CN109181927A - A kind of Wine-making technique without sulfur dioxide - Google Patents
A kind of Wine-making technique without sulfur dioxide Download PDFInfo
- Publication number
- CN109181927A CN109181927A CN201811190066.6A CN201811190066A CN109181927A CN 109181927 A CN109181927 A CN 109181927A CN 201811190066 A CN201811190066 A CN 201811190066A CN 109181927 A CN109181927 A CN 109181927A
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- CN
- China
- Prior art keywords
- wine
- grape
- sulfur dioxide
- making technique
- pulp
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- 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.)
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Classifications
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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
Abstract
The present invention discloses a kind of Wine-making technique without sulfur dioxide, belongs to wine production technical field.First by the fresh-keeping outbound of grape freeze concentration, natural thaw is carried out；Then it carries out destemming to the grape after defrosting to be crushed, process temperature is 5 ~ 7 DEG C, obtains concentration grape pulp；Then to grape pulp with 60 ~ 65 DEG C of sterilization processings are steam heated to, make the miscellaneous bacteria and oxidizing ferment loss of activity in pulp；Cooling pretreatment is carried out to grape pulp again, when being cooled to 27 DEG C to 30 DEG C and spending, active dry yeast is added to it and carries out ferment at constant temperature.Inoxidizability is realized it is not necessary that sulfur dioxide is added, and is avoided current greatly part compatriots and is drunk grape wine and is ignorant of sobering up, waits the bad habit for time of sobering up to cause chronic injury to human body without heart.
Description
Technical field
The present invention relates to wine production technical field, in particular to a kind of wine worker without sulfur dioxide
Skill.
Background technique
As the improvement of people's living standards, more and more people start to enjoy life.And grape wine is as a kind of alcohol
Low, appropriate drink, aroma dense pure drink beneficial to human health is spent, gradually by the favor of the majority of consumers.
Grape wine is that broken or unbroken grape fruit or grape juice obtain wine after completely or partially alcoholic fermentation
Precision number is not less than the drink of 8.5%vol.Grape wine contains multivitamin, several mineral materials, various amino acid, phenolic substances
Deng, nutritive value is very high, have reduce vascular wall permeability prevent artery sclerosis, inhibit platelet aggregation effect prevent and treat thrombus,
The effect of anticancer, beautifying and anti-aging, aid digestion and weight-reducing.
Sulfur dioxide is a kind of antioxidant critically important in wine making process, universal quilt during current wine brewing
It uses.But sulfur dioxide is a kind of chemicals, there is certain injury to human health, grape wine in the world is mostly at present
Use sulfur dioxide.Therefore a kind of new brewing method is now needed to avoid harm to the human body without adding sulfur dioxide.
Summary of the invention
The purpose of the present invention is to provide a kind of Wine-making techniques without sulfur dioxide, to solve existing brewing
The sulfur dioxide added during grape wine is easy the problem of causing harm to the human body.
In order to solve the above technical problems, the present invention provides a kind of Wine-making technique without sulfur dioxide, including such as
Lower step:
By the fresh-keeping outbound of grape freeze concentration, natural thaw is carried out；
It carries out destemming to the grape after defrosting to be crushed, process temperature is 5 ~ 7 DEG C, obtains grape pulp；
60 ~ 65 DEG C are heated to grape pulp, makes miscellaneous bacteria and oxidizing ferment loss of activity in pulp；
Cooling pretreatment is carried out to grape pulp, active dry yeast ferment at constant temperature is added to it.
Optionally, after active dry yeast being added, the Wine-making technique without sulfur dioxide further include:
Make grape pulp that constant temperature be kept to ferment, leaks method skin slag after fermentation and isolate wine liquid；
Pectase or enzyme preparation are added into wine liquid according to 25 g tons of ratios and carry out secondary fermentation and clarification, after carry out two
Secondary maturation area.
Optionally, after secondary ripening, cooling treatment is carried out to wine liquid and refrigeration deacidifies；
Then aseptic filtration is carried out by filter；
Wine liquid after aseptic filtration is heated, last sterile filling.
Optionally, described is 27 ~ 30 DEG C to the grape pulp pretreated temperature that cool down.
Optionally, gas collection is carried out to the carbon dioxide generated during the ferment at constant temperature, and passes through intercommunication food
Grade stainless steel pipe network, for protecting wine oxidation in secondary maturation area holding vessel.
Optionally, the temperature for precooling processing is -5 DEG C.
