CN109897749A - A kind of preparation method of claret - Google Patents
A kind of preparation method of claret Download PDFInfo
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- CN109897749A CN109897749A CN201910352500.4A CN201910352500A CN109897749A CN 109897749 A CN109897749 A CN 109897749A CN 201910352500 A CN201910352500 A CN 201910352500A CN 109897749 A CN109897749 A CN 109897749A
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Abstract
The invention discloses a kind of preparation methods of claret, comprising the following steps: the grape of picking is impregnated 25-35min in pretreatment fluid；It is placed in subzero 30 DEG C-subzero 25 DEG C and carries out quick-frozen icing；After rapid destemming is broken, grape mash immediately enters wine fermentation tank and carries out freezing dipping；Dry ice is added into the grape mash and carries out oxygen barrier and temperature control, whole process controls 1-3 DEG C of dipping temperature；Freezing dipping after 4-6 days, rise again by gradient, adds yeast, starts alcoholic fermentation；Alcoholic strength is measured, after determining that alcoholic fermentation is fully completed, grape wine is separated with skin slag；The grape wine passes through malo-lactic fermentation, after fermentation, carries out ageing to the grape wine and obtains claret.Grape wine prepared by the present invention, which not only remains, to give off a strong fragrance, mellow and full full, the stronger feature of structure sense of mouthfeel, and anthocyanin content therein is obviously improved.
Description
Technical field
The present invention relates to red wine brewing technology field more particularly to a kind of preparation methods of claret.
Background technique
The impregnation technology of claret is prepared according to the difference of the conditions such as stage and temperature, can be mainly divided into traditional wine
It makes, hot submersion brewing, carbonic maceration brewing, flash distillation brewing dipping brewing low with low temperature.The dipping master of traditional brewing process
Will be in alcoholic fermentation process, dipping process of the temperature at 25-28 DEG C, before not fermenting.Hot submersion method is mainly in red wine
The dipping of certain time under higher temperature (67-70 DEG C) is carried out before alcoholic fermentation, to extract the substances such as the pigment in grape pomace.
Whole grain grape is mainly placed in carbon dioxide gas before alcoholic fermentation by carbonic maceration, makes it under anaerobic,
Even if the not effect of saccharomycete, grape berry itself can also convert alcohol for small part sugar and form the wine of special aroma
Make method.Flash distillation brewing refers to that before red wine fermentation, moment carries out (70 DEG C) of high temperature processing, to extract in grape pomace
Color and flavor substance.Cold infusion process mainly carries out (5-10 DEG C) the processing regular hour of low temperature before grape fermentation, with leaching
Anthocyanin and aroma substance in stain grape pomace.
Chinese invention patent CN107354048A discloses a kind of claret and preparation method thereof, the invention by pair
The improvement of dipping method, obtained grape wine be darkviolet, give off a strong fragrance, mouthfeel it is mellow and full it is full, structure sense is stronger, improve red
The quality of grape wine.But in order to further increase the nutritive value of grape wine, the invention proposes a kind of clarets
Preparation method.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation methods of claret.
Technical scheme is as follows:
A kind of preparation method of claret, comprising the following steps:
A, the grape of picking is impregnated into 25-35min in pretreatment fluid；
B, subzero 30 DEG C-subzero 25 DEG C are placed in and carries out quick-frozen icing；After rapid destemming is broken, grape mash immediately enters grape
Wine fermentation tank carries out freezing dipping；Dry ice is added into the grape mash and carries out oxygen barrier and temperature control, whole process control dipping temperature
1-3 DEG C of degree；
C, for freezing dipping after 4-6 days, gradient is put into 6-8 DEG C, 10-12 DEG C, in 14-16 DEG C of temperature-controlling chamber, rises again to 14-16
DEG C, yeast is added, alcoholic fermentation is started, control fermentation temperature is 24-26 DEG C, and fermentation time is 5-6 days；
D, alcoholic strength is measured, after determining that alcoholic fermentation is fully completed, grape wine is separated with skin slag；
E, the grape wine passes through malo-lactic fermentation, after fermentation, carries out ageing to the grape wine and is done
Red wine.
Preferably, in the step A, the main component of the pretreatment fluid is sodium chloride, ATP (adenosine
Triphosphoric acid) and deionized water.
Preferably, in the step A, the chlorine for being 0.02-0.05% containing weight percent in the pretreatment fluid
Change the ATP of sodium and 0.1-0.2%.
Preferably, in the step C, grape is warming up to 14-16 DEG C of time from 1-3 DEG C not less than 3h, wherein each
The temperature control indoor time is not less than 30min.
Preferably, the grape is Cabernet Sauvignon.
