CN1775939A - Frozen wine and its preparing method - Google Patents
Frozen wine and its preparing method Download PDFInfo
- Publication number
- CN1775939A CN1775939A CN 200510123464 CN200510123464A CN1775939A CN 1775939 A CN1775939 A CN 1775939A CN 200510123464 CN200510123464 CN 200510123464 CN 200510123464 A CN200510123464 A CN 200510123464A CN 1775939 A CN1775939 A CN 1775939A
- Authority
- CN
- China
- Prior art keywords
- wine
- grape
- temperature
- frozen
- fruit juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a freeze grape wine and the method to manufacture that belongs to wine producing field. The process includes the following steps: selecting grape and taking fast freezing to keep fresh in low temperature, warming in natural temperature, reducing peduncle, compressing, separating the flesh and the juice, purifying, fermenting at a certain temperature, separating to kettle and storage, mixing, taking second freezing process, filtering and bottling. The invention has taken strict test from the four aspects of color aroma, taste and alimentation. And it has all the features of the existing freeze wine.
Description
(1) technical field
The present invention relates to a kind of frozen wine and preparation method thereof.Belong to the wine product field.
(2) background technology
Ice wine is that a kind of mouthfeel is excellent, pleasant aroma, nutritious grape drinks wine, is a kind of wine product that health is highly profitable.Ice wine came out Frank Buddhist nun of Germany the seventies in 20th century, it be when grape after freezing naturally on the grape trellis, the brew of getting forms, afterwards, the country that natural condition such as Canadian and Austria suit had also produced ice wine in succession.But, require grape under the situation of not plucking, to utilize physical environment to make it freezing owing to produce ice wine, the grape after harvesting between-10 ℃ to-13 ℃ is freezing preferably, shortcoming is that output is extremely limited, causes price very high, has only a few peoples afford to consume; In addition, grapevine is through freezing, damages very greatly, and the growth of next year can be subjected to very big influence.
Wherein, ice wine has following advantage especially:
1: tonic effect: ice wine is the high-grade drink with multiple nutritional components.Drinking of appropriateness can improve the Zhang Du of muscle directly to nerve system of human body generation effect, and nervous center is played comfortable cheerful and light-hearted and excited effect.And ice wine contains multiple amino acids, mineral substance and multivitamin, and the function of keeping and regulating human body is played the effect of nourishing, is indispensable nutritive medium;
2: anti-old, beauty treatment, fat reducing and control cardiovascular and cerebrovascular diseases: containing abundant poly-aldehydes matter in the ice wine, is a kind of antioxidant, prevents that cellular oxidation is aging, prevention of arterial hardened effect, but reducing cholesterol (LDL);
The modern always is accustomed to meat, milk, milk wet goods animal fat, but often drinks ice wine and be difficult for suffering from heart trouble.Therefore, drink ice wine in right amount human body is played active effect necessarily anti-ageing, that diseases prevention is prolonged life;
3: the diuretic actions of quenching one's thirst: ice wine unresolvable tartaric acid, citric acid equal size are higher, drink ice wine under the proper temperature and not only can quench one's thirst, and again diuresis arranged, prevent and treat the function of oedema.Containing poly-phenol in the ice wine is a kind of anti-oxidant (SOD) material, has manufacturing protein (HDL), the function of checking the active oxygen vigor, and active oxygen can cause that also uric acid is too much.Therefore, drink ice wine the gout that is caused by uric acid is had certain assisting therapy effect.Even the somebody thinks, dry type ice wine is substantially free of sugar, and its useful various compositions also have certain effect to preventing diabetes.
(3) summary of the invention
[problem that will solve]
Purpose of the present invention provides a kind of a kind of frozen wine that health is highly profitable; The preparation method of this wine is provided simultaneously.
[technical scheme]
The inventor has optimized preparation of wine through for many years development, successfully manufactures experimently out frozen wine, and has newly added a kind for wineshop family.Though this wine is not to use the grape brew of plucking from the grapevine of freezing,,, possess all characteristics of existing ice wine through strict check and test from color, fragrance, mouthfeel, four aspects of nutritive ingredient.
Through secular test, the contriver has invented a kind of zymotechnique that is suitable for plucking the freezing grape in back, and is specific as follows:
The preparation method of frozen wine of the present invention through after cleaning, is fermented grape, it is characterized in that: after grape is cleaned, its quick freezing, preservation by low temperature, naturally rise again, carry out the destemming fragmentation then, squeezing, fruit juice separating, purifying treatment, temperature controlled fermentation, tank switching separates, and allotment is blent, the secondary freezing treatment, filter bottling, wherein said quick-freezing method is to reduce in 10～24 hours below-25 ℃, preferably reduces to-28 ℃～-30 ℃ in 10～24 hours.
Above-mentioned grape percentage of damage is 100%.
After the above-mentioned purifying treatment pulp is put into fermentation cylinder for fermentation.
Above-mentioned preservation by low temperature step is-10 ℃ of following fresh-keeping two weeks, preferred-10 ℃.
Above-mentioned rising again naturally is the grape after the fresh-keeping outbound to be placed under the environment of consecutive days photograph rise again naturally, and requirement is grape temperature recovery to 5～8 ℃.
The temperature of above-mentioned fermenting process is controlled at 16～18 ℃.
The percentage of damage of above-mentioned grape is 100%, then pulp is put into fermentor tank.
In the above-mentioned purifying treatment step, divide nature clarification and polygalacturonase two stages of clarification, wherein, clarification is as follows naturally: left standstill 3～5 hours, temperature is controlled at 5～8 ℃, preferred 5～6 ℃.Polygalacturonase settling time 8～12 hours, polygalacturonase addition 0.02～0.05%, the temperature in polygalacturonase clarification stage is controlled at below 17 ℃.
