CN110669602A - Brewing method of dry red wine of spine grape - Google Patents
Brewing method of dry red wine of spine grape Download PDFInfo
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- CN110669602A CN110669602A CN201911156678.8A CN201911156678A CN110669602A CN 110669602 A CN110669602 A CN 110669602A CN 201911156678 A CN201911156678 A CN 201911156678A CN 110669602 A CN110669602 A CN 110669602A
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000020095 red wine Nutrition 0.000 title claims abstract description 25
- 235000014787 Vitis vinifera Nutrition 0.000 title claims description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims description 12
- 240000006365 Vitis vinifera Species 0.000 title claims description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 235000014101 wine Nutrition 0.000 claims abstract description 23
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000068653 Vitis davidii Species 0.000 claims abstract description 20
- 235000004286 Vitis davidii Nutrition 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000005484 gravity Effects 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 238000012544 monitoring process Methods 0.000 claims abstract description 7
- DMLLDBVPAZQXSS-UHFFFAOYSA-N 2-hydroxybutanedioic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.OC(=O)C(O)CC(O)=O DMLLDBVPAZQXSS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004816 paper chromatography Methods 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 210000005069 ears Anatomy 0.000 claims description 21
- 241000219095 Vitis Species 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241001593968 Vitis palmata Species 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000002532 grape seed extract Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 238000004458 analytical method Methods 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 230000001953 sensory effect Effects 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000011514 vinification Methods 0.000 claims description 3
- 241000219094 Vitaceae Species 0.000 abstract description 7
- 235000021021 grapes Nutrition 0.000 abstract description 7
- 230000002431 foraging effect Effects 0.000 abstract 1
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
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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)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a dry red wine brewing method for spine grapes, which comprises the following steps: collecting Vitis davidii with fruit reaching physiological maturity; primarily selecting the collected spine grapes according to a preset primary selection standard, and manually selecting the spine grapes according to a preset ear selection standard; removing stalks of the selected spine grapes and crushing; putting into a fermentation tank for fermentation; after fermentation is finished, performing peel and residue separation, mixing the gravity flow juice and the light pressing juice, fully storing in a tank, inoculating commercial wine brewing lactic acid bacteria in a temperature environment of 18-25 ℃ to start malic acid lactic acid fermentation, and monitoring by using a paper chromatography method; adjusting sulfur dioxide to 45ppm after malic acid completely disappears, terminating lactic acid fermentation of malic acid to obtain wine initial sample; placing into an oak barrel for aging for 365 days to obtain the dry red wine. Compared with the related art, the wine brewed by the dry red wine brewing method of the invention has high quality and good taste.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of food processing, and particularly relates to a dry red wine brewing method for Vitis davidii.
[ background of the invention ]
The Vitis davidii var davidii is one of the native grape varieties in China, and is widely planted in the areas of Hunan, Jiangxi, Guizhou, Fujian and the like. At present, the spine grape is mainly eaten fresh, but fruits are thick in skin and many in seeds, meat sacs are adhered to the fruits, and the quality of fresh food is reduced. The postharvest processing of the vitis davidii fruits is in the primary stage, and the development of the vitis davidii industry is greatly restricted.
But the disease resistance of the spine grape is good, and the juice yield is high and can reach more than 65%. After the wine is physiologically matured, the sugar degree can reach 160g/L, and the potential alcohol degree can reach more than 8 degrees; the peel color is bright, and the proportion of peel and seed is relatively high, so that the method is an important research direction for brewing the dry red wine.
[ summary of the invention ]
The invention aims to provide a dry red wine brewing method for spine grapes, and the dry red wine brewed by the method is high in quality and good in taste.
In order to solve the technical problem, the invention provides a method for brewing dry red wine from Vitis vinifera L, which comprises the following steps:
and step S1, collecting the spine grape with the fruit reaching physiological maturity, and generating mature spine grape with the soluble solid content of more than 15 DEG Brix.
And S2, carrying out primary selection on the collected vitis davidii according to a preset primary selection standard, and carrying out artificial ear selection on the primarily selected vitis davidii according to a preset ear selection standard.
And step S3, removing stems and crushing the selected grapes.
