CN115287133A - Brewing method of medlar and grape dry red wine - Google Patents
Brewing method of medlar and grape dry red wine Download PDFInfo
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- CN115287133A CN115287133A CN202210983592.8A CN202210983592A CN115287133A CN 115287133 A CN115287133 A CN 115287133A CN 202210983592 A CN202210983592 A CN 202210983592A CN 115287133 A CN115287133 A CN 115287133A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
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- Biotechnology (AREA)
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Abstract
The invention provides a brewing method of medlar and grape dry red wine, and relates to the technical field of wine brewing. The brewing method of the medlar and grape dry red wine comprises the following preparation steps: s1: picking the high-quality pinkeye grapes, picking the high-quality Ningxia wolfberry, removing stems of the picked fresh grapes and fresh wolfberry, performing spray cleaning for more than three times by using purified water, thoroughly cleaning pesticides and dust on the grapes and the wolfberry, and draining; s2: and (4) sterilizing the drained grapes and the medlar. Through repeated iced refrigeration, the best taste and the highest nutrition degree of the grapes and the medlar are maintained, the fragrance and nutrition loss caused by the influence of the environment after the medlar and the grapes are picked is reduced, the grapes and the medlar are brewed in the best state, and the original taste and the original flavor of the grapes and the medlar are perfectly blended into the wine.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing method of medlar and grape dry red wine.
Background
The wine has quite complex components, is fruit wine brewed by natural fermentation, contains the most grape juice accounting for more than 80 percent, and the second is alcohol naturally fermented by sugar in grapes, generally accounting for 10 to 13 percent, the rest substances exceed 1000, more than 300 are more important, and other important components of the wine, such as wine acid, fruit, mineral substances, tannic acid and the like, are not high in proportion but are decisive factors of the quality of the wine, and the red wine with good quality and taste is because the red wine can present a balance of a tissue structure, so people can enjoy endless taste.
The quality of the grape wine is different, the taste of the grape wine can be changed correspondingly, after the medlar is added into the grape wine, the taste of the grape wine can be changed to a certain extent, the medlar fragrance in the traditional medlar grape wine can be covered by the fruit taste of the grape, so that the medlar fragrance cannot coexist with the grape fragrance, the normal taste of the whole medlar grape wine is influenced, the quality of the medlar and the grape can be reduced to a certain extent under the influence of the environment in the picking and fermenting processes of the medlar and the grape, and the whole drinking taste of the medlar grape wine can be influenced if some corresponding fresh-keeping measures are taken before the fermentation, so that the technical personnel in the field provide a brewing method of the medlar and grape dry red wine.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a brewing method of the medlar and grape dry red wine, which solves the problem of influence on drinking taste caused by insufficient aroma coverage and preservation of the medlar and grape wine.
In order to achieve the purpose, the invention is realized by the following technical scheme: a brewing method of medlar and grape dry red wine comprises the following preparation steps:
s1: picking the high-quality pinkeye grapes, picking the high-quality Ningxia wolfberry, removing stems of the picked fresh grapes and fresh wolfberry, performing spray cleaning for more than three times by using purified water, thoroughly cleaning pesticides and dust on the grapes and the wolfberry, and draining;
s2: sterilizing the drained grapes and the medlar, putting the sterilized grapes and medlar into ice cubes to ice for 5-8 hours, and keeping the best taste of the grapes and the medlar in an icing mode;
s3: crushing iced grapes and medlar, repeatedly squeezing and filtering juice of the crushed grapes and medlar, placing the filtrate in a container for static precipitation for 1-2 hours, taking supernatant of the precipitated filtrate, and placing the obtained supernatant in a refrigerating chamber for refrigeration for 3-4 hours to obtain an original wine sample of the medlar wine;
s4: adding activated yeast and a certain proportion of purified water into an original wine sample, placing the wine sample in a fermentation barrel for sealing, wherein the liquid amount in the fermentation barrel needs to be less than 60% of the capacity of the fermentation barrel, and then placing the fermentation barrel in a fermentation wine cellar for sealing fermentation for 7-9 days, thereby obtaining a fermentation wine sample of the medlar wine;
s5: repeatedly sieving the fermented wine sample of the medlar wine after fermentation, wherein the size of a sieve mesh needs to be less than 60 meshes, then adding sugar and yeast into the fermented wine sample for sealed secondary fermentation for 10-18 days, and providing proper oxygen into a fermentation barrel through a vent pipe, so that the medlar wine is more mellow and harmonious, and the astringency in the fermented wine sample is removed;
s6: repeatedly sieving the fermented wine sample after the secondary fermentation, wherein the size of a sieve pore needs to be less than 40 meshes so as to ensure the fineness of the wine liquid, placing the sieved wine liquid in a container for standing for 1-2 hours, and taking clear liquid in the wine liquid after standing to bottle and seal the clear liquid to obtain the medlar and grape dry red wine.
