CN1858175A - Sweet white grape wine brewed with guirenxiang grape and its brewing process - Google Patents
Sweet white grape wine brewed with guirenxiang grape and its brewing process Download PDFInfo
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- CN1858175A CN1858175A CN 200610013390 CN200610013390A CN1858175A CN 1858175 A CN1858175 A CN 1858175A CN 200610013390 CN200610013390 CN 200610013390 CN 200610013390 A CN200610013390 A CN 200610013390A CN 1858175 A CN1858175 A CN 1858175A
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Abstract
The sweet white grape wine brewed with Guirenxiang grape has the physical and chemical indexes of: alcohol content 16 +/- 1.0 vol%, total sugar 170-190g/L, total acidity 7.0-9.0g/L, free SO2 30-50 mg/L, total SO2 less than 200 mg/L and volatile acid less than 1.5 g/L. It is brewed with Guirenxiang grape juice as material, and through squeezing, clarifying, freezing, concentrating, fermenting, blending, ageing, sterilizing, filtering and packing. The sweet white grape is sweet and sour, spicy, and with rich nutrients and health functions.
Description
(1) technical field
The present invention relates to a kind of grape wine and making method thereof, particularly a kind of sweet white wine and making method thereof with the brew of Italian Riesling's grape.
(2) background technology
The domestic market sweet white wine is all converted to make with the Dry white wine sugaring basically and is formed at present, and mouthfeel is thin fineless and smooth, lack strong mellow ageing aroma, and kind is less relatively, can not satisfy the growing demand of people.
(3) summary of the invention
The purpose of this invention is to provide a kind of sweet white wine and making method thereof, for people provide the sweet white wine that a kind of aroma is strong, local flavor is mellow and nutritious with the brew of Italian Riesling's grape.
Technical scheme of the present invention:
A kind of sweet white wine with the brew of Italian Riesling's grape, it is characterized in that: physical and chemical index is: alcoholic strength 16 ± 1.0%V/V, total reducing sugar 170-190g/L, total acidity 7.0-9.0g/L, free SO
230-50mg/L, Total sulfur dioxide are less than 200mg/L, and volatile acid is less than 1.5g/L.
A kind of making method of using the sweet white wine of Italian Riesling's grape brew, it is characterized in that: adopt 100% full juice of Italian Riesling's grape to make raw material, its technical process is: Italian Riesling's grape material-sorting-squeezing-clarification-adding sulfurous acid adjustment content of sulfur dioxide-adding polygalacturonase clarification-freeze concentration-adding yeast fermentation-wine mud separation naturally-blend allotment alcoholic strength-ageing-clarification-freezing treatment-Sterile Filtration-pressurize can-finished product warehouse-in with the former wine of brandy.
The above-mentioned making method of using the sweet white wine of Italian Riesling's grape brew is characterized in that processing condition are:
1) to the specification of quality and the squeezing process of Italian Riesling's grape: by postponing collection period, make the spontaneous evaporation of grape moisture, pol 〉=220g/L, and anosis fruit do not have mould decayed fruit, and no pesticidal contamination really; Qualified grape is squeezed as early as possible, squeeze the juice after cool-heat-exchanger is cooled to 10-15 ℃, be input in the nature settling tank by pipe special again;
2) natural clarification process: the sulfurous acid with food grade concentration 6% when Sucus Vitis viniferae is gone into jar is adjusted into 30mg/L～50mg/L with content of sulfur dioxide; Naturally clarifying temperature is controlled at 12-16 ℃, and separate the clarification back, and isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
3) polygalacturonase clarification process: controlled temperature is at 12-16 ℃, and the addition of polygalacturonase is 1-2g/HL (a gram/hectolitre), and separate the clarification back, and isolated Sucus Vitis viniferae enters freezing insulation jar;
4) technology for freeze concentration: the Sucus Vitis viniferae freeze concentration is separated inspissated juice and ice wine with dregs to pol 360-380g/L, and inspissated juice changes over to be waited in the fermentor tank to ferment;
5) zymotechnique: the yeast consumption is 20-40g/HL, activates dry yeast 20-30 minute with 38-40 ℃ of warm water dissolving of 10 times of amounts; Yeast juice after the activation is carried out enlarged culturing twice, insert in the grape inspissated juice then and mix; Controlled temperature is 18-20 ℃, when fermenting to alcoholic strength 10 ± 1%v/v, pol 190-210g/L, adds SO
2Make free SO
2Content reaches 30-50mg/L, and cooling stops fermentation; Normal temperature leaves standstill and separates wine mud after 10-15 days, obtains the sweet white raw wine of Italian Riesling;
6) blend allotment: with the former wine of brandy the alcoholic strength of the sweet white raw wine of Italian Riesling is adjusted to 16 ± 1.0%v/v by 10 ± 1%v/v, obtain the sweet white former wine of Italian Riesling;
7) aging process: the sweet white former wine of Italian Riesling poured into carry out ageing in the oak barrel, 12-17 ℃ of temperature control, the EnologistWinemaker tasted once in per 30 days, until reaching the ageing requirement;
8) clarifying treatment: the amount of pressing 0.5-1.0g/L adds bentonite, leaves standstill 7-10 days, treats that after the wine clarification be that available diatomite filter filters;
9) freezing treatment: undertaken freezingly by the temperature of 0.5-1.0 degree on the freezing point, be incubated and filter after 5-7 days;
10) can finished product: detect wine body clarity, stability before the can, adjust free SO
2Content is 30-50mg/L, after Sterile Filtration, and can and packing warehouse-in.
