CN110004002A - A kind of preparation method of slow picking sweet wine - Google Patents
A kind of preparation method of slow picking sweet wine Download PDFInfo
- Publication number
- CN110004002A CN110004002A CN201910362378.9A CN201910362378A CN110004002A CN 110004002 A CN110004002 A CN 110004002A CN 201910362378 A CN201910362378 A CN 201910362378A CN 110004002 A CN110004002 A CN 110004002A
- Authority
- CN
- China
- Prior art keywords
- grape
- wine
- sweet
- tunning
- sections
- Prior art date
- 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.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 98
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 70
- 241000219095 Vitis Species 0.000 claims abstract description 70
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 70
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 70
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 70
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000654 additive Substances 0.000 claims abstract description 18
- 230000000996 additive effect Effects 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000012216 screening Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 20
- 239000008395 clarifying agent Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005429 filling process Methods 0.000 claims description 4
- 239000011261 inert gas Substances 0.000 claims description 4
- 244000272739 Vitis cinerea Species 0.000 claims description 3
- 235000011862 Vitis cinerea Nutrition 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 2
- 239000000344 soap Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000020095 red wine Nutrition 0.000 abstract description 7
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 230000005070 ripening Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- YLNDNABNWASMFD-UHFFFAOYSA-N 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline Chemical compound C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C YLNDNABNWASMFD-UHFFFAOYSA-N 0.000 description 10
- 238000005352 clarification Methods 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229910000278 bentonite Inorganic materials 0.000 description 2
- 239000000440 bentonite Substances 0.000 description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 2
- 238000005266 casting Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- C12G1/04—Sulfiting the must; Desulfiting
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to grape wine preparation fields, disclose a kind of preparation method of sweet wine of picking late.It the described method comprises the following steps: (1) raw material screening；(2) it squeezes the juice；(3) one sections of fermentations；(4) two sections of fermentations；(5) three sections of fermentations；(6) freezing processing；(7) clarifying treatment；(8) sterilizing, the canned sweet wine to obtain the final product.For the present invention using mature and frosting grape, grape postpones picking, dehydration concentration after coming to the ripening period, pol in grape is improved, when preparing grape wine as raw material using above-mentioned grape, without additional supplement sugar source, the sweet wine with sweet mellow mouthfeel and sweet and sour taste can be obtained.The technique fermented using three sections prepares grape wine, and selects the additive amount of fermentation temperature and sulfur dioxide appropriate, ensure that the peculiar taste requirement of grape wine sugar content and high-grade Sweet red wine.
Description
Technical field
The present invention relates to grape wine preparation fields, and in particular to a kind of preparation method of the sweet wine of picking late.
Background technique
Grape wine is prevailing in France earliest, and in American-European and prevalence all over the world, in recent years, it also becomes our people's dining table
Essential drinks in upper, celebration.Grape wine is using grape as primary raw material, by a kind of beverage made of fermented soy
Wine, color, fruity, mellowness brew that style is also different, and grape wine can divide because the kind of grape, the place of production, superiority and inferiority are different
For white wine, red wine and pink wine, sack, semi-dry wine, semi-sweet wine can be divided by sugar content
And sweet wine.The history of sweet wine is more long than what other grape wine drinks came.Near East epoch (NearEast) from ancient times
It rises, by ancient Egypt's civilization until empire, Greece, the wine found is sweet wine mostly.Sweet wine is that sugar content is more than 45 grams
Every liter of grape wine, mouth comment the referred to as sweet wine that can feel sweet taste.It is former that the high sweet wine of quality, which is with the high grape of sugar content,
Material stops fermentation when fermentation is not yet completed, and sugar is made to be retained in 4% or so, but is after fermentation separately mostly general sweet wine
Add sugar.Fragrance using sweet wine prepared by addition exogenous sugar is not strong enough, and mouthfeel is bad.Simultaneously as needing
Additional sugar source, causes manufacturing cost to improve.