Being described in detail as follows of whole production technical process:
1. the selection of grape material:
1.1 kind: preferred Chardonney, Cabernet Sauvignon, requirement is the sugar degree height, select for use the grape of other kinds also can implement the present invention, but effect can't reach the effect of the high grape variety of sugar degree.
1.2 outward appearance: anosis fruit, mould decayed fruit, pesticidal contamination fruit, fruit ear are neat, ripe.The colored species degree of staining is more than 80%.
1.3 minimum pol: Chardonney 17 degree, Cabernet Sauvignon 19 degree, hamburger Moschus 14 degree, Italian Riesling's 16 degree.Other kind company adds corresponding glucose and replenishes according to the grape growth situation in every year.
2. grape collection and transportation:
2.1 in time gather after in time plucking behind the grape maturity, the edge of a field sub-elects the raw material that brewery requires.Container is clean plastics twenty-feet equivalent unit, and the overfill of forbidding casing crushes grape when piling up, and is each clean with the necessary high pressure water washing of back plastic box.
2.2 grape is in time sent quick freezing repository to after transporting to freezer, highly is 5-8 standard basket.Be not less than the gap of 10cm between every buttress and the every row, be convenient to the cold air circulation, the quick-frozen effect is even, and quick freezing temperature arrives below-25 ℃ in 10-24 hour, and is preferred-28～-30 ℃, that grape is freezing evenly.Test for a long time through the applicant, find that effect is best after these temperature range refrigerated grape starting material are being produced product, the mouthfeel of wine, taste the best, preferred 1-100 of quick-frozen time hour.
2.3 quick-frozen changes fresh-keeping warehouse over to after finishing, preservation temperature is controlled at below-10 ℃, two weeks of fresh keeping time.
2.4 fresh-keeping two weeks back outbound is placed on the concrete platform of rewinding field and rises again naturally, individual layer is piled up, the basket with the basket, the row and in the ranks the crack be not less than 10cm, along with ging up naturally of grape temperature, grape disengages part moisture content, prepares the destemming fragmentation when treating basket interior grape temperature recovery to 5--8 ℃.
3. destemming fragmentation:
3.1 the broken import destemming crusher that uses is in the pulp input Atmosphere Presser after the fragmentation.(in the Cabernet Sauvignon input fermentor tank)
3.2 before and after the processing processing machine is cleaned, adjusts, and keep the health in processing place.Through test for a long time, the applicant finds that this work is very important, if cleaning dirty meeting causes wild yeast and other harmful microorganism to grow, causes trouble for the back operation, and then influences total quality.
3.3 note measuring sugar, the acid content of pulp this moment, as the foundation of acid adjustment in the future and sugaring.
4. pressure extracting juice:
4.1 equipment adopts Atmosphere Presser, preferred Di Aimu company produces model AR260, and capacity is 26 cubic metres.
4.2 before and after the processing squeezing machine is cleaned, debugs, squeeze the juice by in special plastic or the stainless steel pipes input fruit juice treatment tank.
5. Sucus Vitis viniferae clarifying treatment:
5.1 when fruit juice squeezes, survey total acid, on the low side as acidity, need tartarize to adjust the acid content of fruit juice, calculation formula: tartrate addition (kg)=(requirement g/L-actual measurement number g/L) * tonnage.This step can be regulated acid with method conventional in the prior art and material, and total acid transfers to 8～9g/L.
5.2 adding method: dissolve tartrate with fruit juice, when input fruit juice, add from following hand-hole.
5.3 fruit juice adds sulfur dioxide liquid, add-on 60mg/L～100mg/L in proportion when advancing jar.
5.4 clarification naturally: leave standstill behind the canful about 3-5 hour, carry out the fruit juice separating first time, the fruit juice temperature requirement is controlled at 5--8 ℃, wine mud uses vacuum drum formula filter to filter.(wine mud jar temperature is controlled at below 10 ℃ before filtering).
5.5 polygalacturonase clarification: the fruit juice after clarifying is naturally added polygalacturonase clarify.Settling time 8～12 hours, polygalacturonase addition: 0.02～0.05g/L.Polygalacturonase adds in the fruit juice after with the water dissolution of 4～5L.Wine mud after clarification separates filters with vacuum drum formula filter.Clarifying temp is controlled at below 17 ℃.
6. fermentation:
6.1 in the clean fermentor tank of the fruit juice after post-defecation input and measure fruit juice proportion (the filling capacity must leave certain leeway, in case fruit juice overflows during fermentation, surplus is generally calculated by 10%).
6.2 inoculation yeast is used the import active dry yeast.At first dry yeast is put into the 40 ℃ of warm water activation 20 minutes that is equivalent to 10 times of its body weight, added in the fruit juice again and circulated 20 minutes.Inoculum of dry yeast: 0.1～0.2g/L.Also can make the inoculation jar with not adding normal jar of sugar-fermenting.Inoculum size: 15%.
6.3 sugaring:, should manually add sucrose if sugar contains quantity not sufficient in the fruit juice.The sugaring time should be chosen in the fruit juice sugar part and consume a half.Sugaring amount calculation formula: (needing sugared number g/L-to survey sugared number g/L) * tonnage=required sugaring amount.
Sugaring method: in changing sugar bowl, in batches institute sugaring dissolving back is added in the fermentor tank with fruit juice.
6.4 leavening temperature is controlled at 16～18 ℃.Survey leavening temperature and fruit juice proportion every day in the fermenting process, carries out the leaven line chart.
6.5 behind fruit juice total reducing sugar≤4g/L, wait for after 3～4 days and to separate that wine mud filters with vacuum drum formula filter, and adjust that free content of sulfur dioxide is in the former wine: 60～70mg/L.
7. purifying treatment:
7.1 test through small-sized purification in the laboratory, determine the optimum addition of finingss such as bentonite, gelatin.The wine that promptly takes a morsel adds the finings of convention amount respectively, perhaps adds according to addition conventional in the prior art, reaches the purpose of purifying treatment.
