CN111635838A - Fruity grape white spirit and brewing process thereof - Google Patents
Fruity grape white spirit and brewing process thereof Download PDFInfo
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- CN111635838A CN111635838A CN202010650369.2A CN202010650369A CN111635838A CN 111635838 A CN111635838 A CN 111635838A CN 202010650369 A CN202010650369 A CN 202010650369A CN 111635838 A CN111635838 A CN 111635838A
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 83
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 83
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 83
- 238000013124 brewing process Methods 0.000 title claims abstract description 15
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 82
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 235000014101 wine Nutrition 0.000 claims abstract description 44
- 235000021028 berry Nutrition 0.000 claims abstract description 25
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 9
- 238000004821 distillation Methods 0.000 claims abstract description 5
- 240000000560 Citrus x paradisi Species 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 9
- 230000005484 gravity Effects 0.000 claims description 8
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 239000008369 fruit flavor Substances 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 7
- 229910052799 carbon Inorganic materials 0.000 abstract description 5
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 150000002148 esters Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 7
- 206010040844 Skin exfoliation Diseases 0.000 description 5
- 235000013532 brandy Nutrition 0.000 description 5
- 241000219094 Vitaceae Species 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019674 grape juice Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000272201 Columbiformes Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052754 neon Inorganic materials 0.000 description 1
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical compound [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The invention relates to a fruity grape white spirit and a brewing process thereof. The contents of higher alcohol, furfural, medium ester and acid are effectively increased by adding pectinase and activated yeast into grape berries without peeling for fermentation; in the process of fermentation, oak pieces are added twice, so that oak participates in wine fermentation and subsequent distillation in advance; and adding active carbon into the system after fermentation is finished to remove impurities, so that the finally distilled liquor has cleaner and pure fragrance. The grape white spirit prepared by the brewing process has pure fragrance, sweet and mellow taste, and has abundant fruity flavor and rich bouquet.
Description
Technical Field
The invention belongs to the field of wine brewing, and particularly relates to a fruity grape white wine and a brewing process thereof.
Background
The wine is an alcoholic beverage brewed by fermenting fresh grapes or grape juice, the precision of common wine is lower than 13 degrees, the wine is distilled wine, the juice of the fermented grapes is distilled for one time or more times, the high-alcohol-content liquid is obtained by utilizing the principle that the boiling point of alcohol is lower than that of water, the concentration is generally 60-70 degrees and is generally called as distilled wine, spirit or grape white wine, the wine is brandy, the grape juice is fermented and brewed into the wine, the alcohol content is over 15 degrees in the general brewing process, the alcohol can be killed, the alcohol content cannot be improved, the wine is distilled, the high-alcohol-content wine is obtained by utilizing the principle that the boiling point of the alcohol is lower than that of water, the brandy means the burned wine, in narrow sense, the high-alcohol is obtained by distilling the fermented grapes, the wine is stored in oak barrel, and the distilled wine using grape as raw material is called grape brandy, and the brandy is usually called grape brandy.
Grape varieties as grape distilled wine are mainly: neon, pigeon house white and white folk. Basic process of grape distilled liquor: grape → crushing → separation → fermentation → distillation → grape distilled spirit. At present, when the distilled wine is made in families or small business units, the distilled wine is very easy to fail due to various non-standard operations, methods and steps, a large amount of raw materials are wasted by directly discarding the distilled wine, and the wine liquid which fails to be made has great potential safety hazard and is not beneficial to eating.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a fruity grape white spirit and a brewing process thereof. The grape white spirit disclosed by the invention is pure in fragrance, sweet and mellow in taste, and has abundant fruity fragrance and rich bouquet.
The technical scheme adopted by the invention is as follows:
a brewing process of fruity grape white spirit comprises the following steps:
(1) harvesting mature grape fruits, removing stems, and crushing to obtain grape berries;
(2) adding pectinase into grape berries obtained in the step (1), then adding activated yeast for fermentation, and after the fermentation is finished, separating and removing skin residues to obtain grape fermentation liquor;
(3) and (3) removing wine lees from the grape fermentation liquor obtained in the step (2), and distilling to obtain the fruity grape white wine.
In the step (1), the sweetness of the mature grape fruit is 145-170g/L, and the acidity of the mature grape fruit is 7-10g/L calculated by tartaric acid.
In the step (2), the addition amount of the pectinase is 0.01-0.03 mg/L;
when the temperature is higher than 15 ℃, adding the activated yeast;
the activated yeast is active dry yeast special for wine;
the adding amount of the active dry yeast special for the wine is 0.15-0.2 mg/L.
In the step (2), the temperature for carrying out the fermentation is 24-26 ℃.
In the step (2), oak chips are added in two times in the fermentation process;
the first addition of oak chips is at the initial stage of fermentation, and the ratio of the added mass of the oak chips to the mass of grape berries is 80-120 g/T;
the second addition of oak chips is carried out in such a way that the ratio of the added mass of the oak chips to the mass of the grape berries is 80-120g/T at a fermentation specific gravity of 1050.
