CN114591797A

CN114591797A - Base wine brewing method for mixed brewing of wine and base wine

Info

Publication number: CN114591797A
Application number: CN202210446845.8A
Authority: CN
Inventors: 段长青; 佟文哲; 兰义宾; 潘秋红; 时同华; 华玉波
Original assignee: Langes Winery Qinhuangdao Co ltd; China Agricultural University
Current assignee: Langes Winery Qinhuangdao Co ltd; China Agricultural University
Priority date: 2022-04-26
Filing date: 2022-04-26
Publication date: 2022-06-07

Abstract

The invention relates to the technical field of wine brewing, in particular to a base wine brewing method for mixedly brewing wine and base wine. The method comprises the steps of carrying out stem removal on grapes with the sugar degree of 19-21 Brix to obtain grape fruit particle raw materials, and then sequentially carrying out heating impregnation, flash evaporation crushing, filtering and clear juice fermentation on the grape fruit particle raw materials to obtain base wine. The method greatly improves the fruit aroma through flash evaporation and clear juice fermentation, not only can obviously improve the quality of the mixed brewing wine, but also can utilize the grape raw material with poor maturity; the flash evaporation and crushing can ensure that anthocyanin, polyphenol and aromatic substances are leached in a great amount, and the clear juice fermentation can produce base wine with good color and astringent feeling and strong fruit aroma. The method can prevent the problem of difficult filtration after fermentation with skin, and reduce production cost. The base wine has better overall fruity flavor, simultaneously has flowery flavor, sweet flavor, low raw green flavor, excellent aroma performance, compact mouthfeel and good structural sense.

Description

Base wine brewing method for mixed brewing of wine and base wine

Technical Field

The invention relates to the technical field of wine brewing, in particular to a base wine brewing method for mixedly brewing wine and base wine.

Background

The annual accumulated temperature of the east production area of China is lower than that of the west production area, and the rainfall is more. The variable climatic conditions often make the maturity of the grape raw materials insufficient, and then lead to the reduction of the quality of the dry red wine, which is reflected in poor color quality, over-high green flavor, insufficient and strong fruit flavor, insufficient mouthfeel and the like. The fruit aroma plays a very important role in the aroma composition of the dry red wine, and is an important index for guiding consumers, and the intensity of the fruit aroma is determined by the content of ester compounds to a great extent.

The traditional brewing process of dry red wine is as follows: removing stems of grapes, crushing, directly putting into a tank, inoculating yeast to start fermentation after sulfur supplementation, separating peel and residue after alcoholic fermentation is finished (total sugar is lower than 4g/L), squeezing peel and residue, combining squeezed juice and free-flowing juice, or storing the squeezed juice separately, inoculating lactobacillus to start apple milk fermentation, and bottling or entering an oak barrel to age (adding auxiliary materials as required) after the apple milk fermentation is finished. As the grapes are directly crushed, the glyceride can be contacted with esterase and decomposed into linolenic acid and linoleic acid, and the linolenic acid and the linoleic acid are further decomposed by enzyme systems such as lipoxygenase and the like, and finally C6 alcohol compounds are generated, and the compounds present typical green aroma. In addition, since the fermentation method is skin-covered fermentation, the presence of solid grape substances increases the source of unsaturated fatty acids or sterols, and decreases the release of medium-chain fatty acids, which leads to a decrease in ester compounds, resulting in insufficient fruity flavor.

In particular, the disadvantages of the conventional brewing process are: first, the wine body tends to produce a higher green taste due to the need for destemming and crushing. Secondly, due to the fermentation with the peel, the content of ester compounds in the wine is not high, and the aroma of the fruit is not enough. Thirdly, the fermentation with the skin can form a cap with skin slag, which is not beneficial to the release of the fermentation temperature, and the fermentation period needs to be closed and circulated, thus increasing the fermentation management cost. Fourthly, for grape raw materials with poor quality or infected with botrytis cinerea, laccase can be secreted by the botrytis cinerea in the brewing process, so that the grape wine can be turbid after contacting with air, the color of the wine body is yellow, and the oxidation smell is generated.

The grape raw materials with good maturity and quality are required to be used by adopting the existing brewing process, so that the grape raw materials with low maturity and poor quality are wasted.

