CN115572648A - Preparation method of Suxiahong dry red wine with low methanol content - Google Patents
Preparation method of Suxiahong dry red wine with low methanol content Download PDFInfo
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- CN115572648A CN115572648A CN202211236645.6A CN202211236645A CN115572648A CN 115572648 A CN115572648 A CN 115572648A CN 202211236645 A CN202211236645 A CN 202211236645A CN 115572648 A CN115572648 A CN 115572648A
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- 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
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Abstract
The invention relates to a preparation method of a low-methanol-content red wine, belonging to the field of wine brewing. A preparation method of red wine with low methanol content comprises the steps of carrying out enzymolysis, fermentation, sterilization and magnetic induction electric field treatment on dawn red serving as a raw material to obtain the red wine, wherein the frequency of the magnetic induction electric field treatment is 20-100 kHz, the electric field strength is 100-250V/cm, and the flow rate is 1L/min. The invention processes the dry red wine by the magnetic induction electric field technology, so that the content of methanol is reduced, the foreign flavor is eliminated, and the fragrance is soft. Thereby filling the vacancy of the dry red wine market in China and meeting the requirements of modern consumers on high-quality and healthy fermented wine.
Description
Technical Field
The invention relates to a preparation method of a low-methanol-content red wine, belonging to the field of wine brewing.
Background
The development of the wine industry in China is rapid, the market of wine is continuously increased, and more consumers are provided. At present, with the change of wine consumption habits, a new development trend of wine fermentation technology and wine consumption appears. Consumers tend to select dry red wine with good coordination in the aspects of acidity, astringency, sweetness and the like and can embody the characteristics of the wind and the soil.
The Houdao red grape is an ancient wine grape variety distributed in the north of Jiangsu. The red grape cultivation has a history of over 400 years, and the old tree of sixty-seven-ten years is still stored. In 1974, the first grape cultivation and brewing technical association in China took the word "Hui" in the origin, and the word "Xiaohei" in the future of development, and the word "Xiaohei red" in brewing red wine was named as "Xiaohui red", which replaces the original name "Xiaohei grape". In 1975, suxiaohong was introduced to Spain, the United states, italy and other countries as an ancient grape variety resource in China. Due to historical reasons and limitations of objective conditions, there is a lack of comprehensive studies on the brewing characteristics of the sinking red grape variety.
Disclosure of Invention
The invention aims to provide a preparation method of Sunday red dry red wine with low methanol content, which is characterized by comprising the following steps: the wine is prepared from the red wine by the steps of enzymolysis, fermentation, sterilization and magnetic induction electric field treatment. The magnetic induction electric field is an induction electric field generated by an alternating magnetic field, namely, in the post-treatment process, the magnetic field and the electric field are both provided for treating the wine, and the reduction of the content of the methanol in the red wine under the action of the alternating electromagnetic field can be promoted.
The technical scheme of the invention is as follows:
a method for preparing red wine with low methanol content from red wine comprises subjecting red wine to enzymolysis, fermentation, sterilization and magnetic induction electric field treatment to obtain red wine,
the frequency of the magnetic induction electric field treatment is 20-100 kHz, the electric field intensity is 100-250V/cm, and the flow rate is 1L/min.
In the technical scheme, the total sugar content of the obtained black dry red wine is less than 4.0g/L.
In the technical scheme, the methanol content of the obtained under-dawn red dry red wine is 246.268-258.284 mg/L.
In the above technical scheme, the alcoholic strength of the said red wine is 9-15% vol.
In the above technical scheme, the magnetic induction electric field is an induction electric field generated by an alternating magnetic field, and in the treatment of the magnetic induction electric field, the wine is treated by the magnetic field and the electric field together.
Preferably, the step of enzymolysis is: carrying out enzymolysis on grape pulp by using a complex enzyme consisting of pectinase, cellulase and hemicellulase according to a mass ratio of 2 to 1, wherein the inoculation proportion is 0.2-0.8 percent of the grape pulp, the enzymolysis temperature is 35-50 ℃, and the enzymolysis time is 2-3 hours.
