CN114350462A - Brewing method of pink noble rot wine - Google Patents
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Abstract
The invention relates to the technical field of wine brewing, in particular to a brewing method of pink noble rot wine. The method adopts an artificial refined cultivation method to obtain the noble rot grape, and the pink noble rot grape wine is brewed by utilizing a pink grape wine brewing process. According to the method, the noble rot fungus suspension is sprayed on the picked grapes, then the grapes are cultured in the humidity sensing culture bag to enable grape clusters to grow gray mold hyphae, and then the grape red noble rot wine is brewed to obtain the pink noble rot grape wine.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing method of pink noble rot wine.
Background
The noble rot grape wine is a sweet grape wine with high quality and price, has sweet taste and unique flavor, and has higher product added value.
The noble rot grape wine is brewed by grape berries infected by botrytis cinerea and having noble rot effect, the infection of the botrytis cinerea can promote the formation of substances such as glycerin, organic acid and the like in the berries and the degradation of substances such as monoterpene glucoside and the like, and the complexity and richness of the aroma of the noble rot wine are increased. The noble rot grape can be obtained by artificially inoculating botrytis cinerea, and the brewed grape wine contains abundant aroma components such as terpene alcohols and demethyl isoprenoid compounds and the like and obvious aroma characteristics such as caramel, apricot, mango, baking and the like, and has the typicality of noble rot wine.
The natural conditions for forming noble rot grapes are very harsh, botrytis cinerea needs to infect grape berries under the conditions of proper air humidity and temperature, then the field environment is subjected to alternation of dryness and humidity, and dry and hot sunlight and air inhibit the growth of botrytis cinerea and enable the berries to wither and concentrate. Most wine production areas in the world are difficult to generate noble rot under natural conditions, and the temperature and humidity of the existing artificial noble rot grape cultivation are lack of fine control, so that botrytis cinerea infection is not uniform, the noble rot quality of grapes is difficult to guarantee, and the yield and the consumption market of the noble rot grape wine are limited.
The pink wine has the characteristics of red wine and white wine, is light in wine body, light in flower fragrance, bright in color and pleasant in fruit flavor, is suitable for matching with Chinese food with rich taste, and is particularly popular in the Chinese wine consumer market. According to different purposes, the pink wine can be made by adopting red or white wine grape varieties and combining different brewing methods, wherein a direct pressing method and a blending method are common. The type of the domestic wine in China is mainly dry red white wine, the variety of sweet wine products is less, the requirement of people on the diversification of wine types is difficult to meet, and the brewing process and the production of the pink noble rot wine are not available at home.
Disclosure of Invention
In view of the above, the invention provides a brewing method of pink noble rot grape wine, which adopts an artificial fine cultivation method to obtain noble rot grapes, and utilizes a pink grape wine brewing process to brew the pink noble rot grape wine.