Preferably, the particle size of the pinkeye grapes is 8-10mm, the particle weight is 3500-3900mg, the sugar content is more than 70%, the particle size of the medlar is 7-9,mm, the particle weight is 2400-2800mg, and the sugar content is more than 73%.
Preferably, the sterilization operation in S2 is to add food-grade sulfurous acid solution, the adding proportion of the sulfurous acid solution is 35-40mg/L, and the operation needs to be stopped for 3-5 hours after the addition.
Preferably, the S3 repeatedly squeezes the juices of Vitis vinifera and Lycium barbarum for 5-8 times, at a temperature of-10-15 deg.C and a humidity of 45%.
Preferably, the ratio of the activated yeast to the mixed juice in the S4 is 0.07.
Preferably, the material of fermenter in S5 adopts the oak material, can increase the fragrant smell of red wine through the cultivation of oak barrel to can make the taste of red wine more mellow and harmonious, make the taste of red wine more match the taste of drinking of the great majority.
Preferably, the repeated sieving in the S6 is performed for 5-8 times, and impurities in the wine are removed through repeated sieving, so that the wine is finer and smoother.
Preferably, in the bottling step S6, the bottle body needs to be sealed by using a cork made of oak, and the sealing performance of the bottle body needs to be checked again after the bottle body is sealed.
The invention provides a brewing method of medlar and grape dry red wine. The method has the following beneficial effects:
1. according to the invention, through multiple fermentation of the fermented wine sample, the fragrance of the grape and the medlar is slowly fused for multiple times, and the slow fermentation generates the alcohol content and the flavor, so that the fruit fragrance of the wine, the grape and the medlar is not covered, and the fragrance of oak is added into the wine through the oak fermentation barrel, so that the flavor of the wine is improved, the softness of the fruit fragrance, the elecampane and the wine body is improved, the medlar wine is more mellow and harmonious, the astringency in the wine is lower, and the grape fruit fragrance, the medlar fruit fragrance, the oak fragrance and the wine fragrance coexist, so that the wine accords with the drinking taste of most people.
2. According to the invention, through repeated iced refrigeration, the optimal taste and the highest nutrition degree of the grapes and the medlar are maintained, the fragrance and nutrition loss caused by the influence of the environment after the medlar and the grapes are picked is reduced, the grapes and the medlar are brewed in the optimal state, the original taste and the original taste of the grapes and the medlar are perfectly blended into the wine, and the grapes and the medlar with better fresh-keeping condition can also generate less impurities in the fermentation process, so that the quality of the whole medlar wine is favorably improved.
3. According to the invention, through multiple sieving operations with different meshes, the fermented impurities in the wine are subjected to multiple filtration, and the impurities in the fermented wine are removed to the maximum extent through multiple static precipitation, so that the operation of removing the impurities and taking clear liquid can improve the quality of the wine to the maximum extent, and the stability of subsequent wine storage can be improved after the impurities are removed, so that the medlar grape dry red wine has clear color and pure taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
The first embodiment is as follows:
the embodiment of the invention provides a brewing method of medlar and grape dry red wine, which comprises the following preparation steps:
s1: picking the Pinlizhui grapes with superior quality, picking the Ningxia medlar with superior quality, removing stems of the fresh grapes and the fresh medlar after picking, performing more than three times of spray cleaning by using purified water, thoroughly cleaning pesticides and dust on the grapes and the medlar, and draining;
s2: sterilizing the drained grapes and the medlar, putting the sterilized grapes and medlar into ice cubes to ice for 5-8 hours, and keeping the best taste of the grapes and the medlar in an icing mode;
s3: crushing iced grapes and medlar, repeatedly squeezing and filtering juice of the crushed grapes and medlar, placing the filtrate in a container for static precipitation for 1-2 hours, taking supernatant of the precipitated filtrate, and placing the obtained supernatant in a refrigerating chamber for refrigeration for 3-4 hours to obtain an original wine sample of the medlar wine;
s4: adding activated yeast and a certain proportion of purified water into an original wine sample, placing the wine sample in a fermentation barrel for sealing, wherein the liquid amount in the fermentation barrel needs to be less than 60% of the capacity of the fermentation barrel, and then placing the fermentation barrel in a fermentation wine cellar for sealing fermentation for 7-9 days, so as to obtain a fermented wine sample of the medlar wine;
s5: repeatedly sieving the fermented wine sample of the medlar wine after fermentation, wherein the size of a sieve mesh needs to be less than 60 meshes, then adding sugar and yeast into the fermented wine sample for sealed secondary fermentation for 10-18 days, and providing proper oxygen into a fermentation barrel through a vent pipe, so that the medlar wine is more mellow and harmonious, and the astringency in the fermented wine sample is removed;
s6: repeatedly sieving the fermented wine sample after the secondary fermentation, wherein the size of a sieve pore needs to be less than 40 meshes so as to ensure the fineness of the wine liquid, placing the sieved wine liquid in a container for standing for 1-2 hours, and taking clear liquid in the wine liquid after standing to bottle and seal the clear liquid to obtain the medlar and grape dry red wine.
