CN114480044A - 60-degree grape enriched wine and production method thereof - Google Patents
60-degree grape enriched wine and production method thereof Download PDFInfo
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- CN114480044A CN114480044A CN202210240584.4A CN202210240584A CN114480044A CN 114480044 A CN114480044 A CN 114480044A CN 202210240584 A CN202210240584 A CN 202210240584A CN 114480044 A CN114480044 A CN 114480044A
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Abstract
The invention discloses 60-degree grape enriched wine and a production method thereof, wherein the production method comprises the following steps: A. brewing grape raw material wine; B. the invention adopts the membrane separation preparation and the blending and filling of the grape enriched wine, adopts the high-quality red grape variety and the fresh wine brewing process to produce the raw material wine, and then adopts the membrane technology of preferential permeable organic matter to carry out separation and enrichment to produce the special grape spirit, thereby enriching the variety of the grape spirit and enriching the production technology of the spirit; compared with the traditional high-temperature distillation, the method has the following advantages: clean energy is utilized, and no air pollution is caused; the raw materials are fully utilized, no waste liquid is discharged, and no environmental pollution is caused; the occupied area is small, the operation automation and the safety coefficient are higher than those of the traditional distillation, and the labor input cost is reduced; the raw materials are comprehensively considered to be fully utilized, and the production cost is lower than that of the traditional distillation.
Description
Technical Field
The invention relates to the technical field of grape enriched wine production, in particular to 60-degree grape enriched wine and a production method thereof.
Background
Conventionally, grape high-alcohol spirits are produced by high-temperature heating distillation, i.e. the high-alcohol spirits are obtained by separating each component by utilizing the difference of the boiling points of alcohol, water, aroma substances and the like in raw material wine. The traditional high-temperature distillation generally has the production characteristics of insufficient utilization of raw materials, discharge of residual distillation liquid due to insufficient utilization, high sewage treatment pressure, high requirement on operation safety level, high labor cost and the like, and needs high-temperature steam; in terms of vinosity, the freshly distilled spirit is cracked at the entrance and needs to be aged for a long time.
The existing grape spirit adopts high-temperature distillation, and the defects of the existing grape spirit are as follows: (1) the raw material wine is wasted greatly, only alcohol and part of aroma substances in the raw material wine are collected by distillation, and most of the rest part is discharged as waste; (2) the production needs heat sources such as high-temperature steam, most of the steam is generated by adopting natural resources such as coal or gas, and the atmosphere is polluted to a certain degree; (3) the sewage treatment pressure is high, the utilization value of the distillation residual liquid is reduced due to high-temperature heating, the COD of the residual liquid is up to 30000mg/L, the residual liquid is treated to 150mg/L in normal discharge, and the investment of sewage treatment equipment facilities and the treatment pressure are high; (4) the production safety requirement and the labor input cost are high, because high-temperature steam is involved, the alcoholic strength of the distilled product is high, and the traditional distillation has low automation degree, so higher input is required in the aspects of safe production and labor cost; (5) the newly produced high spirit is fierce in mouth and needs longer time for ageing to make the spirit body taste soft.
Disclosure of Invention
The invention aims to provide 60-degree grape enriched wine and a production method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a production method of 60-degree grape enriched wine comprises the following steps:
