CN108220029A - A kind of preparation method of lichee extra dry red wine - Google Patents

A kind of preparation method of lichee extra dry red wine Download PDF

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Publication number
CN108220029A
CN108220029A CN201611158675.4A CN201611158675A CN108220029A CN 108220029 A CN108220029 A CN 108220029A CN 201611158675 A CN201611158675 A CN 201611158675A CN 108220029 A CN108220029 A CN 108220029A
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Prior art keywords
fermentation
juice
preparation
lichee
wine
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CN201611158675.4A
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曾凡
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Luzhou Shikefu Daqu Winery Co Ltd
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Luzhou Shikefu Daqu Winery Co Ltd
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Priority to CN201611158675.4A priority Critical patent/CN108220029A/en
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • 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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  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The present invention provides a kind of preparation method of lichee extra dry red wine, it then follows existing fruit wine is theoretical, is innovated by long-term exploration, has found out a unique Fruity type lychee wine extra dry red wine brewing method.On the basis of existing litchi spirit zymotechnique, by innovation, using enzyme deactivation and addition natural and stabilizer, by the fermentation of grape and lichee, litchi spirit is made to have better antioxidative stabilizer；Improve the content of the polyphenol of wine so that lichee wine aroma is more complicated, and pleasant impression extends, while strengthens the mouthfeel of litchi spirit, extends its shelf life.

