CN112694955B - Preparation method of Mao grape fruit wine - Google Patents
Preparation method of Mao grape fruit wine Download PDFInfo
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- CN112694955B CN112694955B CN202110126045.3A CN202110126045A CN112694955B CN 112694955 B CN112694955 B CN 112694955B CN 202110126045 A CN202110126045 A CN 202110126045A CN 112694955 B CN112694955 B CN 112694955B
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of wine brewing, in particular to a preparation method of a Mao grape fruit wine. The preparation method of the Mao grape fruit wine comprises the following steps: the method comprises the steps of (1) raw material pretreatment, (2) enzymolysis material preparation, (3) carbon dioxide low-temperature leaching, (4) inoculation fermentation, (5) skin-residue separation, (6) reverse-flow apple emulsion fermentation, (7) freezing and (8) stabilization treatment. The grape tartaric acid prepared by the method has low content, good taste, stable wine quality, difficult generation of sediment in the storage process, strong and typical wine body aroma and rich original grape aroma.
Description
[ field of technology ]
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of a Mao grape fruit wine.
[ background Art ]
The erigeron breviscapus is delicious, has high nutritive value, contains 10-30% of sugar in mature berries, and can be directly absorbed by human body by taking glucose as the main ingredient. The Vitis vinifera also contains minerals such as calcium, potassium, phosphorus, iron, vitamins and amino acids essential to human body. From the perspective of traditional Chinese medicine, mao grape is mild in nature, sweet and sour in taste and nontoxic. The Chinese medicine believes that the erigeron breviscapus can enrich the blood, strengthen the intellectual bones and muscles, strengthen the stomach, promote the production of body fluid, relieve polydipsia, tonify qi, remove water retention, promote urination, nourish kidney, nourish liver and have good facial color. The grape has very high edible or medicinal value, and the main effects and functions are as follows: relieving fatigue, resisting toxin, sterilizing, improving anaphylaxis symptom, preventing and resisting cancer, resisting anemia, regulating stomach and intestine, promoting bile flow, promoting urination, relieving swelling, preventing miscarriage, invigorating, exciting cerebral nerve, caring skin, etc. The grape wine is made by brewing the grape wine, and the grape wine has the problems of low sugar content, high acid content, rough taste and bitter aftertaste of grape fruits, so that the grape wine cannot be reasonably utilized.
At present, more and more people study the taste problem of the raw grape wine, but the problem of insufficient aroma of the raw grape wine is not solved, in addition, the flavor of alcohol often covers the peculiar aroma of the raw grape wine in the wine preparation process, and the method for solving the problem is to add other essence into raw materials or combine various fruits to prepare the wine, so that the aroma of various fruits can be combined to obtain the fruit wine with composite aroma, but the aroma is not the original aroma of the raw grape wine, and some consumer groups love the raw grape aroma, but the problem is not solved in the prior art. The present invention has been made to solve the above-mentioned drawbacks.
[ invention ]
In view of the above, the invention aims to provide a preparation method of a raw grape fruit wine, wherein the raw grape fruit wine prepared by the method has low content of tartaric acid, good taste, stable wine quality, difficult generation of sediment in the storage process, and rich and typical aroma of wine bodies, and has the original aroma of raw grapes.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a preparation method of a Mao grape fruit wine comprises the following steps:
(1) Pretreatment of raw materials: cleaning Vitis vinifera, crushing, and standing at 25-26deg.C for 1-2 hr to obtain wine brewing fruit; the crushing is to lightly crush the grape so that the pulp is exploded out;
(2) Preparing enzymolysis materials: adding flavoring agent into the wine brewing raw material fruit, and adding potassium metabisulfite and pectase to obtain enzymolysis material;
(3) Leaching carbon dioxide at low temperature: placing the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 5-10 ℃, and leaching for 3-5 days at low temperature;
(4) Inoculating and fermenting: heating to 22-25deg.C after leaching, inoculating yeast, and fermenting at constant temperature;
(5) And (3) separating skin and slag: fermenting at constant temperature for 3-5 days, separating skin and residue from grape mash, fermenting with pure juice, and regulating fermentation temperature to 18-20deg.C;
(6) And (3) fermenting backward apple milk: when the residual sugar of the fermented material is reduced to 5g/L, the main fermentation is finished, inoculating lactobacillus to perform apple milk fermentation, and performing constant-temperature fermentation at 19-21 ℃ until the apple milk fermentation is finished;
(7) Freezing: adjusting the temperature in the fermentation tank to be between 5 ℃ below zero and 2 ℃ for 7 to 9 days, removing tartaric acid, and replacing the tank for ageing for 6 to 9 months to obtain grape wine base;
the freezing of the present application also includes another way, specifically: the fermentation tank is a fermentation tank with a refrigerator connected with the outlet at the bottom, the refrigerator is opened after apple milk fermentation is finished, so that wine flows through the refrigerator at a flow rate of 3-5m/h and then flows back into the fermentation tank, the temperature in the fermentation tank is maintained to be 2-5 ℃, when the tartaric acid content in the wine is reduced to 0.8g/L, a slag discharging port at the middle lower part of the fermentation tank is opened to discharge tartaric acid crystals, and the step of removing tartaric acid can be completed.