A. brewing grape raw material wine;
B. membrane separation preparation, blending and filling of the grape enriched wine.
Preferably, the specific method of step a is as follows:
a. raw material harvesting: according to the mature condition of grapes, respectively picking fresh cabernet sauvignon and grapes which have sugar degree of 21% -23%, are uniformly colored and have no green, mud, secondary fruits and rotten fruits;
b. removing stems: respectively removing stems of the collected fresh grapes according to varieties, pumping the fresh grapes into a stainless steel fermentation tank through a double-pipe heat exchanger, and uniformly adding 50g/t of sulfur dioxide, 20g/t of pectinase and 1kg/t of tartaric acid in an online adding mode in the pumping process;
c. adjusting the pH value of the raw materials: circulating for half an hour after the tank is full, detecting the sugar degree and pH index of the raw material, and adjusting the pH of the grape juice to 3.5-3.6 by adding tartaric acid again;
d. alcohol fermentation, namely adding 200g/t of fruit flavor type special saccharomyces cerevisiae after the feeding reaches a preset amount for 12 hours, and controlling the fermentation temperature to be 18-22 ℃;
e. dipping and circulating;
f. separating skin and slag: the fermented liquor which can flow out automatically is transferred out and collected separately, and then is used as raw material liquor of grape enriched liquor; squeezing and collecting the residual wine in the peel dregs, and putting the wine into a squeezed wine collecting tank for other blending purposes;
g. malic acid-lactic acid fermentation;
h. clarification: keeping the wine added with sulfur dioxide in a full tank for storage at 15-20 ℃, and naturally settling for clarification;
i. separating sake: naturally clarifying for about 4 months, separating sake, and controlling turbidity of sake to be less than or equal to 50 NTU;
j. preparing membrane separation: the Cabernet Sauvignon and the Meile grape are brewed according to the method, the obtained sake is respectively transferred into a storage tank to be used as raw material wine for membrane separation, and the alcoholic strength of the raw material wine is about 12.5 percent.
Preferably, the specific method of step B is as follows:
a. circularly heating raw material wine: pumping the raw material wine of cabernet sauvignon and meile into a raw material tank 1 in batches, starting a raw material circulating pump 2 to ensure that the raw material exchanges heat through a heat exchanger 3, passes through a membrane component 4 and then enters the raw material tank again until the temperature of the raw material wine reaches 40 ℃;
b. primary membrane separation: after the temperature of the raw material wine reaches 40 ℃, starting a liquid ring vacuum pump 6 to form vacuum of 4000-8000 pa on the downstream side of the membrane, vaporizing the alcohol, aroma substances and the like which permeate through the membrane under the low vacuum condition, condensing the alcohol, aroma substances and the like into liquid through a condenser 5 at minus 10 ℃, and entering a product tank 7 through the liquid ring vacuum pump 6;
c. stopping the machine and collecting products;
d. equipment cleaning: cleaning the raw material tank 1, the raw material circulating pump 2, the heat exchanger 3 and the membrane module 4 by using purified water until the reserved water is colorless, and then draining the stored water in the equipment for later use;
e. secondary membrane separation: pumping the first-stage grape enriched wine with the alcoholic strength of 28% into the raw material tank 1, and respectively obtaining colorless dealcoholized wine with the alcoholic strength of less than or equal to 1.0% and second-stage grape enriched wine with the alcoholic strength of about 48% in the raw material tank 1 and the product tank 7 in the same steps as the steps a to c; transferring the colorless dealcoholized water and the second-level grape enriched wine to corresponding storage tanks respectively;
f. performing membrane separation for three times;
g. blending: blending 60% cabernet sauvignon grape enriched wine and meile grape enriched wine according to the above a to f, respectively, according to the sensory requirement, with a ratio of about 3: 7;
h. and (3) storage stability: ageing and stabilizing the prepared enriched wine in a storage tank for 2-3 months, and detecting that relevant indexes meet standard requirements;
i. filtering and filling: filtering the grape-enriched wine which is stabilized and meets the requirements in the index by a 0.45-micron membrane, and filling and sealing the bottle.
Preferably, the step e specifically comprises: starting fermentation circulation after fermentation, wherein the fermentation circulation is carried out once every 6 hours when the specific gravity is more than 1030 and is reduced by 15-20, and the circulation amount is 1/3 of the total amount of grapes each time; in the late stage of fermentation, when the specific gravity is less than 1030, the fermentation is circulated once every 12 hours, and the circulation amount is 1/3 of the total amount of the grapes; when the specific gravity is less than 1000, tasting every day, determining the time for taking out the can, and in the period, circulating every 12 hours for 5 minutes, and wetting the top skin dregs.
Preferably, the step g specifically comprises: inoculating special lactic acid bacteria to the free-flowing wine from the top of the tank to perform malic acid-lactic acid fermentation, controlling the fermentation temperature to be 18-20 ℃, monitoring the fermentation progress at any time in the fermentation process, immediately transferring the tank after the malic acid-lactic acid fermentation is finished, and adding 35mg/L sulfur dioxide on line.