Summary of the invention
The object of the present invention is to provide a kind of method for preparing sweet wine using slow grape-picking, this method passes through to Portugal
The selection of grape raw material and the adjustment of zymotechnique, so that not needing additional sugar source, it will be able to obtain high quality, and appearance,
Fragrance, flavour etc. have the sweet wine of peculiar flavour.
To achieve the goals above, the present invention provides a kind of preparation method of sweet wine, which is characterized in that the method
The following steps are included:
(1) raw material screening: selection sugar content is 320mg/L or more, and total acid content 5.5-6.5g/L, pH are the Portugal of 3-4
Grape；
(2) it squeezes the juice: above-mentioned grape is subjected to sorting cleaning, be crushed after destemming, grain-by-grain seed selection, fermentor be pumped into, into fermentor
It is passed through sulfur dioxide；
(3) one sections of fermentations: at the first temperature, in the product that saccharomycete addition step (2) is obtained, one section of hair is carried out
Ferment obtains the first tunning；
(4) two sections of fermentations: being passed through sulfur dioxide in the first tunning obtained to step (3), carries out two sections of fermentations, obtains
To the second tunning；
(5) three sections of fermentations: being passed through sulfur dioxide in the second tunning obtained to step (4), carries out three sections of fermentations, obtains
To third tunning；
(6) freezing processing: freezing processing is carried out to the third tunning that step (5) obtains, obtains tunning I；
(7) clarifying treatment: being added clarifying agent in the tunning I obtained to step (6), carry out clarifying treatment, obtain clear
Clear tunning；
(8) it sterilizes, is canned: to the clear tunning that step (7) obtains is sterilized, filling process is up to the sweet tea
Grape wine
Preferably, the grape is mature and frosting grape；The grape is Cabernet Sauvignon, Cabernet franc, U.S. pleasure, casting skin
At least one of promise, hila, Nebbiolo.
Preferably, in step (2), the additive amount of sulfur dioxide is 70-80mg/L.
It is highly preferred that the additive amount of sulfur dioxide is 75mg/L.
Preferably, in step (3), the first temperature be 16-18 DEG C, the saccharomycete be B0123, F15, NDA21 and
At least one of S3777, the dosage 150-200ml/L of the saccharomycete；One section of fermentation temperature is 20-25 DEG C, works as alcoholic strength
Reach 11%vol, when sugar content reaches 80g/L, stops one section of fermentation, obtain the first tunning.
It is highly preferred that the saccharomycete is B0123, the dosage of the saccharomycete is 170mg/L.
Preferably, in step (4), the additive amount of sulfur dioxide is 50-80mg/L, and the temperature of two sections of fermentations is 5-10 DEG C.
Preferably, in step (5), the additive amount of sulfur dioxide is 30-60mg/L, and the temperature of three sections of fermentations is 0-5 DEG C.
Preferably, in step (6), third tunning is refrigerated to -5 DEG C, freezing processing 10-15 days at -5 to 3 DEG C.
Preferably, in step (7), the clarifying agent is diatomite or bentonite.
Preferably, in step (8), pasteurize carried out to clear tunning with thin plate exchanger, and with 0.6 μm,
0.45 μm of degerming plate is filtered.
Preferably, step (3)-(7) carry out under the protection of inert gas.
Compared with prior art, the present invention obtaining following beneficial effect:
1) present invention is using maturation and the grape of frosting is as raw material, the grape wine produced, wine liquid such as ruby red,
Clear and transparent, aroma and fruity with strong coordination, wine body is plentiful pure, the mellow and full exquisiteness of taste, pleasant impression long, has top grade
The typical feature and style of Sweet red wine.
2) for the present invention using mature and frosting grape, grape postpones picking, dehydration concentration, grape after coming to the ripening period
In pol be improved, when preparing grape wine as raw material using above-mentioned grape, without additional supplement sugar source, can obtain has
The sweet wine of sweet mellow mouthfeel and sweet and sour taste.
3) present invention prepares grape wine using the technique of three sections of fermentations, and selects fermentation temperature and sulfur dioxide appropriate
Additive amount, ensure that the peculiar taste requirement of grape wine sugar content and high-grade Sweet red wine.
