CN112592783A - Wine with wine and brandy fragrance and preparation method thereof - Google Patents
Wine with wine and brandy fragrance and preparation method thereof Download PDFInfo
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- 235000013532 brandy Nutrition 0.000 title claims abstract description 39
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- 238000002360 preparation method Methods 0.000 title abstract description 14
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 57
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 20
- 239000001358 L(+)-tartaric acid Substances 0.000 claims abstract description 20
- 235000011002 L(+)-tartaric acid Nutrition 0.000 claims abstract description 20
- FEWJPZIEWOKRBE-LWMBPPNESA-N L-(+)-Tartaric acid Natural products OC(=O)[C@@H](O)[C@H](O)C(O)=O FEWJPZIEWOKRBE-LWMBPPNESA-N 0.000 claims abstract description 20
- 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 abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 16
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- 230000032683 aging Effects 0.000 claims abstract description 14
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011089 carbon dioxide Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001502 supplementing effect Effects 0.000 claims abstract description 8
- 241000084362 Catalpa longissima Species 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 55
- 235000019674 grape juice Nutrition 0.000 claims description 39
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 27
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 20
- 108010059820 Polygalacturonase Proteins 0.000 claims description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 12
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 12
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 12
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
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- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
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- 238000003860 storage Methods 0.000 description 2
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- 239000004291 sulphur dioxide Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
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- 206010013990 dysuria Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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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
-
- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The application provides a grape wine with grape wine and brandy fragrance and a preparation method thereof. The grape wine takes grapes with the target alcoholic strength of more than or equal to 15% as raw materials, yeast and lactic acid bacteria as fermentation bacteria, L (+) -tartaric acid is used for supplementing acidity, and the wine is protected by sulfur dioxide, nitrogen and dry ice in the processes of grape squeezing and fermentation, so that tannin and pigment are prevented from being oxidized, and the purpose of protecting the wine is further achieved. The fermented and squeezed liquor is transferred into a new French oak barrel for aging. After the aging is finished, the wine is placed into an old oak barrel aged with brandy for aging, the aged wine has the fragrance of the wine and the brandy in sense, the texture is plumer, and the balance and the integrity of the wine are kept. The preparation method provided by the application is simple in process and easy to operate, and can be used for brewing a large amount of wine.
Description
Technical Field
The invention relates to the technical field of food, in particular to wine with wine and brandy fragrance and a preparation method thereof.
Background
The wine is a fruit wine brewed by using grapes as raw materials and having the alcoholic strength of not less than 7.0%. The wine is divided into white wine, red wine and pink wine according to the color. The wine has effects of benefiting cardiovascular, caring skin, inhibiting cancer, resisting tumor, resisting aging, resisting radiation, stimulating appetite, exciting, relieving fatigue, stopping bleeding, and promoting urination, and can be used for treating anorexia, hand and foot weakness, mental drowsiness, insomnia, and dysuria.
At present, wine is obtained by adding yeast into grape juice for fermentation, and the prepared wine meets the sensory requirement and the physicochemical requirement of the wine. However, the prepared wine had a single sensory and not sufficiently thick texture. Based on this, grape brandy is added to the finished wine to make liqueur. However, the wine prepared at present cannot have the flavor of both wine and brandy because the wine body is unbalanced due to the high alcohol content in the prepared wine.
Disclosure of Invention
The invention provides wine with wine and brandy fragrance and a preparation method thereof, which aim to solve the problem of single sense of the existing wine.
The invention provides wine with wine and brandy fragrance, and the wine is prepared from raw materials including grape, yeast, lactic acid bacteria, L (+) -tartaric acid, nitrogen, dry ice and sulfur dioxide or potassium metabisulfite. The amount of yeast added is determined according to the color and sugar content of the grape. The addition amount of the sulfur dioxide is less than or equal to 100g/L, and the addition amount of the potassium metabisulfite is less than or equal to 100 g/L. The addition amount of lactobacillus and L (+) -tartaric acid is determined according to the target acidity and the target pH value.