Preferably, the fermentation step is: firstly, nitrogen-filled anaerobic fermentation is carried out, the fermentation temperature is 22-28 ℃, and the fermentation time is 10-20 d; then aerobic fermentation is carried out, the fermentation temperature is 10-18 ℃, and the fermentation is stopped when the total sugar content is less than 4.0 g/L; and the obtained fruit wine is fermented for 3 to 7 days after being poured into a tank.
Preferably, the sterilization step is: clarifying the wine obtained after fermentation, keeping the clarified fermented wine under the pressure of 200-400 MPa for 5-10 min, and then sterilizing.
Preferably, the soluble solids content of the grape pulp is from 18 to 26 ° Brix.
The invention has the beneficial effects that: the method adopts the ultrahigh pressure cold sterilization technology and the heat treatment technology to sterilize and inactivate the pulp, effectively retains the fragrance substances of the pulp, delays the degradation speed of the nutrient substances in the pulp and ensures that the pulp has good quality before fermentation. The method combines anaerobic fermentation with aerobic fermentation to prepare the Suxiao red dry red wine with mellow taste, fragrant smell and clear and transparent clarification, and finally the dry red wine is treated by a magnetic induction electric field technology to reduce the content of methanol, eliminate miscellaneous flavors and have soft smell. Thereby filling the vacancy of the dry red wine market in China and meeting the requirements of modern consumers on high-quality and healthy fermented wine.
Drawings
FIG. 1 is a chromatogram of a red wine prepared in comparative example 1 without magnetic induction electric field treatment.
FIG. 2 is a chromatogram of under-dawn red dry red wine treated by a magnetic induction electric field, prepared in example 1.
Detailed Description
The following non-limiting examples are presented to enable those of ordinary skill in the art to more fully understand the present invention and are not intended to limit the invention in any way.
The test methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
One of the specific implementation modes is as follows:
a preparation method of a low-methanol-content red wine comprises the following process steps:
(1) enzymolysis: squeezing fresh grapes to obtain grape juice, and selecting whether to add white granulated sugar to enable the soluble solid content of the pulp to be 18-26 DEG Brix according to the condition of the grape juice to obtain grape pulp; carrying out enzymolysis on grape pulp by using a complex enzyme consisting of pectinase, cellulase and hemicellulase according to a mass ratio of 2 to 1, wherein the inoculation proportion is 0.2-0.8 percent of the grape pulp, the enzymolysis temperature is 35-50 ℃, and the enzymolysis time is 2-3 hours; sterilizing the fruit pulp after enzymolysis under the pressure of 400-600 MPa for 5-10 min, cooling to below 30 ℃, and then hot-dipping at 50-70 ℃ for 5-10 min.
(2) Fermentation: firstly, nitrogen-filled anaerobic fermentation is carried out, activated yeast is inoculated into the sterilized enzymolysis liquid, the fermentation temperature is 22-28 ℃, and the fermentation is carried out for 10-20 d; then introducing sterile and dry air or oxygen intermittently for aerobic fermentation, adding or not adding honey and fructose, adding 0-0.2% of yeast, standing in a fermentation tank for 24 hours, and stopping fermentation when the fermentation temperature is 10-18 ℃ and the total sugar content is less than 4.0 g/L; and the obtained fruit wine is fermented for 5 to 10 days after being poured into a tank.
(3) And (3) sterilization: clarifying the fermented wine, maintaining the clarified wine at 200-400 MPa for 5-10 min, and sterilizing.
(4) Magnetic induction electric field treatment: the frequency of the magnetic induction electric field treatment is 20-100 kHz, the electric field intensity is 100-250V/cm, and the flow rate is 1L/min.