Step S4, putting the mixture into a fermentation tank for fermentation; filling the mixture into a fermentation tank, and adding 45-60 ppm of sulfur dioxide, wherein the addition amount is determined according to a preset standard of the quality of raw materials; controlling the fermentation temperature to be 24-26 ℃, wherein the fermentation yeast is commercial active dry saccharomyces cerevisiae; the fermentation is started and then is circulated in a closed way every 6 hours, and the circulation quantity is 1/4; measuring specific gravity and temperature, monitoring fermentation condition, and determining whether open type oxygen dissolving is carried out according to the reduction condition of the specific gravity and a preset standard; and when the specific gravity is reduced to 1035, circularly adding white granulated sugar according to the required alcohol content to realize the control of the alcohol content.
And step S5, performing peel and residue separation after fermentation is finished, mixing the free-flowing juice and the light pressing juice, fully storing in a tank, inoculating commercial wine-making lactic acid bacteria in a temperature environment of 18-25 ℃ to start malic acid lactic acid fermentation, and monitoring by using a paper chromatography method.
Step S6, adjusting sulfur dioxide to 45ppm after malic acid completely disappears, terminating lactic acid fermentation of malic acid to obtain wine initial sample, and sampling, analyzing and recording; the analysis record comprises: specific gravity, sugar, alcohol, total acid, volatile acid, pH, sulfur dioxide, and taste notes sensory status.
And step S7, placing the red wine into an oak barrel for ageing for 365 days to obtain the dry red wine of the Vitis davidii.
Preferably, in step S7, the method further includes: the barrels are added during the aging period to make up for the wine sample volatilized from the oak barrel.
Preferably, after the step S7, the method further includes:
and step S8, guiding the dry red grape wine obtained after the aging into a wine storage tank to be stored as raw wine.
Preferably, in the step S2, the preset initial selection criterion is: the collected Vitis davidii is free of soil, damage, mildew, rot and green grains or the green grains are less than 3%; the preset spike selection standard is as follows: removing impurities and inferior fruits, wherein the inferior fruits comprise: the fruit ears which do not reach the physiological maturity standard, secondary fruit ears, mixed variety fruit ears, dried fruit ears, mildewed fruit ears, over-tightened fruit ears and soil-carrying fruit ears.
Compared with the prior art, the dry red wine brewed by the dry red wine brewing method has good quality and taste, and promotes the planting and development of the red grapes to a greater extent.
[ description of the drawings ]
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments of the present invention will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without inventive exercise.
FIG. 1 is a block flow diagram of a method for brewing dry red wine from Vitis vinifera according to an embodiment of the present invention.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in figure 1, the invention provides a method for brewing red raisin, which comprises the following steps:
and step S1, collecting the spine grape with the fruit reaching physiological maturity, and generating mature spine grape with the soluble solid content of more than 15 DEG Brix.
And S2, carrying out primary selection on the collected vitis davidii according to a preset primary selection standard, and carrying out artificial ear selection on the primarily selected vitis davidii according to a preset ear selection standard.
In step S2, the preset initial selection criterion is: the collected Vitis davidii is free of soil, damage, mildew, rot, green grains or green grains less than 3%.
The preset spike selection standard is as follows: removing impurities and inferior fruits, wherein the inferior fruits comprise: the fruit ears which do not reach the physiological maturity standard, secondary fruit ears, mixed variety fruit ears, dried fruit ears, mildewed fruit ears, over-tightened fruit ears and soil-carrying fruit ears. Wherein, the excessively tight cluster is a cluster with hardness greater than a preset standard, namely the Vitis davidii. The impurities include branches and leaves and other impurities.
And step S3, removing stems and crushing the selected grapes.
Step S4, putting the mixture into a fermentation tank for fermentation; filling the mixture into a fermentation tank, and adding 45-60 ppm of sulfur dioxide, wherein the addition amount is determined according to a preset standard of the quality of raw materials; controlling the fermentation temperature to be 24-26 ℃, wherein the fermentation yeast is commercial active dry saccharomyces cerevisiae; the fermentation is started and then is circulated in a closed way every 6 hours, and the circulation quantity is 1/4; measuring specific gravity and temperature, monitoring fermentation condition, and determining whether open type oxygen dissolving is carried out according to the reduction condition of the specific gravity and a preset standard; and when the specific gravity is reduced to 1035, circularly adding white granulated sugar according to the required alcohol content to realize the control of the alcohol content.