Preferably, the step c is specifically that when the alcoholic strength in the raw material wine is less than or equal to 1.0%, the liquid ring vacuum pump 6, the condenser 5, the heat exchanger 3 and the raw material circulating pump 2 are closed in sequence, at this time, the alcoholic strength of the grape enriched wine in the product tank 7 is about 28%, and the raw material tank 1 is the dealcoholized grape wine with the concentrated color and tannin; and respectively transferring the first-stage grape enriched wine and the dealcoholized wine from the product tank 7 and the raw material tank 1 to corresponding storage tanks.
Preferably, the step f specifically comprises: and (3) taking the second-stage grape enriched wine with the alcoholic strength of 48% as a raw material, pumping the second-stage grape enriched wine into the raw material tank 1, and sequentially closing the liquid ring vacuum pump 6, the condenser 5, the heat exchanger 3 and the raw material circulating pump 2 when the alcoholic strength of the grape enriched wine collected in the product tank 7 reaches 59-61%, so that the grape enriched wine with the alcoholic strength of about 60% can be obtained, and the alcoholic strength of the second-stage grape enriched wine in the raw material tank 1 is reduced to about 12% for subsequent secondary enrichment production of enriched wine products with the alcoholic strength lower than 60%.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the raw material wine is produced by adopting a high-quality red grape variety and a fresh wine brewing process, and then the separation and enrichment are carried out by adopting a membrane technology with organic matter permeation priority, so that the special grape spirit is produced, the variety of the grape spirit is enriched, and the production technology of the spirit is also enriched; compared with the traditional high-temperature distillation, the method has the following advantages: clean energy is utilized, and no air pollution is caused; the raw materials are fully utilized, no waste liquid is discharged, and no environmental pollution is caused; the occupied area is small, the operation automation and the safety coefficient are higher than those of the traditional distillation, and the labor input cost is reduced; the raw materials are comprehensively considered to be fully utilized, and the production cost is lower than that of the traditional distillation.
Drawings
FIG. 1 is a schematic view of the structure of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Referring to fig. 1, the present invention provides the following technical solutions: a production method of 60-degree grape enriched wine comprises the following steps:
A. brewing grape raw material wine;
B. membrane separation preparation, blending and filling of the grape enriched wine.
In the invention, the specific method of the step A is as follows:
a. raw material harvesting: according to the mature condition of grapes, respectively picking fresh cabernet sauvignon and grapes which have sugar degree of 21% -23%, are uniformly colored and have no green, mud, secondary fruits and rotten fruits;
b. removing stems: respectively carrying out peduncle removal on the collected fresh grapes according to varieties, pumping the grapes into a stainless steel fermentation tank through a sleeve type heat exchanger, and uniformly adding 50g/t of sulfur dioxide, 20g/t of pectinase and 1kg/t of tartaric acid in an online adding mode in the pumping process;
c. adjusting the pH value of the raw materials: circulating for half an hour after the tank is full, detecting the sugar degree and pH index of the raw material, and adjusting the pH of the grape juice to 3.5-3.6 by adding tartaric acid again;
d. alcohol fermentation, namely adding 200g/t of fruit flavor type special saccharomyces cerevisiae after the feeding reaches a preset amount for 12 hours, and controlling the fermentation temperature to be 18-22 ℃;
e. dipping and circulating;
f. separating skin and slag: the fermented liquor which can flow out automatically is transferred out and collected separately, and then is used as raw material liquor of grape enriched liquor; squeezing and collecting the residual wine in the peel dregs, and putting the wine into a squeezed wine collecting tank for other blending purposes;
g. malic acid-lactic acid fermentation;
h. clarification: keeping the wine added with sulfur dioxide in a full tank for storage at 15-20 ℃, and naturally settling for clarification;
i. separating sake: naturally clarifying for about 4 months, separating sake, and controlling turbidity of sake to be less than or equal to 50 NTU;
j. preparing membrane separation: the Cabernet Sauvignon and the Meile grape are brewed according to the method, the obtained sake is respectively transferred into a storage tank to be used as raw material wine for membrane separation, and the alcoholic strength of the raw material wine is about 12.5 percent.