Anthocyanin: it is a kind of compound that anthocyanidin and sugar are combined into glycosidic bond, is widely present in flower, the fruit of plant
Reality, stem, leaf and root organ cell liquid in, it is presented by red, purplish red to different colours such as orchids.Anthocyanin is flavonoids ---
A red compounds of group can be presented in a substance based on flavones core.It is answered due to its unique functionality
For removing interior free yl, being proliferated lutein, antitumor, anticancer, anti-inflammatory, anti-lipid peroxidation and platelet aggregation, pre-
Anti- diabetes, weight-reducing, protection eyesight etc..
Anthocyanin is safe and nontoxic as a kind of natural pigment, and has many healthcare functions to human body, has been applied to
The industries such as food, health care product, cosmetics, medicine.
The invention has the beneficial effects that: the present invention provides a kind of preparation method of claret, this method passes through
Grape is pre-processed, then super low temperature quick frozen, and carry out the mode of gradient increased temperature after freezing dipping, finally
Obtained grape wine, which not only remains, to give off a strong fragrance, mellow and full full, the stronger feature of structure sense of mouthfeel, and anthocyanin therein
Content is obviously improved.
Specific embodiment
Embodiment 1:
A kind of preparation method of claret, comprising the following steps:
A, the grape of picking is impregnated into 28min in pretreatment fluid；
B, subzero 26 DEG C are placed in and carries out quick-frozen icing；After rapid destemming is broken, grape mash immediately enters wine fermentation tank
Carry out freezing dipping；Dry ice is added into the grape mash and carries out oxygen barrier and temperature control, whole process controls 1-3 DEG C of dipping temperature；
C, for freezing dipping after 5 days, gradient is put into 7 DEG C, and 11 DEG C, 15 DEG C of temperature control indoor times are respectively 1.5h, 1h, 1h,
It rises again to 15 DEG C, adds yeast, start alcoholic fermentation, control fermentation temperature is 24-26 DEG C, and fermentation time is 5 days；
D, alcoholic strength is measured, after determining that alcoholic fermentation is fully completed, grape wine is separated with skin slag, surveys alcoholic strength
For 13.8% (V/V), residual sugar is 3.3g/L (with glucose meter)；
E, the grape wine passes through malo-lactic fermentation, after fermentation, carries out ageing 18 months to the grape wine
Obtain claret.
In the step A, the main component of the pretreatment fluid is sodium chloride, ATP and deionized water.
In the step A, the sodium chloride and 0.15% for being 0.03% containing weight percent in the pretreatment fluid
ATP.
The grape is Cabernet Sauvignon.
Embodiment 2:
A kind of preparation method of claret, comprising the following steps:
A, the grape of picking is impregnated into 35min in pretreatment fluid；
B, subzero 30 DEG C are placed in and carries out quick-frozen icing；After rapid destemming is broken, grape mash immediately enters wine fermentation tank
Carry out freezing dipping；Dry ice is added into the grape mash and carries out oxygen barrier and temperature control, whole process controls 1-3 DEG C of dipping temperature；
C, for freezing dipping after 6 days, gradient is put into 6 DEG C, 12 DEG C, 14 DEG C of temperature control indoor times be respectively 1h, 1.2h,
1.5h rises again to 14 DEG C, adds yeast, starts alcoholic fermentation, and control fermentation temperature is 24-26 DEG C, and fermentation time is 6 days；
D, alcoholic strength is measured, after determining that alcoholic fermentation is fully completed, grape wine is separated with skin slag；Survey alcoholic strength
For 14.1% (V/V), residual sugar is 3.4g/L (with glucose meter)；
E, the grape wine passes through malo-lactic fermentation, after fermentation, carries out ageing to the grape wine and is done
Red wine.
In the step A, the main component of the pretreatment fluid is sodium chloride, ATP and deionized water.
In the step A, the sodium chloride and 0.2% for being 0.02% containing weight percent in the pretreatment fluid
ATP。
The grape is Cabernet Sauvignon.
Embodiment 3:
A kind of preparation method of claret, comprising the following steps:
A, the grape of picking is impregnated into 25min in pretreatment fluid；
B, subzero 30 DEG C are placed in and carries out quick-frozen icing；After rapid destemming is broken, grape mash immediately enters wine fermentation tank
Carry out freezing dipping；Dry ice is added into the grape mash and carries out oxygen barrier and temperature control, whole process controls 1-3 DEG C of dipping temperature；
C, for freezing dipping after 4 days, gradient is put into 8 DEG C, and 10 DEG C, the time is respectively 1.5h, 1h, 1.5h in 16 DEG C of temperature-controlling chamber,
It rises again to 16 DEG C, adds yeast, start alcoholic fermentation, control fermentation temperature is 24-26 DEG C, and fermentation time is 5 days；
D, alcoholic strength is measured, after determining that alcoholic fermentation is fully completed, grape wine is separated with skin slag；Survey alcoholic strength
For 14.0% (V/V), residual sugar is 3.1g/L (with glucose meter)；
E, the grape wine passes through malo-lactic fermentation, after fermentation, carries out ageing to the grape wine and is done
Red wine.
