CN116083201A - Process for ageing grape wine by using ceramic pot - Google Patents
Process for ageing grape wine by using ceramic pot Download PDFInfo
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- CN116083201A CN116083201A CN202211654050.2A CN202211654050A CN116083201A CN 116083201 A CN116083201 A CN 116083201A CN 202211654050 A CN202211654050 A CN 202211654050A CN 116083201 A CN116083201 A CN 116083201A
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- wine
- ageing
- ceramic pot
- fermentation tank
- grapes
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- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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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
-
- 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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- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a process for ageing wine by using a ceramic pot, which comprises the following steps: (1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank; (2) Adding mixed enzyme into the fermentation tank, stirring, and standing for enzymolysis; (3) Adding yeast into a fermentation tank for enzymolysis, and fermenting after stirring; (4) Transferring the fermented material into a ceramic pot, and ageing to obtain the final product. The process for ageing the wine by using the pottery pot utilizes the functions of adsorbing heavy metals and inhibiting bacterial growth of the pottery pot, can effectively limit the influence of impurities on the taste of the wine, and simultaneously has good air permeability, so that wine liquid is slightly contacted with oxygen, and the ripening of the wine is accelerated.
Description
Technical Field
The invention belongs to the field of grape wine, and particularly relates to a process for ageing grape wine by using a ceramic pot.
Background
Currently, the wine market is increasingly hot as the public's awareness is progressively deepened. In 2016, china became the sixth largest wine producing country in the world, and wine consumption was the second in the world. However, wine aging has become fashionable mainly with oak barrels, and the use of oak barrels to store wine has the effect of: (1) The oak barrel has air permeability, oxygen can enter a little bit to promote oxidation, different aromatic substances can be generated by the wine in the process of micro-oxidation, tannin is softened, insoluble substances are promoted to be precipitated, the wine is soft and balanced, and the color and the stability of the wine are enhanced; (2) The most important components of oak lignin are vanillin, eugenol, guaiacol and derivatives, which, although minor, are important parts of all phenolics derived from grape phenolics, thereby alcoholizing the wine; (3) Yeast can absorb oak exudation substances, and convert oak aroma into wine aroma components in biochemical conversion mode. In recent years, through extensive market research, it has been found that consumers are not consistently receiving oak barrel ageing for medium and high end wine in the market, and even 46% of consumers indicate a preference to receive wine that is not disturbed by oak barrels.
Disclosure of Invention
In view of this, the present invention aims to overcome the drawbacks of the prior art and proposes a process for ageing wine using ceramic cans.
In order to achieve the above purpose, the technical scheme of the invention is realized as follows:
a process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding mixed enzyme into the fermentation tank, stirring, and standing for enzymolysis;
(3) Adding yeast into a fermentation tank for enzymolysis, and fermenting after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing to obtain the final product.
Further, the ageing step in the step (4) is carried out for 1-5 years, the temperature is 10-20 ℃, and the humidity is 40-60%.
Further, the ageing step in the step (4) is carried out for 1-3 years, the temperature is 15-20 ℃, and the humidity is 40-60%.
Further, the mixed enzyme in the step (2) is pectase and/or cellulase.
Further, the addition amount of the mixed enzyme is 0.001-0.02% of the total amount.
Further, the enzymolysis step in the step (2) is carried out for 1-5 hours at 30-45 ℃.
Further, the enzymolysis step in the step (2) is carried out for 2-3 hours at the temperature of 32-40 ℃.
Further, the yeast in the step (3) is active dry yeast.
Further, the fermentation step in the step (3) is carried out for 7-30 days at a temperature of 10-30 ℃.
Compared with the prior art, the invention has the following advantages:
the process for ageing the wine by using the pottery pot utilizes the functions of adsorbing heavy metals and inhibiting bacterial growth of the pottery pot, can effectively limit the influence of impurities on the taste of the wine, and simultaneously has good air permeability, so that wine liquid is slightly contacted with oxygen, and the ripening of the wine is accelerated.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention pertains. 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 present invention will be described in detail with reference to examples.
