CN113913258A - Preparation method of white grape fruit grain flavored sparkling wine - Google Patents
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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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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Abstract
The invention relates to the technical field of alcoholic beverages, and particularly discloses a preparation method of white grape fruit grain flavored sparkling wine. The preparation method comprises the following steps: preparing white grape juice; preparing wort; mixing the white grape juice and the wort according to a mass ratio of 1: 3-5, adding yeast, fermenting at 12-15 ℃ to obtain fermentation liquor, increasing the pressure to 0.1-0.3 MPa when the sugar degree of the fermentation liquor is reduced to 4-5 Bx, fermenting at 12-15 ℃ for 3-6 days, then cooling to 4-6 ℃, fermenting for 1-2 days, and cooling to 0-1 ℃, fermenting for 5-10 days to obtain fresh sparkling wine; and (3) cold storing the fresh sparkling wine and filtering the wine to obtain the white grape fruit grain flavor sparkling wine. The fruit and grain flavored sparkling wine containing terpineol, citronellol, diethyl succinate, (E) -nerolidol, D-limonene and the like and having unique flavor and good taste is formed by a specific brewing process.
Description
Technical Field
The invention relates to the technical field of alcoholic beverages, in particular to a preparation method of white grape fruit grain flavored sparkling wine.
Background
Sparkling wine is also called sparkling wine or sparkling wine, and bubbles are formed because the wine contains a certain amount of carbon dioxide; carbon dioxide is naturally formed in the bottle by fermentation of the wine or injected into the wine. The carbonated wine has the function of relieving summer heat when drunk in hot days because the carbonated wine is saturated with equivalent carbon dioxide gas, and the carbon dioxide overflows from the wine when heated after being drunk into the stomach, and can bring out heat when being discharged out of the body through the esophagus and the oral cavity, so that people feel comfortable and cool. At present, various sparkling wines are on the market, such as beer, wine sparkling wine, champagne and the like, wherein the beer is low-alcohol sparkling wine saturated with carbon dioxide and brewed by using grains, water and hops as main raw materials through the fermentation action of yeast.
The white grapes are neutral in nature and sweet in taste, enter lung, spleen and kidney meridians, have the effects of tonifying qi and blood, tonifying liver and kidney, generating body fluid, strengthening muscles and bones, relieving cough and relieving restlessness, tonifying qi and blood and promoting urination, and are rich in various organic acids, vitamins, phenolic compounds, mineral elements and amino acids, so that the beer is brewed by mixing the white grapes rich in nutrition with grains, and the white grapes are used for replacing part of grains to produce the beer, so that the grains are saved, the nutrition of the beer is increased, the flower and color varieties of the beer are enriched, and the white grapes are more and more concerned by people. At present, grape juice is directly involved in beer fermentation, the unique flavor of white grapes is difficult to be fused with the flavor of beer, and the fruity flavor is not obvious, so that a brewing method capable of effectively fusing white grapes and beer is urgently needed to be found, and the formation of fruit grain flavor sparkling wine with unique flavor and rich fruity flavor becomes a research hotspot.
Disclosure of Invention
In view of the above, the application provides a preparation method of white grape fruit grain flavor sparkling wine, which adopts white grapes to improve the layering sense of the sparkling wine body and enrich the fruit and fermentation fragrance of the sparkling wine body through a specific brewing process, so as to form the fruit grain flavor sparkling wine with unique flavor and good taste, such as phenethyl alcohol, ethyl caprylate, ethyl caprate, caprylic acid, terpineol, citronellol, diethyl succinate, (E) -nerolidol, D-limonene, (E) -beta-damascenone and the like.
In order to achieve the purpose of the invention, the embodiment of the invention adopts the following technical scheme:
a preparation method of white grape fruit grain flavored sparkling wine comprises the following steps:
step A, cleaning, removing stalks and crushing white grapes, then adding pectinase, flavor modifying enzyme and bacteriostatic agent, standing for clarification, filtering, and adding water for adjustment to obtain white grape juice with the sugar degree of 10-15 DEG P;
step B, uniformly mixing malt and water, saccharifying, filtering, boiling the obtained filtrate, adding hops, performing rotary sedimentation and cooling to obtain wort with the sugar degree of 11-14 DEG P;
step C, mixing the white grape juice and the wort according to a mass ratio of 1: 3-5, adding yeast to ferment at 12-15 ℃ to obtain fermentation liquor, boosting the pressure to 0.1-0.3 MPa when the sugar degree of the fermentation liquor is reduced to 4-5 DEG Bx, fermenting for 3-6 days at 12-15 ℃, then cooling to 4-6 ℃ to ferment for 1-2 days, and cooling to 0-1 ℃ to ferment for 5-10 days to obtain fresh sparkling wine;
and D, cold storing the fresh sparkling wine and filtering the wine to obtain the white grape fruit grain flavor sparkling wine.
