CN114591795A - 一种零添加红酒酿造工艺 - Google Patents
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Abstract
本发明公开了一种零添加红酒酿造工艺,具体步骤如下:步骤1:原料选择:采用东北的特产双红山葡萄,所用原料质检花青素含量要求4000毫克/升以上、含糖量17~20%;步骤3:除梗破碎;步骤4:采用陶罐低温发酵;步骤5:进行初酒分离;步骤6:用食品级耐酸膜封罐口,温度19℃;步骤7:持续监测残糖含量;步骤8:残糖含量等于或低于4克/升时,倒坛;步骤9:封坛,自然沉淀;步骤10:静置陈酿;步骤11:经过膜过滤后灌装。本发明工艺完全杜绝化学添加;最大程度保留葡萄酒中天然营养成分及含量,使葡萄酒充分体现地域风土特色,真正做到不添一丝外物,不失一毫本真的天然。
Description
技术领域
本发明涉及红酒酿造技术领域,具体涉及一种零添加红酒酿造工艺。
背景技术
目前,工业化红酒的通用酿造工艺中,会多次添加二氧化硫或焦亚硫酸钾、山梨酸钾、絮凝剂,增酸剂,降酸剂、营养盐、复合食品增色增香剂等,这些化学物质的介入使葡萄酒失去了自然酒精饮料的意义,并且存在以下危害:
1)多次添加二氧化硫:二氧化硫是刺激性强烈的有毒气体,在葡萄酒酿造业中的作用是抗菌抗氧化,增酸和促进絮凝。
痛点是二氧化硫为极度活泼的有毒气体,易氧化易还原,甚至与水也能发生反应。它进入葡萄发酵系统或酒体后,会与葡萄酒中很多营养物质形成硫的络合物,和加入的其他化学添加剂形成化合物,这些硫的化合物会使酒体中原有的营养物质和风味物改变天然的结构,不但大幅度降低这些物质的天然成份和特色,还会对硫过敏人群造成伤害,例如饮用红酒后头晕恶心,呕吐,哮喘发作等。
2)工业化红酒酿造中多次添加絮凝剂,起到快速澄清酒体去除沉淀的作用。痛点是絮凝沉淀的同时,会带走葡萄酒中一些大分子营养物质,例如大分子蛋白质,维生素、矿物质和花青素等,这种过度澄清导致在后续发酵过程中不得不多次添加化学合成营养盐和多种调整剂才能正常完成发酵。以上这种过度澄清和添加的操作使葡萄酒的天然营养含量降低化学成分升高。
以上两大痛点,使葡萄酒离天然健康越来越远。
发明内容
本发明的目的是提供一种零添加红酒酿造工艺,其零添加酿造技术,避免了添加剂过多引起的营养成分改变和天然营养成分含量下降,以及二氧化硫对体质敏感人群的伤害。
为解决上述技术问题,本发明采用如下技术方案:
本发明提供一种零添加红酒酿造工艺,其特征在于,具体步骤如下:
步骤1:原料选择:采用东北的特产双红山葡萄,所用原料质检花青素含量要求4000毫克/升以上、含糖量17~20%;,人工精选果,无青、腐、烂,采摘不得损伤果粒,用透气筐盛装;
步骤2:原料预处理:清洗;清洗水:三级处理水;方式:洗果机,流水冲洗;
步骤3:除梗破碎;
步骤4:采用陶罐低温发酵;
步骤5:取样检测发酵中的葡萄醪比重降到1.02时,进行初酒分离;
步骤6:分离后的初酒盈口满罐,用食品级耐酸膜封罐口,温度19℃;
步骤7:持续监测残糖含量;
步骤8:残糖含量等于或低于4克/升时,倒坛;
步骤9:封坛,自然沉淀:利用11月初室外自然低温,分批次利用室内外空气循环系统导入冷空气,冷冻室内零-2~-4度,72小时后升温回17℃,3天后倒罐;冷冻灭菌,絮凝沉淀同时完成;
步骤10:倒罐后葡萄酒进入陈酿阶段:
步骤11:陈酿好的葡萄酒经过膜过滤后灌装。
进一步的,步骤4中用陶罐储存陈酿葡萄酒时,每次清罐后,不立即重新装酒,而是进行通风干燥,让罐壁的孔隙进行自然活化,恢复其氧化和吸附能力。
本发明的有益效果在于:①完全杜绝化学添加;最大程度保留葡萄酒中天然营养成分及含量,使葡萄酒充分体现地域风土特色,真正做到不添一丝外物,不失一毫本真的天然。
②充分利用东北寒温带的浆果高花青素、高丹宁、高有机酸的特色,酿造零添加天然原浆红酒,带动地方经济发展。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种零添加红酒酿造工艺,具体步骤如下:
