CN1710047A - Lactic wine - Google Patents
Lactic wine Download PDFInfo
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- CN1710047A CN1710047A CN 200410048267 CN200410048267A CN1710047A CN 1710047 A CN1710047 A CN 1710047A CN 200410048267 CN200410048267 CN 200410048267 CN 200410048267 A CN200410048267 A CN 200410048267A CN 1710047 A CN1710047 A CN 1710047A
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- lactic acid
- grape wine
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- wine
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Abstract
This invention belongs to the production technology field of grape wine. This invention adopts different microorganism's fermented technology twice that produces the totally new-type grape wine rich in lactic acid. Utilize Bulgarian milk bacillus and addicted to the hot streptococcus to carry on the first lactic acid and ferment to the grape juice at first, make the fermented liquid rich in the lactic acid. Then utilize beer yeast to carry on the second alcohol to ferment , produce the lactic acid grape wine, the flavor is unique , there is a traditional grape wine flavor, there is lactic acid fragrant smell, sour and sweet and agreeable to the taste, the mouth feel is soft, it is the health grape wine.
Description
Technical field lactic acid grape wine of the present invention relates to technical field of fruit wine production, particularly the Production of Wine technical field.
The background technology Production of Wine is with a long history, because of its contained alcoholic strength is low, and also nutritious and accepted by increasing human consumer, the market requirement sharply enlarges.
At present, a lot of about the documents and materials of classification of report grape wine and wine production processes aspect, for example: " wine quality and check ", horse are worn and are selected and compile work, China Measuring Press, 2002; " wine-making technology and equipment choosing handbook, Jin Fengxie chief editor, Chemical Industry Press, 2003.According to documents and materials, the grape wine kind is less at present, and local flavor is single, and production technique all adopts one time fermentation, i.e. the single fermented type of zymamsis, and all to add SO in the production technique
2SO
2Be requisite additive in Production of Wine and the preservation process, SO
2Play and protect look, function such as antibacterial, anti-oxidant.As everyone knows, SO
2Harmful to HUMAN HEALTH, should replace with other toxicological harmless type health additive.It is anticancer, antitumor that lactic acid has, activating immune cell, and reducing blood-fat suppresses the function that harmful microorganism is bred in the enteron aisle.The lactic acid that lactic acid grape wine of the present invention is rich in has improved health care vinous greatly and has been worth, and improves local flavor, sour and sweet palatability has reduced pH value vinous, has sterilization and anticorrosion, protects look, oxidation resistant function, the health additive is added in combination again, so fully phases out SO in the production technique of the present invention
2Interpolation.
Summary of the invention the purpose of this invention is to provide a kind of Production of Wine new technology, and a kind of novel fully, unique flavor, senior no sulphur health wine are provided.
Solution of the present invention is: adopt the fermentation of secondary different microorganisms, the different fermentations process technology is produced fermented type lactic acid grape wine.The raw material grape is at first inoculated lactobacillus bulgaricus and thermophilus streptococcus through handling allotment, carries out the fermentation first time, lactic fermentation produces abundant lactic acid in the fermented liquid, and then the inoculation cereuisiae fermentum, carry out the fermentation second time, lactic acid grape wine is produced in zymamsis.
Characteristics of the present invention:
1, the present invention adopts twice different microorganisms fermentation, and the different fermentations process technology is produced the grape wine that is rich in lactic acid.
2, lactic acid grape wine unique flavor of the present invention, existing tradition local flavor vinous has strong lactic acid fragrance again, sour and sweet palatability, mouthfeel is soft.
3, lactic acid grape wine of the present invention is a kind of high-class healthy wine, initiates no sulphur grape wine.
4, technical indicator, the outward appearance redness is transparent, alcoholic strength 10%-12% (V/V), lactic acid 1%, pH4.5-5.0, sugar degree 12%.
Embodiment describes in further detail the present invention below in conjunction with technological process.
