CN110079415A - A method of promoting red wine colour stability - Google Patents
A method of promoting red wine colour stability Download PDFInfo
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- CN110079415A CN110079415A CN201910480278.6A CN201910480278A CN110079415A CN 110079415 A CN110079415 A CN 110079415A CN 201910480278 A CN201910480278 A CN 201910480278A CN 110079415 A CN110079415 A CN 110079415A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
- Wood Science & Technology (AREA)
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Abstract
The present invention provides a kind of method for promoting red wine colour stability, is related to food processing technology field, and the method for promotion red wine colour stability of the invention includes field management phase process and wine brewing phase process；By the management for combining the wine brewing stage to progress field processing during vinifera raw material planting, guarantee the color as liquor-making raw material grape first, from source (raw material) quality assurance, and then the red wine for ensuring finally to make in brewing process reaches required standard, meets the needs of users.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to a method of promote red wine colour stability.
[background technique]
The aesthetic quality of grape wine includes grape wine color, fragrance and mouthfeel, and the color of grape wine be consumer at first
The grape wine feature of impression, people can be shifted to an earlier date the fragrance and flavor of psychological feelings grape wine according to previous experience by color.Portugal
The color of grape wine can provide the information such as related grape wine type, ageing time, storage requirement or even grape wine defect.Grape
The research of wine color is of great significance for the quality control during wine production.
Anthocyanin is to confer to the main matter of grape wine hunting pink, has been detected by more than 300 kinds in grape wine at present
Anthocyanin, these anthocyanin constantly change in brewing grape wine process and storage, and the color of grape wine is also correspondingly
It changes, with the reduction of monomer anthocyanin, polymerize increasing for anthocyanin, the color of grape wine is gradually become by bright-coloured red
For the colors such as brick-red of ageing wine.Free state anthocyanin is the main color-generation substance of new error expansion, and aging wine
Color is mainly determined by anthocyanin polymerization.PH value and sulfur dioxide are affected to free anthocyanin, but to polymerization pattern
Glycosides influence is smaller, thus influence difference of the two to new error expansion and aging wine color is larger.Red wine is storing
In the process, as the extension red color tone of time declines, yellow hue increases, and chromatic value constantly reduces, and usual chromatic value can decline
40% or more, seriously affect the quality of wine.The stabilization of color is related with the extent of polymerization of anthocyanin and other phenolic substancess.Storage
Condition (such as temperature, clarity, oxygen content) influences the composition and concentration of anthocyanin in grape wine, to influence the face of grape wine
Color.
Therefore, the coloration and stability for how improving red wine are always asking of paying attention in again of wine production industry
Topic, relevant theoretical research and practical application are also constant.
[summary of the invention]
In view of this, the purpose of the present invention is to provide a kind of methods for promoting red wine colour stability, by right
The management that field processing combines the wine brewing stage is carried out during vinifera raw material planting, is guaranteed first as liquor-making raw material grape
Color, from source (raw material) quality assurance, and then the red wine for ensuring finally to make in brewing process reaches required standard,
It meets the needs of users.
