CN115521833A - Brewing process of natural downy grape sherry wine - Google Patents
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- CN115521833A CN115521833A CN202211346633.9A CN202211346633A CN115521833A CN 115521833 A CN115521833 A CN 115521833A CN 202211346633 A CN202211346633 A CN 202211346633A CN 115521833 A CN115521833 A CN 115521833A
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Abstract
The invention discloses a brewing process of natural downy grape sherry wine in the technical field of wine brewing, which comprises the following steps of: selecting fully mature downy grapes, removing fruit stalks, juicing, and fermenting to prepare the raw wine: adding SO into the juice 2 And standing and clarifying with pectinase, extracting juice after clarification, adding yeast for fermentation, and preparing the wine base after fermentation, wherein the third step is to blend the wine base: adjusting the alcoholic strength of the wine base, adding the sugarcane concentrated juice to adjust the total sugar content, and processing the wine base: placing the blended raw wine in a wine storage tank, naturally baking the wine storage tank by using high-temperature weather to prepare downy grape sherry wine, pouring the wine into a tank, clarifying the wine, decoloring the wine by using activated carbon, filtering the decolored wine by using diatomite, and then treating the wine, wherein the wine is customized in the fifth step: adding concentrated sugarcane juice and SO according to product type 2 Blending, filtering after blending, and filling after filtering. The method can be more suitable for actual diversity requirements through diversified individual allocation.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a brewing process of natural downy grape sherry wine.
Background
Vitis heyneana is a plant species of the plant kingdom. The plant is classified on the plant classification chart, and is classified in the angiosperma (Angiospermae) dicotyledonous (Magnoliopsida) Rhamnales (Rhamnales) Vitaceae (Vitaceae); alias: oak root, fructus Vitis Pentagineae, herba Erodii seu Geranii, caulis et folium Adhatodae Ventricosea, caulis Hederae sinensis, alternaria, and wild grape. The downy grape is a specific east Asia wild grape in southwest China, and the fruits of the downy grape have higher content of functional substances such as arginine, resveratrol and the like than the fruits of common grapes, so that the downy grape has higher health care effect. The Chinese downy grape has rich nutrition and strong fragrance. The sparkling wine brewed by the wild grape fruits can keep the fragrance of the wild downy grape fruits and preserve the natural nutritive value of the wild downy grape fruits; but also can solve the problems of low sugar content, high acid content, rough taste and bitter aftertaste of wild downy grape fruits. Therefore, the development of the wild downy grape sparkling wine has practical production significance.
Chinese patent publication No. CN 102787038A discloses a method for making wild downy grape sparkling wine. The wild downy grape sparkling wine prepared by the method keeps the aroma characteristic of the wild downy grape fruit, overcomes the defects of rough taste and bitter aftertaste, preserves the natural nutritive value of the wild downy grape fruit, keeps the carbon dioxide gas generated by sugar fermentation of the wild downy grape fruit, avoids the damage of the fruit wine taste caused by the manual addition of carbon dioxide, and simplifies the brewing process. The invention comprises the following operation steps: (1) Chinese wild downy grapes are used as raw materials of sparkling wine, and the maturity of the raw materials is controlled; (2) harvesting and sorting; (3) directly squeezing to obtain juice; (4) clarifying at low temperature; (5) carrying out alcoholic fermentation; (6) transferring the tank; (7) terminating the fermentation; (8) refrigerating and ageing; and (9) filtering under constant pressure and filling.
This method is only directed to brewing wine using downy grapes, but it does not relate to blending of sugar content and flavor of downy wines at the time of brewing wine, and thus it is not enough to meet the demand for diversification of downy wines in actual life.
Disclosure of Invention
In order to solve the problems, the invention provides a brewing process of natural downy grape sherry wine, which is used for adjusting the type of the downy grape wine by adding sugarcane concentrated juice and can meet the requirements of diversified downy grape wines.
In order to achieve the purpose, the technical scheme of the invention is as follows: a brewing process of natural downy grape sherry wine comprises the following steps,
selecting raw materials: harvesting Vitis heyneana, sorting Vitis heyneana, removing fruit stalks of the Vitis heyneana with a destemming machine, squeezing Vitis heyneana with an air bag squeezer to obtain Vitis heyneana juice,
step two, fermenting to prepare the wine base: adding SO2 and pectinase into the downy grape juice, standing the downy grape juice for natural clarification, extracting the downy grape juice after clarification, adding active dry yeast for fermentation to obtain a downy grape wine base, storing the downy grape wine base in a sealed manner, standing for precipitation,
step three, blending the raw wine: adjusting alcohol content of wine base with distilled wine or sugar cane alcohol, adding concentrated juice of sugar cane with concentration of more than 3 times according to final product type to adjust total sugar content, adding moderately baked oak chips according to product type,
step four, raw wine treatment: placing the blended wine base in an outdoor stainless steel wine storage tank with a breather valve, sealing and aging, naturally baking and aging at high temperature in high temperature to obtain raw grape sherry wine, pouring the raw grape sherry wine, clarifying with bentonite, decolorizing the raw grape sherry wine with active carbon, filtering with diatomite, cold stabilizing the filtered raw grape sherry wine, filtering at low temperature,
step five, customizing wines: adding concentrated sugarcane juice and SO according to dry type, semi-sweet type or sweet type of the product 2 Blending the wine into the downy grape sherry wine, filtering the wine by using a paperboard and a membrane after blending, and filling the wine after filtering.