4) it in preparation method provided by the present invention, carries out, avoids under the protection of inert gas in entire fermentation process
Unfavorable oxidation occurs for grape, leads to deteriorating for grape wine mouthfeel.
The invention will be further described With reference to embodiment.
A kind of preparation method of sweet wine, which is characterized in that the described method comprises the following steps:
(1) raw material screening: selection sugar content is 320mg/L or more, and total acid content 5.5-6.5g/L, pH are the Portugal of 3-4
Grape；
(2) it squeezes the juice: above-mentioned grape is subjected to sorting cleaning, be crushed after destemming, grain-by-grain seed selection, fermentor be pumped into, into fermentor
It is passed through sulfur dioxide；
(3) one sections of fermentations: at the first temperature, in the product that saccharomycete addition step (2) is obtained, one section of hair is carried out
Ferment obtains the first tunning；
(4) two sections of fermentations: being passed through sulfur dioxide in the first tunning obtained to step (3), carries out two sections of fermentations, obtains
To the second tunning；
(5) three sections of fermentations: being passed through sulfur dioxide in the second tunning obtained to step (4), carries out three sections of fermentations, obtains
To third tunning；
(6) freezing processing: freezing processing is carried out to the third tunning that step (5) obtains, obtains tunning I；
(7) clarifying treatment: being added clarifying agent in the tunning I obtained to step (6), carry out clarifying treatment, obtain clear
Clear tunning；
(8) it sterilizes, is canned: to the clear tunning that step (7) obtains is sterilized, filling process is up to the sweet tea
Grape wine
In the present invention, the grape is mature and frosting grape；The grape is Cabernet Sauvignon, Cabernet franc, U.S. pleasure, casting skin
At least one of promise, hila, Nebbiolo.
In the present invention, is not picked, but allowed immediately that is, after grape maturity as raw material using the higher grape of sugar content
Fruit ear hangs on the tree appropriate dehydration concentration naturally, carries out Portugal when grape reaches above-mentioned technical indicator containing sugar, acid amount and pH value
The harvesting of grape.The quality of raw material grape is limited by regional natural conditions, and the growth of high-quality grapes only has superior soil
Earth environment has dry, illumination abundance weather conditions during fruit maturation, just can guarantee the quality of grape and through postponement picking
The fresh no rotten fruit of fruit afterwards.
Preferably, in step (2), the additive amount of sulfur dioxide is 70-80mg/L.
It is highly preferred that the additive amount of sulfur dioxide is 75mg/L.
Preferably, in step (3), the first temperature be 16-18 DEG C, the saccharomycete be B0123, F15, NDA21 and
At least one of S3777, the dosage 150-200ml/L of the saccharomycete；One section of fermentation temperature is 20-25 DEG C, works as alcoholic strength
Reach 11%vol, when sugar content reaches 80g/L, stops one section of fermentation, obtain the first tunning.
In the present invention, by sugared, the peracid ability to the resistance to height of B0123, F15, NDA21 and S3777 barms progress, and
Anti- high alcohol content and anti-high SO2The screening experiment of ability, Comprehensive Assessment, the resistance to pol of B0123 saccharomycete reach 390g/L, resistance to wine
Essence is up to 15%, resistance to SO2Up to 130mg/L, ethanol production is judged judgement up to 11% or more, with the yeast make wine quality most
It is excellent, determine that B0123 saccharomycete is the quality yeast for being suitble to the natural Sweet red wine of brewing.
It is highly preferred that the saccharomycete is B0123, the dosage of the saccharomycete is 170mg/L.
Preferably, in step (4), the additive amount of sulfur dioxide is 50-80mg/L, and the temperature of two sections of fermentations is 5-10 DEG C.
Preferably, in step (5), the additive amount of sulfur dioxide is 30-60mg/L, and the temperature of three sections of fermentations is 0-5 DEG C.
