CN108165401A - A kind of manufacture craft of grape wine - Google Patents
A kind of manufacture craft of grape wine Download PDFInfo
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- CN108165401A CN108165401A CN201810234865.2A CN201810234865A CN108165401A CN 108165401 A CN108165401 A CN 108165401A CN 201810234865 A CN201810234865 A CN 201810234865A CN 108165401 A CN108165401 A CN 108165401A
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- Prior art keywords
- grape
- wine
- skin
- fermentation
- grape 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
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (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)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of manufacture crafts of grape wine, include the following steps：Step 1, selection；Step 2 crushes；Step 3, leaching skin and fermentation；Step 4, filtering and rear fermentation；Step 5, oak barrel culture；Step 6, storage；In the step one, select full ripe new fresh grape, eliminate damaged grape, prevent damaged grape from rotting to influence the process flavours of grape wine, the grape of selection is processed the freshness for ensureing grape as early as possible, the grape wine made in the technological process does not add any chemical agent, makes grape wine purer, improves the quality of grape wine.
Description
Technical field
The present invention relates to grape wine manufacture technology field, specially a kind of manufacture craft of grape wine.
Background technology
Grape wine is a kind of fruit wine made using grape as raw material.Its alcoholic strength is higher than beer and less than white wine.Nutrition is rich
Richness, health-care effect are apparent.It is believed that grape wine is one of most healthy most hygienic beverage.It can adjust the property of metabolism
Can, it promotes blood circulation, prevents cholesterol from increasing.Also there is diuresis, excite liver function and prevent aging.It is also to cure
Cardiopathic adjuvant can prevent the diseases such as scurvy, anaemia, athlete's foot, indigestion and eye keratitis.Chang Yin Portugals Portugal's wine is suffered from
Heart disease rate is reduced, and blood fat and vascular sclerosis reduce.
In the prior art, it can so that the quality of grape wine is purer without a kind of manufacture craft, mouthfeel is also poor,
Therefore it is the prior art technical issues that need to address to design a kind of new grape wine manufacture craft.
Invention content
The purpose of the present invention is to provide a kind of manufacture craft of grape wine, to solve mentioned above in the background art ask
Topic.
In order to solve the above technical problem, the present invention provides following technical solutions：A kind of manufacture craft of grape wine, including
Following steps：
1) selection：Full ripe new fresh grape is selected, eliminates damaged grape, prevents damaged grape from rotting to influence grape
The process flavours of wine, the grape of selection are processed the freshness for ensureing grape as early as possible；
2) it crushes：The new fresh grape chosen be put into crusher after stalk is handled and carries out break process, grape fruit
Grain is broken to release fruit juice, and grape juice is made to be come into full contact with Grape Skin, and then haematochrome, tannin and more are released in Grape Skin
The substance of kind Polyphenols；
3) leaching skin and fermentation：Grape juice and skin can be put into togerther in vinasse, and skin is soaked while fermenting, continuous therebetween
Stirring, makes grape juice completely be merged as far as possible with Grape Skin, the time for soaking skin is longer, aldehydes matter, the fragrance being released into wine
Substance, minerals etc. are denseer, after leaching skin fermentation reaches the degree of needs, you can the part of liquid in vinasse is directed into other
Vinasse, the grape wine of this part are known as just wine；
4) filtering and rear fermentation：After fermentation, first wine is subjected to skin slag separation by filter screen immediately, free juice is closed
And arrive in clean container, canful storage, due to the Fructus Vitis viniferae wine base of main fermentation production, saccharomycete therein will also continue wine
Essence fermentation, makes its residual sugar further reduce, the acrider malic acid of taste is remained in the former wine of this when, it is necessary to carry out
Fermentation process afterwards is also malic acid-lactic fermentation process；
5) oak barrel culture：At the end of vinous fermentation is firm, taste is all more sour and astringent, stiff, is new wine, new wine is injected
It is cultivated into oak barrel, makes new wine gradually ripe by storage ageing, taste becomes soft association, Shu Shun, reaches and most preferably drinks
Quality；
6) grape wine in various containers is still fermenting, and a series of chemical reaction and physical-chemical reaction occurs,
Make grape wine gradually ripe, in order to improve stability, make wine ripe, need grape wine change bucket, the of short duration programs such as ventilative,
This process is exactly the variation for the grape wine that winemaker will be tasted at any time in each container, grasps its mouthfeel and maturity；
According to above-mentioned technical proposal, selected grape is the grape of fresh picking in the selection, and it is straight not need to cleaning
Row break process is tapped into, the sugar inside grape is prevented to be lost in, so as to reduce the quality of grape wine.
