CN115786051A - Method for brewing fermentation type low-alcohol wine - Google Patents
Method for brewing fermentation type low-alcohol wine Download PDFInfo
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- CN115786051A CN115786051A CN202211639700.6A CN202211639700A CN115786051A CN 115786051 A CN115786051 A CN 115786051A CN 202211639700 A CN202211639700 A CN 202211639700A CN 115786051 A CN115786051 A CN 115786051A
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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
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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Abstract
The invention provides a brewing method of fermented low-alcohol wine, which comprises the following steps: s1: preparing grape mash; s2: fermenting low-alcohol yeast: mixing mixed yeast composed of Meiji yeast and Lord yeast with the grape mash obtained in step S1, and fermenting at low temperature for 3-5 days; s3: carrying out alcoholic fermentation; s4: fining and clarifying; s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine. The brewing method adopts the non-brewing mixed yeast and the active fruit wine yeast for mixed fermentation, the non-brewing mixed yeast can consume part of sugar in the early stage of fermentation, the alcohol content of the wine is reduced, the aroma quality of the wine can be obviously improved after the non-brewing mixed yeast is mixed with the brewing yeast for fermentation, and meanwhile, the low alcohol level of the wine is ensured.
Description
Technical Field
The invention belongs to the field of fruit wine brewing, and particularly relates to a brewing method of fermented low-alcohol wine.
Background
With the improvement of the requirements of people on living level and the concept of healthy drinking, more and more people are pursuing low-alcohol-content wine to reduce the harm of alcohol to the body. Low alcohol wine means wine which is produced by subjecting fresh grapes or grape juice to whole or partial fermentation and then subjecting the same to a special treatment to thereby remove a part of alcohol, and low alcohol wine means wine having an alcoholic strength of 1 to 7% vol. The dealcoholization process currently generally comprises two methods, reverse Osmosis (Reverse Osmosis) and vacuum Distillation (vacuum Distillation).
The reverse osmosis process first divides the wine into two parts by a permeable membrane: small molecular substances and large molecular substances, of which water and ethanol in wine are smaller molecules, so they pass through the reverse osmosis membrane most easily. But most elements such as pigments, tannins and flavor compounds and other macromolecular substances cannot pass through. The mixture of water and alcohol is then distilled to separate the alcohol from the water. And re-combining the separated water with pigments, tannins and flavor compounds to obtain the dealcoholized wine. The vacuum distillation method is to evaporate alcohol by lowering the boiling point of alcohol under vacuum. However, the disadvantage of this method is that as the alcohol evaporates, some of the aroma compounds characteristic of wine also evaporate. Thus less dealcoholized wine is obtained using this process.
Disclosure of Invention
In view of the above, the present invention provides a method for brewing fermented low-alcohol wine, which aims to overcome the defects in the prior art.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a brewing method of fermentation type low-alcohol wine comprises the following steps:
s1: preparing grape mash: selecting ripe wine grapes, sterilizing, grinding, filtering to obtain grape juice, and adding pectinase and potassium metabisulfite into the grape juice to obtain grape mash;
s2: fermenting low-alcohol yeast: mixing mixed yeast composed of Meiji yeast and Lord yeast with the grape mash obtained in step S1, and fermenting at low temperature for 3-5 days;
s3: alcohol fermentation: inoculating active fruit wine yeast after low temperature fermentation, fermenting at 15-25 deg.C until alcoholicity is 5-6% vol, cooling to 0-4 deg.C, and terminating alcoholic fermentation to obtain low alcohol fermentation liquid;
s4: fining and clarifying: filtering the low-alcohol fermentation liquor, standing for 2-3 days, adding bentonite solution, stirring uniformly, standing for 3-10 days again, and separating out a clear solution;
s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine.
Preferably, the inoculation amount ratio of the meijiki yeast to the lodd yeast in the mixed yeast is (5-10): 1, the total inoculation amount of the mixed yeast is 1 multiplied by 10 6 cfu/mL-1×10 7 cfu/mL。
Preferably, the inoculation amount ratio of the meijimeiqi yeast to the ledney yeast in the mixed yeast is 8:1, the total inoculation amount of the mixed yeast is 9 multiplied by 10 6 cfu/mL。
Preferably, the addition amount of the active fruit wine yeast is 0.1-0.5g/L.
