CN117736816A - Production process and application of fragrant and jade grape distilled liquor - Google Patents

Abstract

The invention discloses a production process and application of fragrant jade grape distilled liquor. The process takes jasmine-flavor fresh grape variety fragrant jade as a raw material, and finally obtains the grape distilled wine with the alcohol content of 42.0+/-1.0%vol through the steps of harvesting, sorting, stem removal, crushing, normal-temperature soaking and fermentation, series double-kettle one-time distillation, ageing, freezing, filtering, filling and the like. The technology innovation adopts preferred French yeast GRE, and dry white wine is brewed by using a normal temperature peel dipping fermentation technology as distilled base wine; the series double-kettle primary distillation replaces the traditional secondary distillation method, so that the time is saved, the energy consumption is reduced, the flower and fruit fragrance is enriched to the greatest extent, and the taste is greatly improved. The wine body of the fragrant jade grape distilled wine obtained by adopting the process is clear and colorless, the flower fragrance and the fruit fragrance are prominent, the wine body is coordinated, the aftertaste is sweet, and the representativeness is extremely strong.

Description

Production process and application of fragrant and jade grape distilled liquor

Technical Field

The invention belongs to the technical field of grape wine brewing, and particularly relates to a production process and application of fragrant and jade grape distilled wine.

Background

The fragrant jade grape ripe fruit particles are light yellow, large in fruit particles, fresh and sweet in fruit taste, have jasmine fragrance, are excellent fresh grape varieties, and are deeply favored by consumers. Along with the development of the grape industry, the grape industry chain is also continuously extended, and the processing and fermentation of the grapes into special wine products are important ways for improving the added value of the industry. Under the trend background of wine consumption individuation, consumption scene diversification and the like, the wine products are also subjected to individuation development, and the flower and fruit fragrance type wine brewed by the fragrant jade should have certain market potential, so that the brewing technology of the special fragrant jade wine needs to be innovated and developed.

In the production of grape distilled liquor, varieties such as white jade neon, bai Fuer, pigeon house white and Jiali brewing are generally used as raw materials, the raw materials are fermented into base liquor with the alcoholicity of about 10 percent by volume, then a Xia Langde kettle distiller is used for secondary distillation, the primary distillation is rough distillation, the rough distilled liquor with the alcoholicity of about 20 percent to 30 percent by volume is obtained, and the alcoholicity of the distillate after the secondary distillation reaches 70 percent to 72 percent by volume; after ageing in oak barrel, blending, filling and selling, the alcoholicity of the finished wine is about 40% vol. However, when developing technology development with xiangyu grape as raw material, it was found that there are mainly 2 problems with adopting Xia Langde double distillation:

1. the total amount of non-alcoholic volatile matters of the fragrant jade grape distilled liquor is low, the flower and fruit fragrance of the product is not prominent, the taste is low, and the representativeness is not strong;

2. the distillation time is longer, the energy consumption is high, the yield of the finished wine is low, and the volume of the final finished wine (the alcohol degree is 42 percent by volume) after the secondary distillation is only about 12 percent of the volume of the distilled base wine (the alcohol degree is 12 percent by volume).

Disclosure of Invention

Aiming at the problems, the invention provides a production process of the xiangyu grape distilled liquor. The process takes light-color fresh grape variety xiangyu as a raw material, and finally obtains the grape distilled wine with the alcohol content of 42.0+/-1.0% vol through the steps of harvesting, sorting, stem removal, crushing, normal-temperature soaking and fermentation, one-time distillation with double kettles connected in series, ageing, freezing, filtering, filling and the like. The technology innovation adopts preferred French yeast GRE, and dry white wine is brewed by using a normal temperature peel dipping fermentation technology as distilled base wine; the series double-kettle primary distillation replaces the traditional secondary distillation method, so that the time is saved, the energy consumption is reduced, the flower and fruit fragrance is enriched to the greatest extent, and the taste is greatly improved. The wine body of the fragrant jade grape distilled wine obtained by adopting the process is clear and colorless, the flower fragrance and the fruit fragrance are prominent, the wine body is coordinated, the aftertaste is sweet, and the representativeness is extremely strong.

In order to achieve the above purpose, the invention discloses the following technical scheme:

a process for preparing the distilled wine from fragrant jade grape includes such steps as collecting grape, sorting, removing stems, breaking, immersing and fermenting at ordinary temp., dual-still series distillation, post-treating, ageing, freezing, filtering and loading in containers. The method is characterized in that:

(1) Removing stems of grape, crushing, adding 30-50mg/L sulfur dioxide without pectase; 12 After h, adding 150-250 mg/L of Saccharomyces cerevisiae GRE of LALLEMAND company, controlling the temperature to be 23-27 ℃, carrying out submerged fermentation with skin, and adjusting the sugar content by calculating the alcohol content of 18g/L of sugar converted into 1% vol with the target alcohol content of 12% vol; when the content of residual sugar is less than 4 g/L, separating the transfer pot, adding 40-50 mg/L sulfur dioxide, and stopping fermentation to obtain distilled base wine.

