CN108949402A - A kind of wine-making technology based on amur grape - Google Patents
A kind of wine-making technology based on amur grape Download PDFInfo
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- 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
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- 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 announces a kind of wine-making technology based on amur grape, using steps of processing: picking the grape material of fresh mature first, go stalk broken, then it is inoculated with S. cervisiae 100-200mg/L, it ferments 8-15 days at a temperature of 16-25 DEG C, 1-10 DEG C of cold sterilization is used after schlempe separation, clarifying treatment, cold sterilizing time be 5-9 days, then through filtering, it is filling after carry out ageing.The present invention is using cold fermentation, filter at low temperature, cold sterilization, cold-aseptic filling etc., and the Testing index for the grape wine produced is qualified, and nutritive value is high, and flavor taste is preferable, and the quality of product is higher.
Description
Technical field
The present invention relates to grape wine processing technique field, specially a kind of wine-making technology based on amur grape.
Background technique
Grape wine because be rich in multiple nutritional components, to adjust human body physiological function have good booster action and by
The production of the welcome of more and more people, grape wine is carried out by fermentation, since grape acid content is high, sugar content is low, tannin content
Height makes the fermentation of grape relatively difficult, and distillation yield is low, especially production claret be more difficult, and ferment cost compared with
It is high.During prior art preparation grape wine, the processes such as fermentation, sterilization, filtering can all make the nutrition in grape occur
Certain loss causes the nutritive value of the grape wine of preparation lower.
Summary of the invention
The purpose of the present invention is to provide a kind of wine-making technologies based on amur grape, solve existing grape wine production work
The lower problem of the nutritive value of the grape wine of skill preparation.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and rejects rotten, lesion grape therein, with fresh, nothing
Rotten grape is qualification, and grape is gone to obstruct, and with broken crusher machine, obtains grape material, for use；
(2) it ferments: the grape material that step (1) obtains being put into fermentor, and S. cervisiae 100-200mg/L is added,
It ferments 8-15 days at a temperature of 16-25 DEG C, it is primary every 10-30h stirring in fermentation process, until fermentation is completed, must ferment
Object；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained is placed in holding vessel, is clarified 1-3 months naturally, is obtained No.1 fermentation
Liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold kill in subzero 1-10 DEG C
Bacterium, sterilizing time are 5-9 days, obtain No. two fermentation liquids；
(6) filtering, filling: after No. two filtering fermentation liquors that step (5) is obtained, be filled to after filling tank product carry out it is old
It makes.
Preferably, in the step (1), grape is amur grape of the picking from Funiu Shan Mountain, in the base of grape normal mature
It postpones 15-25 days on plinth and being picked again.
Preferably, the one or two of gelatin, pectin are added in the step (4), in the fermentation liquid in holding vessel
Mixture, additive amount 0.1-0.3g/L.
Preferably, the step (2), in step (6), fermentor, filling tank are all made of oak barrel.
Preferably, it in the step (6), when filtering, uses mesh number for the strainer filtering of 250-350 mesh first, then will
Filtrate is filtered in microfiltration membranes, and filtration temperature is 0-10 DEG C.
Preferably, filling to use cold-aseptic filling technology in the step (6).
Compared with prior art, beneficial effects of the present invention are as follows:
The present invention is complete in Fermentation of Grape Wine using cold fermentation, filter at low temperature, cold sterilization, cold-aseptic filling technology etc.