In the present invention, the technique fermented using three sections realizes brewing grape wine, and to temperature of fermenting in each section of zymotechnique
The additive amount of degree and sulfur dioxide has carried out a large amount of research, the study found that using having specific hair defined by the present invention
Three sections of zymotechniques of the additive amount of ferment temperature and sulfur dioxide can guarantee the content sugar for guaranteeing grape wine, and be had
There is the sweet wine of sweet mellow mouthfeel and sweet and sour taste.
Preferably, in step (6), third tunning is refrigerated to -5 DEG C, freezing processing 10-15 days at -5 to 3 DEG C.
Preferably, in step (7), the clarifying agent is diatomite or bentonite.
Preferably, in step (8), pasteurize carried out to clear tunning with thin plate exchanger, and with 0.6 μm,
0.45 μm of degerming plate is filtered.
Preferably, step (3)-(7) carry out under the protection of inert gas.
The late harvested red grape wine of above method production, can reach sweet tea Portugal through detection on aesthetic quality and physical and chemical index
The standard requirements of grape wine.Its key technical indexes is as follows:
The key technical indexes of 1 sweet wine of table
Embodiment 1
(1) raw material screening: selection sugar content is 320mg/L or more, and total acid content 5.5-6.5g/L, pH are the Portugal of 3-4
Grape；Wherein, the Cabernet Sauvignon of the mature simultaneously frosting of grape flavor；
(2) it squeezes the juice: above-mentioned grape is subjected to sorting cleaning, be crushed after destemming, grain-by-grain seed selection, fermentor be pumped into, into fermentor
It is passed through 70mg/L sulfur dioxide；
(3) one sections of fermentations: at 16 DEG C, 170mg/L saccharomycete B0123 being added in the product that step (2) obtain, into
One section of row fermentation, fermentation temperature is 20 DEG C, alcoholic strength 11%vol, when sugar content is 80g/L, stops fermentation, obtains the first hair
Ferment product；
(4) two sections of fermentations: being passed through the sulfur dioxide of 80mg/L in the first tunning obtained to step (3), carries out two
Section fermentation, fermentation temperature are 10 DEG C, obtain the second tunning；
(5) three sections of fermentations: being passed through the sulfur dioxide of 60mg/L in the second tunning obtained to step (4), carries out three
Section fermentation, fermentation temperature are 5 DEG C, obtain third tunning；
(6) freezing processing: the third tunning that step (5) obtains is carried out being refrigerated to -5 DEG C, at -5 DEG C at freezing
Reason 10 days, obtains tunning I；
(7) clarifying treatment: being added diatomite in the tunning I obtained to step (6), carry out clarifying treatment, obtain clear
Clear tunning；
(8) it sterilizes, is canned: pasteurize processing being carried out to the clear tunning that step (7) obtains, and with 0.6 μm
Degerming plate be filtered, filling process is up to the sweet wine A1.Grape wine A1 is in ruby red, clarification is glossy, and
With pure, graceful, happy, harmonious fruity and aroma, taste sweetness it is mellow, it is sour-sweet coordinate, wine body it is plentiful.Sweet tea Portugal obtained
The physicochemical property of grape wine is as shown in table 2.
Embodiment 2
Sweet wine is prepared using method same as Example 1, unlike: in step (2), sulfur dioxide is passed through
Amount is 75mg/L, and step (3)-(7) carry out under an inert atmosphere, and sweet wine A2 is made.Grape wine A2 is in ruby red, clear
It is clear glossy, and have mellow pure, graceful, happy, harmonious fruity and aroma, taste sweetness, sour-sweet coordination, wine body rich
It is full.The physicochemical property of sweet wine obtained is as shown in table 2.
Embodiment 3
Sweet wine is prepared using method same as Example 1, unlike: saccharomycete used in step (3) is ferment
Female bacterium B0123 and S3777, the additive amount of saccharomycete are that the amount ratio of 170mg/L, B0123 and S3777 are 3:1, and sweet tea Portugal is made
Grape wine A3.Grape wine A3 is in ruby red, clarification is glossy, and has pure, graceful, happy, harmonious fruity and aroma, mouth
It is sweet in flavor it is sweet and pure it is thick, sour-sweet coordinate, wine body it is plentiful.The physicochemical property of sweet wine obtained is as shown in table 2.
