CN117448100B - 采用膜过滤的干红葡萄酒的酿造工艺 - Google Patents
采用膜过滤的干红葡萄酒的酿造工艺 Download PDFInfo
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Abstract
本发明公开了采用膜过滤的干红葡萄酒的酿造工艺,属于干红葡萄酒酿造技术领域。本发明采用膜过滤技术,替代了硅藻土和纸板过滤,从而降低生产成本,减少葡萄酒损失,单巯基谷氧还蛋白Grx6酿酒酵母抽提物的巯基分别与带氨基的聚丙烯膜的氨基进行巯基‑氨基迈克尔加成反应,得到改性聚丙烯膜;与干红葡萄酒发生美拉德反应,可以将葡萄酒里的细微不沉淀的杂质去除,提高干红葡萄酒品质和透明度;本发明的膜过滤,操作简单,自动化程度高,安装方便,不需要添加过滤助剂等介质,减少环境污染较,过滤膜可多次反复使用,从而实现可持续清洁生产。
Description
技术领域
本发明涉及干红葡萄酒酿造技术领域,尤其是采用膜过滤的干红葡萄酒的酿造工艺。
背景技术
葡萄酒是一种以新鲜葡萄为原料,经全发酵或部分发酵制得的含有一定酒精度的发酵酒。葡萄酒中还含有丰富的单宁、维生素C、白藜芦醇和花色苷等营养物质,不仅老少皆宜而且具有良好的保健效果,深受消费者喜爱。
巯基化合物具有良好的抗氧化性,在人体中有助于清除自由基,具有抗衰老、抗疲劳、提高免疫力、消除炎症等多种生理功能。同时巯基化合物中的部分氨基酸能与食物发生美拉德反应进而起到增添风味,丰富味型的效果。富巯基化合物酿酒酵母制成的酵母抽提物在丰富调味品味型的同时还能兼具保健功能,将会在食品、调味品、保健品和药品等领域发挥巨大的作用,将会成为未来调味品和保健品领域的主流研究方向。
过滤是葡萄酒生产过程中的重要环节之一,通过过滤可以去除葡萄酒中的多种沉淀物质,使酒体变得澄清透亮,提升葡萄酒的感官品质和陈酿潜质,是酿酒生产过程中的重要环节。
授权公告号为CN102660424B的中国专利,公开了一种风干红葡萄酒及其酿造工艺,包括如下步骤:原料酿酒葡萄的分选和检验→风干→除梗破碎→酒精发酵→苹乳发酵→木桶陈酿→勾兑调配→澄清处理→灌装→瓶储→包装入库。该专利通过对酿酒葡萄的品种选择,葡萄延迟采收、自然风干条件的选择、风干葡萄酒的陈酿工艺进行研究以及用于风干葡萄酒的酵母和果胶酶的选择,提高了风干葡萄酒的品质,得到的葡萄酒为深宝石红色,澄清透明,香气浓郁复杂,具有成熟的陈酿酒香、橡木香、黑浆果香和干果香、口感圆润,酒体饱满,醇厚柔和,回味长,典型性突出,具有潜在的陈酿特性和独特的感官特征。
公开号为CN104611165A的中国专利申请,公开了一种添加谷胱甘肽的菊花干红葡萄酒酿造工艺,该工艺从葡萄采摘一直到最终的产品,期间两次添加谷胱甘肽,第一次在葡萄浸渍发酵的过程中添加,第二次在苹乳发酵结束后添加,并且在葡萄浸渍发酵步骤加入了菊花,使得干红葡萄酒在充分保留果香的同时,又具有了菊花的功效,更易于人体的健康。
公开号为CN104099203A的中国专利申请,公开了一种蜜桃丝干红葡萄酒酿造工艺,采用原料质量标准为:砂糖为白砂糖,无杂物及不良气味,含糖量95%以上;亚硫酸为食品级添加剂,浓度6%,具有二氧化硫气味;蜜桃丝葡萄:完全成熟的葡萄,含糖量18%以上,无生青病烂果;步骤如下:蜜桃丝葡萄挑选;除梗破碎;发酵;添桶与倒桶;硅藻土过滤;贮存;冷处理;检验封装。采用该酿造工艺酿造的蜜桃丝干红葡萄酒,有效克服了蜜桃丝葡萄果实出汁率低、发酵温度和时间难以控制的难题,确保采用该工艺酿造的干红葡萄酒美丽宝石红色,澄清透明,果香、酒香协调浓郁、酒体丰满醇厚、回味绵延、有典型性。
