CN115261164A - Production method of traditional flavored sparkling wine - Google Patents
Production method of traditional flavored sparkling wine Download PDFInfo
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Abstract
The invention provides a production method of a traditional flavor sparkling wine, which comprises the following steps: firstly, brewing grape base wine by adopting Chardonnay and Heibono grapes, then carrying out base wine ageing, mixing the aged Chardonnay base wine and the aged Heibono grape base wine, adding special yeast, sugar and bentonite, uniformly mixing, filling into a glass bottle, sealing by using a crown bottle cap, carrying out secondary fermentation and ageing with wine lees; and after the aging is finished, removing sediments, immediately adding the flavor extracting solution and sulfur dioxide, and packaging by using a cork and fixing by using screw threads to prepare the flavor sparkling wine. The flavor sparkling wine prepared by the invention has the characteristics of fresh and strong rose fragrance, mixed sweet and cool flavor, lasting and strong fragrance, fresh and active taste and sour, sweet and delicious taste, and belongs to the fresh sparkling wine with simple production method and stable flavor.
Description
Technical Field
The invention belongs to the technical field of wine production, and particularly relates to a production method of a traditional-method flavor sparkling wine.
Background
At present, red wine and white wine generally occupy the main markets in China, sparkling wine is a brand new wine category in China, and the markets and consumers are still in the cultivation period. In recent years, the flavor sparkling wine is favored by a new generation of young consumers due to the characteristics of fragrance, easiness in drinking and fashion, has great growth space and broad market prospect, and becomes the next growth of the Chinese market.
However, the research on sparkling wine in China is late, and the research on the aspects of raw materials, process, blending and the like of the sparkling wine prepared by the traditional method is blank.
At present, domestic flavor wine is mainly static wine and mainly adopts an immersion type, blending type and fermentation type brewing process. However, the brewing and technical process are immature, the aromatic flavor extraction concentration is difficult to control, the aroma loss is serious in the later-stage stable treatment, and the taste quality is reduced.
In order to solve the above problems, it is necessary to develop a production method of sparkling wine having stable flavor and simple production.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a production method of the flavor sparkling wine by the traditional method aiming at the defects of the prior art and the blank of the flavor sparkling wine product, the production method uses the traditional method sparkling wine brewing process, a certain amount of flavor mixed extracting solution of brandy dipped aromatic substances is added in the deslagging process, the flavor is fresh and rich, the fragrance is lasting and stable, the problems that the flavor extraction is difficult to control and the flavor is unstable in the later-stage stable treatment process are solved, the control difficulty of the production of the flavor sparkling wine is reduced, and the production method is suitable for popularization.
In order to solve the technical problems, the invention adopts the technical scheme that: a production method of a traditional method flavor sparkling wine comprises the following steps:
s1, preparing aged Chardonnay base wine and aged Heibenon base wine;
s2, mixing the aged Chardonnay base wine obtained in the S1 with the aged Heibinosu grape base wine, then adding special yeast, sugar and bentonite, uniformly mixing, filling into a bottle, sealing by using a crown bottle cap, performing secondary fermentation and aging with wine lees;
s3, after ageing with wine lees, transferring wine lees in the bottle to a bottle neck through a bottle rotating machine, then immersing the bottle neck into a propylene glycol solution at the temperature of-24 ℃ to-12 ℃, carrying out ice sealing on sediments at the bottle neck, then removing a sealed crown bottle cap, and removing sediments;
and S4, removing residues, immediately adding the flavor extracting solution and sulfur dioxide into the bottle, and packaging and fixing a cork and a screw thread to obtain the flavor sparkling wine.