Preferably, the addition amount of the pectinase is 10-20mg/L.
Preferably, the addition amount of the potassium metabisulfite is 50-150mg/L.
Compared with the prior art, the invention has the following advantages:
the brewing method of the fermented low-alcohol wine adopts the mixed fermentation of the non-brewing mixed yeast and the active fruit wine yeast, the non-brewing mixed yeast can consume part of sugar in the early stage of fermentation, the alcohol content of the wine is reduced, the aroma quality of the wine can be obviously improved after the mixed fermentation of the non-brewing mixed yeast and the saccharomyces cerevisiae, and meanwhile, the low-alcohol level of the wine is ensured.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods are conventional methods unless otherwise specified.
The invention will be described in detail with reference to the following examples.
Example 1
A brewing method of mixed fermented citrus fruit wine comprises the following steps:
s1: preparing grape mash: sterilizing mature wine grape, grinding, filtering to obtain grape juice, and adding 10mg/L pectinase and 50mg/L potassium metabisulfite into the grape juice to obtain grape mash;
s2: fermenting low-alcohol yeast: a mixed yeast composed of a yeast of Meijimeiqi and a yeast of Lord class in an inoculation amount ratio of 5, wherein the total inoculation amount of the mixed yeast is 6X 10 6 Mixing cfu/mL with the grape mash obtained in the step S1, and fermenting for 3 days at low temperature;
s3: alcohol fermentation: inoculating 0.1g/L active fruit wine yeast after low temperature fermentation, fermenting at 20 deg.C until alcoholicity is 5.8 vol% and cooling to 4 deg.C to terminate alcoholic fermentation to obtain low-alcohol fermentation liquid;
s4: fining and clarifying: filtering the low-alcohol fermentation liquor, standing for 3 days, adding bentonite solution, uniformly stirring, standing for 5 days again, and separating out a clear solution;
s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine.
Example 2
A brewing method of fermentation type low-alcohol wine comprises the following steps:
s1: preparing grape mash: selecting ripe wine grapes, sterilizing, grinding, filtering to obtain grape juice, and adding 20mg/L pectinase and 150mg/L potassium metabisulfite into the grape juice to obtain grape mash;
s2: fermenting low-alcohol yeast: a mixed yeast composed of a yeast of Meijimeiqi and a yeast of Lord class in an inoculation amount ratio of 8, wherein the total inoculation amount of the mixed yeast is 9X 10 6 Mixing cfu/mL with the grape mash obtained in the step S1, and fermenting for 3 days at low temperature;
s3: alcohol fermentation: inoculating 0.5g/L active fruit wine yeast after low temperature fermentation, fermenting at 20 deg.C until the alcoholic strength is 6 vol%, cooling to 4 deg.C, and terminating alcoholic fermentation to obtain low-alcohol fermentation liquid;
s4: fining and clarifying: filtering the low-alcohol fermentation liquor, standing for 3 days, adding a bentonite solution, uniformly stirring, standing for 5 days again, and separating out a clear solution;
s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine.
Example 3
A brewing method of fermentation type low-alcohol wine comprises the following steps:
s1: preparing grape mash: sterilizing mature wine grapes, grinding, filtering to obtain grape juice, and adding 15mg/L pectinase and 100mg/L potassium metabisulfite into the grape juice to obtain grape mash;
s2: fermenting low-alcohol yeast: a mixed yeast composed of a yeast of Meijimeiqi and a yeast of Lord class in an inoculation amount ratio of 10, wherein the total inoculation amount of the mixed yeast is 1.1X 10 7 Mixing cfu/mL with the grape mash obtained in the step S1, and fermenting for 3 days at low temperature;
s3: alcohol fermentation: inoculating 0.2g/L active fruit wine yeast after low temperature fermentation, fermenting at 20 deg.C until alcoholic strength is 5.5 vol% and cooling to 4 deg.C to terminate alcoholic fermentation to obtain low alcohol fermentation liquid;
s4: fining and clarifying: filtering the low-alcohol fermentation liquor, standing for 3 days, adding a bentonite solution, uniformly stirring, standing for 5 days again, and separating out a clear solution;
s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine.