Furthermore, the wine with the wine and brandy fragrance provided by the invention also comprises pectinase.
Based on the wine with the wine and the brandy fragrance provided by the application, the application also provides a preparation method of the wine with the wine and the brandy fragrance, which comprises the following steps:
s01: collecting grapes with the target alcoholic strength being more than or equal to 15% at night;
s02: removing stems of the grapes, and crushing to form a grape juice mixture; adding pyrosulfite, pectinase and L (+) -tartaric acid in the grape crushing process until the pH value of the grape juice mixture is 3.2-3.4;
s03: standing the grape juice mixture at 30 ℃ for 2 weeks, inoculating yeast into the grape juice mixture, and fermenting at 30-35 ℃ until the fermentation stops naturally;
s04: when the alcoholic strength is lower than 12.5%, the pH value is 2.8-3.5 and the total sulfur dioxide is less than 50ppm, inoculating lactobacillus into the fermented grape juice mixture for continuous fermentation to form a fermented mixture, wherein the fermentation temperature is 25-30 ℃;
s05: when the malic acid content of the fermentation mixture is reduced to 0.1-0.2g/L, pressing the fermentation mixture by using nitrogen as protective gas to form wine liquid; adding sulfur dioxide or bisulfite in the squeezing process of the fermentation mixture;
s06: aging the wine liquid in a new French oak barrel and an old oak barrel aged with brandy, and supplementing the wine liquid in the aging process;
s07: and (3) carrying out ultrafiltration on the aged wine liquid, supplementing sulfur dioxide or bisulfite, and bottling to form bottled wine.
Furthermore, pectinase is added into the grape juice mixture formed after crushing, and the addition amount of the pectinase is 20 g/t.
The technical scheme provided by the embodiment of the invention can have the following beneficial effects:
the application provides a grape wine with grape wine and brandy fragrance and a preparation method thereof, wherein the preparation raw materials of the grape wine comprise: grape, yeast, lactic acid bacteria, L (+) -tartaric acid, nitrogen and dry ice, and also comprises sulfur dioxide or potassium metabisulfite. The grape wine provided by the application takes grapes with the target alcoholic strength being more than or equal to 15% as raw materials, takes yeast and lactic acid bacteria as zymocyte, supplements acidity with L (+) -tartaric acid, protects wine liquid through sulfur dioxide, nitrogen and dry ice in grape squeezing and fermentation processes, prevents tannin and pigment from being oxidized, and then achieves the purpose of protecting the wine liquid. The fermented and squeezed liquor is transferred into a new French oak barrel for aging for 6 months. After the aging is finished, the wine is placed into an old oak barrel aged with brandy for aging, so that the aged wine has the fragrance of both the wine and the brandy in sense, the texture is plump, and the balance and the integrity of the wine are kept. The preparation method provided by the application is simple in process and easy to operate, and can be used for brewing a large amount of wine.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
Detailed Description
The embodiment of the application provides wine with wine and brandy fragrance, and the wine is prepared from raw materials including grapes, yeast, lactic acid bacteria, L (+) -tartaric acid, nitrogen, dry ice and sulfur dioxide or potassium metabisulfite. The wine formed after fermentation is aged in a new oak barrel in France and an old oak barrel aged with brandy.
Particularly, the grapes are main raw materials for brewing the wine, red grapes are selected for brewing in the embodiment of the application, and particularly, the European Asia grape vitas vinifera red variety is selected for making the wine.
Yeast and lactic acid bacteria are the main bacteria for wine fermentation. Wherein, the yeast is selected from saccharomyces cerevisiae, and the saccharomyces cerevisiae can complete the conversion of wine. The lactic acid bacteria are used for converting the malic acid into lactic acid so as to improve the taste of the wine. The adding amount of the yeast in the embodiment of the application is determined according to the color and the sugar content of the grape, and the adding amount is about 198 g/t; the addition amount of lactic acid bacteria was determined according to the target acidity, and the addition amount was about 1.1 g/t.