In order to achieve the purpose, the invention adopts the technical scheme that: a brewing method of pink noble rot wine is characterized by comprising the following steps: the method comprises the following steps:
step 1: measuring basic physicochemical indexes such as sugar content and total acid after the ripe period of the wine grapes is 5-7 days, wherein the sugar-acid ratio of the grapes is more than or equal to 20, and selecting wine grape clusters which are full in grains, good in maturity and free of mildew and rot;
step 2: uniformly spraying 75% alcohol on the surface of the cluster, spraying the 75% alcohol on one surface of the cluster, turning over the cluster, spraying the other surface of the cluster, drying the cluster, and repeating the operation for three times;
and step 3: culturing Botrytis cinerea on PA culture medium for 14 days, picking mycelium with toothpick into 50mL centrifuge tube, adding 20mL sterile water, vortex at 8000rpm/min for 1min, filtering with 4 layers of gauze, transferring filtrate into new 50mL centrifuge tube, counting spore number in suspension with microscope and blood cell counting plate, diluting filtrate to final spore concentration of 106cfu/mL；
And 4, step 4: adding 9g/L sodium chloride, 10g/L sucrose and 0.01% Tween-80 into the filtrate to prepare a noble rot fungus suspension;
and 5: uniformly spraying 1mL of noble rot fungus suspension on the surface of the fruit cluster every day on days 1-3;
step 6: putting the fruit clusters into a humidity-sensitive cultivation bag, putting the cultivation bag containing the fruit clusters into an incubator at 24 ℃ for cultivation for 5 days until the surface of the fruit clusters is uniformly full of botrytis cinerea mycelia, monitoring the humidity change in the bag, and draining accumulated water if the cultivation bag contains accumulated water; if the coating of the cultivation bag turns white, additional sterile water is needed to be sprayed to keep the humidity;
and 7: selecting grape clusters with the surfaces uniformly full of botrytis cinerea hyphae one by one, removing shrunken fruit grains, flatly paving the grape clusters in a tray, and drying in a drying oven at 40 ℃ until the water loss rate is 30-40% and the sugar content reaches 270-290 g/L;
and 8: removing stalks of the fruit ears after water loss treatment, crushing, filtering by 4 layers of gauze, and taking clear juice in a fermentation tank;
and step 9: rapidly adding 80mg/L SO into the fruit juice2Adding 0.2g/L of pectinase after 2 hours;
step 10: after 24h, adding yeast liquid activated at 37 ℃ for 30min, measuring the temperature and the specific gravity of the juice, and fermenting at 15-18 ℃ until the specific gravity is reduced to about 1.050;
step 11: adding 60mg/L SO2Filling the pot with wine, and standing at 4 deg.C for precipitation;
step 12: after 20 days of sedimentation, 1g/L of activated bentonite is added, and the tank is filled again, sealed and kept stand for 20 days;
step 13: after the upper clear wine liquid is siphoned out by a siphon, the clear wine liquid brewed by red grape varieties is directly added with potassium sorbate, the clear wine liquid brewed by white grape varieties is mixed with dry red wine and then added with potassium sorbate, and the mixture is sealed in a full tank and stored for a long time at 4 ℃.
In the step 6, the humidity sensing cultivating bag is 30 multiplied by 40cm and 0.16mm thick, the PE material is provided with a drainage vent hole at the upper left corner, the humidity sensing color changing coating is arranged at the lower right corner, the coating is white when the bag is completely dried, and the bag becomes transparent when the bag is in water.
The step 13) is mixed as follows: clear wine liquid brewed from white grape varieties and dry red wine liquid are mixed according to the ratio of 1-7: 1-9, mixing and blending.
Compared with the prior art, the invention has the following advantages and effects:
(1) according to the invention, the grape fruits are cultivated by adopting the moisture-sensitive cultivation bag method, the relative humidity in the bag can be accurately controlled, the rapid growth and infection of botrytis cinerea on the grape fruits are facilitated, the grape raw materials with higher infection rate and more uniform infection degree are obtained, and the obtaining proportion of the noble rot grape raw materials is effectively improved;
(2) the invention adopts a drying concentration method to obtain the dried noble rot grape, has simple and convenient operation, and can accurately control the water loss rate of the grape fruit;
(3) according to the method, the botrytis cinerea is artificially inoculated by adopting the noble rot fungus suspension, the preparation method of the fungus suspension is simple, the infection efficiency is stable, the artificial inoculation method is slightly influenced by natural conditions and has lower cost, the success rate of the botrytis cinerea for infecting berries is ensured, and the obtained product index is similar to that of natural noble rot wine;
(4) the invention is suitable for red and white wine grape varieties;
(5) the invention adopts the methods of delayed harvesting, drying and concentration to improve the sugar content in the raw materials and make the sweet taste of the wine more natural.
Drawings
FIG. 1 illustrates the process of noble rot of grapes artificially inoculated with Botrytis cinerea;
figure 2 appearance of pink noble rot wine.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and 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.