Preferably, the method of preparing aged chardonnay base wine and aged black bino wine base wine described in S1 comprises the steps of:
s101, grape picking: sampling every 5-7 days in the mature period of the grapes to measure the glucose and acid indexes of the grapes, and picking the grapes in whole bunch by manpower when the glucose content of the grapes is 180-190 g/L and the acidity is not lower than 8 g/L; the grape variety is Chardonnay and Heibeno grape;
s102, squeezing and juice extracting: manually sorting picked whole bunch of grapes, putting the picked whole bunch of grapes into an air bag squeezer for squeezing and juicing to obtain fresh grape juice, adding sulfur dioxide and pectinase into the fresh grape juice, and putting the grape juice into a stainless steel fermentation tank;
s103, flotation clarification: clarifying the fresh grape juice in the stainless steel fermentation tank, adding bentonite into the stainless steel fermentation tank, uniformly mixing, performing flotation for 2-4 h, and taking clarified liquid to obtain clarified grape juice;
s104, alcoholic fermentation: adding yeast DV10 into the clarified grape juice obtained in S103, fermenting at 15-20 deg.C for 15-20 days to obtain Chardonnay base wine and Bino grape base wine; the alcoholic strength of the Chardonnay base wine and the Bino grape base wine were each 11.5% vol;
s105, ageing the base wine: and (3) standing the Chardonnay base wine and the Bino grape base wine obtained in the step (S104) for 5-7 days respectively, separating clear juice, fully storing in a tank, and ageing at 15 ℃ for at least 3 months to obtain the aged Chardonnay base wine and the aged Bino grape base wine.
Preferably, the ratio of the amount of aged chardonnay base wine to aged black bino wine base wine in S2 is 8:2; the using amount of the sugar is 24g/L; the special yeast is yeast EC1118, and the dosage of the special yeast is 250mg/L; the dosage of the bentonite is 0.25g/L.
Preferably, the time of the secondary fermentation in S2 is 6-8 weeks; the ageing time of the wine lees with wine lees is more than or equal to 6 months, and the temperature is 13-15 ℃.
Preferably, the amount of sulfur dioxide in S4 is 20mg/L.
Preferably, the flavor extract in S4 is added to each bottle in a proportion of 0.5%.
Preferably, the preparation method of the flavor extracting solution comprises the following steps: firstly, mixing brandy and fresh orange juice according to the dosage ratio of 1:1 to obtain a soaking stock solution, respectively soaking rose, fresh ginger, medlar and dried orange peel in the soaking stock solution for 6 months to obtain rose extract, fresh ginger extract, medlar extract and dried orange peel extract, and mixing the rose extract, fresh ginger extract, medlar extract and dried orange peel extract to obtain flavor extract.
Preferably, the alcoholic strength of the brandy is 60% vol, and the dosage ratio of the rose flower extract, the fresh ginger extract, the medlar extract and the dried orange peel extract in the flavor extract is 60:20:10:10.
preferably, the dosage of the sulfur dioxide in S102 is 40mg/L, and the dosage of the pectinase is 30mg/L; the pressure of the air bag squeezer is less than or equal to 1.2bar.
Preferably, the dosage of the bentonite in S103 is 0.25g/L; the dosage of the yeast DV10 in the S104 is 200mg/L.
Compared with the prior art, the invention has the following advantages:
1. the flavor sparkling wine prepared by the invention has the characteristics of fresh and strong rose fragrance, sweet and cool mixed flavor, lasting and strong fragrance, fresh and active mouthfeel, and sour, sweet and delicious taste; the rose defines the main fragrance of the flavor sparkling wine, namely the rose fragrance, the citrus endows the fresh fruit fragrance and the fresh feeling, the medlar leads the whole taste to become mellow, the dried orange peel adds the complexity of the fragrance, the flavor sparkling wine is a suitable aromatic substance combination for brewing the flavor sparkling wine, and the brandy can respectively extract pure natural aromatic substances in the rose, the medlar, the dried orange peel and the fresh ginger.
2. The production method can almost completely remove the sediments, is simple and convenient, and ensures that the flavor sparkling wine has better taste; the substance composition, the soaking time and the adding proportion of the four flavor extracting solutions are added, and the adding time (the adding is carried out when wine lees are separated after secondary fermentation is finished) can ensure that the prepared flavor sparkling wine has lasting and stable aroma.
3. The production method of the invention reduces the difficulty of producing the flavor sparkling wine and is suitable for popularization; and the production process is mature, and the precise and standardized operation is easy.