Further, in the step one, the time for harvesting the downy grapes is 20-30 days later than the conventional time for harvesting, the selection requirements of the downy grapes are full-ripe, disease-free, rotten and green fruits, and the juice yield of the downy grapes is controlled to be 65-70% when the downy grapes are squeezed by an air bag squeezer.
Further, in step two, SO 2 The addition amount of the enzyme is 20-30mg/L, the addition amount of the pectinase is 20-40mg/L, and the temperature is controlled to be 15-18 ℃ during natural clarification.
Further, in the second step, the addition amount of active dry yeast is 200-300mg/L, the fermentation temperature is controlled at 20-25 ℃, the residual sugar content after fermentation is controlled to be less than 4g/L, and the temperature for sealed storage is controlled at 10-15 ℃.
Further, in the third step, the alcoholic strength of the selected grape distilled liquor or the sugarcane alcohol is 45-60 degrees, the alcoholic strength of the blended raw liquor is 17-20 percent, the total sugar content of the blended raw liquor is controlled to be 10-80g/L, and the adding amount of the moderately baked oak chips is controlled to be 0-1.0g/L.
Further, in the fourth step, the natural roasting condition in high-temperature weather is that the day with the highest temperature of not less than 30 ℃ is 180-360 days, open circulation is carried out for 2-3 times during roasting, and 1/5 of raw wine is circulated every time.
Further, in the fourth step, when the bentonite is clarified, the dosage of the bentonite is 400-800mg/L.
Further, in the fourth step, when the decoloring treatment is carried out, a small amount of the raw grape sherry wine is mixed with the activated carbon, and then the mixture of the raw grape sherry wine and the activated carbon is added into the raw grape sherry wine, wherein the adding amount of the activated carbon is 400-1200mg/L.
Further, in the fourth step, the cold stabilization treatment is to use a scraper type instant freezer to rapidly cool the downy grape sherry wine to a temperature 1 ℃ higher than the freezing point of the downy grape sherry wine, and the downy grape sherry wine is filtered at a low temperature to be qualified through a freezing stability test and then is filtered by a paperboard.
Further, in step five, SO 2 The addition amount of (B) is 20-40mg/L.
After the scheme is adopted, the following beneficial effects are realized: the process improves the flavor and taste of the wine, and particularly adopts the sugarcane juice which mainly comprises glucose and fructose according to local conditions, so that the taste of the wine is more exquisite and natural, the finished product is suitable for sour and sweet, and the flavor of the wine mainly comprises honey, caramel and sweet almond and is suitable for the favor of common consumers. Meanwhile, when the wine base is baked, the baking mode of naturally baking and aging in outdoor high-temperature weather is adopted, the southern high-temperature condition is utilized, the production cost is reduced, and meanwhile, the brewing is convenient. And in the brewing of the hairy grape wine, the sugarcane juice and SO are added 2 And the moderate baked oak chips are blended and made according to the types of various required wines, so that the wine is more suitable for actual diversity requirements on one hand, and the products and types of the downy grape wine are enriched on the other hand. And carry out multiple filtration to mao grape wine before filling at last, can make mao grape wine's taste smooth more agreeable to the taste, the demand of laminating the masses.
Drawings
Fig. 1 is a schematic flow chart of a brewing process of natural downy grape sherry wine in the embodiment of the invention.