Optionally, the temperature of the freezing deacidification is -6 DEG C.
Optionally, the precision of filtration core is 0.1 ~ 0.45 μm in the filter.
A kind of Wine-making technique without sulfur dioxide is provided in the present invention, grape freeze concentration is fresh-keeping out
Library carries out natural thaw；Then it carries out destemming to the grape after defrosting to be crushed, process temperature is 5 ~ 7 DEG C, obtains grape fruit
Slurry；Then 60 ~ 65 DEG C are heated to grape pulp with steam, make miscellaneous bacteria and oxidizing ferment loss of activity in pulp；Again to grape
Pulp carries out cooling pretreatment, and active dry yeast is added to it.Inoxidizability is realized it is not necessary that sulfur dioxide is added, and is avoided to people
Body damages.
Detailed description of the invention
Fig. 1 is the flow diagram of the Wine-making technique provided by the invention without sulfur dioxide.
Specific embodiment
Below in conjunction with the drawings and specific embodiments to a kind of wine worker without sulfur dioxide proposed by the present invention
Skill is described in further detail.According to following explanation and claims, advantages and features of the invention will be become apparent from.It needs to illustrate
, attached drawing is all made of very simplified form and using non-accurate ratio, only conveniently, lucidly to aid in illustrating originally
The purpose of inventive embodiments.
Embodiment one
The present invention provides a kind of Wine-making technique without sulfur dioxide, process is as shown in Figure 1.It is described to be not necessarily to dioxy
The Wine-making technique for changing sulphur includes the following steps:
Step S11: by freeze concentration grape fresh-keeping outbound, natural thaw is carried out；
Step S12: carrying out destemming to the grape after defrosting and be crushed, and process temperature is 5 ~ 7 DEG C, obtains grape pulp；
Step S13: being heated to 60 ~ 65 DEG C to grape pulp, makes miscellaneous bacteria and oxidizing ferment loss of activity in pulp；
Step S14: carrying out cooling pretreatment to grape pulp, and active dry yeast ferment at constant temperature is added to it.
Specifically, the common fresh-keeping outbound of picking is carried out natural thaw first；Grape after defrosting is sent into broken destemming
Machine carries out destemming and is crushed, and removes european grape root, and process is 5 ~ 7 DEG C, obtains grape pulp；60 ~ 65 DEG C are heated to grape pulp,
Make the oxidizing ferment loss of activity in pulp, avoid aoxidizing, grape pulp is then cooled to 27 ~ 30 DEG C, it is dry that activity is added to it
Yeast makes grape pulp that constant temperature be kept to ferment, carbon dioxide is generated in fermentation process, leaks method after fermentation and isolates
Wine liquid；Pectase or enzyme preparation will be added to wine liquid according to 25 g tons of ratios and carry out secondary fermentation and clarification；Secondary ripening mistake
The required carbon dioxide to be protected that be carbon dioxide generate during ferment at constant temperature in journey；Secondary ripening technique terminates
Afterwards, then refrigeration deacidification is carried out at a temperature of -6 DEG C of constant temperature to progress constant temperature cooling treatment at a temperature of -5 DEG C to wine liquid precooling；
Then by filter core precision be 0.1 ~ 0.45 μm filter carry out aseptic filtration, remove wine liquid in remaining microorganism, then into
Row heat treatment, last sterile filling.The subsequent handlings such as final inspection, labeling, packaging are carried out again.
The Wine-making technique without sulfur dioxide that the present embodiment one provides, by being warming up to 60 ~ 65 DEG C to pulp,
Make the oxidizing ferment loss of activity in pulp, realizes inoxidizability it is not necessary that sulfur dioxide is added, avoid and cause harm to the human body.
Foregoing description is only the description to present pre-ferred embodiments, not to any restriction of the scope of the invention, this hair
Any change, the modification that the those of ordinary skill in bright field does according to the disclosure above content, belong to the protection of claims
Range.
Claims (8)
1. a kind of Wine-making technique without sulfur dioxide, which comprises the steps of:
By the fresh-keeping outbound of grape freeze concentration, natural thaw is carried out；
It carries out destemming to the grape after defrosting to be crushed, process temperature is 5 ~ 7 DEG C, obtains grape pulp；
60 ~ 65 DEG C are heated to grape pulp, makes miscellaneous bacteria and oxidizing ferment loss of activity in pulp；
Cooling pretreatment is carried out to grape pulp, active dry yeast ferment at constant temperature is added to it.