(2) Tandem double-kettle primary distillation: and (3) 30-40 days after obtaining the grape wine base, adopting a series-type double-kettle distillation device for one-time distillation to obtain the grape wine base with the alcohol content of 42.0+/-1.0% vol.

The tandem double-kettle distillation equipment is characterized in that a distillation kettle is additionally arranged at the front end of a Xia Langde kettle-type distiller, the distillation kettle comprises 2 distillation kettles, 2 fractionation balls, 2 gooseneck pipes and 1 condenser (preheater), wherein the distiller, the fractionation balls and the gooseneck pipes are made of red copper, and the condenser is made of stainless steel. The double kettles are connected in series through a gooseneck, namely, the gooseneck of the front end kettle A is inserted into the bottom of the kettle B, and the gooseneck of the kettle B is connected with a condenser (preheater). Adding distilled grape wine base into the kettle A, adding a small amount of distilled water into the kettle B, and enabling the distilled water to pass through the gooseneck of the kettle A. And (3) heating the kettle A firstly, and stopping heating the kettle B after the wine is discharged when the temperature of the wine in the kettle A reaches 60 ℃. Removing the distilled wine head, wherein the volume of the wine head is 2% of that of the grape wine base; then the wine body is connected, and when the alcohol content of the distillate is about 12%vol, the wine body is stopped; then the wine tails are arranged, and when the alcohol content of the distillate is 1.5 percent vol, the wine tails are stopped; the wine head and the wine tail are combined and stored separately, and can be used as industrial alcohol, and the wine body is the grape distilled raw wine.

(3) Aging, freezing, filtering and filling: aging grape distilled wine in stainless steel tank for more than 1 year, freezing at low temperature, filtering, and packaging.

The invention further discloses application of the xiangyu grape distilled liquor produced by the process in improving total amount of non-alcoholic volatile matters. The experimental results show that: the series double-kettle one-time distillation technology adopted by the invention furthest reserves ester aroma components, improves the total amount of non-alcohol volatile matters, has prominent flower and fruit aroma, shortens the distillation time, improves the distillation efficiency and reduces the energy consumption. The final finished wine is colorless, clear and transparent, the fragrance of flowers and fruits is strong, the aftertaste is sweet, and the representativeness is extremely strong.

The invention is described in more detail below:

(1) Harvesting and sorting grapes: the grape can be picked up when the content of soluble solids of the grape is more than or equal to 18 percent Brix, and the fruits, stiff fruits, rotten leaves, sundries and the like are picked up;

(2) Removing stalks and crushing: crushing grape raw materials, adding sulfur dioxide while feeding, adding 30-40 mg sulfur dioxide into each kilogram of grape raw materials, and performing closed circulation once without using pectase;

(3) Soaking and fermenting at normal temperature: adding sulfur dioxide 12-h, adding 150-250 mg/L Saccharomyces cerevisiae GRE (Saccharomyces cerevisiae GRE, french LALLEMAND company), controlling temperature at 23-27deg.C, and carrying out soaking fermentation with skin; the sugar content was adjusted for a target alcohol content of 12% vol calculated as 18g/L sugar to 1% vol alcohol;

(4) Terminating fermentation: when the content of residual sugar is less than 4 g/L, separating the rotary tank, adding 40-50 mg/L of sulfur dioxide, and stopping fermentation to obtain distilled base wine;

(5) Tandem double-kettle primary distillation: and (3) 30-40 days after obtaining the grape wine base, adopting a series-type double-kettle distillation device for one-time distillation to obtain the grape wine base with the alcohol content of 42.0+/-1.0% vol.

The tandem double-kettle distillation equipment is characterized in that a distillation kettle is additionally arranged at the front end of a Xia Langde kettle type distiller, the distillation kettle comprises 2 distillation kettles, 2 goosenecks, 1 preheater and 1 condenser, the double kettles are connected in series through the goosenecks, namely, the gooseneck of a front end kettle A is inserted into the bottom of a kettle B, and the gooseneck of the kettle B is connected with the preheater and the condenser. Adding distilled grape wine base into the kettle A, adding a small amount of distilled water into the kettle B, and enabling the distilled water to pass through the gooseneck of the kettle A. And (3) heating the kettle A firstly, and stopping heating the kettle B after the wine is discharged when the temperature of the wine in the kettle A reaches 60 ℃. Removing the distilled wine head, wherein the volume of the wine head is 2% of that of the grape wine base; then the wine body is connected, and when the alcohol content of the distillate is about 12%vol, the wine body is stopped; then the wine tails are arranged, and when the alcohol content of the distillate is 1.5 percent vol, the wine tails are stopped; the wine head and the wine tail are combined and stored separately, and can be used as industrial alcohol, and the wine body is the grape distilled raw wine.