The method has the advantages that the best taste and the highest nutrition degree of grapes and medlar are kept through repeated iced refrigeration in the brewing process of the medlar wine, fragrance and nutrition loss caused by the fact that the medlar and grapes are picked and are influenced by the environment is reduced, the grapes and the medlar are brewed in the best state, the original taste and the original taste of the grapes and the medlar are perfectly blended into wine, fewer impurities can be generated in the fermentation process of the grapes and the medlar with better preservation condition, the quality of the whole medlar wine is improved, the fragrance of the grapes and the medlar is slowly blended for multiple times through multiple times of fermentation of fermented wine samples, the wine degree and the fragrance are generated through slow fermentation, the fruit fragrance of the wine, the grapes and the medlar is not covered, the fragrance of oak is added into the wine through a fermentation barrel made of oak materials, the flavor of the grape wine is improved, the fragrance of the grapes, the radix aucklandiae and the softness of wine are improved, the grape wine is more mellow and harmonious, the astringency in the wine is lower, and the fragrance of the grape, the fruit fragrance, the oak fragrance, the medlar fragrance and the wine are compatible.
Example two:
the embodiment of the invention provides a brewing method of medlar and grape dry red wine, which comprises the following preparation steps:
s1: picking the high-quality pinkeye grapes, picking the high-quality Ningxia wolfberry, removing stems of the picked fresh grapes and fresh wolfberry, performing spray cleaning for more than three times by using purified water, thoroughly cleaning pesticides and dust on the grapes and the wolfberry, and draining;
s2: sterilizing the drained grapes and the medlar, putting the sterilized grapes and the medlar into ice cubes for icing for 5-8 hours, and keeping the best taste of the grapes and the medlar in an icing mode;
s3: crushing iced grapes and medlar, repeatedly squeezing and filtering juice of the crushed grapes and medlar, placing the filtrate in a container for static precipitation for 1-2 hours, taking supernatant of the precipitated filtrate, and placing the obtained supernatant in a refrigerating chamber for refrigeration for 3-4 hours to obtain an original wine sample of the medlar wine;
s4: adding activated yeast and a certain proportion of purified water into an original wine sample, placing the wine sample in a fermentation barrel for sealing, wherein the liquid amount in the fermentation barrel needs to be less than 60% of the capacity of the fermentation barrel, and then placing the fermentation barrel in a fermentation wine cellar for sealing fermentation for 7-9 days, so as to obtain a fermented wine sample of the medlar wine;
s5: repeatedly sieving the fermented wine sample of the medlar wine after fermentation, wherein the size of a sieve mesh needs to be less than 60 meshes, then adding sugar and yeast into the fermented wine sample for sealed secondary fermentation for 10-18 days, and providing proper oxygen into a fermentation barrel through a vent pipe, so that the medlar wine is more mellow and harmonious, and the astringency in the fermented wine sample is removed;
s6: repeatedly sieving the fermented wine sample after the secondary fermentation, wherein the size of a sieve pore needs to be less than 40 meshes so as to ensure the fineness of the wine liquid, placing the sieved wine liquid into a container for standing for 1-2 hours, taking clear liquid in the wine liquid after the standing is finished, bottling and sealing the clear liquid to obtain the medlar grape dry red wine.
The particle size of the pinli pearl grape is 8-10mm, the particle weight is 3500-3900mg, the sugar content is more than 70%, the particle size of the medlar is 7-9,mm, the particle weight is 2400-2800mg, the sugar content is more than 73%, and the quality of the medlar grape wine can be directly improved by adopting the grapes and the medlar with superior quality.
