CN108485858A - A kind of grape wine brewing method of addition oak chip - Google Patents
A kind of grape wine brewing method of addition oak chip Download PDFInfo
- Publication number
- CN108485858A CN108485858A CN201810464205.3A CN201810464205A CN108485858A CN 108485858 A CN108485858 A CN 108485858A CN 201810464205 A CN201810464205 A CN 201810464205A CN 108485858 A CN108485858 A CN 108485858A
- Authority
- CN
- China
- Prior art keywords
- oak
- wine
- chip
- oak chip
- barrel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of grape wine brewing methods of addition oak chip, including：Step 1: discarding oak barrel after drinking using storage prepares oak chip, Step 2: taking fresh organic vinifera, pulp is made, is pumped into ethanol fermentation tank, oak chip is added in the amount that 2.5g is corresponded to per kilogram pulp, is uniformly mixed with pulp after addition, temperature controlled fermentation.Fermentation is completed to stand 10 days, and oak chip is taken out in filtering.Step 3: taking the prepared new wine of Organic grape of fermentation, new purchase is set to clean in the oak barrel after sterilizing, separately take oak chip, after being impregnated 30 minutes with 75% alcohol, it drains, the oak chip for wearing string with filament is added after alcohol impregnates by per kilogram grape wine 3g amounts, hangs in bucket, oak barrel is sealed, oak barrel is stored 1.5 years or more under constant temperature, constant humidity, noiseless.It takes out, bottling.The use of oak chip of the present invention makes plateau organic wine wine and women-sensual pursuits stablize, improves the fragrance of wine, increase the structure sense of wine.
Description
Technical field
The present invention relates to a kind of brew method of grape wine, the grape wine brewing method of specifically a kind of addition oak chip,
Belong to wine production technical field.
Background technology
In the long history of grape wine, the effect of oak barrel is increasingly recognized and payes attention to.In history, oak barrel master
To be used for storing and transporting cargo, today, oak barrel almost all is used for ageing high-quality wine and brandy.It is optimal in the world
Matter grape wine is made using oak barrel, in brewing process, some chemistry can occur between grape wine and oak barrel and become
Change, keeps the flavor of grape wine more complicated, quality is better.
But just at present apparently, former oak barrel is only used for the method for storaging grape wine link, and there are some defects:It is storing
Grape wine link uses oak barrel, although tannin in oak barrel, resin and carbohydrate, three substance of lignin fragrance ingredient can be made molten
In grape wine, but three substances only in bucket internal layer 1-3mm timber layer are dissolved in grape wine, and are store oak barrel after drinking and given up
It abandons, causes largely to be not impregnated with oak waste, since oak barrel needs 80 years age of tree Oak Trees to make, destroy precious Oak Tree plant money
Source influences and destroys ecological environment.
It is how old at problem of people's attention to wooden barrel recycling, in the prior art, generally uses and scrape off in wooden barrel
The method on surface extends the usage time of wooden barrel, and method is to scrape off the pigment and the beds of precipitation of the attachment of wooden barrel inner surface, then weigh
New baking, and its baking level is determined according to service condition.Although this method to a certain extent can recycle oak barrel,
But there are still using it is insufficient, toast difficulty is big, the proportion of goods damageds are high defect again.
Invention content
The purpose of the present invention is to provide one kind discarding oak barrel recycling after drinking to storing, and is made using oak barrel is discarded
Oak chip carry out grape wine brew method.
The invention is realized in this way：
A kind of grape wine brewing method of addition oak chip, includes the following steps：
It is broken Step 1: storage to be discarded to oak barrel after drinking, oak floor, natural air drying is taken to shoot off grape wine dipping endosexine,
After being rinsed with clear water, 1h is impregnated with 75% ethyl alcohol of volume fraction, then be placed in 105 DEG C of baking ovens and toasted with clear water flushing, until rubber
Plank water content is less than 4%, and oak floor is dug to the thin slice of growth 3-8mm, width 1-2mm, thickness 0.5-1mm after taking-up, sets Double-layer Plastic
The fungi-proofing sealing of material bag is spare；
Step 2: the fresh organic vinifera for taking the same day to pick, goes decayed fruit, enzyme fruit, branches and leaves, carpopodium and carpopodium etc. miscellaneous
Matter sets and pulp is made in Special grinder for disintegrating, is pumped into ethanol fermentation tank, and oak is added in the amount that 2.5g is corresponded to per kilogram pulp
Piece is uniformly mixed after addition with pulp, and temperature controlled fermentation is carried out by technological requirement；Fermentation is completed to stand 10 days, and oak is taken out in filtering
Piece；
Step 3: taking the prepared new wine of Organic grape of fermentation, sets new purchase and clean in the oak barrel after sterilizing, separately take oak
Piece drains after being impregnated 30 minutes with 75% alcohol, and the ratio of drying oak chip prepared by 3g step 1 is added by per kilogram grape wine
The oak chip that string is worn with filament is added after alcohol impregnates in example, hangs in bucket, seals oak barrel, by storage wine and is packed into oak chip
Oak barrel is stored 1.5 years or more under constant temperature, constant humidity, noiseless.