2. being not necessarily to the Wine-making technique of sulfur dioxide as described in claim 1, which is characterized in that active dry yeast is added
Afterwards, the Wine-making technique without sulfur dioxide further include:
Make grape pulp that constant temperature be kept to ferment, leaks method skin slag after fermentation and isolate wine liquid；
Pectase or enzyme preparation are added into wine liquid according to 25 g tons of ratios and carry out secondary fermentation and clarification, after carry out two
Secondary maturation area.
3. being not necessarily to the Wine-making technique of sulfur dioxide as claimed in claim 2, which is characterized in that after secondary ripening,
Wine liquid is carried out to precool processing and freezing deacidification；
Then aseptic filtration is carried out by filter；
Wine liquid after aseptic filtration is heated, last sterile filling.
4. being not necessarily to the Wine-making technique of sulfur dioxide as described in claim 1, which is characterized in that described to grape pulp
The pretreated temperature that cool down is 27 ~ 30 DEG C.
5. being not necessarily to the Wine-making technique of sulfur dioxide as claimed in claim 2, which is characterized in that the ferment at constant temperature
The carbon dioxide generated in the process carries out gas collection, and by intercommunication food-grade stainless steel pipe network, stores up for secondary maturation area
It deposits and protects wine oxidation in tank.
6. being not necessarily to the Wine-making technique of sulfur dioxide as claimed in claim 3, which is characterized in that the precooling processing
Temperature be -5 DEG C.
7. being not necessarily to the Wine-making technique of sulfur dioxide as claimed in claim 3, which is characterized in that the freezing deacidification
Temperature is -6 DEG C.
8. being not necessarily to the Wine-making technique of sulfur dioxide as claimed in claim 3, which is characterized in that mistake in the filter
The precision of filter core is 0.1 ~ 0.45 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811190066.6A CN109181927A (en) | 2018-10-12 | 2018-10-12 | A kind of Wine-making technique without sulfur dioxide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811190066.6A CN109181927A (en) | 2018-10-12 | 2018-10-12 | A kind of Wine-making technique without sulfur dioxide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109181927A true CN109181927A (en) | 2019-01-11 |
Family
ID=64948290
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811190066.6A Pending CN109181927A (en) | 2018-10-12 | 2018-10-12 | A kind of Wine-making technique without sulfur dioxide |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103540465A (en) * | 2012-07-09 | 2014-01-29 | 辽宁天池葡萄酒有限公司 | Brewing method of high factor concentrated wine |
| CN107012038A (en) * | 2017-05-26 | 2017-08-04 | 威龙葡萄酒股份有限公司 | A kind of brewing method of organic red wine without sulfur dioxide |
| CN107418809A (en) * | 2017-09-14 | 2017-12-01 | 吴毅 | A kind of production method for not adding sulfur dioxide organic wine |
| CN107475001A (en) * | 2017-09-25 | 2017-12-15 | 郑州兰茜生物工程有限公司 | A kind of prosthetic addition preservative claret and its production method |
| CN107523455A (en) * | 2017-07-31 | 2017-12-29 | 倪霄 | The preparation method of one species ice-wine |
| CN107916191A (en) * | 2017-12-29 | 2018-04-17 | 烟台智祺化学技术有限公司 | A kind of production method for not adding sulfur dioxide organic wine |
-
2018
- 2018-10-12 CN CN201811190066.6A patent/CN109181927A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103540465A (en) * | 2012-07-09 | 2014-01-29 | 辽宁天池葡萄酒有限公司 | Brewing method of high factor concentrated wine |
| CN107012038A (en) * | 2017-05-26 | 2017-08-04 | 威龙葡萄酒股份有限公司 | A kind of brewing method of organic red wine without sulfur dioxide |
| CN107523455A (en) * | 2017-07-31 | 2017-12-29 | 倪霄 | The preparation method of one species ice-wine |
| CN107418809A (en) * | 2017-09-14 | 2017-12-01 | 吴毅 | A kind of production method for not adding sulfur dioxide organic wine |
| CN107475001A (en) * | 2017-09-25 | 2017-12-15 | 郑州兰茜生物工程有限公司 | A kind of prosthetic addition preservative claret and its production method |
| CN107916191A (en) * | 2017-12-29 | 2018-04-17 | 烟台智祺化学技术有限公司 | A kind of production method for not adding sulfur dioxide organic wine |
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Application publication date: 20190111 |