CN109825396A - A kind of method for preparing grape wine of cold and hot extraction - Google Patents
A kind of method for preparing grape wine of cold and hot extraction Download PDFInfo
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- CN109825396A CN109825396A CN201910133499.6A CN201910133499A CN109825396A CN 109825396 A CN109825396 A CN 109825396A CN 201910133499 A CN201910133499 A CN 201910133499A CN 109825396 A CN109825396 A CN 109825396A
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Abstract
The invention discloses a kind of method for preparing grape wine of cold and hot extraction, by feedstock processing, destemming grain-by-grain seed selection, enters tank clarification, cold soaking, inoculation, just fermentation, separation, again ferments, separates a series of steps such as ageing, stability freezing processing and bottling, produce more good claret, the method that the present invention uses cold and hot extraction, it can be improved the sugar content of grape mash, reduce the acid content of grape mash, reduce the use of sulfur dioxide, the coloration for improving wine, the happy fruit for increasing grape are fragrant.
Description
Technical field
The present invention relates to zymotechnique technical fields, and in particular to a kind of method for preparing grape wine of cold and hot extraction.
Background technique
It sustains life three nutritious elements needed for activity in claret red wine containing human body: vitamin, sugar and albumen
Matter.Glucose is that the mankind sustain life, keep fit and healthy indispensable nutritional ingredient, is the main source of body energy.Grape
There are also 24 kinds of amino acid in wine, are the indispensable nutriments of human body.Determination of Organic Acids in grape wine is quite a few, such as grape
Acid, citric acid, malic acid, both are from greatly original grape juice, nerve center, relaxing tendons and activating collaterals can be effectively adjusted, to mental and body
It is all indispensable nutriment for power labourer.In claret also containing the multivitamins such as Ve, Vb, VB2 and
The several mineral materials such as calcium, magnesium, iron, potassium, sodium, mineral are gathered with various trace elements, outclass top quality mine
Spring.
The bad smells such as relatively conventional sulphur taste, the smell of vinegar, activated flavour, these smells can drop to some extent in grape wine
The quality of low grape wine, and in brewing, needs to carry out the adjustment of pol and acidity, existing brewing method, pol and
The adjustment of acidity is more troublesome.
Summary of the invention
To overcome technological deficiency of the existing technology, the invention discloses a kind of grape wine production sides of cold and hot extraction
Method can be improved the sugar content of grape mash, reduce the acid content of grape mash, reduce the use of sulfur dioxide, improve the coloration of wine,
The happy fruit for increasing grape is fragrant.
A kind of method for preparing grape wine of cold and hot extraction of the invention, comprising the following steps:
(1) feedstock processing: using specific cabernet sauvignon grape kind, using manually primary election is carried out to grape ear, removes Chinese olive, powder
The grape ear of fruit and mildew and rot lesion；
(2) destemming grain-by-grain seed selection: carrying out destemming to grape ear using stemmer, then pass through sorting machine and cooperate manually, remove rotten grain, green
Grain selects full grains neat, the grape of uniform color, then carries out the broken of grape by crusher；
(3) enter tank clarification: broken grape being pumped into fermentor by pipeline, pectase is added, carries out at clarification and coloring
Reason；
(4) cold soaking: the temperature in fermentor is down to 4 DEG C~5 DEG C, and is kept for 3~4 days；
(5) inoculation, just fermentation: the temperature in fermentor is risen to 20 DEG C~22 DEG C, yeast is added into fermentor, is carried out initial
Ferment processing；
(6) hot dipping: the temperature in fermentor is risen to 33 DEG C~38 DEG C, and is kept for 3~4 days；
(7) it separates, ferment again: will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then sent out
Ferment；
(8) it separates ageing: fermentation liquid is separated again, remove the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel
Ageing 6~9 months；
(9) ageing: being also refrigerated to subzero 6 DEG C by stability freezing processing, is kept for 10~20 days, is filtered after defrosting；
(10) it bottles: bottle is carried out disinfection processing, guarantee that bottle is clean, to cold and hot stability, microbial stability is up to standard to be
It can bottle.
Preferably, the yeast dosage is 195~205 grams per ton, and uses active dry yeast, and carry out using blender
Stirring, is sufficiently mixed yeast and fermentation liquid.
Preferably, it is 25 DEG C~30 DEG C that the just fermentation, which keeps the temperature in fermentor, to fermentation liquid and Preliminary fermentation liquid
Specific gravity be 0.995 after, then carry out hot dip operation.
Preferably, the temperature fermented again is 18 DEG C~20 DEG C, and lactic acid bacteria dosage is 9.5~10.5 grams per ton, and is adopted
Use biodiasmin.
Preferably, the separation uses diatomite filter.
