CN110804512A - Production method of pure-juice grape white spirit - Google Patents
Production method of pure-juice grape white spirit Download PDFInfo
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- CN110804512A CN110804512A CN201911246950.1A CN201911246950A CN110804512A CN 110804512 A CN110804512 A CN 110804512A CN 201911246950 A CN201911246950 A CN 201911246950A CN 110804512 A CN110804512 A CN 110804512A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A production method of pure-juice grape white spirit comprises the following steps: (1) metering and checking the fresh grapes which arrive at the shipment; (2) pouring the grapes into a screening platform, and further screening, removing impurities and removing rotten fruits; (3) crushing into slurry; (4) pre-fermentation; (5) activating yeast and adding; (6) fermenting; (7) squeezing; (8) distilling; (9) aging; (10) blending; (11) filling: after the wine bottle is brushed, whether foreign matters exist or not is checked through quality inspection and the like, and then the wine bottle is capped by using a capping machine. The invention has the advantages that the yeast reaches the optimal fermentation degree, the alcoholic strength is between 15 and 18 percent, no sugar is added in the fermentation process, and the concentrated grape juice is fed in batch or for multiple times, the fermentation temperature is controlled, the vitality and the quantity of the saccharomycetes in the fermentation raw materials and the sugar degree in the raw materials are controlled, so that the grape wine is kept in the optimal yeast vitality state, the alcoholic strength of 15 to 18 percent vol is further generated, and the grape wine with high yield and good quality is obtained.
Description
Technical Field
The invention relates to a method for producing white spirit by using grapes.
Background
At present, most of grape white spirit is white spirit obtained by fermenting grape wine by a grape wine manufacturer, squeezing peel dregs and distilling. The white spirit is stored in oak barrels abroad and is called as VS, VO, VSOP and XO grade brandy after 2, 3, 4 and 6 years. Therefore, the existing grape white spirit is mostly skin residue distilled spirit. There are also individual grape growers who directly ferment and distill the late-selling grapes into white spirit, but because the glucose content is low, if the best yeast fermentation degree with high yield and good wine quality is achieved, for example, the alcoholic strength is 16% vol, a large amount of white granulated sugar must be added. This results in a large amount of alcohol being fermented from white sugar and not from grape material. Also causes the poor quality of the white wine.
The conventional wine fermentation is to calculate the required alcohol content in advance, add corresponding sugar, grape, water and yeast, control the pre-fermentation temperature and then carry out natural fermentation. Therefore, the concentration of the early fermentation raw materials is high, the yeast is over-nourished, the yeast is over-propagated, the temperature is over-high or is forcibly cooled, and then useless consumption of nutrient substances or generation of harmful substances and accumulation are generated.
Disclosure of Invention
The invention provides a production method of a grape white spirit, which can ensure that yeast reaches the optimal fermentation degree, no sugar is added in the fermentation process, the yeast is kept in the optimal yeast activity state, and the optimal alcoholic strength and the material components required by the product are further produced.
The invention is realized by the following technical scheme: a production method of pure-juice grape white spirit comprises the following steps: (1) metering and checking the fresh grapes which arrive at the goods, and selecting the fresh grapes which meet the quality requirement as raw materials;
(2) pouring the grapes into a screening platform, and further screening, removing impurities and removing rotten fruits; (3) crushing into slurry: removing grape stalks, crushing, collecting crushed pulp, and conveying the pulp into a fermentation tank; (4) pre-fermentation: the grapes are pre-fermented in a fermentation tank, and the temperature is controlled to be 25-30 ℃;
(5) yeast activation and addition: adding yeast 0.015-0.05 wt%, and stirring with air; (6) fermentation: monitoring the fermentation temperature, controlling the fermentation temperature at 28-35 ℃, controlling the total sugar at 10-25g/l, controlling the growth rate of s yeast spores at 20-50%, introducing sterile air every 5 hours, and when the inspection index is lower than the requirement: adding the concentrated grape juice in a flowing manner until the total sugar meets the requirement; and (3) increasing or decreasing the temperature to control the activity of the yeast when the activity of the yeast is reduced or increased, stopping controlling the state after the fermentation is carried out for 100 hours, and checking the indexes of fermentation raw materials: the alcoholic strength is 14-16% vol, the total sugar is 5g/l +/-3, and the growth rate of yeast spores is more than 30%; closing the manhole of the fermentation tank, checking the smoothness of the breather valve, and then controlling the temperature to be 27-35 ℃ for fermentation for 30 days;
(7) squeezing: pumping the mature fermented mash into a double-screw squeezer, carrying out liquid separation, storing the lees peel residues in a storage tank, and storing the liquor in sake;
(8) and (3) distillation: distilling fermented grape juice to obtain 50-65% (v/v) wine base;
(9) aging: aging the distilled wine to ensure that the wine has more complete taste and fragrance and softer mouthfeel;
(10) blending: mixing appropriate amount of wine of different years, adding flavoring wine, and blending;
(11) filling: after the wine bottle is brushed, whether foreign matters exist or not is checked through quality inspection and the like, and then the wine bottle is capped by using a capping machine.