以上专利及现有技术还存在以下缺点:过滤葡萄酒多用硅藻土过滤、纸板过滤;硅藻土过滤机阀门多、操作复杂,废弃的硅藻土会产生严重的环境污染;纸板过滤机,需人工安装纸板,耗时耗力,且过滤后废弃的纸板同样会对环境造成严重的污染;且硅藻土、纸板多次过滤后,会改变原酒的品质。
发明内容
本发明的目的是为了克服现有技术中的问题,提供一种采用膜过滤的干红葡萄酒的酿造工艺,包括以下操作步骤:
S1葡萄原料的分选:
酿酒原料葡萄选自赤霞珠;对采摘后的赤霞珠进行人工分选,清除未成熟果、霉烂果;然后进行抽检化验,要求还原糖为230-250g/L、总酸为6.5-8g/L;
S2除梗破碎、入罐、冷浸渍:
除梗破碎后的葡萄中加入50-60mg/LSO2后,入罐,降温浸渍;
S3酒精发酵:
冷浸渍后,添加果胶酶10-20mg/L、活性干酵母150-200mg/L,进行酒精发酵;
S4分离、倒罐:
发酵后,分离皮渣,倒罐得到原酒;残糖控制在3-4g/L;
S5终止发酵:
在原酒中加入50-60mg/LSO2,终止发酵;
S6自然澄清、过滤:
自然澄清一定时间后,经膜过滤6-8次,得到干红葡萄酒;
S7除菌灌装、密闭储藏:
将过滤后的干红葡萄酒,除菌、灌装入瓶后,密封储藏。
较佳地,所述步骤S2降温至8-10℃。
较佳地,所述步骤S3酒精发酵温度控制在24-28℃。
较佳地,所述步骤S3酒精发酵时间为7-10天。
较佳地,所述步骤S6自然澄清时间为3-4个月。
较佳地,所述步骤S6过滤膜采用厚度为1-2μm改性聚丙烯膜和厚度为0.4-0.5μm改性聚丙烯膜,双重膜过滤。
较佳地,所述步骤S7密封储藏时间为16-18个月。
较佳地,所述改性聚丙烯膜的制备方法为:
H1:按重量份,将聚丙烯膜在等离子设备,氢气和氮气体积比1:(1-3)的混合气体氛围中进行等离子体改性,设置功率为100-200W,频率10-20MHz,气体流量为20-30ml/min,处理时间100-200S,得到带氨基的聚丙烯膜;
H2:按重量份,将0.002-0.06份半胱氨酸,0.03-0.3份单巯基谷氧还蛋白Grx6酿酒酵母抽提物,100-120份干红葡萄酒,15-20份带氨基的聚丙烯膜,2-5份小苏打,30-40℃搅拌100-150分钟,再经过滤,晾干,得到改性聚丙烯膜。
单巯基谷氧还蛋白Grx6酿酒酵母,是一个单巯基的谷氧还蛋白。
上述改性聚丙烯膜制备机理:
将聚丙烯膜在等离子设备,氢气和氮气体积比1:(1-3)的混合气体氛围中进行等离子体改性,得到带氨基的聚丙烯膜;
半胱氨酸,单巯基谷氧还蛋白Grx6酿酒酵母抽提物的巯基分别与带氨基的聚丙烯膜的氨基进行巯基-氨基迈克尔加成反应,得到改性聚丙烯膜。
与现有技术相比,本发明的有益效果是:
1、本发明采用膜过滤技术,将澄清、微生物稳定和无菌过滤结合在一个单一的连续操作中,大大简化了葡萄酒加工线;
2、本发明采用膜过滤技术,替代了硅藻土和纸板过滤,从而降低生产成本,减少葡萄酒损失,单巯基谷氧还蛋白Grx6酿酒酵母抽提物的巯基分别与带氨基的聚丙烯膜的氨基进行巯基-氨基迈克尔加成反应,得到改性聚丙烯膜;与干红葡萄酒发生美拉德反应,可以将葡萄酒里的细微不沉淀的杂质去除,提高干红葡萄酒品质和透明度;
2、本发明的膜过滤,操作简单,自动化程度高,安装方便,不需要添加过滤助剂等介质,减少环境污染,过滤膜可多次反复使用,从而实现可持续清洁生产。
具体实施方式
下面结合实施例,对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施例,都属于本发明保护的范围。