In the invention, the specific method of the step B is as follows:
a. circularly heating raw material wine: pumping the raw material wine of cabernet sauvignon and meile into a raw material tank 1 in batches, starting a raw material circulating pump 2 to ensure that the raw material exchanges heat through a heat exchanger 3, passes through a membrane component 4 and then enters the raw material tank again until the temperature of the raw material wine reaches 40 ℃;
b. primary membrane separation: after the temperature of the raw material wine reaches 40 ℃, starting a liquid ring vacuum pump 6 to form vacuum of 4000-8000 pa on the downstream side of the membrane, vaporizing the alcohol, aroma substances and the like which permeate through the membrane under the low vacuum condition, condensing the alcohol, aroma substances and the like into liquid through a condenser 5 at minus 10 ℃, and entering a product tank 7 through the liquid ring vacuum pump 6;
c. stopping the machine and collecting products;
d. equipment cleaning: cleaning the raw material tank 1, the raw material circulating pump 2, the heat exchanger 3 and the membrane component 4 by using purified water until the remained water is colorless, and then draining the water stored in the equipment for later use;
e. secondary membrane separation: pumping the first-stage grape enriched wine with the alcoholic strength of 28% into the raw material tank 1, and respectively obtaining colorless dealcoholized wine with the alcoholic strength of less than or equal to 1.0% and second-stage grape enriched wine with the alcoholic strength of about 48% in the raw material tank 1 and the product tank 7 in the same steps as the steps a to c; transferring the colorless dealcoholized water and the second-level grape enriched wine to corresponding storage tanks respectively;
f. performing membrane separation for three times;
g. blending: blending 60% cabernet sauvignon grape enriched wine and meile grape enriched wine according to the above a to f, respectively, according to the sensory requirement, with a ratio of about 3: 7;
h. and (3) storage stability: ageing and stabilizing the prepared enriched wine in a storage tank for 2-3 months, and detecting that relevant indexes meet standard requirements;
i. filtering and filling: filtering the grape enriched wine which is stabilized and meets the requirements by a 0.45 mu m membrane, and filling and sealing the bottle.
In the invention, the step e specifically comprises the following steps: starting fermentation circulation after fermentation, wherein the fermentation circulation is carried out once every 6 hours when the specific gravity is more than 1030, and oxygen is seen once when the specific gravity is reduced by 15-20, and the circulation amount is 1/3 of the total amount of the grapes each time; in the late stage of fermentation, when the specific gravity is less than 1030, the fermentation is circulated once every 12 hours, and the circulation amount is 1/3 of the total amount of the grapes; when the specific gravity is less than 1000, tasting every day to determine the can discharging time, and in the period, circulating every 12 hours for 5 minutes, and wetting the top skin dregs.
In the invention, the step g specifically comprises the following steps: inoculating special lactic acid bacteria to the free-flowing wine from the top of the tank to perform malic acid-lactic acid fermentation, controlling the fermentation temperature to be 18-20 ℃, monitoring the fermentation progress at any time in the fermentation process, immediately transferring the tank after the malic acid-lactic acid fermentation is finished, and adding 35mg/L sulfur dioxide on line.
In the invention, the step c is specifically that when the alcoholic strength in the raw material wine is less than or equal to 1.0 percent, the liquid ring vacuum pump 6, the condenser 5, the heat exchanger 3 and the raw material circulating pump 2 are closed in sequence, the alcoholic strength of the grape enriched wine in the product tank 7 is about 28 percent, and the dealcoholized grape wine with concentrated color and tannin is in the raw material tank 1; and respectively transferring the first-stage grape enriched wine and the dealcoholized wine from the product tank 7 and the raw material tank 1 to corresponding storage tanks.