Further scheme is：In step 1, oak floor water content is 2% after baking.
Further scheme is：In step 3, constant temperature is to keep 10-15 DEG C of environment temperature, constant humidity environmental wet in order to control
Degree 70%.
The present invention be different from it is former only with oak barrel come store the grape wine made increase wine flavor and mouthfeel it is normal
Rule method, advantage are that oak barrel is made fully to reuse, and oak is made using special process in the waste and old oak barrel of storage after drinking
Piece is used in brew and the storage whole process of grape wine.Its purpose makes plateau organic wine wine and women-sensual pursuits stablize, and improves the perfume (or spice) of wine
Gas increases the structure sense of wine.Only in the storage process of grape wine, grape wine is only infiltrated with oak barrel inner wall former oak barrel, stores wine
Oak barrel is scrapped after a certain period of time.Cause oak barrel waste serious, new method infiltrates waste and old oak barrel removal inner wall
Timber layer (in general only 1-3 millimeters thicks, and oak barrel bucket wall whole thickness has 10-15 millimeters), it is handled, is made using special process
At oak chip, it is used in brew and the storage whole process of grape wine, so that grape wine is contacted with oak chip and is sufficiently impregnated, make
Three substances are substantially soluble in grape wine in oak chip；First, tannins, the tannin of separate sources, structure is different, and effect is also different,
Tannin from oak can stablize the color of grape wine, increase the structure sense of grape wine, wine body is made to become more plentiful.Second is that oak
Resin and glucide, the mildness of wine and mellow sense can be increased.Third, the aromatic substance of oak, mainly lignin decompose
The aromatic alcohol and aromatic aldehyde generated afterwards can not only increase the special aroma in grape wine, and can promote original fruity in grape wine,
The cost of middle and high quality organic wine can also be substantially reduced.
Specific implementation mode
The present invention is further explained in the light of specific embodiments, but the present invention is not limited by following embodiments.
Had by taking Sichuan Province Tibetan Autonomous Prefecture of Garze Danba County wine brewing Organic grape brewing claret technique as an example
Body explanation.
Danba County is located at west Sichuan plateau, and grape growing region height above sea level is in 2000-3000m, and because of height above sea level, ultraviolet light is strong, daytime
The night temperature difference is big, and rainfall is few, and the reasons such as fruit development phase length, the vinifera soluble solid content which produces is high,
Sugar-acid ratio is suitable, and quality is superior, contains the important aldehydes matter such as abundant tannin, pigment and volatile flavor, this area
Claret brewing technological process be：Raw material selection → destemming is crushed → cold soaking stain → alcoholic fermentation → rear dipping → wine
Liquid separation → malo-lactic fermentation → storage ageing.
The raw material that the method for the present invention is taken is that wine brewing Organic grape raw-food material is produced and from French import in Sichuan Tibetan area
80 years age of trees oak barrel,
1) using storage after drinking oak barrel used in the processing country medium and high classes grape wine of oak barrel substantially from foreign countries into
Mouth (a small amount of domestic), is mainly derived from France and the U.S..Its oak barrel is derived from the Oak Tree of 80 years or more the age of trees, needs new wood, takes it
Heartwood is processed into plate, is toasted after natural air drying through 36 months or more, and round wooden barrel is made.This method is to take storage wooden after drinking
Bucket takes oak floor, natural air drying to shoot off grape wine dipping endosexine after breaking, after being rinsed with clear water, it is small to impregnate 1 with 75% ethyl alcohol
When, then rushed in 105 DEG C of baking ovens of Xian's postposition and toasted 2.5 hours or so with clear water, until water content is less than 4% (average 2%), after taking-up
The thin slice of plane growth 3-8mm, width 1-2mm, thickness 0.5-1mm, it is fungi-proofing spare to set double-layer plastic bag.