According to above-mentioned technical proposal, the temperature fermented in the step 4) was maintained under the conditions of 20 °~25 °, by 30 days
It completes left and right.
According to above-mentioned technical proposal, filter screen mesh number is 200 mesh in the step 4).
According to above-mentioned technical proposal, in the step 6) to grape wine carry out bottling before processing must carry out it is a series of clear
The processing of cleer and peaceful stability prevents the grape wine after bottling from turbidity and precipitation phenomenon occur, influences aesthetic feeling.
Compared with prior art, the advantageous effect that is reached of the present invention is：The manufacture craft of the grape wine, select completely into
Ripe new fresh grape, eliminates damaged grape, prevents damaged grape from rotting to influence the process flavours of grape wine, the grape of selection is use up
It is processed the freshness for ensureing grape soon, is put into crusher and crushes after the new fresh grape chosen is carried out stalk processing
Processing, grape fruit crush releasing fruit juice, grape juice are made to be come into full contact with Grape Skin, and then release red in Grape Skin
The substance of element, tannin and a variety of Polyphenols, grape juice and skin can be put into togerther in vinasse, skin is soaked while fermenting, therebetween
It constantly to stir, grape juice is made completely to be merged as far as possible with Grape Skin, the time for soaking skin is longer, the phenolic material being released into wine
Matter, fragrance matter, minerals etc. are denseer, after leaching skin fermentation reaches the degree of needs, you can the part of liquid in vinasse is led
Other vinasses are guided to, the grape wine of this part is known as just wine, after fermentation, first wine is carried out skin slag point by filter screen immediately
From, free juice is merged into clean container, canful storage, due to main fermentation production Fructus Vitis viniferae wine base, saccharomycete therein
Alcoholic fermentation will also be continued, its residual sugar is made further to reduce, it is acrider to remain taste in the former wine of this when
Malic acid, it is necessary to which fermentation process after progress is also malic acid-lactic fermentation process, and at the end of vinous fermentation is firm, taste is all
It is more sour and astringent, stiff, it is new wine, new wine is injected into oak barrel and is cultivated, makes new wine gradually ripe by storage ageing,
Taste becomes soft association, Shu Shun, reaches best drinking quality, and the grape wine in various containers is still fermenting, and occurs a series of
Chemical reaction and physical-chemical reaction, make grape wine gradually ripe, in order to improve stability, make wine ripe, need to grape
Wine change bucket, of short duration programs, this process such as ventilative are exactly the change for the grape wine that winemaker will be tasted at any time in each container
Change, grasp its mouthfeel and maturity, the grape wine made in the technological process does not add any chemical agent, makes grape wine more
Add pure, improve the quality of grape wine.
Description of the drawings
Attached drawing is used to provide further understanding of the present invention, and a part for constitution instruction, the reality with the present invention
Example is applied together for explaining the present invention, is not construed as limiting the invention.In the accompanying drawings：
Fig. 1 is the process flow chart of the present invention.
Specific embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without making creative work
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution：A kind of manufacture craft of grape wine, includes the following steps：
1) selection：Full ripe new fresh grape is selected, eliminates damaged grape, prevents damaged grape from rotting to influence grape
The process flavours of wine, the grape of selection are processed the freshness for ensureing grape as early as possible；
2) it crushes：The new fresh grape chosen be put into crusher after stalk is handled and carries out break process, grape fruit
Grain is broken to release fruit juice, and grape juice is made to be come into full contact with Grape Skin, and then haematochrome, tannin and more are released in Grape Skin
The substance of kind Polyphenols；
3) leaching skin and fermentation：Grape juice and skin can be put into togerther in vinasse, and skin is soaked while fermenting, continuous therebetween
Stirring, makes grape juice completely be merged as far as possible with Grape Skin, the time for soaking skin is longer, aldehydes matter, the fragrance being released into wine
Substance, minerals etc. are denseer, after leaching skin fermentation reaches the degree of needs, you can the part of liquid in vinasse is directed into other
Vinasse, the grape wine of this part are known as just wine；
4) filtering and rear fermentation：After fermentation, first wine is subjected to skin slag separation by filter screen immediately, free juice is closed
And arrive in clean container, canful storage, due to the Fructus Vitis viniferae wine base of main fermentation production, saccharomycete therein will also continue wine
Essence fermentation, makes its residual sugar further reduce, the acrider malic acid of taste is remained in the former wine of this when, it is necessary to carry out
Fermentation process afterwards is also malic acid-lactic fermentation process；
5) oak barrel culture：At the end of vinous fermentation is firm, taste is all more sour and astringent, stiff, is new wine, new wine is injected
It is cultivated into oak barrel, makes new wine gradually ripe by storage ageing, taste becomes soft association, Shu Shun, reaches and most preferably drinks
Quality；
6) it stores：Grape wine in various containers is still fermenting, and a series of chemical reaction and physical chemistry occurs
Reaction, makes grape wine gradually ripe, in order to improve stability, makes wine ripe, needs grape wine change bucket, of short duration ventilative etc.
