CN109337773B - A method of stopping vinic alcohol fermentation - Google Patents
A method of stopping vinic alcohol fermentation Download PDFInfo
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- CN109337773B CN109337773B CN201910010365.5A CN201910010365A CN109337773B CN 109337773 B CN109337773 B CN 109337773B CN 201910010365 A CN201910010365 A CN 201910010365A CN 109337773 B CN109337773 B CN 109337773B
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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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- 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
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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Abstract
The present invention relates to the methods that midway stops vinic alcohol fermentation, are characterized in that, comprising the following steps: and 1, in grape wine normal fermentation process, when detecting alcoholic strength away from target alcoholic strength difference 1.0-1.5%vol when terminating fermentation, lower glue processing is carried out to wine liquid；2, when detecting alcoholic strength away from target alcoholic strength difference 0.3-0.8%vol when fermenting is terminated, at normal temperature, centrifugal treating is carried out to the wine liquid after lower glue using supercentrifuge before this, later by the wine liquid after centrifugation via cross-flow filters；3, the two dimethyl carbonate solution and 20-40mg/L sulfur dioxide that 50-200mg/L is added into wine liquid, residual yeast bacterium in wine liquid is thoroughly inactivated in 8-16h.Present invention process operation carries out at normal temperature, avoids energy consumption caused by artificial low temperature and increased costs, and the connection of operation front and back is smooth, meets industrialization, large-scale production requirement.
Description
Technical field
The present invention relates to a kind of method of vinous fermentation, especially a kind of midway stops the side of vinic alcohol fermentation
Method belongs to vinous fermentation technical field.
Background technique
At present in Grape Wine Industry, inhibits or kill saccharomycete activity in advance in alcoholic fermentation process, reach midway eventually
Only the method for alcoholic fermentation mainly has: 1, changing temperature, (being specifically divided into short time raising wine liquid temperature is denaturalized yeast cell
Wine liquid temperature is set to be down to 10 DEG C hereinafter, even lower in inactivation or short time, reduction yeast activity inhibits its metabolism)；2, exist
(10 DEG C or less) achieve the purpose that removal by high speed centrifugation or multi-layer filter type or reduce saccharomycete quantity under low temperature；3,
By adding bacteriostatic agent, such as potassium sorbate, sulfur dioxide, reaches and inhibit the active purpose of saccharomycete.
Yeast activity is reduced by way of changing temperature, inhibits its metabolism, has a defect that yeast easily occur
Activity suppression is not thorough, and fermentation terminates incomplete phenomenon, although saccharomycete can be inhibited active in addition, increasing temperature, compared with
High temperature will affect Wine Aroma, boiling taste occurs, reduce wine quality.And low temperature can also be such that wine body introduces largely
Oxygen generates the risk of wine body oxidation.
Low-temperature and high-speed centrifugation or multi-layer filter type the problem is that temperature get over low oxygen be dissolved in it is dense in wine body
Degree is bigger, will cause the oxidation of wine body；On the one hand multi-layer filtering can filter out beneficiating ingredients more in wine body, on the other hand meeting
Wine body plumpness is influenced, wine quality is reduced.
Bacteriostatic agents, the bacteriostatic agents after effect such as potassium sorbate, sulfur dioxide are added directly into wine liquid can all be retained in wine
In, and some responsive types consumer can be to potassium sorbate, sulfur dioxide allergy, there are some potential safety problemss.Therefore antibacterial
Agent needs strict control additive amount when adding.
Summary of the invention
The present invention is directed to propose it is a kind of stop vinic alcohol fermentation method, this method gradient handle by way of,
Before this by lower glue handle at a temperature of normal fermentation saccharomycete activity inhibit, later by way of centrifugation+filtering
Saccharomycete colony counts are effectively reduced, finally thorough killing active to saccharomycete.Three sequential processes can not influence
Under the premise of wine liquid quality, the process for efficiently quickly stopping alcoholic fermentation is completed.