Product of the present invention belongs to high-grade ageing type sweet white wine, has sophisticated grape berry and wooden barrel perfume (or spice), and sweet spiciness is strongly fragrant, sour-sweet moderate, and nutritious, has nourishing function preferably.
Making method of the present invention has unique technical process of brewageing sweet white wine, and is scientific and reasonable, simple and easy to control, but mass mechanized production.
(4) embodiment
Embodiment: a kind of making method of using the sweet white wine of Italian Riesling's grape brew, adopt 100% full juice of Italian Riesling's grape to make raw material, its technical process is: Italian Riesling's grape material-sorting-squeezing-clarification-adding sulfurous acid adjustment content of sulfur dioxide-adding polygalacturonase clarification-freeze concentration-adding yeast fermentation-wine mud separation naturally-blend allotment alcoholic strength-ageing-clarification-freezing treatment-Sterile Filtration-pressurize can-finished product warehouse-in with the former wine of brandy; Its processing condition are:
1) to the specification of quality and the squeezing process of Italian Riesling's grape: by postponing collection period, make the spontaneous evaporation of grape moisture, pol is 230g/L, and anosis fruit, does not have mould decayed fruit, and no pesticidal contamination really; Qualified grape is squeezed as early as possible, squeeze the juice after cool-heat-exchanger is cooled to 12 ℃, be input in the nature settling tank by pipe special again;
2) natural clarification process: the sulfurous acid with food grade concentration 6% when Sucus Vitis viniferae is gone into jar is adjusted into 40mg/L with content of sulfur dioxide; Naturally clarifying temperature is controlled at 12-16 ℃, and separate the clarification back, and isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
3) polygalacturonase clarification process: controlled temperature is at 12-16 ℃, and the addition of polygalacturonase is 2g/HL (a gram/hectolitre), and separate the clarification back, and isolated Sucus Vitis viniferae enters freezing insulation jar;
4) technology for freeze concentration: the Sucus Vitis viniferae freeze concentration is separated inspissated juice and ice wine with dregs to pol 370g/L, and inspissated juice changes over to be waited in the fermentor tank to ferment;
5) zymotechnique: the yeast consumption is 20g/HL, activates dry yeast 30 minutes with 38-40 ℃ of warm water dissolving of 10 times of amounts; Yeast juice after the activation is carried out enlarged culturing twice, insert in the grape inspissated juice then and mix; Controlled temperature is 18-20 ℃, ferment to alcoholic strength 10%v/v, pol when the 200g/L, add SO
2Make free SO
2Content reaches 40mg/L and cooling stops fermentation; Normal temperature leaves standstill and separates wine mud after 10 days, obtains the sweet white former wine of Italian Riesling;
6) blend allotment: with the former wine of brandy the alcoholic strength of the sweet white raw wine of Italian Riesling is adjusted to 16%v/v by 10%v/v, obtain the sweet white former wine of Italian Riesling;
7) aging process: sweet white former wine poured into carry out ageing in the oak barrel, temperature is controlled to be 12-17 ℃, and the EnologistWinemaker tasted once in per 30 days, until reaching the ageing requirement;
8) clarifying treatment: the amount of pressing 0.6g/L adds bentonite, leaves standstill 10 days, treats that after the wine clarification be that available diatomite filter filters;
9) freezing treatment: the temperature by 0.5 degree on the freezing point is carried out freezingly, is incubated and filters after 7 days;
10) can finished product: detect wine body clarity, stability before the can, adjust free SO
2Content is to 40mg/L, and after Sterile Filtration, can and packing are put in storage.