Program, this process are exactly the variation for the grape wine that winemaker will be tasted at any time in each container, grasp its mouthfeel and maturation
Degree；
According to above-mentioned technical proposal, selected grape is the grape of fresh picking in the selection, and it is straight not need to cleaning
Row break process is tapped into, the sugar inside grape is prevented to be lost in, so as to reduce the quality of grape.
According to above-mentioned technical proposal, the temperature fermented in the step 4) was maintained under the conditions of 20 °~25 °, by 30 days
It completes left and right.
According to above-mentioned technical proposal, filter screen mesh number is 200 mesh in the step 4).
According to above-mentioned technical proposal, in the step 6) to grape wine carry out bottling before processing must carry out it is a series of clear
The processing of cleer and peaceful stability prevents the grape wine after bottling from turbidity and precipitation phenomenon occur, influences aesthetic feeling.
Based on above-mentioned, it is an advantage of the current invention that the manufacture craft of the grape wine, selects full ripe new fresh grape,
Damaged grape is eliminated, prevents damaged grape from rotting to influence the process flavours of grape wine, the grape of selection is processed guarantor as early as possible
The freshness of grape is demonstrate,proved, is put into crusher after the new fresh grape chosen is carried out stalk processing and carries out break process, grape fruit
Grain is broken to release fruit juice, and grape juice is made to be come into full contact with Grape Skin, and then haematochrome, tannin and more are released in Grape Skin
The substance of kind Polyphenols, grape juice and skin can be put into togerther in vinasse, skin soaked while fermenting, constantly to be stirred therebetween,
Grape juice is made completely to be merged as far as possible with Grape Skin, the time for soaking skin is longer, be released into aldehydes matter in wine, fragrance matter,
Minerals etc. are denseer, after leaching skin fermentation reaches the degree of needs, you can the part of liquid in vinasse is directed into other vinasses,
The grape wine of this part is known as just wine, after fermentation, first wine is carried out skin slag separation by filter screen immediately, free juice is closed
And arrive in clean container, canful storage, due to the Fructus Vitis viniferae wine base of main fermentation production, saccharomycete therein will also continue wine
Essence fermentation, makes its residual sugar further reduce, the acrider malic acid of taste is remained in the former wine of this when, it is necessary to carry out
Fermentation process afterwards is also malic acid-lactic fermentation process, and at the end of vinous fermentation is firm, taste is all more sour and astringent, stiff, is
New wine is injected into oak barrel and cultivates by new wine, makes new wine gradually ripe by storage ageing, and taste becomes soft association, relaxes
It is suitable, reach best drinking quality, the grape wine in various containers is still fermenting, and a series of chemical reaction and physics occurs
Chemical reaction, makes grape wine gradually ripe, in order to improve stability, makes wine ripe, needs grape wine change bucket, of short duration
The programs such as gas, this process are exactly the variation for the grape wine that winemaker will be tasted at any time in each container, grasp its mouthfeel and
Maturity, the grape wine made in the technological process do not add any chemical agent, make grape wine purer, improve grape wine
Quality.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify to the technical solution recorded in foregoing embodiments or carry out equivalent replacement to which part technical characteristic.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's
Within protection domain.