In the step (2), the peel and residue are separated in a self-flowing mode.
And adding activated carbon into the fermentation system after the fermentation is finished, wherein the adding amount of the activated carbon is 80-120 g/T.
In the step (3), the grape fermentation liquor obtained in the step (2) is subjected to primary tank transfer to remove wine lees.
In the step (3), the distillation is repeatedly carried out twice, and the alcohol content of the fruity grape white spirit is 65-70%.
The fruity grape white spirit is brewed by the process.
The invention has the beneficial effects that:
according to the brewing process of the fruity grape white spirit, pectinase and activated yeast are added into grape berries without peeling for fermentation, so that the contents of higher alcohol, furfural, medium ester and acid are effectively increased; in the process of fermentation, oak pieces are added twice, so that oak participates in wine fermentation and subsequent distillation in advance; and adding active carbon into the system after fermentation is finished to remove impurities, so that the finally distilled liquor has cleaner and pure fragrance. The grape white spirit prepared by the brewing process has pure fragrance, sweet and mellow taste, and has abundant fruity flavor and rich bouquet.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a brewing process of fruity grape white spirit, which comprises the following steps:
(1) collecting mature white grape fruits with sweetness of 145g/L and acidity of 7g/L (calculated by tartaric acid), crushing by adopting a high-speed roller after removing stems to obtain grape berries without peeling;
(2) adding pectinase into the grape berries obtained in the step (1), wherein the addition amount is 0.015mg/L, then adding active dry yeast special for the grape wine when the system temperature is higher than 15 ℃, the addition amount is 0.15mg/L, and fermenting at the temperature of 25 ℃; during the fermentation process, oak chips are added in two times: the first addition of oak chips is at the beginning of fermentation, the ratio of the mass of added oak chips to the mass of grape berries is 100g/T ("T" stands for "ton"); the second addition of oak chips is that when the fermentation specific gravity is 1050, the ratio of the added mass of the oak chips to the mass of the grape berries is 100 g/T;
when the sweetness of the system is below 4g/L and the fermentation specific gravity is 998, the fermentation is finished, active carbon is added according to the adding proportion of 100g/T (compared with the weight of grape berries), and then the peel and residue are separated in a self-flowing mode to prepare grape fermentation liquor;
(3) and (3) performing primary reladling on the grape fermentation liquor obtained in the step (2) to remove wine lees, and distilling twice to obtain the fruity grape white wine with the alcohol content of 65%.
Example 2
The embodiment provides a brewing process of fruity grape white spirit, which comprises the following steps:
(1) collecting mature white grape fruits with sweetness of 160g/L and acidity of 9g/L (calculated by tartaric acid), crushing by adopting a high-speed roller after removing stems to obtain grape berries without peeling;
(2) adding pectinase into the grape berries obtained in the step (1), wherein the addition amount is 0.02mg/L, then adding active dry yeast special for the grape wine when the system temperature is higher than 15 ℃, the addition amount is 0.18mg/L, and fermenting at 24 ℃; during the fermentation process, oak chips are added in two times: the first addition of oak chips is at the initial stage of fermentation, and the ratio of the added mass of the oak chips to the mass of the grape berries is 80 g/T; the second addition of oak chips is that when the fermentation specific gravity is 1050, the ratio of the added mass of the oak chips to the mass of the grape berries is 80 g/T;
when the sweetness of the system is below 4g/L and the fermentation specific gravity is 998, the fermentation is finished, adding activated carbon according to the adding proportion of 80g/T (compared with the weight of grape berries), and then separating skin and residue by adopting a self-flowing mode to prepare grape fermentation liquor;
(3) and (3) performing primary reladling on the grape fermentation liquor obtained in the step (2) to remove wine lees, and distilling twice to obtain the fruity grape white wine with the alcohol content of 68%.
Example 3
The embodiment provides a brewing process of fruity grape white spirit, which comprises the following steps:
(1) collecting mature white grape fruits with sweetness of 170g/L and acidity of 10g/L (calculated by tartaric acid), crushing by adopting a high-speed roller after removing stems to obtain grape berries without peeling;
(2) adding pectinase into the grape berries obtained in the step (1), wherein the addition amount is 0.03mg/L, then adding active dry yeast special for the grape wine when the system temperature is higher than 15 ℃, the addition amount is 0.2mg/L, and fermenting at 24-26 ℃; during the fermentation process, oak chips are added in two times: the first addition of oak chips is at the initial stage of fermentation, and the ratio of the added mass of the oak chips to the mass of grape berries is 120 g/T; the second addition of oak chips is that when the fermentation specific gravity is 1050, the ratio of the added mass of the oak chips to the mass of grape berries is 120 g/T;
when the sweetness of the system is below 4g/L and the fermentation specific gravity is 998, the fermentation is finished, adding active carbon according to the adding proportion of 120g/T (compared with the weight of grape berries), and then separating skin and residue by adopting a self-flowing mode to prepare grape fermentation liquor;
(3) and (3) performing primary reladling on the grape fermentation liquor obtained in the step (2) to remove wine lees, and distilling twice to obtain the fruity grape white wine with the alcohol content of 70%.