(8) Stabilizing: and (3) carrying out conventional wine cooling, heating and protein stabilizing treatment on the grape wine base, sterilizing, filtering, filling and warehousing finished products to obtain the grape wine.
In the invention, further, the adding amount of pectase in the step (2) is 28-32mg/L, and the adding amount of potassium metabisulfite is 45-55mg/L.
In the invention, the addition amount of the flavoring agent in the step (2) is 70-90mg/L.
In the invention, further, the flavoring agent in the step (2) is obtained by the following method:
preparing peel juice: crushing grape skin to obtain grape skin pulp, centrifuging the grape skin pulp to obtain supernatant, and collecting grape skin juice; 2) Eluting: adsorbing the grape skin juice on macroporous resin, eluting bonded aroma substances in the grape skin juice with 2.5BV anhydrous methanol under pressurized state, removing the anhydrous methanol by rotary evaporation under 0.1-0.2Mpa, concentrating and drying the eluate to obtain the flavoring agent.
In the invention, further, the step (5) of separating the skin and the slag further comprises the step of supplementing sugar, specifically: when fermentation is vigorous, the sugar content is adjusted as required, and the sugar content is calculated according to the sugar content of the raw grape and the target alcohol content of 10% (V/V), 17g/L is converted into 1% (V/V) alcohol content, and the added sugar content is lower than 34g/L.
In the invention, further, the step (5) of separating the skin and the slag further comprises the step of reducing the acid, specifically: adding water-soluble potassium bicarbonate, and adjusting pH of the fermentation broth to 3-3.5.
In the invention, further, the lactobacillus fermented by the apple milk in the step (6) is lactobacillus ALPHA, the adding amount is 0.0013-0.0015g/L, the content of malic acid is monitored during the fermentation, and the apple milk fermentation can be completed when the content reaches 0.008 g/L.
The yeast in the step (4) is wine aroma yeast rich in beta-glucosidase. Is prepared by inoculating Aspergillus niger seed liquid into cooked rice flour and culturing.
The invention has at least the following beneficial effects:
1. the grape wine prepared by the method has the advantages of low tartaric acid content, good taste, stable wine quality, clear and transparent appearance, luster, difficult generation of sediment in the storage process, strong and typical wine body aroma and rich original grape aroma.
2. The preparation process greatly improves the aroma, the taste and the intensity of the raw grape fruit wine, removes tartaric acid before apple milk fermentation, and reduces the content of tartaric acid by adding potassium bicarbonate, so that the apple milk fermentation is not influenced by the tartaric acid, and the raw grape fruit wine has strong sour feeling and fresh and hard taste; in addition, the problem that the potassium bicarbonate is used for reducing the acid before the apple milk is fermented can be overcome, the problem that the raw grape wine is too high in tartaric acid content and difficult to freeze out is solved, and the applicant finds that if the tartaric acid is only precipitated by adopting the freezing treatment, the tartaric acid cannot be well precipitated under the condition that the tartaric acid content is high or the wine concentration is high, and the problem is likely that the high-concentration wine can inhibit aggregation among tartaric acid molecules and prevent precipitation of tartaric crystals; the method combines the steps of the method, and the mao grape fruit wine brewed by the whole brewing process has the advantages of rich and coordinated fruit fragrance and wine fragrance, plump wine body, strong structural sense, good representativeness, elegance and pleasant taste; and the whole process is completed in a natural state, no special conditions such as high temperature and high pressure are involved, and the original quality of the grape is kept.