In order to solve the above-mentioned technical problem, present invention employs the following technical solutions:
A method of red wine colour stability being promoted, this method includes field management phase process and wine brewing stage
Processing, specific as follows:
One, field management phase process
(1) priming leaf: point or less three phases, carry out priming leaf processing to grape: a. carries out half when grape enters veraison
Priming leaf and move leaf；B. half priming leaf is carried out after veraison；C. it 3-6 days before harvesting, carries out moving leaf processing；Wherein, half priming leaf refers to
By 1,3,5 section blade removal of young sprout base portion so that fruit ear Partial exposure；Leaf is moved to refer to young sprout base portion 1-6 section blade plastics
Rope bondage to young sprout side exposes fruit ear completely；
(2) it harvests: carrying out fringe choosing in field, choose fresh, coloration unanimously and pol reaches the mature red of 17 ° of Brix or more
Color vinifera, removes decayed fruit, mould fruit, raw green fruit, and collecting time selects night or early morning；
Two, wine brewing phase process
1) it is crushed: the grape after harvesting is cooled to 6-9 DEG C, then grape is carried out at flexibility using destemming crusher
Reason is fitted into fermentor after broken, pectase and H is added in every tank then according to the dosage of 18-22g/t and 28-32mg/L2SO3；
2) it deploys: adding the quercitrin that the purity naturally extracted reaches 95% into fermentor according to the concentration of 0.5-1.5mM
Plain powder places 20-26h under the conditions of being 12-16 DEG C in temperature by fermentor, then according to 180-220mg/L dosage into tank
Active dry yeast is added；
3) ferment: alcoholic fermentation process, temperature is controlled at 24-26 DEG C, until residual sugar is less than 4g/L, fermentation ends；Fermentation
Period carries out pressure cap processing, and measuring temperature and specific gravity daily；
4) it separates skin slag: after alcoholic fermentation, carrying out the separation of skin slag, free juice is mixed with squeezing juice；
5) apple-lactic fermentation: inoculating lactic acid bacterium starts malo-lactic fermentation, and fermentation temperature is maintained at 23-27 DEG C,
Fermentation period is 20-40 days, and after malo-lactic fermentation, the concentration of free sulur dioxide is adjusted to 38- immediately
42mg/L；
6) filling: clarifying treatment will to be carried out with clarifying agent by wine liquid obtained by apple-lactic fermentation, and be closed through film filtrating test
It is filling after lattice.
In the present invention, further, the field management phase process further includes the steps that plastic film mulch, specific as follows: grape
After into veraison around tree body lay reflex film, increase the illuminating area of grape, to accelerate to paint.
In the present invention, further, in the wine brewing phase process, step 1) is first filled with guarantor before material enters tank into tank
Protect gas.
In the present invention, further, the Quercetin powder obtains by the following method: a. takes butterfly Tofu pudding in 100-120
The middle steaming 10-15min of DEG C vapor eliminates degrading enzyme, take out steamed butterfly Tofu pudding successively dried, crushed, diacolation, to infiltration
The solution filtering and removing slag obtained after filtering, obtain crude extract；B. the ethyl acetate of 1-2 times of volume of crude extract is extracted 3 times, is merged
Extract liquor is concentrated under reduced pressure, and obtains extract；C. methanol is added into extract to being completely dissolved, with 2-4 times of extract quality
Polyamide mixes sample, and methanol is evaporated into dry, dress column, and eluent is collected in pressure separation, elution in progress, and reduced pressure obtains crude product
A；D. methanol is added into crude product A to being completely dissolved, mixes sample with the polyamide of 2-4 times of quality, methanol is evaporated into dry, be transferred to poly-
Amide chromatogram column is separated, and is eluted with the chloroform-methanol that volume ratio is 1-3:1, and thin-layered chromatography detection is collected and merged
Eluent containing Quercetin is concentrated under reduced pressure, and obtains crude product B；E. by weight, 1 part of crude product B is dissolved in 4-8 parts of methanol, is added
Suspension is made in the water for entering equivalent methanol volume, with Sephadex LH-20 gel chromatography column purification, is eluted with methanol, thin layer color
Spectrometry detection, collects and merges the eluent containing Quercetin, is concentrated under reduced pressure, and obtains crude product C；F. by gained crude product C through silicagel column
Chromatogram purification is eluted with chloroform-acetone that volume ratio is 7-9:1-3, collects and merge the eluent containing Quercetin, depressurized dense
Contracting, it is dry, obtain the Quercetin powder that purity reaches 95% or more.
In the present invention, further, in the wine brewing phase process, clarifying agent used is gelatin in step 6).
In the present invention, further, the protective gas being filled with is nitrogen or carbon dioxide.
Other field processing modes (fertilising, deinsectization etc.) of the invention are with grape general planting, to the application grape wine face
Color stability influence is little, and which is not described herein again.
