mouthfeel of red wine.
Description
Technical field
The present invention relates to wine production technical field, especially a kind of brewage process of red wine.
Background technology
The sugar of grape is all made of glucose and fructose.Grape fermentation be under the action of saccharomycete, will be in juice
Sugar is converted into the process of alcohol.With the generation of alcohol, a certain amount of CO is generated2And substantial amounts of heat is released, it can cause fermentation temperature
Degree rises, and directly influences the quality of grape wine.Higher alcohol is also known as fusel oil, is yeast metabolic by-product during the fermentation,
Refer to unary alcohol more than 3 carbon atoms.Normal propyl alcohol, n-butanol, isobutanol, amylalcohol, isoamyl alcohol, active-amyl alcohol, octanol, β-
Benzyl carbinol, tryptophol and tyrosol are the main higher alcohols in grape wine, they have a major impact the flavor and quality of grape wine.It is high
Grade alcohol content is too low, then can make that the wine body of grape wine is partially light, fragrance is thin；Higher alcohol too high levels can then give pungent, thorn
Swash and offending bitterness sense.Higher alcohol can tend to be harmonious in traditional aging process, but traditional aging process is longer, the cost of grape wine
Can be higher, therefore existing most of low price grape wine mouthfeel is not ideal.
During vinic alcohol ferments, higher alcohol is gradually formed with the growth and breeding of yeast, this stage is higher alcohol shape
Into main period, account for the 80% of total higher alcohol amount.
The content of the invention
In view of the above-mentioned problems, the present invention provides a kind of brewage process of red wine, by fermenting the phase to vinic alcohol
Between the higher alcohol that generates carry out Reasonable Regulation And Control, shorten its ageing phase, reduce the cost of Production of Wine.
The effective way that higher alcohol generation is controlled in production is mainly the saccharomycete for selecting higher alcohol growing amount relatively low
Kind, and ensure the stabilization of strain fermentation characteristic, it in addition can be by controlling saccharomycete inoculum concentration, fermentation tank liquid amount, karusen
The influence factors such as liquid pH value, fermentation temperature adjust Fermentation of Grape Wine higher alcohols content.
Saccharomycete inoculum concentration is affected to fermentation, and during fermented and cultured, when saccharomycete inoculum concentration is less, thalli growth delays
Slowly, longer fermentation times, thalline individual and cell concentration reduce, and ferment effect is poor；When saccharomycete inoculum concentration is larger, thalli growth
Rapidly, the probability of living contaminants is reduced, fermentation period shortens, but can cause thalline amount reproduction, nutrient supply deficiency, air
Lack, disturb bacterial metabolism, influence ferment effect.In addition, experiment shows within the specific limits, with saccharomycete inoculum concentration
Increase, reduce the proliferation times of saccharomycete to a certain extent, so that advanced alcohol content reduces, but as saccharomycete connects
The further increasing of kind amount, higher alcohol content can be slowly increased instead, and the control of saccharomycete inoculum concentration is one preferable in 3%-5%
Selection.
Fermentation tank liquid amount can influence the Ventilation Rate in fermentation process, so as to influence the content of dissolved oxygen, so as to influence
Alcoholic strength, higher alcohol and residual sugar content in Fermentation of Grape Wine.On the premise of saccharomycete inoculum concentration 3%-5%, fermentation tank
Liquid amount is preferably controlled in 70%-80%.
In yeast alcoholic fermentation process, the growing amount of usual higher alcohol raises, Portugal with the rise of grape mash pH value
During grape liquor brewing, the pH value of grape mash should be controlled below 4.0.
In yeast alcoholic fermentation process, when alpha-amido acid-state nitrogen content is low in fermentation liquid yeast can be promoted to carry out synthesis generation
It thanks to approach, to meet the amino acid needed for itself synthesis, so as to form more α ketoacid intermediates, increases yeast higher alcohol
Growing amount, when nitrogen source is sufficient in fermentation liquid, i.e., when alpha-amido acid-state nitrogen content is high, Yeast proliferation multiple and protein synthesize energy
Power increases.It adjusts the oxygen content of fermentation liquid in time according to different grape material quality, makes fermentation liquid α-amino nitrogen content
Between 180mg/L-195mg/L, yeast propagation, fermentation were not only ensured, but also have made the growing amount of higher alcohol minimum.