3. In the application, carbon dioxide low-temperature leaching is adopted, after the grape is stimulated at the low temperature of 5-10 ℃, the temperature is increased to 22-25 ℃, and the temperature change process enables the grape peel to naturally generate tiny cracks, so that fruit juice is easier to overflow from tiny peel cracks in the fermentation process, and if the grape is directly pulped or crushed, the peel is seriously damaged to bring the bitter and sour taste carried by the peel, and the grape peel flavor is maintained, the bitter and sour taste which is difficult to remove is avoided, and the grape peel is improved compared with the prior art; in addition, the juice yield is also higher.
4. In the invention, when the fragrance problem is solved, the following means are adopted: firstly, crushing the raw grape, and then placing the raw grape for a period of time at 25-26 ℃ to fully contact with oxygen so as to increase the content of aromatic substances, thereby improving the aroma concentration of the raw grape wine; secondly, adding a flavoring agent in the step (2), namely bonding-state aroma substances obtained by extracting grape skin through a series of extraction, wherein the aroma substances in the grape skin are more than grape flesh, but the grape skin is usually removed due to specific sour and astringent taste in the process of preparing foods by adopting grapes, so that the flavoring agent is prepared by taking the grape skin which is leftovers in grape processing as a raw material, the cost is saved, and more importantly, the aroma substances obtained by extracting the grape skin are taken as the flavoring agent, so that the prepared fruit wine can retain the original aroma of the grape; thirdly, adding pectase, and hydrolyzing pectin in bonded aroma substances in the grape skin and pectin in brewing raw fruits by using the pectase to hydrolyze macromolecular substances to generate aromatic substances; fourthly, the yeast inoculated by the application contains beta-glucosidase, and the beta-glucosidase releases the bonded lipid and alcohol, so that the original fragrance of the erigeron breviscapus is released again, and the original fragrance of the erigeron breviscapus is fully reflected.
[ detailed description ] of the invention
The following examples will assist those skilled in the art in a more complete understanding of the invention, but are not intended to limit the invention in any way.
Example 1:
the embodiment provides a preparation method of a mao grape fruit wine, which comprises the following steps:
(1) Pretreatment of raw materials: cleaning Vitis vinifera, crushing, and standing at 25deg.C for 1 hr to obtain wine brewing raw fruit;
(2) Preparing enzymolysis materials: adding flavoring agent into the wine brewing raw material fruit, and adding potassium metabisulfite and pectase to obtain enzymolysis material; the addition amount of pectase is 28mg/L, and the addition amount of potassium metabisulfite is 45mg/L; the addition amount of the flavoring agent is 70mg/L; the flavoring agent is obtained by the following steps: preparing peel juice: crushing grape skin to obtain grape skin pulp, centrifuging the grape skin pulp to obtain supernatant, and collecting grape skin juice; 2) Eluting: adsorbing grape skin juice on macroporous resin, eluting bonded aroma substances in grape skin juice with 2.5BV anhydrous methanol under pressure, removing anhydrous methanol by rotary evaporation under 0.1Mpa, concentrating and drying the eluate to obtain the flavoring agent;
(3) Leaching carbon dioxide at low temperature: placing the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 5 ℃, and leaching for 3 days at low temperature;
(4) Inoculating and fermenting: heating to 22 ℃ after leaching, inoculating yeast, and fermenting at constant temperature; the yeast is wine aroma yeast rich in beta-glucosidase; is prepared by inoculating Aspergillus niger seed liquid into cooked rice flour and culturing;
(5) And (3) separating skin and slag: fermenting at constant temperature for 3 days, separating skin and residue from grape mash, fermenting with pure juice, and regulating fermentation temperature to 18deg.C; the separation of the skin and the slag also comprises the step of supplementing sugar, and specifically comprises the following steps: when fermentation is vigorous, the sugar content is adjusted as required, and the sugar content is calculated according to the sugar content of raw grape and the target alcohol content of 10% (V/V), 17g/L is converted into 1% (V/V), and the added sugar content is lower than 34g/L; the separation of the skin and the slag also comprises the step of reducing the acid, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting the pH value of the fermentation liquor to 3;
