CN1133882A

CN1133882A - Process for production of whole juice wild grape "Likou" wine

Info

Publication number: CN1133882A
Application number: CN 95114871
Authority: CN
Inventors: 李华; 张玉中
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-04-20
Filing date: 1995-04-20
Publication date: 1996-10-23

Abstract

A wine containing alcohol degree of 17-19% (V/V), sugar of 60-70 g/l, total acid of 7-98 g/l, dried extract more than 14 g/l and volatile acid less than 1.0 g/l is made up from wild grape through screening, crushing, addition of SO2, adding artificial yeast, separation, freezing, separation, filtering, ageing, mixing with sugar, addition of SO2, storage, filtering, bottling, thermal sterilization and package.

Description

The production technique of whole juice wild grape " Likou " wine

The present invention relates to a kind of preparation technology vinous, the particularly complete tasty and refreshing production technique of spilling of juice Romanet Grape Root.

The fruit wine that present pandemic in the world Liquor is a kind of specific type, year consumption is very big.But Liquor both domestic and external mostly adopts tame berry as being that raw material is brewageed and formed with the grape, adopts Wild Grape to produce Liquor and still belongs to the first time at home.

According to the regulation of international grape and grape wine tissue (OIV), grape wine can only be through fragmentation or without the fresh grape berry of fragmentation or the product of Sucus Vitis viniferae acquisition after fermenting wholly or in part, its wine degree can not be lower than 8.5% (V/V).But the domestic market accounts for the so-called grape wine of significant proportion at present, and the people does not meet the OIV standard for adding entry, is unfavorable for integrating with the foreign market.

Dry white wine enters the domestic market in recent years, and its making method is: at first uva is carried out sorting, fragmentation, it is static to add sulfurous gas thereafter, separates after adding the every fermentation of artificial ferment again, and freezing treatment is separated again, filters through filter; Bottling and bottle storage, packing warehouse-in at last.Adopt this technology can reach following product index: the wine degree: 12% (V/V), pol: 4g/l, total acid: 6-8g/l, SO ₂(200g/l.

The object of the present invention is to provide nutritious that the pure Wild Grape berry of a kind of usefulness brewages, do not have the production technique of the high-grade whole juice wild grape " Likou " wine of any pollution.

There are the affluent resources of Romanet Grape Root in the many mountain areas of China, because it is grown in the rare remote mountains of human footmarks, and wild state sheerly, thereby do not have any pollution, be natural green food.In order to brew wild grape " Likou " wine into, be rich in multiple amino acids, minerals and vitamins, its wine degree, acidity and tannin are in the sense of taste trim point an of the best, are more suitable for compatriots' consumption taste than extra dry white wine, extra dry red wine, brandy, and its making method is:

(1), with the sorting of Romanet Grape Root berry, fragmentation, it is static to add sulfurous gas;

(2), add artificial yeast's fermentation, through separation, freezing treatment;

(3), separate filtration for the second time;

(4), the storage ageing is at least 3 years;

(5), sugaring increase pol blends into wine;

(6), add sulfurous gas for the second time;

(7), finished wine is preserved;

(8), filter for the second time, do stability test, bottling, the thermal treatment sterilization, the packing warehouse-in gets final product.

In whole process of production, do not add any artificial color, chemical substances such as spices and sanitas, various technical indicators are all carried out by international grape and grape wine tissue (OIV) standard-required, and wine liquid is natural dark Ruby red, and is bright transparent, glossy; Mouthfeel is mellow soft; Fragrance is dense all, salubrious graceful; Unique flavor, the typical case with Romanet Grape Root distinguishes the flavor of.The wine degree is 17-l9% (V/V); Pol is 60-70g/l; Total acid is 7-9g/l; Sugar-free extract 〉=14g/l; Volatile acid≤1.0g/l.

Embodiment:

Following technology is adopted in brewageing of whole juice wild grape " Likou " wine:

(1) with the sorting of Romanet Grape Root berry, fragmentation.Select the high-quality Romanet Grape Root for use, all destemming is to remove grass flavor, bitter taste; Slight broken, tear pericarp as far as possible, crush seed to reduce foreign matter content.

(2), the sulfurous gas of adding specified amount is static.Play selection, clarification, sterilization, increase effects such as acid.

(3), add the artificial yeast of specified amount, fermented 5-l0 days.Add yeast zymamsis is triggered in advance, leavening temperature is controlled at 16-20 ℃.

(4), separate freezing treatment for the first time; Separate for the second time, filter.

(5), the storage ageing is more than 3 years.

(6), sugaring and lime carbonate, making total reducing sugar is 60-70g/l, total acid is 7-9g/l, blends into wine.For the second time add sulfurous gas, comprise adding amount of sulfur dioxide for the first time, twice common 250mg/l.

(7), finished wine is preserved 6-8 month.

(8), refilter, do stability test,

Wherein not stablizing the person can bottle.Instability person handles through stability, test again, until reach stable till.

(9), under 70 ℃ of temperature, carry out thermal treatment sterilization in 30 minutes, treat to hold the examination and test of products after the bottle cooling, at last the packing warehouse-in.

Claims

1, a kind of production technique of whole juice wild grape " Likou " wine is characterized in that following processing step:

(1), to select pollution-free Wild Grape for use be raw material,

(2), at twice add sulfurous gas, be total to 250mg/l,

(3), storage ageing at least 3 years,

(4), in accordance with regulations measure the adding sugar, making total reducing sugar is 60-70g/l, and total acid is 7-9g/l,

(5), finished wine was preserved 6-8 month,

(6), do stability test,

(7), with finished wine bottling, the thermal treatment sterilization is 30 minutes under 70 ℃ of temperature.Cooling back packing gets final product.