Grape → select cleans → squeezes the juice → allocates → fermentation (lactic fermentation) for the first time → allotment fermentation (zymamsis) → filter cleaner → allotment → cask-aging → change bucket → filtration sterilization → bottling → finished product for the second time
Grape is through selecting cleaning, entering juice extractor squeezes the juice, Sucus Vitis viniferae is pumped into blend tank, add 2% milk powder, and transfer to sugar degree 20% with sucrose, send into fermentor tank, pericarp and seed are also added in the fermentor tank, and the lactobacillus bulgaricus and the thermophilus streptococcus (ratio of two kinds of bacterial classifications is 1: 1) of inoculation 2% carry out the lactic fermentation first time, the control leavening temperature is 40 ℃, and fermentation termination is pH4.5-5.0.Allocate when reaching fermentation termination, adding sucrose to sugar degree is 20%, inoculates 2% beer yeast powder, carries out the zymamsis second time, and leavening temperature is controlled at 25 ℃, stops fermentation when reaching desired alcoholic strength.Emit fermented liquid, enter pressure filter and carry out filter cleaner, filtrate is allocated, add 0.1% xitix, 0.2% Lyeopene, 0.1% potassium sorbate, the deployed wine liquid oak barrel of packing into is carried out ageing, need the precipitation clarification change bucket, after filtration bottling warehouse-in after the degerming.
Claims (4)
1, a kind of lactic acid grape wine, it is characterized in that adopting secondary different microbial fermentation techniques to produce, at first utilize milk-acid bacteria to carry out lactic fermentation, be fermentation for the first time, make and produce abundant lactic acid in the Sucus Vitis viniferae fermented liquid, and then utilize cereuisiae fermentum to carry out zymamsis, for fermentation for the second time, produce the lactic acid grape wine that is rich in lactic acid.
2, according to the described lactic acid grape wine of claim 1, it is characterized in that in Sucus Vitis viniferae adding a certain amount of milk powder, at first utilize lactobacillus bulgaricus and thermophilus streptococcus to carry out lactic fermentation, fermented liquid is reached contain the lactic acid about 1%.
3, according to the described lactic acid grape wine of claim 1, it is characterized in that adopting cereuisiae fermentum, to carry out the fermentation second time through lactic acid fermented fermented liquid, i.e. zymamsis reaches desired alcoholic strength 10%-12% (V/V).
4,, it is characterized in that existing grape wine local flavor has lactic acid fragrance again, the red clear of outward appearance, pH4.5-5.0, sugar degree 12%, sour and sweet palatability according to the described lactic acid grape wine of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410048267 CN1710047A (en) | 2004-06-17 | 2004-06-17 | Lactic wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410048267 CN1710047A (en) | 2004-06-17 | 2004-06-17 | Lactic wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1710047A true CN1710047A (en) | 2005-12-21 |
Family
ID=35706337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410048267 Pending CN1710047A (en) | 2004-06-17 | 2004-06-17 | Lactic wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1710047A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204174B (en) * | 2006-12-22 | 2011-01-26 | 刘杰龙 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
| CN105695234A (en) * | 2016-04-06 | 2016-06-22 | 李杨 | Duoyi fruit liquor and preparation method thereof |
| CN105960450A (en) * | 2014-01-21 | 2016-09-21 | 科.汉森有限公司 | Production of a low-alcohol fruit beverage |
| CN113073022A (en) * | 2021-04-25 | 2021-07-06 | 枣庄学院 | Microbial clarification method of fruit wine |
-
2004
- 2004-06-17 CN CN 200410048267 patent/CN1710047A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204174B (en) * | 2006-12-22 | 2011-01-26 | 刘杰龙 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
| CN105960450A (en) * | 2014-01-21 | 2016-09-21 | 科.汉森有限公司 | Production of a low-alcohol fruit beverage |
| US10647951B2 (en) | 2014-01-21 | 2020-05-12 | Chr. Hansen A/S | Production of a low-alcohol fruit beverage |
| CN105695234A (en) * | 2016-04-06 | 2016-06-22 | 李杨 | Duoyi fruit liquor and preparation method thereof |
| CN105695234B (en) * | 2016-04-06 | 2019-06-14 | 李杨 | One kind is mostly according to fruit white wine and preparation method thereof |
| CN113073022A (en) * | 2021-04-25 | 2021-07-06 | 枣庄学院 | Microbial clarification method of fruit wine |
| CN113073022B (en) * | 2021-04-25 | 2023-02-07 | 枣庄学院 | Microbial clarification method for fruit wine |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |