CN116144437A - Ageing method for enhancing complexity of grape wine - Google Patents
Ageing method for enhancing complexity of grape wine Download PDFInfo
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- CN116144437A CN116144437A CN202211096992.3A CN202211096992A CN116144437A CN 116144437 A CN116144437 A CN 116144437A CN 202211096992 A CN202211096992 A CN 202211096992A CN 116144437 A CN116144437 A CN 116144437A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 91
- 230000032683 aging Effects 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 19
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 title description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 title description 17
- 235000014787 Vitis vinifera Nutrition 0.000 title description 17
- 240000006365 Vitis vinifera Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 25
- DMLLDBVPAZQXSS-UHFFFAOYSA-N 2-hydroxybutanedioic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.OC(=O)C(O)CC(O)=O DMLLDBVPAZQXSS-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 12
- 239000010935 stainless steel Substances 0.000 claims abstract description 12
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 235000020095 red wine Nutrition 0.000 claims abstract description 6
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 20
- 239000012467 final product Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 230000007613 environmental effect Effects 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 16
- 239000000126 substance Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002002 slurry Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of wine ageing, and discloses an ageing method for enhancing the complexity of wine, wherein the method comprises the following steps of S1: separating clear juice from red wine at the end of alcoholic fermentation, putting the clear juice into a brand new middle texture American oak barrel for later alcoholic fermentation, and directly entering secondary fermentation in the barrel after the alcoholic fermentation is finished; s2: a malic acid lactic acid fermentation stage, which stage lasts for at least 3 months; s3: extracting wine from the barrel after the malic acid lactic acid fermentation is finished; the clear juice is separated at the final stage of the alcoholic fermentation, and the wine can keep the fruit fragrance and soft and fine taste of the wine to the maximum extent after the wine is put into a U.S. barrel for the final fermentation. After the malic acid lactic acid fermentation is finished, the wine body is discharged from the barrel and is adjusted in the tank, so that the quality specificity and the integrity can be ensured, and the crude wine mud and impurities in the wine are removed through standing and clarification in the stainless steel tank, so that the fragrance of the wine is ensured to be clean and the wine body is ensured to be fine. The secondary French barrel ageing can enhance the complexity and fullness of the wine body and improve the final quality of the wine.
Description
Technical Field
The invention relates to the technical field of wine ageing, in particular to an ageing method for enhancing the complexity of wine.
Background
The wine is an alcoholic beverage prepared by fermenting crushed or uncrushed grape or grape juice with alcohol, and contains rich anthocyanin, phenols, vitamins and amino acids required by human body, and various flavor components and nutrients generated by yeast metabolism. The wine has obvious health care effect, is one of the healthiest beverages, and has reduced heart disease rate, blood fat and arteriosclerosis after frequent drinking.
For example, chinese patent, patent number (CN 200610086644.2) provides a brewing method of grape wine, 1, pretreatment of raw materials: the picked grapes are directly and manually removed from stems, green grains and bad grains, and mature high-quality grape grains are selected from the grape stems, green grains and bad grains; 2. stage before fermentation: crushing the manually treated grape particles by using a crusher; the grape raw materials are all completed within 4 hours from picking to crushing to pre-fermentation; 3. primary fermentation: directly sealing with yeast of grape, fermenting at 26-30deg.C with 100-200L porcelain jar container, stirring once every 2-4 hr, and fermenting for 5-10 days to obtain substance A; 4. juice squeezing: squeezing out liquid substances in grape fruits from the grape granules after the first fermentation by using a juicer to obtain slurry B; 5. and (3) secondary fermentation: placing the squeezed liquid B into a ceramic container for secondary fermentation, and fermenting at 18-20deg.C for 28-32 days to obtain slurry C; 6. and (3) ageing: adding the slurry C into a barrel made of oak, sealing, and aging at 13-15deg.C for more than one year to obtain wine; 7. the wine is filled into wine bottles of various specifications, and the wine is stored in a cellar with the underground constant temperature of 10-25 ℃ by adopting a pure natural wood plug and a wax seal wine bottle mouth. The scheme has the advantages that the oak barrel is used in the ageing process to add special flavor to the wine, such as light oak flavor, vanilla flavor and the like, so that the flavor of the wine is more rich; in addition, the oak barrel also carries beneficial substances such as tannin and the like, and the substances can be absorbed when the wine is aged in the barrel, so that the beneficial substances contained in the wine are more abundant.