Description

A kind of preparation method of lichee extra dry red wine
Technical field
The present invention relates to a kind of preparation methods of wine.More particularly to a kind of preparation method of lichee extra dry red wine.
Background technology
It is well known that large-scale production has not yet been formed in the fruit wine of fruit tree in many tropical and subtropical countries production in the world, it is relevant to grind Study carefully and equipment is still in initial stage of development.Litchi spirit is a kind of high-grade alcoholic drink, with a long history, cultural connotation is deep Far, special geographical environment is grown on however, as lichee, fragrance and flavor are unstable in process, affect product Quality.Current litchi spirit processing technology is also very immature, there are vinosity is oxidizable, fruity is not strong, fruity and aroma not Coordinate, fruit wine color and luster is unstable, easy the problems such as brown stain occurs.
Invention content
In view of this, the present invention provides that a kind of color stability, the smell of fruits is very sweet, the preparation method of lichee extra dry red wine that can be stored.
For solution more than technical problem, technical scheme of the present invention provides a kind of preparation method of Fruity type lychee wine, according to It is secondary to include the following steps：Select fruit；Cleaning；Stoning；Squeezing；Enzyme deactivation；Low temperature clarification；Anti-oxidant treatment；Separation；Temperature controlled fermentation；It is fragrant The processing of gas stabilization；Clarification filtration；It freezes, multiply cold filtering；Finished product filters；It is filling；
The enzyme deactivation is the activity that Lychee juice destroys enzyme in Lychee juice through high-temperature process；
The anti-oxidant treatment refers to add in tannin；The addition tannin is specifically, by cabernet sauvignon grape or hila grape The squeezing of band belt stalk is filtered after 1~2 day, spontaneous fermentation 1 after the skin slag that will filter out is mixed with the Litchi Juice after the clarification ~30 days, filter out the skin slag；
The fragrance stabilization processing is to add in stabilizer in litchi spirit fermentation process.
Preferably, the destroy the enzyme treatment refers to the steam enzyme deactivation 20~40 seconds of 80~95 DEG C of Lychee juice.
Preferably, the low temperature clarification is to drop to Lychee juice temperature at 3~8 DEG C in fermentation tank to clarify.
Preferably, the addition of the tannin is 50~300mg/L.
Preferably, the temperature controlled fermentation refers to the Lychee juice after low temperature clarification and grape juice pouring into fermentation tank according to 1: 1, It adds in yeast to ferment, fermentation temperature control is at 10~20 DEG C, and fermentation time was controlled at 15~20 days, after fermentation, It fills and adds in 80~100mg/L sulfurous acid, residual sugar amount is met after fermentation less than 4g/L.
Preferably, the fragrance stablizes processing to add in stabilizer during the fermentation..
The present invention follows existing fruit wine theory, is innovated by long-term exploration, has found out a unique Fruity type litchi Branch liquor brewing method.On the basis of existing litchi spirit zymotechnique, by innovation, enzyme deactivation and addition antioxidant and stabilization are utilized Agent makes litchi spirit have better antioxidative stabilizer；Improve the content of the polyphenol of wine so that lichee wine aroma is more complicated, remaining Taste extends, while strengthens the mouthfeel of litchi spirit, extends its shelf life.
Specific embodiment
In order to which those skilled in the art is made to more fully understand technical scheme of the present invention, With reference to embodiment The present invention is described in further detail.
The Fruity type lychee wine such as preparation method of the present invention more specifically can be described as：
(1) lichee is selected：Select lichee that is disease-free, rectifying without rotten, fruit type；
(2) it is enucleated, squeezes：Cleaned lichee stoning is squeezed into juice；
(3) enzyme deactivation：By activity of the Lychee juice squeezed through enzyme in high temperature Lychee juice；
(4) low temperature clarification：Cool down in fermentation tank to Lychee juice, add in pectase, be carried out at the same time anti-oxidant treatment, cool down Carbon dioxide or nitrogen are filled into tank in the process, and tank is sealed, stands clarification；
(5) anti-oxidant treatment is：50~300mg/L tannin is added in low temperature clarification.By cabernet sauvignon grape or hila Portugal The squeezing of grape band belt stalk is filtered after 1~2 day, spontaneous fermentation after the skin slag that will filter out is mixed with the Litchi Juice after the clarification 1~30 day, filter out the skin slag；Due to containing natural tannic acid in Grape Skin, it is not required that with composite, and The fruity stablized with layer of structure distinctness can be provided in grape containing a large amount of aldehydes matter for extra dry red wine.Especially Grape Skin compared with Thick cabernet sauvignon grape or hila grape, the tannin in Grape Skin is more abundant, and the extra dry red wine of preparation is made to be more prone to preserve.
(6) it detaches：The Lychee juice clarified separation supernatant is fermented；
(7) temperature controlled fermentation：The temperature controlled fermentation refers to the Lychee juice after low temperature clarification and grape juice pouring into hair according to 1: 1 Fermentation tank adds in yeast and ferments, and fermentation temperature control is at 10~20 DEG C, and fermentation time control was at 15~20 days, fermentation ends Afterwards, pour in down a chimney and add in 80~100mg/L sulfurous acid, residual sugar amount is met after fermentation less than 4g/L.
(8) fragrance stabilization is handled：Stabilizer is added in during the fermentation；
(9) clarification filtration：Fermentation gained litchi spirit is cooled to 5~20 DEG C, fining agent is added in and carries out clarifying treatment, and will The good wine of clarifying treatment is filtered；
(10) it freezes, multiply cold filtering：Wine liquid after clarification filtration is maintained at -4~-5 DEG C 120~168 hours, is multiplied Cold progress diatomite filtering, cardboard filter；
(11) finished product filters：Refined filtration (membrane filtration) will be carried out by the wine liquid of cardboard filter；
(12) after degerming it is filling to get.
In above-mentioned brewing method, the lichee described in step (1) is lichee that is disease-free, rectifying without rotten, fruit type.
In above-mentioned brewing method, step (3) the high temperature enzyme deactivation is 80~95 DEG C of steam enzyme deactivations 20~40 seconds.
In above-mentioned brewing method, step (4) described low temperature clarification refers to clarify 48 hours at 3~8 DEG C.
In above-mentioned brewing method, step (4) described pectase is the pectase of French Raman group production.
In above-mentioned brewing method, step (4) described fining agent is bentonite, the mixture of gelatin, PVPP.Bentonite, gelatin, The mass ratio of PVPP three is 5: 1: 2.
In above-mentioned brewing method, step (5) described tannin is ENARTIS (English receive Supreme Being Si) tannin.
In above-mentioned brewing method, step (7) yeast is preferably French using the yeast used in general wine brewing The active dry yeast of the brewing extra dry white wine of Raman group production.
In above-mentioned brewing method, the stabilizer described in step (8) is sodium bentonite and crosslinked polyvinylpyrrolidone Mixture, sodium bentonite accounts for 20~40% mass ratio.
In above-mentioned brewing method, the preferred 0.45um clarifications plate filtering of filtering described in step (9).
In above-mentioned brewing method, step (12) described degerming method is preferably removed with the filter membrane of 0.45um or 0.2um Bacterium.
In above-mentioned brewing method, step (12) preferably avoids contacting with oxygen when described filling.
In above-mentioned brewing method, the method for avoiding contacting with oxygen may be selected to be filled with carbon dioxide or nitrogen.
A kind of Fruity type lychee wine is made using above-mentioned preparation method.
Compared with prior art, the invention has the advantages that：
The present invention follows existing fruit wine theory, is innovated by long-term exploration, has found out a unique Fruity type litchi Branch wine extra dry red wine brewing method.On the basis of existing litchi spirit zymotechnique, by innovation, enzyme deactivation and addition natural anti-oxidation are utilized Agent and stabilizer by the fermentation of grape and lichee, make litchi spirit have better antioxidative stabilizer；Improve the polyphenol of wine Content so that lichee wine aroma is more complicated, and pleasant impression extends, while strengthens the mouthfeel of litchi spirit, extends its shelf life.
Specific embodiment
The technical solution further illustrated the present invention below by way of specific embodiment.
Embodiment 1
It selects and carries out obtaining 10 tons after cutting grain screening from the regional Chinese scholartree branch kind lichee of change, cleaned by twin-stage.When peeling off, stoning, Squeezing takes 3.35 tons of lichee juice, and by 85~90 DEG C of steam destroy the enzyme treatments 30 seconds, sulfur dioxide effective quantity is adjusted with sulfurous acid To 50~60ppm, and with 6.1 grams of mixed acid (tartaric acid and citric acid are mixed by 2: 3 mass ratios) adjustment lichee juice total acid/ It rises, pH3.7.By cabernet sauvignon grape or hila grape band belt stalk squeezing 1~2 day after filter, the skin slag that will filter out with it is described Spontaneous fermentation 1~30 day, filters out the skin slag after Litchi Juice mixing after clarification；
It is rapid to be cooled to 5 DEG C hereinafter, lichee juice per ton adds pectase 20g, heat preservation 48 hours are stood, survey fruit juice total reducing sugar 182.5 g/l.
100 g ton of active dry yeast of the brewing extra dry white wine of Aspirate supernatant Raman group of tank switching addition state production simultaneously, will Lychee juice and grape juice pour into fermentation tank according to 1: 1, add in yeast and ferment, and fermentation temperature is controlled at 10~20 DEG C, fermentation Time control was at 15~20 days, after fermentation, pours in down a chimney and adds in 80~100mg/L sulfurous acid, it is small that residual sugar amount is met after fermentation In 4g/L.It ferments at 15 DEG C, stabilizer 30g is added at the 5th day, fermentation ends after 15 days add in sulfur dioxide 120ppm.Stablize Mixture of the agent for sodium bentonite and crosslinked polyvinylpyrrolidone, sodium bentonite 9g, crosslinked polyvinylpyrrolidone 21g。
The temperature of the original wine of alcoholic fermentation is dropped to 5~6 DEG C by separation, and addition fining agent carries out clarifying treatment.It is described clear Clear agent is bentonite, the mixture of gelatin, PVPP.Bentonite, gelatin, PVPP three mass ratio be 5: 1: 2.
After clarifying treatment, wine liquid is maintained at 4~-5 DEG C 168 hours, takes advantage of cold filtering.
It is carried out using 0.45um, 0.2um two-stage dedicated film filling after cold degerming, is protected in the process with nitrogen, avoided and oxygen Contact.
Bottle storage (9 DEG C to 18 DEG C of temperature, black out, timing ventilation) more than 60 days starts packaging and dispatches from the factory.
The Fruity type lychee wine that 1 zythepsary of embodiment obtains, color are light yellow, and clear, the smell of fruits is very sweet, fragrance association It adjusts, after entrance, wine body is fine and smooth, plentiful, long.Its fragrance, mouthfeel novel part make us lips and teeth lasting, it is very pleasant, like drinking With the feeling of fresh juices, aperitif or wine of going with rice or bread can be used as to enjoy.
Its physical and chemical inspection result is as follows：
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change Protection scope of the present invention is also should be regarded as into retouching.