Preferably, in the step, after the grape pulp enters the fermentation tank, the grape pulp is fermented by yeast, 100 kg of yeast solution with the activity unit of more than 100000 is added after the grape pulp is fermented for 24 hours, the mixture is uniformly stirred by sterile air, the total sugar is kept between 100 and 250g/l, and when the total sugar is changed, the grape concentrated pulp is supplemented to the required range, so that the yeast spore rate in the fermentation tank is kept in a state of 60% +/-10.
The invention has the advantages that the yeast reaches the optimal fermentation degree, the alcoholic strength is between 15 and 18 percent, no sugar is added in the fermentation process, and the concentrated grape juice is fed in batch or for multiple times, the fermentation temperature is controlled, the vitality and the quantity of the saccharomycetes in the fermentation raw materials and the sugar degree in the raw materials are controlled, so that the grape wine is kept in the optimal yeast vitality state, the alcoholic strength of 15 to 18 percent vol is further generated, and the grape wine with high yield and good quality is obtained.
Description of the drawings:
FIG. 1 is a process diagram of the present invention.
The specific implementation mode is as follows:
as shown in fig. 1, embodiment 1: the production method of the pure-juice grape white spirit comprises the following steps: (1) metering and checking the fresh grapes which arrive at the goods, and selecting the fresh grapes which meet the quality requirement as raw materials;
(2) pouring the grapes into a screening platform, and further screening, removing impurities and removing rotten fruits; (3) crushing into slurry: removing grape stalks, crushing, collecting crushed pulp, and conveying the pulp into a fermentation tank; (4) pre-fermentation: the grapes are pre-fermented in a fermentation tank, and the temperature is controlled to be 25-30 ℃; (5) activating yeast and adding: adding yeast in a weight ratio of 0.015%, and introducing air for stirring after adding the yeast; (6) fermentation: monitoring the fermentation temperature, controlling the fermentation temperature at 28 ℃, controlling the total sugar at 10g/l, controlling the growth rate of s yeast spores at 20%, introducing sterile air every 5 hours, and when the inspection index is lower than the requirement: adding the concentrated grape juice in a flowing manner until the total sugar meets the requirement; and (3) increasing or decreasing the temperature to control the activity of the yeast when the activity of the yeast is reduced or increased, stopping controlling the state after the fermentation is carried out for 100 hours, and checking the indexes of fermentation raw materials: the alcoholic strength is 14% vol, the total sugar is 5g/l, and the growth rate of yeast spores is more than 30%; closing a manhole of the fermentation tank, checking the smoothness of a breather valve, and then controlling the temperature to be 27 ℃ for fermentation for 30 days;
(7) squeezing: pumping the mature fermented mash into a double-screw squeezer, carrying out liquid separation, storing the lees peel residues in a storage tank, and storing the liquor in sake;
(8) and (3) distillation: distilling fermented grape juice to obtain 50% (v/v) wine base; (9) ageing: aging the distilled wine to ensure that the wine has more complete taste and fragrance and softer mouthfeel;
(10) blending: mixing appropriate amount of wine of different years, adding flavoring wine, and blending;
(11) filling: after the wine bottle is brushed, whether foreign matters exist or not is checked through quality inspection and the like, and then the wine bottle is capped by using a capping machine.
Example 2: the production method of the pure-juice grape white spirit comprises the following steps: (1) metering and checking the fresh grapes which arrive at the goods, and selecting the fresh grapes which meet the quality requirement as raw materials;
(2) pouring the grapes into a screening platform, and further screening, removing impurities and removing rotten fruits; (3) crushing into slurry: removing grape stalks, crushing, collecting crushed pulp, and conveying the pulp into a fermentation tank; (4) pre-fermentation: the grapes are pre-fermented in a fermentation tank, and the temperature is controlled at 30 ℃; (5) activating yeast and adding: adding yeast in a weight ratio of 0.05%, and introducing air for stirring after adding the yeast; (6) fermentation: monitoring the fermentation temperature, controlling the fermentation temperature at 35 ℃, controlling the total sugar at 25g/l, controlling the growth rate of s yeast spores at 50%, introducing sterile air every 5 hours, and when the inspection index is lower than the requirement: adding the concentrated grape juice in a flowing manner until the total sugar meets the requirement; and (3) increasing or decreasing the temperature to control the activity of the yeast when the activity of the yeast is reduced or increased, stopping controlling the state after the fermentation is carried out for 100 hours, and checking the indexes of fermentation raw materials: the alcoholic strength is 16% vol, the total sugar is 6g/l, and the growth rate of yeast spores is more than 30%; closing a manhole of the fermentation tank, checking the smoothness of a breather valve, and then controlling the temperature to be 35 ℃ for fermentation for 30 days;
(7) squeezing: pumping the mature fermented mash into a double-screw squeezer, carrying out liquid separation, storing the lees peel residues in a storage tank, and storing the liquor in sake;
(8) and (3) distillation: distilling the fermented grape juice to obtain 65-degree wine base; (9) ageing: aging the distilled wine to ensure that the wine has more complete taste and fragrance and softer mouthfeel;
(10) blending: mixing appropriate amount of wine of different years, adding flavoring wine, and blending;
(11) filling: after the wine bottle is brushed, whether foreign matters exist or not is checked through quality inspection and the like, and then the wine bottle is capped by using a capping machine.
