CN108929822A - A kind of production method of claret - Google Patents
A kind of production method of claret Download PDFInfo
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- CN108929822A CN108929822A CN201810806430.0A CN201810806430A CN108929822A CN 108929822 A CN108929822 A CN 108929822A CN 201810806430 A CN201810806430 A CN 201810806430A CN 108929822 A CN108929822 A CN 108929822A
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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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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention discloses a kind of production methods of claret, have the following steps: (1) picking cabernet sauvignon grape, choose cabernet sauvignon grape；(2) progress destemming is broken after being sorted the cabernet sauvignon grape of picking, in feeding destemming crusher obtains pulp, and the sulfur dioxide of 45ppm is added when being crushed；(3) to yeast and wild sorb is added in jam, yeast is added in pulp, is stirred evenly；(4) alcoholic fermentation: carrying out circulation stirring daily, separate again after fermentation, while sulfur dioxide, which is added, makes total sulfur reach 60-70 mg/litre, isolation air storage；(5) filling: after isolation air storage falls a wine to 12 the end of month of year in 3 months, canned can to dispatch from the factory.The present invention effectively improves the mouthfeel of brewing extra dry red wine grape, color, fragrance, not only significantly improves the quality of grape wine, have additional nutrients ingredient, improves the stability of wine, can reduce the addition of other auxiliary materials, and can be shortened the Production of Wine period.
Description
Technical field
The present invention relates to drink food technical field, belong to a kind of grape wine and its technology, it is especially a kind of
The production method of claret.
Background technique
Grape wine is the product of spontaneous fermentation, is the crystallization of the Nature.Mature grape fruit falls to the ground pericarp and collapses
When splitting, the fruit juice of exudation in air or epidermis attachment yeast contact, just start starting fermentation, so in general sense
Grape wine just produce.This is to generate earliest and most original, the least grape wine craft of manual intervention.With human society
The progress of science and technology, the methods of wine brewing also emerge one after another, and the kind of grape wine also becomes increasingly abundant.According to most original from
Although main brewing method ecosystem, all there is serious and apparent defect in mouthfeel, color, fragrance etc. in its product.For
It covers or weakens these defects, some auxiliary materials of the addition of artificial active seem especially necessary.
Summary of the invention
The purpose of the present invention is to provide a kind of production method of claret, it is dry that the present invention can effectively improve brewing
The mouthfeel of red grape, color, fragrance can not only significantly improve the quality of grape wine, and have additional nutrients ingredient, improve the stabilization of wine
Property, can also ferment current year second year sale, not need to filter the processes such as lower glue clarification, can reduce the addition of other auxiliary materials, be
It is made using natural power method, and can be shortened the Production of Wine period.
The object of the present invention is achieved like this: a kind of production method of claret has the following steps:
(1) cabernet sauvignon grape is picked, cabernet sauvignon grape, pol 205-215g/l, tartaric acid meter total acid 6-7%, PH:3.4- are chosen
It is picked when 3.8；
(2) progress destemming is broken after being sorted the cabernet sauvignon grape of picking, in feeding destemming crusher obtains pulp, is crushed
When be added 45ppm sulfur dioxide；
(3) in jam plus yeast and wild sorb, in pulp plus yeast, 200 g tons of yeast additional amount, under the conditions of 40 °C,
Yeast is dissolved in the water of 10 times of self weights, and grape pulp is added and constitutes mixed liquor, and wherein Saccharomyces mycetolysis liquid accounts for 2/3, grape pulp
1/3 (volume ratio) is accounted for, stands 15 minutes, is mixed, broken wild sorb is added in grape mash, additional amount is 0.5%-15% (weight
Measure percentage), it stirs evenly；
(4) alcoholic fermentation: 26 °C -30 °C of temperature, progress circulation stirring is uniform daily, arrives 10-15 days, is initially separated squeezing, this
When the wine body colour degree brewed in bright-coloured ruby red, purple light wave 420=3.86, red light wave 520=3.74, orange light wave 620=
0.16, fruity is strong, and tannin structure belongs to moderate tannin, and turbidity NTU=0.61 carries out malic acid-lactic acid hair from flowing into after tank
Ferment, this is separated again after fermentation, while sulfur dioxide, which is added, makes total sulfur reach 60-70 mg/litre, isolation air storage；
(5) filling: after isolation air storage falls a wine to 12 the end of month of year in 3 months, canned can to dispatch from the factory.