In yeast alcoholic fermentation process, the oxygen content of suitable control fermentation liquid is not influencing yeast normal fermentation
Under the premise of control Yeast proliferation multiple, the generation of yeast higher alcohol can be reduced.Mash oxygen content general control is in 8mg/L-
10mg/L can make the generation of Yeast proliferation and higher alcohol meet the needs of production.Karusen is strictly kept after fermentation starts
The anaerobic state of liquid can be kept low the growing amount of higher alcohol.Oxygen content is too low to influence for fermentation liquid dissolving
The normal growth of yeast so as to influence the absorption of nitrogen and fermentation rate, is unfavorable for being smoothed out for fermentation.
Fermentation temperature is too high or too low all to change higher alcohols in grape wine and the content of lipid material, and influences grape wine
Harmony between aroma substance and sense organ；In addition, fermentation temperature is higher, higher alcohols in grape wine too high levels can be caused, made
Grape wine has bitter taste and strong irritation, if fermentation temperature is too low, can extend fermentation time, increase production cost.Portugal
Stringent control fermentation temperature during grape liquor brewing, using low temperature main fermentation.Under conditions of alcoholic fermentation is normally carried out, control
Fermentation temperature reduces the growing amount of yeast higher alcohol at 22-25 DEG C.When adjusting fermentation liquid temperature, refrigerant flow rate control exists
0.5m/min-0.8m/min prevents fermentation tank tank skin to be quenched and freeze so that temperature is inhomogenous in fermentation tank.
Control the content of fermentable sugar in grape mash, the addition of sugar 2 times is added the sugar of 1/2-3/4 after the 1d that ferments, made
With grape juiceization sugar, remaining 1/4-1/2 sugar is filled into again after the 3d-4d that ferments, sugared total addition is according to grape wine in fermentation tank
Amount and sugariness make choice.
SO is added in Fermentation of Grape Wine2There is bacterial-infection resisting, anti-oxidant, clarification, dissolving, a certain amount of SO2
Be added with beneficial to vinous fermentation and production, but excessive addition can make wine body generate sulphur smell.After fermented and cultured 12d-15d,
SO is added into fermentation liquid2, additive amount 120mg/L-140mg/L, it is ensured that and alcoholic strength, and can higher alcohol be contained
It measures relatively low.
Two days before and after fermentation peak period, the air of 2mL/L is passed through into fermentation liquid daily；During maturation, monthly to
1mL/L-3mL/L is passed through in ageing tank, processing time is 4-6 months, further reduces the advanced alcohol content in grape wine, improves
The mouthfeel of grape wine.
Further, before grape maturity phase grape-picking, every several days measurement grape soluble solid content,
The optimum collecting time of grape is determined, because the soluble solid content of grape keeps one substantially with its sugar content trend
It causes.
Further, when adjusting fermentation liquid temperature, refrigerant flow rate is controlled in 0.5-0.8m/min, prevents fermentation tank tank skin
It is quenched and freezes so that temperature is inhomogenous in fermentation tank.
The red wine that the present invention brews, while Alcohol degree reaches requirement, by influencing grape fermentation mistake
The comprehensive consideration of several factors of journey Higher Alcohols growing amount and configuration drastically reduce the content of higher alcohols in grape wine,
Improve the mouthfeel of red wine.
Specific embodiment
The present invention will be further described in detail with reference to the specific embodiments.The embodiment of the present invention is to show
It is provided for the sake of example and description, and is not exhaustively or limits the invention to disclosed form.Many modifications and
Variation is obvious for the ordinary skill in the art.Selection and description embodiment are to more preferably illustrate this
The principle and practical application of invention, and make those of ordinary skill in the art it will be appreciated that the present invention is so as to designing suitable for specific
The various embodiments with various modifications of purposes.