The control of Cheng Caiyong low temperature, not only the loss of the nutriment in grape is smaller, but also distillation yield is higher, the grape wine produced
Testing index is qualified, and nutritive value is high, and flavor taste is preferable, and the quality of product is higher.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and grape is amur grape of the picking from Funiu Shan Mountain, grape just
It is picked again after being postponed 20 days on the basis of often mature, the pol content of grape is 300g/L or more when harvesting, and will be picked
Grape reject it is therein rot, the grape of lesion, with it is fresh, without rotten grape be qualified grape, and grape is gone to obstruct,
With broken crusher machine, grape material is obtained, for use, the influence of the rotten flavor to grape wine of damaged grape can be prevented；And grape
Fruit is broken to release fruit juice, contacts grape juice and Grape Skin adequately, makes to release more haematochrome, list in Grape Skin
The substance of peaceful and a variety of Polyphenols, enhances the quality of the grape wine of brew；
(2) it ferments: the grape material that step (1) obtains being put into oak barrel fermentor, and S. cervisiae 150mg/ is added
L ferments 12 days at a temperature of 22 DEG C, primary every stirring for 24 hours in fermentation process, until fermentation is completed, obtains fermentation material；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained is placed in holding vessel, and gelatin, pectin two are added into fermentation liquid
The mixture of person, additive amount 0.22g/L, and the mass ratio of gelatin, pectin are 2:1, are clarified naturally 2 months in holding vessel,
Obtain No.1 fermentation liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold sterilization in subzero 5 DEG C,
Sterilizing time is 7 days, obtains No. two fermentation liquids；
(6) filter, is filling: No. two fermentation liquids that step (5) is obtained are filtered, and use mesh number for the strainer of 300 mesh first
Filtering, then filters filtrate in microfiltration membranes, and filtration temperature is 5 DEG C, is filled to oak barrel using cold-aseptic filling technology afterwards
Product is obtained after filling tank and carries out ageing, and at the end of vinous fermentation is rigid, taste is more sour and astringent and stiff, will be injected into filling tank
It is cultivated, is graduallyd mature by storing ageing, taste becomes soft consonance and relaxes suitable, can reach optimal drinking quality.
A kind of wine-making technology based on amur grape of the invention, uses the amur grape of fresh mature for raw material, through broken
Processing is so that grape releases the substance of more haematochrome and a variety of Polyphenols, and the grape wine taste after cold fermentation is all
It is more sour and astringent, it is separated by schlempe and separates grape wine with slag, by clarifying treatment by the impurity flocculation sedimentation in grape wine, mentioned
The clarity of high grape wine, and sterilized through cryogenic freezing, sterilizing can not only be carried out to grape wine, and to grape wine
The destruction of flavor and nutriment is smaller, guarantees the quality of grape wine, after carrying out further filter at low temperature, using sterile cold-penetration
Wine filing to ageing is carried out in oak barrel, graduallys mature grape wine, taste becomes soft association, Shu Shun, reaches by dress technology
To optimal drinking quality.
The grape wine that the present invention makes, through detecting, total reducing sugar (with glucose meter) 2.8g/L, 24.3 g/L of sugar-free extract are waved
Turn sour 0.25 g/L (with Acetometer), 1.32 mg/L of iron, 0.09 mg/L of copper, 319 mg/L of methanol, 32 mg/L of benzoic acid, mountain
Pears acid is not detected, and Shigella is not detected, and golden yellow grape wine bacterium is not detected, and the nutritional quality of product is higher, better flavor, produces
Quality meets national standard.
Embodiment 2
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and grape is amur grape of the picking from Funiu Shan Mountain, grape just
It is picked again after being postponed 15 days on the basis of often mature, and the grape of picking is rejected into rotten, lesion grape therein, with
The grape fresh, nothing is rotten is qualified grape, and grape is gone to obstruct, and with broken crusher machine, obtains grape material, for use；
(2) it ferments: the grape material that step (1) obtains being put into oak barrel fermentor, and S. cervisiae 100mg/ is added
L ferments 8 days at a temperature of 15 DEG C, primary every 10h stirring in fermentation process, until fermentation is completed, obtains fermentation material；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained is placed in holding vessel, and gelatin, pectin are added into fermentation liquid
Mixture, additive amount 0.1g/L, and the mass ratio of gelatin, pectin are 2:1, clarify 1 month naturally in holding vessel, obtain No.1
Fermentation liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold sterilization in subzero 1 DEG C,
Cold sterilizing time is 5 days, obtains No. two fermentation liquids；
(6) filter, is filling: No. two fermentation liquids that step (5) is obtained are filtered, and use mesh number for the strainer of 250 mesh first
Filtering, then filters filtrate in microfiltration membranes, and filtration temperature is 0 DEG C, is filled to oak barrel using cold-aseptic filling technology afterwards
Product is obtained after filling tank carries out ageing.