In conclusion by adopting the above-described technical solution, the present invention is include at least the following beneficial effects:
1. Quercetin is added as auxiliary color in the wine brewing stage in the method for promotion red wine colour stability of the invention
Element, so that the red wine anthocyanin total amount of fermentation increases, delphinidin class, acylated modification and methylation modification anthocyanin content increase
Add, and the speed of red wine color decay can have been delayed to a certain extent, improves the storage phase and goods of red wine
The frame phase；In addition, it has been found that only carry out specially treated during wine brewing, the promotion to red wine colour stability
Extremely limited, therefore, the present invention also carries out priming leaf processing in the field management stage, extracts fruit ear periphery light-blocking blades and photosynthetic
The old leaf and disease pest leaf of inefficiency increase the quantity of illumination of fruit so as to improve the illumination condition of vineyard entirety, reach and promote fruit
The purpose coloured in fact, moreover, priming leaf processing of the invention are different from the prior art, point or less three phases, to grape into
The processing of row priming leaf: a. carries out half priming leaf and moves leaf when grape enters veraison；B. half priming leaf is carried out after veraison；c.
3-6 days before harvesting, carry out moving leaf processing；Wherein, half priming leaf refers to 1,3,5 section blade removal of young sprout base portion so that fruit ear part
Exposure；It moves leaf and refers to and with plastic ties bondage to young sprout side fruit ear is exposed completely in young sprout base portion 1-6 section blade, above-mentioned place
Reason mode is applicant by testing the preferred plan obtained many times, is proved by test, half priming leaf of veraison and moves leaf, is turned
Color terminate half priming leaf and harvesting before move leaf processing effect it is best, positive influence is come to grape wine color belt.
2. the present invention is by the management to progress field processing during vinifera raw material planting in conjunction with the wine brewing stage, first
Guarantee the color as liquor-making raw material grape, from source (raw material) quality assurance, and then ensures finally to make in brewing process
Red wine reach required standard, meet the needs of users.
3. Quercetin of the invention is applied not only to as copigment, also there are various pharmacological actions, have preferable
Eliminating the phlegm, antitussive action, and have antiasthmatic effect, for treating chronic bronchitis, reduces blood pressure, enhances in addition, Quercetin has
Capillary resistance, reduction capillary fragility, improvement capillary permeability, reduction cholesterol, reducing blood lipid, expansion are coronal
Artery increases coronary blood flow, improves the effects of Brain circlulation, is added in grape wine, can not only have positive influence to color, and
Grape wine health-care efficacy is assigned, Quercetin of the invention is obtained by extracting, and is opened and is extracted separation Mongolian oak from natural plants
The new way of Pi Su, good separating effect, product purity are high.
[Detailed description of the invention]
Fig. 1 is 10 test group coloration colorimetric parameter a (red green tone pitch) variation diagrams in present invention test one；
Fig. 2 is 10 test group coloration colorimetric parameter b (champac tone value) variation diagrams in present invention test one；
Fig. 3 is 10 test group coloration colorimetric parameter C (chromatic value) variation diagrams in present invention test one；
Fig. 4 is 10 test group coloration colorimetric parameter L (brightness value) variation diagrams in present invention test one；
Fig. 5 is the grape wine anthocyanin total amount variation diagram that different bottles store up the phase after adding Quercetin in present invention test two.
