CN111471548A - Natural yeast fermentation process for wine cultivated in soil biodiversity - Google Patents
Natural yeast fermentation process for wine cultivated in soil biodiversity Download PDFInfo
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- CN111471548A CN111471548A CN202010308255.XA CN202010308255A CN111471548A CN 111471548 A CN111471548 A CN 111471548A CN 202010308255 A CN202010308255 A CN 202010308255A CN 111471548 A CN111471548 A CN 111471548A
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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
Abstract
The invention relates to a wine natural yeast fermentation process for soil biodiversity cultivation, which firstly improves soil and comprises the following steps: composting the straws and the livestock and poultry manure for 5 months, and fermenting under aerobic condition; after fertilization, the good physical and chemical properties of the soil, the balanced nutrients and the stable supply of the soil fertility are kept; deep digging is adopted to loosen the soil, and trace elements such as zinc, boron and the like required by grapes are supplemented; leguminous crops such as oat, alfalfa and the like are planted in the orchard, so that the soil is loosened and the nitrogen fertilizer supply is improved; culturing soil microbial flora to effectively absorb minerals and trace mineral elements. Secondly, planting excellent wine grapes, and finally, carrying out wine fermentation. The invention has the advantages that: planting nitrogen-containing plants to improve the nitrogen content of the soil, ensuring the growth of grapevines, composting to improve the organic matter of the soil, culturing soil microorganisms and helping capillary roots to effectively absorb mineral substances; the grape fermentation uses natural yeast flora in nature, and the grape wine is effectively prevented from being oxidized on the premise of not adding sulfur dioxide.
Description
Technical Field
The invention relates to the field of wine natural yeast fermentation, in particular to a wine natural yeast fermentation process for soil organism diversity cultivation.
Background
Biodiverse environments include vegetation, organisms, animals, birds, insects. The natural ecological chain is closed, and the use of chemical pesticides for preventing plant diseases and insect pests through artificial intervention is reduced.
Biodiversity environment of eastern foot of Helan mountain A
(1) The main plants include 25 plants of Gramineae, 20 plants of Compositae, 18 plants of Leguminosae, 7 plants of Cyperaceae, and 4 plants of other families. The plants of the Gramineae, Compositae and Leguminosae are the most, and particularly, there are 24 kinds of Heilan mountains of the Artemisia. The grassland type (a) desert grassland type accounts for 50.7% of the total area of the natural grassland in the whole city, and the main group-building species and dominant species are stigmata brachyotis, spiny spire, cathead thorn, artemisia frigida, artemisia nigra, artemisia xanthioides and the like. (b) Grassland desertification, which is distributed in the eastern foot inundation fan of Helan mountain. Accounting for 7.9 percent. The main group-building species and dominant species include pearl, cathead thorn, Shadongchun, red sand, ephedra, scallion, etc. (c) The dry desert is mainly distributed in arid zones in northern areas of Ningxia, and accounts for 1.4 percent. The grassland mainly comprises salt claw, Siberian nitraria and white sand sagebrush. (d) The low wetland meadows are distributed in yellow river alluvial plains and lake alluvial plains, account for 6.7 percent, and the meadows mainly comprise large grasses, and the mass-establishing seeds and dominant seeds are plants with better quality such as pseudophragmitis, lysimachia, splendid achnatherum, reed, barnyard grass and the like, and annual halophytes such as artemisia halodendron and the like. (e) Swamp plants are distributed in seasonal accumulated water or excessively humid low-lying areas of yellow river diversion irrigation areas, account for 3 percent, and the grassland of the swamp plants mainly comprises reed, cattail, common burreed herb, allium mongolicum and other plants. (f) Bush grassland, the dryland shrub component with Prunus mongolica as the group seed is distributed in the shallow mountain area of Hailan mountain in the market; the dry midland shrubs which take the wild jujube as the main species are distributed in the furrows and valleys of eastern foot of the Helan mountain and the front edge zone of the Hongda fan in the market; the dry and middle shrubs which are used as the group seeds of ash seeds, wild peaches and the like are distributed in the low mountain and middle mountain belts of the Heilan mountain. Accounting for 30.1 percent.
(2) Wild plant resources, Heilanshan, sharing 665 species of wild vascular plants, belonging to 81 families and 318 genera.
