CN115418285A - Low-temperature impregnation brewing process for brewing grape spirit - Google Patents

Low-temperature impregnation brewing process for brewing grape spirit Download PDF

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Publication number
CN115418285A
CN115418285A CN202210920004.6A CN202210920004A CN115418285A CN 115418285 A CN115418285 A CN 115418285A CN 202210920004 A CN202210920004 A CN 202210920004A CN 115418285 A CN115418285 A CN 115418285A
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grape
grapes
fermentation
temperature
brewing
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杨宇轩
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Huaying City Dejia Agricultural Science And Technology Co ltd
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Huaying City Dejia Agricultural Science And Technology Co ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a low-temperature dipping brewing process for brewing grape spirit, which comprises the following steps: step one, selecting and removing ears; step two, surface cleaning; step three, soaking and sterilizing; step four, storing at low temperature; step five, dipping the belt skin; step six, separating and fermenting; seventhly, fermenting the skin residues; step eight, malic acid fermentation; step nine, distilling and ageing; step ten, sterilizing and filling; the grape is cleaned by flour, dust and impurities on the surface of the grape are removed by the adhesive force of the flour, ultrasonic cleaning and soaking of salt and baking soda are matched, pesticide residues are favorably removed, the traditional cold soaking process is improved, carbon dioxide is used for storage under the anaerobic condition before soaking, and then soaking with skins is carried out, so that aldehyde substances and phenolic substances in the grape are fully released, and when the skins and the residues are separated, a centrifugal separation mode is adopted for separation, and tannin in the skins and the residues is reduced from entering the grape wine.

Description

Low-temperature impregnation brewing process for brewing grape spirit
Technical Field
The invention relates to the technical field of wine brewing, in particular to a low-temperature impregnation brewing process for brewing grape spirit.
Background
Wine brewing, or wine brewing, is the process of producing wine, which involves the initial selection of grape varieties or other agricultural products as the brewing material, until the final bottling of the brewed wine.
The wine brewing process is various, the traditional wine brewing mostly adopts normal-temperature impregnation, the normal-temperature impregnation time is long, the impregnation and the fermentation are carried out simultaneously, tannin in fruit peel and fruit stone enters the wine in the long-time impregnation, the wine is bitter, but the impregnation time is short, flavor substances and pigments in the grape are difficult to fully extract, the quality of the wine is reduced, the existing wine is simple in the cleaning process before the wine is brewed, stubborn stains and agricultural residues of grape mountains are difficult to thoroughly remove, the edible safety of the wine is reduced, the existing wine is separated by squeezing in the solid-liquid separation process, a large amount of tannin is extremely easy to mix into the wine, the quality of wine is reduced, and meanwhile, the separated fruit peel is directly discarded, so that the resource waste is caused.