7.2 when adding bentonite, should be with the pure water of ten times of bentonite amounts that bentonite is expanded in the day before yesterday.Bentonite adds and should evenly add gradually in the tank switching process.
7.3 clarification is fully promptly separable after general 15 days, but is not limited to concrete fate, is as the criterion with clarification.Wine liquid and wine mud filter with centrifugal disc formula diatomite filter and vacuum drum formula filter respectively.
8. blend:
8.1 use ordinary method of the prior art, select best proportioning, each the kind wine unification after the purifying treatment is blent, make former wine composition, mouthfeel unanimity.Regulate with reference to the ice-wine international standard and to get final product.
8.2 use ordinary method of the prior art, sweet type frozen wine should be adjusted sugar degree with reference to inner quality standard.Put into potassium sorbate preservative (addition: 0.2g/L) simultaneously in sugaring.
8.3 the wine candle filter of blending, adjusting, assembling 10C screen plate filters.
8.4 thermally-stabilised experiment: get the former wine 400mL that 10C filtered and be divided in the tool plug measuring tank of 2 200mL.Slowly be heated to 55 ℃ of constant temperature 3 days～5 days, and observed, no turbidity and precipitation had both represented that heat was surely qualified.
9. freezing treatment:
9.1 adopt Italian import food fast freezer to handle, freezing temp is: 0.5 ℃ above freezing.
9.2 adopt refrigerator in insulation jar circulating frozen, wine liquid is kept about 0.5 ℃ of one week above freezing in the insulation jar, filters through plate and frame cardboard filter machine again.
9.3 the wine after cold stabilizing treatment is got sample and is put in-4 ℃ of refrigerators and preserved three days, as does not have winestone to separate out, and illustrates that this wine is cold surely qualified.
10. tank storage ageing:
During the ageing, note the periodic measurement content of sulfur dioxide, and replenish sulfurous gas in good time, make the content of sulfur dioxide of dissociating in the wine remain on 50～70mg/L.During the ageing, the operation of each time tank switching must be full of carbon dioxide gas with slack tank earlier.Prevented former wine oxidation.Should charge into from saving door down during inflation, check full level with candle at last manhole.
11. bottling:
Must be all qualified wine of physics and chemistry and sense index, the certification of fitness that has the laboratory technician to open simultaneously by person in charge of the technology aspect's approval and quality owner's audit, could be bottled.
[beneficial effect]
Frozen wine of the present invention has the following advantages:
The frozen wine that obtains with contriver's method, from color, fragrance, mouthfeel, four aspects of nutritive ingredient,, possess all characteristics of existing ice wine through strict check and test, for the family of wine has added a kind, produced the ice wine that afford to drink for ordinary people.
This product has fully kept the nutrition and health care composition of grape, more possesses all characteristics of existing ice wine.Its advantage is:
1, wine body characteristics: be golden yellow, pure elegance; The mouthfeel characteristics: soft mellow and full, sweet-smelling is thick and heavy; Characteristic aroma: more outstanding, tempting more than vin ordinaire;
2, tonic effect: frozen wine is the high-grade drink with multiple nutritional components.Drinking of appropriateness can improve the Zhang Du of muscle directly to nerve system of human body generation effect, and nervous center is played comfortable cheerful and light-hearted and excited effect.And the multiple amino acids that contains in the frozen wine, mineral substance and multivitamin play the effect of nourishing to the function of keeping and regulating human body, are indispensable nutritive mediums;
3, anti-old, beauty treatment, fat reducing and control cardiovascular and cerebrovascular diseases: containing abundant poly-aldehydes matter in the frozen wine, is a kind of antioxidant, prevents that cellular oxidation is aging, prevention of arterial hardened effect, but reducing cholesterol (LDL); The modern always likes to be accustomed to meat, milk, milk wet goods animal fat, but often drinks frozen wine and be difficult for suffering from heart trouble.Therefore, drink frozen wine in right amount human body is played active effect necessarily anti-ageing, that diseases prevention is prolonged life;
4, the diuretic actions of quenching one's thirst: frozen wine unresolvable tartaric acid, citric acid equal size are higher, drink frozen wine under the proper temperature and not only can quench one's thirst, and again diuresis arranged, prevent and treat the function of oedema.Containing poly-phenol in the frozen wine is a kind of anti-oxidant (SOD) material, has manufacturing protein (HDL), the function of checking the active oxygen vigor, and active oxygen can cause that also uric acid is too much.Therefore, drink frozen wine the gout that is caused by uric acid is had certain booster action.Even the somebody thinks that the dry type frozen wine is substantially free of sugar, and its useful various compositions also have certain effect to preventing diabetes.
(4) description of drawings
Fig. 1: frozen wine process flow sheet of the present invention.
(5) embodiment
Following examples are used to explain method of the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
1. the selection of grape material:
Select 2 tons of cabernet sauvignon grapes, requirement is: anosis fruit, mould decayed fruit, pesticidal contamination fruit, fruit ear are neat, ripe.
Minimum pol: 19 degree.Can reach through test.
2. grape collection and transportation:
In time gather after in time plucking after the cabernet sauvignon grape maturation, the edge of a field sub-elects the raw material that brewery requires.Container is clean plastics twenty-feet equivalent unit, and the overfill of forbidding casing crushes grape when piling up, and is each clean with the necessary high pressure water washing of back plastic box.
Grape is in time sent quick freezing repository to after transporting to freezer, highly is 8 standard baskets.Be not less than the gap of 10cm between every buttress and the every row, be convenient to the cold air circulation, the quick-frozen effect is even, and quick freezing temperature arrives below-25 ℃ in 10 hours, and grape is freezing evenly.
Quick-frozen changes fresh-keeping warehouse over to after finishing, and preservation temperature is controlled at below-10 ℃, two weeks of fresh keeping time.
