CN108220030A - A kind of preparation method of mulberries extra dry red wine - Google Patents
A kind of preparation method of mulberries extra dry red wine Download PDFInfo
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- CN108220030A CN108220030A CN201611158993.0A CN201611158993A CN108220030A CN 108220030 A CN108220030 A CN 108220030A CN 201611158993 A CN201611158993 A CN 201611158993A CN 108220030 A CN108220030 A CN 108220030A
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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 present invention provides a kind of preparation method of mulberries 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 morat extra dry red wine brewing method.On the basis of existing morat zymotechnique, by innovation, using enzyme deactivation and addition natural and stabilizer, by the fermentation of grape and mulberries, morat is made to have better antioxidative stabilizer；Improve the content of the polyphenol of wine so that mulberries wine aroma is more complicated, and pleasant impression extends, while strengthens the mouthfeel of morat, extends its shelf life.
Description
Technical field
The present invention relates to a kind of preparation methods of wine.More particularly to a kind of preparation method of mulberries 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.Morat 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 mulberries, fragrance and flavor are unstable in process, affect product
Quality.Current morat 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 mulberries 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 morat, according to
It is secondary to include the following steps：Select fruit；Cleaning；Squeezing；Enzyme deactivation；Low temperature clarification；Anti-oxidant treatment；Separation；Temperature controlled fermentation；Fragrance is stablized
Processing；Clarification filtration；It freezes, multiply cold filtering；Finished product filters；It is filling；
The enzyme deactivation is the activity that mulberry juice destroys enzyme in mulberry 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 mulberry juice after the clarification
~30 days, filter out the skin slag；
The fragrance stabilization processing is to add in stabilizer in morat fermentation process.
Preferably, the destroy the enzyme treatment refers to the steam enzyme deactivation 20~40 seconds of 80~95 DEG C of mulberry juice.
Preferably, the low temperature clarification is to drop to mulberry 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 mulberry 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 mulberry
Shen liquor brewing methods.On the basis of existing morat zymotechnique, by innovation, enzyme deactivation and addition antioxidant and stabilization are utilized
Agent makes morat have better antioxidative stabilizer；Improve the content of the polyphenol of wine so that mulberries wine aroma is more complicated, remaining
Taste extends, while strengthens the mouthfeel of morat, 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 morat such as preparation method of the present invention more specifically can be described as：
(1) mulberries are selected：Select mulberries that are disease-free, rectifying without rotten, fruit type；
(2), it squeezes：Cleaned mulberries are squeezed into juice；
(3) enzyme deactivation：By activity of the mulberry juice squeezed through enzyme in high temperature mulberry juice；
(4) low temperature clarification：Cool down in fermentation tank to mulberry 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 mulberry 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 mulberry juice clarified separation supernatant is fermented；
(7) temperature controlled fermentation：The temperature controlled fermentation refers to the mulberry 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 morat 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 mulberries described in step (1) are mulberries that are 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 preferably carries out degerming with the filter membrane of 0.45um or 0.2um.
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 morat 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 mulberry
Shen wine extra dry red wine brewing methods.On the basis of existing morat zymotechnique, by innovation, enzyme deactivation and addition natural anti-oxidation are utilized
Agent and stabilizer by the fermentation of grape and mulberries, make morat have better antioxidative stabilizer；Improve the polyphenol of wine
Content so that mulberries wine aroma is more complicated, and pleasant impression extends, while strengthens the mouthfeel of morat, extends its shelf life.
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 mulberries of change, cleaned by twin-stage.Squeezing takes mulberries to starch
By 85~90 DEG C of steam destroy the enzyme treatments 30 seconds, sulfur dioxide effective quantity is adjusted to 50~60ppm with sulfurous acid for 3.35 tons of juice,
And adjust 6.1 g/l of mulberries juice total acid, pH3.7 with mixed acid (tartaric acid and citric acid are mixed by 2: 3 mass ratios).It will
Cabernet sauvignon grape or hila grape band belt stalk filter after squeezing 1~2 day, the skin slag that will filter out and the mulberries after the clarification
Spontaneous fermentation 1~30 day, filters out the skin slag after fruit juice mixing；
It is rapid to be cooled to 5 DEG C hereinafter, mulberries 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
Mulberry 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 morat 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 mulberries extra dry red wine, includes the following steps successively：Select fruit；Cleaning；Squeezing；Enzyme deactivation；Low temperature clarification；It is anti-
Oxidation processes；Separation；Grape juice and mulberry juice temperature controlled fermentation；The processing of fragrance stabilization；Clarification filtration；It freezes, multiply cold filtering；Into
Product filter；It is filling；
The enzyme deactivation is the activity that mulberry juice destroys enzyme in mulberry 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 mulberry juice after the clarification
My god, filter out the skin slag；
The fragrance stabilization processing is to add in stabilizer in morat 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 mulberry 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 mulberry 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 mulberries 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
Stabilizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611158993.0A CN108220030A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of mulberries extra dry red wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611158993.0A CN108220030A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of mulberries extra dry red wine |
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| Publication Number | Publication Date |
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| CN108220030A true CN108220030A (en) | 2018-06-29 |
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| CN201611158993.0A Pending CN108220030A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of mulberries extra dry red wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109181983A (en) * | 2018-10-31 | 2019-01-11 | 广西颐生园生态农业有限公司 | A kind of ageing type mulberry wine and preparation method thereof |
-
2016
- 2016-12-14 CN CN201611158993.0A patent/CN108220030A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109181983A (en) * | 2018-10-31 | 2019-01-11 | 广西颐生园生态农业有限公司 | A kind of ageing type mulberry wine and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180629 |
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| WD01 | Invention patent application deemed withdrawn after publication |