Comparative test is shown in attached drawing analysis.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
The present embodiment provides a kind of methods for promoting red wine colour stability, comprising the following steps:
One, field management phase process
(1) priming leaf: point or less three phases, carry out priming leaf processing to grape: a. carries out half when grape enters veraison
Priming leaf and move leaf；B. half priming leaf is carried out after veraison；C. it harvests first 3 days, carries out moving leaf processing；Wherein, half priming leaf refer to by
1,3,5 section blade removal of young sprout base portion is so that fruit ear Partial exposure；Leaf is moved to refer to young sprout base portion 1-6 section blade plastic ties
Bondage to young sprout side exposes fruit ear completely；
(2) plastic film mulch: grape enters after veraison the lay reflex film around tree body, increases the illuminating area of grape, thus
Accelerate colouring；
(3) it harvests: carrying out fringe choosing in field, choose fresh, coloration unanimously and pol reaches the mature red of 17 ° of Brix or more
Color vinifera, removes decayed fruit, mould fruit, raw green fruit, and collecting time selects night or early morning；
Two, wine brewing phase process
1) it is crushed: the grape after harvesting is cooled to 6 DEG C, handling flexibly is then carried out to grape using destemming crusher,
It is fitted into fermentor after broken, pectase and H is added in every tank then according to the dosage of 18g/t and 28mg/L2SO3；In object
Nitrogen or carbon dioxide are first filled with into tank before expecting tank；
2) it deploys: adding the Quercetin powder that the purity naturally extracted reaches 95% into fermentor according to the concentration of 0.5mM
End places 20h under the conditions of being 12 DEG C in temperature by fermentor, active dry yeast is added into tank then according to 180mg/L dosage；
Wherein, Quercetin powder obtains by the following method: a. takes butterfly Tofu pudding to eliminate degrading enzyme in the middle steaming 10min of 100 DEG C of vapor,
Take out that steamed butterfly Tofu pudding is successively dried, crushed, diacolation obtains crude extract to the solution filtering and removing slag obtained after diacolation；
B. the ethyl acetate of 1 times of volume of crude extract is extracted 3 times, combining extraction liquid is concentrated under reduced pressure, and obtains extract；C. toward extraction
Methanol is added in object to being completely dissolved, mixes sample with the polyamide of 2 times of extract quality, methanol is evaporated into dry, column is filled, in progress
Pressure separation, elution, collect eluent, are concentrated under reduced pressure, and obtain crude product A；D. methanol is added into crude product A to being completely dissolved, with 2 times
The polyamide of quality mixes sample, methanol is evaporated into dry, is transferred to polyamide chromatographic column and is separated, the chloroform-for being 1:1 with volume ratio
Methanol solution elution, thin-layered chromatography detection, collects and merges the eluent containing Quercetin, is concentrated under reduced pressure, and obtains crude product B；e.
By weight, 1 part of crude product B is dissolved in 4 parts of methanol, suspension is made in the water that equivalent methanol volume is added, and uses Sephadex
LH-20 gel chromatography column purification, is eluted with methanol, and thin-layered chromatography detection collects and merges the eluent containing Quercetin, decompression
Concentration obtains crude product C；F. gained crude product C is eluted with chloroform-acetone that volume ratio is 7:1, is received through silica gel chromatography
Collection merges the eluent containing Quercetin, is concentrated under reduced pressure, dry, obtains the Quercetin powder that purity reaches 95% or more；
3) ferment: alcoholic fermentation process, temperature is controlled at 24 DEG C, until residual sugar is less than 4g/L, fermentation ends；During fermentation
Pressure cap processing, and measuring temperature and specific gravity are carried out daily；
4) it separates skin slag: after alcoholic fermentation, carrying out the separation of skin slag, free juice is mixed with squeezing juice；
5) apple-lactic fermentation: inoculating lactic acid bacterium starts malo-lactic fermentation, and fermentation temperature is maintained at 23 DEG C, fermentation
Period is 20 days, and after malo-lactic fermentation, the concentration of free sulur dioxide is adjusted to 38mg/L immediately；
6) filling: clarifying treatment will be carried out with gelatin by wine liquid obtained by apple-lactic fermentation, it is qualified through film filtrating test
It is filling afterwards.
Embodiment 2
One, field management phase process
(1) priming leaf: point or less three phases, carry out priming leaf processing to grape: a. carries out half when grape enters veraison
Priming leaf and move leaf；B. half priming leaf is carried out after veraison；C. it harvests first 5 days, carries out moving leaf processing；Wherein, half priming leaf refer to by
1,3,5 section blade removal of young sprout base portion is so that fruit ear Partial exposure；Leaf is moved to refer to young sprout base portion 1-6 section blade plastic ties
Bondage to young sprout side exposes fruit ear completely；
(2) plastic film mulch: grape enters after veraison the lay reflex film around tree body, increases the illuminating area of grape, thus
Accelerate colouring；
(3) it harvests: carrying out fringe choosing in field, choose fresh, coloration unanimously and pol reaches the mature red of 17 ° of Brix or more
Color vinifera, removes decayed fruit, mould fruit, raw green fruit, and collecting time selects night or early morning；
Two, wine brewing phase process
1) it is crushed: the grape after harvesting is cooled to 8 DEG C, handling flexibly is then carried out to grape using destemming crusher,
It is fitted into fermentor after broken, pectase and H is added in every tank then according to the dosage of 20g/t and 30mg/L2SO3；In material
Nitrogen or carbon dioxide are first filled with into tank before entering tank；
2) it deploys: adding the Quercetin powder that the purity naturally extracted reaches 95% into fermentor according to the concentration of 1mM,
25h is placed under the conditions of being 15 DEG C in temperature by fermentor, active dry yeast is added into tank then according to 200mg/L dosage；Its
In, Quercetin powder obtains by the following method: a. takes butterfly Tofu pudding to eliminate degrading enzyme in the middle steaming 12min of 110 DEG C of vapor, takes
Steamed butterfly Tofu pudding is successively dried, is crushed out, diacolation obtains crude extract to the solution filtering and removing slag obtained after diacolation；b.