The present invention will be described in further detail with reference to the accompanying drawings and examples.
Drawings
FIG. 1 is a process flow diagram of the production method of the present invention.
Detailed Description
Example 1
The production method of the traditional flavor sparkling wine comprises the following steps:
s1, preparing aged Chardonnay base wine and aged Henbinuo grape base wine:
s101, grape picking: sampling every 5 days in the mature period of the grapes to measure the glucose and acid indexes of the grapes, and picking the grapes in whole bunch by manpower when the glucose content of the grapes is 180-190 g/L and the acidity is not lower than 8 g/L; the grape variety is Chardonnay and Heibenon grape;
s102, squeezing and juice extracting: manually sorting picked whole bunch of grapes, putting the picked whole bunch of grapes into an air bag squeezer for squeezing and juicing to obtain fresh grape juice, adding sulfur dioxide and pectinase into the fresh grape juice, and putting the grape juice into a stainless steel fermentation tank;
the dosage of the sulfur dioxide is 40mg/L, and the dosage of the pectinase is 30mg/L; the pressure of the air bag squeezer is 1.2bar;
s103, flotation clarification: clarifying the fresh grape juice in the stainless steel fermentation tank, adding bentonite into the stainless steel fermentation tank, uniformly mixing, performing flotation for 2h, separating large particles (skin, nuclear residues and the like) naturally remaining and suspended in the fresh grape juice, and taking a clarified liquid to obtain clarified grape juice; the dosage of the bentonite is 0.25g/L;
s104, alcoholic fermentation: adding yeast DV10 into the clarified grape juice obtained in S103, and fermenting at 15 deg.C for 20 days to obtain Chardonnay base wine and Bino grape base wine; the alcoholic strength of the Chardonnay base wine and the Bino grape base wine were each 11.5% vol; the using amount of the microzyme DV10 is 200mg/L;
s105, ageing base liquor: standing the Chardonnay base wine and Binuo grape base wine obtained in S104 for 5 days respectively, separating clear juice, filling the cans for storage, and ageing for 3 months at the temperature of 15 ℃ to obtain the aged Chardonnay base wine and the aged Binuo grape base wine, wherein the base wine is protected by inert gas during ageing, and the inert gas is nitrogen;
s2, mixing the aged Chardonnay base wine obtained in the S1 and the aged Heibono grape base wine according to the usage ratio of 8:2, mixing, adding special yeast, sugar and bentonite, uniformly mixing, filling into a bottle, sealing by using a crown bottle cap, performing secondary fermentation and ageing with wine lees;
the using amount of the sugar is 24g/L; the special yeast is yeast EC1118, and the dosage of the special yeast is 250mg/L; the dosage of the bentonite is 0.25g/L, and the bentonite is beneficial to clarification and residue removal; the time of the secondary fermentation is 6 weeks, and the temperature is 13 ℃; the ageing time of the wine lees is 6 months, and the temperature is 13 ℃; in the process of secondary fermentation, the special yeast consumes sugar, releases alcohol and carbon dioxide, and forms air pressure in the bottle;
s3, after ageing with wine lees, transferring wine lees in the bottle to the bottle mouth through a bottle rotating machine, then partially immersing the bottle neck into a propylene glycol solution at the temperature of-24 ℃, freezing and sealing sediments at the bottle neck, then removing the sealed crown bottle cap, and removing sediments;
after the aging with the wine lees is finished, the secondary fermentation yeast and the precipitate generated by the secondary fermentation yeast need to be removed, and the limpidity and stability of the sparkling wine are restored; immersing the bottleneck part in a low-temperature propylene glycol solution to condense wine liquid in the bottleneck into ice blocks, sealing the accumulated dregs in the ice blocks, removing the sealed crown bottle cap, and instantly spraying frozen wine mud at the bottleneck by the pressure generated by carbon dioxide in the bottle;
s4, removing residues, immediately adding the flavor extracting solution and sulfur dioxide into the bottle, and packaging a cork and a screw thread for fixing to obtain the flavor sparkling wine;
the dosage of the sulfur dioxide is 20mg/L, the proportion of the flavor extracting solution added in S4 in each bottle is 0.5 percent, and the volume of the bottle is 750ml; the preparation method of the flavor extracting solution comprises the following steps: firstly, mixing brandy and fresh orange juice according to the dosage ratio of 1:1 to obtain a soaking stock solution, respectively soaking rose, fresh ginger, medlar and dried orange peel in the soaking stock solution for 6 months to obtain rose extract, fresh ginger extract, medlar extract and dried orange peel extract, and mixing the rose extract, fresh ginger extract, medlar extract and dried orange peel extract to obtain flavor extract; the alcoholic strength of the brandy is 60% vol, and the dosage ratio of rose extract, fresh ginger extract, medlar extract and dried orange peel extract in the flavor extract is 60:20:10:10.