Compared with the prior art, the preparation method of the white grape fruit grain flavored sparkling wine provided by the invention has the following advantages:
according to the method, white grape juice and wort are mixed and fermented, sugar of the white grape juice is gradually converted into alcohol and carbon dioxide in the fermentation process, basic substances with different flavors are generated, the unique flavor of the white grape is naturally fused with the flavor of beer to generate the unique flavor, the generation of high-grade alcohol is effectively controlled by limiting parameters such as temperature, pressure, fermentation time and the like in the fermentation process, the taste and the flavor of the sparkling wine are ensured, the generation of byproducts such as diacetyl, aromatic ester and the like in the fermentation process is reduced to the greatest extent, and the influence on the quality of the sparkling wine is reduced, so that the white grape fruit grain flavor sparkling wine has stable quality and unique flavor.
Optionally, the white grape is at least one of chardonnay or neon.
Optionally, in the step A, the addition amount of the pectinase is 10 mg/L-40 mg/L.
Further optionally, the addition amount of the pectinase is 20 mg/L.
The preferred amount of pectinase added aids in the breakdown of pectic substances in the white grapes, increases the extraction of aromatic substances, and improves juice yield and clarity.
Optionally, in the step A, the addition amount of the flavor modifying enzyme is 10 mg/L-40 mg/L.
Further optionally, the added amount of the flavor modifying enzyme is 20mg/L, and the flavor modifying enzyme is rich in beta-D glucosidase.
The addition amount of the flavor modifying enzyme is preferably sufficient to decompose glucoside flavor substances in white grapes and improve fruit aroma.
Optionally, in the step a, the addition amount of the bacteriostatic agent is 30mg/L to 100 mg/L.
Further optionally, the addition amount of the bacteriostatic agent is 30 mg/L.
The addition amount of the optimized bacteriostatic agent is beneficial to improving the oxidation resistance of the grape juice, eliminating mixed bacteria and improving the clarity of the grape juice.
Optionally, the bacteriostatic agent is sulfur dioxide or K2S2O5。
Optionally, in the step a, the standing and clarifying time is 24-48 h.
Further optionally, the standing and clarifying time is 48 h.
Optionally, in the step B, the malt comprises barley malt and wheat malt with the mass ratio of 5.5-6.5: 4.5-3.5.
The preparation of the wort is the most important link in the preparation process of the sparkling wine, and the selection of the malt directly influences the quality of the sparkling wine, so that the preferred mass ratio of the barley malt and the wheat malt can effectively control the content of aromatic components in the wort, and a basis is provided for obtaining the fruit grain sparkling wine with unique flavor.
Optionally, in the step B, the addition amount of the hops is 180-220 g/L, and the hops comprise fragrant hops and bitter hops in a mass ratio of 0.8-1.2: 0.8-1.2.
Preferred hops are Saz hops and national Qingdao hops.
Optionally, in the step C, the addition amount of the yeast is 0.2 g/L-0.7 g/L.
Optionally, the specific process in step B is: uniformly mixing the malt and water according to the mass ratio of 1: 3.5-4.5, and heating at 50-55 ℃ for 55-65 min; then heating at 60-70 ℃ for 70-90 min; heating at 75-80 deg.c for 8-12 min to saccharify starch in malt; standing the saccharified product for 10-20 min, filtering, washing and collecting filtrate; boiling the filtrate, then adding hops, and boiling for 50-70 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 10-30 min, and cooling to 12-15 ℃ to obtain the wort with the sugar degree of 11-14P.
Further optionally, the specific process of step B is: uniformly mixing the malt and water according to the mass ratio of 1:3.9, and heating at 53 ℃ for 60 min; then heating at 65 ℃ for 80 min; heating at 78 deg.C for 10min to saccharify starch in fructus Hordei Germinatus; standing the saccharified product for 20min, filtering, washing, and collecting filtrate; boiling the filtrate, adding flos Lupuli twice, and boiling for 60 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 20min, and cooling to 12.5-13.5 ℃ to obtain the wort with the sugar degree of 12.5 DEG P.