Embodiment 4
Sweet wine is prepared using method identical with embodiment 1, unlike, in step (4), sulfur dioxide leads to
Entering amount is 50mg/L, and fermentation temperature is 5 DEG C, and sweet wine A4 is made.Grape wine A4 is in ruby red, clarification is glossy, and is had
Have pure, graceful, happy, harmonious fruity and aroma, taste sweetness it is mellow, it is sour-sweet coordinate, wine body it is plentiful.Sweet grape obtained
The physicochemical property of wine is as shown in table 2.
Embodiment 5
Sweet wine is prepared using method same as Example 1, unlike: in step (5), sulfur dioxide is passed through
For 40mg/L, fermentation temperature is 0 DEG C, and sweet wine A5 is made.Grape wine A5 is in ruby red, clarification is glossy, and is had pure
Just, graceful, happy, harmonious fruity and aroma, taste sweetness it is mellow, it is sour-sweet coordinate, wine body it is plentiful.Sweet wine obtained
Physicochemical property is as shown in table 2.
Comparative example 1
Sweet wine is prepared using method same as Example 1, unlike: in step (2), sulfur dioxide is passed through
Amount is 90ml/L, and sweet wine D1 is made.Grape wine D1 in ruby red, clarification it is glossy, and have it is pure, graceful, happy,
Harmonious fruity and aroma, taste sweetness be mellow, sour-sweet coordination, wine body are plentiful.The physicochemical property of sweet wine obtained such as table 2
It is shown.
Comparative example 2
Sweet wine is prepared using method same as Example 1, unlike: it does not contain step (4), sweet grape is made
Wine D2.Grape wine D2 is in ruby red, clarification is glossy, and has pure, graceful, happy, harmonious fruity and aroma, taste
Sweet mellow, sour-sweet coordination, wine body are plentiful.The physicochemical property of sweet wine obtained is as shown in table 2.
Comparative example 3
Sweet wine is prepared using method same as Example 1, unlike: in step (5), sulfur dioxide is passed through
Amount is 20ml/L, and sweet wine D3 is made.Grape wine D3 in ruby red, clarification it is glossy, and have it is pure, graceful, happy,
Harmonious fruity and aroma, taste sweetness be mellow, sour-sweet coordination, wine body are plentiful.The physicochemical property of sweet wine obtained such as table 2
It is shown.
The physicochemical property of 2 sweet wine of table
As above-described embodiment and comparative example it is found that sweet wine made from 1-5 the method for the embodiment of the present invention, wine liquid is such as
Ruby red, clear and transparent, aroma and fruity with strong coordination, wine body is plentiful pure, the mellow and full exquisiteness of taste, and pleasant impression is long-drawn-out
It is long, there is the typical feature and style of high-grade Sweet red wine.
In addition, embodiment 1-5 prepares grape wine using the technique of three sections of the present invention fermentations, and select fermentation appropriate
The additive amount of temperature and sulfur dioxide ensure that the peculiar taste requirement of grape wine sugar content and high-grade Sweet red wine.
The preferred embodiment of the present invention has been described above in detail, and still, the present invention is not limited thereto.In skill of the invention
In art conception range, can with various simple variants of the technical solution of the present invention are made, including each technical characteristic with it is any its
Its suitable method is combined, and it should also be regarded as the disclosure of the present invention for these simple variants and combination, is belonged to
Protection scope of the present invention.
