CN1129735A - Production of grape carbonated wine - Google Patents
Production of grape carbonated wine Download PDFInfo
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- CN1129735A CN1129735A CN 95117469 CN95117469A CN1129735A CN 1129735 A CN1129735 A CN 1129735A CN 95117469 CN95117469 CN 95117469 CN 95117469 A CN95117469 A CN 95117469A CN 1129735 A CN1129735 A CN 1129735A
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- fermentation
- wine
- pressurize
- manufacture method
- sparkling wine
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Abstract
The method for making aerated grape wine features use of active fission yeast instead of artificial yeast, regulating pH value of grape juice during clarification, pressure-holding fermentation and the method to stop fermentation by low-temp treating middle stage of fermentation. Its advantagesinclude only one-pass fermentation, no need of chemical deacidification, short production period, low cost and high quality of wine.
Description
The invention belongs to the preparation method of grape wine or Sparkling wine.
Sparkling Wine is drinks of popular very in the world since its wine degree low, be rich in carbonic acid gas, can bubble, have refrigerant sense, be subjected to consumers in general's welcome more and more.
Traditional Sparkling Wine manufacturing process mainly is to utilize the fragrant grape variety, through sorting, broken squeezing, clarification, fermentation, filtering step.This method at first need be brewageed into former wine (fermentation for the first time), and sugaring in former wine then, inoculation wine yeast (Saccharomycise ellipoideus) carry out the fermentation second time in sealed can.Keep the carbon dioxide that is produced after the fermentation ends, pressurize bottling after the clarification stabilizing treatment again.The major defect that this manufacturing process exists is: (1) will have a former wine production process (fermentation for the first time), and the production cycle is long, cost is high, and bigger to fragrance and mouthfeel quality influence; (2) because grape material acidity higher (mainly being oxysuccinic acid) need be carried out chemistry and be fallen acid and the artificial pol that improves, have influence on the stability and the quality of wine.
The objective of the invention is to study a kind of manufacture method of Sparkling Wine: become twice traditional zymamsis and be a zymamsis, reduce the acidity of wine simultaneously, the production cycle is shortened, cost is low and improve the stability and the quality of wine.
Manufacture method of the present invention is to realize like this.
A kind of manufacture method of Sparkling Wine is that its key is through sorting, squeezing, clarification, fermentation, filtering step: A, adjust pH value to 2.9～3.0 of Sucus Vitis viniferae in clarification steps; B, in fermentation step, add active fission yeast and in sealed can, carry out the pressurize fermentation and fall acid; C, adopt subzero treatment, fermentation is stopped at the pressurize ferment middle; D, degerming under low temperature, pressurize condition, filtration, bottling.The degree (weight ratio) 5～10% that adds active fission yeast.When pressure carbon dioxide reaches 4.0～5.0 crust, carried out subzero treatment 7～15 days, temperature is-4 ℃.In order to change twice zymamsis in the Sparkling Wine tradition method for making into a zymamsis, the present invention has utilized active fission yeast that the contriver found to have not only alternative wine yeast to carry out zymamsis, oxysuccinic acid in the Sucus Vitis viniferae can also be changed into the characteristic of alcohol, in the fermentation step of making Sparkling Wine, add active fission yeast, in sealed can, carry out the pressurize fermentation, adopt subzero treatment at the pressurize ferment middle, make fermentation stop Sterile Filtration under low temperature pressurize condition, bottling then.
Advantage of the present invention is only need carry out a zymamsis, also need not to carry out chemistry and falls acid, has simplified manufacturing process, shortens the production cycle (whole flow process only needs one month or shorter time), and cost is low, has improved the quality of wine.
Fig. 1 is Sparkling Wine conventional process flow figure;
Fig. 2 is a process flow sheet of the present invention.
Embodiment: with 100 tons of muscat grape kinds as liquor-making raw material, and control its ripening degree＜sugar degree 180g/l, acid content 9.0g/l (tartrate).Reject branch, leaf, decayed fruit, mummy and living Chinese olive, send into squeezing machine with table feeder and directly squeeze, in Sucus Vitis viniferae, add SO
270mg/l＜90LH
2SO
3And use KHCO (6%) 〉,
3The pH value of Sucus Vitis viniferae is transferred to 2.95, then, leave standstill clarification 36 hours, the separating clarifying Sucus Vitis viniferae is gone into the pressurize fermentor tank, and adds active fission yeast 8%, and at 18～20 ℃ of condition bottom fermentations, every day is detecting pressure and temperature regularly, works as CO
2When pressure reaches 5.0 crust, cool the temperature to-4 ℃, and handled 10 days; (plug, cap bag (iron wire), sealing cap are bottled, beaten to Sterile Filtration under 4C) pressurize (5.0 crust) condition, vanning warehouse-in behind the decals immediately at low temperature then.Produce 75 tons of Sparkling Wines altogether.
Claims (3)
1, a kind of manufacture method of Sparkling Wine is through sorting, squeezing, clarification, fermentation, filtering step, it is characterized in that:
A, in clarification steps, adjust pH value to 2.9～3.0 of Sucus Vitis viniferae;
B, in fermentation step, add active fission yeast and in sealed can, carry out the pressurize fermentation and fall acid;
C, adopt subzero treatment, fermentation is stopped at the pressurize ferment middle;
D, degerming under low temperature, pressurize condition, filtration, bottling.
2, Sparkling Wine manufacture method as claimed in claim 1 is characterized in that adding the degree (weight ratio) 5～10% of active fission yeast.
3, Sparkling Wine manufacture method as claimed in claim 1 is characterized in that carrying out subzero treatment 7～15 days when pressure carbon dioxide reaches 4.0～5.0 crust, and temperature is-4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95117469 CN1129735A (en) | 1995-11-17 | 1995-11-17 | Production of grape carbonated wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95117469 CN1129735A (en) | 1995-11-17 | 1995-11-17 | Production of grape carbonated wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1129735A true CN1129735A (en) | 1996-08-28 |
Family
ID=5081257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95117469 Pending CN1129735A (en) | 1995-11-17 | 1995-11-17 | Production of grape carbonated wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1129735A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181344A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing Meili sparkling wine |
| CN102212445A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN104789402A (en) * | 2015-04-13 | 2015-07-22 | 鲁东大学 | Sulfur-free sparkling wine production technology |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
-
1995
- 1995-11-17 CN CN 95117469 patent/CN1129735A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181344A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing Meili sparkling wine |
| CN102212445A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN102212445B (en) * | 2011-06-09 | 2013-04-24 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN104789402A (en) * | 2015-04-13 | 2015-07-22 | 鲁东大学 | Sulfur-free sparkling wine production technology |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
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