1、酒精度、还原糖、总酸(以酒石酸计):参照GB/T15038—2006《葡萄酒和果酒通用分析方法》测定;
2、总花色苷:采用pH示差法测定(以二甲花翠素-3-葡萄糖苷计);
3、总酚:采用福林-肖卡法测定(以没食子酸计);
4、总单宁:取10mL离心管,加入40μL酒样,加蒸馏水稀释50倍,再加入0.5mL蒸馏水,3mL浓盐酸,锡箔纸包严避光,沸水浴30min后迅速冷却,加入1mL无水乙醇,用10mm比色皿,在550nm下测定吸光值A1;另一组采用相同处理方法,常温放置30min,用10mm比色皿,在550nm下测定吸光值A2:总单宁=(A1-A2)×19.33g/L;
5、透光率:取100ml葡萄原酒,静置澄清后将澄清的酒液注入1cm比色皿中,于680nm波长下测定透光率。
所述具体实施方式采用的Grx6酿酒酵母为市售产品。
实施例1:采用膜过滤的干红葡萄酒的酿造工艺,包括以下操作步骤:
S1葡萄原料的分选:
酿酒原料葡萄选自赤霞珠;对采摘后的赤霞珠进行人工分选,清除未成熟果、霉烂果;然后进行抽检化验,要求还原糖为230g/L、总酸为6.5g/L;
S2除梗破碎、入罐、冷浸渍:
除梗破碎后的葡萄中加入50mg/LSO2后,入罐,降温浸渍;
S3酒精发酵:
冷浸渍后,添加果胶酶10mg/L、活性干酵母150mg/L,进行酒精发酵;
S4分离、倒罐:
发酵后,分离皮渣,倒罐得到原酒;残糖控制在3g/L;
S5终止发酵:
在原酒中加入50mg/LSO2,终止发酵;
S6自然澄清、过滤:
自然澄清一定时间后,经膜过滤6次,得到干红葡萄酒;
S7除菌灌装、密闭储藏:
将过滤后的干红葡萄酒,除菌、灌装入瓶后,密封储藏。
所述步骤S2降温至8℃。
所述步骤S3酒精发酵温度控制在24℃。
所述步骤S3酒精发酵时间为7天。
所述步骤S6自然澄清时间为3个月。
所述步骤S6过滤膜采用厚度为1μm改性聚丙烯膜和厚度为0.4μm改性聚丙烯膜,双重膜过滤。
所述步骤S7密封储藏时间为16个月。
所述改性聚丙烯膜的制备方法为:
H1:将聚丙烯膜在等离子设备,氢气和氮气体积比1:1的混合气体氛围中进行等离子体改性,设置功率为100W,频率10MHz,气体流量为20ml/min,处理时间100S,得到带氨基的聚丙烯膜;
H2:将0.002g半胱氨酸,0.03g单巯基谷氧还蛋白Grx6酿酒酵母抽提物,100g干红葡萄酒,15g带氨基的聚丙烯膜,2g小苏打,30℃搅拌100分钟,再经过滤,晾干,得到改性聚丙烯膜。
实施例2:采用膜过滤的干红葡萄酒的酿造工艺,包括以下操作步骤:
S1葡萄原料的分选:
酿酒原料葡萄选自赤霞珠;对采摘后的赤霞珠进行人工分选,清除未成熟果、霉烂果;然后进行抽检化验,要求还原糖为235g/L、总酸为7g/L;
S2除梗破碎、入罐、冷浸渍:
除梗破碎后的葡萄中加入55mg/LSO2后,入罐,降温浸渍;
S3酒精发酵:
冷浸渍后,添加果胶酶15mg/L、活性干酵母160mg/L,进行酒精发酵;
S4分离、倒罐:
发酵后,分离皮渣,倒罐得到原酒;残糖控制在3.5g/L;
S5终止发酵:
在原酒中加入55mg/LSO2,终止发酵;
S6自然澄清、过滤:
自然澄清一定时间后,经膜过滤7次,得到干红葡萄酒;
S7除菌灌装、密闭储藏:
将过滤后的干红葡萄酒,除菌、灌装入瓶后,密封储藏。
所述步骤S2降温至9℃。
所述步骤S3酒精发酵温度控制在25℃。
所述步骤S3酒精发酵时间为8天。
所述步骤S6自然澄清时间为3个月。