Disclosure of Invention
The invention aims to provide a low-temperature steeping brewing process for brewing grape spirit, which aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a low-temperature dipping brewing process for brewing grape spirit comprises the following steps: step one, selecting and removing ears; step two, surface cleaning; step three, soaking and sterilizing; step four, storing at low temperature; step five, dipping the belt skin; step six, separating and fermenting; seventhly, fermenting the skin residues; step eight, malic acid fermentation; step nine, distilling and ageing; step ten, sterilizing and filling;
wherein in the first step, firstly, grapes with the sugar degree of 18-20Bx and without plant diseases and insect pests, bad fruits and damage are selected as raw materials, the grapes are cut off from one grain of the cluster by using scissors, and 1-2mm fruit stalks are left;
in the second step, after the grapes are selected and the ears are removed, the grapes are placed into a cleaning tank, a proper amount of flour is added immediately, then sufficient clear water is added into the cleaning tank, the grapes are gently rubbed to remove dust on the surface of the grapes, the grape peels are prevented from being broken, then the grapes are washed clean by clear water, the grapes are placed into an ultrasonic cleaning machine to be ultrasonically cleaned after the cleaning, and the grapes are taken out for standby after the cleaning;
in the third step, after the grapes in the second step are cleaned, placing the grapes into a soaking pool, adding sufficient clear water, immediately adding a proper amount of salt and soda powder into the clear water for soaking, washing with clear water after soaking, and naturally airing for later use;
in the fourth step, the grapes which are sterilized in the third step are put into a storage tank, then sufficient carbon dioxide is introduced into the tank body, the temperature inside the storage tank is kept constant, the grapes are stored for 24-36 hours at constant temperature, and the grapes are taken out for standby after the storage is finished;
in the fifth step, after the carbon dioxide storage in the fourth step is finished, completely removing stalks of the grapes, then partially crushing the grapes, then putting the crushed grapes into a dipping barrel for dipping, then placing a screen mesh on the top of the grapes in the dipping barrel, then placing a heavy object on the screen mesh, keeping the dipping barrel at a low temperature, and carrying out low-temperature dipping for 3-5 days to prepare a material to be treated for later use;
in the sixth step, after the cold impregnation in the fifth step is finished, performing centrifugal separation on the material to be treated, transferring the separated grape clear liquid into a fermentation tank, adding yeast and pectinase into the fermentation tank, performing alcohol fermentation, and stopping fermentation until the sugar content remained in the fermentation tank is reduced to 5g/L to prepare a semi-finished grape spirit product for later use;
taking the pericarp and the pomace separated in the step five, putting the pericarp and the pomace into another fermentation tank, adding sufficient water and cane sugar, immediately adding saccharomycetes for fermentation, and preparing the low-quality wine by lactic acid fermentation, degumming clarification and filtration after fermentation;
in the eighth step, after the fermentation of the grape wine in the sixth step is finished, performing malic acid-lactic acid fermentation on the prepared semi-finished grape spirit, converting the original malic acid in the grape wine into lactic acid until the content of the malic acid is reduced to zero, stopping the fermentation, reducing the acidity of the grape wine, and preparing the grape spirit raw wine for later use;
in the ninth step, the raw wine after the malic acid-lactic acid fermentation in the eighth step is continuously distilled to prepare high-degree wine, and then the prepared high-degree wine is put into an oak barrel for aging, and the high-degree wine is reserved after the aging is finished;
in the above step ten, after the grape spirit is aged in the step nine, the grape spirit is degummed to remove impurities and fine residues in the grape spirit, and then the grape spirit is autoclaved, filled after the process is finished, and then sent to a warehouse for refrigeration.
Preferably, in the first step, the grape is one or a mixture of more of cabernet sauvignon, rose sunshine grape, kyoho grape and summer black grape.
Preferably, in the second step, the time of ultrasonic cleaning is 1-2min.
Preferably, in the third step, the soaking time is 30-60min.
Preferably, in the fourth step, the temperature of the carbon dioxide storage is 25-30 ℃.
Preferably, in the fifth step, the dipping temperature is 5-8 ℃, a proper amount of sulfur dioxide gas is filled in the dipping process to inhibit the growth of mixed bacteria, and sufficient carbon dioxide is filled to prevent oxidation.
Preferably, in the sixth step, the fermentation temperature is 16-18 ℃, the addition amount of the yeast is 200-230g/T, and the fermentation time is 7-15d.
