CN113186053A - Wine alcohol fermentation method, red wine and multi-parameter-based brewing method thereof - Google Patents
Wine alcohol fermentation method, red wine and multi-parameter-based brewing method thereof Download PDFInfo
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Abstract
The invention relates to the field of wine making, in particular to an alcohol fermentation method of wine, red wine and a multi-parameter-based brewing method of the red wine. The invention provides an alcohol fermentation method based on multi-parameter red grapes, which comprises 3 stages; during the alcoholic fermentation, the initial specific gravity of the fruit juice obtained after the dipping is reduced to 1060-1080, the first fermentation stage is that the initial specific gravity of the fruit juice obtained in the first fermentation stage is reduced to 1030-1050, the second fermentation stage is that the initial specific gravity of the fruit juice obtained in the second fermentation stage is reduced to 1000, and the third fermentation stage is that the fruit juice is soaked in the alcohol. The invention quantifies the control index of the fermentation process, accurately controls the temperature and the process operation of the fermentation process, ensures that the fermentation process has strong integrity, improves the automation degree of the fermentation process, reduces the thought factor and improves the stability of the fermentation process.
Description
Technical Field
The invention relates to the field of wine making, in particular to an alcohol fermentation method of wine, red wine and a multi-parameter-based brewing method of the red wine.
Background
The red wine is fermented wine prepared by fermenting dark grape varieties serving as raw materials. Grapes have originated 60 million years ago, and wine has a long historical background during the period of the new stoneware when people consciously begin to brew wine.
The wine fermentation is to convert sugar in grape juice into alcohol, and red wine can be divided into dry red wine (0-4 g/L), semi-dry red wine (4-12 g/L), semi-sweet red wine (12-45 g/L) and sweet red wine (more than 45g/L) according to the residual sugar content. Has wide audience, and has the effects of tonifying qi, regulating the middle warmer, resisting hunger, strengthening will, resisting cold, etc.
With the progress of scientific and technological technology and the improvement of living standard of people, the requirements of people on the drunk wine are higher and higher. However, wine, a biological product, cannot be quantified during brewing, thus making wine diverse, variable, complex, unstable and natural. In commercial winemaking, wine fermentation is performed entirely depending on the experience of the winemaker, and thus the quality of wine is greatly influenced by human factors. The brewing of wine is a process of microbial activity, has instability, diversity and complexity, and no brewing method for accurately reacting a fermentation process by using specific numerical indexes is available in the market at present.
Disclosure of Invention
In order to solve the problems, the invention provides an alcohol fermentation method of wine, red wine and a multi-parameter-based brewing method of the red wine. The method can determine the reaction fermentation process by using specific numerical indexes, and obviously improves the fermentation stability.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides an alcohol fermentation method of wine, which comprises 3 stages; during the alcoholic fermentation, the initial specific gravity of the fruit juice obtained after the dipping is reduced to 1060-1080, namely a first fermentation stage, the initial specific gravity of the fruit juice obtained in the first fermentation stage is reduced to 1030-1050, namely a second fermentation stage, and the initial specific gravity of the fruit juice obtained in the second fermentation stage is reduced to 1000, namely a third fermentation stage;
the temperature of the first fermentation stage is 20-26 ℃; in the first fermentation stage, starting from the first fermentation stage, 1 open cycle is carried out for every 5 points of the specific gravity value of the steeped fruit juice obtained after the steeping, and the volume of the open cycle is 1 volume;
the temperature of the second fermentation stage is 25-26 ℃; in the second fermentation stage, starting from the second fermentation stage, carrying out 1 open cycle every time the specific gravity value of the first wine obtained in the first fermentation stage is reduced by 8 points, wherein the volume of the open cycle is 1 volume;
the temperature of the third fermentation stage is 26-28 ℃; in the third fermentation stage, starting from the third fermentation stage, 1 time of semi-open circulation and bottom turning circulation are sequentially carried out every 10 points of the specific gravity value of the second wine obtained in the second fermentation stage, the volume of the semi-open circulation is 1/2, and the time of the bottom turning circulation is 5-10 min.
Preferably, the first fermentation stage is preceded by a closed cycle.
Preferably, closed circulation is carried out after the yeast is inoculated until the formation of the skin residue cap; the closed circulation is carried out for 1 time every day, the circulation volume is 1 volume, and the temperature of the closed circulation is 25-26 ℃.
The invention provides a method for brewing red wine based on multiple parameters, which comprises the following steps:
sequentially carrying out impregnation, alcoholic fermentation, post-impregnation and post-fermentation on the grape mash to obtain primary grape wine; blending the primary wine to obtain red wine; the alcohol fermentation method according to any one of claims 1 to 3.
Preferably, after the completion of the immersion, yeast is inoculated into the grape mash, wherein the inoculation amount of the yeast is 100-200 g/L.
Preferably, before the impregnation, SO is added to the grape mash in sequence2And pectinase.