The method strictly controls the saccharifying temperature and time period, so that substances in the wort are effectively dissolved, and the substances are filtered after standing for 20min to prevent polyphenol substances in the wort from being oxidized to influence the color and taste of the wort; boiling at high temperature to confirm the sterility of wort and to evaporate the excess water in wort, concentrating the wort, adding hops during boiling to dissolve out the aroma components, increasing the extraction rate of hops, improving the sparkling liquor foam quality and imparting the beer with specific bitterness and flavor, and cooling to a suitable temperature to provide suitable fermentation conditions for the yeast.
Optionally, in the step C, mixing the white grape juice and the wort according to a mass ratio of 1: 3-5, adding yeast, fermenting at 12.5-13.5 ℃ to obtain a fermentation liquid, increasing the pressure to 0.12-0.27 MPa when the sugar degree of the fermentation liquid is reduced to 4.2-4.6 Bx, fermenting at 12.5-13.5 ℃ for 3-4 days, then cooling to 5 ℃ for fermentation for 1 day, and cooling to 0-1 ℃ for fermentation for 5-10 days to obtain the fresh sparkling wine.
The conditions of mixed fermentation are key to the brewing quality such as stability, taste or flavor in the production process of the fruit and grain flavor sparkling wine, and the preferred fermentation conditions ensure that the byproducts are relatively less generated, and effectively control the generation of higher alcohols and flavor substances to form the fruit and grain flavor sparkling wine with unique flavor.
Optionally, in the step D, after the fresh sparkling wine is stored for 45-60 days at the temperature of-1.0-0.5 ℃, the wine is filtered, and the white grape fruit grain flavor sparkling wine rich in yeast is obtained.
The preferred cold storage conditions allow for complete fermentation of the last residual sugars in the sparkling wine and sufficient precipitation of the proteins in the sparkling wine, thereby increasing the stability and mouthfeel of the wine sparkling wine.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment of the invention provides a preparation method of white grape fruit grain flavored sparkling wine, which comprises the following steps:
step A, cleaning, removing stalks and crushing Chardonnay grapes, then adding pectinase, flavor modifying enzyme and sulfur dioxide, standing and clarifying for 48 hours, filtering, and adding 0.52 times of sterile soft water to obtain white grape juice with the sugar degree of 12.5 degrees P, wherein the addition amount of the pectinase is 20mg/L, the addition amount of the flavor modifying enzyme is 20mg/L, and the addition amount of the sulfur dioxide is 30 mg/L;
step B, uniformly mixing the malt and water according to the mass ratio of 1:3.9, and heating at 53 ℃ for 60 min; then heating at 65 ℃ for 80 min; heating at 78 deg.C for 10min to saccharify starch in fructus Hordei Germinatus; pouring the saccharified product into a filter tank with water spread at the bottom of the tank, standing for 20min, filtering, washing with a washing tank, and collecting filtrate; boiling the filtrate, adding flos Lupuli twice, each time adding 50% of flos Lupuli total weight, and boiling for 60 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 20min, and cooling to 13 deg.C to obtain wort with sugar degree of 12.5 ° P; the malt comprises barley malt and wheat malt in a mass ratio of 6:4, the addition amount of the hops is 200g/L, and the hops comprise fragrant hops and bitter hops in a mass ratio of 1: 1;
step C, mixing the white grape juice and the wort according to a mass ratio of 1:4, adding yeast, fermenting at 13 ℃ to obtain fermentation liquor, increasing the pressure to 0.14MPa when the sugar degree of the fermentation liquor is reduced to 4.5 degrees Bx, fermenting for 4 days at 13 ℃, cooling to 5 ℃ after no obvious diacetyl taste exists, fermenting for 1 day, cooling to 0-1 ℃ and fermenting for 10 days to obtain fresh sparkling wine, wherein the yeast is Angel beer yeast, and the addition amount of the yeast is 0.5 g/L;
and D, carrying out cold storage on the fresh sparkling wine at the temperature of between-1.0 and-0.5 ℃ for 50 days, and filtering the wine to obtain the white grape fruit grain flavor sparkling wine rich in yeast.