Fresh-keeping two weeks back outbound is placed on the concrete platform of rewinding field and rises again naturally, and individual layer is piled up, the basket with the basket, the row and in the ranks the crack be not less than 10cm, along with ging up naturally of grape temperature, grape disengages part moisture content, preparation destemming fragmentation when treating basket interior grape temperature recovery to 6 ℃.
3. destemming fragmentation:
Before and after the processing processing machine is cleaned, adjusts, and keep the health in processing place.Through test for a long time, the applicant finds that this work is very important, if cleaning dirty meeting causes wild yeast and other harmful microorganism to grow, causes trouble for the back operation, and then influences total quality.
The broken import destemming crusher that uses, the pulp input fermentor tank after the fragmentation;
Measure sugar, the acid content of pulp this moment, as the foundation of acid adjustment in the future and sugaring.
4. pressure extracting juice:
Equipment adopts Di Aimu company to produce model AR260 Atmosphere Presser, and capacity is 26 cubic metres.
Before and after the processing squeezing machine is cleaned, debugs, squeeze the juice by in special plastic or the stainless steel pipes input fruit juice treatment tank.
5. Sucus Vitis viniferae clarifying treatment:
When fruit juice squeezes, survey total acid, on the low side as acidity, need tartarize to adjust the acid content of fruit juice, calculation formula: tartrate addition (kg)=(requirement g/L-actual measurement number g/L) * tonnage.This step can be regulated acid with method conventional in the prior art and material, and total acid transfers to 8～9g/L.
Adding method: dissolve tartrate with fruit juice, when input fruit juice, add from following hand-hole.
Fruit juice adds sulfur dioxide liquid, add-on 60mg/L～100mg/L in proportion when advancing jar.
Naturally clarification: leave standstill behind the canful about 5 hours, carry out the fruit juice separating first time, the fruit juice temperature requirement is controlled at 5--8 ℃, and wine mud uses vacuum drum formula filter to filter.
Polygalacturonase clarification: the fruit juice after clarifying is naturally added polygalacturonase clarify.Settling time 12 hours, polygalacturonase addition: 0.05g/L.Polygalacturonase is with adding in the fruit juice after the water dissolution of 5L.Wine mud after clarification separates filters with vacuum drum formula filter.Clarifying temp is controlled at below 17 ℃.
6. fermentation:
In the clean fermentor tank of fruit juice after post-defecation input and measure fruit juice proportion (the filling capacity must leave certain leeway, in case fruit juice overflows during fermentation, surplus is generally calculated by 10%).
Inoculation yeast is used the import active dry yeast.At first dry yeast is put into the 40 ℃ of warm water activation 20 minutes that is equivalent to 10 times of its body weight, added in the fruit juice again and circulated 20 minutes.Inoculum of dry yeast: 0.2g/L.Also can make the inoculation jar with not adding normal jar of sugar-fermenting.Inoculum size: 15%.
Sugaring:, should manually add sucrose if sugar contains quantity not sufficient in the fruit juice.The sugaring time should be chosen in the fruit juice sugar part and consume a half.Sugaring amount calculation formula: (needing sugared number g/L-to survey sugared number g/L) * tonnage=required sugaring amount.
Sugaring method: in changing sugar bowl, in batches institute sugaring dissolving back is added in the fermentor tank with fruit juice.
Leavening temperature is controlled at 16 ℃.Survey leavening temperature and fruit juice proportion every day in the fermenting process, carries out the leaven line chart.
Behind fruit juice total reducing sugar≤4g/L, wait for after 4 days and to separate that wine mud filters with vacuum drum formula filter, and adjust that free content of sulfur dioxide is in the former wine: 70mg/L.
7. purifying treatment:
Test through small-sized purification in the laboratory, determine the optimum addition of finingss such as bentonite, gelatin.The wine that promptly takes a morsel adds the finings of convention amount respectively, perhaps adds according to addition conventional in the prior art, reaches the purpose of purifying treatment.
When adding bentonite, should be with the pure water of ten times of bentonite amounts that bentonite is expanded in the day before yesterday.Bentonite adds and should evenly add gradually in the tank switching process.
After general 15 days the clarification fully promptly separable, but be not limited to concrete fate, be as the criterion with clarification.Wine liquid and wine mud filter with centrifugal disc formula diatomite filter and vacuum drum formula filter respectively.
8. blend:
Use ordinary method of the prior art, select best proportioning, each the kind wine unification after the purifying treatment is blent, make former wine composition, mouthfeel unanimity.Regulate with reference to the ice-wine international standard and to get final product.
Use ordinary method of the prior art, sweet type frozen wine should be adjusted sugar degree with reference to inner quality standard.Put into potassium sorbate preservative (addition: 0.2g/L) simultaneously in sugaring.
The wine candle filter of blending, adjusting, assembling 10C screen plate filters.
Thermally-stabilised experiment: get the former wine 400mL that 10C filtered and be divided in the tool plug measuring tank of 2 200mL.Slowly be heated to 55 ℃ of constant temperature 5 days, and observed, no turbidity and precipitation had both represented that heat was surely qualified.
9. freezing treatment:
Adopt Italian import food fast freezer to handle, freezing temp is: 0.5 ℃ above freezing.
Adopt refrigerator in insulation jar circulating frozen, wine liquid is kept about 0.5 ℃ of one week above freezing in the insulation jar, filters through plate and frame cardboard filter machine again.
Wine after cold stabilizing treatment is got sample and is put in-4 ℃ of refrigerators and preserved three days, as does not have winestone to separate out, and illustrates that this wine is cold surely qualified.
10. tank storage ageing:
During the ageing, note the periodic measurement content of sulfur dioxide, and replenish sulfurous gas in good time, make the content of sulfur dioxide of dissociating in the wine remain on 70mg/L.During the ageing, the operation of each time tank switching must be full of carbon dioxide gas with slack tank earlier.Prevented former wine oxidation.Should charge into from saving door down during inflation, check full level with candle at last manhole.