(6) And (3) fermenting backward apple milk: when the residual sugar of the fermented material is reduced to 5g/L, the main fermentation is finished, lactobacillus is inoculated to perform apple milk fermentation, and constant-temperature fermentation is performed at the temperature of 19 ℃ until the apple milk fermentation is finished; the lactobacillus fermented by apple milk is lactobacillus ALPHA, the addition amount is 0.0013g/L, the content of malic acid is monitored during fermentation, and when the content reaches 0.008g/L, apple milk fermentation can be completed;
(7) Freezing: adjusting the temperature in the fermentation tank to be-5 ℃ and keeping the temperature for 7 days, removing tartaric acid, and aging for 6 months after tank replacement to obtain grape wine base;
(8) Stabilizing: and (3) carrying out conventional wine cooling, heating and protein stabilizing treatment on the grape wine base, sterilizing, filtering, filling and warehousing finished products to obtain the grape wine.
Example 2:
the embodiment provides a preparation method of a mao grape fruit wine, which comprises the following steps:
(1) Pretreatment of raw materials: cleaning Vitis vinifera, crushing, and standing at 25deg.C for 1.5 hr to obtain wine brewing fruit;
(2) Preparing enzymolysis materials: adding flavoring agent into the wine brewing raw material fruit, and adding potassium metabisulfite and pectase to obtain enzymolysis material; the addition amount of pectase is 30mg/L, and the addition amount of potassium metabisulfite is 50mg/L; the addition amount of the flavoring agent is 80mg/L; the flavoring agent is obtained by the following steps: preparing peel juice: crushing grape skin to obtain grape skin pulp, centrifuging the grape skin pulp to obtain supernatant, and collecting grape skin juice; 2) Eluting: adsorbing grape skin juice on macroporous resin, eluting bonded aroma substances in grape skin juice with 2.5BV anhydrous methanol under pressure, removing anhydrous methanol by rotary evaporation under 0.15Mpa, concentrating and drying the eluate to obtain the flavoring agent;
(3) Leaching carbon dioxide at low temperature: placing the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 7 ℃, and leaching for 4 days at low temperature;
(4) Inoculating and fermenting: heating to 23 ℃ after leaching, inoculating yeast, and fermenting at constant temperature; the yeast is wine aroma yeast rich in beta-glucosidase; is prepared by inoculating Aspergillus niger seed liquid into cooked rice flour and culturing;
(5) And (3) separating skin and slag: fermenting at constant temperature for 4 days, separating skin and residue from grape mash, fermenting with pure juice, and regulating fermentation temperature to 19deg.C; the separation of the skin and the slag also comprises the step of supplementing sugar, and specifically comprises the following steps: when fermentation is vigorous, the sugar content is adjusted as required, and the sugar content is calculated according to the sugar content of raw grape and the target alcohol content of 10% (V/V), 17g/L is converted into 1% (V/V), and the added sugar content is lower than 34g/L; the separation of the skin and the slag also comprises the step of reducing the acid, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting the pH value of the fermentation liquor to 3.2;
(6) And (3) fermenting backward apple milk: when the residual sugar of the fermented material is reduced to 5g/L, the main fermentation is finished, inoculating lactobacillus to perform apple milk fermentation, and performing constant-temperature fermentation at 20 ℃ until the apple milk fermentation is finished; the lactobacillus fermented by apple milk is lactobacillus ALPHA, the addition amount is 0.0014g/L, the content of malic acid is monitored during fermentation, and when the content reaches 0.008g/L, apple milk fermentation can be completed;
(7) Freezing: adjusting the temperature in the fermentation tank to-1deg.C, keeping at constant temperature for 8 days, removing tartaric acid, and aging for 7 months to obtain grape wine base;
(8) Stabilizing: and (3) carrying out conventional wine cooling, heating and protein stabilizing treatment on the grape wine base, sterilizing, filtering, filling and warehousing finished products to obtain the grape wine.