The ethyl acetate of 1.5 times of volumes of crude extract is extracted 3 times, combining extraction liquid is concentrated under reduced pressure, and obtains extract；C. toward extraction
Methanol is added in object to being completely dissolved, mixes sample with the polyamide of 3 times of extract quality, methanol is evaporated into dry, column is filled, in progress
Pressure separation, elution, collect eluent, are concentrated under reduced pressure, and obtain crude product A；D. methanol is added into crude product A to being completely dissolved, with 3 times
The polyamide of quality mixes sample, methanol is evaporated into dry, is transferred to polyamide chromatographic column and is separated, the chloroform-for being 2:1 with volume ratio
Methanol solution elution, thin-layered chromatography detection, collects and merges the eluent containing Quercetin, is concentrated under reduced pressure, and obtains crude product B；e.
By weight, 1 part of crude product B is dissolved in 6 parts of methanol, suspension is made in the water that equivalent methanol volume is added, and uses Sephadex
LH-20 gel chromatography column purification, is eluted with methanol, and thin-layered chromatography detection collects and merges the eluent containing Quercetin, decompression
Concentration obtains crude product C；F. gained crude product C is eluted with chloroform-acetone that volume ratio is 8:1, is received through silica gel chromatography
Collection merges the eluent containing Quercetin, is concentrated under reduced pressure, dry, obtains the Quercetin powder that purity reaches 95% or more；
3) ferment: alcoholic fermentation process, temperature is controlled at 25 DEG C, until residual sugar is less than 4g/L, fermentation ends；During fermentation
Pressure cap processing, and measuring temperature and specific gravity are carried out daily；
4) it separates skin slag: after alcoholic fermentation, carrying out the separation of skin slag, free juice is mixed with squeezing juice；
5) apple-lactic fermentation: inoculating lactic acid bacterium starts malo-lactic fermentation, and fermentation temperature is maintained at 25 DEG C, fermentation
Period is 30 days, and after malo-lactic fermentation, the concentration of free sulur dioxide is adjusted to 40mg/L immediately；
6) filling: clarifying treatment will be carried out with gelatin by wine liquid obtained by apple-lactic fermentation, it is qualified through film filtrating test
It is filling afterwards.