(6) Aging, freezing, filtering and filling: aging grape distilled wine in stainless steel tank for more than 1 year, freezing at low temperature, filtering, and packaging.

The wine body of the fragrant jade grape distilled wine with the alcohol degree of 42.0+/-1.0 percent of vol is clear and colorless, the fragrance of flowers and fruits is outstanding, the wine body is coordinated, the aftertaste is not bitter, the wine is sweet, and the typical property is extremely strong.

Compared with the prior art, the invention has the following 2 innovation points:

1. the fermentation process of the wine (distilled base wine) is optimized: GRE-type yeasts suitable for Jade grape were selected from 7 commercial Saccharomyces cerevisiae (D254, R2, KD, 71B, L2323, GRE and EC1118 of French LALLEMAND Co.); the method compares 3 fermentation modes ((1) pure juice fermentation, (2) skin fermentation, (3) skin soaking fermentation and then pure juice fermentation), optimizes the skin soaking time and soaking temperature, and makes the flower and fruit fragrance of the distilled base wine more outstanding.

Adopts a series double-kettle primary distillation method to replace Xia Langde secondary distillation method, and designs and optimizes the distillation technology: the unique feeding mode of adding distilled base liquor into a front kettle (A kettle) and adding a small amount of distilled water into a rear kettle (B kettle) is adopted, the heating sequence and heating time are designed and optimized, and the wine body interception time is proved, compared with Xia Langde secondary distilled liquor, the total non-alcoholic volatile matter (volatile acid + esters + aldehydes + furfural + higher alcohols) of the series double-kettle primary distilled liquor is increased by 23.22%, and the total non-alcoholic matter is increased to 7.11g/L (100% vol ethanol) from 5.77 g/L (100% vol ethanol); the content of ester components showing flower and fruit fragrance is increased by 52.58 percent, from 44.69 mg/L to 68.19 mg/L, and simultaneously, the sensory analysis also shows that the fragrance intensity and the product typical property of the fragrant jade grape distilled liquor are obviously improved. In addition, the distillation time is reduced by more than 50%, the energy consumption is reduced by more than 35%, and the volume ratio of the final product wine (with the alcoholicity of 42% vol) to the volume of the distilled base wine (with the alcoholicity of 12% vol) is increased from 12.3% to 25.8%.

The invention comprehensively uses the 2 key innovative technologies, takes the fragrant jade grape as the raw material, innovatively adopts the normal temperature skin-carried dipping technology in the dry red process to produce the dry white wine as the distilled base wine, and improves the dry extract content of the base wine; the series double-kettle one-time distillation technology keeps ester aroma components to the greatest extent, improves the total amount of non-alcoholic volatile matters, improves the distillation efficiency, and finally the finished wine is colorless, clear and transparent, rich in flower and fruit aroma, and has no bitter aftertaste and sweet aftertaste, and extremely strong typically.

Drawings

FIG. 1 is a schematic diagram of a series double tank of the present invention.

In the figure: 1. 2 parts of distillation still, 2 parts of fractionation ball, 3 parts of gooseneck, 4 parts of condenser (the upper layer is preheated by adding base liquor and the lower layer is cooled by adding cooling water), 5 parts of base liquor preheating inlet, 6 parts of base liquor preheating outlet, 7 parts of cooling water inlet, 8 parts of cooling water outlet, 9 parts of wine outlet.

Detailed Description

The invention is described below by means of specific embodiments. The technical means used in the present invention are methods well known to those skilled in the art unless specifically stated. Further, the embodiments should be construed as illustrative, and not limiting the scope of the invention, which is defined solely by the claims. Various changes or modifications to the materials ingredients and amounts used in these embodiments will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The raw materials and reagents used in the invention are all commercially available. Wherein the yeast is GRE of French LALLEMAND company.

Example 1

(1) Harvesting and sorting grapes: harvesting grape when the content of soluble solids is 18% Brix, and removing diseased fruits, stiff fruits, rotten leaves, sundries and the like;

(2) Removing stalks and crushing: crushing grape raw materials, adding sulfur dioxide while feeding, adding 40 mg sulfur dioxide into each kilogram of grape raw materials, and performing closed circulation once without using pectase;

(3) Soaking and fermenting at normal temperature: adding 200 mg/L of Saccharomyces cerevisiae GRE of preferred French LALLEMAND company after adding sulfur dioxide 12 and h, controlling the temperature to 26 ℃, and carrying out impregnation fermentation with skin; the sugar content was adjusted for a target alcohol content of 12% vol calculated as 18g/L sugar to 1% vol alcohol;

(4) Terminating fermentation: when the residual sugar content is less than 4 g/L, separating the transfer pot, adding 40 mg/L sulfur dioxide to stop fermentation to obtain distilled base wine, and storing the base wine in a stainless steel pot in an oxygen-sealed manner.