Example 2
The embodiment provides a preparation method of white grape fruit grain flavored sparkling wine, which comprises the following steps:
step A, cleaning, removing stalks and crushing Chardonnay grapes, then adding pectinase, flavor modifying enzyme and sulfur dioxide, standing and clarifying for 24 hours, filtering, and adding 0.7 time of sterile soft water to obtain white grape juice with the sugar degree of 10 DEG P, wherein the addition amount of the pectinase is 40mg/L, the addition amount of the flavor modifying enzyme is 10mg/L, and the addition amount of the sulfur dioxide is 100 mg/L;
step B, uniformly mixing the malt and water according to the mass ratio of 1:3.5, and heating at 50 ℃ for 65 min; then heating at 60 deg.C for 90 min; heating at 75 deg.C for 12min to saccharify starch in fructus Hordei Germinatus; pouring the saccharified product into a filter tank with water spread at the bottom of the tank, standing for 20min, filtering, washing with a washing tank, and collecting filtrate; boiling the filtrate, adding flos Lupuli twice, each time adding 50% of flos Lupuli total weight, and boiling for 70 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 10min, and cooling to 15 deg.C to obtain wort with sugar degree of 11 ° P; the malt comprises barley malt and wheat malt in a mass ratio of 5.5:4.5, the addition amount of the hops is 180g/L, and the hops comprise fragrant hops and bitter hops in a mass ratio of 0.8: 1.2;
step C, mixing the white grape juice and the wort according to a mass ratio of 1:3, adding yeast, fermenting at 12 ℃ to obtain fermentation liquor, increasing the pressure to 0.3MPa when the sugar degree of the fermentation liquor is reduced to 4 degrees Bx, fermenting at 15 ℃ for 3 days, cooling to 4 ℃ after no obvious diacetyl taste exists, fermenting for 1 day, cooling to 0-1 ℃ and fermenting for 5 days to obtain fresh sparkling wine, wherein the yeast is Angel beer yeast, and the addition amount of the yeast is 0.7 g/L;
and D, carrying out cold storage on the fresh sparkling wine at the temperature of between-1.0 and-0.5 ℃ for 45 days, and filtering the wine to obtain the white grape fruit grain flavor sparkling wine rich in yeast.
Example 3
The embodiment provides a preparation method of white grape fruit grain flavored sparkling wine, which comprises the following steps:
step A, cleaning, removing stalks and crushing the neon grapes, then adding pectinase, flavor modifying enzyme and sulfur dioxide, standing and clarifying for 36 hours, filtering, and adding 0.5 time of sterile soft water to obtain white grape juice with the sugar degree of 15 DEG P, wherein the addition amount of the pectinase is 10mg/L, the addition amount of the flavor modifying enzyme is 40mg/L, and the addition amount of the sulfur dioxide is 70 mg/L;
step B, uniformly mixing the malt and water according to the mass ratio of 1:4.5, and heating at 55 ℃ for 55 min; then heating at 70 deg.C for 70 min; heating at 80 deg.C for 8min to saccharify starch in fructus Hordei Germinatus; pouring the saccharified product into a filter tank with water spread at the bottom of the tank, standing for 15min, filtering, washing with a washing tank, and collecting filtrate; boiling the filtrate, adding flos Lupuli twice, each time adding 50% of flos Lupuli total weight, and boiling for 50 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 30min, and cooling to 15 deg.C to obtain wort with sugar degree of 14 ° P; the malt comprises barley malt and wheat malt in a mass ratio of 6.5:3.5, the addition amount of the hops is 220g/L, and the hops comprise fragrant hops and bitter hops in a mass ratio of 1.2: 0.8;
step C, mixing the white grape juice and the wort according to a mass ratio of 1:5, adding yeast, fermenting at 12 ℃ to obtain fermentation liquor, boosting the pressure to 0.12MPa when the sugar degree of the fermentation liquor is reduced to 5 degrees Bx, fermenting at 12 ℃ for 6 days, then cooling to 6 ℃, fermenting for 2 days, and then cooling to 0-1 ℃, fermenting for 8 days to obtain fresh sparkling wine; the yeast is Angel beer yeast, and the addition amount of the yeast is 0.3 g/L;
and D, performing cold storage on the fresh sparkling wine at the temperature of between-1.0 and-0.5 ℃ for 60 days, and filtering the wine to obtain the white grape fruit grain flavor sparkling wine rich in yeast.