Example 4
A method for brewing fermented low-alcohol wine comprises the following steps:
s1: preparing grape mash: selecting ripe wine grapes, sterilizing, grinding, filtering to obtain grape juice, and adding 18mg/L pectinase and 125mg/L potassium metabisulfite into the grape juice to obtain grape mash;
s2: fermenting low-alcohol yeast: a mixed yeast composed of a yeast of Meijimeiqi and a yeast of Lord class in an inoculation amount ratio of 6, wherein the total inoculation amount of the mixed yeast is 7X 10 6 cfu/mL is mixed with the grape mash obtained in step S1Fermenting at low temperature for 3 days;
s3: alcohol fermentation: inoculating 0.3g/L active fruit wine yeast after low temperature fermentation, fermenting at 20 deg.C until alcoholic strength is 5.3 vol% and cooling to 4 deg.C to terminate alcoholic fermentation to obtain low alcohol fermentation liquid;
s4: fining and clarifying: filtering the low-alcohol fermentation liquor, standing for 3 days, adding a bentonite solution, uniformly stirring, standing for 5 days again, and separating out a clear solution;
s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the invention, so that any modifications, equivalents, improvements and the like, which are within the spirit and principle of the present invention, should be included in the scope of the present invention.
Claims (6)
1. A method for brewing fermentation type low-alcohol wine is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing grape mash: selecting ripe wine grapes, sterilizing, grinding, filtering to obtain grape juice, and adding pectinase and potassium metabisulfite into the grape juice to obtain grape mash;
s2: fermenting low-alcohol yeast: mixing mixed yeast composed of Meiji yeast and Lord class yeast with the grape mash obtained in step S1, and fermenting at low temperature for 3-5 days;
s3: alcohol fermentation: inoculating active fruit wine yeast after low temperature fermentation, fermenting at 15-25 deg.C until alcoholicity is 5-6% vol, cooling to 0-4 deg.C, and terminating alcoholic fermentation to obtain low alcohol fermentation liquid;
s4: fining and clarifying: filtering the low-alcohol fermentation liquor, standing for 2-3 days, adding bentonite solution, stirring uniformly, standing for 3-10 days again, and separating out clear liquid;
s5: and sterilizing and filtering the separated clear liquid to obtain the fermented low-alcohol wine.
2. Brewing method according to claim 1, characterized in that: in the mixed yeastThe inoculation amount ratio of the Maillard yeast and the Lord yeast is (5-10): 1, the total inoculation amount of the mixed yeast is 1 multiplied by 10 6 cfu/mL-1×10 7 cfu/mL。
3. Brewing method according to claim 1, characterized in that: the inoculation amount ratio of the meiji yeast to the ludwigia yeast in the mixed yeast is 8:1, the total inoculation amount of the mixed yeast is 9 multiplied by 10 6 cfu/mL。
4. Brewing method according to claim 1, characterized in that: the addition amount of the active fruit wine yeast is 0.1-0.5g/L.
5. Brewing method according to claim 1, characterized in that: the addition amount of the pectinase is 10-20mg/L.
6. Brewing method according to claim 1, characterized in that: the addition amount of the potassium metabisulfite is 50-150mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211639700.6A CN115786051A (en) | 2022-12-20 | 2022-12-20 | Method for brewing fermentation type low-alcohol wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211639700.6A CN115786051A (en) | 2022-12-20 | 2022-12-20 | Method for brewing fermentation type low-alcohol wine |
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| CN115786051A true CN115786051A (en) | 2023-03-14 |
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| CN202211639700.6A Pending CN115786051A (en) | 2022-12-20 | 2022-12-20 | Method for brewing fermentation type low-alcohol wine |
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- 2022-12-20 CN CN202211639700.6A patent/CN115786051A/en active Pending
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