Example 3:
the embodiment provides a preparation method of a mao grape fruit wine, which comprises the following steps:
(1) Pretreatment of raw materials: cleaning Vitis vinifera, crushing, and standing at 26deg.C for 2 hr to obtain fruit of wine brewing raw material;
(2) Preparing enzymolysis materials: adding flavoring agent into the wine brewing raw material fruit, and adding potassium metabisulfite and pectase to obtain enzymolysis material; the addition amount of pectase is 32mg/L, and the addition amount of potassium metabisulfite is 55mg/L; the addition amount of the flavoring agent is 90mg/L; the flavoring agent is obtained by the following steps: preparing peel juice: crushing grape skin to obtain grape skin pulp, centrifuging the grape skin pulp to obtain supernatant, and collecting grape skin juice; 2) Eluting: adsorbing grape skin juice on macroporous resin, eluting bonded aroma substances in grape skin juice with 2.5BV anhydrous methanol under pressure, removing anhydrous methanol by rotary evaporation under 0.2Mpa, concentrating and drying the eluate to obtain the flavoring agent;
(3) Leaching carbon dioxide at low temperature: placing the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 10 ℃, and leaching for 5 days at low temperature;
(4) Inoculating and fermenting: heating to 25deg.C after leaching, inoculating yeast, and fermenting at constant temperature; the yeast is wine aroma yeast rich in beta-glucosidase; is prepared by inoculating Aspergillus niger seed liquid into cooked rice flour and culturing;
(5) And (3) separating skin and slag: fermenting at constant temperature for 5 days, separating skin and residue from grape mash, fermenting with pure juice, and regulating fermentation temperature to 20deg.C; the separation of the skin and the slag also comprises the step of supplementing sugar, and specifically comprises the following steps: when fermentation is vigorous, the sugar content is adjusted as required, and the sugar content is calculated according to the sugar content of raw grape and the target alcohol content of 10% (V/V), 17g/L is converted into 1% (V/V), and the added sugar content is lower than 34g/L; the separation of the skin and the slag also comprises the step of reducing the acid, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting the pH value of the fermentation liquor to 3.5;
(6) And (3) fermenting backward apple milk: when the residual sugar of the fermented material is reduced to 5g/L, the main fermentation is finished, lactobacillus is inoculated to perform apple milk fermentation, and constant-temperature fermentation is performed at the temperature of 21 ℃ until the apple milk fermentation is finished; the lactobacillus fermented by apple milk is lactobacillus ALPHA, the addition amount is 0.0015g/L, the content of malic acid is monitored during fermentation, and when the content reaches 0.008g/L, apple milk fermentation can be completed;
(7) Freezing: keeping the temperature in the fermentation tank at 3 ℃ for 9 days, removing tartaric acid, and aging for 9 months to obtain grape wine base;
(8) Stabilizing: and (3) carrying out conventional wine cooling, heating and protein stabilizing treatment on the grape wine base, sterilizing, filtering, filling and warehousing finished products to obtain the grape wine.
Comparative example 1
The acid-reducing operation after removing the peel and the residue is carried out in the same way as the preparation method of the erigeron breviscapus fruit wine provided in the example 2.
Comparative example 2
The flavoring agent was removed in the same manner as the preparation of the Mao grape wine provided in example 2.
Comparative example 3
The flavoring agent is changed into brewing essence, and the other modes are the same as the preparation method of the erigeron breviscapus fruit wine provided in the example 2.
Comparative example 4
Pectase was removed in the same manner as the preparation of the raw grape wine provided in example 2.
Comparative example 5
The step of crushing the grape in the step (1) and then standing for 1.5 hours is removed, and the preparation method of the grape wine is the same as that provided in example 2.
Comparative example 6
The carbon dioxide extraction temperature in step (3) was 23℃and the process for preparing the erigeron breviscapus fruit wine as provided in example 2 was otherwise identical.