11. bottling:
Must be all qualified wine of physics and chemistry and sense index, the certification of fitness that has the laboratory technician to open simultaneously by person in charge of the technology aspect's approval and quality owner's audit, could be bottled.
Embodiment 2
1. the selection of grape material:
Select 5 tons of cabernet sauvignon grapes, requirement is: anosis fruit, mould decayed fruit, pesticidal contamination fruit, fruit ear are neat, ripe.
Minimum pol: 19 degree.Can reach through test.
2. grape collection and transportation:
In time gather after in time plucking after the cabernet sauvignon grape maturation, the edge of a field sub-elects the raw material that brewery requires.Container is clean plastics twenty-feet equivalent unit, and the overfill of forbidding casing crushes grape when piling up, and is each clean with the necessary high pressure water washing of back plastic box.
Grape is in time sent quick freezing repository to after transporting to freezer, highly is 8 standard baskets.Be not less than the gap of 10cm between every buttress and the every row, be convenient to the cold air circulation, the quick-frozen effect is even, and quick freezing temperature arrives at-28 ℃ in 24 hours, and grape is freezing evenly.
Quick-frozen changes fresh-keeping warehouse over to after finishing, and preservation temperature is controlled at below-10 ℃, two weeks of fresh keeping time.
Fresh-keeping two weeks back outbound is placed on the concrete platform of rewinding field and rises again naturally, and individual layer is piled up, the basket with the basket, the row and in the ranks the crack be not less than 10cm, along with ging up naturally of grape temperature, grape disengages part moisture content, preparation destemming fragmentation when treating basket interior grape temperature recovery to 5 ℃.
3. destemming fragmentation:
Before and after the processing processing machine is cleaned, adjusts, and keep the health in processing place.Through test for a long time, the applicant finds that this work is very important, if cleaning dirty meeting causes wild yeast and other harmful microorganism to grow, causes trouble for the back operation, and then influences total quality.
The broken import destemming crusher that uses, the pulp input fermentor tank after the fragmentation;
Measure sugar, the acid content of pulp this moment, as the foundation of acid adjustment in the future and sugaring.
4. pressure extracting juice:
Equipment adopts Di Aimu company to produce model AR260 Atmosphere Presser, and capacity is 26 cubic metres.
Before and after the processing squeezing machine is cleaned, debugs, squeeze the juice by in special plastic or the stainless steel pipes input fruit juice treatment tank.
5. Sucus Vitis viniferae clarifying treatment:
When fruit juice squeezes, survey total acid, on the low side as acidity, need tartarize to adjust the acid content of fruit juice, calculation formula: tartrate addition (kg)=(requirement g/L-actual measurement number g/L) * tonnage.This step can be regulated acid with method conventional in the prior art and material, and total acid transfers to 8～9g/L.
Adding method: dissolve tartrate with fruit juice, when input fruit juice, add from following hand-hole.
Fruit juice adds sulfur dioxide liquid, add-on 60mg/L～100mg/L in proportion when advancing jar.
Naturally clarification: leave standstill behind the canful about 5 hours, carry out the fruit juice separating first time, the fruit juice temperature requirement is controlled at 5--8 ℃, and wine mud uses vacuum drum formula filter to filter.
Polygalacturonase clarification: the fruit juice after clarifying is naturally added polygalacturonase clarify.Settling time 12 hours, polygalacturonase addition: 0.05g/L.Polygalacturonase is with adding in the fruit juice after the water dissolution of 5L.Wine mud after clarification separates filters with vacuum drum formula filter.Clarifying temp is controlled at below 17 ℃.
6. fermentation:
In the clean fermentor tank of fruit juice after post-defecation input and measure fruit juice proportion (the filling capacity must leave certain leeway, in case fruit juice overflows during fermentation, surplus is generally calculated by 10%).
Inoculation yeast is used the import active dry yeast.At first dry yeast is put into the 40 ℃ of warm water activation 20 minutes that is equivalent to 10 times of its body weight, added in the fruit juice again and circulated 20 minutes.Inoculum of dry yeast: 0.2g/L.Also can make the inoculation jar with not adding normal jar of sugar-fermenting.Inoculum size: 15%.
Sugaring:, should manually add sucrose if sugar contains quantity not sufficient in the fruit juice.The sugaring time should be chosen in the fruit juice sugar part and consume a half.Sugaring amount calculation formula: (needing sugared number g/L-to survey sugared number g/L) * tonnage=required sugaring amount.
Sugaring method: in changing sugar bowl, in batches institute sugaring dissolving back is added in the fermentor tank with fruit juice.
Leavening temperature is controlled at 17 ℃.Survey leavening temperature and fruit juice proportion every day in the fermenting process, carries out the leaven line chart.
Behind fruit juice total reducing sugar≤4g/L, wait for after 4 days and to separate that wine mud filters with vacuum drum formula filter, and adjust that free content of sulfur dioxide is in the former wine: 60mg/L.
7. purifying treatment:
Test through small-sized purification in the laboratory, determine the optimum addition of finingss such as bentonite, gelatin.The wine that promptly takes a morsel adds the finings of convention amount respectively, perhaps adds according to addition conventional in the prior art, reaches the purpose of purifying treatment.
When adding bentonite, should be with the pure water of ten times of bentonite amounts that bentonite is expanded in the day before yesterday.Bentonite adds and should evenly add gradually in the tank switching process.
After general 15 days the clarification fully promptly separable, but be not limited to concrete fate, be as the criterion with clarification.Wine liquid and wine mud filter with centrifugal disc formula diatomite filter and vacuum drum formula filter respectively.
8. blend:
Use ordinary method of the prior art, select best proportioning, each the kind wine unification after the purifying treatment is blent, make former wine composition, mouthfeel unanimity.Regulate with reference to the ice-wine international standard and to get final product.