At present, flash evaporation treatment is generally combined with semi-belt fermentation in the prior art to solve the problems. However, the presence of grape solids in the skin-covered fermentation increases the source of unsaturated fatty acids or sterols, reduces the release of medium-chain fatty acids, and results in a reduction in esters, and thus, insufficient fruity flavor. The fermentation with the skin can also form a cap with skin residue, which is not beneficial to the release of the fermentation temperature, and the fermentation period needs to be closed and circulated, thus increasing the fermentation management cost. In addition, the fermentation needs to be carried out for three days, and the tank is inverted and the skin and residue are squeezed, so that the process is high in labor intensity, has pollution risks and is not beneficial to quality management of the wine.

Disclosure of Invention

The invention aims to provide a base wine brewing method for mixed brewing of wine and base wine.

The technical scheme for solving the technical problems is as follows:

the invention provides a base wine brewing method for mixed brewing of wine, which comprises the steps of carrying out destemming on grapes with the sugar degree of 19-21 degrees Brix to obtain grape fruit particle raw materials, and then sequentially carrying out heating impregnation, flash evaporation crushing, filtering and fermentation on the grape fruit particle raw materials to obtain the base wine; wherein, the filtered grape juice is fermented.

Further, the heating impregnation comprises the steps of:

(1) treating raw materials: dividing the grape fruit raw materials into two parts, adding one part of the grape fruit raw materials into a buffer tank, and adding grape juice into a juice storage tank after squeezing and juicing the other part of the grape fruit raw materials; the amount of the grape juice is 2800-3200L;

(2) preparing a heat medium: adding the grape juice in the juice storage tank into a heating tank, wherein the grape juice is heated in the heating tank;

(3) dipping: and adding the grape fruit raw materials in the buffer tank into the heating tank, mixing with the heated grape juice, and soaking.

Further, in the step (1), while the part of the raw material of the grape fruit particles is added into the buffer tank, SO is added into the buffer tank₂A liquid; the SO is in accordance with the volume of the portion of the grape fruit particle material₂The addition amount of the liquid is 30-50 mg/L.

Further, in the step (2), the temperature in the heating tank is 75-89 ℃; in the step (3), after the grape fruit raw materials in the buffer tank are added into the heating tank, the temperature in the heating tank is 65-80 ℃.

Further, the dipping time in the step (3) is 1-2 hours.

Further, the flash crushing comprises the following steps: adding the heated and dipped grape fruit particle raw material into a vacuum flash tank for crushing to obtain a grape mixture; the pressure in the flash tank is-93 Pa to-97 Pa.

Further, after the flash crushing is finished, cooling the grape mixture, and filtering the cooled grape mixture; the temperature of the cooled grape mixture is 18 ℃ to 25 ℃.

Further, the clear juice fermentation comprises the following steps: adding filtered grape juice into a fermentation tank, and adding 30g/m into the fermentation tank according to the volume of the fermentation tank³Pectinase, 200g/m³Active dry yeast, carrying out alcoholic fermentation; after the alcoholic fermentation is finished, adding 10g/m into the fermentation tank according to the volume of the fermentation tank³Lactic acid bacteria, malic acid-lactic acidAnd (5) fermenting.

Further, the time of alcohol fermentation is 7-10 days, when the alcohol fermentation is carried out, the fermentation tank is sealed, and the temperature in the fermentation tank is 23-25 ℃; the malic acid-lactic acid fermentation time is 18-22 days, when the malic acid-lactic acid fermentation is carried out, the fermentation tank is sealed, and the temperature in the fermentation tank is 24-26 ℃.

The invention provides base wine for mixed brewing of wine, which is brewed by adopting the brewing method.

The invention has the beneficial effects that:

(1) according to the base wine brewing method for mixed brewing of the wine, the grapes with low sugar degree are used as the raw materials for brewing the base wine, the fruit aroma of the base wine is greatly improved through flash evaporation and clear juice fermentation, the base wine can provide good flavor and aroma for the mixed brewing wine, the quality of the mixed brewing wine can be remarkably improved, meanwhile, the grape raw materials with low maturity can be utilized, the economic value of the mixed brewing wine is effectively improved, and the waste of the raw materials is prevented.