By the sweet white wine of above-mentioned making method brew, its physical and chemical index is: alcoholic strength 15.8%V/V, total reducing sugar 177g/L, total acidity 7.9g/L, free SO
243mg/L, Total sulfur dioxide 143mg/L, volatile acid 1.2g/L.
Claims (3)
1. sweet white wine with the brew of Italian Riesling's grape, it is characterized in that: physical and chemical index is: alcoholic strength 16 ± 1.0%V/V, total reducing sugar 170-190g/L, total acidity 7.0-9.0g/L, free SO
230-50mg/L, Total sulfur dioxide are less than 200mg/L, and volatile acid is less than 1.5g/L.
2. making method with the sweet white wine of Italian Riesling's grape brew, it is characterized in that: adopt 100% full juice of Italian Riesling's grape to make raw material, its technical process is: Italian Riesling's grape material-sorting-squeezing-clarification-adding sulfurous acid adjustment content of sulfur dioxide-adding polygalacturonase clarification-freeze concentration-adding yeast fermentation-wine mud separation naturally-blend allotment alcoholic strength-ageing-clarification-freezing treatment-Sterile Filtration-pressurize can-finished product warehouse-in with the former wine of brandy.
3. according to the described making method of using the sweet white wine of Italian Riesling's grape brew of claim 2, it is characterized in that processing condition are:
1) to the specification of quality and the squeezing process of Italian Riesling's grape: by postponing collection period, make the spontaneous evaporation of grape moisture, pol 〉=220g/L, and anosis fruit do not have mould decayed fruit, and no pesticidal contamination really; Qualified grape is squeezed as early as possible, squeeze the juice after cool-heat-exchanger is cooled to 10-15 ℃, be input in the nature settling tank by pipe special again;
2) natural clarification process: the sulfurous acid with food grade concentration 6% when Sucus Vitis viniferae is gone into jar is adjusted into 30mg/L～50mg/L with content of sulfur dioxide; Naturally clarifying temperature is controlled at 12-16 ℃, and separate the clarification back, and isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
3) polygalacturonase clarification process: controlled temperature is at 12-16 ℃, and the addition of polygalacturonase is 1-2g/HL, and separate the clarification back, and isolated Sucus Vitis viniferae enters freezing insulation jar;
4) technology for freeze concentration: the Sucus Vitis viniferae freeze concentration is separated inspissated juice and ice wine with dregs to pol 360-380g/L, and inspissated juice changes over to be waited in the fermentor tank to ferment;
5) zymotechnique: the yeast consumption is 20-40g/HL, activates dry yeast 20-30 minute with 38-40 ℃ of warm water dissolving of 10 times of amounts; Yeast juice after the activation is carried out enlarged culturing twice, insert in the grape inspissated juice then and mix; Controlled temperature is 18-20 ℃, when fermenting to alcoholic strength 10 ± 1%v/v, pol 190-210g/L, adds SO
2Make free SO
2Content reaches 30-50mg/L, and cooling stops fermentation; Normal temperature leaves standstill and separates wine mud after 10-15 days, obtains the sweet white raw wine of Italian Riesling;
6) blend allotment: with the former wine of brandy the alcoholic strength of the sweet white raw wine of Italian Riesling is adjusted to 16 ± 1.0%v/v by 10 ± 1%v/v, obtain the sweet white former wine of Italian Riesling;
7) aging process: the sweet white former wine of Italian Riesling poured into carry out ageing in the oak barrel, 12-17 ℃ of temperature control, the EnologistWinemaker tasted once in per 30 days, until reaching the ageing requirement;
8) clarifying treatment: the amount of pressing 0.5-1.0g/L adds bentonite, leaves standstill 7-10 days, treats that after the wine clarification be that available diatomite filter filters;
9) freezing treatment: undertaken freezingly by the temperature of 0.5-1.0 degree on the freezing point, be incubated and filter after 5-7 days;
10) can finished product: detect wine body clarity, stability before the can, adjust free SO
2Content is 30-50mg/L, after Sterile Filtration, and can and packing warehouse-in.