Comparative example 1
This comparative example provides a process for the preparation of a flavored sparkling wine, wherein the starting materials for the preparation do not include white grapes, the process does not include the preparation of white grape juice, and the remaining steps are the same as in example 1 and are not repeated.
In order to better illustrate the mouthfeel and flavor of the white grape fruit grain flavored sparkling wine provided by the embodiment of the invention, the sparkling wine prepared in the example 1 and the comparative example 1 is analyzed for aroma by adopting a headspace-solid phase microextraction method-gas mass spectrometry (HS-SPME-GC/MS).
The sparkling wines prepared in example 1 and comparative example 1 were respectively allowed to stand, and then the supernatants were respectively measured and analyzed by HS-SPME-GC/MS.
Wherein, the specific conditions of HS-SPME are as follows: 8mL of the supernatant was measured accurately and added to a 20mL sample vial containing 2.4g of NaCl, followed by 8. mu.L of a 2-octanol internal standard (concentration: 1000. mu.g/L) solution. Then the CAR/DVB/PDMS extraction fiber was inserted into the sample bottle and adsorbed at 50 ℃ for 30 min. Then desorbing the extraction fiber at 250 ℃ of a GC sample inlet for 3min, and carrying out GC-MS analysis.
The GC-MS determination conditions are as follows: the chromatographic column is HP-5 capillary column (30m × 0.25mm × 0.25 μm), the carrier gas is high-purity helium (He), the flow rate of the carrier gas is 1mL/min, and no shunt is generated; the temperature raising program is to keep the temperature at 50 ℃ for 5min, raise the temperature to 220 ℃ at 5 ℃/min and keep the temperature for 5 min. The mass spectrum interface temperature is 250 ℃, the ion source temperature is 230 ℃, the ionization mode is an Electron Ionization (EI) source, the electron energy is 70eV, and the mass scanning range is 30-350 m/z.
The qualitative and quantitative method comprises the following steps: qualitative analysis is carried out on the aroma to be detected by adopting a Mass Spectrometry (MS) method and a Retention Index (RI) method. Semi-quantitative analysis was performed using an internal standard method.
The samples of example 1 and comparative example 1 were each measured in parallel 3 times and averaged, the results of which are shown in the following table, wherein the data in table 1 are in mg/L, i.e. the content of the aroma substance per litre of sparkling wine.
TABLE 1 aroma substance test results
As can be seen from Table 1, the white grape wine is adopted to improve the layering of the wine body of the sparkling wine by a specific brewing process, enrich the fruit and fermentation fragrance of the wine body, and form the fruit and grain flavor sparkling wine which contains amyl alcohol, terpineol, citronellol, D-limonene, (E) -nerolidol, (E) -beta-damascenone phenethyl alcohol, diethyl succinate, nonanoic acid, hexanol and the like, has unique flavor and good mouthfeel.
The detection results of the fruit and grain flavored sparkling wine prepared in the examples 2 to 3 are equivalent to those of the example 1.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A preparation method of white grape fruit grain flavor sparkling wine is characterized by comprising the following steps: the method comprises the following steps:
step A, cleaning, removing stalks and crushing white grapes, then adding pectinase, flavor modifying enzyme and bacteriostatic agent, standing for clarification, filtering, and adding water for adjustment to obtain white grape juice with the sugar degree of 10-15 DEG P;
step B, uniformly mixing malt and water, saccharifying, filtering, boiling the obtained filtrate, adding hops, performing rotary sedimentation and cooling to obtain wort with the sugar degree of 11-14 DEG P;
step C, mixing the white grape juice and the wort according to a mass ratio of 1: 3-5, adding yeast to ferment at 12-15 ℃ to obtain fermentation liquor, boosting the pressure to 0.1-0.3 MPa when the sugar degree of the fermentation liquor is reduced to 4-5 DEG Bx, fermenting for 3-6 days at 12-15 ℃, then cooling to 4-6 ℃ to ferment for 1-2 days, and cooling to 0-1 ℃ to ferment for 5-10 days to obtain fresh sparkling wine;
and D, cold storing the fresh sparkling wine and filtering the wine to obtain the white grape fruit grain flavor sparkling wine.