And step S5, performing peel and residue separation after fermentation is finished, mixing the free-flowing juice and the light pressing juice, fully storing in a tank, inoculating commercial wine-making lactic acid bacteria in a temperature environment of 18-25 ℃ to start malic acid lactic acid fermentation, and monitoring by using a paper chromatography method.
Step S6, adjusting sulfur dioxide to 45ppm after malic acid completely disappears, terminating lactic acid fermentation of malic acid to obtain wine initial sample, and sampling, analyzing and recording; the analysis record comprises: specific gravity, sugar, alcohol, total acid, volatile acid, pH, sulfur dioxide, and taste notes sensory status.
And step S7, placing the red wine into an oak barrel for ageing for 365 days to obtain the dry red wine of the Vitis davidii.
Preferably, in order to ensure the quality and taste, the step S7 further includes the step S71: the barrels are added during the aging period to make up for the wine sample volatilized from the oak barrel.
And step S8, guiding the dry red grape wine obtained after the aging into a wine storage tank to be stored as raw wine.
During the storage period, the raw wine is degummed and stabilized, and unstable pigment and tartaric crystals are removed by combining the pouring process; after thermal stability and tartaric stability test, raw wine can be subjected to diatomite filtration, plate-frame filtration and terminal membrane filtration for filling; the filling adopts an aseptic filling mode, and the finished wine is stored in a wine cellar or a warehouse with constant temperature and constant humidity.
That is, the brewing method of the dry red wine from Vitis vinifera according to the present invention comprises three stages of raw material quality control, fermentation management and post-management, wherein the steps S1-S3 are raw material quality control stages, the steps S4-S7 are fermentation management stages, and the steps S71 and S8 are post-management stages.
Compared with the prior art, the dry red wine brewed by the dry red wine brewing method has good quality and taste, and promotes the planting and development of the red grapes to a greater extent.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.
Claims (4)
1. The dry red wine brewing method of the spine grape is characterized by comprising the following steps:
s1, collecting the spine grape with the fruit reaching physiological maturity, and generating mature spine grape with the soluble solid content of more than 15 degrees Brix;
step S2, carrying out primary selection on the collected vitis davidii according to a preset primary selection standard, and carrying out artificial ear selection on the primarily selected vitis davidii according to a preset ear selection standard;
step S3, removing stems and crushing the selected vitis davidii;
step S4, putting the mixture into a fermentation tank for fermentation; filling the mixture into a fermentation tank, and adding 45-60 ppm of sulfur dioxide, wherein the addition amount is determined according to a preset standard of the quality of raw materials; controlling the fermentation temperature to be 24-26 ℃, wherein the fermentation yeast is commercial active dry saccharomyces cerevisiae; the fermentation is started and then is circulated in a closed way every 6 hours, and the circulation quantity is 1/4; measuring specific gravity and temperature, monitoring fermentation condition, and determining whether open type oxygen dissolving is carried out according to the reduction condition of the specific gravity and a preset standard; when the specific gravity is reduced to 1035, circularly adding white granulated sugar according to the required alcohol content to realize the control of the alcohol content;
step S5, performing peel and residue separation after fermentation is finished, mixing the free-flowing juice and the light pressing juice, fully storing in a tank, inoculating commercial wine-making lactic acid bacteria in a temperature environment of 18-25 ℃ to start malic acid lactic acid fermentation, and monitoring by using a paper chromatography method;
step S6, adjusting sulfur dioxide to 45ppm after malic acid completely disappears, terminating lactic acid fermentation of malic acid to obtain wine initial sample, and sampling, analyzing and recording; the analysis record comprises: specific gravity, sugar, alcohol, total acid, volatile acid, pH, sulfur dioxide, and taste notes sensory;
and step S7, placing the red wine into an oak barrel for ageing for 365 days to obtain the dry red wine of the Vitis davidii.