The invention provides a method for brewing artificial pink noble rot grape wine aiming at the difficult point of artificial noble rot grape cultivation and the product blank of pink noble rot grape wine. The noble rot grape raw material obtained by the operation is crushed to obtain juice, and different peach red brewing processes can be combined for fermentation to obtain the peach red noble rot grape wine, wherein the total acid content is 6-9g/L, the alcoholic strength is 13-15 degrees, the color is light pomegranate red, and the wine is clear, transparent and glossy.
Example one:
the artificial Meile pink noble rot wine is brewed by selecting fruits artificially inoculated with botrytis cinerea to carry out experiments.
Step 1: randomly selecting 100 Meile fruits 5-7 days after the ripening period, squeezing and taking juice to measure basic physicochemical indexes such as sugar content, total acid and the like, and picking Meile grape clusters with full particles, good maturity and no mildew and rot in a vineyard when the sugar-acid ratio of the grape fruits is more than or equal to 20;
step 2: uniformly spraying 75% alcohol on the surface of the cluster, turning over the cluster after spraying and airing one surface of the cluster, spraying the other surface of the cluster, airing, and repeating the operation for three times to eliminate pathogenic bacteria on the cluster;
and step 3: culturing Botrytis cinerea on PA culture medium for 14 days to make mycelia adhere to a large amount of spores, picking mycelia 50 with toothpickAdding 20mL of sterile water into a mL centrifuge tube, vortex at 8000rpm/min for 1min, filtering with 4 layers of gauze, transferring the filtrate into a new 50mL centrifuge tube, counting the number of spores in the suspension by using a microscope and a hemocytometer, and diluting the filtrate until the final concentration of spores is 106cfu/mL；
And 4, step 4: 9g/L of sodium chloride, 10g/L of sucrose and 0.01% of Tween-80 are added into the filtrate to prepare the noble rot fungus suspension.
And 5: uniformly spraying 1mL of noble rot fungus suspension on the surface of the fruit cluster every day on days 1-3, putting the fruit cluster into an incubator at 24 ℃ in a humidity-sensitive cultivation bag, and cultivating for 5 days until the surface of the fruit cluster is uniformly full of botrytis cinerea hyphae, monitoring the humidity change in the bag, and draining accumulated water if the cultivation bag is filled with accumulated water; if the coating of the cultivation bag turns white, additional sterile water is needed to be sprayed to keep the humidity;
step 6: selecting grape clusters with uniformly grown botrytis cinerea hyphae on the surfaces, and removing shrunken fruit grains;
and 7: the fruit ears are spread in a tray and dried in a drying oven at 40 ℃ until the water loss rate is 30-40 percent and the sugar content reaches 270-290 g/L;
and 8: removing stalks of the fruit ears after water loss treatment, crushing, filtering by 4 layers of gauze, and taking clear juice in a fermentation tank; rapidly adding 80mg/L SO into the fruit juice2Adding 0.2g/L of pectinase after 2 hours;
and step 9: adding yeast liquid activated at 37 ℃ for 30min after 24h, uniformly stirring, measuring the temperature and the specific gravity of the juice, and fermenting at 15-18 ℃ until the specific gravity is reduced to 1.050;
step 10: adding 60mg/L SO2Sealing the full tank and transferring to 4 ℃ for standing and precipitating;
step 11: standing at 4 deg.C for 20 days, adding activated bentonite 1g/L, sealing, and standing at 4 deg.C for 20 days;
step 12: sucking out the upper layer wine liquid by a siphon, adding potassium sorbate, sealing, and storing at 4 deg.C for a long time.
Example two:
brewing natural Meile peach red noble rot grape wine, selecting Meile grape fruits naturally infected with botrytis cinerea to carry out experiments.
Step 1: and 5-7 days after the mature period, selecting 100 Meile fruits, squeezing to obtain juice, measuring basic physicochemical indexes such as sugar content, total acid and the like, and picking the Meile grape fruits which are full in particles, naturally infected by botrytis cinerea and uniformly covered with botrytis cinerea hyphae in a vineyard.