(2) According to the base wine brewing method for mixed brewing of the wine, the grape raw materials do not need to be crushed before flash evaporation, and heating impregnation is performed before flash evaporation crushing, so that enzymes such as polyphenol oxidase, lipoxygenase and laccase in the grape are passivated or inactivated, and therefore C6 alcohol compounds are reduced, and green taste is reduced.

(3) According to the base wine brewing method for mixed brewing wine, cell structures of solid parts of the grapes can be destroyed in a short time through flash evaporation and crushing, anthocyanin, polyphenol and aromatic substances in the grapes are leached in a large amount, and then the base wine with good color and luster and strong fruit aroma can be produced through clear juice fermentation.

(4) According to the base wine brewing method for mixed brewing of wine, the berry is broken violently through flash evaporation treatment, the problem that the berry is difficult to filter after being fermented with skin can be solved by adopting clear juice fermentation, the colloid property in the wine body of the base wine is prevented from changing, and meanwhile, the production cost is reduced.

(5) The base wine for mixed brewing of wine has the advantages of obviously higher overall fruit aroma, red berry, black berry, flower aroma and sweet aroma, lower green flavor, more excellent aroma performance, compact mouthfeel and good structural sense.

Drawings

FIG. 1 is a bar graph showing the concentrations of major ester compounds in the base liquors of each group in example 1 in the method for brewing a base liquor for blended brewing wine according to the present invention; wherein, p is less than or equal to 0.01 and 0.001 in the single-factor variance analysis;

FIG. 2 is a bar graph showing the ethyl acetate concentration in each group of the base liquors of example 1 in the method for brewing a base liquor for blended wine according to the present invention; wherein, NS represents that p is less than or equal to 0.001 in the single-factor variance analysis without significant difference;

FIG. 3 is a radar chart showing sensory evaluation of base wines of example 1 in the base wine brewing method for blended wine according to the present invention;

FIG. 4 is a bar graph showing the polyphenol content of CK1 and CS _ F1 in the method for brewing a base wine for mixed brewing wine of the present invention in example 2;

FIG. 5 is a bar graph showing the polyphenol content of CK2 and CS _ F2 in the method for brewing a base wine for mixed brewing wine of the present invention in example 2;

FIG. 6 is a bar graph showing the polyphenol content of CK3 and CS _ F3 in example 2 of the method for brewing a base wine for brewing a mixed brewing wine of the present invention.

Detailed Description

The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention.

The base wine brewing method for mixed brewing of the wine comprises the steps of carrying out stem removal on grapes with the sugar degree of 19-21 degrees Brix to obtain grape fruit particle raw materials, and then sequentially carrying out heating impregnation, flash evaporation crushing, filtering and fermentation on the grape fruit particle raw materials to obtain the base wine; wherein, the filtered grape juice is fermented.

According to the method, grapes with low maturity and a sugar degree of 19-21 Brix are used as raw materials to brew base wine, the stalks are removed firstly, green flavor is prevented from being brought to fruit stalks, and the fruit flavor of the base wine is greatly improved through flash evaporation and clear juice fermentation, so that the base wine can provide good flavor and fragrance for the mixed brewing wine, the quality of the mixed brewing wine can be remarkably improved, meanwhile, grape raw materials with poor maturity can be utilized, the economic value of the base wine is effectively improved, and waste of the raw materials is prevented.

Specifically, in the brewing method of the invention, heating soaking is carried out before flash evaporation and crushing, so that enzymes such as polyphenol oxidase, lipoxygenase, laccase and the like in grapes are inactivated or inactivated, and C6 alcohol compounds are reduced, and green taste is reduced. In addition, the cell structure of the solid part of the grape can be destroyed in a short time by flash evaporation and crushing, so that anthocyanin, polyphenol and aromatic substances in the grape are leached out in a great amount, and the base wine body with good color and astringent feeling and strong fruit aroma can be produced by the subsequent clear juice fermentation.

In addition, from the aspect of fermentation management and production cost, the broken degree of berries is severe (cells are broken from the inside) due to flash evaporation treatment, and if skin fermentation is adopted, the problem of difficult filtration exists subsequently, which is that the colloid property of the whole wine body is changed due to further leaching of macromolecular polysaccharide, so that the filtration rate is slow, the burden of a sieve plate is increased, and the production cost is increased.