However, the complexity and fullness of the wine body cannot be guaranteed by adopting single barrel ageing, and in addition, the specificity and integrity of the quality of the wine body cannot be guaranteed after the malic acid lactic acid fermentation is finished.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a wine complexity-enhancing ageing method, which has the advantages of improving the wine body complexity and the wine body fullness, guaranteeing the wine body quality specificity and integrity, and solving the problems that the wine body complexity and the wine body fullness can be guaranteed and the wine body quality specificity and integrity can not be guaranteed.
(II) technical scheme
In order to achieve the above purpose, the present invention provides the following technical solutions: a brewing method for enhancing the complexity of grape wine comprises the following steps:
s1: separating clear juice from red wine at the end of alcoholic fermentation, putting the clear juice into a brand new middle texture American oak barrel for later alcoholic fermentation, and directly entering secondary fermentation in the barrel after the alcoholic fermentation is finished;
s2: a malic acid lactic acid fermentation stage, which stage lasts for at least 3 months;
s3: extracting wine from the barrel after the malic acid lactic acid fermentation is finished, putting the wine into a stainless steel tank, adjusting indexes of the wine or blending the raw wine according to the quality requirement of a final product, adjusting free sulfur dioxide to 25mg/l, standing and fusing the wine in the stainless steel tank for 30 days, and pouring the wine into the tank for clarification;
s4: regulating free sulfur dioxide to 40mg/l, and placing into French medium texture or fine texture oak barrel for the second barrel aging for 8-14 months.
Preferably, the ambient temperature at the end of the alcoholic fermentation in the step S1 is above 15 ℃, and the product temperature is natural temperature.
Preferably, the duration of the lactic acid fermentation of the malic acid in the S2 is 3 months, the ambient temperature is 13-18 ℃, and the humidity is 65-80%.
Preferably, the environment temperature of the malic acid lactic acid fermentation is 16 ℃ and the humidity is 70%.
Preferably, the second barrel ageing time in the step S4 is 11 months, the ambient temperature is 13-18 ℃, and the humidity is 65-80%.
Preferably, the second barrel is at an ambient temperature of 16 ℃ and a humidity of 70%.
(III) beneficial effects
Compared with the prior art, the invention provides the ageing method for enhancing the complexity of the wine, which has the following beneficial effects:
1) Clear juice separation is carried out at the final stage of alcoholic fermentation, and the grape wine can keep the fruit fragrance and soft and fine taste of the grape wine to the maximum extent after the grape wine is put into a U.S. barrel for later fermentation.
2) And after the malic acid lactic acid fermentation is finished, the wine body is discharged from the barrel and is adjusted in the tank, so that the quality specificity and the integrity can be ensured, and the crude wine mud and impurities in the wine are removed by standing and clarifying in the stainless steel tank, so that the fragrance of the wine is ensured to be clean and the wine body is ensured to be fine.
3) The secondary French barrel ageing can enhance the complexity and fullness of the wine body and improve the final quality of the wine.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A brewing method for enhancing the complexity of grape wine comprises the following steps:
s1: separating clear juice from red wine at the final stage of alcoholic fermentation, putting into a brand new middle texture America oak barrel for later alcoholic fermentation, directly fermenting in the barrel for the second time after alcoholic fermentation, wherein the ambient temperature at the final stage of alcoholic fermentation is above 15 ℃, and the product temperature is natural temperature;
s2: a malic acid lactic acid fermentation stage, wherein the period lasts for 3 months, the ambient temperature is 13 ℃, and the humidity is 65%;
s3: extracting wine from the barrel after the malic acid lactic acid fermentation is finished, putting the wine into a stainless steel tank, adjusting indexes of the wine or blending the raw wine according to the quality requirement of a final product, adjusting free sulfur dioxide to 25mg/l, standing and fusing the wine in the stainless steel tank for 30 days, and pouring the wine into the tank for clarification;
s4: and (3) regulating free sulfur dioxide to 40mg/l after pouring, and then placing the wine into a French medium texture or fine texture oak barrel for secondary barrel ageing for 8 months at the ambient temperature of 13 ℃ and the humidity of 65%.