The subsequent steps are the same as steps 6 to 12 in example one.
Example three:
brewing the Meile pink sweet wine, and selecting healthy Meile fruits for experiment.
Step 1: randomly selecting 100 Meile fruits 5-7 days after the grape ripening period, squeezing to obtain juice, measuring basic physicochemical indexes such as sugar content, total acid and the like, and picking Meile grape clusters which are full in particles, good in ripening degree and free of mildew and rot in a vineyard;
step 2: uniformly spraying 75% alcohol on the surface of the cluster, turning over the cluster after spraying and airing one surface of the cluster, spraying the other surface of the cluster, airing, and repeating the operation for three times to eliminate pathogenic bacteria on the cluster;
and step 3: adding 9g/L sodium chloride, 10g/L sucrose and 0.01% Tween-80 into sterile water to prepare sterile solution;
and 4, step 4: uniformly spraying 1mL of sterile water on the surface of the fruit cluster every day on days 1-3, putting the fruit cluster into a humidity-sensitive cultivation bag, cultivating for 5 days in an incubator at 24 ℃, monitoring the humidity change in the bag, and draining accumulated water if the cultivation bag contains accumulated water; if the coating of the cultivation bag turns white, additional sterile water is needed to be sprayed to keep the humidity;
the subsequent steps are the same as steps 7 to 12 in example one.
Example four:
the peach red noble rot grape wine is artificially mixed and brewed, and healthy chardonnay fruits and cabernet sauvignon fruits are selected for experiments.
Step 1: randomly selecting 100 chardonnay fruits 5-7 days after the ripening period, squeezing to obtain juice, measuring basic physicochemical indexes such as sugar content and total acid, detecting the basic physicochemical indexes of the cabernet sauvignon fruits in the same way as the normal harvesting period, and picking the chardonnay and cabernet sauvignon fruit ears which are full in grains, good in maturity and free of mildew and rot in a vineyard;
step 2: uniformly spraying 75% alcohol on the surface of the Chardonnay fruit cluster, after one surface is sprayed and dried, turning over the fruit cluster, spraying the other surface, and drying in the air, repeating the operation for three times to eliminate pathogenic bacteria on the fruit cluster;
and step 3: culturing Botrytis cinerea on PA culture medium for 14 days to make a large amount of spores be clearly seen on mycelia, picking mycelia with toothpick into 50mL centrifuge tube, adding 20mL sterile water, vortex at 8000rpm/min for 1min, filtering with 4 layers of gauze, transferring filtrate into new 50mL centrifuge tube, counting spores in suspension with microscope and blood cell counting plate, diluting filtrate to final concentration of spores of 106cfu/mL；
And 4, step 4: adding 9g/L sodium chloride, 10g/L sucrose and 0.01% Tween-80 into the filtrate to prepare a noble rot fungus suspension;
and 5: uniformly spraying 1mL of noble rot fungus suspension on the surface of the fruit cluster every day for 1-3 days, and putting the fruit cluster into a moisture-sensitive cultivation bag to cultivate for 5 days in an incubator at 24 ℃ until the surface of the fruit cluster is uniformly full of botrytis cinerea hyphae; monitoring the humidity change in the bag, and if accumulated water exists in the cultivation bag, draining the accumulated water; if the coating of the cultivation bag turns white, additional sterile water needs to be sprayed to keep humidity.