Claims (2)
1. A production method of pure-juice grape white spirit is characterized by comprising the following steps: (1) metering and checking the fresh grapes which arrive at the goods, and selecting the fresh grapes which meet the quality requirement as raw materials;
pouring the grapes into a screening platform, and further screening, removing impurities and removing rotten fruits; (3) crushing into slurry: removing grape stalks, crushing, collecting crushed pulp, and conveying the pulp into a fermentation tank; (4) pre-fermentation: the grapes are pre-fermented in a fermentation tank, and the temperature is controlled to be 25-30 ℃; (5) activating yeast and adding: adding yeast 0.015-0.05 wt%, and stirring with air; (6) fermentation: monitoring the fermentation temperature, controlling the fermentation temperature at 28-35 ℃, controlling the total sugar at 10-25g/l, controlling the growth rate of s yeast spores at 20-50%, introducing sterile air every 5 hours, and when the inspection index is lower than the requirement: adding the concentrated grape juice in a flowing manner until the total sugar meets the requirement; and (3) increasing or decreasing the temperature to control the activity of the yeast when the activity of the yeast is reduced or increased, stopping controlling the state after the fermentation is carried out for 100 hours, and checking the indexes of fermentation raw materials: the alcoholic strength is 14-16% vol, the total sugar is 5g/l +/-3, and the growth rate of yeast spores is more than 30%; closing the manhole of the fermentation tank, checking the smoothness of the breather valve, and then controlling the temperature to be 27-35 ℃ for fermentation for 30 days;
squeezing: pumping the mature fermented mash into a double-screw squeezer, carrying out liquid separation, storing the lees peel residues in a storage tank, and storing the liquor in sake;
and (3) distillation: distilling fermented grape juice to obtain 50-65% (v/v) wine base; (9) ageing: aging the distilled wine to ensure that the wine has more complete taste and fragrance and softer mouthfeel;
(10) blending: mixing appropriate amount of wine of different years, adding flavoring wine, and blending;
(11) filling: after the wine bottle is brushed, whether foreign matters exist or not is checked through quality inspection and the like, and then the wine bottle is capped by using a capping machine.
2. The method for producing pure grape wine as claimed in claim 1, wherein in the said step, after the grape pulp enters the fermentation tank, the grape pulp is fermented with yeast, after 24 hours of fermentation, 100 kg of yeast solution with activity unit above 100000 is added, and stirred uniformly with sterile air, the total sugar is kept at 100-250 g/l, and if there is variation, the grape concentrated pulp is used to supplement the required range, so that the yeast spore rate in the fermentation tank is kept at 60% ± 10 state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246950.1A CN110804512A (en) | 2019-12-09 | 2019-12-09 | Production method of pure-juice grape white spirit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911246950.1A CN110804512A (en) | 2019-12-09 | 2019-12-09 | Production method of pure-juice grape white spirit |
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| CN110804512A true CN110804512A (en) | 2020-02-18 |
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| CN201911246950.1A Pending CN110804512A (en) | 2019-12-09 | 2019-12-09 | Production method of pure-juice grape white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111154581A (en) * | 2020-03-17 | 2020-05-15 | 山西尧京酒业有限公司 | Grape distilled wine formula and preparation process thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
| JP2001061463A (en) * | 1999-08-31 | 2001-03-13 | Yoshiya Sano | Fermented grape liquid, its production and liqueur comprising fermented grape liquid added thereto |
| CN101962603A (en) * | 2009-07-24 | 2011-02-02 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102634427A (en) * | 2012-05-14 | 2012-08-15 | 甘肃省轻工研究院 | Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof |
| CN102925311A (en) * | 2012-11-19 | 2013-02-13 | 汪雅平 | Production method of grape wine |
| CN104629972A (en) * | 2014-12-24 | 2015-05-20 | 中国农业大学烟台研究院 | Production method of natural sweet grape wine |
-
2019
- 2019-12-09 CN CN201911246950.1A patent/CN110804512A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
| JP2001061463A (en) * | 1999-08-31 | 2001-03-13 | Yoshiya Sano | Fermented grape liquid, its production and liqueur comprising fermented grape liquid added thereto |
| CN101962603A (en) * | 2009-07-24 | 2011-02-02 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102634427A (en) * | 2012-05-14 | 2012-08-15 | 甘肃省轻工研究院 | Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof |
| CN102925311A (en) * | 2012-11-19 | 2013-02-13 | 汪雅平 | Production method of grape wine |
| CN104629972A (en) * | 2014-12-24 | 2015-05-20 | 中国农业大学烟台研究院 | Production method of natural sweet grape wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111154581A (en) * | 2020-03-17 | 2020-05-15 | 山西尧京酒业有限公司 | Grape distilled wine formula and preparation process thereof |
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Application publication date: 20200218 |
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| RJ01 | Rejection of invention patent application after publication |