CN110591850A - 贵腐红葡萄酒原料的制备和酿造技术 - Google Patents
贵腐红葡萄酒原料的制备和酿造技术 Download PDFInfo
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Abstract
本发明公开了一种贵腐红葡萄酒原料的制备和酿造技术。葡萄会被多种真菌感染,目前只有灰霉孢菌Botrytis cinerea(贵腐病)感染的葡萄才能获得葡萄香气和香味的提升。因自然感染灰霉孢菌,受气候环境因素限制很难实现,且感染的时机也难以控制;葡萄果实感染后控制不当会造成感染过度,导致果实破裂、腐烂,则无法再进行酿造贵腐酒。目前,贵腐葡萄酒都是白葡萄酒,采用深紫色葡萄酿造红贵腐葡萄酒未见报道,也未见产品面市。本发明的创新性是:采用赤霞珠深色葡萄品种,自然或人工感染灰霉孢菌后再酿造贵腐红葡萄酒。通过上述方式,可以使红葡萄酒增加果香、花香和其它复杂香气,酿造后的葡萄酒含糖量较高属于甜型葡萄酒类。
Description
技术领域
本发明涉及农产品种植和深加工领域,特别是涉及一种贵腐红葡萄酒原料的制备和酿造技术。
背景技术
世界著名的贵腐酒产区法国的苏玳(Sauternes)、德国的莱茵高(Rheingau) 以及匈牙利的托卡伊(Tokaji)产区,被并称为世界三大贵腐白葡萄酒产区。“由于形成贵腐葡萄所需要的自然条件十分苛刻,除了欧洲传统的优质贵腐酒产区外,世界上其他酿酒葡萄产区如中国,很难在自然条件下发生贵腐作用,也因此目前贵腐酒在我国的发展尚属空白。”《邢守营.贵腐葡萄及贵腐葡萄酒的酿造工艺.中国林副特产,2013,04:45-46.》。国内一些葡萄酒生产企业和研究机构也在贵腐葡萄酒方面做了相应的研发,如:《一种高档干化贵腐甜白葡萄酒酿造工艺》:卢大晶,张军翔,郭万柏等人;《宁夏贺兰山东麓威代尔贵腐葡萄酒特征研究》宁夏大学,张军翔,汪蕾,等。因深色、红葡萄果皮厚,皮内酚类化合物特殊,不易感染灰霉菌,即使感染后由于葡萄醪糖分高、酸度低、粘度大,给酿造过程带来一些技术困难和风险,所以这些研究和开发都主要集中在贵腐白葡萄酒方面,而少有贵腐红葡萄酒的研究、开发和产品面市。
发明内容
本发明主要解决的技术问题是:研究开发了一种贵腐红葡萄酒原料的制备和酿造技术,成功酿造出高品质的贵腐红葡萄酒。
为解决上述技术问题,本发明采用的一个技术方案是:
1、确定了赤霞珠红葡萄的贵腐条件,维持贵腐菌生存的最佳环境温度、湿度、糖分、酸度、pH值。
2、通过干化措施使葡萄果实充分成熟达到可以接种的最基本条件,避免由于葡萄果实未成熟时,提前接种造成果实落果或感染过度造成果实腐烂。
3、自制菌种营养液,对灰霉菌种进行扩培。
4、研究了贵腐菌在自然环境、气候不具备时,研究了人工接种的方法和技术。
5、自制了酒精发酵的酵母营养液,提高了酵母对灰霉菌产生的葡萄霉素的抵抗力,使酒精发酵能够顺利进行。
6、从三种酵母中选用高耐酒精和二氧化硫的酵母----法国拉氟德spaek,其它具有良好酒精和二氧化硫耐受能力的酵母。
7、采用明胶+硅胶混合澄清,确定了两种胶体澄清时最佳比例,澄清效果显著。
附图说明
图1自然贵腐后的葡萄果实;图2自然感染贵腐菌的葡萄园;图3人工感染贵腐菌的葡萄。
具体实施方式
1、贵腐条件。按照干化葡萄的种植要求,通过限产、控水、迟采等干化措施,当葡萄进入成熟期后,抽样检测葡萄果实的平均糖度(Brix)达到≥18%以上时,具备了感染灰霉病的前提条件。