The invention has the benefit that the step of using cold and hot extraction during brewing, can reduce sulfur dioxide
Use, and it is more thorough that pectase can be made to decompose pericarp, and the pigment in pericarp is precipitated sufficiently, to improve the coloration of wine,
And cold soaking can sterilize, and can lock more flavor components at low temperature, the happy fruit for increasing grape wine is fragrant, and can mention
The sugar content of high grape mash reduces the acid content of grape mash, improves the quality of grape wine.
Detailed description of the invention
Fig. 1 is a kind of each embodiment of method for preparing grape wine of cold and hot extraction of the present invention and the sense organ of control group
Index comparative evaluation's table.
Fig. 2 is a kind of each embodiment of method for preparing grape wine of cold and hot extraction of the present invention and the physics and chemistry of control group
Index contrast table.
Specific embodiment
A kind of method for preparing grape wine of cold and hot extraction of the invention, comprising the following steps:
(1) feedstock processing: using specific cabernet sauvignon grape kind, using manually primary election is carried out to grape ear, removes Chinese olive, powder
The grape ear of fruit and mildew and rot lesion；
(2) destemming grain-by-grain seed selection: carrying out destemming to grape ear using stemmer, then pass through sorting machine and cooperate manually, remove rotten grain, green
Grain selects full grains neat, the grape of uniform color, then carries out the broken of grape by crusher；
(3) enter tank clarification: broken grape being pumped into fermentor by pipeline, pectase is added, carries out at clarification and coloring
Reason；
(4) cold soaking: the temperature in fermentor is down to 4 DEG C~5 DEG C, and is kept for 3~4 days；
(5) inoculation, just fermentation: the temperature in fermentor is risen to 20 DEG C~22 DEG C, yeast is added into fermentor, is carried out initial
Ferment processing；
(6) hot dipping: the temperature in fermentor is risen to 33 DEG C~38 DEG C, and is kept for 3~4 days；
(7) it separates, ferment again: will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then sent out
Ferment；
(8) it separates ageing: fermentation liquid is separated again, remove the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel
Ageing 6~9 months；
(9) ageing: being also refrigerated to subzero 6 DEG C by stability freezing processing, is kept for 10~20 days, is filtered after defrosting；
(10) it bottles: bottle is carried out disinfection processing, guarantee that bottle is clean, to cold and hot stability, microbial stability is up to standard to be
It can bottle.
Cabernet Sauvignon is a kind of red grape variety for making grape wine, and is originated in from Dogue de Bordeaux area, and growth is easy,
It is suitble to a variety of Different climates, is generally planted in various regions.
Cabernet Sauvignon is the king of noble brewing red wine kind, is the excellent variety of traditional brewing red wine.This
A kind is suitable for growing in hot gravel soil property because fruit is small but skin is thicker, the mature time than later,
Less have the rotten problem of the more caused fruit of the preceding rainwater of autumn picking.Simultaneously as spring germination is than later, cold spell in spring is white
Freeze the growth for being also difficult to influence it.
The high-grade claret brewed by cabernet sauvignon grape, light ruby red, clear have green stalk perfume, and flavour is mellow,
Aftertaste is good.
Before inoculation fermentation, the method for first using cold soaking cools the temperature to 4 DEG C~5 DEG C, and is kept for 3~4 days, can
It kills part bacterium and retains more fruity.
When being fermented, temperature needs to reach 30 DEG C or more, and hot dipping is carried out after fermentation, and temperature rises to 33 DEG C~38 DEG C,
And kept for 3~4 days, Cabernet Sauvignon can be made to give out more rich fragrance and grape wine is made to possess more mellow color.
The step of cold and hot extraction is used during brewing, can reduce the use of sulfur dioxide, to improve wine
Coloration, and pectase decomposition pericarp can be made more thorough, the pigment in pericarp is precipitated sufficiently, cold soaking can sterilize, in low temperature
Under can lock more flavor components, the happy fruit for increasing grape wine is fragrant, and can be improved the sugar content of grape mash, reduces
The acid content of grape mash improves the quality of grape wine.
The yeast dosage is 195~205 grams per ton, and uses active dry yeast, and be stirred using blender, is made
Yeast and fermentation liquid are sufficiently mixed.The dosage of yeast directly affects fermented quality, excessively very few all fermented quality to be caused bad,
And yeast and fermentation liquid can be made to be sufficiently mixed using blender stirring, reach better fermented quality.
It is 25 DEG C~30 DEG C that the just fermentation, which keeps the temperature in fermentor, and the specific gravity to fermentation liquid and Preliminary fermentation liquid is
After 0.995, then carry out hot dip operation.Preliminary fermentation temperature does not have to excessively high, makes yeast using the sugar in grape, to wait ferment
After the specific gravity of liquid and Preliminary fermentation liquid is 0.995, then hot dip operation is carried out, carries out heat at this time and mention, preferable Portugal can be obtained
Grape perfume and mellow color.