2. The method of making the white grape fruit grain flavored sparkling wine of claim 1, wherein: in the step A, the addition amount of the pectinase is 10 mg/L-40 mg/L; and/or
The addition amount of the flavor modifying enzyme is 10 mg/L-40 mg/L; and/or
The addition amount of the bacteriostatic agent is 30 mg/L-100 mg/L.
3. The method of making the white grape fruit grain flavored sparkling wine of claim 2, wherein: the addition amount of the pectinase is 20 mg/L; and/or
The addition amount of the flavor modifying enzyme is 20 mg/L; and/or
The addition amount of the bacteriostatic agent is 30 mg/L.
4. The method of making the white grape fruit grain flavored sparkling wine of any one of claims 1 to 3, wherein: the bacteriostatic agent is sulfur dioxide or K2S2O5。
5. The method of making the white grape fruit grain flavored sparkling wine of claim 1, wherein: in the step A, the standing and clarifying time is 24-48 h.
6. The method of making the white grape fruit grain flavored sparkling wine of claim 1, wherein: in the step B, the malt comprises barley malt and wheat malt with the mass ratio of 5.5-6.5: 4.5-3.5; and/or
In the step B, the addition amount of the hops is 180-220 g/L, and the hops comprise fragrant hops and bitter hops with the mass ratio of 0.8-1.2: 0.8-1.2; and/or
In the step C, the addition amount of the yeast is 0.2 g/L-0.7 g/L.
7. The method of making the white grape fruit grain flavored sparkling wine of claim 1, wherein: the specific process of the step B is as follows: uniformly mixing the malt and water according to the mass ratio of 1: 3.5-4.5, and heating at 50-55 ℃ for 55-65 min; then heating at 60-70 ℃ for 70-90 min; heating at 75-80 deg.c for 8-12 min to saccharify starch in malt; standing the saccharified product for 10-20 min, filtering, washing and collecting filtrate; boiling the filtrate, then adding hops, and boiling for 50-70 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 10-30 min, and cooling to 12-15 ℃ to obtain the wort with the sugar degree of 11-14P.
8. The method of making the white grape fruit grain flavored sparkling wine of claim 7, wherein: the specific process of the step B is as follows: uniformly mixing the malt and water according to the mass ratio of 1:3.9, and heating at 53 ℃ for 60 min; then heating at 65 ℃ for 80 min; heating at 78 deg.C for 10min to saccharify starch in fructus Hordei Germinatus; standing the saccharified product for 20min, filtering, washing, and collecting filtrate; boiling the filtrate, adding flos Lupuli twice, and boiling for 60 min; transferring the boiled filtrate into a rotary precipitation tank, standing for 20min, and cooling to 12.5-13.5 ℃ to obtain the wort with the sugar degree of 12.5 DEG P.
9. The method of making the white grape fruit grain flavored sparkling wine of claim 1, wherein: in the step C, mixing the white grape juice and the wort according to the mass ratio of 1: 3-5, adding yeast to ferment at the temperature of 12.5-13.5 ℃ to obtain fermentation liquor, increasing the pressure to 0.12-0.27 MPa when the sugar degree of the fermentation liquor is reduced to 4.2-4.6 DEG Bx, fermenting for 3-4 days at the temperature of 12.5-13.5 ℃, then reducing the temperature to 5 ℃ for fermentation for 1 day, and reducing the temperature to 0-1 ℃ for fermentation for 5-10 days to obtain the fresh sparkling wine.
10. The method of making the white grape fruit grain flavored sparkling wine of claim 1, wherein: and D, after the fresh sparkling wine is stored for 45 to 60 days at the temperature of between 1.0 and 0.5 ℃ below zero, filtering the wine to obtain the white grape fruit grain flavor sparkling wine.
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| CN1240823A (en) * | 1998-07-01 | 2000-01-12 | 王培忠 | Method for brewing dry white grape beer |
| CN103497855A (en) * | 2013-10-17 | 2014-01-08 | 陶杨杨 | Grape beer and making method thereof |
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2021
- 2021-11-30 CN CN202111447770.7A patent/CN113913258A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240823A (en) * | 1998-07-01 | 2000-01-12 | 王培忠 | Method for brewing dry white grape beer |
| CN103497855A (en) * | 2013-10-17 | 2014-01-08 | 陶杨杨 | Grape beer and making method thereof |
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| 孙尤海,王培忠: "干白葡萄啤酒的研究", 酿酒, no. 01, pages 50 - 51 * |
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