Step 6: selecting grape clusters with gray mold hypha on the surface, and removing shrunken fruit grains;
and 7: uniformly placing the fruit ears in a tray, and drying the fruit ears in an oven at 40 ℃ until the water loss rate is 30-40% and the sugar content is about 270-290 g/L;
and 8: removing stalks of fruit ears after water loss treatment, crushing, filtering with 4 layers of gauze, collecting clear juice, placing in a fermentation tank, and rapidly adding 80mg/L SO into fruit juice2Adding 0.2g/L of pectinase after 2 hours;
and step 9: adding yeast liquid activated at 37 ℃ for 30min after 24h, uniformly stirring, measuring the temperature and the specific gravity of the juice, and fermenting at 15-18 ℃ until the specific gravity is reduced to 1.050;
step 10: adding 60mg/L SO2Sealing the full tank, transferring to 4 ℃, standing for 20 days, adding 1g/L of activated bentonite, and standing for 20 days again at 4 ℃ to obtain Chardonnay noble rot wine;
step 11: rapidly removing stalks of picked Cabernet Sauvignon fruit, crushing, adding into a jar, addingAdding 60mg/L SO2；
Step 12: inoculating 2% activated yeast after 24 hr, fermenting at 26-30 deg.C until specific gravity reaches 0.992-0.996, stopping fermentation, collecting free-flowing wine, squeezing peel and residue cap to obtain juice, rapidly cooling the wine to 0 deg.C, and maintaining for 24 hr. Adding bentonite 1g/L, clarifying for 18 days, separating wine liquid, adding SO 50mg/L2Sealing and storing the full tank to obtain cabernet sauvignon dry red wine;
step 13: mixing chardonnay noble rot wine and cabernet sauvignon dry red wine according to the ratio of 1: 1. 3:7 or 1: blending according to a proportion of 9;
step 14: adding potassium sorbate into the liquor, sealing, and storing at 4 deg.C for a long time.
The experimental indexes are as follows:
the preparation process of the noble rot grape raw material comprises the following steps: the process of noble rot of the fruit of the grapes, meile and chardonnay, is shown in figure 1, after drying, the volume of the fruit grains is shrunk to 60-70% of the original volume.
Color appearance: all the pink noble rot wine samples embody the appearance color characteristics of pink wine, and figure 2.
The physical and chemical indexes of the wine in each embodiment are shown in table 1, and the basic physical and chemical indexes of the Meile natural noble rot wine and the artificial noble rot wine are relatively close. The ethanol content of all the wine samples meets the national limit standard and is 9.79-14.27%; the pH value is moderate and is between 3.42 and 4.04; the sugar content reaches the standard of sweet wine.
TABLE 1
| Wine sample | Ethanol% vol | TitratableAcid g/L | Density g/mL | Solid content g/L | pH |
| Meile pink sweet wine | 14.09±0.04 | 6.70±0.11 | 1.05±0.06 | 72.05±4.03 | 3.42±0.00 |
| Natural Meile pink noble rot wine | 14.27±0.02 | 8.24±0.00 | 1.03±0.00 | 122±0.28 | 3.47±0.00 |
| Artificial Meile pink noble rot wine | 13.07±0.97 | 6.86±0.31 | 1.02±0.01 | 100.33±25.11 | 3.46±0.02 |
| Cabernet sauvignon 1:1 | 11.22±0.09 | 7.54±0.06 | 1.01±0.00 | 57.63±2.32 | 3.81±0.02 |
| Cabernet sauvignon 3:7 | 10.57±0.18 | 7.89±0.07 | 1.01±0.00 | 69.10±3.24 | 3.91±0.03 |
| Cabernet sauvignon 1:9 | 9.79±0.16 | 8.33±0.11 | 1.02±0.00 | 81.97±3.68 | 4.04±0.02 |
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (3)
1. A brewing method of pink noble rot wine is characterized by comprising the following steps: the method comprises the following steps:
step 1: measuring basic physicochemical indexes such as sugar content and total acid after the ripe period of the wine grapes is 5-7 days, wherein the sugar-acid ratio of the grapes is more than or equal to 20, and selecting wine grape clusters which are full in grains, good in maturity and free of mildew and rot;
step 2: uniformly spraying 75% alcohol on the surface of the cluster, spraying the 75% alcohol on one surface of the cluster, turning over the cluster, spraying the other surface of the cluster, drying the cluster, and repeating the operation for three times;