步骤1:原料选择:零添加酿造技术必须采用东北的特产双红山葡萄,所用原料质检花青素含量要求4000毫克/升以上、含糖量17~20%;
人工精选果,无青、腐、烂,采摘不得损伤果粒,用透气筐盛装;
步骤2:原料预处理:清洗;清洗水:三级处理水;方式:洗果机,流水冲洗;
三级处理水传送带轻振式冲洗能清洗掉果皮外面的细菌杂质,但不会破坏葡萄表皮白霜上的野生酵母菌。据8年的实验观察,冲洗对山葡萄野生酵母的发酵没有影响。
适度的冲洗,为后续的零添加酿造打下了坚实的物质基础。
步骤3:除梗破碎;
步骤4:零添加一定要采用陶罐低温发酵;
陶罐酿造和存储葡萄酒,是在葡萄酒酿造历史上唯一被认定为世界非物质文化遗产的方式。
陶罐本身吸热降温,罐壁大量微孔隙具有网状结构和极大的表面积,使葡萄在发酵过程中进行微氧呼吸,助推葡萄料发酵过程向厌氧和好氧平衡方向发展,有利于香气和色素的浸提及酒精的彻底产生,并且这种低温厌氧好氧平衡,能有效抑制杂醇的产生;
陶罐内壁光滑,冲洗时用三级处理水即可达到完全彻底清洁的效果,冲洗废水用大功率工业吸尘器吸净,无死角和缝隙染菌风险,不需用二氧化硫进行防腐以及灭菌处理,所以陶罐有不锈钢罐和橡木桶达不到的优良效果。
步骤5:取样检测发酵中的葡萄醪比重降到1.02时,进行初酒分离;
步骤6:分离后的初酒盈口满罐,用食品级耐酸膜封罐口,温度19℃;
步骤7:持续监测残糖含量;
步骤8:残糖含量等于或低于4克/升时,倒坛;
步骤9:封坛,自然沉淀:利用11月初室外自然低温,分批次利用室内外空气循环系统导入冷空气,冷冻室内-2~-4度,72小时后升温回17℃,3天后倒罐;冷冻灭菌,絮凝沉淀同时完成;
步骤10:倒罐后葡萄酒进入陈酿阶段:
陶罐的微氧渗透发挥。用陶罐储存陈酿葡萄酒时,为提高陶罐的促进陈化功能,每次清罐后,不会立即重新装酒,而是进行通风干燥,让罐壁的孔隙进行自然活化,恢复其氧化和吸附能力,从而提高葡萄酒的陈酿效果。
步骤11:陈酿好的葡萄酒经过膜过滤后灌装。
本发明工艺在酿造过程中,除了原料本身没有任何辅料和化学添加剂的介入。
本酿造工艺原料的预清洗处理+陶罐低温发酵+葡萄本身高含量花青素,单宁和果酸自带强大的抗氧化和杀菌功能+低温冷冻絮凝,零添加技术使酿造的葡萄酒最大程度保留葡萄中原有的天然营养成分和香气,完美呈现地域的风土特征。
本发明酿造葡萄酒的感观颜色浓艳,花青素含量超过4000毫克/升,工业化红酒花青素含量最高值报告为2700毫克/升,大幅提升了山葡萄零添加酒的养生保健功能。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (2)
1.一种零添加红酒酿造工艺,其特征在于,具体步骤如下:
步骤1:原料选择:采用东北的特产双红山葡萄,所用原料质检花青素含量要求4000毫克/升以上、含糖量17~20%,人工精选果,无青、腐、烂,采摘不得损伤果粒,用透气筐盛装;
步骤2:原料预处理:清洗;清洗水:三级处理水;方式:洗果机,流水冲洗;
步骤3:除梗破碎;
步骤4:采用陶罐低温发酵;
步骤5:取样检测发酵中的葡萄醪比重降到1.02时,进行初酒分离;
步骤6:分离后的初酒盈口满罐,用食品级耐酸膜封罐口,温度19℃;
步骤7:持续监测残糖含量;
步骤8:残糖含量等于或低于4克/升时,倒坛;
步骤9:封坛,自然沉淀:利用11月初室外自然低温,分批次利用室内外空气循环系统导入冷空气,冷冻室内-2~-4℃,72小时后升温回17℃,3天后倒坛;冷冻灭菌,絮凝沉淀同时完成;
步骤10:倒坛后葡萄酒进入陈酿阶段:
步骤11:陈酿好的葡萄酒经过膜过滤后灌装。
2.根据权利要求1所述的一种零添加红酒酿造工艺,其特征在于,步骤4中用陶罐储存陈酿葡萄酒时,每次清罐后,不立即重新装酒,而是进行通风干燥,让罐壁的孔隙进行自然活化,恢复其氧化和吸附能力。
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