And the sterilization operation in the S2 is to add food-grade sulfurous acid solution, the adding proportion of the sulfurous acid solution is 35-40mg/L, the grape and the medlar are required to stand for 3-5 hours after the addition, and the sterilization operation is carried out on the grapes and the medlar through the food-grade sulfurous acid solution, so that the safety of the whole brewing operation is improved.
S3, repeatedly squeezing the grape and medlar juice for 5-8 times, wherein the refrigerating temperature is-10-15 ℃, the refrigerating humidity is 45%, the ratio of the activated yeast to the mixed juice in S4 is 0.07.
And S6, during bottling, the bottle body is packaged by adopting a cork made of oak, the sealing property of the bottle body needs to be checked again after packaging, the fragrance and the flavor in the wine are increased through the oak, the sealing property of the wine in the bottle body is ensured through checking the sealing property of the bottle body, and the wine in the bottle body is prevented from being oxidized and changing the taste in the storage process.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The brewing method of the medlar grape dry red wine is characterized by comprising the following preparation steps:
s1: picking the high-quality pinkeye grapes, picking the high-quality Ningxia wolfberry, removing stems of the picked fresh grapes and fresh wolfberry, performing spray cleaning for more than three times by using purified water, thoroughly cleaning pesticides and dust on the grapes and the wolfberry, and draining;
s2: sterilizing the drained grapes and the medlar, putting the sterilized grapes and the medlar into ice cubes for icing for 5-8 hours, and keeping the best taste of the grapes and the medlar in an icing mode;
s3: crushing iced grapes and medlar, repeatedly squeezing and filtering juice of the crushed grapes and medlar, placing the filtrate in a container for static precipitation for 1-2 hours, taking supernatant of the precipitated filtrate, and placing the obtained supernatant in a refrigerating chamber for refrigeration for 3-4 hours to obtain an original wine sample of the medlar wine;
s4: adding activated yeast and a certain proportion of purified water into an original wine sample, placing the wine sample in a fermentation barrel for sealing, wherein the liquid amount in the fermentation barrel needs to be less than 60% of the capacity of the fermentation barrel, and then placing the fermentation barrel in a fermentation wine cellar for sealing fermentation for 7-9 days, so as to obtain a fermented wine sample of the medlar wine;
s5: repeatedly sieving the fermented wine sample of the medlar wine after fermentation, wherein the size of a sieve mesh needs to be less than 60 meshes, then adding sugar and yeast into the fermented wine sample for sealed secondary fermentation for 10-18 days, and providing proper oxygen into a fermentation barrel through a vent pipe, so that the medlar wine is more mellow and harmonious, and the astringency in the fermented wine sample is removed;
s6: repeatedly sieving the fermented wine sample after the secondary fermentation, wherein the size of a sieve pore needs to be less than 40 meshes so as to ensure the fineness of the wine liquid, placing the sieved wine liquid into a container for standing for 1-2 hours, taking clear liquid in the wine liquid after the standing is finished, bottling and sealing the clear liquid to obtain the medlar grape dry red wine.
2. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: the particle size of the pinlizhui grape is 8-10mm, the particle weight is 3500-3900mg, the sugar content is more than 70%, the particle size of the medlar is 7-9,mm, the particle weight is 2400-2800mg, and the sugar content is more than 73%.
3. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: and the sterilization operation in the S2 is to add food-grade sulfurous acid solution, wherein the adding proportion of the sulfurous acid solution is 35-40mg/L, and the food-grade sulfurous acid solution is required to stand for 3-5 hours after being added.
4. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: s3, repeatedly squeezing the juice of the grapes and the medlar for 5-8 times, wherein the refrigerating temperature is-10-15 ℃, and the refrigerating humidity is 45 percent.
5. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: the ratio of the activated yeast to the mixed juice in the S4 is 0.07, the ratio of the purified water to the mixed juice is 0.35, and the refrigerating temperature of the refrigerating chamber during refrigerating is-20-23 ℃.
6. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: the material of fermenter in S5 adopts the oak material, can increase the fragrant smell of red wine through the cultivation of oak barrel to can make the taste of red wine more mellow and harmonious, make the taste of red wine more match the taste of drinking of the great majority.
7. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: and in the S6, the repeated sieving is performed for 5-8 times, and impurities in the wine are removed through repeated sieving, so that the wine is finer and smoother.
8. The brewing method of the medlar grape dry red wine according to claim 1, which is characterized in that: and in the S6, the bottle body is packaged by adopting a cork made of oak during bottling, and the tightness of the bottle body needs to be checked again after packaging.
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Application publication date: 20221104 |