the flavor of the flavor sparkling wine prepared in the embodiment is kept stable and has no obvious change when being tasted in comparison after being placed for 3, 6, 9 and 12 months. The final ratio of flavor extracts was determined by a chateau test and a comparative taste, as shown in table 1.
TABLE 1 proportion of flavor substances added to flavor extract
When preparing the flavor extracting solution, soaking for 6 months; if the soaking time is short (less than 6 months), the flavor concentration of the flavor extracting solution is not enough, so that the addition amount is increased to ensure that the final sparkling wine has enough flavor and richness, the alcoholic strength is increased, the mouthfeel is unbalanced, and the quality is reduced; the soaking time is too long (more than 6 months), bitter and astringent in the flavor extracting solution are leached and enhanced, so that the final sparkling wine has bitter and astringent feeling, is not smooth, the comfort level of the taste is reduced, and the quality is reduced.
Index evaluation and detection were performed on the flavor sparkling wine prepared in this example, and the results are shown in table 2; the indexes in Table 2 are physicochemical indexes of the final product, and meet the national standard of GB/T15037 grape wine.
TABLE 2 index test for sparkling wine with flavour
Example 2
The production method of the flavor foaming wine by the traditional method comprises the following steps:
s1, aged Chardonnay base wine and aged Henbinuo grape base wine:
s101, grape picking: sampling every 7 days in the mature period of the grapes to measure the indexes of sugar and acid of the grapes, and picking the grapes in whole bunch by manpower when the sugar content of the grapes is 180-190 g/L and the acidity is not lower than 8 g/L; the grape variety is Chardonnay and Heibeno grape;
s102, squeezing and juice extracting: manually sorting picked whole bunch of grapes, putting the picked whole bunch of grapes into an air bag squeezer for squeezing and juicing to obtain fresh grape juice, adding sulfur dioxide and pectinase into the fresh grape juice, and putting the grape juice into a stainless steel fermentation tank;
the dosage of the sulfur dioxide is 40mg/L, and the dosage of the pectinase is 30mg/L; the pressure of the air bag squeezer is 1.1bar;
s103, flotation clarification: clarifying the fresh grape juice in the stainless steel fermentation tank, adding bentonite into the stainless steel fermentation tank, uniformly mixing, performing flotation for 4h, separating large particles (skin, nuclear residues and the like) naturally remaining and suspended in the fresh grape juice, and taking a clarified liquid to obtain clarified grape juice; the dosage of the bentonite is 0.25g/L;
s104, alcoholic fermentation: adding yeast DV10 into the clarified grape juice obtained in S103, and fermenting at 20 deg.C for 15d to obtain Chardonnay base wine and Bino grape base wine; the alcoholic strength of the Chardonnay base wine and the Bino grape base wine were each 11.5% vol; the using amount of the microzyme DV10 is 200mg/L;
s105, ageing the base wine: standing the Chardonnay base wine and Bino grape base wine obtained in S104 for 7 days, separating clear juice, storing in a full tank, aging at 15 deg.C for 4 months,obtaining aged Chardonnay base wine and aged Binuo grape base wine, and aging base wine with CO 2 Gas protection;
s2, mixing the aged Chardonnay base wine obtained in the S1 and the aged Heibono grape base wine according to the usage ratio of 8:2, mixing, adding special yeast and sugar, uniformly mixing, filling into a bottle, sealing by using a crown bottle cap, performing secondary fermentation and ageing with wine lees;
the using amount of the sugar is 24g/L; the special yeast is yeast EC1118, the dosage of the special yeast is 250mg/L, and the dosage of bentonite is 0.25g/L, which is beneficial to clarification and residue removal; the time of the secondary fermentation is 8 weeks, and the temperature is 15 ℃; the ageing time with wine lees is 8 months, and the temperature is 15 ℃; in the process of secondary fermentation, the special yeast consumes sugar, releases alcohol and carbon dioxide, and forms air pressure in the bottle;