2) oak chip country medium and high classes grape wine is added in the fermentation of vinifera sugar and makes generally in grape wine brew by
After good, oak chip is added in storage stage, and this method is to start just to be added in the fermentation of vinifera sugar, concrete operations are:It takes
Fresh organic vinifera of same day picking, removes the impurity such as decayed fruit, enzyme fruit, branches and leaves, carpopodium and carpopodium, sets in Special grinder for disintegrating and make
It at pulp, being pumped into ethanol fermentation tank, oak chip is added with per kilogram pulp 2.5g amounts, when addition, need to be uniformly mixed with pulp,
Temperature controlled fermentation is carried out by technological requirement.Fermentation is completed to stand 10 days, and oak chip is taken out in filtering.
3) is added oak chip during storage wine hole is hidden and takes the prepared new wine of Organic grape of fermentation, sets new purchase and cleans and goes out
In oak barrel after bacterium, oak chip is separately taken, after being impregnated 30 minutes with 75% alcohol, is drained, by per kilogram grape wine 3g amount (dry products
Meter) it is added after alcohol impregnates and wears the oak chip of string with filament, it hangs in bucket, seals oak barrel, by storage wine and be packed into oak
The oak barrel of piece set 2050m above sea level plateau hole hide in (its plateau hole hide storage grape wine method applied for national inventing patent,
Accept), it is stored 1.5 years or more under constant temperature (10-15 DEG C), constant humidity (70%), noiseless.It takes out, bottling.
Product testing results contrast:
(1) the plateau organic wine that the technique productions go out is used to see compared with the grape wine main component of former technique productions
Following table:
As can be seen from the table, main ingredient content in the same amount finished product of two methods, 6 kinds of composition new process are compared
Former process is higher by 40%.PPH removes power and copper ion reducing power to indicate the antioxidant activity of grape wine.
(2) as follows using remaining main component variation comparison in new, old technique oak chip and oak floor：
Upper table illustrates the surface that oak chip or bucket are contacted with grape wine, has solable matter to be leached out, and tannin is carried
The quantity gone out is most, and the oak chip of new method obviously is leached out more than old oak barrel inner surface solable matter.It is single
It can rather make grape wine become plentiful, living dial, have skeleton, lignin, which decomposes, generates the substances such as aromatic aldehyde, aromatic alcohol, and grape wine is made to become
Graceful fragrance is obtained, and can be stronger by the fruity of grape wine.
By the analysis of experimental data of science, oak chip is made for plateau Organic grape using by the oak barrel after use
The method that fermented glutinous rice system and hole are hidden, it is proposed that be higher by 40% oak beneficiating ingredient, it is with rich flavor to brew fragrance, has compared with good opinion
The middle and high end claret of official's mass.
Claims (3)
1. a kind of grape wine brewing method of addition oak chip, it is characterised in that include the following steps：
It is broken Step 1: oak barrel is discarded in storage after drinking, takes oak floor, natural air drying shoots off grape wine dipping endosexine, with clear
After water rinses, 1h is impregnated with 75% ethyl alcohol of volume fraction, then be placed in 105 DEG C of baking ovens and toasted with clear water flushing, until oak floor
Water content is less than 4%, and oak floor is dug to the thin slice of growth 3-8mm, width 1-2mm, thickness 0.5-1mm after taking-up, sets double-layer plastic bag
Fungi-proofing sealing is spare；
Step 2: the fresh organic vinifera for taking the same day to pick, removes the impurity such as decayed fruit, enzyme fruit, branches and leaves, carpopodium and carpopodium, sets
Pulp is made in Special grinder for disintegrating, is pumped into ethanol fermentation tank, oak chip is added in the amount that 2.5g is corresponded to per kilogram pulp, is added
It is uniformly mixed afterwards with pulp, temperature controlled fermentation is carried out by technological requirement；Fermentation is completed to stand 10 days, and oak chip is taken out in filtering；
Step 3: taking the prepared new wine of Organic grape of fermentation, sets new purchase and cleans in the oak barrel after sterilizing, separately take oak chip,
It after being impregnated 30 minutes with 75% alcohol, drains, the ratio of drying oak chip prepared by 3g step 1 is added in per kilogram grape wine
It is added after alcohol impregnates and wears the oak chip of string with filament, hang in bucket, seal oak barrel, wine will be store and be packed into the rubber of oak chip
Wooden barrel is stored 1.5 years or more under constant temperature, constant humidity, noiseless.
2. adding the grape wine brewing method of oak chip according to claim 1, it is characterised in that：In step 1, after baking
Oak floor water content is 2%.