The brewing method adopts flash evaporation equipment for brewing. The flash evaporation equipment specifically comprises a buffer tank, a juice storage tank, a heating tank, a flash evaporation tank and a fermentation tank; the grape raw materials are sequentially added into the tank bodies, and the whole brewing process is completed. The tank bodies can be communicated or independent.

Preferably, in one embodiment of the present invention, the tanks are communicated with each other through a pipeline, so that when the tank enters another tank, a valve, a pump and other devices can be arranged for control, thereby improving the brewing efficiency of the whole equipment and facilitating the control of the brewing process.

Specifically, the heating impregnation comprises the following steps:

(1) raw material treatment: the grape fruit grain raw material is divided into two parts, wherein one part of the grape fruit grain raw material is added into a buffer tank, and the other part of the grape fruit grain raw material is added into a juice storage tank after being squeezed to obtain juice.

Preferably, the grapes are subjected to stem removal and sorting by adopting a stem removing machine, a lifting machine and a sorting machine to obtain the grape fruit grain raw material.

Preferably, SO is added into the buffer tank while a part of the grape fruit particle raw material is added into the buffer tank₂A liquid; recording the volume of the raw material in the tank, SO₂The addition amount of the liquid is 30-50 mg/L.

Preferably, the other part of the grape fruit grain raw material is directly squeezed by an air bag squeezer to obtain juice.

(2) Preparing a heat medium: adding the grape juice in the juice storage tank into a heating tank, and heating the grape juice in the heating tank;

preferably, the heating tank is internally provided with a juice heating heat exchanger which can heat the grape juice in the heating tank, and the juice heating heat exchanger takes hot water as a heat source and leads the hot water into the juice heating heat exchanger through a hot water unit so as to realize heating.

Preferably, a fruit juice circulating pump is further arranged in the heating tank, so that the grape juice can circulate in the heating tank; in this way, the must can be heated uniformly.

Preferably, still install temperature sensor in the heating tank, can carry out real time monitoring to the temperature in the heating tank, be convenient for control the temperature in the heating tank.

Preferably, the temperature in the heating tank is 75 to 89 ℃.

(3) Dipping: adding the grape fruit raw materials in the buffer tank into the heating tank, mixing with the heated grape juice, and soaking.

Specifically, the grape fruit grain raw material in the buffer tank is added into the heating tank from the bottom of the heating tank, and the grape fruit grains simultaneously perform circular motion from bottom to top to bottom along with grape juice in the heating tank; therefore, the grape fruit particles can be uniformly heated, and the heating efficiency can be improved.

Preferably, the temperature in the heating tank is 65-80 ℃ after the grape fruit particle raw material in the buffer tank is added into the heating tank.

Preferably, in practical operation, the hot grapes which are circulated in the heating tank are buffered at the bottom of the heating tank, and when the total amount of the buffered hot grapes exceeds a set value, the hot grapes are moved into a flash tank to be flash-crushed. Generally, the immersion time of the hot grapes in the heating tank is 1-2 hours.

The flash evaporation crushing step is carried out by adopting a vacuum flash evaporation tank, and the inside of the flash evaporation tank is in a negative pressure environment. By utilizing the principle that the boiling point of liquid is reduced under the condition of negative pressure, the heated and soaked hot grapes enter a flash tank to be instantly boiled and grape histiocyte is cracked, so that the effects of accelerating and strengthening soaking are achieved.

The method specifically comprises the following steps: adding the heated and dipped grape fruit particle raw material into a vacuum flash tank for crushing to obtain a grape mixture; the pressure in the flash tank is-93 Pa to-97 Pa.

Preferably, after the flash crushing is finished, the grape mixture is cooled, and then the cooled grape mixture is filtered; the temperature of the cooled grape mixture is 18-25 ℃.

Preferably, the cooling process can be performed by using a condensing unit. The condensing unit is a device with cooling and conveying functions, and the grape mixture after flash evaporation and crushing enters the condensing unit to be cooled and is conveyed to the fermentation tank to be subjected to clear juice fermentation.