Claims (10)
1. a kind of preparation method of sweet wine, which is characterized in that the described method comprises the following steps:
(1) raw material screening: selection sugar content is 320mg/L or more, and total acid content 5.5-6.5g/L, pH are the grape of 3-4；
(2) it squeezes the juice: above-mentioned grape is subjected to sorting cleaning, be crushed after destemming, grain-by-grain seed selection, be pumped into fermentor, be passed through into fermentor
Sulfur dioxide；
(3) one sections of fermentations: at the first temperature, in the product that saccharomycete addition step (2) is obtained, one section of fermentation is carried out, is obtained
To the first tunning；
(4) two sections of fermentations: being passed through sulfur dioxide in the first tunning obtained to step (3), carries out two sections of fermentations, obtains the
Two tunnings；
(5) three sections of fermentations: being passed through sulfur dioxide in the second tunning obtained to step (4), carries out three sections of fermentations, obtains the
Three tunnings；
(6) freezing processing: freezing processing is carried out to the third tunning that step (5) obtains, obtains tunning I；
(7) clarifying treatment: being added clarifying agent in the tunning I obtained to step (6), carry out clarifying treatment, obtain clear
Tunning；
(8) it sterilizes, is canned: to the clear tunning that step (7) obtains is sterilized, filling process is up to the sweet grape
Wine.
2. preparation method according to claim 1, which is characterized in that the grape is mature and frosting grape；It is described
Grape is at least one of Cabernet Sauvignon, Cabernet franc, U.S. pleasure, Pinot Noir, hila, Nebbiolo.
3. preparation method according to claim 1 or 2, which is characterized in that in step (2), the additive amount of sulfur dioxide is
70-80mg/L；
Preferably, the additive amount of sulfur dioxide is 75mg/L.
4. preparation method according to claim 1 or 2, which is characterized in that in step (3), the first temperature is 16-18 DEG C,
The saccharomycete is at least one of B0123, F15, NDA21 and S3777, the dosage 150-200ml/L of the saccharomycete；One
Section fermentation temperature is 20-25 DEG C, when alcoholic strength reaches 11%vol, and sugar content reaches 80g/L or more, stops one section of fermentation, obtains
To the first tunning；
Preferably, the saccharomycete is B0123, and the dosage of the saccharomycete is 170mg/L.
5. the preparation method according to claim 4, which is characterized in that in step (4), the additive amount of sulfur dioxide is 50-
80mg/L, the temperature of two sections of fermentations are 5-10 DEG C.
6. preparation method according to claim 5, which is characterized in that in step (5), the additive amount of sulfur dioxide is 30-
60mg/L, the temperature of three sections of fermentations are 0-5 DEG C.
7. preparation method according to claim 6, which is characterized in that in step (6), third tunning is refrigerated to -5
DEG C, freezing processing 10-15 days at -5 to 3 DEG C.
8. preparation method according to claim 7, which is characterized in that in step (7), the clarifying agent is diatomite or soap
Soil.
9. preparation method according to claim 8, which is characterized in that in step (8), with thin plate exchanger to clear hair
Ferment product carries out pasteurize, and is filtered with the degerming plate of 0.6 μm, 0.45 μm.