Example 1
A preparation method of a red wine with low methanol content comprises the following process steps:
(1) enzymolysis: squeezing fresh grape to obtain grape juice, and selecting whether to add white sugar to make soluble solid content of pulp reach 18 ° Brix according to grape juice condition to obtain grape pulp; carrying out enzymolysis on grape pulp by using a complex enzyme consisting of pectinase, cellulase and hemicellulase according to a mass ratio of 2; sterilizing the fruit pulp after enzymolysis under 400MPa for 5min, cooling to below 30 deg.C, and soaking at 50 deg.C for 5min.
(2) Fermentation: firstly, nitrogen-filled anaerobic fermentation is carried out, activated yeast is inoculated into the sterilized enzymolysis liquid, the fermentation temperature is 22 ℃, and fermentation is carried out for 15d; then intermittently introducing sterile dry air or oxygen for aerobic fermentation, adding or not adding honey and fructose, adding 0.2% yeast, standing in a fermentation tank for 24h, and stopping fermentation when the fermentation temperature is 14 ℃ and the total sugar content is less than 4.0 g/L; and the obtained fruit wine is fermented for 10 days after being poured into a jar.
(3) And (3) sterilization: clarifying the fermented wine, keeping the clarified wine at 200MPa for 5min, and sterilizing.
(4) Magnetic induction electric field treatment: the frequency of the magnetic induction electric field treatment is 60kHz, the electric field intensity is 100V/cm, and the flow rate is 1L/min.
Example 2
A preparation method of a red wine with low methanol content comprises the following process steps:
(1) enzymolysis: squeezing fresh grape to obtain grape juice, and selecting whether to add white sugar to make soluble solid content of the pulp reach 22 ° Brix according to the grape juice condition to obtain grape pulp; carrying out enzymolysis on grape pulp by using a complex enzyme consisting of pectinase, cellulase and hemicellulase according to a mass ratio of 2; sterilizing the fruit pulp after enzymolysis under 500MPa for 7min, cooling to below 30 deg.C, and soaking at 50 deg.C for 6min.
(2) Fermentation: firstly, nitrogen-filled anaerobic fermentation is carried out, activated yeast is inoculated into the sterilized enzymolysis liquid, the fermentation temperature is 24 ℃, and fermentation is carried out for 15d; introducing sterile dry air or oxygen intermittently for aerobic fermentation, optionally adding Mel and fructose, adding 0.2% yeast, standing in a fermentation tank for 24 hr, fermenting at 16 deg.C until total sugar content is less than 4.0 g/L; and the obtained fruit wine is fermented for 10 days after being poured into a jar.
(3) And (3) sterilization: clarifying the fermented wine, keeping the clarified wine at 300MPa for 7min, and sterilizing.
(4) Magnetic induction electric field treatment: the frequency of the magnetic induction electric field treatment is 80kHz, the electric field intensity is 150V/cm, and the flow rate is 1L/min.
Comparative example 1
A preparation method of red wine comprises the following process steps:
a preparation method of a red wine with low methanol content comprises the following process steps:
(1) enzymolysis: squeezing fresh grape to obtain grape juice, and selecting whether to add white sugar to make soluble solid content of pulp reach 18 ° Brix according to grape juice condition to obtain grape pulp; carrying out enzymolysis on grape pulp by using a complex enzyme consisting of pectinase, cellulase and hemicellulase according to a mass ratio of 2; sterilizing the fruit pulp after enzymolysis under 400MPa for 5min, cooling to below 30 deg.C, and soaking at 50 deg.C for 5min.
(2) And (3) fermentation: firstly, nitrogen-filled anaerobic fermentation is carried out, activated yeast is inoculated into the sterilized enzymolysis liquid, the fermentation temperature is 22 ℃, and fermentation is carried out for 15d; then intermittently introducing sterile dry air or oxygen for aerobic fermentation, adding or not adding honey and fructose, adding 0.2% yeast, standing in a fermentation tank for 24h, and stopping fermentation when the fermentation temperature is 14 ℃ and the total sugar content is less than 4.0 g/L; and (4) pouring the fruit wine into a tank, and fermenting for 10 days.