Preferably, in said SO2Adding the pectinase for 4-6 h; the SO2The addition amount of (A) is 30-50 mL/g; the dosage of the pectinase is 25-30 g/t.
Preferably, the dipping time is 12-36 h, and the temperature is 15-18 ℃.
Preferably, the post-dipping time is 2d, and the temperature is 0-4 ℃.
The invention provides a red wine brewed by the brewing method.
Has the advantages that:
the invention provides an alcohol fermentation method of wine, which comprises 3 stages; during the alcoholic fermentation, the initial specific gravity of the fruit juice obtained after the dipping is reduced to 1060-1080, the first fermentation stage is that the initial specific gravity of the fruit juice obtained in the first fermentation stage is reduced to 1030-1050, the second fermentation stage is that the initial specific gravity of the fruit juice obtained in the second fermentation stage is reduced to 1000, and the third fermentation stage is that the fruit juice is soaked in the alcohol. According to the invention, the fermentation process is based on multiple parameters, the control indexes are quantified, the fermentation control system has strong integrity, high data precision and strong authenticity, automation and visualization of the fermentation process are realized, the pH, temperature, dissolved oxygen and specific gravity data in the industrial wine production process can be acquired in real time and uploaded to the cloud, the visualization of the fermentation process is realized, the fermentation condition in the fermentation tank can be observed constantly, the temperature and process operation of the fermentation process are accurately controlled, the fermentation process has strong integrity, the automation degree of the fermentation process is improved, factors are reduced, and the stability of the fermentation process is improved.
The invention provides a method for brewing red wine based on multiple parameters, which comprises the following steps: sequentially carrying out impregnation, alcoholic fermentation, post-impregnation and post-fermentation on the grape mash to obtain primary grape wine; and blending the primary wine to obtain the red wine. The method of the invention can ensure the stability in the fermentation process.
In addition, the evaluation result of the red wine brewed by the brewing method can reach the top grade.
Detailed Description
The invention relates to an alcohol fermentation method of wine, which comprises 3 stages; during the alcoholic fermentation, the initial specific gravity of the fruit juice obtained after the dipping is reduced to 1060-1080, namely a first fermentation stage, the initial specific gravity of the fruit juice obtained in the first fermentation stage is reduced to 1030-1050, namely a second fermentation stage, and the initial specific gravity of the fruit juice obtained in the second fermentation stage is reduced to 1000, namely a third fermentation stage;
the temperature of the first fermentation stage is 20-26 ℃; in the first fermentation stage, starting from the first fermentation stage, 1 open cycle is carried out for every 5 points of the specific gravity value of the steeped fruit juice obtained after the steeping, and the volume of the open cycle is 1 volume;
the temperature of the second fermentation stage is 25-26 ℃; in the second fermentation stage, starting from the second fermentation stage, carrying out 1 open cycle every time the specific gravity value of the first wine obtained in the first fermentation stage is reduced by 8 points, wherein the volume of the open cycle is 1 volume;
the temperature of the third fermentation stage is 26-28 ℃; in the third fermentation stage, starting from the third fermentation stage, 1 time of semi-open circulation and bottom turning circulation are sequentially carried out every 10 points of the specific gravity value of the second wine obtained in the second fermentation stage, the volume of the semi-open circulation is 1/2, and the time of the bottom turning circulation is 5-10 min.
In the alcoholic fermentation of the present invention, yeast is inoculated into the macerated fruit juice; the inoculation amount of the yeast is preferably 100-200 g/t, and more preferably 150-180 g/t; the yeast is preferably present in dry powder form; the inoculation temperature of the yeast is preferably 20-21 ℃. The yeast is not limited in any way, and can be obtained by conventional purchase by those skilled in the art, and in the specific embodiment of the present invention, the yeast is preferably a CECA yeast.
The alcohol fermentation is preferably carried out in a fermentation tank, and the fermentation tank preferably adopts sensor multipoint distribution, so that the data precision is high, the goodness of fit with the actual fermentation process is high, and the authenticity is very strong; the alcoholic fermentation comprises 3 stages; during the alcoholic fermentation, the initial specific gravity of the fruit juice obtained after the dipping is reduced to 1060-1080, the first fermentation stage is that the initial specific gravity of the fruit juice obtained in the first fermentation stage is reduced to 1030-1050, the second fermentation stage is that the initial specific gravity of the fruit juice obtained in the second fermentation stage is reduced to 1000, and the third fermentation stage is that the fruit juice is soaked in the alcohol.
The temperature of the first fermentation stage is 20-26 ℃, and preferably 21-25.5 ℃; in the first fermentation stage, starting from the first fermentation stage, 1 open cycle is carried out for every 5 points of the specific gravity value of the steeped fruit juice obtained after the steeping, and the volume of the open cycle is 1 volume; said volume 1 is preferably the volume of the steeped juice obtained after said steeping in a fermenter, and the open cycle time of the invention is calculated by the formula: the volume of the wine in the fermentation tank/the pump speed of the centrifugal pump is preferably less than or equal to 50t/h in formula I. The first fermentation stage is that the activated yeast is in a logarithmic growth phase, the sugar consumption rate in the grape juice is fastest, and the skin residues are gradually gathered upwards to cause the oxygen content in the grape juice to be less and less, so that 1 volume open type circulation is carried out for 1 time when the specific gravity is reduced by 5 points in the stage.