3. adding the grape wine brewing method of oak chip according to claim 1, it is characterised in that：In step 3, constant temperature is
Keep 10-15 DEG C of environment temperature, constant humidity ambient humidity 70% in order to control.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810464205.3A CN108485858A (en) | 2018-05-15 | 2018-05-15 | A kind of grape wine brewing method of addition oak chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810464205.3A CN108485858A (en) | 2018-05-15 | 2018-05-15 | A kind of grape wine brewing method of addition oak chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108485858A true CN108485858A (en) | 2018-09-04 |
Family
ID=63352895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810464205.3A Pending CN108485858A (en) | 2018-05-15 | 2018-05-15 | A kind of grape wine brewing method of addition oak chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108485858A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591871A (en) * | 2019-09-24 | 2019-12-20 | 中诊医疗科技有限公司 | A Chinese liquor base containing oak components and its preparation method |
| CN111635838A (en) * | 2020-07-08 | 2020-09-08 | 新疆裕源酒业有限公司 | Fruity grape white spirit and brewing process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099204A (en) * | 2014-06-28 | 2014-10-15 | 雷宗达 | Brewing method of resveratrol wild grape wine |
| CN105567486A (en) * | 2014-10-17 | 2016-05-11 | 罗福仲 | Wine with single grapes and double grapes individually brewed and packaged and brewing and packaging method thereof |
| CN105623940A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Wine processing technology |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN107904060A (en) * | 2017-10-31 | 2018-04-13 | 西北农林科技大学 | A kind of production method of rose scent wine spirit |
-
2018
- 2018-05-15 CN CN201810464205.3A patent/CN108485858A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099204A (en) * | 2014-06-28 | 2014-10-15 | 雷宗达 | Brewing method of resveratrol wild grape wine |
| CN105567486A (en) * | 2014-10-17 | 2016-05-11 | 罗福仲 | Wine with single grapes and double grapes individually brewed and packaged and brewing and packaging method thereof |
| CN105623940A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Wine processing technology |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN107904060A (en) * | 2017-10-31 | 2018-04-13 | 西北农林科技大学 | A kind of production method of rose scent wine spirit |
Non-Patent Citations (3)
| Title |
|---|
| 成晓玲等: "橡木片对霞多丽葡萄酒发酵的影响", 《中国酿造》 * |
| 杨淳清: "浅谈橡木桶陈酿技术应用", 《酿酒》 * |
| 王霞等: "橡木桶与橡木片 ", 《中外葡萄与葡萄酒》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591871A (en) * | 2019-09-24 | 2019-12-20 | 中诊医疗科技有限公司 | A Chinese liquor base containing oak components and its preparation method |
| CN111635838A (en) * | 2020-07-08 | 2020-09-08 | 新疆裕源酒业有限公司 | Fruity grape white spirit and brewing process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103315324B (en) | Chinese Euroleon preserving method | |
| CN106987490B (en) | Brewing method and application of fresh rose pink wine | |
| CN108485858A (en) | A kind of grape wine brewing method of addition oak chip | |
| CN107365651A (en) | A kind of thick and heavy type claret of chateau pattern and preparation method thereof | |
| CN113214935A (en) | Method for brewing cooked grain of pure grain white spirit without bran shells | |
| KR20120094189A (en) | Method for preparing distilled soju from potato, method for preparing fruit liquor using the same and fruit liquor prepared by the same | |
| Accordini | Amarone | |
| CN113771161B (en) | Preparation method and application process of eucommia ulmoides barrel for wine making | |
| KR102053121B1 (en) | The method for manufacturing ginseng wine with greatly enhanced extraction of native ingredients of fresh ginseng through pretreatment of low temperature vacuum drying method | |
| CN101463309B (en) | Longan aquavit | |
| CN1237164C (en) | Process for making spirit from gold pomelo | |
| CN100518534C (en) | Production process of green plum with wine core | |
| JPS6012966A (en) | Honey grape wine | |
| KR100988426B1 (en) | Manufacturing method of mixed alcohol using a wild pear | |
| CN112111352B (en) | Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine | |
| AU2018101649A4 (en) | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. | |
| CN106893661A (en) | A kind of production method of solid-state Chinese style whiskey | |
| CN106554900A (en) | Rustless steel Quercus acutissima Carr. stores up fat | |
| Hogg | Port | |
| Egaña-Juricic et al. | Making wine in Pañul’s craft pottery vessels: A first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition | |
| Logan | Sniffing out the case for flash détente | |
| Boulton et al. | Preparation of musts and juice | |
| JPH11196850A (en) | Wine and its production | |
| Letaief | Wine making process | |
| KR100682825B1 (en) | Liquor including lotus and method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180904 |
|
| RJ01 | Rejection of invention patent application after publication |