(3) And (3) sterilization: clarifying the fermented wine, keeping the clarified wine at 200MPa for 5min, and sterilizing.
Claims (9)
1. A preparation method of a Suxiaohong dry red wine with low methanol content is characterized in that: the wine takes the red wine as raw material, and is prepared into the red wine by the steps of enzymolysis, fermentation, sterilization and magnetic induction electric field treatment, wherein,
the frequency of the magnetic induction electric field treatment is 20-100 kHz, the electric field intensity is 100-250V/cm, and the flow rate is 1L/min.
2. The method of claim 1, wherein: the methanol content of the obtained under-dawn red dry red wine is 246.268 mg/L-258.284 mg/L.
3. The method of claim 1, wherein: the obtained red wine has total sugar content less than 4.0g/L.
4. The method of claim 1, wherein: the alcohol content of the red wine is 9-15% vol.
5. The method of claim 1, wherein: the magnetic induction electric field is an induction electric field generated by an alternating magnetic field, and in the magnetic induction electric field treatment, the wine is treated by the magnetic field and the electric field together.
6. The method of claim 1, wherein: the enzymolysis step is as follows: carrying out enzymolysis on grape pulp by using a complex enzyme consisting of pectinase, cellulase and hemicellulase according to a mass ratio of 2 to 1, wherein the inoculation proportion is 0.2-0.8 percent of the grape pulp, the enzymolysis temperature is 35-50 ℃, and the enzymolysis time is 2-3 hours.
7. The method of claim 1, wherein: the fermentation steps are as follows: firstly, nitrogen-filled anaerobic fermentation is carried out, the fermentation temperature is 22-28 ℃, and the fermentation time is 10-20 d; then aerobic fermentation is carried out, the fermentation temperature is 10-18 ℃, and the fermentation is stopped when the total sugar content is less than 4.0 g/L; and the obtained fruit wine is fermented for 3 to 7 days after being poured into a tank.
8. The method of claim 1, wherein: the sterilization step comprises the following steps: clarifying the fermented wine, maintaining the clarified wine at 200-400 MPa for 5-10 min, and sterilizing.
9. The method of claim 1, wherein: the soluble solid content of the grape pulp is 18-26 degrees Brix.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2305406Y (en) * | 1997-04-15 | 1999-01-27 | 舒清保 | Electromagnetic ageing device for household wines |
| CN101602998A (en) * | 2008-06-10 | 2009-12-16 | 姜永前 | A kind of production method of magnetizing wine |
| CN108770518A (en) * | 2018-05-22 | 2018-11-09 | 江苏省农业科学院宿迁农科所 | A kind of quick propagation by grafiting method of Su Xiaohong grapes |
| CN111607472A (en) * | 2020-05-28 | 2020-09-01 | 内蒙古汉森葡萄酒销售有限公司 | Dry red wine and its production process |
| CN114717074A (en) * | 2022-03-11 | 2022-07-08 | 宿迁医美生物科技有限公司 | Low-sugar bubble cider and preparation method thereof |
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- 2022-10-10 CN CN202211236645.6A patent/CN115572648A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2305406Y (en) * | 1997-04-15 | 1999-01-27 | 舒清保 | Electromagnetic ageing device for household wines |
| CN101602998A (en) * | 2008-06-10 | 2009-12-16 | 姜永前 | A kind of production method of magnetizing wine |
| CN108770518A (en) * | 2018-05-22 | 2018-11-09 | 江苏省农业科学院宿迁农科所 | A kind of quick propagation by grafiting method of Su Xiaohong grapes |
| CN111607472A (en) * | 2020-05-28 | 2020-09-01 | 内蒙古汉森葡萄酒销售有限公司 | Dry red wine and its production process |
| CN114717074A (en) * | 2022-03-11 | 2022-07-08 | 宿迁医美生物科技有限公司 | Low-sugar bubble cider and preparation method thereof |
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