2、培育灰霉菌。从葡萄园土壤中提取灰霉菌(如果土壤中没有灰霉菌,可购买菌种),在实验室进行扩培,培养液:用经过100℃加热的开水,降温至 20℃,100Kg水中加入蔗糖2Kg,加入奶粉0.1Kg,搅拌均匀,加入菌种,保持培养液温度20~25℃,时间48h。
3、灰霉菌侵染果实。
实施1:将20%(质量)扩培后的带菌液体加入20℃、80%(质量)的水中混合均匀,用喷雾器喷洒到葡萄果实上,保持环境温度20~25℃,湿度≥ 55%~75%,湿度低于55%时及时喷雾(水)提高湿度。一天喷洒三次,上午10:00、中午12:00、下午14:00。
实施2:如果自然小气候环境条件不具备(即:葡萄果实糖酸比≥20,但天气晴天持续干燥),可以将干化后的果实从葡萄树上摘下,运至室内进行侵染。分拣出发霉后干瘪果、烂果、青果,严禁将表皮破裂的烂果混入塑料筐中,将完好的葡萄果穗铺放在下面带孔的塑料筐中,喷洒灰霉孢真菌,在塑料筐上面覆盖塑料薄膜,保持室内湿度≥55%~75%,温度20~25℃,24h后葡萄果实将被灰霉菌侵染,持续保持7~15天,直到果皮明显发皱、收缩。
4、侵染的程度和控制。每天观察葡萄果实的病变情况,对未发生病变的果实补喷菌水,感染时间24h后,灰霉孢子萌发果皮开始发皱,测量果实的含糖量和糖酸比,含糖量≥30%,糖酸比(葡萄和果糖糖g/总酸g)≥35,甘油含量≥3%(30g/L),脱水率≥25%{(未感染前质量/感染后质量)}*100%时,降低环境湿度,停止喷雾加湿,葡萄园禁止灌溉,保持土壤干燥,摘去遮挡果实的叶片,让阳光充分照射果实。感染期如果阴雨或持续潮湿天气,部分果实开始发生开裂现象,应立即用异菌脲可湿性粉剂1500倍液或40%嘧菌环胺水分散剂1500倍液喷杀,否则灰霉病进一步扩散会导致果实腐烂绝产。
5、红贵腐酒酿造。
红贵腐葡萄酒酿造工艺与干红葡萄酒工艺基本相同,但由于灰霉真菌排泄物会产生抗生素-葡萄霉素,阻止酵母的生长,使酒精发酵终止,以及贵腐后葡萄醪含糖高、粘度较大、稳定性差等因素,需要采取特殊工艺。本发明重点是解决了贵腐后的葡萄正常进行酒精发酵和稳定性处问题。
1)、脱梗压榨后的果汁入发酵罐后立即加入100mg~150mg/L二氧化硫进行灭菌。
2)、选用高耐酒精和二氧化硫的酵母,法国拉氟德spaek或其它具有良好酒精和二氧化硫耐受能力的酵母。
3)、提高酵母的营养和抵抗力,配置酵母的混合营养液:
磷酸氢二铵200mg/L+维生素B1 1~1.5mg/L+维生素C(抗坏血酸)50~ 100mg/L+维生素B6 0.18-0.2mg/L,将上述化合物复水混合。
4)、将扩培后的酵母+果胶酶+混合营养液按比例加入葡萄醪中,搅拌均匀,比通常发酵温度提高2-3℃,控制发酵罐温度保持在25-28℃之间,发酵时间 7-15天。
5)、下胶澄清稳定性处理。由于贵腐后的葡萄酒澄清难度较大,单独采用明胶澄清剂达不到澄清效果,本发明采用明胶混合硅胶配置澄清剂,方法和步骤:(1)将明胶粉末加入10℃纯净冷水中混合,混合比例50g(明胶)/L(水),再加入硅胶50~100g(硅胶)/L(水)混合搅拌;(2)将混合物升温溶解按比例缓慢加入需要澄清的葡萄汁中。明胶/葡萄汁:0.05~0.1g/L,硅胶/葡萄汁: 0.1~0.2g/L。
6)、冷稳定处理。贵腐酒中酒石酸盐含量较高会影响酒的稳定性,需要对贵腐酒进行冷稳定性处理。为了加速酒石酸盐的结晶沉淀,通过增加晶核数目达到快速结晶,将就是酸钾晶体粉碎成粉末用325目筛过筛,按4g/L添加量加入葡萄酒中,降温至-5℃保持24~48h后过滤。过滤后的酒石酸钾可以循环再利用。
本发明的有益效果是:
1、通过贵腐措施进一步减少了葡萄果实的水分,同时增加了葡萄果实的可溶性固体分味物质(含糖量)和对人体健康有益的成分,使葡萄酒的香气更加显著。