Claims (5)
1. a kind of manufacture craft of grape wine, includes the following steps：Step 1, selection；Step 2 crushes；Step 3, leaching skin with
Fermentation；Step 4, filtering and rear fermentation；Step 5, oak barrel culture；Step 6, storage；It is characterized in that：
In the step one, full ripe new fresh grape is selected, eliminates damaged grape, prevent damaged grape from rotting shadow
The process flavours of grape wine are rung, the grape of selection is processed the freshness for ensureing grape as early as possible；
In the step two, it is put into crusher after the new fresh grape chosen is carried out stalk processing and carries out break process,
Grape fruit crushes releasing fruit juice, and grape juice is made to be come into full contact with Grape Skin, and then haematochrome, tannin are released in Grape Skin
And the substance of a variety of Polyphenols；
In the step three, grape juice and skin can be put into togerther in vinasse, and skin is soaked while fermenting, continuous therebetween
Stirring, makes grape juice completely be merged as far as possible with Grape Skin, the time for soaking skin is longer, aldehydes matter, the fragrance being released into wine
Substance, minerals etc. are denseer, after leaching skin fermentation reaches the degree of needs, you can the part of liquid in vinasse is directed into other
Vinasse, the grape wine of this part are known as just wine；
In the step four, after fermentation, first wine is subjected to skin slag separation by filter screen immediately, free juice is merged
To in clean container, canful storage, due to the Fructus Vitis viniferae wine base of main fermentation production, saccharomycete therein will also continue alcohol
Fermentation, makes its residual sugar further reduce, the acrider malic acid of taste is remained in the former wine of this when, it is necessary to after progress
Fermentation process is also malic acid-lactic fermentation process；
In the step five, at the end of vinous fermentation is firm, taste is all more sour and astringent, stiff, is new wine, new wine is injected
It is cultivated into oak barrel, makes new wine gradually ripe by storage ageing, taste becomes soft association, Shu Shun, reaches and most preferably drinks
Quality；
In the step six, the grape wine in various containers is still fermenting, and a series of chemical reaction and object occurs
Physicochemical reacts, and makes grape wine gradually ripe, in order to improve stability, makes wine ripe, needs grape wine change bucket, of short duration
It is ventilative.
2. a kind of manufacture craft of grape wine according to claim 1, it is characterised in that：In the step four, hair
The temperature of ferment was maintained under the conditions of 20 °~25 °, by completion in 30 days or so.
3. a kind of manufacture craft of grape wine according to claim 1, it is characterised in that：In the step four, mistake
Strainer mesh number is 200 mesh.
4. a kind of manufacture craft of grape wine according to claim 1, it is characterised in that：It is right in the step six
Grape wine, which carries out bottling before processing, must carry out a series of clarification and the processing of stability, prevent the grape wine after bottling from occurring
Turbidity and precipitation phenomenon influences aesthetic feeling program.
5. a kind of manufacture craft of grape wine according to claim 1, it is characterised in that：In the step one, institute
The grape of selection is the grape of fresh picking, does not need to clean directly progress break process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810234865.2A CN108165401A (en) | 2018-03-21 | 2018-03-21 | A kind of manufacture craft of grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810234865.2A CN108165401A (en) | 2018-03-21 | 2018-03-21 | A kind of manufacture craft of grape wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108165401A true CN108165401A (en) | 2018-06-15 |
Family
ID=62512195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810234865.2A Pending CN108165401A (en) | 2018-03-21 | 2018-03-21 | A kind of manufacture craft of grape wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN108165401A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819488A (en) * | 2019-12-03 | 2020-02-21 | 湖北工业大学 | Brewing method of wild grape wine |
| CN114591795A (en) * | 2022-03-25 | 2022-06-07 | 王蒙 | Brewing process of zero-additive red wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735914A (en) * | 2008-11-14 | 2010-06-16 | 中国长城葡萄酒有限公司 | Preparation method of Cabernet Gernischt dry red wine |
| CN104312814A (en) * | 2014-09-24 | 2015-01-28 | 杜长青 | Preparation process of red grape wine |
-
2018
- 2018-03-21 CN CN201810234865.2A patent/CN108165401A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735914A (en) * | 2008-11-14 | 2010-06-16 | 中国长城葡萄酒有限公司 | Preparation method of Cabernet Gernischt dry red wine |
| CN104312814A (en) * | 2014-09-24 | 2015-01-28 | 杜长青 | Preparation process of red grape wine |
Non-Patent Citations (3)
| Title |
|---|
| 余蕾: "《葡萄酒酿造与品鉴》", 31 December 2017, 西南交通大学出版社 * |
| 奚晏平: "《葡萄酒世界（第2版）》", 30 September 2012, 中国旅游出版社 * |
| 胡云峰: "《葡萄实用加工技术》", 31 March 2010, 天津科技翻译出版公司 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819488A (en) * | 2019-12-03 | 2020-02-21 | 湖北工业大学 | Brewing method of wild grape wine |
| CN114591795A (en) * | 2022-03-25 | 2022-06-07 | 王蒙 | Brewing process of zero-additive red wine |
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Application publication date: 20180615 |