The sulfur dioxide and the potassium metabisulfite are both used for managing the sulfur dioxide, so that the stability of microorganisms in the wine liquid is ensured to be kept, the oxidation resistance of the wine liquid is improved, and the color and the taste are maintained. In general, the more economical potassium metabisulfite is selected. The potassium metabisulfite is used as an additive for making wine, is used for obtaining sulfite ions, so that the aim of managing the pH value of a grape juice mixture is fulfilled, the acidity of the grape juice mixture is kept stable, substances such as polyphenol, tannin, pigment and the like expressing aroma, taste, mouthfeel and color in wine are protected from being oxidized easily, the growth and propagation of microorganisms, particularly spoilage microorganisms, are inhibited, and the wine is protected from being deteriorated easily. In the embodiment of the application, the maximum addition amount or the final residual amount of sulfur dioxide or potassium metabisulfite is less than or equal to 100 g/L.
The L (+) -tartaric acid is used for increasing the acidity and the acid feeling of the wine, and the adding amount of the L (+) -tartaric acid in the embodiment of the application is determined according to the target acidity and the target pH value and is added according to the requirements of individual taste or customers. In general, the addition of L (+) -tartaric acid is stopped when the pH of the grape juice mixture drops to 3.2-3.4, at which point the amount of L (+) -tartaric acid added is about (1-4) g/L. Nitrogen and dry ice are inert gases, and are used for protecting grape juice or wine liquid from being oxidized in the fermentation process. The addition amounts of nitrogen and dry ice are determined according to actual conditions.
Further, the wine provided by the embodiment of the application also comprises pectinase. The pectinase is used for removing dust particles and organic matter solid particles in the grape juice mixture so as to limit the breeding of harmful microorganisms and reduce turbidity, and the addition amount of the pectinase is determined according to the condition of the grape juice mixture. The pectinase can also improve the cracking degree of grape cell walls, thereby increasing the juice yield, improving the aroma and stabilizing the color. Meanwhile, pectinase can decompose pectin, so that the viscosity of the fruit juice is reduced, the later filtering efficiency is improved, the wine is clarified, and the later storage stability of the wine is improved.
The wine provided by the embodiment of the application is stored through a Yavenyi oak barrel or a cognac oak barrel to form the wine with the fragrance and the taste of the Yavenyi brandy or the cognac brandy.
Based on the wine with the wine and the brandy fragrance provided by the embodiment of the application, the embodiment of the application also provides a preparation method of the wine with the wine and the brandy fragrance, which comprises the following steps:
s01: and (4) harvesting grapes with the target alcoholic strength being more than or equal to 15% at night.
And (3) delaying harvesting on the premise of the health degree of the grapes, and harvesting the grapes with the target alcoholic strength of more than or equal to 15% at night, wherein the grape variety is red grape. More specifically, the European Asia grape vitas vinifera red variety is selected to prepare the grape wine.
S02: removing stems of the grapes, and crushing to form a grape juice mixture; adding pyrosulfite, pectinase and L (+) -tartaric acid in the grape crushing process until the pH value of the grape juice mixture is 3.2-3.4.
And (3) putting the harvested grapes into a stem removing machine for stem removal and crushing to form a grape juice mixture. Pyrosulfite is added in the grape crushing process to protect the substances such as polyphenol, tannin, pigment and the like expressing aroma, taste, mouthfeel and color in grape juice from being oxidized, inhibit the growth and propagation of microorganisms, particularly spoilage microorganisms, and protect the juice from deterioration.
Adding pectinase into the grape juice mixture to improve the cracking degree of grape cell walls, thereby increasing juice yield, improving aroma and stabilizing color; meanwhile, pectinase can decompose pectin, so that the viscosity of the fruit juice is reduced, the later filtering efficiency is improved, the wine is clarified, and the later storage stability of the wine is improved. More preferably, in the present embodiment, the amount of pectinase added is 20g/t relative to the mass of the grape must mixture.