The clear juice fermentation of the invention comprises the following steps:

adding filtered grape juice into fermentation tank, and adding 30g/m into the fermentation tank according to volume of the fermentation tank³Pectinase, 200g/m³Active dry yeast, carrying out alcoholic fermentation; after the alcohol fermentation is finished, adding 10g/m into the fermentation tank according to the volume of the fermentation tank³Lactic acid bacteria, performing malic acid-lactic acid fermentation.

Wherein the time of alcohol fermentation is 7-10 days, when the alcohol fermentation is carried out, the fermentation tank is sealed, and the temperature in the fermentation tank is 23-25 ℃; the malic acid-lactic acid fermentation time is 18-22 days, and when the malic acid-lactic acid fermentation is carried out, the fermentation tank is sealed, and the temperature in the fermentation tank is 24-26 ℃.

After filtering, the grape juice is added into the fermentation tank, but the fermentation tank cannot be filled with the grape juice, so that the fermented wine is prevented from splashing.

The base wine for mixed brewing of the wine is brewed by adopting the brewing method.

The effects of the present invention are illustrated below by specific examples:

example 1

In this example, the same grape raw material was brewed by the conventional process, the flash evaporation-whole skin fermentation process, the flash evaporation-half skin fermentation process, and the flash evaporation-clear juice fermentation process of the present invention, respectively, and the concentrations of ester compounds in the base liquors obtained from the respective groups were measured, and at the same time, sensory evaluation was performed on the base liquors from the respective groups.

The traditional brewing process is adopted, and the obtained base wine is marked as CK after stem removal, crushing, dipping with skin and fermentation.

The brewing process adopting the flash evaporation-whole fermentation process with skin comprises the steps of removing stalks, heating and dipping, carrying out flash evaporation crushing, starting alcoholic fermentation with skin, separating skin and residue after the alcoholic fermentation is finished, and recording the base wine obtained by malic acid-lactic acid fermentation as F _ FSK.

The brewing process adopting the flash evaporation-semi-skinned fermentation process comprises the steps of removing stalks, heating and dipping, flash evaporation and crushing, skinned alcohol fermentation, skin and residue separation after 3 days of fermentation, and malic acid-lactic acid fermentation, and the obtained base wine is marked as F _ HSK.

The base wine obtained by the flash evaporation-clear juice fermentation process is marked as F _ OSK.

Wherein the grape variety adopted by each group is cabernet sauvignon, and the average sugar degree of the grape raw material is 19.6 degrees Brix.

In this embodiment, the concentration of the ester compound is specifically detected by a GC-MS method, and the specific detection step is a conventional step. The detection results are as follows:

1. concentration of ester compound

FIG. 1 shows the concentration of main ester compounds in each group of base wines, wherein the main ester compounds refer to the sum of the concentrations of ethyl ester and acetic ester, and do not contain ethyl acetate. FIG. 2 shows the concentration of ethyl acetate in the base liquors of each group. Table 1 shows the concentrations of specific ester compounds in each group of base liquors.

As shown in FIG. 1 and Table 1, the concentration of the main ester compound of the base wine CK is 591.53 μ g/L, the concentration of the main ester compound of the base wine F _ FSK is 1778.33 μ g/L, the concentration of the main ester compound of the base wine F _ HSK is 2375.84 μ g/L, and the concentration of the main ester compound of the base wine F _ OSK is 2925.83 μ g/L.

The comparison shows that the flash evaporation process can obviously improve the content of the ester compounds in the base wine. As can be seen from comparison of F _ HSK and F _ OSK, after flash evaporation treatment, compared with semi-skinned fermentation, the content of main ester compounds in the base wine fermented by clear juice is remarkably higher. Therefore, the flash evaporation process is combined with the clear juice fermentation process, so that the content of the main ester compounds in the base wine can be obviously improved.

As shown in FIG. 2 and Table 1, the ethyl acetate concentration of the wine base CK is 86702.64. mu.g/L, the ethyl acetate concentration of the wine base F _ FSK is 57634.22. mu.g/L, the ethyl acetate concentration of the wine base F _ HSK is 56766.87. mu.g/L, and the ethyl acetate concentration of the wine base F _ OSK is 128972.7. mu.g/L.