s3, after ageing with wine lees, transferring wine lees in the bottle to the bottle mouth through a bottle rotating machine, then partially immersing the bottle neck into a propylene glycol solution at the temperature of-12 ℃, freezing and sealing sediments at the bottle neck, then removing a sealed crown bottle cap, and removing sediments;
after the ageing with wine lees is finished, the secondary fermentation yeast and the precipitate generated by the secondary fermentation yeast need to be removed, and the limpidity and stability of the sparkling wine are restored; immersing the bottleneck part in a low-temperature propylene glycol solution to condense wine liquid in the bottleneck into ice blocks, sealing the accumulated dregs in the ice blocks, removing the sealed crown bottle cap, and instantly spraying frozen wine mud at the bottleneck by the pressure generated by carbon dioxide in the bottle;
s4, removing residues, immediately adding the flavor extracting solution and sulfur dioxide into the bottle, and packaging a cork and a screw thread for fixing to obtain the flavor sparkling wine;
the dosage of the sulfur dioxide is 20mg/L, the proportion of the flavor extracting solution added in the S4 in each bottle is 0.5 percent, and the volume of the bottle is 750ml; the preparation method of the flavor extracting solution comprises the following steps: firstly, mixing brandy and fresh orange juice according to the dosage ratio of 1:1 to prepare a soaking stock solution, respectively soaking rose, fresh ginger, medlar and dried orange peel in the soaking stock solution for 6 months to prepare a rose extracting solution, a fresh ginger extracting solution, a medlar extracting solution and a dried orange peel extracting solution, and mixing the rose extracting solution, the fresh ginger extracting solution, the medlar extracting solution and the dried orange peel extracting solution to obtain a flavor extracting solution; the alcoholic strength of the brandy is 60% vol, and the dosage ratio of rose extract, fresh ginger extract, medlar extract and dried orange peel extract in the flavor extract is 60:20:10:10.
example 3
The production method of the flavor foaming wine by the traditional method comprises the following steps:
s1, aged Chardonnay base wine and aged Henbinuo grape base wine:
s101, grape picking: sampling every 6 days in the mature period of the grapes to measure the indexes of sugar and acid of the grapes, and picking the grapes in whole bunch by manpower when the sugar content of the grapes is 180-190 g/L and the acidity is not lower than 8 g/L; the grape variety is Chardonnay and Heibenon grape;
s102, squeezing and juice extracting: manually sorting picked whole bunch of grapes, putting the picked whole bunch of grapes into an air bag squeezer for squeezing and juicing to obtain fresh grape juice, adding sulfur dioxide and pectinase into the fresh grape juice, and putting the grape juice into a stainless steel fermentation tank;
the dosage of the sulfur dioxide is 40mg/L, and the dosage of the pectinase is 30mg/L; the pressure of the air bag squeezer is 1.0bar;
s103, flotation clarification: clarifying the fresh grape juice in the stainless steel fermentation tank, adding bentonite into the stainless steel fermentation tank, uniformly mixing, performing flotation for 3h, separating large particles (skin, nuclear residues and the like) naturally remaining and suspended in the fresh grape juice, and taking a clarified liquid to obtain clarified grape juice; the dosage of the bentonite is 0.25g/L;
s104, alcoholic fermentation: adding yeast DV10 into the clarified grape juice obtained in S103, and fermenting at 17 deg.C for 18d to obtain Chardonnay base wine and Bino grape base wine; the alcoholic strength of the Chardonnay base wine and the Bino grape base wine were each 11.5% vol; the using amount of the microzyme DV10 is 200mg/L;
s105, ageing the base wine: standing the Chardonnay base wine and Binuo grape base wine obtained in S104 for 6 days respectively, separating clear juice, filling the cans for storage, and ageing for 5 months at the temperature of 15 ℃ to obtain the aged Chardonnay base wine and the aged Binuo grape base wine, wherein the base wine is protected by inert gas during ageing, and the inert gas is nitrogen;