In the invention, the step f is specifically as follows: and (3) taking the second-stage grape enriched wine with the alcoholic strength of 48% as a raw material, pumping the second-stage grape enriched wine into the raw material tank 1, and sequentially closing the liquid ring vacuum pump 6, the condenser 5, the heat exchanger 3 and the raw material circulating pump 2 when the alcoholic strength of the grape enriched wine collected in the product tank 7 reaches 59-61%, so that the grape enriched wine with the alcoholic strength of about 60% can be obtained, and the alcoholic strength of the second-stage grape enriched wine in the raw material tank 1 is reduced to about 12% for subsequent secondary enrichment production of enriched wine products with the alcoholic strength lower than 60%.
In conclusion, the raw material wine is produced by adopting a high-quality red grape variety and fresh wine brewing process, and then the characteristic grape spirit is produced by adopting a preferential organic substance permeation membrane technology for separation and enrichment, so that the variety of the grape spirit is enriched, and the production technology of the spirit is also enriched; compared with the traditional high-temperature distillation, the method has the following advantages: clean energy is utilized, and no air pollution is caused; the raw materials are fully utilized, no waste liquid is discharged, and no environmental pollution is caused; the occupied area is small, the operation automation and the safety coefficient are higher than those of the traditional distillation, and the labor input cost is reduced; the raw materials are comprehensively considered to be fully utilized, and the production cost is lower than that of the traditional distillation.
It should be noted that, in this document, terms such as "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. A production method of 60-degree grape enriched wine is characterized by comprising the following steps: the production method comprises the following steps:
A. brewing grape raw material wine;
B. membrane separation preparation, blending and filling of the grape enriched wine.
2. The method for producing 60-degree grape enriched wine according to claim 1, wherein the method comprises the following steps: the specific method of the step A is as follows:
a. raw material harvesting: according to the mature condition of grapes, respectively picking fresh cabernet sauvignon and grapes which have sugar degree of 21% -23%, are uniformly colored and have no green, mud, secondary fruits and rotten fruits;
b. removing stems: respectively carrying out peduncle removal on the collected fresh grapes according to varieties, pumping the grapes into a stainless steel fermentation tank through a sleeve type heat exchanger, and uniformly adding 50g/t of sulfur dioxide, 20g/t of pectinase and 1kg/t of tartaric acid in an online adding mode in the pumping process;
c. adjusting the pH value of the raw materials: circulating for half an hour after the tank is full, detecting the sugar degree and pH index of the raw material, and adjusting the pH of the grape juice to 3.5-3.6 by adding tartaric acid again;
d. alcohol fermentation, namely adding 200g/t of fruit flavor type special saccharomyces cerevisiae after the feeding reaches a preset amount for 12 hours, and controlling the fermentation temperature to be 18-22 ℃;
e. dipping and circulating;
f. separating skin and slag: the fermented liquor which can flow out automatically is transferred out and collected separately, and then is used as raw material liquor of grape enriched liquor; squeezing and collecting the residual wine in the peel dregs, and putting the wine into a squeezed wine collecting tank for other blending purposes;
g. malic acid-lactic acid fermentation;
h. clarification: keeping the wine added with sulfur dioxide in a full tank for storage at 15-20 ℃, and naturally settling for clarification;
i. separating sake: naturally clarifying for about 4 months, separating sake, and controlling turbidity of sake to be less than or equal to 50 NTU;
j. preparing membrane separation: the Cabernet Sauvignon and the Meile grape are brewed according to the method, the obtained sake is respectively transferred into a storage tank to be used as raw material wine for membrane separation, and the alcoholic strength of the raw material wine is about 12.5 percent.