The temperature of the second fermentation stage is 25-26 ℃; in the second fermentation stage, starting from the second fermentation stage, 1 open cycle is carried out for every 8 points of the specific gravity value of the first wine obtained in the first fermentation stage, and the volume of the open cycle is 1 volume. The second fermentation stage according to the invention is after the yeast has entered the stationary phase, so that 1 open cycle of 1 volume is carried out for every 8 points of the specific gravity reduction in this stage.
The temperature of the third fermentation stage is 26-28 ℃; in the third fermentation stage, starting from the third fermentation stage, 1 time of semi-open circulation and bottom turning circulation are sequentially carried out every 10 points of the specific gravity value of the second wine obtained in the second fermentation stage, the volume of the semi-open circulation is 1/2, and the time of the bottom turning circulation is 5-10 min. According to the temperature sensor and the hydrometer, when the temperature begins to fall and the specific gravity is reduced to about 1000-1060 (a third fermentation stage), the yeast enters a decline period, the fermentation vigorous degree is rapidly reduced, the wine is easy to oxidize, wine mud is gradually gathered at the bottom of the tank, skin and slag form a skin and slag cap, half-volume semi-open circulation and 5-10 min bottom turning circulation are carried out when the specific gravity is reduced by 10 points, and the fermentation flavor of the wine is homogenized and enriched.
In the fermentation process, the dissolved oxygen data effectively shows the absolute solvent dissolved oxygen content in the grape mash in the fermentation process, and particularly the formation of a skin residue cap. The invention prevents the generation of the odor egg flavor in the fermentation process in the fermentation tank by detecting the dissolved oxygen in real time through the automatic wine fermentation control system; directly feeding back the oxygen exposure degree, the indirect feedback fermentation period and the fermentation exuberance degree of the grape juice in the circulating process through the change of the dissolved oxygen content, and uploading the specific gravity value in the fermentation tank to a background for 1 time every 5 min; different types of circulation and temperature control are carried out on the wine in the fermentation tank through the speed with the specific gravity reduction, and reasonable temperature control is carried out through a temperature sensor, so that the stability of fermentation is ensured.
Furthermore, a proper amount of oxygen is beneficial to the fermentation of the red wine in the vigorous fermentation stage (the stage with a higher specific gravity reduction rate), but the oxygen contact is preferably avoided when the fermentation is weak, so that the open type circulation is adopted in the first fermentation stage and the second fermentation stage, and the semi-open type circulation and the bottom turning circulation are adopted in the third fermentation stage.
Preferably, the first fermentation stage of the present invention further comprises a closed cycle; in the invention, closed circulation is preferably carried out after the yeast is inoculated until the peel residue cap is formed; preferably 1 cycle of said closed cycle is performed per day, the cycle volume preferably being 1 volume; the temperature of the closed circulation is preferably 25-26 ℃.
The invention provides a red wine brewing method based on the alcohol fermentation method, which comprises the following steps:
sequentially carrying out impregnation, alcoholic fermentation, post-impregnation and post-fermentation on the grape mash to obtain primary grape wine; and blending the primary wine to obtain the red wine.
The method comprises the steps of sequentially carrying out impregnation, alcoholic fermentation, post-impregnation and post-fermentation on grape mash to obtain primary grape wine; and blending the primary wine to obtain the red wine.
In the invention, the soaking time is preferably 12-36 h, more preferably 15-32 h, and most preferably 18-30 h; the dipping temperature is preferably 15-18 ℃, and more preferably 15-17 ℃. In the dipping process, as the contact time of the grape juice and the skin residue is prolonged, the content of tannin in the grape juice is continuously increased, and the color is gradually deepened, so that the dipping treatment can achieve the effects of leaching tannin pigment and some chemical substances and discharging juice.
The invention preferably further comprises adding SO to the grape mash in sequence before said impregnating2And a pectinase; in the present invention, the SO2Adding the pectinase for 4-6 h; the SO2The addition amount of (B) is 30-60 mL/g, more preferably 35-55 mL/g; the dosage of the pectinase is preferably 25-30 g/t, and more preferably 26-29 g/t. The source of the pectinase is not limited in any way and can be obtained by conventional purchase by a person skilled in the art, and in the specific embodiment of the invention, the pectinase is preferably Xiusheng pectinase. The invention adds SO2Can prevent red grape juice from being oxidized, and the addition of pectinase is mainly favorable for clarifying, juicing and extracting stable pigment, and also plays a role in extracting aromatic substances to a certain extent. The invention adds SO2The pectinase is added at intervals of 4h to avoid the influence of sulfurous acid on the pectinase.