As can be seen by comparing CK with F _ FSK, the flash evaporation process significantly reduces the content of ethyl acetate in the dry red wine. There was no significant difference in ethyl acetate content between F _ FSK and F _ HSK. The ethyl acetate content of F _ OSK is significantly higher compared to CK. Therefore, the flash evaporation process provided by the invention is combined with the clear juice fermentation process, so that the content of the ethyl acetate in the base wine can be obviously improved.

TABLE 1 concentration of ester compounds (μ g/L) for flash evaporation process cabernet sauvignon base wine

2. Sensory evaluation

As shown in fig. 3, compared with the conventional process, the base wine brewed by the invention (F _ OSK) has significantly higher overall fruit aroma, red berry, black berry, flower fragrance and sweet aroma, and reduced green taste, which indicates that the base wine brewed by the invention has more excellent aroma performance. In contrast to the base wine F _ HSK, it was found that although the base wine brewed according to the present invention had a slightly lower aroma of black berries, the aroma of red berries was significantly higher and the overall fruit aroma was also slightly higher in synergistic performance of the aroma. The results of the ester compounds are combined to draw a conclusion that the invention can obviously improve the content of the ester in the base wine, thereby improving the fruit aroma strength.

Example 2

Because the grape juice and the peel and residue are separated during the fermentation of the clear juice, theoretically, the problems of poor quality and poor color performance of brewed wine caused by insufficient content of polyphenol compounds may exist. In this example, the polyphenol content of different nodes in the brewing process was measured to verify the concentration of polyphenol in the flash evaporation treatment on the grape juice and the base wine, thus proving that the flash evaporated grape juice can be fermented by clear juice.

The control group in this example was grape juice and base wine obtained by conventional brewing methods, and the experimental group was grape juice and base wine obtained by flash evaporation-clear juice fermentation. The experimental group and the control group use the same grape raw material, the grape variety is cabernet sauvignon, and the average sugar degree of the grape raw material is 19.6 Brix.

The polyphenol compounds measured in this example were specifically anthocyanins, flavanols, and flavonols.

The traditional brewing method of this embodiment comprises the steps of removing stalks, crushing, steeping, fermenting, and taking some grape juice before fermentation as CK 1; after the alcoholic fermentation is finished, taking a certain amount of grape juice as CK 2; the base wine obtained after the malic acid-lactic acid fermentation was designated as CK 3.

Brewing by adopting the flash evaporation-clear juice fermentation method, and taking a certain amount of grape juice after flash evaporation and before fermentation as CS _ F1; taking some grape juice as CS _ F2 after the alcoholic fermentation is finished; the base wine obtained after the malic acid-lactic acid fermentation was designated as CS-F3.

It should be noted that in the conventional brewing method adopted in this example, the time for soaking is similar to the time for the flash evaporation process in the flash evaporation-juice fermentation method.

The polyphenol content of the grape juice and base wine is shown in FIGS. 4-6.

FIG. 4 is a graph comparing the content of polyphenolic compounds in grape juice before fermentation. As can be seen from fig. 4, flash evaporation has a very significant enhancing effect on the polyphenolic compounds. Anthocyanin extracted from CS _ F1 is 3 times higher than CK 1. For flavanols and flavonols, the content of CK1 is low, and the flavanols are less than 10 mg/L; in CS _ F1, the flavanol content was close to 300 mg/L. Therefore, the results show that the flashed grape juice is already rich in very large amounts of anthocyanins and flavanols when the alcoholic fermentation is not started, and these anthocyanins and flavanols provide the grape juice with a high color quality and a good astringency, thereby providing it with a material basis for clear juice fermentation. Even after alcoholic fermentation, the final product can ensure color quality and taste index.

FIG. 5 is a graph showing the comparison of the polyphenol content in grape juice after completion of alcoholic fermentation. As shown in FIG. 5, the content of anthocyanin and flavanol in CK2 after the completion of alcoholic fermentation is also lower than that of CS _ F2 in clear juice fermentation, which further indicates that the grape juice after flash evaporation treatment is very suitable for clear juice fermentation, and the clear juice fermented wine has strong fruity flavor, compact mouthfeel and good texture.