The yeast being added in pulp is laffort oeno zimaflort F10 yeast.
The present invention can be made simultaneously with various fruits, finally have selected the same grape of wild sorb by selecting and testing repeatedly
It ferments together, this method can not only significantly improve the quality of grape wine, and have additional nutrients ingredient, improve the stability of wine, can be with
Current year fermentation second year sale does not need to filter the processes such as lower glue clarification, can reduce the addition of other auxiliary materials, is using naturally dynamic
Force method brewing.By repeatedly practicing, wild sorb, which has, promotes yeast-leavened effect.Same raw material adds and is not added wild sorb to have
There is apparent difference.Wild sorb has been added to carry out fermenting what its mouthfeel, clarity did not add better than.And it is raw to can be shortened grape wine
Produce the period.If same vinous fermentation is difficult, when appearance will stop, wild sorb, which is added, to promote yeast after supervention
Ferment.
The present invention effectively increases the mouthfeel of brewing extra dry red wine grape, color, fragrance, not only significantly improves the product of grape wine
Matter, have additional nutrients ingredient, improves the stability of wine, and can also ferment current year second year sale, does not need to filter lower glue clarification etc.
Process can reduce the addition of other auxiliary materials, be to be made using natural power method, and can be shortened the Production of Wine period.
Specific embodiment
Embodiment 1
A kind of production method of claret, the specific steps are as follows:
Cabernet sauvignon grape is picked, 205~215g/l of Cabernet Sauvignon pol, tartaric acid meter total acid 6~7%, when PH:3.4~3.8 are chosen
Picking；
The Cabernet Sauvignon of picking back is sorted, the Cabernet Sauvignon sorted out is sent into progress destemming in destemming crusher and is crushed
Pulp is obtained, the sulfur dioxide of 45ppm is added when being crushed；
To yeast and wild sorb is added in pulp, gives and add yeast laffort oeno zimaflort F10 yeast dosage in pulp
200 g tons, yeast usage: the mixing that the water (accounting for 2/3) and grape (accounting for 1/3) of 10 times of self weights are dissolved under the conditions of 40 DEG C is molten
In liquid, and 15 minutes are stood, then shake up, be added when beating sealing and circulating, while broken wild sorb is added in grape mash, is added
Amount is 0.5%~15%, is stirred evenly；
Alcoholic fermentation, 26 DEG C~30 DEG C of temperature, being stirred circulation daily stirs evenly skin slag and wild sorb sufficiently, to sample wine daily
Carry out monitor fermentation situation, the immersion later period judges that coloration, the harmony of tannin are initially separated pressure in about 10~15 days by tasting
It squeezes, the wine body colour degree brewed at this time is in bright-coloured ruby red, purple light wave 420=3.86, red light wave 520=3.74, orange-colored light
Wave 620=0.16, fruity is strong, there is the red fruits smells such as mature currant, blackberry, blueberry cherry, tannin structure is obvious, belongs to
Spend tannin, turbidity NTU=0.61.Free juice carries out malic acid-lactic fermentation after entering tank, this is separated again after fermentation, together
When sulfur dioxide is added total sulfur is made to reach 60-70 mg/litre, isolation air storage；
Canned, falling to 12 the end of month can be filling after a wine, product balance in sweet flavor, and delicate mouthfeel relaxes suitable, and wine body is plentiful
Completely, unique style, typicalness are clear.