所述步骤S6过滤膜采用厚度为1μm改性聚丙烯膜和厚度为0.4μm改性聚丙烯膜,双重膜过滤。
所述步骤S7密封储藏时间为17个月。
所述改性聚丙烯膜的制备方法为:
H1:将聚丙烯膜在等离子设备,氢气和氮气体积比1:2的混合气体氛围中进行等离子体改性,设置功率为150W,频率15MHz,气体流量为25ml/min,处理时间140S,得到带氨基的聚丙烯膜;
H2:将0.02g半胱氨酸,0.1g单巯基谷氧还蛋白Grx6酿酒酵母抽提物,105g干红葡萄酒,16g带氨基的聚丙烯膜,3g小苏打,35℃搅拌110分钟,再经过滤,晾干,得到改性聚丙烯膜。
实施例3:采用膜过滤的干红葡萄酒的酿造工艺,包括以下操作步骤:
S1葡萄原料的分选:
酿酒原料葡萄选自赤霞珠;对采摘后的赤霞珠进行人工分选,清除未成熟果、霉烂果;然后进行抽检化验,要求还原糖为245g/L、总酸为7.5g/L;
S2除梗破碎、入罐、冷浸渍:
除梗破碎后的葡萄中加入55mg/LSO2后,入罐,降温浸渍;
S3酒精发酵:
冷浸渍后,添加果胶酶15mg/L、活性干酵母190mg/L,进行酒精发酵;
S4分离、倒罐:
发酵后,分离皮渣,倒罐得到原酒;残糖控制在3.5g/L;
S5终止发酵:
在原酒中加入55mg/LSO2,终止发酵;
S6自然澄清、过滤:
自然澄清一定时间后,经膜过滤7次,得到干红葡萄酒;
S7除菌灌装、密闭储藏:
将过滤后的干红葡萄酒,除菌、灌装入瓶后,密封储藏。
所述步骤S2降温至9℃。
所述步骤S3酒精发酵温度控制在27℃。
所述步骤S3酒精发酵时间为9天。
所述步骤S6自然澄清时间为4个月。
所述步骤S6过滤膜采用厚度为2μm改性聚丙烯膜和厚度为0.5μm改性聚丙烯膜,双重膜过滤。
所述步骤S7密封储藏时间为17个月。
所述改性聚丙烯膜的制备方法为:
H1:将聚丙烯膜在等离子设备,氢气和氮气体积比1:2的混合气体氛围中进行等离子体改性,设置功率为15W,频率15MHz,气体流量为25ml/min,处理时间180S,得到带氨基的聚丙烯膜;
H2:将0.04g半胱氨酸,0.2g单巯基谷氧还蛋白Grx6酿酒酵母抽提物,115g干红葡萄酒,19g带氨基的聚丙烯膜,4g小苏打,35℃搅拌140分钟,再经过滤,晾干,得到改性聚丙烯膜。
实施例4:采用膜过滤的干红葡萄酒的酿造工艺,包括以下操作步骤:
S1葡萄原料的分选:
酿酒原料葡萄选自赤霞珠;对采摘后的赤霞珠进行人工分选,清除未成熟果、霉烂果;然后进行抽检化验,要求还原糖为250g/L、总酸为8g/L;
S2除梗破碎、入罐、冷浸渍:
除梗破碎后的葡萄中加入60mg/LSO2后,入罐,降温浸渍;
S3酒精发酵:
冷浸渍后,添加果胶酶20mg/L、活性干酵母200mg/L,进行酒精发酵;
S4分离、倒罐:
发酵后,分离皮渣,倒罐得到原酒;残糖控制在4g/L;
S5终止发酵:
在原酒中加入60mg/LSO2,终止发酵;
S6自然澄清、过滤:
自然澄清一定时间后,经膜过滤8次,得到干红葡萄酒;
S7除菌灌装、密闭储藏:
将过滤后的干红葡萄酒,除菌、灌装入瓶后,密封储藏。
所述步骤S2降温至10℃。
所述步骤S3酒精发酵温度控制在28℃。
所述步骤S3酒精发酵时间为10天。
所述步骤S6自然澄清时间为4个月。
所述步骤S6过滤膜采用厚度为2μm改性聚丙烯膜和厚度为0.5μm改性聚丙烯膜,双重膜过滤。
所述步骤S7密封储藏时间为18个月。
所述改性聚丙烯膜的制备方法为:
H1:将聚丙烯膜在等离子设备,氢气和氮气体积比1:3的混合气体氛围中进行等离子体改性,设置功率为200W,频率20MHz,气体流量为30ml/min,处理时间200S,得到带氨基的聚丙烯膜;