Preferably, in the eighth step, the temperature of malic acid-lactic acid fermentation is 18-20 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. the grape is cleaned by flour, dust and impurities on the surface of the grape are removed by the adhesive force of the flour, and the ultrasonic cleaning and the soaking of the salt and the baking soda are matched, so that the dust and the impurities on the surface of the grape are completely removed, the pesticide residue is removed, and the safety of food is improved;
2. the traditional cold impregnation process is improved, the carbon dioxide is stored under the anaerobic condition before the impregnation, and then the impregnation with the skin is carried out, so that the aldehyde substances and the phenolic substances in the grapes are fully released, the fragrance of the glucose wine is improved, the impregnation time is shortened, the tannin content in the wine is reduced, and the taste of the wine is improved;
3. when the peel and residue are separated, the method of centrifugal separation is adopted for separation, the tannin in the peel and residue is reduced to enter the wine, the quality of the wine is improved, meanwhile, white granulated sugar and saccharomycetes are added into the peel and residue to be separated for secondary fermentation, the low-quality wine is prepared, the utilization rate is improved, and the economic benefit is improved;
4. in the process of dipping, the screen is placed at the top of the wine barrel, and is immediately compacted by a heavy object, so that the situations of incomplete dipping and oxidation caused by floating of skin slag are avoided.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention: a low-temperature steeping brewing process for brewing grape spirit comprises the following steps: step one, selecting and removing ears; step two, surface cleaning; step three, soaking and sterilizing; step four, storing at low temperature; step five, dipping the belt skin; step six, separating and fermenting; seventhly, fermenting the skin residues; step eight, malic acid fermentation; step nine, distilling and ageing; step ten, sterilizing and filling;
firstly, selecting grapes with the sugar degree of 18-20Bx without diseases and insect pests, fruits and damage as raw materials, wherein the grapes are one or a mixture of cabernet sauvignon, muscadine, kyoho grapes and summer black grapes, and the grapes are cut off from one grain of the cluster by scissors to leave 1-2mm of fruit stalks;
in the second step, after the grapes are selected and the ears are removed, the grapes are placed into a cleaning tank, a proper amount of flour is added immediately, then sufficient clear water is added into the cleaning tank, the grapes are gently rubbed to remove dust on the surface of the grapes, the grape peels are prevented from being broken, then the grapes are washed clean by the clear water, the grapes are placed into an ultrasonic cleaning machine to be ultrasonically cleaned after the cleaning, the ultrasonic cleaning time is 2min, and the grapes are taken out for standby after the cleaning;
in the third step, after the grapes in the second step are cleaned, the grapes are placed into a soaking pool, sufficient clear water is added, a proper amount of salt and soda ash are added into the clear water for soaking for 60min, the grapes are washed by clear water after soaking, and then the grapes are naturally dried for standby;
in the fourth step, the grapes which are sterilized in the third step are put into a storage tank, sufficient carbon dioxide is introduced into the tank body, the temperature inside the storage tank is kept constant, the temperature of carbon dioxide storage is 25 ℃, the constant temperature is kept for storage for 24-36 hours, and the grapes are taken out for standby after storage;
in the fifth step, after the carbon dioxide storage in the fourth step is finished, completely removing stalks of the grapes, then partially crushing the grapes, then putting the crushed grapes into a dipping barrel for dipping at the temperature of 5-8 ℃, introducing a proper amount of sulfur dioxide gas to inhibit the growth of mixed bacteria during the dipping process, introducing sufficient carbon dioxide to prevent oxidation, then placing a screen mesh on the top of the grapes in the dipping barrel, placing a heavy object on the screen mesh, keeping the dipping barrel at a low temperature, and carrying out low-temperature dipping for 3-5d to prepare a material to be treated for later use;
in the sixth step, after the cold impregnation in the fifth step is finished, performing centrifugal separation on the material to be processed, transferring the separated grape clear liquid into a fermentation tank, adding yeast and pectinase into the fermentation tank, performing alcohol fermentation, wherein the fermentation temperature is 16 ℃, the addition amount of the yeast is 220g/T, the fermentation time is 12d, and the fermentation is stopped until the residual sugar content in the fermentation tank is reduced to 5g/L, so that a semi-finished grape spirit is prepared for later use;
taking the pericarp and the pomace separated in the step five, putting the pericarp and the pomace into another fermentation tank, adding sufficient water and cane sugar, immediately adding saccharomycetes for fermentation, and preparing the low-quality wine by lactic acid fermentation, degumming clarification and filtration after fermentation;
in the eighth step, after the wine fermentation in the sixth step is finished, performing malic acid-lactic acid fermentation on the prepared semi-finished product of the grape spirit, wherein the temperature of the malic acid-lactic acid fermentation is 18 ℃, converting the original malic acid in the grape spirit into lactic acid until the content of the malic acid is reduced to zero, stopping the fermentation, reducing the acidity of the grape spirit, and preparing the grape spirit raw wine for later use;
in the ninth step, the raw wine after the malic acid-lactic acid fermentation in the eighth step is continuously distilled to prepare high-degree wine, and then the prepared high-degree wine is put into an oak barrel for aging, and the high-degree wine is reserved after the aging is finished;
in the above step ten, after the grape spirit is aged in the step nine, the grape spirit is degummed to remove impurities and fine residues in the grape spirit, and then the grape spirit is autoclaved, filled after the process is finished, and then sent to a warehouse for refrigeration.