(5) And (3) on the 35 th day after obtaining the grape wine base, adopting full red copper serial double-kettle distillation equipment to perform one-time distillation to obtain the grape wine base with the alcohol content of 42.0+/-1.0% vol.

As shown in the structural schematic diagram of FIG. 1, the tandem double-kettle distillation equipment is characterized in that a distillation kettle is added at the front end of a Xia Langde kettle-type distiller, the distillation kettle comprises 2 distillation kettles, 2 goosenecks, 1 preheater and 1 condenser, the double kettles are connected in series through the goosenecks, namely, the gooseneck of the front end kettle A is inserted into the bottom of the kettle B, and the gooseneck of the kettle B is connected with the preheater and the condenser. Adding distilled grape wine base into the kettle A, adding a small amount of distilled water into the kettle B, and enabling the distilled water to pass through the gooseneck of the kettle A. And (3) heating the kettle A firstly, and stopping heating the kettle B after the wine is discharged when the temperature of the wine in the kettle A reaches 60 ℃. Removing the distilled wine head, wherein the volume of the wine head is 2% of that of the grape wine base; then the wine body is connected, and when the alcohol content of the distillate is 12%vol, the wine body is stopped; then the wine tails are arranged, and when the alcohol content of the distillate is 1.5 percent vol, the wine tails are stopped; the wine head and the wine tail are combined and stored separately, and can be used as industrial alcohol, and the wine body is the grape distilled raw wine.

(6) Aging, freezing, filtering and filling: aging grape distilled wine in stainless steel tank for more than 1 year, freezing at low temperature, filtering, and packaging.

The product of the invention is tested by a fifty-eighth station of Tianjin city quality supervision and test station, and the test result is as follows:

table 1 inspection report (page 1)

NO. N18-001-094-03

Table 2 inspection report (page 2)

NO. N18-001-094-03

Conclusion: the sample is qualified according to GB/T11856-2008 standard.

Claims (2)

1. A production process of a fragrant and jade grape distilled liquor comprises the steps of grape harvesting and sorting, stem removal and crushing, normal temperature soaking and fermentation, series double-kettle one-time distillation, after-taste treatment, ageing, freezing, filtering and filling; the method is characterized in that:

(1) Removing stems of grape, crushing, adding 30-50mg/L sulfur dioxide without pectase; 12 After h, adding 150-250 mg/L of Saccharomyces cerevisiae GRE of LALLEMAND company, controlling the temperature to be 23-27 ℃, and carrying out impregnation fermentation with skin; the sugar content was adjusted for a target alcohol content of 12% vol calculated as 18g/L sugar to 1% vol alcohol; when the content of residual sugar is less than 4 g/L, separating the rotary tank, adding 40-50 mg/L of sulfur dioxide, and stopping fermentation to obtain distilled base wine;

(2) Tandem double-kettle primary distillation: after 30-40 days of obtaining grape wine base, adopting serial double-kettle distillation equipment to perform primary distillation to obtain grape wine base with alcohol content of 42.0+/-1.0% vol;

the tandem double-kettle distillation equipment is characterized in that a distillation kettle is added at the front end of a Xia Langde kettle-type distiller, the distillation kettle comprises 2 distillation kettles, 2 fractionation balls, 2 goosenecks and 1 condenser (preheater), wherein the distiller, the fractionation balls and the goosenecks are made of red copper materials, and the condenser is made of stainless steel materials; the double kettles are connected in series through a gooseneck, namely, the gooseneck of the front end kettle A is inserted into the bottom of the kettle B, and the gooseneck of the kettle B is connected with a condenser (a preheater); adding the distilled grape wine base into a kettle A, adding a small amount of distilled water into a kettle B, and enabling the distilled water to pass through a gooseneck of the kettle A; heating the kettle A, and stopping heating the kettle B after the wine is discharged when the temperature of the wine in the kettle A reaches 60 ℃; removing the distilled wine head, wherein the volume of the wine head is 2% of that of the grape wine base; then the wine body is connected, and when the alcohol content of the distillate is about 12%vol, the wine body is stopped; then the wine tails are arranged, and when the alcohol content of the distillate is 1.5 percent vol, the wine tails are stopped; the wine heads and the wine tails are combined and stored separately, so that the wine can be used as industrial alcohol, and the wine body is the grape distilled raw wine;

(3) Aging, freezing, filtering and filling: aging grape distilled wine in stainless steel tank for more than 1 year, freezing at low temperature, filtering, and packaging.

2. Use of a xiangyu wine produced by the process of claim 1 to increase the total amount of non-alcoholic volatiles.