Use ordinary method of the prior art, sweet type frozen wine should be adjusted sugar degree with reference to inner quality standard.Put into potassium sorbate preservative (addition: 0.2g/L) simultaneously in sugaring.
The wine candle filter of blending, adjusting, assembling 10C screen plate filters.
Thermally-stabilised experiment: get the former wine 400mL that 10C filtered and be divided in the tool plug measuring tank of 2 200mL.Slowly be heated to 55 ℃ of constant temperature 5 days, and observed, no turbidity and precipitation had both represented that heat was surely qualified.
9. freezing treatment:
Adopt Italian import food fast freezer to handle, freezing temp is: 0.5 ℃ above freezing.
Adopt refrigerator in insulation jar circulating frozen, wine liquid is kept about 0.5 ℃ of one week above freezing in the insulation jar, filters through plate and frame cardboard filter machine again.
Wine after cold stabilizing treatment is got sample and is put in-4 ℃ of refrigerators and preserved three days, as does not have winestone to separate out, and illustrates that this wine is cold surely qualified.
10. tank storage ageing:
During the ageing, note the periodic measurement content of sulfur dioxide, and replenish sulfurous gas in good time, make the content of sulfur dioxide of dissociating in the wine remain on 60mg/L.During the ageing, the operation of each time tank switching must be full of carbon dioxide gas with slack tank earlier.Prevented former wine oxidation.Should charge into from saving door down during inflation, check full level with candle at last manhole.
11. bottling:
Must be all qualified wine of physics and chemistry and sense index, the certification of fitness that has the laboratory technician to open simultaneously by person in charge of the technology aspect's approval and quality owner's audit, could be bottled.
Embodiment 3
1. the selection of grape material:
Select 3 tons of cabernet sauvignon grapes, requirement is: anosis fruit, mould decayed fruit, pesticidal contamination fruit, fruit ear are neat, ripe.
Minimum pol: 19 degree.Can reach through test.
2. grape collection and transportation:
In time gather after in time plucking after the cabernet sauvignon grape maturation, the edge of a field sub-elects the raw material that brewery requires.Container is clean plastics twenty-feet equivalent unit, and the overfill of forbidding casing crushes grape when piling up, and is each clean with the necessary high pressure water washing of back plastic box.
Grape is in time sent quick freezing repository to after transporting to freezer, highly is 8 standard baskets.Be not less than the gap of 10cm between every buttress and the every row, be convenient to the cold air circulation, the quick-frozen effect is even, and quick freezing temperature arrives at-35 ℃ in 15 hours, and grape is freezing evenly.
Quick-frozen changes fresh-keeping warehouse over to after finishing, and preservation temperature is controlled at below-10 ℃, two weeks of fresh keeping time.
Fresh-keeping two weeks back outbound is placed on the concrete platform of rewinding field and rises again naturally, and individual layer is piled up, the basket with the basket, the row and in the ranks the crack be not less than 10cm, along with ging up naturally of grape temperature, grape disengages part moisture content, preparation destemming fragmentation when treating basket interior grape temperature recovery to 8 ℃.
3. destemming fragmentation:
Before and after the processing processing machine is cleaned, adjusts, and keep the health in processing place.Through test for a long time, the applicant finds that this work is very important, if cleaning dirty meeting causes wild yeast and other harmful microorganism to grow, causes trouble for the back operation, and then influences total quality.
The broken import destemming crusher that uses, the pulp input fermentor tank after the fragmentation;
Measure sugar, the acid content of pulp this moment, as the foundation of acid adjustment in the future and sugaring.
4. pressure extracting juice:
Equipment adopts Di Aimu company to produce model AR260 Atmosphere Presser, and capacity is 26 cubic metres.
Before and after the processing squeezing machine is cleaned, debugs, squeeze the juice by in special plastic or the stainless steel pipes input fruit juice treatment tank.
5. Sucus Vitis viniferae clarifying treatment:
When fruit juice squeezes, survey total acid, on the low side as acidity, need tartarize to adjust the acid content of fruit juice, calculation formula: tartrate addition (kg)=(requirement g/L-actual measurement number g/L) * tonnage.This step can be regulated acid with method conventional in the prior art and material, and total acid transfers to 8～9g/L.
Adding method: dissolve tartrate with fruit juice, when input fruit juice, add from following hand-hole.
Fruit juice adds sulfur dioxide liquid, add-on 60mg/L～100mg/L in proportion when advancing jar.
Naturally clarification: leave standstill behind the canful about 5 hours, carry out the fruit juice separating first time, the fruit juice temperature requirement is controlled at 5--8 ℃, and wine mud uses vacuum drum formula filter to filter.
Polygalacturonase clarification: the fruit juice after clarifying is naturally added polygalacturonase clarify.Settling time 12 hours, polygalacturonase addition: 0.04g/L.Polygalacturonase is with adding in the fruit juice after the water dissolution of 5L.Wine mud after clarification separates filters with vacuum drum formula filter.Clarifying temp is controlled at below 17 ℃.
6. fermentation:
In the clean fermentor tank of fruit juice after post-defecation input and measure fruit juice proportion (the filling capacity must leave certain leeway, in case fruit juice overflows during fermentation, surplus is generally calculated by 10%).
Inoculation yeast is used the import active dry yeast.At first dry yeast is put into the 40 ℃ of warm water activation 20 minutes that is equivalent to 10 times of its body weight, added in the fruit juice again and circulated 20 minutes.Inoculum of dry yeast: 0.15g/L.Also can make the inoculation jar with not adding normal jar of sugar-fermenting.Inoculum size: 15%.
Sugaring:, should manually add sucrose if sugar contains quantity not sufficient in the fruit juice.The sugaring time should be chosen in the fruit juice sugar part and consume a half.Sugaring amount calculation formula: (needing sugared number g/L-to survey sugared number g/L) * tonnage=required sugaring amount.