2. The method for brewing dry red wine from Vitis vinifera as claimed in claim 1, further comprising, in step S7: the barrels are added during the aging period to make up for the wine sample volatilized from the oak barrel.
3. The method for brewing dry red wine from Vitis vinifera as claimed in claim 1, further comprising, after step S7:
and step S8, guiding the dry red grape wine obtained after the aging into a wine storage tank to be stored as raw wine.
4. The dry red brewing method for Vitis davidii according to claim 1, wherein in the step S2, the preset initial selection criteria are: the collected Vitis davidii is free of soil, damage, mildew, rot and green grains or the green grains are less than 3%; the preset spike selection standard is as follows: removing impurities and inferior fruits, wherein the inferior fruits comprise: the fruit ears which do not reach the physiological maturity standard, secondary fruit ears, mixed variety fruit ears, dried fruit ears, mildewed fruit ears, over-tightened fruit ears and soil-carrying fruit ears.
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| CN201911156678.8A CN110669602A (en) | 2019-11-22 | 2019-11-22 | Brewing method of dry red wine of spine grape |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911156678.8A CN110669602A (en) | 2019-11-22 | 2019-11-22 | Brewing method of dry red wine of spine grape |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU19535U1 (en) * | 2001-06-13 | 2001-09-10 | Закрытое акционерное общество "Агрофирма "МЫСХАКО" | TECHNOLOGICAL LINE FOR THE PRODUCTION OF WINE GRAPES NATURAL DRY EXHIBITED "MYSHAKO RED" |
| CN101024804A (en) * | 2007-03-19 | 2007-08-29 | 中法合营王朝葡萄酿酒有限公司 | Intensified red wine and its brewing process |
| CN101586062A (en) * | 2009-06-10 | 2009-11-25 | 石曙光 | Technique of brewing grape dry red wine from spine grape |
| CN102181340A (en) * | 2011-04-20 | 2011-09-14 | 湖南神州庄园葡萄酒业有限公司 | Book reservation dry red grape wine and brewing method thereof |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| CN108865555A (en) * | 2018-07-18 | 2018-11-23 | 北京澳德投资集团有限公司 | A kind of claret and its production technology |
| CN109288098A (en) * | 2018-12-07 | 2019-02-01 | 南方葡萄沟酒庄有限公司 | A kind of continuous separation equipment of the grape with cleaning device |
| CN109370824A (en) * | 2018-12-24 | 2019-02-22 | 御马国际葡萄酒业(宁夏)有限公司 | A kind of claret brewing method |
| CN109385348A (en) * | 2018-12-21 | 2019-02-26 | 北京欧菲堡酒庄有限公司 | A kind of claret brewage process |
-
2019
- 2019-11-22 CN CN201911156678.8A patent/CN110669602A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU19535U1 (en) * | 2001-06-13 | 2001-09-10 | Закрытое акционерное общество "Агрофирма "МЫСХАКО" | TECHNOLOGICAL LINE FOR THE PRODUCTION OF WINE GRAPES NATURAL DRY EXHIBITED "MYSHAKO RED" |
| CN101024804A (en) * | 2007-03-19 | 2007-08-29 | 中法合营王朝葡萄酿酒有限公司 | Intensified red wine and its brewing process |
| CN101586062A (en) * | 2009-06-10 | 2009-11-25 | 石曙光 | Technique of brewing grape dry red wine from spine grape |
| CN102181340A (en) * | 2011-04-20 | 2011-09-14 | 湖南神州庄园葡萄酒业有限公司 | Book reservation dry red grape wine and brewing method thereof |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| CN108865555A (en) * | 2018-07-18 | 2018-11-23 | 北京澳德投资集团有限公司 | A kind of claret and its production technology |
| CN109288098A (en) * | 2018-12-07 | 2019-02-01 | 南方葡萄沟酒庄有限公司 | A kind of continuous separation equipment of the grape with cleaning device |
| CN109385348A (en) * | 2018-12-21 | 2019-02-26 | 北京欧菲堡酒庄有限公司 | A kind of claret brewage process |
| CN109370824A (en) * | 2018-12-24 | 2019-02-22 | 御马国际葡萄酒业(宁夏)有限公司 | A kind of claret brewing method |
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