In the step A, the main component of the pretreatment fluid is sodium chloride, ATP and deionized water.
In the step A, the sodium chloride and 0.1% for being 0.05% containing weight percent in the pretreatment fluid
ATP。
The grape is Cabernet Sauvignon.
Comparative example 1
By the sodium chloride removal in the pretreatment fluid of embodiment 1, remaining proportion and preparation method are constant.
Comparative example 2
By the ATP removal in the pretreatment fluid of embodiment 1, remaining proportion and preparation method are constant.
Comparative example 3
The step A of embodiment 1 is removed, directly quick-frozen to grape progress, remaining proportion and preparation method are constant.
Comparative example 4
The quick freezing temperature of embodiment 1 is replaced with subzero 10 DEG C from subzero 26 DEG C, remaining proportion and preparation method are constant.
Comparative example 5
The gradient cooling of embodiment 1 is replaced with nature to rise again, remaining proportion and preparation method are constant.
Anthocyanin content detection is carried out to the grape wine of the method preparation of embodiment 1-3 and comparative example 1-5 below, it is specific to tie
Fruit is shown in Table 1.
Table 1: the anthocyanin content of the wine samples of embodiment 1-3 and comparative example 1-5；
By the above test data it is recognised that the anthocyanin content of the wine samples in the present invention is compared to conventional method
It is promoted significant.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of claret, which comprises the following steps:
A, the grape of picking is impregnated into 25-35min in pretreatment fluid；
B, subzero 30 DEG C-subzero 25 DEG C are placed in and carries out quick-frozen icing；After rapid destemming is broken, grape mash immediately enters grape wine hair
Fermentation tank carries out freezing dipping；Dry ice is added into the grape mash and carries out oxygen barrier and temperature control, whole process controls dipping temperature 1-3
℃；
C, for freezing dipping after 4-6 days, gradient is put into 6-8 DEG C, 10-12 DEG C, in 14-16 DEG C of temperature-controlling chamber, rises again to 14-16 DEG C, adds
Add yeast, start alcoholic fermentation, control fermentation temperature is 24-26 DEG C, and fermentation time is 5-6 days；
D, alcoholic strength is measured, after determining that alcoholic fermentation is fully completed, grape wine is separated with skin slag；
E, the grape wine passes through malo-lactic fermentation, after fermentation, carries out ageing to the grape wine and obtains extra dry red wine Portugal
Grape wine.
2. the preparation method of claret as described in claim 1, which is characterized in that in the step A, described is pre-
The main component for the treatment of fluid is sodium chloride, ATP (adenosine triphyosphate) and deionized water.
3. the preparation method of claret as described in claim 1, which is characterized in that in the step A, described is pre-
ATP containing sodium chloride and 0.1-0.2% that weight percent is 0.02-0.05% in treatment fluid.
4. the preparation method of claret as described in claim 1, which is characterized in that in the step C, grape is from 1-
3 DEG C are warming up to 14-16 DEG C of time not less than 3h, wherein each temperature control indoor time is not less than 30min.
5. the preparation method of the claret as described in claim 1-4 is any, which is characterized in that the grape is red rosy clouds
Pearl.
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| CN201910352500.4A CN109897749A (en) | 2019-04-29 | 2019-04-29 | A kind of preparation method of claret |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111925880A (en) * | 2020-08-07 | 2020-11-13 | 宁夏美御葡萄酒酿造有限公司 | Method for brewing sulfur-free red wine |
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| CN105039048A (en) * | 2015-08-28 | 2015-11-11 | 山西戎子酒庄有限公司 | Brewage technique of soft red fresh wine |
| 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 |
| CN109988684A (en) * | 2019-04-08 | 2019-07-09 | 凤台县年丰农业发展有限责任公司 | A kind of selenium-rich health grape method for preparing medicated wine |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039048A (en) * | 2015-08-28 | 2015-11-11 | 山西戎子酒庄有限公司 | Brewage technique of soft red fresh wine |
| 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 |
| CN109988684A (en) * | 2019-04-08 | 2019-07-09 | 凤台县年丰农业发展有限责任公司 | A kind of selenium-rich health grape method for preparing medicated wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111925880A (en) * | 2020-08-07 | 2020-11-13 | 宁夏美御葡萄酒酿造有限公司 | Method for brewing sulfur-free red wine |
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