FIG. 6 is a graph showing the comparison of the polyphenol content in the base liquor after the completion of malic acid-lactic acid fermentation. As can be seen from figure 6, the contents of anthocyanin and flavonol in the base wine CK3 are obviously lower than that of CS _ F3 in clear juice fermentation, while the content of flavanol is slightly higher than that of CS _ F3, but the difference is not large, which shows that the base wine has a substance base of anthocyanin and polyphenol compounds, and has good color and mouthfeel.

It can be seen from this example that the flashed grape juice contains sufficient polyphenolic compounds. The polyphenol substances can provide a material basis for the subsequent clear juice fermentation, so that the base wine with good fruit aroma, color and wine body structure can be brewed after the grape juice is separated from the peel and residue.

In conclusion, the base wine obtained by the brewing method can be a good ligand of the mixed brewing wine and provides help for complementing the quality of the final product.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.

Claims

1. A base wine brewing method for mixed brewing of wine is characterized in that grapes with the sugar degree of 19-21 degrees Brix are subjected to stem removal to obtain grape fruit particle raw materials, and then the grape fruit particle raw materials are sequentially heated, soaked, subjected to flash evaporation crushing, filtered and fermented to obtain the base wine;

wherein, the filtered grape juice is fermented.

2. The method for brewing base wine for brewing blended wine according to claim 1, wherein the heating impregnation comprises the following steps:

(1) raw material treatment: dividing the grape fruit particle raw material into two parts, and adding one part of the grape fruit particle raw material into a buffer tank; squeezing the other part of grape fruit grain raw material to obtain juice, and adding the grape juice into a juice storage tank; the amount of the grape juice is 2800-3200L;

(3) dipping: and adding the grape fruit particle raw materials in the buffer tank into the heating tank, mixing with the heated grape juice, and soaking.

3. The base liquor brewing method for mixed brewing of wine according to claim 2, wherein in the step (1), the part of the grape fruit grain raw material is added into the buffer tank, and SO is added into the buffer tank at the same time₂A liquid; the SO is in accordance with the volume of the portion of the grape fruit particle material₂The addition amount of the liquid is 30-50 mg/L.

4. The base wine brewing method for mixed brewing of wine according to claim 2, wherein in the step (2), the temperature in the heating tank is kept at 75-89 ℃; in the step (3), after the grape fruit raw material in the buffer tank is added into the heating tank, the temperature in the heating tank is kept at 65-80 ℃.

5. The base wine brewing method for mixed brewing wine according to claim 2, wherein the steeping time in the step (3) is 1 to 2 hours.

6. The base wine brewing method for mixed brewing of wine according to any one of claims 1 to 5, wherein the flash crushing comprises the following steps:

adding the heated and dipped grape fruit particle raw material into a vacuum flash tank for crushing to obtain a grape mixture;

the pressure in the flash tank is-93 Pa to-97 Pa.

7. The method for brewing base wine for mixed brewing of wine according to any one of claims 1 to 5, wherein after the flash crushing, the grape mixture is cooled and then the cooled grape mixture is filtered;

the temperature of the cooled grape mixture is 18 ℃ to 25 ℃.

8. The base wine brewing method for mixed brewing of wine according to any one of claims 1 to 5, characterized in that the clear juice fermentation comprises the following steps:

adding filtered grape juice into a fermentation tank, and adding 30g/m into the fermentation tank according to the volume of the fermentation tank³Pectinase, 200g/m³Active dry yeast, carrying out alcoholic fermentation;

alcohol hairAfter the fermentation is finished, adding 10g/m into the fermentation tank according to the volume of the fermentation tank³Lactic acid bacteria, performing malic acid-lactic acid fermentation.

9. The base wine brewing method for mixed brewing of wine according to claim 8, wherein the time of alcoholic fermentation is 7-10 days, the fermentation tank is sealed when the alcoholic fermentation is carried out, and the temperature in the fermentation tank is 23-25 ℃;

the malic acid-lactic acid fermentation time is 18-22 days, when the malic acid-lactic acid fermentation is carried out, the fermentation tank is sealed, and the temperature in the fermentation tank is 24-26 ℃.

10. A base wine for mixed brewing of wine, characterized in that the base wine is brewed by the brewing method according to any one of claims 1 to 9.