and step 3: culturing Botrytis cinerea on PA culture medium for 14 days, picking mycelium with toothpick into 50mL centrifuge tube, adding 20mL sterile water, vortex at 8000rpm/min for 1min, filtering with 4 layers of gauze, transferring filtrate into new 50mL centrifuge tube, counting spore number in suspension with microscope and blood cell counting plate, diluting filtrate to final spore concentration of 106 cfu/mL；
And 4, step 4: adding 9g/L sodium chloride, 10g/L sucrose and 0.01% Tween-80 into the filtrate to prepare a noble rot fungus suspension;
and 5: uniformly spraying 1mL of noble rot fungus suspension on the surface of the fruit cluster every day on days 1-3;
step 6: putting the fruit clusters into a humidity-sensitive cultivation bag, putting the cultivation bag containing the fruit clusters into an incubator at 24 ℃ for cultivation for 5 days until the surface of the fruit clusters is uniformly full of botrytis cinerea mycelia, monitoring the humidity change in the bag, and draining accumulated water if the cultivation bag contains accumulated water; if the coating of the cultivation bag turns white, additional sterile water is needed to be sprayed to keep the humidity;
and 7: selecting grape clusters with the surfaces uniformly full of botrytis cinerea hyphae one by one, removing shrunken fruit grains, flatly paving the grape clusters in a tray, and drying in a drying oven at 40 ℃ until the water loss rate is 30-40% and the sugar content reaches 270-290 g/L;
and 8: removing stalks of the fruit ears after water loss treatment, crushing, filtering by 4 layers of gauze, and taking clear juice in a fermentation tank;
and step 9: rapidly adding 80mg/L SO into the fruit juice2Adding 0.2g/L of pectinase after 2 hours;
step 10: after 24h, adding yeast liquid activated at 37 ℃ for 30min, measuring the temperature and the specific gravity of the juice, and fermenting at 15-18 ℃ until the specific gravity is reduced to about 1.050;
step 11: adding 60mg/L SO2Filling the pot with wine, and standing at 4 deg.C for precipitation;
step 12: after 20 days of sedimentation, 1g/L of activated bentonite is added, and the tank is filled again, sealed and kept stand for 20 days;
step 13: after the upper clear wine liquid is siphoned out by a siphon, the clear wine liquid brewed by red grape varieties is directly added with potassium sorbate, the clear wine liquid brewed by white grape varieties is mixed with dry red wine and then added with potassium sorbate, and the mixture is sealed in a full tank and stored for a long time at 4 ℃.
2. The brewing method of pink noble rot wine as claimed in claim 1, characterized in that: in the step 6, the humidity sensing cultivating bag is 30 multiplied by 40cm and 0.16mm thick, the PE material is provided with a drainage vent hole at the upper left corner, the humidity sensing color changing coating is arranged at the lower right corner, the coating is white when the bag is completely dried, and the bag becomes transparent when the bag is in water.
3. The brewing method of pink noble rot wine as claimed in claim 1, characterized in that: the step 13) is mixed as follows: clear wine liquid brewed from white grape varieties and dry red wine liquid are mixed according to the ratio of 1-7: 1-9, mixing and blending.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263573A (en) * | 2014-10-08 | 2015-01-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Method for brewing noble rot grape wine |
| CN110591850A (en) * | 2019-02-18 | 2019-12-20 | 秦光明 | Preparation and brewing technology of noble rot red wine raw material |
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- 2022-01-28 CN CN202210108269.6A patent/CN114350462A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263573A (en) * | 2014-10-08 | 2015-01-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Method for brewing noble rot grape wine |
| CN110591850A (en) * | 2019-02-18 | 2019-12-20 | 秦光明 | Preparation and brewing technology of noble rot red wine raw material |
Non-Patent Citations (1)
| Title |
|---|
| 黄露莉;杨宽;邵建辉;赵悦;孙庆扬;朱有勇;何霞红;: "人工贵腐玫瑰蜜葡萄酒的酿造及香气成分分析", 食品工业科技, no. 09, pages 1 - 11 * |
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