s2, mixing the aged Chardonnay base wine and the aged Heibono grape base wine obtained in the S1 according to the dosage ratio of 8:2, mixing, adding special yeast and sugar, uniformly mixing, filling into a bottle, sealing by using a crown bottle cap, performing secondary fermentation and ageing with wine lees;
the using amount of the sugar is 24g/L; the special yeast is yeast EC1118, the dosage of the special yeast is 250mg/L, and the dosage of bentonite is 0.25g/L, which is beneficial to clarification and residue removal; the time of the secondary fermentation is 7 weeks, and the temperature is 14 ℃; the ageing time of the wine lees is 9 months, and the temperature is 14 ℃; in the process of secondary fermentation, the special yeast consumes sugar, releases alcohol and carbon dioxide, and forms air pressure in the bottle;
s3, after ageing with wine lees, transferring wine lees in the bottle to the bottle mouth through a bottle rotating machine, then partially immersing the bottle neck into a propylene glycol solution at the temperature of-18 ℃, freezing and sealing sediments at the bottle neck, then removing a sealed crown bottle cap, and removing sediments;
after the ageing with wine lees is finished, the secondary fermentation yeast and the precipitate generated by the secondary fermentation yeast need to be removed, and the limpidity and stability of the sparkling wine are restored; soaking the bottle neck part in low temperature propylene glycol solution to condense the wine liquid in the bottle neck into ice blocks, sealing the accumulated dregs in the ice blocks, removing the sealed crown bottle cap, and instantly spraying the frozen wine mud at the bottle mouth by the pressure generated by the carbon dioxide in the bottle;
s4, removing residues, immediately adding the flavor extracting solution and sulfur dioxide into the bottle, and packaging a cork and a screw thread for fixing to obtain the flavor sparkling wine;
the dosage of the sulfur dioxide is 20mg/L, the proportion of the flavor extracting solution added in the S4 in each bottle is 0.5 percent, and the volume of the bottle is 750ml; the preparation method of the flavor extracting solution comprises the following steps: firstly, mixing brandy and fresh orange juice according to the dosage ratio of 1:1 to obtain a soaking stock solution, respectively soaking rose, fresh ginger, medlar and dried orange peel in the soaking stock solution for 6 months to obtain rose extract, fresh ginger extract, medlar extract and dried orange peel extract, and mixing the rose extract, fresh ginger extract, medlar extract and dried orange peel extract to obtain flavor extract; the alcoholic strength of the brandy is 60% vol, and the dosage ratio of rose extract, fresh ginger extract, medlar extract and dried orange peel extract in the flavor extract is 60:20:10:10.
the above description is only for the preferred embodiment of the present invention, and is not intended to limit the present invention in any way. Any simple modification, change and equivalent changes of the above embodiments according to the technical essence of the invention are still within the protection scope of the technical solution of the invention.
Claims (10)
1. A production method of a traditional method flavor foaming wine is characterized by comprising the following steps:
s1, preparing aged Chardonnay base wine and aged Heibenon base wine;
s2, mixing the aged Chardonnay base wine obtained in the S1 with the aged Heibinosu grape base wine, then adding special yeast, sugar and bentonite, uniformly mixing, filling into a bottle, sealing by using a crown bottle cap, performing secondary fermentation and aging with wine lees;
s3, after ageing with wine lees, transferring wine lees in the bottle to a bottle neck through a bottle rotating machine, then immersing the bottle neck into a propylene glycol solution at the temperature of-24 ℃ to-12 ℃, carrying out ice sealing on sediments at the bottle neck, then removing a sealed crown bottle cap, and removing sediments;
and S4, removing residues, immediately adding the flavor extracting solution and sulfur dioxide into the bottle, and packaging and fixing a cork and a screw thread to obtain the flavor sparkling wine.