In the invention, the alcohol fermentation adopts the alcohol fermentation method of the wine according to the technical scheme, and details are not repeated herein.
After the pectinase is added, dry ice is preferably added into the mixed grape juice obtained after the pectinase is added to prevent the grape juice from being oxidized. The amount of dry ice added in the present invention is not limited at all, and those known to those skilled in the art can be used.
After the steeping, the method preferably further comprises adding dry ice to the steeped juice obtained after the steeping in sequence to prevent the grape juice from being oxidized. The amount of dry ice added in the present invention is not limited at all, and those known to those skilled in the art can be used.
In the invention, the time of the post-dipping is preferably 2d, and the temperature is preferably 0-4 ℃. The post-impregnation method can enrich the flavor of the wine, more substances in the extracted peel and generate a special flavor generated by dissolving some microorganisms, so that the wine is more in line with the requirements of consumers.
In the present invention, the post-fermentation preferably comprises the following steps; carrying out after-fermentation and first storage on the middle-layer dipped wine obtained after the after-dipping to obtain after-fermentation stored wine; and performing secondary storage on the residual steeped wine, and storing the wine. The post-fermentation of the invention is preferably carried out in oak barrels; during post-fermentation, the pH value of the wine in the oak barrel is preferably 3.2-3.4; the time of the after-fermentation is preferably 30 d; the post-fermentation temperature is preferably 20-25 ℃, and more preferably 21-24 ℃; the first storage temperature is preferably 0-12 ℃, and more preferably 1-11 ℃; the first storage period is preferably 7 months; the second storage is preferably performed in a stainless steel fermenter; the second storage mode is preferably to store the mixture at 20-25 ℃ for 14 days and then reduce the temperature to 0-4 ℃ for storage; the storage time at 0-4 ℃ is not limited at all, and the method is well known by the technical personnel in the field.
After the post-fermentation, the post-fermentation storage grape wine and the storage grape wine are preferably respectively and sequentially subjected to standing and filtering to obtain post-fermentation filtered grape juice and storage filtered grape juice; the temperature of the standing is preferably 0 ℃; the standing time is preferably 24-48 h, more preferably 26-46 h, and most preferably 28-44 h; the filtration is preferably carried out using a diatomaceous earth filter. The invention can obtain clear and stable post-fermentation filtered grape juice by standing and filtering.
The invention mixes the post-fermentation filtered grape juice and the storage filtered grape juice to obtain the red wine. In the invention, the mass ratio of the post-fermentation filtered grape juice to the storage filtered grape juice is preferably 85-100: 0-15, and more preferably 95-100: 0-5.
After the preparation, the method preferably further comprises bottling. The bottling method of the present invention is not limited, and can be performed by methods known to those skilled in the art.
In the present invention, the brewing method of the grape mash preferably includes the steps of: crushing the grapes to obtain grape mash; the crushing is preferably carried out in a crusher; the grain size of the grape mash is preferably that most of fruit grains in the grape mash keep the original size; the present invention does not limit the condition parameters of the crushing, and the crushing gap of the crusher is preferably ensured to only crush the juice, but avoid crushing the seeds, as is well known to those skilled in the art. The variety of the grape is not limited at all, and preferably comprises cabernet sauvignon, melanocarpus nigricans, meles, cames, salads, vintage wine or snake dragon beads and the like; the source of the grapes is not particularly limited, and the grapes can be purchased by a person skilled in the art in a conventional manner; in a particular embodiment of the invention, the source of the grapes is preferably Ningxia region grapes.
Before the crushing, the grape is preferably sorted and cleaned; the sorting standard is as follows: selecting grapes which are full in grains and good in maturity; the cleaning preferably includes removing branches, leaves, dead fruits, green fruits, rotten fruits and other debris. The present invention is not particularly limited as to the manner of sorting and cleaning, and may be accomplished in a manner known to those skilled in the art.
In order to further illustrate the present invention, the following examples are provided to describe in detail a process for alcoholic fermentation of wine and red wine and its multiparameter-based brewing process, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Sorting raw materials: selecting cabernet sauvignon with full grains and good maturity, and removing branches, leaves, runt fruits, green fruits, rotten fruits and other impurities.
(2) Removing stems and crushing: removing stalks and crushing to obtain grape mash, adding 40mg/L SO2And adding SO2And adding 25g/t of Xiasheng commercial pectinase after 6h, pumping the pectinase into a tank, and adding dry ice into the fermentation tank for protection.
(3) Dipping: and (3) carrying out oxygen-insulated impregnation on the fruit juice for 12 hours in a fermentation tank, wherein the impregnation temperature is 15.1-15.5 ℃.