Detailed Description
The following is further detailed by way of specific embodiments:
the embodiment is basically as shown in the attached figure 1: a brewing process of natural downy grape sherry wine comprises the following steps,
selecting raw materials: harvesting the downy grapes 20-30 days later than the conventional harvesting time, sorting the downy grapes, selecting the selected downy grapes as non-diseased fruits, mildewed rotten fruits and green fruits, removing fruit stalks of the selected downy grapes by using a stalk removing machine, squeezing the downy grapes by using an air bag squeezer after removing the stalks, and controlling the juice yield of the downy grapes to be 65-70% to prepare downy grape juice;
step two, fermenting to prepare the raw wine: adding 20-30mg/L SO into downy grape juice 2 And 20-40mg/L of pectinase, standing the downy grape juice, naturally clarifying at 15-18 ℃, extracting the downy grape juice after clarification, adding 200-300mg/L of active dry yeast for fermentation, preparing a downy grape wine base after fermentation, storing the downy grape wine base in a sealed manner, standing and precipitating, wherein the fermentation temperature is controlled at 20-25 ℃, the residual sugar content after fermentation is controlled to be less than 4g/L, and the sealed storage temperature is controlled to be 10-15 ℃;
step three, blending the raw wine: preparing the alcohol content of the wine base with 45-60 degree of grape distilled liquor or cane alcohol, controlling the alcohol content to be 17-20%, adding concentrated cane juice more than 3 times according to the type of the final product to adjust the total sugar content in the wine base, controlling the total sugar content to be 10-80g/L, and then adding 0-1.0g/L of moderately baked oak chips according to the type of the product;
step four, raw wine treatment: placing the blended wine base in an outdoor stainless steel wine storage tank with a breather valve, sealing and ageing, naturally baking and ageing the wine base at high temperature to obtain the downy grape sherry wine, pouring the downy grape sherry wine into a tank, clarifying bentonite with the dosage of 400-800mg/L, decoloring the downy grape sherry wine by using active carbon after clarification, filtering the downy grape sherry wine by using diatomite after decoloring, performing cold stabilization treatment and low-temperature filtration on the filtered downy grape sherry wine, performing quick cooling on the downy grape sherry wine by using a scraper type quick freezer, cooling to the temperature 1 ℃ higher than the freezing point temperature of the downy grape sherry wine, filtering at the low temperature to obtain the qualified downy grape sherry wine through a freeze stabilization test, and then performing paper board filtration,
wherein the high-temperature weather baking condition is that the day with the highest daily temperature of not less than 30 ℃ is 180-360 days, open circulation is carried out for 2-3 times during baking, 1/5 of the raw wine is circulated every time, and when decoloration treatment is carried out, a small amount of downy grape sherry wine is mixed with activated carbon, then the mixture of the downy grape sherry wine and the activated carbon is added into the downy grape sherry wine, and the adding amount of the activated carbon is 400-1200mg/L;
step five, customizing wines: according to dry type, semi-dry type and semi-sweet of the productAdding concentrated juice of sugarcane and SO into the shape of sweet or sweet 2 Blending in Vitis heyneana sherry wine, filtering with paper board and membrane, and bottling, wherein SO 2 The addition amount of (B) is 20-40mg/L.
The specific implementation process is as follows: the process improves the flavor and taste of the wine, and particularly adopts the sugarcane juice which mainly comprises glucose and fructose according to local conditions, so that the taste of the wine is more exquisite and natural, the finished product is suitable for sour and sweet, and the flavor of the wine mainly comprises honey, caramel and sweet almond and is suitable for the favor of common consumers. Meanwhile, when the wine base is baked, the baking mode of naturally baking and aging in outdoor high-temperature weather is adopted, the southern high-temperature condition is utilized, the production cost is reduced, and meanwhile, the brewing is convenient. And in the brewing of the hairy grape wine, the sugarcane juice and SO are added 2 And the moderately baked oak chips are blended and made according to the types of various required wines, so that the wine is more suitable for the actual diversity requirements on one hand, and the products and types of the downy wines on the other hand are enriched. And carry out multiple filtration to mao grape wine before filling at last, can make mao grape wine's taste smooth more agreeable to the taste, laminate popular demand.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The foregoing is merely an example of the present invention, and common general knowledge in the field of known specific structures and characteristics is not described herein in any greater extent than that known in the art at the filing date or prior to the priority date of the application, so that those skilled in the art can now appreciate that all of the above-described techniques in this field and have the ability to apply routine experimentation before this date can be combined with one or more of the present teachings to complete and implement the present invention, and that certain typical known structures or known methods do not pose any impediments to the implementation of the present invention by those skilled in the art. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A brewing process of natural downy grape sherry wine is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
selecting raw materials: harvesting Vitis heyneana, sorting Vitis heyneana, removing fruit stalks of the Vitis heyneana with a destemming machine, squeezing Vitis heyneana with an air bag squeezer to obtain Vitis heyneana juice,
step two, fermenting to prepare the raw wine: adding SO into downy grape juice 2 And pectinase, standing the downy grape juice for natural clarification, extracting the downy grape juice after clarification, adding active dry yeast for fermentation to obtain a downy grape wine base, storing the downy grape wine base in a sealed manner, standing for precipitation,
step three, blending the raw wine: adjusting alcohol content of wine base with distilled wine or sugar cane alcohol, adding concentrated juice of sugar cane of 3 times or more according to final product type to adjust total sugar content, adding moderately baked oak chip according to product type,
step four, raw wine treatment: placing the blended wine base in an outdoor stainless steel wine storage tank with a breather valve, sealing and ageing, naturally baking and aging the wine base in high-temperature weather to obtain the downy grape sherry wine, pouring the downy grape sherry wine into a tank, clarifying with bentonite, decolorizing the downy grape sherry wine with activated carbon, filtering the decolorized downy grape sherry wine with diatomite, performing cold stabilization treatment on the filtered downy grape sherry wine, filtering at low temperature,
step five, customizing wines: adding concentrated sugarcane juice and SO according to dry type, semi-sweet type or sweet type of the product 2 Blending the wine in the downy grape sherry wine, filtering the wine by using a paperboard and a membrane after blending, and filling the wine after filtering.