Embodiment 1
A kind of brewage process of red wine is, it is necessary to by picking, screening, cleaning, broken skin, leaching skin, fermentation, squeezing, maturation, dress
These steps of bottle, 3% or so, fermentation tank liquid amount is controlled 70% or so the control of saccharomycete inoculum density；Vinous fermentation mistake
Cheng Zhong, the control of fermentation liquid pH value is 3.2 or so, and fermentation temperature control is at 22 DEG C or so, fermentation liquid α-amino nitrogen content control
System is controlled in 180mg/L, fermentation liquid oxygen content in 9mg/L；After fermented and cultured 1d, 1/2 sugar is only added into fermentation liquid,
The sugar of residue 1/2 is filled into again after fermentation 3d-4d, sugared total addition is selected according to grape capacity for liquor and sugariness in fermentation tank
It selects；After fermented and cultured 15d, SO is added into fermentation liquid2, additive amount 120mg/L；Two days before and after fermentation peak period, daily
The air of 2mL/L is passed through into fermentation liquid；During maturation, 3mL/L is monthly passed through into ageing tank, processing time is 5
Month.
The red wine of the present embodiment brewing, advanced alcohol content 232mg/L after 5 months, than the manufacture of the same period prior art
Advanced alcohol content in red wine wants low 70mg/L-100mg/L, good mouthfeel.
Embodiment 2
A kind of brewage process of red wine is, it is necessary to by picking, screening, cleaning, broken skin, leaching skin, fermentation, squeezing, maturation, dress
These steps of bottle, 5%, fermentation tank liquid amount is controlled 80% or so the control of saccharomycete inoculum density；In Fermentation of Grape Wine,
The control of fermentation liquid pH value is 4.0 or so, and fermentation temperature is controlled at 25 DEG C or so, and fermentation liquid alpha-amido Control of Nitrogen Content exists
190mg/L, fermentation liquid oxygen content are controlled in 9mg/L；After fermented and cultured 1d, 1/2 sugar, fermentation are only added into fermentation liquid
The sugar of residue 1/2 is filled into again after 3d-4d, sugared total addition makes choice according to grape capacity for liquor and sugariness in fermentation tank；Hair
After ferment culture 15d, SO is added into fermentation liquid2, additive amount 130mg/L；Two days before and after fermentation peak period, daily to fermentation
The air of 2mL/L is passed through in mash；During maturation, 2mL/L is monthly passed through into ageing tank, processing time is 5 months.
The red wine of the present embodiment brewing, advanced alcohol content 219mg/L after 5 months, than the manufacture of the same period prior art
Advanced alcohol content in red wine wants low 80mg/L-110mg/L, good mouthfeel.
Embodiment 3
A kind of brewage process of red wine is, it is necessary to by picking, screening, cleaning, broken skin, leaching skin, fermentation, squeezing, maturation, dress
These steps of bottle, 4%, fermentation tank liquid amount is controlled 78% or so the control of saccharomycete inoculum density；In Fermentation of Grape Wine,
The control of fermentation liquid pH value is 3.6 or so, and fermentation temperature is controlled at 22 DEG C or so, and fermentation liquid alpha-amido Control of Nitrogen Content exists
190mg/L, fermentation liquid oxygen content are controlled in 9mg/L；After fermented and cultured 1d, 1/2 sugar, fermentation are only added into fermentation liquid
The sugar of residue 1/2 is filled into again after 3d-4d, sugared total addition makes choice according to grape capacity for liquor and sugariness in fermentation tank；Hair
After ferment culture 15d, SO is added into fermentation liquid2, additive amount 130mg/L；Two days before and after fermentation peak period, daily to fermentation
The air of 2mL/L is passed through in mash；During maturation, 2mL/L is monthly passed through into ageing tank, processing time is 5 months.
The red wine of the present embodiment brewing, advanced alcohol content 210mg/L after 5 months, than the manufacture of the same period prior art
Advanced alcohol content in red wine wants low 90mg/L-110mg/L, good mouthfeel.
Obviously, described embodiment is only the part of the embodiment of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, this field and those of ordinary skill in the related art are obtained on the premise of creative work is not made
Every other embodiment, should all belong to the scope of protection of the invention.