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| CN101058783B (en) * | 2007-05-31 | 2010-06-09 | 中国长城葡萄酒有限公司 | Method of preparing high-grade traminer sweet white grape wine |
| CN102168001A (en) * | 2011-03-07 | 2011-08-31 | 广夏（银川）贺兰山葡萄酿酒有限公司 | Process for brewing high-grade dry botrytis sweet white wine |
| CN102533487A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Production method for muscat non-natural frozen wine |
| CN102533484A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN102676329A (en) * | 2012-04-25 | 2012-09-19 | 甘肃紫轩酒业有限公司 | Process for brewing fortified grape wine by using amur grape |
| CN101381659B (en) * | 2008-07-25 | 2013-07-17 | 吐鲁番市驼铃酒业有限公司 | Air-dry grape wine and brewing method thereof |
| CN103468453A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Air-dried rose fragrant and sweet white wine and brewing 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 |
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN104694317A (en) * | 2015-04-10 | 2015-06-10 | 烟台御任葡萄酿酒有限公司 | Wine fermentation technology |
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| CN101058783B (en) * | 2007-05-31 | 2010-06-09 | 中国长城葡萄酒有限公司 | Method of preparing high-grade traminer sweet white grape wine |
| CN101381659B (en) * | 2008-07-25 | 2013-07-17 | 吐鲁番市驼铃酒业有限公司 | Air-dry grape wine and brewing method thereof |
| CN102168001A (en) * | 2011-03-07 | 2011-08-31 | 广夏（银川）贺兰山葡萄酿酒有限公司 | Process for brewing high-grade dry botrytis sweet white wine |
| CN102168001B (en) * | 2011-03-07 | 2012-11-28 | 广夏（银川）贺兰山葡萄酿酒有限公司 | Process for brewing high-grade dry botrytis sweet white wine |
| CN102533487A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Production method for muscat non-natural frozen wine |
| CN102533484A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN102533484B (en) * | 2012-02-24 | 2014-09-10 | 中法合营王朝葡萄酿酒有限公司 | Method for increasing sugar degree of grape juice in white grape wine producing process |
| CN102676329A (en) * | 2012-04-25 | 2012-09-19 | 甘肃紫轩酒业有限公司 | Process for brewing fortified grape wine by using amur grape |
| CN103468453A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Air-dried rose fragrant and sweet white wine and brewing method thereof |
| 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 |
| 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 |
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN104694317A (en) * | 2015-04-10 | 2015-06-10 | 烟台御任葡萄酿酒有限公司 | Wine fermentation technology |
| CN104694317B (en) * | 2015-04-10 | 2017-03-01 | 烟台御任葡萄酿酒有限公司 | A kind of fermentation technology of wine |
| CN106047544A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of elegant and gentle type wine |
| CN106995761A (en) * | 2017-05-27 | 2017-08-01 | 威龙葡萄酒股份有限公司 | A kind of sweet wine brewing method |
| CN108949453A (en) * | 2018-09-05 | 2018-12-07 | 天津农学院 | A kind of preparation method of perfuming type persimmon sweet wine |
| CN110117514A (en) * | 2019-05-21 | 2019-08-13 | 宁夏迦南美地酒庄有限公司 | Half-dried semi-sweet wine brewage process |
| CN110564538A (en) * | 2019-10-30 | 2019-12-13 | 甄品味食品科技河北有限公司 | Tea-flavored sweet white wine and brewing process thereof |
| CN112646673A (en) * | 2020-12-29 | 2021-04-13 | 山东省葡萄研究院 | Preparation method of Guirenxiang grape noble rot wine |
| CN113186051A (en) * | 2021-03-29 | 2021-07-30 | 吐鲁番楼兰酒庄股份有限公司 | Bai Shi nan Li kou wine and preparation method thereof |
| CN113736594A (en) * | 2021-10-20 | 2021-12-03 | 湖南粟园酒庄有限责任公司 | Preparation method of sweet white wine |
| CN114672389A (en) * | 2022-03-15 | 2022-06-28 | 新疆乡都酒业有限公司 | Health-preserving brandy and preparation method thereof |
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