Example two
A brewing method for enhancing the complexity of grape wine comprises the following steps:
s1: separating clear juice from red wine at the final stage of alcoholic fermentation, putting into a brand new middle texture America oak barrel for later alcoholic fermentation, directly fermenting in the barrel for the second time after alcoholic fermentation, wherein the ambient temperature at the final stage of alcoholic fermentation is above 15 ℃, and the product temperature is natural temperature;
s2: a malic acid lactic acid fermentation stage, wherein the period lasts for 4 months, the ambient temperature is 16 ℃, and the humidity is 70%;
s3: extracting wine from the barrel after the malic acid lactic acid fermentation is finished, putting the wine into a stainless steel tank, adjusting indexes of the wine or blending the raw wine according to the quality requirement of a final product, adjusting free sulfur dioxide to 25mg/l, standing and fusing the wine in the stainless steel tank for 30 days, and pouring the wine into the tank for clarification;
s4: and (3) regulating free sulfur dioxide to 40mg/l after pouring, and then placing the wine into a French medium texture or fine texture oak barrel for secondary barrel ageing for 11 months at the ambient temperature of 16 ℃ and the humidity of 70%.
Example III
A brewing method for enhancing the complexity of grape wine comprises the following steps:
s1: separating clear juice from red wine at the final stage of alcoholic fermentation, putting into a brand new middle texture America oak barrel for later alcoholic fermentation, directly fermenting in the barrel for the second time after alcoholic fermentation, wherein the ambient temperature at the final stage of alcoholic fermentation is above 15 ℃, and the product temperature is natural temperature;
s2: a malic acid lactic acid fermentation stage which lasts for 5 months, wherein the ambient temperature is 18 ℃ and the humidity is 80%;
s3: extracting wine from the barrel after the malic acid lactic acid fermentation is finished, putting the wine into a stainless steel tank, adjusting indexes of the wine or blending the raw wine according to the quality requirement of a final product, adjusting free sulfur dioxide to 25mg/l, standing and fusing the wine in the stainless steel tank for 30 days, and pouring the wine into the tank for clarification;
s4: regulating free sulfur dioxide to 40mg/l, and placing into France medium texture or fine texture oak barrel for secondary barrel aging for 14 months at 18deg.C with humidity of 80%.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for enhancing the complexity of wine aging, comprising the steps of:
s1: separating clear juice from red wine at the end of alcoholic fermentation, putting the clear juice into a brand new middle texture American oak barrel for later alcoholic fermentation, and directly entering secondary fermentation in the barrel after the alcoholic fermentation is finished;
s2: a malic acid lactic acid fermentation stage, which stage lasts for at least 3 months;
s3: extracting wine from the barrel after the malic acid lactic acid fermentation is finished, putting the wine into a stainless steel tank, adjusting indexes of the wine or blending the raw wine according to the quality requirement of a final product, adjusting free sulfur dioxide to 25mg/l, standing and fusing the wine in the stainless steel tank for 30 days, and pouring the wine into the tank for clarification;
s4: regulating free sulfur dioxide to 40mg/l, and placing into French medium texture or fine texture oak barrel for the second barrel aging for 8-14 months.
2. The method for enhancing the complexity of wine according to claim 1, wherein: the environmental temperature at the final stage of the alcoholic fermentation in the step S1 is above 15 ℃, and the product temperature is natural temperature.
3. The method for enhancing the complexity of wine according to claim 1, wherein: the duration of the lactic acid fermentation of the malic acid in the S2 is 3 months, the ambient temperature is 13-18 ℃, and the humidity is 65-80%.
4. A method of enhancing the complexity of wine according to claim 3, wherein: the environment temperature of the malic acid lactic acid fermentation is 16 ℃ and the humidity is 70%.
5. The method for enhancing the complexity of wine according to claim 1, wherein: the second barrel ageing time in the step S4 is 11 months, the ambient temperature is 13-18 ℃, and the humidity is 65-80%.
6. The method for enhancing the complexity of wine according to claim 5, wherein: the ambient temperature of the second barrel ageing is 16 ℃ and the humidity is 70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211096992.3A CN116144437A (en) | 2022-09-08 | 2022-09-08 | Ageing method for enhancing complexity of grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211096992.3A CN116144437A (en) | 2022-09-08 | 2022-09-08 | Ageing method for enhancing complexity of grape wine |
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| CN116144437A true CN116144437A (en) | 2023-05-23 |
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|---|---|---|---|
| CN202211096992.3A Pending CN116144437A (en) | 2022-09-08 | 2022-09-08 | Ageing method for enhancing complexity of grape wine |
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