L (+) -tartaric acid is added to the grape juice mixture to increase the acidity and acid feel of the wine. In the examples of the present application, the addition of L (+) -tartaric acid is stopped when the pH of the grape juice mixture drops to 3.2-3.4, at which point the amount of L (+) -tartaric acid added is about (1-4) g/L.
S03: standing the grape juice mixture at 30 deg.C for 2 weeks, inoculating yeast into the grape juice mixture, and fermenting at 30-35 deg.C until natural stop.
The grape juice mixture was allowed to stand at 30 ℃ for 2 weeks. The longer soaking time and the higher soaking temperature can ensure that more colors and tannins are soaked in the grape juice, thereby greatly improving the extraction amount of the pigments and the tannins. After the soaking is finished, inoculating yeast into the grape juice mixture, and fermenting at 30-35 deg.C until natural stop or specific gravity is reduced to below 996. Wherein the inoculation amount of the yeast is 198 g/t. During the fermentation process of the grape juice mixture, dry ice is supplemented in time to protect the grape juice or wine liquid from being oxidized during the fermentation.
During the fermentation of the grape juice mixture, brix and total sugar content need to be observed. When Brix is approximately equal to 0.4 and below or the total sugar content is less than or equal to 4g/L, the fermented grape juice mixture is prepared to be squeezed, and the taste of the grape juice mixture has no obvious sweet taste.
S04: when the alcoholic strength is lower than 12.5%, the pH value is 2.8-3.5 and the total sulfur dioxide is less than 50ppm, inoculating lactobacillus into the fermented grape juice mixture, and continuously fermenting to form a fermented mixture, wherein the fermentation temperature is 25-30 ℃.
The alcoholic strength, pH and total sulphur dioxide of the grape juice mixture were measured before pressing the fermented grape juice mixture. Inoculating about 1ppm of lactic acid bacteria into the grape juice mixture when the alcoholic strength is less than 12.5%, pH is 2.8-3.5 and total sulfur dioxide is less than 50ppm to promote lactic acid fermentation of malic acid contained in grape to form fermented mixture, wherein the fermentation temperature is 25-30 deg.C. When the acidity of the taste reaches the desired value and the alcoholic fermentation has been completed, pressing is performed.
S05: when the malic acid content of the fermentation mixture is reduced to 0.1-0.2g/L, pressing the fermentation mixture by using nitrogen as protective gas to form wine liquid; sulfur dioxide or bisulfite is added during the pressing of the fermentation mixture.
When the malic acid content of the fermented mixture is reduced to 0.1-0.2g/L, the fermented mixture is slowly and gently squeezed under the condition of 1Bar and nitrogen protection to form wine liquor. While pressing the fermentation mixture, 20-50ppm sulfur dioxide was added to the fermentation mixture to inactivate all the bacterial species.
S06: the wine liquid is aged in a new oak barrel in France and an old oak barrel aged with brandy, and the liquid is replenished in the aging process.
The squeezed liquor is transferred into a new French oak barrel for aging for 6 months. And (3) after the ageing is finished, transferring the mixture into an old oak barrel aged with brandy for ageing, specifically, ageing the mixture in a Yawenyi oak barrel for 4 months, or ageing the mixture in a cognac oak barrel for 6 months. Therefore, the aged wine has the flavor of wine and brandy in sense, produces full caramel, dark chocolate, tobacco and cinnamon, has plump texture, and simultaneously maintains the balance and integrity of wine.
The wine can naturally volatilize in the process of ageing in the wooden barrel, so that the volume of the wine is reduced, and therefore, the wine needs to be added into the wooden barrel regularly; meanwhile, air can be exhausted, and the oxidation risk is reduced. More preferably, the liquor is replenished at a frequency of 1/week or 1/2 week.
S07: and (3) carrying out ultrafiltration on the aged wine liquid, supplementing sulfur dioxide or bisulfite, and bottling to form bottled wine.
Filtering the aged wine liquid by ultrafiltration under the protection of nitrogen to remove particulate matter. And supplementing sulfur dioxide or bisulfite to the filtered wine liquid, and canning to form the wine. The supplement amount of sulfur dioxide is determined according to the PH of the wine before supplement, and the PH value is between 2.8 and 3.5 after supplement is finished. According to the eu legislation, the total sulphur dioxide must not exceed 100 ppm.