10. preparation method according to claim 1 or 2, step (3)-(7) carry out under the protection of inert gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910362378.9A CN110004002A (en) | 2019-04-30 | 2019-04-30 | A kind of preparation method of slow picking sweet wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910362378.9A CN110004002A (en) | 2019-04-30 | 2019-04-30 | A kind of preparation method of slow picking sweet wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110004002A true CN110004002A (en) | 2019-07-12 |
Family
ID=67175403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910362378.9A Pending CN110004002A (en) | 2019-04-30 | 2019-04-30 | A kind of preparation method of slow picking sweet wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110004002A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110938512A (en) * | 2019-12-12 | 2020-03-31 | 天津农学院 | Brewing process of mixed fragrance type foaming sweet apple wine |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412955A (en) * | 2008-10-21 | 2009-04-22 | 中博绿色科技股份有限公司 | Kiwi fruit flavor dry wine and preparation thereof |
| CN101914422A (en) * | 2010-08-18 | 2010-12-15 | 内蒙古汉森酒业集团有限公司 | Method for producing late harvested red grape wine |
| CN102443508A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing claret by utilizing composite bioenzyme |
| CN102443507A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing rose wine with composite bio-enzyme |
| CN103215157A (en) * | 2013-04-18 | 2013-07-24 | 攀枝花攀西阳光酒业有限公司 | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine |
| CN103468460A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Sweet grape wine and brewing technology thereof |
| CN105969566A (en) * | 2016-07-24 | 2016-09-28 | 普定县瑞鸿生产力促进有限责任公司 | Making method of red wine |
| CN106479792A (en) * | 2016-12-30 | 2017-03-08 | 叶祥仁 | A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology |
| CN109321398A (en) * | 2018-12-12 | 2019-02-12 | 集安福海葡萄酒有限公司 | A kind of Schisandra chinensis grape wine and preparation method thereof |
-
2019
- 2019-04-30 CN CN201910362378.9A patent/CN110004002A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412955A (en) * | 2008-10-21 | 2009-04-22 | 中博绿色科技股份有限公司 | Kiwi fruit flavor dry wine and preparation thereof |
| CN101914422A (en) * | 2010-08-18 | 2010-12-15 | 内蒙古汉森酒业集团有限公司 | Method for producing late harvested red grape wine |
| CN102443508A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing claret by utilizing composite bioenzyme |
| CN102443507A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing rose wine with composite bio-enzyme |
| CN103215157A (en) * | 2013-04-18 | 2013-07-24 | 攀枝花攀西阳光酒业有限公司 | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine |
| CN103468460A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Sweet grape wine and brewing technology thereof |
| CN105969566A (en) * | 2016-07-24 | 2016-09-28 | 普定县瑞鸿生产力促进有限责任公司 | Making method of red wine |
| CN106479792A (en) * | 2016-12-30 | 2017-03-08 | 叶祥仁 | A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology |
| CN109321398A (en) * | 2018-12-12 | 2019-02-12 | 集安福海葡萄酒有限公司 | A kind of Schisandra chinensis grape wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110938512A (en) * | 2019-12-12 | 2020-03-31 | 天津农学院 | Brewing process of mixed fragrance type foaming sweet apple wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232422B (en) | A kind of brewing method of blueberry fruit wine | |
| CN102660433B (en) | Production method of composite fermented fruit wine with mulberries, strawberries and raspberries | |
| CN101712915B (en) | Low-alcohol white wine and method for brewing same | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN101709254B (en) | Cider with low alcohol content and brewing method thereof | |
| CN104232400A (en) | Brewing method for wolfberry dry red wine | |
| CN105039044B (en) | A kind of red fresh wine brewage process of dense sweet tea | |
| CN103911242A (en) | Ageing sweet-white wine and brewing process of ageing sweet-white wine | |
| CN101144054A (en) | Brewing method for ice grape wine | |
| CN101914422B (en) | Method for producing late harvested red grape wine | |
| CN102268345A (en) | Mulberry wine and brewing method thereof | |
| CN101130729A (en) | Low alcohol lychee wine and brewing method of the same | |
| CN109294788A (en) | A kind of aromatized wine and its blending process | |
| CN105176722A (en) | Soft pink fresh wine brewing technology | |
| CN104388230A (en) | Fruit fragrance enriched muscat hamburg low-alcohol grape wine and brewing process thereof | |
| CN103484285A (en) | Rose fragrance low alcohol sweet white grape wine and its brewing process | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN109486601A (en) | A kind of method that double-bacterium ferment brews Pear wine | |
| CN102703275B (en) | Preparation technology for calcium fruit icewine | |
| CN107245397A (en) | A kind of full juice claret of V. amurensis and preparation method thereof | |
| CN106947676B (en) | Low-alcohol grape-flavor compound wine and preparation method thereof | |
| CN102952656A (en) | Method for making sweet red wine from wild grape | |
| CN103215157B (en) | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine | |
| CN110004002A (en) | A kind of preparation method of slow picking sweet wine | |
| CN106867844A (en) | Calophyllum inophyllum liquor production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190712 |