2. The brewing process of the natural downy grape sherry wine of claim 1, wherein: in the first step, the time for harvesting the downy grapes is 20-30 days later than the conventional time for harvesting, the selection requirements of the downy grapes are full-ripe, disease-free fruits, rotten fruits and green fruits, and the juice yield of the downy grapes is controlled to be 65-70% when the downy grapes are squeezed by an air bag squeezer.
3. The brewing process of the natural downy grape sherry wine of claim 2, wherein: in the second step, SO 2 The addition amount of the enzyme is 20-30mg/L, the addition amount of the pectinase is 20-40mg/L, and the temperature is controlled to be 15-18 ℃ during natural clarification.
4. The brewing process of the natural downy grape sherry wine of claim 3, wherein: in the second step, the addition amount of active dry yeast is 200-300mg/L, the fermentation temperature is controlled at 20-25 ℃, the residual sugar content after fermentation is controlled to be less than 4g/L, and the temperature for sealed storage is controlled at 10-15 ℃.
5. The brewing process of the natural downy grape sherry wine of claim 4, wherein: in the third step, the alcoholic strength of the selected grape distilled liquor or the sugarcane alcohol is 45-60 degrees, the alcoholic strength of the blended raw liquor is 17-20 percent, the total sugar content of the blended raw liquor is controlled to be 10-80g/L, and the adding amount of the moderately baked oak chips is controlled to be 0-1.0g/L.
6. The brewing process of the natural downy grape sherry wine of claim 5, wherein: in the fourth step, the natural baking condition in high-temperature weather is that the maximum temperature of the day is not less than 30 ℃ for 180-360 days, open circulation is carried out for 2-3 times during baking, and 1/5 of raw wine is circulated every time.
7. The brewing process of the natural downy grape sherry wine of claim 6, wherein: in the fourth step, when the bentonite is clear, the dosage of the bentonite is 400-800mg/L.
8. The process of claim 7, wherein the natural downy grape sherry wine is: in the fourth step, when the decoloring treatment is carried out, a small amount of the downy grape sherry wine is firstly mixed with the activated carbon, and then the mixture of the downy grape sherry wine and the activated carbon is added into the downy grape sherry wine, wherein the adding amount of the activated carbon is 400-1200mg/L.
9. The brewing process of the natural downy grape sherry wine of claim 8, wherein: in the fourth step, the cold stabilization treatment is to use a scraper type instant freezer to rapidly cool the downy grape sherry wine to a temperature 1 ℃ higher than the freezing point temperature of the downy grape sherry wine, and the downy grape sherry wine is filtered at a low temperature to be qualified through a freezing stability test and then is filtered by a paperboard.
10. The brewing process of the natural downy grape sherry wine of claim 9, wherein: in the fifth step, SO 2 The addition amount of (A) is 20-40mg/L.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN104099203A (en) * | 2013-04-01 | 2014-10-15 | 山东汉诺庄园酿酒有限公司 | Cabernet mitos dry red grape wine brewing technology |
| CN104403861A (en) * | 2014-12-11 | 2015-03-11 | 山西戎子酒庄有限公司 | Fresh wine and brewing technique thereof |
| CN106398943A (en) * | 2016-11-30 | 2017-02-15 | 张存智 | Natural sweet type and quickly marked wine-making method |
| CN107603801A (en) * | 2017-10-20 | 2018-01-19 | 甘肃紫轩酒业有限公司 | A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process |
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- 2022-10-31 CN CN202211346633.9A patent/CN115521833A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN104099203A (en) * | 2013-04-01 | 2014-10-15 | 山东汉诺庄园酿酒有限公司 | Cabernet mitos dry red grape wine brewing technology |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN104403861A (en) * | 2014-12-11 | 2015-03-11 | 山西戎子酒庄有限公司 | Fresh wine and brewing technique thereof |
| CN106398943A (en) * | 2016-11-30 | 2017-02-15 | 张存智 | Natural sweet type and quickly marked wine-making method |
| CN107603801A (en) * | 2017-10-20 | 2018-01-19 | 甘肃紫轩酒业有限公司 | A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process |
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