Embodiment 3
One, field management phase process
(1) priming leaf: point or less three phases, carry out priming leaf processing to grape: a. carries out half when grape enters veraison
Priming leaf and move leaf；B. half priming leaf is carried out after veraison；C. it harvests first 6 days, carries out moving leaf processing；Wherein, half priming leaf refer to by
1,3,5 section blade removal of young sprout base portion is so that fruit ear Partial exposure；Leaf is moved to refer to young sprout base portion 1-6 section blade plastic ties
Bondage to young sprout side exposes fruit ear completely；
(2) plastic film mulch: grape enters after veraison the lay reflex film around tree body, increases the illuminating area of grape, thus
Accelerate colouring；
(3) it harvests: carrying out fringe choosing in field, choose fresh, coloration unanimously and pol reaches the mature red of 17 ° of Brix or more
Color vinifera, removes decayed fruit, mould fruit, raw green fruit, and collecting time selects night or early morning；
Two, wine brewing phase process
1) it is crushed: the grape after harvesting is cooled to 9 DEG C, handling flexibly is then carried out to grape using destemming crusher,
It is fitted into fermentor after broken, pectase and H is added in every tank then according to the dosage of 22g/t and 32mg/L2SO3；In material
Nitrogen or carbon dioxide are first filled with into tank before entering tank；
2) it deploys: adding the Quercetin powder that the purity naturally extracted reaches 95% into fermentor according to the concentration of 1.5mM
End places 26h under the conditions of being 16 DEG C in temperature by fermentor, active dry yeast is added into tank then according to 220mg/L dosage；
Wherein, Quercetin powder obtains by the following method: a. takes butterfly Tofu pudding to eliminate degrading enzyme in the middle steaming 15min of 120 DEG C of vapor,
Take out that steamed butterfly Tofu pudding is successively dried, crushed, diacolation obtains crude extract to the solution filtering and removing slag obtained after diacolation；
B. the ethyl acetate of 2 times of volumes of crude extract is extracted 3 times, combining extraction liquid is concentrated under reduced pressure, and obtains extract；C. toward extraction
Methanol is added in object to being completely dissolved, mixes sample with the polyamide of 4 times of extract quality, methanol is evaporated into dry, column is filled, in progress
Pressure separation, elution, collect eluent, are concentrated under reduced pressure, and obtain crude product A；D. methanol is added into crude product A to being completely dissolved, with 4 times
The polyamide of quality mixes sample, methanol is evaporated into dry, is transferred to polyamide chromatographic column and is separated, the chloroform-for being 3:1 with volume ratio
Methanol solution elution, thin-layered chromatography detection, collects and merges the eluent containing Quercetin, is concentrated under reduced pressure, and obtains crude product B；e.
By weight, 1 part of crude product B is dissolved in 8 parts of methanol, suspension is made in the water that equivalent methanol volume is added, and uses Sephadex
LH-20 gel chromatography column purification, is eluted with methanol, and thin-layered chromatography detection collects and merges the eluent containing Quercetin, decompression
Concentration obtains crude product C；F. gained crude product C is eluted with chloroform-acetone that volume ratio is 9:2, is received through silica gel chromatography
Collection merges the eluent containing Quercetin, is concentrated under reduced pressure, dry, obtains the Quercetin powder that purity reaches 95% or more；
3) ferment: alcoholic fermentation process, temperature is controlled at 26 DEG C, until residual sugar is less than 4g/L, fermentation ends；During fermentation
Pressure cap processing, and measuring temperature and specific gravity are carried out daily；
4) it separates skin slag: after alcoholic fermentation, carrying out the separation of skin slag, free juice is mixed with squeezing juice；
5) apple-lactic fermentation: inoculating lactic acid bacterium starts malo-lactic fermentation, and fermentation temperature is maintained at 27 DEG C, fermentation
Period is 40 days, and after malo-lactic fermentation, the concentration of free sulur dioxide is adjusted to 42mg/L immediately；
6) filling: clarifying treatment will be carried out with gelatin by wine liquid obtained by apple-lactic fermentation, it is qualified through film filtrating test
It is filling afterwards.
Comparative test
In order to illustrate practical value of the invention, inventor compares test, the grape variety of selection are as follows: osmanthus Portugal 6,
It is the grape variety of Guangxi Autonomous Region Academy of Agricultural Sciences, the breeding of Guangxi special crop research institute.
Test one: priming leaf comparative test
The test includes control group and 9 kinds of exposure-processed groups, this in 9 exposure-processed include: 1. veraisons full priming leaf, 2. turns
Color, which terminates full priming leaf, the preceding full priming leaf of 3. harvestings, 4. veraison, half priming leaf, 5. annesls, terminates half priming leaf, 6. harvesting first half priming leaves, 7.