(3) The wild medicinal plant resource mainly comprises more than 40 kinds of ginkgo, rhubarb, ephedra, astragalus root, liquorice, purple Chinese sage, motherwort, red cherry and the like. Precious rare plants are distributed with 5 national key protective plants: ammopiptanthus mongolicus, wild soybean, mongolian almond, Heilanshan clove and astragalus;
(4) oil plants: the oil plant includes Chinese pine, wild peach, walnut, swertia chinensis, etc. Tannin plants: chinese pine, Quercus liaotungensis, wild walnut, hazelnut, etc.;
(5) aromatic oil plants: rose, thyme, clove, mint, elsholtzia, artemisia scoparia, artemisia selengensis, pinus armandi and the like;
(6) ornamental plants: rose, robinia pseudoacacia, pagodatree, Syringa oblata, lotus flower, Callicarpa glabra, etc. The cultivated varieties include peony, rose, and the like;
(7) water and soil conservation plant: folium et cacumen Saussureae Involueratae, flos Rosae Davuricae, herba Artemisiae Ordosicae, flos Carthami, Salix psammophila, Ailanthus altissima, Sichuan hazelnut, Corylus Coryli Heterophylla, and Calligonum mongolicum. The cultivated varieties include Shadawang, alfalfa, caragana microphylla, red sage and the like; starch plant: jerusalem artichoke, quercus robur, Sichuan hazel nut, rhizoma polygonati, fern and the like; fiber plants: elm, iris lactea, wild oat, reed, hemp, flax, elm, scorpion grass, girald daphne bark, etc.
(8) Wild animal resources, wild animals are mainly distributed in the herland mountain area. Through comprehensive scientific research, 182 species and subspecies of terrestrial vertebrates, 51 species of domestic animals and 120 species of birds exist. Wherein 39 species and subspecies are new records of the distribution of the Heilan mountain; of the rare animals protected in 32 countries, there are 26 species of birds in the family 11 and 6 species of animals in the family 4. Distributed in Haolan mountainous area are blue horse chicken, red deer, horse musk deer, sheep, iritis, eagle, etc.; the artificial bustard is distributed in plain, desert, river and lake, and comprises ferret, lynx, swan, gray crane, rain crane, great bustard, etc.
B, soil microorganisms:
effects of vegetation type on microbial population the vegetation type has a very important impact on soil microbial community structure, diversity and ecological function. The plant root system can effectively absorb the mineral elements after the mineral elements are decomposed by the microorganisms.
Influence of soil type on microbial quantity and enzyme activity soil microbes promote energy flow and material circulation of the ecosystem, and are an important component of the ecosystem. Research on the distribution relationship between the microbial grassland vegetation types and the soil slope types in Ningxia desert grassland soil slopes shows that the size sequence of the bacterial quantity distribution is light soil, sandy soil and tight sandy soil, and the size sequence of the actinomycetes quantity distribution is tight sandy soil, light soil and medium soil;
c soil type:
according to the factors of soil formation, the process of soil formation and soil properties, the soil types comprise 9 soil types such as limonite, sierozem, silted soil, meadow soil, saline soil, lake soil, beauveria soil, aeolian sandy soil, bedding soil and the like, 28 soil types, 48 soil types and more than 500 soil types or varieties, the matrix of the land formation in the area is mainly alluvial deposit, the soil contains gravels and sand grains, the terrain fluctuation is small, the aeolian sandy soil is mainly light sierozem, the aeolian sandy soil and the beauveria soil are distributed in total pieces, the phosphorus and nitrogen are deficient, the content of organic matters is low (0.4 percent-1.0 percent), and the pH value is 7.4-8.4.
The grape wine is a common wine beverage, the variety of the grape wine is various, and the produced grape wine is different due to different grape raw materials and production processes. The wine contains various amino acids, mineral trace elements and the like which can be directly absorbed by human bodies, so the wine can play a good role in maintaining and regulating the physiological functions of the human bodies.
The soil mainly comprises light lime-soil, calcium soil and wind sand soil, and is characterized in that the soil is in a high elevation slope of 1300 meters along the hills of Helan mountain in Ningxia million mu gallery: 1. the fertilizer is relatively barren, and N, P, Cu, Fe, Zn and B are in a deficient state except for abundant potassium and calcium; 2. organic matter and total N content are low; the pH value is not less than 8, so that the absorption of certain nutrient elements is influenced; 4. the microbial flora is less and has single function. If chemical fertilizer is used alone, the soil fertility slips down year by year, the soil is seriously hardened, and the microbial flora is less.
Disclosure of Invention
The invention provides a natural yeast fermentation process for grape wine in soil organism diversity cultivation, which aims to improve the soil condition of grape cultivation, realize pesticide-free chemical fertilizer planting, avoid adding yeast and avoid adding sulfur dioxide.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the natural yeast fermentation process of wine cultivated in soil organism variety includes: firstly, soil improvement is carried out, and the method comprises the following steps:
a) composting the straws and the livestock and poultry manure for 5 months, and fermenting under aerobic condition;
b) after fertilization, the good physical and chemical properties of the soil, the balanced nutrients and the stable supply of the soil fertility are kept;
c) deep digging is adopted to loosen the soil, and trace elements such as zinc, boron and the like required by grapes are supplemented;
d) leguminous crops such as oat, alfalfa and the like are planted in the orchard, so that the soil is loosened and the nitrogen fertilizer supply is improved;
e) culturing soil microbial flora to effectively absorb minerals and trace mineral elements.