3. The method for producing 60-degree grape enriched wine according to claim 1, wherein the method comprises the following steps: the specific method of the step B is as follows:
a. circularly heating raw material wine: pumping the cabernet sauvignon and the meile raw material wine into a raw material tank in batches, starting a raw material circulating pump to ensure that the raw material exchanges heat through a heat exchanger, passes through a membrane component and then enters the raw material tank again until the temperature of the raw material wine reaches 40 ℃;
b. primary membrane separation: after the temperature of the raw material wine reaches 40 ℃, starting a liquid ring vacuum pump to form 4000-8000 pa vacuum on the downstream side of the membrane, evaporating alcohol, aroma substances and the like penetrating through the membrane under the low vacuum condition, condensing into liquid through a condenser at the temperature of-10 ℃, and entering a product tank through the liquid ring vacuum pump;
c. stopping the machine and collecting products;
d. equipment cleaning: cleaning the raw material tank, the raw material circulating pump, the heat exchanger and the membrane assembly by using purified water until the remained water is colorless, and then draining the water stored in the equipment for later use;
e. secondary membrane separation: pumping the first-stage grape enriched wine with the alcoholic strength of 28% as a raw material into a raw material tank, and performing the steps a to c to obtain colorless dealcoholized wine with the alcoholic strength of less than or equal to 1.0% and second-stage grape enriched wine with the alcoholic strength of about 48% in the raw material tank and the product tank respectively; transferring the colorless dealcoholized water and the second-level grape enriched wine to corresponding storage tanks respectively;
f. performing membrane separation for three times;
g. blending: blending 60% cabernet sauvignon grape enriched wine and meile grape enriched wine according to the above a to f, respectively, according to the sensory requirement, with a ratio of about 3: 7;
h. and (3) storage stability: ageing and stabilizing the prepared enriched wine in a storage tank for 2-3 months, and detecting that relevant indexes meet standard requirements;
i. filtering and filling: filtering the grape enriched wine which is stabilized and meets the requirements by a 0.45 mu m membrane, and filling and sealing the bottle.
4. The method for producing 60-degree grape enriched wine according to claim 2, wherein: the step e is specifically as follows: starting fermentation circulation after fermentation, wherein the fermentation circulation is carried out once every 6 hours when the specific gravity is more than 1030, and oxygen is seen once when the specific gravity is reduced by 15-20, and the circulation amount is 1/3 of the total amount of the grapes each time; in the late stage of fermentation, when the specific gravity is less than 1030, the fermentation is circulated once every 12 hours, and the circulation amount is 1/3 of the total amount of the grapes; when the specific gravity is less than 1000, tasting every day, determining the time for taking out the can, and in the period, circulating every 12 hours for 5 minutes, and wetting the top skin dregs.
5. The method for producing 60-degree grape enriched wine according to claim 2, wherein: the step g is specifically as follows: inoculating special lactic acid bacteria to the free-flowing wine from the top of the tank to perform malic acid-lactic acid fermentation, controlling the fermentation temperature to be 18-20 ℃, monitoring the fermentation progress at any time in the fermentation process, immediately transferring the tank after the malic acid-lactic acid fermentation is finished, and adding 35mg/L sulfur dioxide on line.
6. The method for producing a 60-degree grape enriched wine according to claim 3, wherein: step c, when the alcoholic strength in the raw material wine is less than or equal to 1.0 percent, closing the liquid ring vacuum pump, the condenser, the heat exchanger and the raw material circulating pump in sequence, wherein the alcoholic strength of the grape enriched wine in the product tank is about 28 percent, and the color and tannin concentrated dealcoholized grape wine is in the raw material tank; and respectively transferring the first-stage grape enriched wine and the dealcoholized wine from the product tank 7 and the raw material tank 1 to corresponding storage tanks.
7. The method for producing a 60-degree grape enriched wine according to claim 3, wherein: the step f is specifically as follows: and (3) pumping the secondary grape enriched wine with the alcoholic strength of 48% as a raw material into a raw material tank, and sequentially closing the liquid ring vacuum pump, the condenser, the heat exchanger and the raw material circulating pump when the alcoholic strength of the grape enriched wine collected in the product tank reaches 59-61% in the same steps as the steps a and b, so that the grape enriched wine with the alcoholic strength of about 60% can be obtained, and the alcoholic strength of the secondary grape enriched wine in the raw material tank is reduced to about 12% for subsequent secondary enrichment production of enriched wine products with the alcoholic strength lower than 60%.
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| CN109825398A (en) * | 2019-04-16 | 2019-05-31 | 新疆中信国安葡萄酒业有限公司 | A kind of wine spirit and dealcoholysis production method of grape wine |
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