Comparative example 7
The yeast in the step (4) is obtained by inoculating monascus purpureus seed solution into cooked rice flour and culturing, and the other modes are the same as the preparation method of the erigeron breviscapus fruit wine provided in the example 2.
Effect verification
To more clearly illustrate the practical value of the present application, sensory tests were performed on the raw grape fruit wine prepared in the manner of example 2 and comparative examples 1-7, and the results are shown in table 1:
table 1 fruit wine sensory test results
In addition, the applicants also evaluated the fragrance of the grape fruit wine prepared in the manner of comparative example 2 and comparative examples 1-7 by sensory evaluation, wherein the fragrance of fresh grape was used as an evaluation criterion, and the fragrance was evaluated in percentage, and the fragrance was not perceived as 0, and the fragrance was very intense as 60 and 100; the sensory evaluation scores are recorded as in table 2.
TABLE 2 comprehensive evaluation results of Mao grape wine
According to tables 1-2, the wine making method can improve the quality of wine, the obtained raw grape has low tartaric acid content, good taste and stable quality, is not easy to produce sediment in the storage process, and has strong and typical aroma of wine bodies and rich original aroma of raw grapes.
The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.
Claims (2)
1. The preparation method of the Mao grape fruit wine is characterized by comprising the following steps of:
(1) Pretreatment of raw materials: cleaning Vitis vinifera, crushing, and standing at 25-26deg.C for 1-2 hr to obtain wine brewing fruit;
(2) Preparing enzymolysis materials: adding flavoring agent into the wine brewing raw material fruit, and adding potassium metabisulfite and pectase to obtain enzymolysis material;
(3) Leaching carbon dioxide at low temperature: placing the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 5-10 ℃, and leaching for 3-5 days at low temperature;
(4) Inoculating and fermenting: heating to 22-25deg.C after leaching, inoculating yeast, and fermenting at constant temperature;
(5) And (3) separating skin and slag: fermenting at constant temperature for 3-5 days, separating skin and residue from grape mash, fermenting with pure juice, and regulating fermentation temperature to 18-20deg.C;
(6) And (3) fermenting backward apple milk: when the residual sugar of the fermented material is reduced to 5g/L, the main fermentation is finished, inoculating lactobacillus to perform apple milk fermentation, and performing constant-temperature fermentation at 19-21 ℃ until the apple milk fermentation is finished;
(7) Freezing: adjusting the temperature in the fermentation tank to 5~2 ℃ below zero, keeping the temperature for 7-9 days, removing tartaric acid, and aging for 6-9 months to obtain grape wine base;
(8) Stabilizing: performing conventional cold, hot and protein stabilization treatment on grape wine base, sterilizing, filtering, filling, and warehousing the finished product;
the flavoring agent in the step (2) is obtained by the following method:
preparing peel juice: crushing grape skin to obtain grape skin pulp, centrifuging the grape skin pulp to obtain supernatant, and collecting grape skin juice; 2) Eluting: adsorbing grape skin juice on macroporous resin, eluting bonded aroma substances in grape skin juice with 2.5BV anhydrous methanol under pressurized state, rotary evaporating under 0.1-0.2Mpa to remove anhydrous methanol, concentrating and drying the eluate to obtain the flavoring agent;
the adding amount of pectase in the step (2) is 28-32mg/L, and the adding amount of potassium metabisulfite is 45-55mg/L; the adding amount of the flavoring agent in the step (2) is 70-90mg/L;
the yeast in the step (4) is wine aroma yeast rich in beta-glucosidase, and is prepared by inoculating Aspergillus niger seed liquid into cooked rice flour and then culturing;
the step (5) of separating the skin and the slag also comprises the step of reducing the acid, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting pH of the fermentation broth to 3-3.5.
2. The method of claim 1, wherein the lactic acid bacteria used for apple milk fermentation in the step (6) are lactic acid bacteria ALPHA, the addition amount is 0.0013-0.0015g/L, the malic acid content is monitored during fermentation, and when the malic acid content reaches 0.008g/L, the apple milk fermentation can be completed.
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| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
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| CN106350338A (en) * | 2016-08-31 | 2017-01-25 | 广西中天领御酒业有限公司 | Low-alcohol wine and preparation method thereof |
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