Embodiment 3
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and grape is amur grape of the picking from Funiu Shan Mountain, grape just
It is picked again after being postponed 25 days on the basis of often mature, and the grape of picking is rejected into rotten, lesion grape therein, with
The grape fresh, nothing is rotten is qualified grape, and grape is gone to obstruct, and with broken crusher machine, obtains grape material, for use；
(2) it ferments: the grape material that step (1) obtains being put into oak barrel fermentor, and S. cervisiae 200mg/ is added
L ferments 15 days at a temperature of 25 DEG C, primary every 30h stirring in fermentation process, until fermentation is completed, obtains fermentation material；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained is placed in holding vessel, and gelatin, pectin are added into fermentation liquid
Mixture, additive amount 0.3g/L, and the mass ratio of gelatin, pectin are 2:1, clarify 3 months naturally in holding vessel, obtain No.1
Fermentation liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold sterilization in subzero 10 DEG C,
Cold sterilizing time is 9 days, obtains No. two fermentation liquids；
(6) filter, is filling: No. two fermentation liquids that step (5) is obtained are filtered, and use mesh number for the strainer of 350 mesh first
Filtering, then filters filtrate in microfiltration membranes, and filtration temperature is 10 DEG C, is filled to oak barrel using cold-aseptic filling technology afterwards
Product is obtained after filling tank carries out ageing.
Embodiment 4
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and grape is amur grape of the picking from Funiu Shan Mountain, grape just
It is picked again after being postponed 20 days on the basis of often mature, the pol content of grape is 300g/L or more when harvesting, and will be picked
Grape reject it is therein rot, the grape of lesion, with it is fresh, without rotten grape be qualified grape, and grape is gone to obstruct,
With broken crusher machine, grape material is obtained, for use；
(2) it ferments: the grape material that step (1) obtains being put into oak barrel fermentor, and S. cervisiae 150mg/ is added
L ferments 12 days at a temperature of 22 DEG C, primary every stirring for 24 hours in fermentation process, until fermentation is completed, obtains fermentation material；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained being placed in holding vessel, and gelatin is added into fermentation liquid, additive amount
It for 0.1g/L, is clarified naturally 2 months in holding vessel, obtains No.1 fermentation liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold sterilization in subzero 5 DEG C,
Cold sterilizing time is 7 days, obtains No. two fermentation liquids；
(6) filter, is filling: No. two fermentation liquids that step (5) is obtained are filtered, and use mesh number for the strainer of 300 mesh first
Filtering, then filters filtrate in microfiltration membranes, and filtration temperature is 5 DEG C, is filled to oak barrel using cold-aseptic filling technology afterwards
Product is obtained after filling tank carries out ageing.
Embodiment 5
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and grape is amur grape of the picking from Funiu Shan Mountain, grape just
It is picked again after being postponed 15 days on the basis of often mature, and the grape of picking is rejected into rotten, lesion grape therein, with
The grape fresh, nothing is rotten is qualified grape, and grape is gone to obstruct, and with broken crusher machine, obtains grape material, for use；
(2) it ferments: the grape material that step (1) obtains being put into oak barrel fermentor, and S. cervisiae 100mg/ is added
L ferments 8 days at a temperature of 15 DEG C, primary every 10h stirring in fermentation process, until fermentation is completed, obtains fermentation material；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained being placed in holding vessel, and gelatin is added into fermentation liquid, additive amount
It for 0.2g/L, is clarified naturally 1 month in holding vessel, obtains No.1 fermentation liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold sterilization in subzero 1 DEG C,
Cold sterilizing time is 5 days, obtains No. two fermentation liquids；
(6) filter, is filling: No. two fermentation liquids that step (5) is obtained are filtered, and use mesh number for the strainer of 280 mesh first
Filtering, then filters filtrate in microfiltration membranes, and filtration temperature is 2 DEG C, is filled to oak barrel using cold-aseptic filling technology afterwards
Product is obtained after filling tank carries out ageing.
Embodiment 6
A kind of wine-making technology based on amur grape, using steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and grape is amur grape of the picking from Funiu Shan Mountain, grape just
It is picked again after being postponed 20 days on the basis of often mature, and the grape of picking is rejected into rotten, lesion grape therein, with
The grape fresh, nothing is rotten is qualified grape, and grape is gone to obstruct, and with broken crusher machine, obtains grape material, for use；
(2) it ferments: the grape material that step (1) obtains being put into oak barrel fermentor, and S. cervisiae 180mg/ is added
L ferments 12 days at a temperature of 22 DEG C, primary every 30h stirring in fermentation process, until fermentation is completed, obtains fermentation material；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained being placed in holding vessel, and gelatin is added into fermentation liquid, additive amount
It for 0.3g/L, is clarified naturally 2.5 months in holding vessel, obtains No.1 fermentation liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold sterilization in subzero 8 DEG C,
Cold sterilizing time is 8 days, obtains No. two fermentation liquids；
(6) filter, is filling: No. two fermentation liquids that step (5) is obtained are filtered, and use mesh number for the strainer of 350 mesh first
Filtering, then filters filtrate in microfiltration membranes, and filtration temperature is 8 DEG C, is filled to oak barrel using cold-aseptic filling technology afterwards
Product is obtained after filling tank carries out ageing.