(4) Alcohol fermentation: slowly raising the temperature to 20 ℃ after the dipping, inoculating 150g/t (dry powder) of CECA yeast to start fermentation, releasing heat in the fermentation process to gradually raise the temperature in the fermentation tank to 25 ℃, controlling the fermentation temperature to be 25-25.5 ℃, inoculating the yeast and performing 1 closed cycle every day before a skin residue cap is formed visible to naked eyes, wherein the cycle volume is 1 volume, the first fermentation stage is performed after the skin residue cap is formed and the specific gravity is reduced to 1080, and the open cycle is performed for 1 time when the specific gravity of the obtained wine is reduced by 5 points after the skin residue cap is formed, and the cycle volume is 1 volume. And the temperature of the second fermentation stage is kept at 25-25.5 ℃, the specific gravity data of the first wine obtained in the first fermentation stage is reduced from 1080 to 1040, 1 open cycle is carried out for every 8 points of the specific gravity data, and the cycle volume is 1 volume. Then slowly warmed to 26 ℃. And controlling the temperature of the third fermentation stage at 26-27 ℃, ending the reduction value of 1000 of the second wine obtained in the second fermentation stage, performing 1 time of semi-open circulation when the specific gravity data is reduced by 10 points, wherein the circulation volume is 1/2 volumes, and performing bottom turning circulation for 5-10 min. The alcoholic fermentation was terminated when the sugar degree was reduced to 2 g/L.
(5) Post-impregnation: and after fermentation, cooling to 0-4 ℃, and sealing the tank for impregnation for 2 d.
(6) And (3) post-fermentation and storage: putting the middle-layer wine in the fermentation tank into an oak barrel, ensuring that the pH is 3.2-3.4, controlling the temperature to be 20-25 ℃ and storing for 1 month, and then controlling the temperature to be 0-12 ℃ and storing for 7 months to obtain post-fermentation storage wine; and (3) putting the remaining skin residue squeezed wine into a stainless steel fermentation tank for storage for 14 days at the temperature of 20-25 ℃, and cooling to 0-4 ℃ to obtain the stored wine.
(7) Clarifying and filtering: and standing and clarifying the post-fermentation stored grape wine and the stored grape wine, and filtering by using diatomite to obtain post-fermentation filtered grape juice and storage filtered grape juice.
(8) Blending: blending the post-fermentation filtered grape juice and the storage filtered grape juice to obtain the red grape wine, wherein the mass ratio of the post-fermentation filtered grape juice to the storage filtered grape juice is 98: 2.
(9) and (6) bottling.
Example 2
(1) Sorting raw materials: selecting full-grain and well-matured snake dragon beads, and removing branches, leaves, stiff fruits, green fruits, rotten fruits and other impurities.
(2) Removing stems and crushing: removing stalks and crushing to obtain grape mash, adding 50mg/L SO2And adding SO227g/t of Xiasheng commercial pectinase is added in the later 6h, pumped into a tank, and dry ice is added into the fermentation tank for protection.
(3) Dipping: the fermenter was soaked in oxygen for 36 hours at a temperature of 16 ℃.
(4) Alcohol fermentation: slowly raising the temperature to 20 ℃ after the dipping, inoculating 160g/t (dry powder) of CECA yeast to start fermentation, releasing heat in the fermentation process to gradually raise the temperature in the fermentation tank to 25 ℃, controlling the fermentation temperature to be 25.5-26 ℃, inoculating the yeast and performing 1 closed cycle every day before a skin residue cap is formed by naked eyes, wherein the cycle volume is 1 volume, the first fermentation stage is performed after the skin residue cap is formed and the specific gravity is reduced to 1075, and the open cycle is performed for 1 time when the specific gravity of the obtained wine is reduced by 5 points after the skin residue cap is formed, and the cycle volume is 1 volume. The temperature of the second fermentation stage is kept at 25-25.5 ℃, the first wine obtained in the first fermentation stage is finished when the specific gravity data is reduced from 1075 to 1040, 1 open cycle is carried out for every 8 points of the specific gravity data reduction, and the cycle volume is 1 volume. Then slowly warmed to 27 ℃. And controlling the temperature of the third fermentation stage at 27-27.5 ℃, ending the reduction value of 1000 of the second wine obtained in the second fermentation stage, performing 1 time of semi-open circulation when the specific gravity data is reduced by 10 points, wherein the circulation volume is 1/2 volumes, and performing bottom turning circulation for 5-10 min. The alcoholic fermentation was terminated when the sugar degree was reduced to 2 g/L.
(5) Post-impregnation: and after fermentation, cooling to 0-4 ℃, and sealing the tank for impregnation for 2 d.
(6) And (3) post-fermentation and storage: putting the middle-layer wine in the fermentation tank into an oak barrel, ensuring that the pH is 3.2-3.4, controlling the temperature to be 20-25 ℃, storing for 1 month, controlling the temperature to be 0-12 ℃, storing for 7 months, and obtaining post-fermentation storage wine; and (3) putting the remaining skin residue squeezed wine into a stainless steel fermentation tank for storage for 14 days at the temperature of 20-25 ℃, and cooling to 0-4 ℃ to obtain the stored grapes.