The temperature fermented again is 18 DEG C~20 DEG C, and lactic acid bacteria dosage is 9.5~10.5 grams per ton, and uses Lactic acid bacteria drink
Sour bacterium.It is fermented again using biodiasmin, the malic acid in fermentation liquid is made to be converted into lactic acid, lactic acid is more soft.
The separation uses diatomite filter.Diatomite filter is suitable for white wine, fruit wine, grape wine, health liquor, drink
The clarification filtration of the liquid products such as material, syrup, soy sauce, vinegar and medicine, biology, chemical industry.Filter cycle is long, high-efficient, turbidity
It is stabilization, good airproof performance, compact-sized, easy to operate, removable, easy to maintain.Obtaining the same of preferable filter effect
When will not influence the mouthfeel of wine.
Embodiment one
Chinese olive, steamed dumpling with pork, mushrooms and bamboo shoots and mildew and rot lesion are removed using manually primary election is carried out to grape ear using specific cabernet sauvignon grape kind
Grape ear.Destemming is carried out to grape ear using stemmer, then passes through sorting machine and cooperates manually, removes rotten grain, green grain, selection
Full grains are neat, the grape of uniform color, then carry out the broken of grape by crusher.Broken grape is passed through into pipeline
It is pumped into fermentor, pectase is added, carries out clarification and coloring treatment.Temperature in fermentor is down to 4 DEG C, and is kept for 3 days.It will
Temperature in fermentor rises to 20 DEG C, and yeast is added into fermentor, carries out just fermentation process.Temperature in fermentor is risen to
33 DEG C, and kept for 3 days.It will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then fermented.It is right
Fermentation liquid is separated again, removes the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel during aging 7 months.By ageing
Subzero 6 DEG C are refrigerated to, is kept for 10 days, is filtered after defrosting.Bottle is carried out disinfection processing, guarantees that bottle is clean, to cold and hot
Stability, microbial stability is up to standard to bottle.
Embodiment two
Chinese olive, steamed dumpling with pork, mushrooms and bamboo shoots and mildew and rot lesion are removed using manually primary election is carried out to grape ear using specific cabernet sauvignon grape kind
Grape ear.Destemming is carried out to grape ear using stemmer, then passes through sorting machine and cooperates manually, removes rotten grain, green grain, selection
Full grains are neat, the grape of uniform color, then carry out the broken of grape by crusher.Broken grape is passed through into pipeline
It is pumped into fermentor, pectase is added, carries out clarification and coloring treatment.Temperature in fermentor is down to 4 DEG C, and is kept for 4 days.It will
Temperature in fermentor rises to 21 DEG C, and yeast is added into fermentor, carries out just fermentation process.Temperature in fermentor is risen to
35 DEG C, and kept for 4 days.It will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then fermented.It is right
Fermentation liquid is separated again, removes the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel during aging 8 months.By ageing
Subzero 6 DEG C are refrigerated to, is kept for 15 days, is filtered after defrosting.Bottle is carried out disinfection processing, guarantees that bottle is clean, to cold and hot
Stability, microbial stability is up to standard to bottle.
Embodiment three
Chinese olive, steamed dumpling with pork, mushrooms and bamboo shoots and mildew and rot lesion are removed using manually primary election is carried out to grape ear using specific cabernet sauvignon grape kind
Grape ear.Destemming is carried out to grape ear using stemmer, then passes through sorting machine and cooperates manually, removes rotten grain, green grain, selection
Full grains are neat, the grape of uniform color, then carry out the broken of grape by crusher.Broken grape is passed through into pipeline
It is pumped into fermentor, pectase is added, carries out clarification and coloring treatment.Temperature in fermentor is down to 5 DEG C, and is kept for 4 days.It will
Temperature in fermentor rises to 22 DEG C, and yeast is added into fermentor, carries out just fermentation process.Temperature in fermentor is risen to
35 DEG C, and kept for 3 days.It will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then fermented.It is right
Fermentation liquid is separated again, removes the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel during aging 9 months.By ageing
Subzero 6 DEG C are refrigerated to, is kept for 20 days, is filtered after defrosting.Bottle is carried out disinfection processing, guarantees that bottle is clean, to cold and hot
Stability, microbial stability is up to standard to bottle.