2、解决了贵腐后,由于葡萄果实高含糖(葡萄糖和果糖)阻遏酵母分解糖而造成发酵终止的问题。
3、解决了灰霉菌分泌一些代谢物——葡萄霉素(Grape mycin)阻止甜酒中酵母的生长,从而抑制酒精发酵的问题。
Claims (8)
1.一种贵腐红葡萄酒原料的制备和酿造技术,其特征在于,在葡萄生长期通过限产、控
水、摘叶、迟采,待葡萄果实充分成熟后,通过自然或人工感染灰霉菌后再酿造红贵腐葡萄
酒。其主要特征在于:
自然和人工结合侵染灰霉菌,要求葡萄果实的糖度(Brix)达到≥18%~22%,葡萄果实糖酸比≥20,迟采时间15~20天,具备贵腐条件。
2.配制菌种营养液。培养液:纯净水温度20~25℃,100Kg纯净水+蔗糖2~4Kg+奶粉0.1~0.3Kg,培养液温度20~25℃,时间48h。
3.灰霉菌侵染环境:环境温度20~25℃,湿度≥55%~75%。
4.侵染的程度和控制:灰霉菌感染时间1天~15天,含糖量≥30%,糖酸比(葡萄和果糖糖g/总酸g)≥35,甘油含量≥3%(30g/L),脱水率≥25%。当1%~5%果皮开裂时,用异菌脲可湿性粉剂1500倍液或40%嘧菌环胺水分散剂1500倍液喷杀,防止感染过度。
5.选用高耐酒精、耐高浓度糖和二氧化硫的酵母----法国拉氟德spaek酵母,对酒精耐受力≥16%,游离二氧化硫35~80mg/L,糖度(Brix)30%~40%。
6.酵母的混合营养液:磷酸氢二铵200mg/L+维生素B11~1.5mg/L+维生素C(抗坏血酸)50~100mg/L+维生素B60.18~0.2mg/L,将上述化合物复水混合。
7.澄清处理。复配澄清剂:明胶50g/L(水)+硅胶50~100g(硅胶)/L(水)混合搅拌;使用比例:明胶/葡萄汁:0.05~0.1g/L,硅胶/葡萄汁:0.1~0.2g/L。
8.稳定处理。酒石酸钾晶体粉碎成粉末用325目筛过筛,按4g/L添加量加入葡萄酒中,降温至-5℃,保持24~48h。
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Cited By (3)
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CN111019780A (zh) * | 2020-01-13 | 2020-04-17 | 甘肃莫高实业发展股份有限公司葡萄酒厂 | 一种贵腐葡萄酒的生产方法 |
CN112646673A (zh) * | 2020-12-29 | 2021-04-13 | 山东省葡萄研究院 | 一种贵人香葡萄贵腐酒的制备方法 |
CN114350462A (zh) * | 2022-01-28 | 2022-04-15 | 西北农林科技大学 | 一种桃红贵腐葡萄酒的酿造方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111019780A (zh) * | 2020-01-13 | 2020-04-17 | 甘肃莫高实业发展股份有限公司葡萄酒厂 | 一种贵腐葡萄酒的生产方法 |
CN112646673A (zh) * | 2020-12-29 | 2021-04-13 | 山东省葡萄研究院 | 一种贵人香葡萄贵腐酒的制备方法 |
CN114350462A (zh) * | 2022-01-28 | 2022-04-15 | 西北农林科技大学 | 一种桃红贵腐葡萄酒的酿造方法 |
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