(7) Clarifying and filtering: and standing and clarifying the post-fermentation stored grape wine and the stored grape wine, and filtering by using diatomite to obtain post-fermentation filtered grape juice and storage filtered grape juice.
(8) Blending: blending the post-fermentation filtered grape juice and the storage filtered grape juice to obtain the red grape wine, wherein the mass ratio of the post-fermentation filtered grape juice to the storage filtered grape juice is 95: 5.
(9) And (6) bottling.
Example 3
(1) Sorting raw materials: selecting the black pino grapes which are full in grains and good in maturity, and removing branches, leaves, dead fruits, green fruits, rotten fruits and other impurities.
(2) Removing stems and crushing: removing stalks and crushing to obtain grape mash, adding 60mg/L SO2And adding SO230g/t of Xiasheng commercial pectinase is added in the later 6h, the mixture is pumped into a tank, and dry ice is added into the fermentation tank for protection.
(3) Dipping: the juice was then soaked in oxygen in a fermenter at a temperature of 18 ℃ for 36 hours.
(4) Alcohol fermentation: after the dipping is finished, slowly raising the temperature to 20 ℃, inoculating 200g/t (dry powder) of CECA yeast to start fermentation, releasing heat in the fermentation process to enable the temperature in the fermentation tank to gradually rise to 25 ℃, controlling the fermentation temperature to be 25-26 ℃, inoculating the yeast and performing 1 closed cycle every day until a skin and residue cap is formed visible to naked eyes, wherein the cycle volume is 1 volume, after the skin and residue cap is formed, the specific gravity of the obtained wine is reduced to 1065, and after the skin and residue cap is formed, performing 1 open cycle every 5 points, and the cycle volume is 1 volume. And the temperature of the second fermentation stage is kept at 25-25.5 ℃, the specific gravity data of the first wine obtained in the first fermentation stage is reduced from 1065 to 1030, 1 open cycle is carried out at every 8 points of the specific gravity data in the period, and the cycle volume is 1 volume. Then slowly warmed to 27 ℃. And controlling the temperature of the third fermentation stage at 27-27.5 ℃, ending the reduction value of 1000 of the second wine obtained in the second fermentation stage, performing 1 time of semi-open circulation when the specific gravity data is reduced by 10 points, wherein the circulation volume is 1/2 volumes, and performing bottom turning circulation for 5-10 min. The alcoholic fermentation was terminated when the sugar degree was reduced to 2 g/L.
(5) Post-impregnation: and after fermentation, cooling to 0-4 ℃, and sealing the tank for impregnation for 2 d.
(6) And (3) post-fermentation and storage: putting the middle-layer wine in the fermentation tank into an oak barrel, ensuring that the pH is 3.2-3.4, controlling the temperature to be 20-25 ℃ and storing for 1 month, and then controlling the temperature to be 0-12 ℃ and storing for 7 months to obtain post-fermentation storage wine; and (3) putting the remaining skin residue squeezed wine into a stainless steel fermentation tank for storage for 14 days at the temperature of 20-25 ℃, and cooling to 0-4 ℃ to obtain the stored grapes.
(7) Clarifying and filtering: and standing and clarifying the post-fermentation stored grape wine and the stored grape wine, and filtering by using diatomite to obtain post-fermentation filtered grape juice and storage filtered grape juice.
(8) Blending: blending the post-fermentation filtered grape juice and the storage filtered grape juice to obtain the red grape wine, wherein the mass ratio of the post-fermentation filtered grape juice to the storage filtered grape juice is 95: 5.
(9) and (6) bottling.
Comparative example 1
(1) Raw material acquisition: the raw material of Cabernet Sauvignon is purchased from peripheral grape growers.
(2) Sorting raw materials: selecting dark wine grapes which are full in grains and good in maturity from the grapes obtained in the step (1), and removing branches, leaves, dead fruits, green fruits, rotten fruits and other impurities.
(3) Removing stems and crushing: removing stems of the grapes obtained in the step (2), crushing, adding 25g/t of Shengxia brand commercial pectinase, pumping into a tank, and adding dry ice into a fermentation tank for protection.
(4) Dipping: soaking in oxygen in the fermentation tank for 12 hours at 15-18 ℃, and adding 40mg/L SO2。
(5) Alcohol fermentation: after the impregnation is finished, the temperature is raised to 23-24 ℃, CECA (dry powder) yeast is inoculated, the specific gravity is measured 1 time at 8 am every day, and the specific gravity is measured 1 time at 5 pm. After the fermentation tank starts to generate bubbles, open circulation is carried out, and the volume of the circulation is 1 in each time. The open cycle was measured 1 time each day, morning and evening, before the specific gravity decreased to 1150. The specific gravity is 1150-1000 hours, and 1 open cycle is carried out in two days. And when the sugar degree is lower than 4g/L in sampling and measuring, cooling to 0-4 ℃ after fermentation is finished, and sealing the tank and dipping for 48 hours.