Veraison moves leaf, 8. annesls terminate to move leaf before moving leaf, 9. harvestings；
Wherein, full priming leaf refers to all extracing young sprout base portion 1-6 section blade so that fruit ear exposes completely；Half priming leaf
Refer to 1,3,5 section blade removal of young sprout base portion so that fruit ear Partial exposure；Leaf is moved to refer to the modeling of young sprout base portion 1-6 section blade
Material rope bondage to young sprout side exposes fruit ear completely；
10 test group difference exposure-processeds terminate alcoholic fermentation, and grape wine coloration tone influences picture 1-4: passing through figure
1-4 it is found that by different growing periods exposure-processed fruit brewing grape wine after alcoholic fermentation, wine sample coloration tone table
Reveal notable difference；On the whole, exposure-processed reduces brightness value L, increases chromatic value C, illustrates to grape wine color belt
Carry out positive influence；And in half priming leaf of veraison and move leaf, the effect that annesl terminates to move before half priming leaf and harvesting leaf processing is most obvious；
On the whole, the exposure-processed also different degrees of red tone (a) for increasing grape wine and yellow tone (b)；Also
Half priming leaf of veraison and move leaf, the red tone that annesl terminates to move before half priming leaf and harvesting leaf processing is most strong, and moves leaf before harvesting
The yellow tone of processing is significantly higher than other exposure-processeds and control.Therefore, using half priming leaf of veraison and moving leaf, annesl
Terminate half priming leaf and move the processing mode of leaf before harvesting, is preferred plan of the invention.
Test two:
The CIELab parameter of grape wine is measured, and records such as table 1
Table 1 ' osmanthus Portugal 6 ' grape wine CIELab parameter
CIELab color parameters of‘Guipu No.6’wine
Note: bottle storage 1 is bottle storage 1 month, and bottle stores up the phase 2 and stores up 3 months for bottle, and bottle stores up the phase 3 and stores up 6 months for bottle, and the bottle storage phase 4 is bottle
Storage 9 months.
As known from Table 1, it is reduced as the bottle storage phase extends control and the brightness value L of Quercetin addition processing wine sample, chromatic value C
It increases, red tone a and yellow tone b enhancing, blue color weaken.In bottle storage phase Isosorbide-5-Nitrae colorimetric parameter in control and quercitrin
Without significant difference between plain addition processing.It is stored up the phase 2 in bottle, Quercetin addition processing wine sample red tone and blue color are significantly strong
In control, chromatic value, which is also significantly greater than, to be compareed；It is stored up the phase 3 in bottle, Quercetin addition processing wine sample brightness value, which is substantially less than, to be compareed, red
Color tone, blue color and chromatic value are all significantly higher than control；Bottle store up the phase 4, Quercetin addition processing wine sample red tone and
Blue color is significantly stronger than control, and chromatic value is significantly higher than control；On the whole, Quercetin addition processing can enhance the bottle storage phase
The coloration and red tone of grape wine play the role of stable grape wine color to a certain extent.
Grape wine anthocyanin the total amount variation such as Fig. 5 of different bottles storage phases after addition Quercetin.As the bottle storage phase extends, control
Wine sample anthocyanin total amount is in decreasing trend, and the anthocyanin total amount of Quercetin addition processing wine sample does not have between 4 bottle storage phases
Significant difference.It stores up the phase 1 and 2 in bottle, is not significantly different between control and Quercetin addition processing wine sample anthocyanin total amount, and
Bottle storage phase 3 and 4, Quercetin addition processing wine sample anthocyanin total amount are significantly higher than control wine sample.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of method for promoting red wine colour stability, which is characterized in that this method includes field management phase process
It is specific as follows with wine brewing phase process:
One, field management phase process
(1) priming leaf: point or less three phases, to grape carry out priming leaf processing: a. when grape enters veraison, carry out half priming leaf
With move leaf；B. half priming leaf is carried out after veraison；C. it 3-6 days before harvesting, carries out moving leaf processing；Wherein, refer to will be new for half priming leaf
1,3,5 section blade removal of tip base portion is so that fruit ear Partial exposure；It moves leaf and refers to and tie up young sprout base portion 1-6 section blade with plastic ties
Tiing up to young sprout side exposes fruit ear completely；