H2:将0.06g半胱氨酸,0.3g单巯基谷氧还蛋白Grx6酿酒酵母抽提物,120g干红葡萄酒,20g带氨基的聚丙烯膜,5g小苏打,40℃搅拌150分钟,再经过滤,晾干,得到改性聚丙烯膜。
对比例1:本例采用聚丙烯膜,不使用改性聚丙烯膜,其他同实施例1。
对比例2:本例不加入半胱氨酸,其他同实施例1。
对比例3:本例不加入单巯基谷氧还蛋白Grx6酿酒酵母抽提物,其他同实施例1。
表1:各实施例与对比例的测试结果
通过表1中各实施例与对比例的数据分析,本发明采用改性聚丙烯膜膜过滤技术,可以将葡萄酒里的细微不沉淀的杂质去除,有效提高干红葡萄酒品质和透明度。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.采用膜过滤的干红葡萄酒的酿造工艺,其特征在于:包括以下操作步骤:
S1 葡萄原料的分选:
酿酒原料葡萄选自赤霞珠;对采摘后的赤霞珠进行人工分选,清除未成熟果、霉烂果;然后进行抽检化验,要求还原糖为 230-250g/L、总酸为 6.5-8g/L;
S2 除梗破碎、入罐、冷浸渍:
除梗破碎后的葡萄中加入 50-60mg/LSO2后,入罐,降温浸渍;
S3 酒精发酵:
冷浸渍后,添加果胶酶 10-20mg/L、活性干酵母 150-200mg/L,进行酒精发酵;
S4 分离、倒罐:发酵后,分离皮渣,倒罐得到原酒;残糖控制在 3-4g/L;
S5 终止发酵:
在原酒中加入 50-60mg/LSO2,终止发酵;
S6 自然澄清、过滤:
自然澄清一定时间后,经膜过滤 6-8 次,得到干红葡萄酒;
S7 除菌灌装、密闭储藏:
将过滤后的干红葡萄酒,除菌、灌装入瓶后,密封储藏;
所述步骤 S6 过滤膜采用厚度为 1-2μm 改性聚丙烯膜和厚度为 0.4-0.5μm改性聚丙烯膜,双重膜过滤;
所述改性聚丙烯膜的制备方法为:
H1:按重量份,将聚丙烯膜在等离子设备,氢气和氮气体积比 1:(1-3)的混合气体氛围中进行等离子体改性,设置功率为 100-200W,频率 10-20MHz,气体流量为 20-30ml/min,处理时间 100-200S,得到带氨基的聚丙烯膜;
H2:按重量份,将 0.002-0.06 份半胱氨酸,0.03-0.3 份单巯基谷氧还蛋白Grx6 酿酒酵母抽提物,100-120 份干红葡萄酒,15-20 份带氨基的聚丙烯膜,2-5份小苏打,30-40℃搅拌 100-150 分钟,再经过滤,晾干,得到改性聚丙烯膜;
单巯基谷氧还蛋白 Grx6 酿酒酵母抽提物和半胱氨酸的巯基分别与带氨基的聚丙烯膜的
氨基进行巯基- 氨基迈克尔加成反应,得到改性聚丙烯膜。
2.根据权利要求 1 所述的采用膜过滤的干红葡萄酒的酿造工艺,其特征在于:所述步骤 S2 降温至 8-10℃。
3.根据权利要求 1 所述的采用膜过滤的干红葡萄酒的酿造工艺,其特征在于:所述步骤 S3 酒精发酵温度控制在 24-28℃。
4.根据权利要求 1 所述的采用膜过滤的干红葡萄酒的酿造工艺,其特征在于:所述步骤 S3 酒精发酵时间为 7-10 天。
5.根据权利要求 1 所述的采用膜过滤的干红葡萄酒的酿造工艺,其特征在于:所述步骤 S6 自然澄清时间为 3-4 个月。
6.根据权利要求 1 所述的采用膜过滤的干红葡萄酒的酿造工艺,其特征在于:所述步骤 S7 密封储藏时间为 16-18 个月。
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