The technical solution adopted by the invention is as follows:
A method of stopping vinic alcohol fermentation, be characterized in that, comprising the following steps:
Step 1: the target alcoholic strength in grape wine normal fermentation process, when detecting that alcoholic strength ferments away from termination
When poor 1.0-1.5%vol, lower glue processing is carried out to wine liquid, it is ensured that protein content < 200mg/L in wine liquid after lower glue processing；
The lower jelly used in the lower glue processing for bentonite class under jelly, lower glue amount is 0.3-1.0g/L；The soap
The dosage of jelly is selected in 0.3-1.0g/L according to varietal wine under great soil group, and the dosage of lower jelly can make yeast metabolism
Slow down.
Step 2: when detecting alcoholic strength away from target alcoholic strength difference 0.3-0.8%vol when fermenting is terminated, in room temperature
Under, before this using supercentrifuge to after lower glue wine liquid carry out centrifugal treating, realize wine liquid it is preliminary clarification and saccharomycete and
The initial gross separation of wine mud sediment；Later by the wine liquid after centrifugation via cross-flow filters, post-defecation and ferment are realized to wine liquid
The secondary removal of female bacterium；
In the centrifugal treating, revolving speed too low centrifugation removal yeast effect is bad, and revolving speed is excessively high to causing the excessive of wine body
Oxidation, therefore, the revolving speed of the supercentrifuge in the application is chosen to be 3000-3500r/min；Wine liquid turbidity < after centrifugation
50NTU；
The pore size filter of the cross-flow filters is 1.0 μm, the wine liquid turbidity < 10NTU after cross-flow filtration, yeast count
Measure < 103CFU/mL；
S3, the two dimethyl carbonate solution and 20-40mg/ that 50-200mg/L is added into the room temperature wine liquid after cross-flow filtration
L sulfur dioxide thoroughly inactivates residual yeast bacterium in wine liquid in 8-16h.Two dimethyl carbonates meeting automatic classifying is titanium dioxide
Carbon and methanol, after be both the product being metabolized in saccharomycete alcoholic fermentation process, it is lower to the health effect of consumer.
A kind of method of suspension vinic alcohol fermentation of the invention, the control process orderly combined by three, to hair
Grape wine in ferment is implemented effectively to stop.Lower glue process is in the normal fermentation process of wine liquid, based on the sugar contained in grape
With the conversion relation between the alcohol that can produce, passes through the close detection to indexs such as wine liquid temperature, specific gravity, alcoholic strengths and supervise
Yeast-leavened degree is known in control, and selects to descend wine liquid in advance glue to handle on suitable opportunity, under keeping its accretion rate steady
Drop, and being normally carried out for fermentation is not influenced；Detection alcoholic strength can also more directly understand the degree of suspension, because to have realized
Complete to stop to need a process, this process yeast is still slowly being metabolized, and alcoholic strength is still slowly rising, we are by touching
Relationship between the entire abort process of rope and alcoholic strength variation, selects scheduled alcoholic strength to control the opportunity of lower glue.The process
It is intended to realize using nitrogen element content in advance to its active effective inhibition and reduction, to subtract by reducing saccharomycete in wine liquid
Slow fermentation rate, while being conducive to the rapid subsidence of saccharomycete and wine mud sediment；At a temperature of normal fermentation, high speed centrifugation is utilized
Machine to after lower glue wine liquid carry out centrifugal treating, realize at a temperature of normal fermentation saccharomycete, wine mud precipitating quick separating with
And the preliminary clarification of wine liquid, the wine liquid after centrifugation directly connect cross-flow filters, realizes post-defecation and the saccharomycete of wine liquid
Secondary removal further increases wine liquid clarity, effectively removes saccharomycete colony counts；Finally still at normal temperature, pass through wine
Yeast bacteriostatic agent is added in liquid, saccharomycete remaining in wine liquid is thoroughly inactivated, while reducing the usage amount of sulfur dioxide.This hair
It is bright especially suitable for modern industrialization, large-scale production, the process that midway terminates alcoholic fermentation is more economical, quickly, efficiently.
Specific embodiment
Several specific embodiments of the invention are given below, it is further details of for making to the principle of the present invention and process
Explanation.