And planting excellent wine grapes with the age of more than 6 years.
And finally, carrying out wine fermentation, which comprises the following steps:
the method comprises the following steps: manually picking grapes, picking fruits and removing stems, and reserving 20% of grape stems and complete grape grains;
step two: juicing the grape granules, pumping the grape juice, grape skin and grape seeds into a fermentation stainless steel tank, and fermenting by using yeast in a natural environment;
step three: continuously fermenting, floating grape skin and pulp to the surface, extracting grape juice, and pouring onto the grape skin and pulp to gently extract anthocyanidin and tannin;
step four: after the alcohol fermentation is finished, putting the obtained wine into a small oak barrel, carrying out malic acid lactic acid fermentation, putting grape peel residues into a juice extractor for juice extraction, independently putting the juice extracted wine obtained by the juice extraction into the oak barrel for ageing and clarification, and mixing the aged wine with the wine to enhance the red wine structure;
step five: culturing wine in oak barrel for 12 months, adding into barrel to avoid oxidation, and stirring and poking once every three months;
step six: blending before bottling, and bottling without filtering.
In the fourth step, the juice-extracting wine is not protected by sulfur dioxide in the aging process, and the wine mud of the wine-extracting wine is used to balance the oxidation reduction of the wine in the barrel.
The invention has the advantages that: 1. planting nitrogenous plants to improve soil nitrogenous, ensuring grapevine growth, composting to improve soil organic matters and culture soil microorganisms, helping capillary roots to effectively absorb mineral substances, and spraying Chinese herbal medicine liquid to prevent and control plant diseases and insect pests without using chemical pesticides and chemical fertilizers;
2. the grape fermentation uses natural yeast flora in nature, and the grape wine is effectively prevented from being oxidized on the premise of not adding sulfur dioxide.
Detailed Description
The present invention is described in further detail below.
The natural yeast fermentation process of grape wine for soil biodiversity cultivation includes the following steps:
a) composting the straws and the livestock and poultry manure for 5 months, and fermenting under aerobic condition;
b) after fertilization, the good physical and chemical properties of the soil, the balanced nutrients and the stable supply of the soil fertility are kept;
c) deep digging is adopted to loosen the soil, and trace elements such as zinc, boron and the like required by grapes are supplemented;
d) leguminous crops such as oat, alfalfa and the like are planted in the orchard, so that the soil is loosened and the nitrogen fertilizer supply is improved;
e) culturing soil microbial flora to effectively absorb minerals and trace mineral elements.
And planting excellent wine grapes with the age of more than 6 years.
After improvement, high-quality wine grapes can be planted on most gravel soil of the Hongma fan. The soil organic matter can promote the formation of soil aggregate structure, improve the soil structure, promote the growth of plants of the thorn Wei, and improve the quality of agricultural products. The organic matter is in positive correlation with the secondary tip occurrence number, the organic matter is in very obvious correlation with the root quantity and the root depth, the more the organic matter is, the more the ten soil hairy roots are, and the distribution has the characteristic of following the organic matter distribution, so that the soil organic matter is in a very obvious positive correlation trend with soluble solid matters, anthocyanin and tannin on the basis of ensuring the normal development of a grape root system, and is in very obvious positive correlation with total phenol, and the compost ensures the healthy growth of wine grapes and obtains high-quality wine grape raw materials.
And finally, carrying out wine fermentation, which comprises the following steps:
the method comprises the following steps: manually picking grapes, picking fruits and removing stems, and reserving 20% of grape stems and complete grape grains;
step two: juicing the grape granules, pumping the grape juice, grape skin and grape seeds into a fermentation stainless steel tank, and fermenting by using yeast in a natural environment; this makes the wine more tasteful and stronger.
Step three: continuously fermenting, floating grape skin and pulp to the surface, extracting grape juice, and pouring onto the grape skin and pulp to gently extract anthocyanidin and tannin; when the alcohol concentration is gradually increased, the sugar content in the wine is gradually reduced, and carbon dioxide generated by fermentation extends upwards to push the grape skin and the grape pulp upwards to the surface, so that a thick layer of cover is formed to protect the underlying grapes from being oxidized.