Sugaring method: in changing sugar bowl, in batches institute sugaring dissolving back is added in the fermentor tank with fruit juice.
Leavening temperature is controlled at 18 ℃.Survey leavening temperature and fruit juice proportion every day in the fermenting process, carries out the leaven line chart.
Behind fruit juice total reducing sugar≤4g/L, wait for after 4 days and to separate that wine mud filters with vacuum drum formula filter, and adjust that free content of sulfur dioxide is in the former wine: 65mg/L.
7. purifying treatment:
Test through small-sized purification in the laboratory, determine the optimum addition of finingss such as bentonite, gelatin.The wine that promptly takes a morsel adds the finings of convention amount respectively, perhaps adds according to addition conventional in the prior art, reaches the purpose of purifying treatment.
When adding bentonite, should be with the pure water of ten times of bentonite amounts that bentonite is expanded in the day before yesterday.Bentonite adds and should evenly add gradually in the tank switching process.
After general 15 days the clarification fully promptly separable, but be not limited to concrete fate, be as the criterion with clarification.Wine liquid and wine mud filter with centrifugal disc formula diatomite filter and vacuum drum formula filter respectively.
8. blend:
Use ordinary method of the prior art, select best proportioning, each the kind wine unification after the purifying treatment is blent, make former wine composition, mouthfeel unanimity.Regulate with reference to the ice-wine international standard and to get final product.
Use ordinary method of the prior art, sweet type frozen wine should be adjusted sugar degree with reference to inner quality standard.Put into potassium sorbate preservative (addition: 0.2g/L) simultaneously in sugaring.
The wine candle filter of blending, adjusting, assembling 10C screen plate filters.
Thermally-stabilised experiment: get the former wine 400mL that 10C filtered and be divided in the tool plug measuring tank of 2 200mL.Slowly be heated to 55 ℃ of constant temperature 5 days, and observed, no turbidity and precipitation had both represented that heat was surely qualified.
9. freezing treatment:
Adopt Italian import food fast freezer to handle, freezing temp is: 0.5 ℃ above freezing.
Adopt refrigerator in insulation jar circulating frozen, wine liquid is kept about 0.5 ℃ of one week above freezing in the insulation jar, filters through plate and frame cardboard filter machine again.
Wine after cold stabilizing treatment is got sample and is put in-4 ℃ of refrigerators and preserved three days, as does not have winestone to separate out, and illustrates that this wine is cold surely qualified.
10. tank storage ageing:
During the ageing, note the periodic measurement content of sulfur dioxide, and replenish sulfurous gas in good time, make the content of sulfur dioxide of dissociating in the wine remain on 65mg/L.During the ageing, the operation of each time tank switching must be full of carbon dioxide gas with slack tank earlier.Prevented former wine oxidation.Should charge into from saving door down during inflation, check full level with candle at last manhole.
11. bottling:
Must be all qualified wine of physics and chemistry and sense index, the certification of fitness that has the laboratory technician to open simultaneously by person in charge of the technology aspect's approval and quality owner's audit, could be bottled.
The frozen wine mouthfeel that is obtained by the foregoing description is good, human body is not had side effects after testing, drink through hundreds of people, proof is of great advantage really to HUMAN HEALTH, and the frozen wine that obtains, from color, fragrance, mouthfeel, four aspects of nutritive ingredient,, possess all characteristics of existing ice wine through strict check and test.
Claims (9)
1. the preparation method of a frozen wine through after the sorting, is fermented grape, it is characterized in that: after grape is cleaned, its quick freezing, preservation by low temperature, naturally rise again, carry out the destemming fragmentation then, squeezing, fruit juice separating, purifying treatment, temperature controlled fermentation, tank switching separates, and stores, and allotment is blent, the secondary freezing treatment is filtered bottling, and wherein said quick-freezing method is to reduce in 10～24 hours below-25 ℃.
2. the preparation method of frozen wine according to claim 1 is characterized in that: be to reduce to-28 ℃～-30 ℃ in 10～24 hours at said quick-freezing method wherein.
3. the preparation method of frozen wine as claimed in claim 1 or 2 is characterized in that: be 100% at said grape percentage of damage wherein.
4. the preparation method of frozen wine as claimed in claim 1 or 2 is characterized in that: wherein after said purifying treatment pulp is put into fermentation cylinder for fermentation.
5. the preparation method of frozen wine as claimed in claim 1 or 2 is characterized in that: be-10 ℃ of following fresh-keeping two weeks in said preservation by low temperature step wherein.
6. the preparation method of frozen wine as claimed in claim 1 or 2 is characterized in that: be the grape after the fresh-keeping outbound to be placed under the environment of consecutive days photograph to rise again naturally said rising again naturally wherein, requirement is grape temperature recovery to 5～8 ℃.
7. the preparation method of frozen wine as claimed in claim 1 or 2, it is characterized in that: wherein pulp is put into fermentor tank, inoculum of dry yeast 0.1～0.2g/L, leavening temperature are controlled at 16～18 ℃, and total reducing sugar≤4g/L secondary fermentation finishes.
8. the preparation method of frozen wine as claimed in claim 1 or 2, it is characterized in that: in the said purifying treatment step, divide nature clarification and polygalacturonase two stages of clarification, wherein, naturally clarification is as follows: left standstill 3～5 hours, temperature is controlled at 5～8 ℃, polygalacturonase settling time 8～12 hours, polygalacturonase addition 0.02～0.05%, the temperature in polygalacturonase clarification stage is controlled at below 17 ℃.