Embodiment one
A method of stopping vinic alcohol fermentation, comprising the following specific steps
Step 1: the target alcoholic strength in grape wine normal fermentation process, when detecting that alcoholic strength ferments away from termination
When poor 1.0%vol, lower glue processing is carried out to wine liquid, concrete operations are that the bentonite class of 0.3g/L is added into the wine liquid of normal temperature fermentation
Lower jelly, to ensure after the processing of lower glue protein content < 200mg/L in wine liquid；Nitrogen can be utilized by reducing saccharomycete in wine liquid
Constituent content is realized in advance to its active effective inhibition and reduction, makes saccharomycete and wine mud heavy while slowing down fermentation rate
Starch obtains rapid subsidence.
Step 2: when detecting alcoholic strength away from target alcoholic strength difference 0.3%vol when fermenting is terminated, at normal temperature, first
It is that centrifugal treating is carried out to the wine liquid after lower glue with the revolving speed of 3000r/min using supercentrifuge, realizes the preliminary clear of wine liquid
The initial gross separation of cleer and peaceful saccharomycete and wine mud sediment, the wine liquid turbidity < 50NTU after being centrifuged；Wine liquid after centrifugation is directly connected
1.0 μm of cross-flow filters realize the post-defecation of wine liquid and the secondary removal of saccharomycete, it is desirable that the wine liquid after cross-flow filtration is turbid
Spend < 10NTU, saccharomycete quantity < 103CFU/mL.
S3, the two dimethyl carbonate solution and 20mg/L titanium dioxide that 50mg/L is added into the room temperature wine liquid after cross-flow filtration
Sulphur thoroughly inactivates residual yeast bacterium in wine liquid in 8-16h.
Embodiment two
A method of stopping vinic alcohol fermentation, comprising the following specific steps
Step 1: the target alcoholic strength in grape wine normal fermentation process, when detecting that alcoholic strength ferments away from termination
When poor 1.5%vol, lower glue processing is carried out to wine liquid, concrete operations are that the bentonite class of 1.0g/L is added into the wine liquid of normal temperature fermentation
Lower jelly, to ensure after the processing of lower glue protein content < 200mg/L in wine liquid；Nitrogen can be utilized by reducing saccharomycete in wine liquid
Constituent content is realized in advance to its active effective inhibition and reduction, makes saccharomycete and wine mud heavy while slowing down fermentation rate
Starch obtains rapid subsidence.
Step 2: when detecting alcoholic strength away from target alcoholic strength difference 0.8%vol when fermenting is terminated, at normal temperature, first
It is that centrifugal treating is carried out to the wine liquid after lower glue with the revolving speed of 3500r/min using supercentrifuge, realizes the preliminary clear of wine liquid
The initial gross separation of cleer and peaceful saccharomycete and wine mud sediment, the wine liquid turbidity < 50NTU after being centrifuged；Wine liquid after centrifugation is directly connected
1.0 μm of cross-flow filters realize the post-defecation of wine liquid and the secondary removal of saccharomycete, it is desirable that the wine liquid after cross-flow filtration is turbid
Spend < 10NTU, saccharomycete quantity < 103CFU/mL.
S3, the two dimethyl carbonate solution and 40mg/L dioxy that 200mg/L is added into the room temperature wine liquid after cross-flow filtration
Change sulphur, residual yeast bacterium in wine liquid is thoroughly inactivated in 8-16h.
Embodiment three
A method of stopping vinic alcohol fermentation, comprising the following specific steps
Step 1: the target alcoholic strength in grape wine normal fermentation process, when detecting that alcoholic strength ferments away from termination
When poor 1.3%vol, lower glue processing is carried out to wine liquid, concrete operations are that the bentonite class of 0.7g/L is added into the wine liquid of normal temperature fermentation
Lower jelly, to ensure after the processing of lower glue protein content < 200mg/L in wine liquid；Nitrogen can be utilized by reducing saccharomycete in wine liquid
Constituent content is realized in advance to its active effective inhibition and reduction, makes saccharomycete and wine mud heavy while slowing down fermentation rate
Starch obtains rapid subsidence.