Comparative example 1
This comparative example differs from example 1 only in that: in the step (1), the white grape fruits are also subjected to peeling treatment.
Comparative example 2
This comparative example differs from example 1 only in that: in the step (2), oak chips are not added in the fermentation process.
Comparative example 3
This comparative example differs from example 1 only in that: in the step (2), after the fermentation is completed, no active carbon is added.
Examples of the experiments
In order to show the sensory, physicochemical properties and nutritional ingredients of the fruity grape wine, the grape wines obtained in examples 1-3 and comparative examples 1-3 were subjected to quality inspection and detection with reference to GB/T15038-2006, wherein the sensory standard is shown in Table 1, and the sensory quality inspection result is shown in Table 2. It is emphasized that, in the sense identification, 10 qualified tasters are selected, and when 7 or more tasters are identified as superior, the fruity type grape white spirit grade is superior; otherwise, it is the first stage.
TABLE 1 sensory criteria
TABLE 2 sensory evaluation results
| Sensory item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Color and luster | Super grade | Super grade | Super grade | Super grade | Super grade | Super grade |
| Degree of clarification | Super grade | Super grade | Super grade | Super grade | Super grade | Super grade |
| Fragrance | Super grade | Super grade | Super grade | First stage | First stage | First stage |
| Taste of the product | Super grade | Super grade | Super grade | First stage | First stage | First stage |
| Typicality | Super grade | Super grade | Super grade | First stage | First stage | First stage |
From the results of sensory evaluation, the fruit-flavor grape white spirit obtained in examples 1 to 3 was superior in color, clarity, aroma, taste, typicality, and the like; comparative examples 1 to 3 were only superior in color and clarity, and the other items were first grade; the result shows that the sense of the fruity grape white spirit obtained by the invention achieves a better level on the whole.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The brewing process of the fruity grape white spirit is characterized by comprising the following steps:
(1) harvesting mature grape fruits, removing stems, and crushing to obtain grape berries;
(2) adding pectinase into grape berries obtained in the step (1), then adding activated yeast for fermentation, and after the fermentation is finished, separating and removing skin residues to obtain grape fermentation liquor;
(3) and (3) removing wine lees from the grape fermentation liquor obtained in the step (2), and distilling to obtain the fruity grape white wine.
2. The process for brewing fruity grape wine as claimed in claim 1, wherein in the step (1), the sweetness of the mature grape fruit is 145-170g/L, and the acidity of the mature grape fruit is 7-10g/L calculated by tartaric acid.
3. The process for brewing fruity grape wine according to claim 1, wherein in the step (2), the addition amount of the pectinase is 0.01-0.03 mg/L;
when the temperature is higher than 15 ℃, adding the activated yeast;
the activated yeast is active dry yeast special for wine;
the adding amount of the active dry yeast special for the wine is 0.15-0.2 mg/L.
4. The process for brewing a fruity grape wine according to claim 1, wherein the fermentation temperature in step (2) is 24-26 ℃.
5. The process for brewing fruity grape wine according to claim 1, wherein in the step (2), oak chips are added in two times during the fermentation;
the first addition of oak chips is at the initial stage of fermentation, and the ratio of the added mass of the oak chips to the mass of grape berries is 80-120 g/T;
the second addition of oak chips is carried out in such a way that the ratio of the added mass of the oak chips to the mass of the grape berries is 80-120g/T at a fermentation specific gravity of 1050.
6. The process for brewing fruity grape wine according to claim 1, wherein in the step (2), the peel and residue are separated by a self-flowing method.
7. The process for brewing fruity grape wine according to claim 1, wherein activated carbon is added into the fermentation system after fermentation, and the addition amount of the activated carbon is 80-120 g/T.
8. The process for brewing grape wine with fruit flavor according to claim 1, wherein in the step (3), the grape fermentation liquid obtained in the step (2) is subjected to primary reladling to remove wine lees.
9. The brewing process of the fruity type white wine according to the claim 1, wherein the distillation is repeated twice in the step (3), and the alcohol content of the fruity type white wine is 65-70%.
10. A fruity grape wine brewed by the process of any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010650369.2A CN111635838A (en) | 2020-07-08 | 2020-07-08 | Fruity grape white spirit and brewing process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010650369.2A CN111635838A (en) | 2020-07-08 | 2020-07-08 | Fruity grape white spirit and brewing process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112618635A (en) * | 2021-01-12 | 2021-04-09 | 杭州爱比利生态农业开发有限公司 | Production process and application of multifunctional grape stock solution |
| CN113564002A (en) * | 2021-09-16 | 2021-10-29 | 泸州老窖股份有限公司 | Oak-flavored white spirit and preparation method thereof |
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| CN113564002A (en) * | 2021-09-16 | 2021-10-29 | 泸州老窖股份有限公司 | Oak-flavored white spirit and preparation method thereof |
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Application publication date: 20200908 |