(2) it harvests: carrying out fringe choosing in field, choose that fresh, coloration is consistent and pol reaches the maturation of 17 ° of Brix or more and red makes
Vitis Labrusca L, removes decayed fruit, mould fruit, raw green fruit, and collecting time selects night or early morning；
Two, wine brewing phase process
1) it is crushed: the grape after harvesting is cooled to 6-9 DEG C, handling flexibly is then carried out to grape using destemming crusher, is broken
It is fitted into fermentor after broken, pectase and H is added in every tank then according to the dosage of 18-22g/t and 28-32mg/L2SO3；
2) it deploys: adding the Quercetin powder that the purity naturally extracted reaches 95% into fermentor according to the concentration of 0.5-1.5mM
End is placed 20-26h under the conditions of being 12-16 DEG C in temperature by fermentor, is added then according to 180-220mg/L dosage into tank
Active dry yeast；
3) ferment: alcoholic fermentation process, temperature is controlled at 24-26 DEG C, until residual sugar is less than 4g/L, fermentation ends；During fermentation
Pressure cap processing, and measuring temperature and specific gravity are carried out daily；
4) it separates skin slag: after alcoholic fermentation, carrying out the separation of skin slag, free juice is mixed with squeezing juice；
5) apple-lactic fermentation: inoculating lactic acid bacterium starts malo-lactic fermentation, and fermentation temperature is maintained at 23-27 DEG C, fermentation
Period is 20-40 days, and after malo-lactic fermentation, the concentration of free sulur dioxide is adjusted to 38-42mg/L immediately；
6) filling: clarifying treatment will to be carried out with clarifying agent by wine liquid obtained by apple-lactic fermentation, after film filtrating test is qualified
It is filling.
2. a kind of promotion red wine colour stable-property method according to claim 1, which is characterized in that the field
Between management phase processing further include the steps that plastic film mulch, specific as follows: grape enters after veraison the lay reflex film around tree body,
The illuminating area for increasing grape, to accelerate to paint.
3. a kind of method for promoting red wine colour stability according to claim 1, which is characterized in that the wine brewing
In phase process, step 1) is first filled with protective gas before material enters tank into tank.
4. a kind of method for promoting red wine colour stability according to claim 1, which is characterized in that the quercitrin
Plain powder obtains by the following method: a. takes butterfly Tofu pudding to eliminate degrading enzyme in the middle steaming 10-15min of 100-120 DEG C of vapor, takes
Steamed butterfly Tofu pudding is successively dried, is crushed out, diacolation obtains crude extract to the solution filtering and removing slag obtained after diacolation；b.
The ethyl acetate of 1-2 times of volume of crude extract is extracted 3 times, combining extraction liquid is concentrated under reduced pressure, and obtains extract；C. toward extraction
Methanol is added in object to being completely dissolved, mixes sample with the polyamide of 2-4 times of extract quality, methanol is evaporated into dry, dress column, progress
Middle pressure separation, elution, collect eluent, are concentrated under reduced pressure, obtain crude product A；D. methanol is added into crude product A to being completely dissolved, uses
The polyamide of 2-4 times of quality mixes sample, methanol is evaporated into dry, is transferred to polyamide chromatographic column and is separated, is 1-3:1 with volume ratio
Chloroform-methanol elution, thin-layered chromatography detection collects and merges the eluent containing Quercetin, be concentrated under reduced pressure, obtain thick
Product B；E. by weight, 1 part of crude product B is dissolved in 4-8 parts of methanol, suspension is made in the water that equivalent methanol volume is added, and uses
Sephadex LH-20 gel chromatography column purification, is eluted with methanol, and thin-layered chromatography detection collects and merges washing containing Quercetin
De- liquid, is concentrated under reduced pressure, and obtains crude product C；F. by gained crude product C through silica gel chromatography, the chlorine for being 7-9:1-3 with volume ratio
Imitative-acetone elution, collects and merges the eluent containing Quercetin, be concentrated under reduced pressure, dry, obtains the Mongolian oak that purity reaches 95% or more
Skin element powder.
5. a kind of method for promoting red wine colour stability according to claim 1, which is characterized in that the wine brewing
In phase process, clarifying agent used is gelatin in step 6).
6. a kind of method for promoting red wine colour stability according to claim 3, which is characterized in that described to be filled with
Protective gas be nitrogen or carbon dioxide.
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Application publication date: 20190802 |