Based on the above, the grape wine soaking method has the advantages that when the grape wine soaking method is used, the grapes are cleaned by using flour, dust and impurities on the surfaces of the grapes are removed by using the adhesive force of the flour, ultrasonic cleaning and soaking of salt and baking soda are matched, so that the dust and the impurities on the surfaces of the grapes are favorably and thoroughly removed, pesticide residues are removed, the safety of food is improved, the traditional cold soaking process is improved, carbon dioxide is stored under an anaerobic condition before soaking, then, skin soaking is performed, aldehyde substances and phenol substances in the grapes are fully released, the fragrance of the grape wine is improved, the soaking time is shortened, the content of tannin in the wine is reduced, the taste of the grape wine is improved, when the skin and the dregs are separated, the tannin in the skin and the dregs are separated in a centrifugal separation mode, white granulated sugar and saccharomycetes are added into the grape wine, the quality of the grape wine is improved, meanwhile, the low-quality grape wine is prepared, the utilization rate is improved, the economic benefit is improved, and a screen is placed at the top of a wine barrel during soaking process, white granulated sugar and yeast are used for secondary fermentation, so that the situations of incomplete soaking and oxidation of the skin and the instant compact matters are avoided.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (8)

1. A low-temperature steeping brewing process for brewing grape spirit comprises the following steps: step one, selecting and removing ears; step two, surface cleaning; step three, soaking and sterilizing; step four, storing at low temperature; step five, dipping the belt skin; step six, separating and fermenting; seventhly, fermenting the skin residues; step eight, malic acid fermentation; step nine, distilling and ageing; step ten, sterilizing and filling; the method is characterized in that:
wherein in the first step, firstly, grapes with the sugar degree of 18-20Bx and without plant diseases and insect pests, bad fruits and damage are selected as raw materials, the grapes are cut off from one grain of the cluster by using scissors, and 1-2mm fruit stalks are left;
in the second step, after the grapes are selected and the ears are removed, the grapes are placed into a cleaning tank, a proper amount of flour is added immediately, then sufficient clear water is added into the cleaning tank, the grapes are gently rubbed to remove dust on the surface of the grapes, the grape peels are prevented from being broken, then the grapes are washed clean by clear water, the grapes are placed into an ultrasonic cleaning machine to be ultrasonically cleaned after the cleaning, and the grapes are taken out for standby after the cleaning;
in the third step, after the grapes in the second step are cleaned, placing the grapes into a soaking pool, adding sufficient clear water, immediately adding a proper amount of salt and soda powder into the clear water for soaking, washing with clear water after soaking, and naturally airing for later use;
in the fourth step, the grapes which are sterilized in the third step are put into a storage tank, then sufficient carbon dioxide is introduced into the tank body, the temperature inside the storage tank is kept constant, the grapes are stored for 24-36 hours at constant temperature, and the grapes are taken out for standby after the storage is finished;
in the fifth step, after the carbon dioxide storage in the fourth step is finished, completely removing stalks of the grapes, then partially crushing the grapes, then putting the crushed grapes into a dipping barrel for dipping, then placing a screen mesh on the top of the grapes in the dipping barrel, then placing a heavy object on the screen mesh, keeping the dipping barrel at a low temperature, and carrying out low-temperature dipping for 3-5 days to prepare a material to be treated for later use;