Claims (4)
1. a kind of brewage process of red wine, it is necessary to by picking, screening, cleaning, broken skin, soak skin, fermentation, squeezing, maturation,
It bottles these steps, it is characterised in that：
The control of saccharomycete inoculum concentration is controlled in 3%-5%, fermentation tank liquid amount in 70%-80%；
In Fermentation of Grape Wine, the control of fermentation liquid pH value is in 3.2-4.0, and fermentation temperature control is at 22 DEG C -25 DEG C, karusen
Liquid alpha-amido Control of Nitrogen Content is controlled in 180mg/L-195mg/L, fermentation liquid oxygen content in 8mg/L-10mg/L；
After fermented and cultured 12d-15d, SO is added into fermentation liquid2, additive amount 120mg/L-140mg/L；Before fermentation peak period
Two days afterwards, the air of 2mL/L is passed through into fermentation liquid daily；
During maturation, 1mL/L-3mL/L is monthly passed through into ageing tank, processing time is 4-6 months.
2. the brewage process of red wine according to claim 1, it is characterised in that：Before grape maturity phase grape-picking,
Every the soluble solid content of the grape of measurement in several days, the optimum collecting time of grape is determined.
3. the brewage process of red wine according to claim 1, it is characterised in that：It is cold when adjusting fermentation liquid temperature
Matchmaker's flow control prevents fermentation tank tank skin to be quenched and freeze so that temperature is inhomogenous in fermentation tank in 0.5-0.8m/min.
4. the brewage process of red wine according to claim 1, it is characterised in that：Control fermentability in grape mash
The sugar of 1/2-3/4 is added in the content of sugar, the addition of sugar 2 times after the 1d that ferments, again will be surplus after the 3d-4d that ferments using grape juiceization sugar
Remaining 1/4-1/2 sugar fills into, and sugared total addition makes choice according to grape capacity for liquor and sugariness in fermentation tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810154475.4A CN108060039A (en) | 2018-02-23 | 2018-02-23 | A kind of brewage process of red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810154475.4A CN108060039A (en) | 2018-02-23 | 2018-02-23 | A kind of brewage process of red wine |
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| Publication Number | Publication Date |
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| CN108060039A true CN108060039A (en) | 2018-05-22 |
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| CN201810154475.4A Pending CN108060039A (en) | 2018-02-23 | 2018-02-23 | A kind of brewage process of red wine |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012172000A1 (en) * | 2011-06-17 | 2012-12-20 | Chr. Hansen A/S | Lactobacillus plantarum cells with improved resistance to high concentrations of ethanol |
| CN102876532A (en) * | 2012-11-01 | 2013-01-16 | 新疆新雅葡萄酒业有限公司 | Coffee-type red grape wine |
| CN107201285A (en) * | 2017-06-20 | 2017-09-26 | 严可辉 | Seafood dry white wine and preparation method thereof |
| CN107488541A (en) * | 2017-09-29 | 2017-12-19 | 久为利华（天津）文化发展有限公司 | Wine-making technique |
-
2018
- 2018-02-23 CN CN201810154475.4A patent/CN108060039A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012172000A1 (en) * | 2011-06-17 | 2012-12-20 | Chr. Hansen A/S | Lactobacillus plantarum cells with improved resistance to high concentrations of ethanol |
| CN102876532A (en) * | 2012-11-01 | 2013-01-16 | 新疆新雅葡萄酒业有限公司 | Coffee-type red grape wine |
| CN107201285A (en) * | 2017-06-20 | 2017-09-26 | 严可辉 | Seafood dry white wine and preparation method thereof |
| CN107488541A (en) * | 2017-09-29 | 2017-12-19 | 久为利华（天津）文化发展有限公司 | Wine-making technique |
Non-Patent Citations (5)
| Title |
|---|
| 余蕾著: "《葡萄酒酿造与品鉴》", 31 December 2017, 西南交通大学出版社 * |
| 刘延琳等: ""葡萄酒的微氧酿造技术简介"", 《酿酒科技》 * |
| 朱会霞: ""发酵条件对葡萄酒中高级醇的影响研究"", 《酿酒科技》 * |
| 程军等: ""葡萄酒酿造中高级醇的形成机制与调节"", 《中国酿造》 * |
| 陈景蕊等主编: "《葡萄栽培技术》", 31 December 2016, 阳光出版社 * |
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Address after: 246000 Huangmei village, Luo Ling Town, Anqing, Anhui Applicant after: Anqing Shuang Yi Ecological Agriculture and Forestry Technology Co., Ltd. Address before: 246000 Huangmei village, Luo Ling Town, Anqing, Anhui Applicant before: Anqing double benefit Eco Agriculture Co., Ltd. |
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Application publication date: 20180522 |