(6) And (3) after-fermentation: loading the middle-layer wine into oak barrel, fermenting for 9 months, and adding 30mg/L SO2And the residual skin residue pressed wine is stored in a stainless steel tank. The lees at the bottom of the tank are discarded.
(7) Clarifying and filtering: standing for clarification, and filtering with diatomite.
(8) Blending: blending the peel residue pressed wine and the gravity flow wine.
(9) And (6) bottling.
In the comparative example, if peculiar smell occurs in the fermentation process, vitamin powder is added for 4 times.
Comparative example 2
(1) Raw material acquisition: the Ampelopsis brevipedunculata raw material is purchased from peripheral grape growers.
(2) Sorting raw materials: selecting dark wine grapes which are full in grains and good in maturity from the grapes obtained in the step (1), and removing branches, leaves, dead fruits, green fruits, rotten fruits and other impurities.
(3) Removing stems and crushing: removing stems of the grapes obtained in the step (2), crushing, adding 27g/t of Shengxia brand commercial pectinase, pumping into a tank, and adding dry ice into a fermentation tank for protection.
(4) Dipping: the fermentation tank is soaked in oxygen for 36 hours at the soaking temperature of 15-18 ℃, and 50mg/L SO2 is added.
(5) Alcohol fermentation: after the impregnation is finished, the temperature is raised to 23-24 ℃, CECA (dry powder) yeast is inoculated, the specific gravity is measured 1 time at 8 am every day, and the specific gravity is measured 1 time at 5 pm. After the fermentation tank starts to generate bubbles, open circulation is carried out, and the volume of the circulation is 1 in each time. The open cycle was measured 1 time each day, morning and evening, before the specific gravity decreased to 1150. The specific gravity is 1150-1000 hours, and 1 open cycle is carried out in two days. And when the sugar degree is lower than 4g/L in sampling and measuring, cooling to 0-4 ℃ after fermentation is finished, and sealing the tank and dipping for 48 hours.
(6) And (3) after-fermentation: loading the middle-layer wine into oak barrel, fermenting for 9 months, and adding 30mg/L SO2And the residual skin residue pressed wine is stored in a stainless steel tank. The lees at the bottom of the tank are discarded.
(7) Clarifying and filtering: standing for clarification, and filtering with diatomite.
(8) Blending: blending the peel residue pressed wine and the gravity flow wine.
(9) And (6) bottling.
In the comparative example, if peculiar smell occurs in the fermentation process, vitamin powder is added for 4 times.
Comparative example 3
(1) Raw material acquisition: the raw material of the black pino grape is purchased from peripheral grape growers.
(2) Sorting raw materials: selecting dark wine grapes which are full in grains and good in maturity from the grapes obtained in the step (1), and removing branches, leaves, dead fruits, green fruits, rotten fruits and other impurities.
(3) Removing stems and crushing: removing stems of the grapes obtained in the step (2), crushing, adding 30g/t of Shengxia brand commercial pectinase, pumping into a tank, and adding dry ice into a fermentation tank for protection.
(4) Dipping: the fermentation tank is soaked in oxygen for 36 hours at the soaking temperature of 15-18 ℃, and 60mg/L SO2 is added.
(5) Alcohol fermentation: after the impregnation is finished, the temperature is raised to 23-24 ℃, CECA (dry powder) yeast is inoculated, the specific gravity is measured 1 time at 8 am every day, and the specific gravity is measured 1 time at 5 pm. After the fermentation tank starts to generate bubbles, open circulation is carried out, and the volume of the circulation is 1 in each time. The open cycle was measured 1 time each day, morning and evening, before the specific gravity decreased to 1150. The specific gravity is 1150-1000 hours, and 1 open cycle is carried out in two days. And when the sugar degree is lower than 4g/L in sampling and measuring, cooling to 0-4 ℃ after fermentation is finished, and sealing the tank and dipping for 48 hours.
(6) And (3) after-fermentation: loading the middle-layer wine into oak barrel, fermenting for 9 months, and adding 30mg/L SO2And the residual skin residue pressed wine is stored in a stainless steel tank. The lees at the bottom of the tank are discarded.
(7) Clarifying and filtering: standing for clarification, and filtering with diatomite.
(8) Blending: blending the peel residue pressed wine and the gravity flow wine.
(9) And (6) bottling.
In the comparative example, if peculiar smell occurs in the fermentation process, vitamin powder is added for 4 times.
Application example 1
And (3) evaluating and detecting the red wine prepared in the examples 1-3 and the comparative examples 1-3.
The panel chose 15 professional tasters, all with qualifications for 2 wset tasters, and 8 of them with qualifications for 3 wset tasters. In the quality identification process, when more than 10 red grapes are judged to be superior, the red grape is superior; and the reverse is the first grade, wherein the top grade score is 90-100 points, the first grade score is 80-89 points, the general score is 75-79 points, and the score is subject to an integer.
The sensory evaluation criteria are shown in tables 1 to 3, and the evaluation results are shown in table 4.
