CN1928052A - Fresh Chinese data red wine and preparing process thereof - Google Patents
Fresh Chinese data red wine and preparing process thereof Download PDFInfo
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Abstract
The present invention is one kind of fresh date red wine produced with fresh date and Chixiazhu grape as main material, and belongs to the field of wine producing technology. The fresh date red wine is produced with fresh date and grape as main material, and through washing, rushing, inoculation and fermentation, eliminating residue, lactic acid bacteria fermentation, adding gelatin, filtering, ageing, blending, heat treatment, cold treatment, sterilizing, bottling and other steps. The production process has mixed fermentation of both fresh date and Chixiazhu grape to raise the flavor of the red wine, several times of fermentation to improve the taste, and heat treatment to promote the mature of the wine and raise the stability.
Description
(1) technical field
The present invention relates to a kind ofly, refer to fresh Chinese data red wine that bright jujube, cabernet sauvignon grape mixed fermentation technology are produced in conjunction with bright jujube immersion technology and preparation method thereof especially with fermentation, fruit wine of combining of immersion technology and preparation method thereof.Belong to the wine product field.
(2) background technology
At present, the kind of fruit wine is more, says by its production technique to mainly contain three kinds of fruit wine, i.e. fermented type fruit wine is as hard cider; Soak type fruit wine is as Wild Jujube wine; The fruit wine that soaks and ferment and combine is as green liquor. and wherein fresh Chinese data red wine is to belong to a kind of to ferment in conjunction with the mixed type fruit wine of immersion technology, has overcome the outstanding fruital nutrition shortcoming of soaking wine, and the not good enough shortcoming of the nutritious fruital of fermented wine.
(3) summary of the invention
[problem that will solve]
Purpose of the present invention provides a kind of fresh Chinese data red wine, and this product both can satisfy human consumer's sense organ requirement, guarantees the typicalness of fruit wine, can farthest keep the nutritive ingredient in the fruit again.Be a kind of food of safety and Health.
[technical scheme]
The inventor is through after testing for a long time, obtain following technical scheme: utilize biotechnology to produce bright jujube, Cabernet Sauvignon mixed fermentation type fruit wine, not only can keep nutrient composition in raw materials, and also can produce many nutritive substances that are easy to absorption of human body by fermentation, utilize the immersion technology to produce soak type jujube wine, mainly be in order to improve fruital, after soaking wine and fermented wine mixing, can improve the typicalness of fresh Chinese data red wine greatly.
On the basis of technique scheme, obtained product of the present invention, concrete preparation method is as follows:
The preparation method of fresh Chinese data red wine of the present invention is as follows: get bright jujube and grape as raw material, through selecting, clean, fragmentation, composition adjustment, inoculation, fermentation, remove wine pin, back ferment, pouring, lactobacillus-fermented (also claiming malic-lactic acid fermentation in the prior art), storages, for the first time down glue, filtration for the first time, ageing, preparation, for the second time down glue, filtration, thermal treatment, deepfreeze, filtration for the second time, smart filter, storage, Sterile Filtration, can, finished product, check, warehouse-in, bottle store and to obtain product (jujube extra dry red wine stoste);
Wherein, after bright jujube and the grape fragmentation, be 3～4: 6～7 interpolations by weight proportion; Be raw material preferably with bright jujube, cabernet sauvignon grape, fully matured.The preferred winter jujube of bright jujube, pear and date-printing blocks.The cleaning step method is as follows: clean with the tap water first pass, use deionized sterile water wash again.
Control leavening temperature at 20～22 ℃, fermentation time 8-12 days.
After the above-mentioned bright jujube and grape fragmentation, be interpolation in 6: 4 by weight proportion.
Above-mentioned composition set-up procedure is the adjustment of sugar, replenishes sugar to 200～210g/L.
Above-mentioned inoculation is: with the sucrose water activation of active dry yeast with 3-8%, add in the fermentor tank in 150 gram/ton ratios.
The above-mentioned wine step that removes is suddenly: fermented liquid is extracted out with pump, opened jar jujube nuclear, Semen Vitis viniferae and Pericarpium Vitis viniferae are removed.
Beat the circulation secondary every day in the above-mentioned fermentation step, and method is: set time every day is carried out open cycle, 40 minutes-1 hour 20 minutes time with impeller pump to the wine of ferment tank.
The method of above-mentioned back ferment is: add the yeast nutrition agent, aerating oxygen, continue to ferment to residual sugar less than 4g/L; Wherein, the yeast nutrition agent is meant (NH)
2SO
4And vitamins B
1, addition is respectively 3-7 kilogram/40 ton wine, and 8-12 restrains/40 tons of wine.
The method of above-mentioned pouring is: zymamsis is removed the wine pin after finishing, and former wine does not add sulfurous acid, enters the lactobacillus-fermented stage.