Step 2: when detecting alcoholic strength away from target alcoholic strength difference 0.5%vol when fermenting is terminated, at normal temperature, first
It is that centrifugal treating is carried out to the wine liquid after lower glue with the revolving speed of 3200r/min using supercentrifuge, realizes the preliminary clear of wine liquid
The initial gross separation of cleer and peaceful saccharomycete and wine mud sediment, the wine liquid turbidity < 50NTU after being centrifuged；Wine liquid after centrifugation is directly connected
1.0 μm of cross-flow filters realize the post-defecation of wine liquid and the secondary removal of saccharomycete, it is desirable that the wine liquid after cross-flow filtration is turbid
Spend < 10NTU, saccharomycete quantity < 103CFU/mL.
S3, the two dimethyl carbonate solution and 30mg/L dioxy that 125mg/L is added into the room temperature wine liquid after cross-flow filtration
Change sulphur, residual yeast bacterium in wine liquid is thoroughly inactivated in 8-16h.
The method for stopping vinic alcohol fermentation of the invention has following side compared with traditional suspension method
The advantage in face:
1, technique rapidly and efficiently is realized: passing through a whole set of antibacterial, degerming such as lower glue, centrifugation, filtering, degerming, sterilizing
Technological operation can realize completely removing for yeast in 48-72h, thoroughly terminate alcoholic fermentation；
2, the production of economic science is realized: all technological operations carry out at normal temperature, avoid energy caused by artificial low temperature
Consumption and increased costs, and the connection of operation front and back is smooth, meets industrialization, large-scale production requirement；
3, the quality of safety and environmental protection is realized: only being contained sulfur dioxide in final products, and content is lower, is avoided sorbic acid
It is damaged caused by potassium and excessively high Sulfur Dioxide On Human, is conducive to consumer health.
It is the progressive relationship sequentially carried out between three steps in the application, the first step removes yeast battalion first
Substance is supported, its reproduction speed is reduced, also just reduces fermenting speed, second step removes most yeast, further decreases hair
Ferment speed is realized and is further terminated, finally use bacteriostatic agent, act on remaining a small amount of yeast, realizes the complete suppression to yeast
System.
Claims (3)
1. a kind of method for stopping vinic alcohol fermentation, which comprises the following steps:
Step 1: the target alcoholic strength when detecting that alcoholic strength ferments away from termination is poor in grape wine normal fermentation process
When 1.0-1.5%vol, lower glue processing is carried out to wine liquid, it is ensured that protein content < 200mg/L in wine liquid after lower glue processing；Using
Lower jelly be bentonite class under jelly, lower glue amount be 0.3-1.0g/L；
Step 2: when detecting alcoholic strength away from target alcoholic strength difference 0.3-0.8%vol when fermenting is terminated, at normal temperature, first
It is that centrifugal treating is carried out to the wine liquid after lower glue using supercentrifuge, realizes that the preliminary clarification of wine liquid and saccharomycete are sunk with wine mud
The initial gross separation of starch；Later by the wine liquid after centrifugation via cross-flow filters, post-defecation and saccharomycete are realized to wine liquid
Secondary removal；
Step 3: adding the two dimethyl carbonate solution and 20-40mg/ of 50-200mg/L into the room temperature wine liquid after cross-flow filtration
L sulfur dioxide thoroughly inactivates residual yeast bacterium in wine liquid in 8-16h.
2. a kind of method for stopping vinic alcohol fermentation as described in claim 1, is characterized in that,
In the centrifugal treating of the step 2, the revolving speed of the supercentrifuge is 3000-3500r/min；Wine liquid is turbid after centrifugation
Spend < 50NTU.
3. a kind of method for stopping vinic alcohol fermentation as described in claim 1, is characterized in that,
The cross-flow filters of the step 2, pore size filter are 1.0 μm, the wine liquid turbidity < 10NTU after cross-flow filtration, yeast
Bacterium number amount < 103CFU/mL。
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