Claims (6)

1. a kind of preparation method of lichee extra dry red wine, includes the following steps successively：Select fruit；Cleaning；Stoning；Squeezing；Enzyme deactivation；Low temperature is clear Clearly；Anti-oxidant treatment；Separation；Grape juice and Litchi Juice temperature controlled fermentation；The processing of fragrance stabilization；Clarification filtration；It freezes, multiply cold mistake Filter；Finished product filters；It is filling；
The enzyme deactivation is the activity that Lychee juice destroys enzyme in Lychee juice through high-temperature process；
The anti-oxidant treatment refers to add in tannin；The addition tannin is specifically, by cabernet sauvignon grape or hila grape belt leather The squeezing of band stalk is filtered after 1~2 day, spontaneous fermentation 1~30 after the skin slag that will filter out is mixed with the Litchi Juice after the clarification My god, filter out the skin slag；
The fragrance stabilization processing is to add in stabilizer in litchi spirit fermentation process.
2. preparation method as described in claim 1, it is characterised in that the destroy the enzyme treatment refers to 80~95 DEG C of steam of Lychee juice Enzyme deactivation 20~40 seconds.
3. preparation method as described in claim 1, it is characterised in that the low temperature clarification is by Lychee juice temperature in fermentation tank Degree, which is dropped at 3~8 DEG C, to be clarified.
4. preparation method as described in claim 1, it is characterised in that the addition of the tannin is 50~300mg/L.
5. preparation method as described in claim 1, it is characterised in that the temperature controlled fermentation refers to the lichee after low temperature clarification Juice and grape juice pour into fermentation tank according to 1: 1, add in yeast and ferment, and fermentation temperature control is at 10~20 DEG C, fermentation time Control after fermentation, poured in down a chimney at 15~20 days and added in 80~100mg/L sulfurous acid, and residual sugar amount is met after fermentation less than 4g/ L。
6. preparation method as described in claim 1, it is characterised in that the fragrance stablizes processing to add in during the fermentation Determine agent.
CN201611158675.4A 2016-12-14 2016-12-14 A kind of preparation method of lichee extra dry red wine Pending CN108220029A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611158675.4A CN108220029A (en) 2016-12-14 2016-12-14 A kind of preparation method of lichee extra dry red wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611158675.4A CN108220029A (en) 2016-12-14 2016-12-14 A kind of preparation method of lichee extra dry red wine

Publications (1)

Publication Number Publication Date
CN108220029A true CN108220029A (en) 2018-06-29

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Application publication date: 20180629