TABLE 1 evaluation criteria
Table 2 fragrance description table
Note: write the aroma intensity in box: 1 can be smelled, 2 is generally strong and 3 is strong.
TABLE 3 fragrance analysis Table
| Item | Grade |
| Richness degree | Light □ stronger than □ stronger □ |
| Complexity of | Simple □ more complex □ and more complex □ |
| Sense organ | Harmonious □ separation □ liveness □Elegant □ unpleasant □ others |
TABLE 4 evaluation results
As can be seen from the results reported in Table 4, the evaluation results of the red wine brewed by the brewing method of the present invention can reach the top grade, and the sensory, physicochemical properties and nutritional ingredients of the red wine of the present invention all meet the national standards.
Application example 2
The examples 1 to 3 were repeated 3 times, and the comparative examples 1 to 3 were repeated 3 times, respectively, for a total of 18 treatments (18 fermenters), and the number of times of adding vitamin powder (nitrogen source, reducing odor egg smell) during the vigorous fermentation period in the fermentation process of each fermenter, the number of abnormal temperature, the end time of fermentation, and the final sugar content of the wine were recorded. A comparison was then made and the results are shown in Table 5.
TABLE 5 investigation results
As can be seen from Table 5, the times that vitamin powder is added manually and the temperature in the fermentation tank is adjusted manually in the fermentation tank provided with the detection system are obviously less than those of the conventional fermentation tank, and the final sugar content is higher than that of the conventional fermentation tank.
As a result: the fermentation tank provided with the detection system needs to be added with vitamin powder manually and the temperature in the fermentation tank is adjusted manually, the times are obviously less than that of the traditional fermentation, and the accurate degree of the final specific gravity is higher than that of the traditional fermentation tank.
According to the records of the embodiments, the evaluation result of the red wine prepared by the method can reach the top grade, the sensory, physical and chemical properties and the nutritional ingredients of the red wine meet the national standard, and the temperature and the process operation of the fermentation process are accurately controlled by quantifying the control indexes of the fermentation process, so that the fermentation process has strong integrity, the automation degree of the fermentation process is improved, the thought factor is reduced, and the stability of the fermentation process is improved.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method of alcoholic fermentation of wine, characterized in that said alcoholic fermentation comprises 3 stages; during the alcoholic fermentation, the initial specific gravity of the fruit juice obtained after the dipping is reduced to 1060-1080, namely a first fermentation stage, the initial specific gravity of the fruit juice obtained in the first fermentation stage is reduced to 1030-1050, namely a second fermentation stage, and the initial specific gravity of the fruit juice obtained in the second fermentation stage is reduced to 1000, namely a third fermentation stage;
the temperature of the first fermentation stage is 20-26 ℃; in the first fermentation stage, starting from the first fermentation stage, 1 open cycle is carried out for every 5 points of the specific gravity value of the steeped fruit juice obtained after the steeping, and the volume of the open cycle is 1 volume;
the temperature of the second fermentation stage is 25-26 ℃; in the second fermentation stage, starting from the second fermentation stage, carrying out 1 open cycle every time the specific gravity value of the first wine obtained in the first fermentation stage is reduced by 8 points, wherein the volume of the open cycle is 1 volume;
the temperature of the third fermentation stage is 26-28 ℃; in the third fermentation stage, starting from the third fermentation stage, 1 time of semi-open circulation and bottom turning circulation are sequentially carried out every 10 points of the specific gravity value of the second wine obtained in the second fermentation stage, the volume of the semi-open circulation is 1/2, and the time of the bottom turning circulation is 5-10 min.
2. The alcoholic fermentation process of claim 1, further comprising a closed cycle prior to the first fermentation stage.
3. The alcoholic fermentation method according to claim 2, wherein a closed cycle is performed after inoculation of yeast until formation of a cake cap; the closed circulation is carried out for 1 time every day, the circulation volume is 1 volume, and the temperature of the closed circulation is 25-26 ℃.
4. A brewing method of red wine based on multiple parameters is characterized by comprising the following steps:
sequentially carrying out impregnation, alcoholic fermentation, post-impregnation and post-fermentation on the grape mash to obtain primary grape wine; blending the primary wine to obtain red wine; the alcohol fermentation method according to any one of claims 1 to 3.
5. The brewing method according to claim 4, wherein the grape mash after the immersion is inoculated with yeast in an amount of 100-200 g/L.
6. The brewing method according to claim 4, further comprising adding SO to the grape mash in sequence prior to the steeping2And pectinase.
7. The brewing process of claim 6, wherein the SO is in the form of2Adding the pectinase for 4-6 h; the SO2The addition amount of (A) is 30-50 mL/g; the dosage of the pectinase is 25-30 g/t.
8. A brewing method according to claim 4, characterized in that, the immersion time is 12-36 h, and the temperature is 15-18 ℃.
9. A brewing process according to claim 4, characterized in that the post-impregnation time is 2d and the temperature is 0-4 ℃.
10. A red wine brewed by the brewing method according to any one of claims 4 to 9.
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