2. A method of producing a conventionally flavoured sparkling wine as claimed in claim 1, wherein the method of producing aged chardonnay base wine and aged black bino wine as described in S1 comprises the steps of:
s101, grape picking: sampling every 5-7 days in the mature period of the grapes to measure the glucose and acid indexes of the grapes, and picking the grapes in whole bunch by manpower when the glucose content of the grapes is 180-190 g/L and the acidity is not lower than 8 g/L; the grape variety is Chardonnay and Heibenon grape;
s102, squeezing and juice extracting: manually sorting picked whole bunch of grapes, putting the picked whole bunch of grapes into an air bag squeezer for squeezing and juicing to obtain fresh grape juice, adding sulfur dioxide and pectinase into the fresh grape juice, and putting the grape juice into a stainless steel fermentation tank;
s103, flotation clarification: clarifying the fresh grape juice in the stainless steel fermentation tank, adding bentonite into the stainless steel fermentation tank, uniformly mixing, performing flotation for 2-4 h, and taking clarified liquid to obtain clarified grape juice;
s104, alcoholic fermentation: adding yeast DV10 into the clarified grape juice obtained in S103, and fermenting at 15-20 deg.C for 15-20 days to obtain Chardonnay base wine and Bino grape base wine; the alcoholic strength of the Chardonnay base wine and the Bino grape base wine were each 11.5% vol;
s105, ageing the base wine: and (3) standing the Chardonnay base wine and the Bino grape base wine obtained in the step (S104) for 5-7 days respectively, separating clear juice, fully storing in a tank, and ageing at 15 ℃ for at least 3 months to obtain the aged Chardonnay base wine and the aged Bino grape base wine.
3. The method of producing a conventionally flavoured sparkling wine according to claim 1, wherein the aged chardonnay base wine and the aged black bino wine base wine in S2 are used in a ratio of 8:2; the using amount of the sugar is 24g/L; the special yeast is yeast EC1118, and the dosage of the special yeast is 250mg/L; the dosage of the bentonite is 0.25g/L.
4. The method for producing the traditional flavor sparkling wine according to claim 1, wherein the time of the secondary fermentation in S2 is 6-8 weeks, and the temperature is 13-15 ℃; the ageing time with the wine lees is more than or equal to 6 months, and the temperature is 13-15 ℃.
5. The method of claim 1, wherein the amount of sulfur dioxide used in S4 is 20mg/L.
6. The method of producing conventionally flavored sparkling wine as claimed in claim 1, wherein said flavor extract is added to each bottle at a rate of 0.5% of S4.
7. The method for producing sparkling wine with traditional flavor according to claim 6, wherein the flavor extract is prepared by the following steps: firstly, mixing brandy and fresh orange juice according to the dosage ratio of 1:1 to obtain a soaking stock solution, respectively soaking rose, fresh ginger, medlar and dried orange peel in the soaking stock solution for 6 months to obtain rose extract, fresh ginger extract, medlar extract and dried orange peel extract, and mixing the rose extract, fresh ginger extract, medlar extract and dried orange peel extract to obtain flavor extract.
8. The method of claim 7, wherein the brandy has an alcohol content of 60% vol, and the flavor extract comprises rose extract, ginger extract, wolfberry extract and dried orange peel extract in an amount of 60:20:10:10.
9. the method for producing sparkling wine with traditional flavor according to claim 2, wherein the amount of sulfur dioxide used in S102 is 40mg/L, and the amount of pectinase used is 30mg/L; the pressure of the air bag squeezer is less than or equal to 1.2bar.
10. The method of producing conventionally flavoured sparkling wine according to claim 2, wherein the amount of bentonite used in S103 is 0.25g/L; the dosage of the yeast DV10 in the S104 is 200mg/L.
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