Above-mentioned lactobacillus-fermented method is: after zymamsis finishes, utilize the milk-acid bacteria that exists naturally in the wine, the control leavening temperature is at 22-25 ℃, carry out spontaneous fermentation, carry out the mensuration of acidity every day, when fruit wine titration acidity during in the 5.5g/L left and right sides, in wine, add sulfurous acid, make free SO in the wine
2Amount is at 30-50ppm.
Above-mentioned storage procedures is: former wine process short, and the clarification of Bianing gradually, the wine pin sinks gradually.Time is 2-7 month.
Above-mentioned following gluing method is: glue for the first time: with glue under the gelatin, kept 13-17 days, wherein, gelatin addition 10g/100L; Glue for the second time: elder generation dissolves bentonite with deionized sterilized water, places to add after 24 hours in the assembled alcoholic drinks to be processed, plays circulation about 1 hour with pump, make bentonite and wine thorough mixing, place and carry out filtration treatment after 10-15 days, wherein, the weight ratio of bentonite and wine is 6-10: 10000.
The above-mentioned filtration step first time is: filter with diatomite filter.
Above-mentioned ageing step is: former wine enters the ageing stage, and temperature is lower than 22 ℃, about 5 months time of ageing.
Add bright jujube soak solution with extra dry red wine stoste, the part by weight of extra dry red wine stoste and bright jujube soak solution is 20-5: 1, be mixed with work in-process; Wherein, bright jujube soak solution preparation method is as follows: with volume ratio is that 50% alcohol-pickled bright jujube is after 2 months, the alcohol that soaks is removed, add the bright jujube soak solution that deionized sterilized water soaks after 2 months and the alcohol of removing mixing obtains again, the adding volume of water and the alcohol volume ratio of removal are 1: 1.
The above-mentioned filtration step second time is: take advantage of colod-application diatomite filter after the deepfreeze and filter.
Above-mentioned heat treatment step is: with work in-process wine 80 ℃ of 5-6s of Ultra High Temperature Short Time.
Above-mentioned deepfreeze step is: with heat treated wine its 0.5 ℃ of deepfreeze below freezing 5 days.
Above-mentioned essence filter step is: filter jujube wine to be filled with clarification plate and degerming plate respectively, guarantee the stability of wine.
Above-mentioned storage step is: smart filter back wine was stored about 7 days, carried out every stability experiment during this period.
Above-mentioned Sterile Filtration step is: the fruit wine with 0.45u and 0.2u carries out Sterile Filtration with nylon membrane.
Above-mentioned bottle storage step is: can becomes the wine of bottle, and through 2 months storage, the redox potential of wine was minimum in the bottle, and it is best that the mouthfeel of wine reaches.
In addition, the contriver is surprised to find: jujube wine conventional in the prior art is mixed with the dry red wine of routine in the prior art, and the blended part by weight is: 20-5: 1.But aforementioned proportion but is the contriver to be obtained through studying for a long period of time, preferably 9: 1, can reach the optimum of mouthfeel, color and luster and honest degree.Though can't compare, also be at the great improvement of prior art with the fresh Chinese data red wine that obtains with the aforesaid method fermentation.
[beneficial effect]
Fresh Chinese data red wine of the present invention has the following advantages:
At first, solved following technical barrier:
1, former wine fermentation is not thorough, and residual sugar is higher.
2, the acidity of fermented wine is higher.
3, former wine clarification difficulty is bigger, and finished wine is prone to secondary sedimentation.
4, the bright jujube wine typicalness of fermented type is not outstanding.
The advantage of product is as follows:
1, utilizes bright jujube and cabernet sauvignon grape mixed fermentation, improved the typicalness of fresh Chinese data red wine.
2, adopt heat treating method, shortened the ripening stage of wine, improved the stability of wine.
3, the present invention adopts 100% original juice fermentation, does not add alcohol, pigment, sanitas in the finished wine.
4, produce the winter jujube dry red wine and adopt winter jujube and wine brewing red grape mixed fermentation, determined suitable fermentation worker skill by testing, make jujube perfume (or spice), the aroma harmony of this product, the wine body is complete.
5, the former wine of the mixed fermentation of bright jujube and grape, be beneficial to and induce apple---milk fermentation, can reduce the content of oxysuccinic acid in the wine, improve the mellow sense of wine, apple---milk fermentation technology (being lactobacillus-fermented) is studied seldom in fruit wine at present, and we successfully are used for producing.
6, the former wine of bright jujube after zymamsis finishes utilizes our secondary pit-removed machine to separate place to go jujube nuclear rapidly, has solved the dense thick difficult problem of separating of former wine.
7, the bright jujube wine after zymamsis finishes is very muddy, selects suitable finings to play glue to handle, and makes wine clarification rapidly in a short time, and clarifying former wine carries out ageing, can improve the cleanliness factor of wine.
8, transfer when converting finished wine, fermented wine and soaking wine are carried out scientific allocation by a certain percentage, improved the local flavor of wine.