Step four: after the alcohol fermentation is finished, putting the obtained wine into a small oak barrel, carrying out malic acid lactic acid fermentation, putting grape peel residues into a juice extractor for juice extraction, independently putting the juice extracted wine obtained by the juice extraction into the oak barrel for ageing and clarification, and mixing the aged wine with the wine to enhance the red wine structure; the expressed wine contains more tannin and can be mixed into wine after aging to enhance the structure of red wine.
Step five: culturing wine in oak barrel for 12 months, adding into barrel to avoid oxidation, and stirring and poking once every three months;
step six: blending before bottling, and bottling without filtering.
In the fourth step, the juice-extracting wine is not protected by sulfur dioxide in the aging process, and the wine mud of the wine-extracting wine is used to balance the oxidation reduction of the wine in the barrel.
The present invention and its embodiments have been described above, but the description is not limitative, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (2)
1. The natural yeast fermentation process of grape wine cultivated in soil biodiversity is characterized in that: firstly, soil improvement is carried out, and the method comprises the following steps:
a) composting the straws and the livestock and poultry manure for 5 months, and fermenting under aerobic condition;
b) after fertilization, the good physical and chemical properties of the soil, the balanced nutrients and the stable supply of the soil fertility are kept;
c) deep digging is adopted to loosen the soil, and trace elements such as zinc, boron and the like required by grapes are supplemented;
d) leguminous crops such as oat, alfalfa and the like are planted in the orchard, so that the soil is loosened and the nitrogen fertilizer supply is improved;
e) culturing soil microbial flora to effectively absorb minerals and trace mineral elements.
And planting excellent wine grapes with the age of more than 6 years.
And finally, carrying out wine fermentation, which comprises the following steps:
the method comprises the following steps: manually picking grapes, picking fruits and removing stems, and reserving 20% of grape stems and complete grape grains;
step two: juicing the grape granules, pumping the grape juice, grape skin and grape seeds into a fermentation stainless steel tank, and fermenting by using yeast in a natural environment;
step three: continuously fermenting, floating grape skin and pulp to the surface, extracting grape juice, and pouring onto the grape skin and pulp to gently extract anthocyanidin and tannin;
step four: after the alcohol fermentation is finished, putting the obtained wine into a small oak barrel, carrying out malic acid lactic acid fermentation, putting grape peel residues into a juice extractor for juice extraction, independently putting the juice extracted wine obtained by the juice extraction into the oak barrel for ageing and clarification, and mixing the aged wine with the wine to enhance the red wine structure;
step five: culturing wine in oak barrel for 12 months, adding into barrel to avoid oxidation, and stirring and poking once every three months;
step six: blending before bottling, and bottling without filtering.
2. The natural yeast fermentation process for wine cultivated in soil biodiversity as claimed in claim 1, wherein: in the fourth step, the juice-extracting wine is not protected by sulfur dioxide in the aging process, and the wine mud of the wine-extracting wine is used to balance the oxidation reduction of the wine in the barrel.
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| CN105505654A (en) * | 2016-03-02 | 2016-04-20 | 大连工业大学 | Natural plant juice antibacterial agent for brewing wine and application of natural plant juice antibacterial agent |
| CN107475000A (en) * | 2017-09-25 | 2017-12-15 | 郑州兰茜生物工程有限公司 | A kind of prosthetic addition preservative dry white wine and its production method |
| CN107475001A (en) * | 2017-09-25 | 2017-12-15 | 郑州兰茜生物工程有限公司 | A kind of prosthetic addition preservative claret and its production method |
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2020
- 2020-04-18 CN CN202010308255.XA patent/CN111471548A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627563A (en) * | 2012-08-30 | 2014-03-12 | 卢洪凡 | Method for home-made health-care wine |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN103951515A (en) * | 2014-05-04 | 2014-07-30 | 靳玉环 | Ecologically agricultural cultured soil as well as preparation method and application thereof |
| CN105347860A (en) * | 2014-08-22 | 2016-02-24 | 杨建斌 | Pome organic fertilizer |
| CN105368625A (en) * | 2015-09-18 | 2016-03-02 | 洛阳古草生物科技有限公司 | Flavored wild grape wine and making method thereof |
| CN105505654A (en) * | 2016-03-02 | 2016-04-20 | 大连工业大学 | Natural plant juice antibacterial agent for brewing wine and application of natural plant juice antibacterial agent |
| CN107475000A (en) * | 2017-09-25 | 2017-12-15 | 郑州兰茜生物工程有限公司 | A kind of prosthetic addition preservative dry white wine and its production method |
| CN107475001A (en) * | 2017-09-25 | 2017-12-15 | 郑州兰茜生物工程有限公司 | A kind of prosthetic addition preservative claret and its production method |
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