Claims (2)
1. a kind of production method of claret, characterized in that have the following steps:
(1) cabernet sauvignon grape is picked, cabernet sauvignon grape, pol 205-215g/l, tartaric acid meter total acid 6-7%, PH:3.4- are chosen
It is picked when 3.8；
(2) progress destemming is broken after being sorted the cabernet sauvignon grape of picking, in feeding destemming crusher obtains pulp, is crushed
When be added 45ppm sulfur dioxide；
(3) in jam plus yeast and wild sorb, in pulp plus yeast, 200 g tons of yeast additional amount, under the conditions of 40 °C,
Yeast is dissolved in the water of 10 times of self weights, and grape pulp is added and constitutes mixed liquor, and wherein Saccharomyces mycetolysis liquid accounts for 2/3, grape pulp
1/3 (volume ratio) is accounted for, stands 15 minutes, is mixed, broken wild sorb is added in grape mash, additional amount is 0.5%-15% (weight
Measure percentage), it stirs evenly；
(4) alcoholic fermentation: 26 °C -30 °C of temperature, progress circulation stirring is uniform daily, arrives 10-15 days, is initially separated squeezing, this
When the wine body colour degree brewed in bright-coloured ruby red, purple light wave 420=3.86, red light wave 520=3.74, orange light wave 620=
0.16, fruity is strong, and tannin structure belongs to moderate tannin, and turbidity NTU=0.61 carries out malic acid-lactic acid hair from flowing into after tank
Ferment, this is separated again after fermentation, while sulfur dioxide, which is added, makes total sulfur reach 60-70 mg/litre, isolation air storage；
(5) filling: after isolation air storage falls a wine to 12 the end of month of year in 3 months, canned can to dispatch from the factory.
2. the production method of a kind of claret according to claim 1, it is characterized in that: the yeast being added in pulp
For laffort oeno zimaflort F10 yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810806430.0A CN108929822A (en) | 2018-07-20 | 2018-07-20 | A kind of production method of claret |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810806430.0A CN108929822A (en) | 2018-07-20 | 2018-07-20 | A kind of production method of claret |
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| Publication Number | Publication Date |
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| CN108929822A true CN108929822A (en) | 2018-12-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810806430.0A Pending CN108929822A (en) | 2018-07-20 | 2018-07-20 | A kind of production method of claret |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110846166A (en) * | 2019-12-09 | 2020-02-28 | 宁夏贺兰山东麓庄园酒业有限公司 | Brewing method for improving color stability of wine |
| CN113831975A (en) * | 2021-09-23 | 2021-12-24 | 石河子大学 | Method for increasing acidity and improving aroma of wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104277948A (en) * | 2014-09-15 | 2015-01-14 | 朱翠帮 | Mixed type health fruit wine and brewing method thereof |
| CN104371870A (en) * | 2014-01-16 | 2015-02-25 | 朱向秋 | Five fruit mixed brewed dry red wine and manufacturing method thereof |
| CN106675973A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Manufacturing method of whisky wine containing wild mountain pears |
| CN107446752A (en) * | 2017-09-25 | 2017-12-08 | 郑州兰茜生物工程有限公司 | A kind of quickly brewing method of pure natural fruit wine |
-
2018
- 2018-07-20 CN CN201810806430.0A patent/CN108929822A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371870A (en) * | 2014-01-16 | 2015-02-25 | 朱向秋 | Five fruit mixed brewed dry red wine and manufacturing method thereof |
| CN104277948A (en) * | 2014-09-15 | 2015-01-14 | 朱翠帮 | Mixed type health fruit wine and brewing method thereof |
| CN106675973A (en) * | 2015-11-10 | 2017-05-17 | 伊春市晨松山特产品有限公司 | Manufacturing method of whisky wine containing wild mountain pears |
| CN107446752A (en) * | 2017-09-25 | 2017-12-08 | 郑州兰茜生物工程有限公司 | A kind of quickly brewing method of pure natural fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 贾士儒: "《生物工程专业实验》", 30 September 2010, 中国轻工业出版社 * |
| 陈光等: "赤霞珠干红葡萄酒发酵工艺 ", 《新疆农业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110846166A (en) * | 2019-12-09 | 2020-02-28 | 宁夏贺兰山东麓庄园酒业有限公司 | Brewing method for improving color stability of wine |
| CN113831975A (en) * | 2021-09-23 | 2021-12-24 | 石河子大学 | Method for increasing acidity and improving aroma of wine |
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Application publication date: 20181204 |