9. a frozen wine is characterized in that adopting preparing as any method among the claim 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101234642A CN100341995C (en) | 2005-11-21 | 2005-11-21 | Frozen wine and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101234642A CN100341995C (en) | 2005-11-21 | 2005-11-21 | Frozen wine and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1775939A true CN1775939A (en) | 2006-05-24 |
| CN100341995C CN100341995C (en) | 2007-10-10 |
Family
ID=36765660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101234642A Expired - Fee Related CN100341995C (en) | 2005-11-21 | 2005-11-21 | Frozen wine and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100341995C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101812389A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
| CN101857827A (en) * | 2010-06-28 | 2010-10-13 | 张军翔 | Brewing process of high-grade sweet white wine |
| CN103436399A (en) * | 2013-09-06 | 2013-12-11 | 吉林省清木园山葡萄技术开发有限公司 | Making method of vitis amurensis ice wine |
| CN103966039A (en) * | 2014-05-09 | 2014-08-06 | 宁夏林业研究所股份有限公司 | Brewing process of natural sweet grape wine |
| CN104388232A (en) * | 2014-10-30 | 2015-03-04 | 西北农林科技大学 | Freezing extraction process for grape wine |
| CN104694313A (en) * | 2013-12-10 | 2015-06-10 | 宽甸奥斯天成葡萄酒业有限公司 | Beibinghong grape wine and preparation method thereof |
| CN107201285A (en) * | 2017-06-20 | 2017-09-26 | 严可辉 | Seafood dry white wine and preparation method thereof |
| CN107236632A (en) * | 2017-08-07 | 2017-10-10 | 山东省葡萄研究院 | A kind of many low semi-sweet preparation of wine of small taste |
| CN109486575A (en) * | 2017-09-11 | 2019-03-19 | 内蒙古金沙葡萄酒业股份有限公司 | The technique of artificial frost grape production grape wine |
| CN109679795A (en) * | 2019-03-04 | 2019-04-26 | 新疆农业科学院吐鲁番农业科学研究所 | A kind of grape freezes wine and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070532C (en) * | 1998-12-09 | 2001-09-05 | 张立民 | Prepn. method of pink wine and its products |
| CN1370455A (en) * | 2001-02-26 | 2002-09-25 | 天津市林业果树研究所 | Grape juice beverage with particles and preparation method thereof |
| CN1236041C (en) * | 2003-08-06 | 2006-01-11 | 陈长武 | Process for producing mountain grape ice wine |
-
2005
- 2005-11-21 CN CNB2005101234642A patent/CN100341995C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101812389A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
| CN101812389B (en) * | 2010-04-22 | 2013-04-03 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
| CN101857827A (en) * | 2010-06-28 | 2010-10-13 | 张军翔 | Brewing process of high-grade sweet white wine |
| CN103436399A (en) * | 2013-09-06 | 2013-12-11 | 吉林省清木园山葡萄技术开发有限公司 | Making method of vitis amurensis ice wine |
| CN104694313A (en) * | 2013-12-10 | 2015-06-10 | 宽甸奥斯天成葡萄酒业有限公司 | Beibinghong grape wine and preparation method thereof |
| CN103966039A (en) * | 2014-05-09 | 2014-08-06 | 宁夏林业研究所股份有限公司 | Brewing process of natural sweet grape wine |
| CN103966039B (en) * | 2014-05-09 | 2015-07-08 | 宁夏林业研究所股份有限公司 | Brewing process of natural sweet grape wine |
| CN104388232A (en) * | 2014-10-30 | 2015-03-04 | 西北农林科技大学 | Freezing extraction process for grape wine |
| CN107201285A (en) * | 2017-06-20 | 2017-09-26 | 严可辉 | Seafood dry white wine and preparation method thereof |
| CN107236632A (en) * | 2017-08-07 | 2017-10-10 | 山东省葡萄研究院 | A kind of many low semi-sweet preparation of wine of small taste |
| CN109486575A (en) * | 2017-09-11 | 2019-03-19 | 内蒙古金沙葡萄酒业股份有限公司 | The technique of artificial frost grape production grape wine |
| CN109679795A (en) * | 2019-03-04 | 2019-04-26 | 新疆农业科学院吐鲁番农业科学研究所 | A kind of grape freezes wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100341995C (en) | 2007-10-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100341995C (en) | Frozen wine and its preparing method | |
| CN1879492A (en) | Method of treating fresh coffee beans under ph regulation | |
| CN1870899A (en) | Method of processing green coffee beans | |
| CN101040652A (en) | Novel microorganism and method of processing fresh coffee beans by using the same | |
| CN1904021A (en) | Red date fermentation foaming wine and its preparation method | |
| CN1899063A (en) | Clear type bitter gourd herb tea drink and its preparing method | |
| CN1792237A (en) | Method for preparing products with fermented bean curd taste | |
| CN1814727A (en) | Method for making fresh-bamboo wine by fresh bamboo | |
| CN100336895C (en) | Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink | |
| CN103160403A (en) | Production method for blueberry brandy | |
| CN1966640A (en) | Gen-seng grape wine and its preparing method | |
| CN1308429C (en) | Pawpaw wine and process for preparation | |
| CN88100676A (en) | Produce the method for alcoholic beverage from plant juice | |
| CN1286405C (en) | Red date and black tea fungus beverage and its brewing method | |
| CA2560463A1 (en) | Method of manufacturing liquid koji | |
| CN1792238A (en) | Method for preparing products with taste of fermented bean curd | |
| CN1007357B (en) | Production of fermented honey wines | |
| CN101077184A (en) | Fermented food and drink, and method for producing the same | |
| CN1566323A (en) | Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware | |
| CN1566324A (en) | Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware | |
| Gonzalez et al. | Production of wine starter cultures | |
| CN1683494A (en) | Method and device for producing grape wine | |
| CN1043656C (en) | Production method of gold jujube foam wine | |
| CN1958771A (en) | Dry type fermentative wine of aloe, and production technique | |
| CN1208448C (en) | Angelica dehurica black beer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071010 Termination date: 20101121 |