The application provides a grape wine with grape wine and brandy fragrance and a preparation method thereof, wherein the preparation raw materials of the grape wine comprise: grape, yeast, lactic acid bacteria, L (+) -tartaric acid, nitrogen and dry ice, and also comprises sulfur dioxide or potassium metabisulfite. The grape wine provided by the application takes grapes with the target alcoholic strength being more than or equal to 15% as raw materials, yeast and lactic acid bacteria as fermentation bacteria, and L (+) -tartaric acid is used for supplementing acidity, so that the wine is protected by sulfur dioxide or potassium metabisulfite, nitrogen and dry ice in the grape squeezing and fermentation processes, tannin and pigment are prevented from being oxidized, and the purpose of protecting the wine is further achieved. The fermented and squeezed liquor is transferred into a new French oak barrel for aging for 6 months. After the aging is finished, the wine is placed into an old oak barrel aged with brandy for aging, so that the aged wine has the fragrance of both the wine and the brandy in sense, the texture is plump, and the balance and the integrity of the wine are kept. The preparation method provided by the application is simple in process and easy to operate, and can be used for brewing a large amount of wine.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the disclosure herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It is to be understood that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. The present invention is not limited to the precise arrangements that have been described above, and various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (8)
1. A wine having both wine and brandy flavors, comprising the steps of: grape, yeast, lactic acid bacteria, L (+) -tartaric acid, nitrogen and dry ice, and the raw materials for preparing the grape wine also comprise sulfur dioxide or potassium metabisulfite; the wine formed after fermentation is aged in a new oak barrel in France and an old oak barrel aged with brandy.
2. Wine having both wine and brandy flavors according to claim 1 wherein said yeast is added in an amount determined according to the color and sugar content of said grape.
3. The wine having both of wine and brandy flavor according to claim 1, wherein said sulfur dioxide is added in an amount of 100g/L or less.
4. The wine having both wine and brandy flavors according to claim 1, wherein said potassium metabisulfite is added in an amount of 100g/L or less.
5. The wine having both a wine flavor and a brandy flavor according to claim 1, wherein the amounts of said lactic acid bacteria and said L (+) -tartaric acid are determined according to a target acidity and a target pH.
6. Wine having both wine and brandy notes according to any of claims 1 to 5 wherein the wine making raw material further comprises pectinase.
7. A method for producing a wine having both a wine flavor and a brandy flavor, comprising:
collecting grapes with the target alcoholic strength being more than or equal to 15% at night;
removing stems of the grapes, and crushing to form a grape juice mixture; adding pyrosulfite, pectinase and L (+) -tartaric acid in the grape crushing process until the pH value of the grape juice mixture is 3.2-3.4;
standing the grape juice mixture at 30 ℃ for 2 weeks, inoculating yeast into the grape juice mixture, and fermenting at 30-35 ℃ until the fermentation stops naturally;
when the alcoholic strength is lower than 12.5%, the pH value is 2.8-3.5 and the total sulfur dioxide is less than 50ppm, inoculating lactobacillus into the fermented grape juice mixture for continuous fermentation to form a fermented mixture, wherein the fermentation temperature is 25-30 ℃;
when the malic acid content of the fermentation mixture is reduced to 0.1-0.2g/L, pressing the fermentation mixture by using nitrogen as protective gas to form wine liquid; adding sulfur dioxide or bisulfite in the squeezing process of the fermentation mixture;
aging the wine liquid in a new French oak barrel and an old oak barrel aged with brandy, and supplementing the wine liquid in the aging process;
and (3) carrying out ultrafiltration on the aged wine liquid, supplementing sulfur dioxide or bisulfite, and bottling to form bottled wine.
8. The method of producing a wine having both a wine flavor and a brandy flavor according to claim 7, wherein the yeast is inoculated in an amount of 198 g/t.
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