Example 1
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.01% pectase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 16 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 2 years at the temperature of 12 ℃ and the humidity of 55%, thereby obtaining the fermented material after ageing.
Example 2
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.01% pectase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 20 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 2 years at the temperature of 12 ℃ and the humidity of 55%, thereby obtaining the fermented material after ageing.
Example 3
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.01% pectase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 20 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 2 years at 15 ℃ and 55% humidity.
Example 4
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.02% pectase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 20 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 2 years at the temperature of 12 ℃ and the humidity of 55%, thereby obtaining the fermented material after ageing.
Example 5
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.01% of pectase and 0.005% of cellulase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 20 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 2 years at the temperature of 12 ℃ and the humidity of 55%, thereby obtaining the fermented material after ageing.
Example 6
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.01% of pectase and 0.005% of cellulase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 20 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 5 years at the temperature of 12 ℃ and the humidity of 55%, thereby obtaining the fermented material.
Example 7
A process for ageing wine by using a ceramic pot comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding 0.01% of pectase and 0.005% of cellulase into the fermentation tank, stirring, standing, and performing enzymolysis at 35 ℃ for 2 hours;
(3) Adding active dry yeast into a fermentation tank for enzymolysis, and fermenting for 20 days at 20 ℃ after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing for 2 years at 16 ℃ and 45% humidity.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (9)
1. A process for ageing wine by using a ceramic pot is characterized in that: the method comprises the following steps:
(1) Selecting fresh and complete grapes, crushing the selected grapes, and then placing the crushed grapes into a fermentation tank;
(2) Adding mixed enzyme into the fermentation tank, stirring, and standing for enzymolysis;
(3) Adding yeast into a fermentation tank for enzymolysis, and fermenting after stirring;
(4) Transferring the fermented material into a ceramic pot, and ageing to obtain the final product.
2. The process for aging wine using a ceramic pot according to claim 1, wherein: the ageing step in the step (4) is carried out for 1-5 years, the temperature is 10-20 ℃, and the humidity is 40-60%.
3. The process for aging wine using a ceramic pot according to claim 2, wherein: the ageing step in the step (4) is carried out for 1-3 years, the temperature is 15-20 ℃, and the humidity is 40-60%.
4. The process for aging wine using a ceramic pot according to claim 1, wherein: the mixed enzyme in the step (2) is pectase and/or cellulase.
5. The process for aging wine using a ceramic pot according to claim 4, wherein: the addition amount of the mixed enzyme is 0.001-0.02% of the total amount.
6. The process for aging wine using a ceramic pot according to claim 1, wherein: the enzymolysis step in the step (2) is carried out for 1-5 hours at 30-45 ℃.
7. The process for aging wine using a ceramic pot according to claim 6, wherein: the enzymolysis step in the step (2) is carried out for 2-3 hours at the temperature of 32-40 ℃.
8. The process for aging wine using a ceramic pot according to claim 1, wherein: the yeast in the step (3) is active dry yeast.
9. The process for aging wine using a ceramic pot according to claim 8, wherein: the fermentation step in the step (3) is carried out for 7-30 days at the temperature of 10-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211654050.2A CN116083201A (en) | 2022-12-22 | 2022-12-22 | Process for ageing grape wine by using ceramic pot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211654050.2A CN116083201A (en) | 2022-12-22 | 2022-12-22 | Process for ageing grape wine by using ceramic pot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116083201A true CN116083201A (en) | 2023-05-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211654050.2A Pending CN116083201A (en) | 2022-12-22 | 2022-12-22 | Process for ageing grape wine by using ceramic pot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116083201A (en) |
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2022
- 2022-12-22 CN CN202211654050.2A patent/CN116083201A/en active Pending
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