Example IV
Chinese olive, steamed dumpling with pork, mushrooms and bamboo shoots and mildew and rot lesion are removed using manually primary election is carried out to grape ear using specific cabernet sauvignon grape kind
Grape ear.Destemming is carried out to grape ear using stemmer, then passes through sorting machine and cooperates manually, removes rotten grain, green grain, selection
Full grains are neat, the grape of uniform color, then carry out the broken of grape by crusher.Broken grape is passed through into pipeline
It is pumped into fermentor, pectase is added, carries out clarification and coloring treatment.Temperature in fermentor is down to 5 DEG C, and is kept for 4 days.It will
Temperature in fermentor rises to 22 DEG C, and yeast is added into fermentor, carries out just fermentation process.Temperature in fermentor is risen to
38 DEG C, and kept for 4 days.It will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then fermented.It is right
Fermentation liquid is separated again, removes the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel during aging 9 months.By ageing
Subzero 6 DEG C are refrigerated to, is kept for 20 days, is filtered after defrosting.Bottle is carried out disinfection processing, guarantees that bottle is clean, to cold and hot
Stability, microbial stability is up to standard to bottle.
The evaluation contrast table of each index of the medium claret of claret and market that each embodiment obtains
See attached drawing 1, attached drawing 2.It can be obtained according to comparison, the wine quality that the method is produced is preferable, has preferable coloration and mellow
Fruity, be more good grape wine.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (5)
1. a kind of method for preparing grape wine of cold and hot extraction, which comprises the following steps:
(1) feedstock processing: using specific cabernet sauvignon grape kind, using manually primary election is carried out to grape ear, removes Chinese olive, powder
The grape ear of fruit and mildew and rot lesion；
(2) destemming grain-by-grain seed selection: carrying out destemming to grape ear using stemmer, then pass through sorting machine and cooperate manually, remove rotten grain, green
Grain selects full grains neat, the grape of uniform color, then carries out the broken of grape by crusher；
(3) enter tank clarification: broken grape being pumped into fermentor by pipeline, pectase is added, carries out at clarification and coloring
Reason；
(4) cold soaking: the temperature in fermentor is down to 4 DEG C~5 DEG C, and is kept for 3~4 days；
(5) inoculation, just fermentation: the temperature in fermentor is risen to 20 DEG C~22 DEG C, yeast is added into fermentor, is carried out initial
Ferment processing；
(6) hot dipping: the temperature in fermentor is risen to 33 DEG C~38 DEG C, and is kept for 3~4 days；
(7) it separates, ferment again: will be separated by filtration out in fermentation liquid, then lactic acid bacteria is added into fermentor, then sent out
Ferment；
(8) it separates ageing: fermentation liquid is separated again, remove the wine mud in fermentation liquid, then fermentation liquid is packed into oak barrel
Ageing 6~9 months；
(9) ageing: being also refrigerated to subzero 6 DEG C by stability freezing processing, is kept for 10~20 days, is filtered after defrosting；
(10) it bottles: bottle is carried out disinfection processing, guarantee that bottle is clean, to cold and hot stability, microbial stability is up to standard to be
It can bottle.
2. a kind of method for preparing grape wine of cold and hot extraction according to claim 1, it is characterised in that: the yeast dosage
It is per ton for 195~205 grams, and active dry yeast is used, and be stirred using blender, keep yeast and fermentation liquid sufficiently mixed
It closes.
3. a kind of method for preparing grape wine of cold and hot extraction according to claim 1, it is characterised in that: the just fermentation is protected
Holding the temperature in fermentor is 25 DEG C~30 DEG C, after the specific gravity of fermentation liquid and Preliminary fermentation liquid is 0.995, then carries out hot dipping
Operation.
4. a kind of method for preparing grape wine of cold and hot extraction according to claim 1, it is characterised in that: described to ferment again
Temperature is 18 DEG C~20 DEG C, and lactic acid bacteria dosage is 9.5~10.5 grams per ton, and uses biodiasmin.
5. a kind of method for preparing grape wine of cold and hot extraction according to claim 1, it is characterised in that: the separation uses
Diatomite filter.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| US20150086674A1 (en) * | 2013-09-26 | 2015-03-26 | Barry Gnekow | Vertical Palate Wine Making Process |
| CN105219574A (en) * | 2015-10-15 | 2016-01-06 | 烟台张裕集团有限公司 | A kind of brewing method of fruit flavour type dry red winew |
| CN107354048A (en) * | 2017-07-12 | 2017-11-17 | 宁夏大学 | A kind of claret and preparation method thereof |
-
2019
- 2019-02-22 CN CN201910133499.6A patent/CN109825396A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| US20150086674A1 (en) * | 2013-09-26 | 2015-03-26 | Barry Gnekow | Vertical Palate Wine Making Process |
| CN105219574A (en) * | 2015-10-15 | 2016-01-06 | 烟台张裕集团有限公司 | A kind of brewing method of fruit flavour type dry red winew |
| CN107354048A (en) * | 2017-07-12 | 2017-11-17 | 宁夏大学 | A kind of claret and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 成正龙等: ""几种浸渍方式对葡萄酒酒质影响探讨"", 《中国酿造》 * |
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Application publication date: 20190531 |