in the sixth step, after the cold impregnation in the fifth step is finished, performing centrifugal separation on the material to be treated, transferring the separated grape clear liquid into a fermentation tank, adding yeast and pectinase into the fermentation tank, performing alcohol fermentation, and stopping fermentation until the sugar content remained in the fermentation tank is reduced to 5g/L to prepare a semi-finished grape spirit product for later use;
taking the pericarp and the pomace separated in the step five, putting the pericarp and the pomace into another fermentation tank, adding sufficient water and cane sugar, immediately adding saccharomycetes for fermentation, and preparing the low-quality wine by lactic acid fermentation, degumming clarification and filtration after fermentation;
in the eighth step, after the wine fermentation in the sixth step is finished, malic acid-lactic acid fermentation is carried out on the prepared semi-finished product of the grape spirit, the malic acid in the grape spirit is converted into lactic acid until the content of the malic acid is reduced to zero, the fermentation is stopped, the acidity of the grape spirit is reduced, and the grape spirit is prepared into the grape spirit original wine for later use;
in the ninth step, the raw wine after the malic acid-lactic acid fermentation in the eighth step is continuously distilled to prepare high-degree wine, and then the prepared high-degree wine is put into an oak barrel for aging, and the high-degree wine is reserved after the aging is finished;
in the above step ten, after the grape spirit is aged in the step nine, the grape spirit is degummed to remove impurities and fine residues in the grape spirit, and then the grape spirit is autoclaved, filled after the process is finished, and then sent to a warehouse for refrigeration.
2. The low-temperature infusion brewing process for brewing grape spirit according to claim 1, wherein: in the first step, the grape is one or a mixture of cabernet sauvignon, sunshine muscat, kyoho grape and summer black grape.
3. The low-temperature steeping brewing process for brewing a grape spirit according to claim 1, wherein: in the second step, the ultrasonic cleaning time is 1-2min.
4. The low-temperature steeping brewing process for brewing a grape spirit according to claim 1, wherein: in the third step, the soaking time is 30-60min.
5. The low-temperature infusion brewing process for brewing grape spirit according to claim 1, wherein: in the fourth step, the temperature for storing the carbon dioxide is 25-30 ℃.
6. The low-temperature steeping brewing process for brewing a grape spirit according to claim 1, wherein: in the fifth step, the dipping temperature is 5-8 ℃, a proper amount of sulfur dioxide gas is filled in the dipping process to inhibit the growth of mixed bacteria, and sufficient carbon dioxide is filled to prevent oxidation.
7. The low-temperature steeping brewing process for brewing a grape spirit according to claim 1, wherein: in the sixth step, the fermentation temperature is 16-18 ℃, the addition amount of the yeast is 200-230g/T, and the fermentation time is 7-15 days.
8. The low-temperature steeping brewing process for brewing a grape spirit according to claim 1, wherein: in the eighth step, the temperature of malic acid-lactic acid fermentation is 18-20 ℃.
CN202210920004.6A 2022-08-01 2022-08-01 Low-temperature impregnation brewing process for brewing grape spirit Pending CN115418285A (en)

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Publication number Priority date Publication date Assignee Title
CN106987490A (en) * 2017-06-06 2017-07-28 天津市设施农业研究所 The brewing method and purposes of a kind of fresh type rose fragrant pink wine
CN111218358A (en) * 2020-02-21 2020-06-02 宁夏职业技术学院（宁夏广播电视大学） Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur
CN113637539A (en) * 2021-08-23 2021-11-12 上杭蓝家渡葡萄酒业有限公司 Tannin-enhanced pink wine brewing process and product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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