The present invention is using cold fermentation, filter at low temperature, cold sterilization, cold-aseptic filling technology etc., Fermentation of Grape Wine
Middle whole using low temperature control, not only the loss of the nutriment in grape is smaller, but also distillation yield is higher, the grape produced
The Testing index of wine is qualified, and nutritive value is high, and flavor taste is preferable, and the quality of product is higher.
Although reference be made herein to invention has been described for the embodiment of the present invention, however, it is to be understood that art technology
Personnel can be designed that a lot of other modification and implementations, these modifications and implementations will fall in original disclosed in the present application
Then within scope and spirit.It more specifically, can be to theme in the range of description and claims disclosed in the present application
The building block and/or layout of composite configuration carry out a variety of variations and modifications.In addition to the change carried out to building block and/or layout
Shape and improvement are outer, and to those skilled in the art, other purposes also will be apparent.
Claims (6)
1. a kind of wine-making technology based on amur grape, which is characterized in that use steps of processing:
(1) picking and pretreatment of raw material: picking new fresh grape, and rejects rotten, lesion grape therein, with fresh, nothing
Rotten grape is qualification, and grape is gone to obstruct, and with broken crusher machine, obtains grape material, for use；
(2) it ferments: the grape material that step (1) obtains being put into fermentor, and S. cervisiae 100-200mg/L is added,
It ferments 8-15 days at a temperature of 16-25 DEG C, it is primary every 10-30h stirring in fermentation process, until fermentation is completed, must ferment
Object；
(3) schlempe separates: the fermentation material that step (2) obtains being placed in filters pressing in filter press, obtains filtrate；
(4) clarifying treatment: the filtrate that step (3) are obtained is placed in holding vessel, is clarified 1-3 months naturally, is obtained No.1 fermentation
Liquid；
(5) cold sterilized: the No.1 fermentation liquid that step (4) obtains is placed in refrigerated cylinder, and carries out cold kill in subzero 1-10 DEG C
Bacterium, sterilizing time are 5-9 days, obtain No. two fermentation liquids；
(6) filtering, filling: after No. two filtering fermentation liquors that step (5) is obtained, be filled to after filling tank product carry out it is old
It makes.
2. the wine-making technology according to claim 1 based on amur grape, it is characterised in that: in the step (1), grape
To pick the amur grape from Funiu Shan Mountain, postpones 15-25 days on the basis of grape normal mature and being picked again.
3. the wine-making technology according to claim 1 based on amur grape, it is characterised in that: in the step (4), in storage
Deposit one or two kinds of mixtures that gelatin, pectin are added in the filtrate in tank, additive amount 0.1-0.3g/L.
4. the wine-making technology according to claim 1 based on amur grape, it is characterised in that: the step (2), step
(6) in, fermentor, filling tank are all made of oak barrel.
5. the wine-making technology according to claim 1 based on amur grape, it is characterised in that: in the step (6), filtering
When, it uses mesh number for the strainer filtering of 250-350 mesh first, then filters filtrate in microfiltration membranes, filtration temperature 0-10
℃。
6. the wine-making technology according to claim 1 based on amur grape, it is characterised in that: filling in the step (6)
Using cold-aseptic filling technology.
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| CN201811038061.1A CN108949402A (en) | 2018-09-06 | 2018-09-06 | A kind of wine-making technology based on amur grape |
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| CN110819488A (en) * | 2019-12-03 | 2020-02-21 | 湖北工业大学 | Brewing method of wild grape wine |
| CN116083189A (en) * | 2023-01-09 | 2023-05-09 | 宁夏尚然葡萄酒有限公司 | Additive-free enhanced wine brewing method |
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| CN110819488A (en) * | 2019-12-03 | 2020-02-21 | 湖北工业大学 | Brewing method of wild grape wine |
| CN116083189A (en) * | 2023-01-09 | 2023-05-09 | 宁夏尚然葡萄酒有限公司 | Additive-free enhanced wine brewing method |
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Application publication date: 20181207 |