(4) embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Raw material: 38 tons of fresh winter jujubes, 25 tons of cabernet sauvignon grapes.Select: dispel mould decayed fruit, living Chinese olive, 37.5 tons of surplus only bright jujubes, 24.8 tons of grapes.Clean: only clean bright jujube, grape does not clean.Broken: earlier with the fragmentation of grape destemming, again with bright jujube fragmentation.Composition is adjusted: mainly carry out the adjustment of sugar, fruit juice pol 130g/L.With 4.36 tons of white sugars.Sugar is transferred to 200～210g/L.Inoculation:, add in the fermentor tank in 150 gram/ton ratios with the sucrose water activation of active dry yeast with 3-8%.This produces used yeast is 9.4 kilograms.
Fermentation: raw material is put into fermentor tank, 20 ℃ of controlled temperature, 10 days fermentation ends, end is to measure pol 10.8g/L wine degree 10.2% (V/V), Open daily formula circulation between yeast phase, each cycling time 40---60 minutes.Remove the wine pin: extract fermented liquid out with impeller pump, open the jar door of fermentor tank afterwards, remove Semen Vitis viniferae, Pericarpium Vitis viniferae, the jujube seed is extracted 51 tons of fermentating liquid volumes out.Back ferment: controlled temperature is 20 ℃ during this period, adds the yeast nutrition agent, aerating oxygen, continue to ferment to residual sugar less than 4g/L; Wherein, the yeast nutrition agent is meant (NH)
2SO
4And vitamins B
1, addition is respectively 6.3 kilograms and 12.6 grams, ferments and finishes after 6 days.
Pouring: after the back ferment finishes, dispel 1 ton of wine pin, surplus only 50 tons of former wine.Apple-milk fermentation (lactobacillus-fermented): after zymamsis finishes, utilize the milk-acid bacteria that exists naturally in the wine, the control leavening temperature is at 22-25 ℃, carry out spontaneous fermentation, carry out the mensuration of acidity every day, when fruit wine titration acidity during in the 5.5g/L left and right sides, in wine, add sulfurous acid, make free SO in the wine
2Amount is at 30-50ppm.34 liters of additions, time is 16 days during this.Store: stored about 5 months at 20 ℃.Glue for the first time: 8/ universal former wine adds 50 kilograms of gelatin in proportion, mixes, and the time is 15 days.Filter for the first time: filter out pure mellow wine with diatomite filter.Preparation: mix with clarifying former wine and bright jujube soaking wine, ratio is: former wine: soaking wine is 9: 1.Glue for the second time: used bentonite ratio 8/0,000, consumption are 44 kilograms, and the treatment time is 10 days.
Filter: filter out pure mellow wine with diatomite filter.Thermal treatment: the fruit wine of above-mentioned processing is sterilized 5-6 second with 85 ℃.Deepfreeze: handled fruit wine 5 days at-4 ℃.Filter: take advantage of colod-application diatomite filter and filter out pure mellow wine.Smart filter; Filter jujube wine to be filled with clarification plate and degerming plate respectively, guarantee the stability of wine.Store: smart filter back wine was stored about 7 days, carried out every stability experiment during this period.Sterile Filtration: the fruit wine with 0.45u and 0.2u carries out Sterile Filtration with nylon membrane.Bottle storage: can becomes the wine of bottle, through 2 months storage, the redox potential of wine is minimum in the bottle, it is best that the mouthfeel of wine reaches.
Embodiment 2
Raw material: 38 tons of fresh winter jujubes, 16.3 tons of cabernet sauvignon grapes.Select: dispel mould decayed fruit, living Chinese olive, 37.5 tons of surplus only bright jujubes, 15.9 tons of grapes.Clean: only clean bright jujube, grape does not clean.Broken: earlier with the fragmentation of grape destemming, again with bright jujube fragmentation.Composition is adjusted: mainly carry out the adjustment of sugar, fruit juice pol 130g/L.With 4.1 tons of white sugars.Sugar is transferred to 200～210g/L.Inoculation:, add in the fermentor tank in 150 gram/ton ratios with the sucrose water activation of active dry yeast with 3-8%.This produces used yeast is 9.1 kilograms.
Fermentation: product is put into fermentor tank, 20 ℃ of controlled temperature, 10 days fermentation ends, end is to measure pol 10.8g/L wine degree 10.2% (V/V), Open daily formula circulation between yeast phase, each cycling time 40---60 minutes.Remove the wine pin: extract fermented liquid out with impeller pump, open the jar door of fermentor tank afterwards, remove Semen Vitis viniferae, Pericarpium Vitis viniferae, the jujube seed is extracted 50 tons of fermentating liquid volumes out.Back ferment: controlled temperature is 20 ℃ during this period, adds the yeast nutrition agent, aerating oxygen, continue to ferment to residual sugar less than 4g/L; Wherein, the yeast nutrition agent is meant (NH)
2SO
4And vitamins B
1, addition is respectively 6.1 kilograms and 12.3 grams, the end in 6 days of fermenting.
Pouring: after the back ferment finishes, dispel 1 ton of wine pin, surplus only 49 tons of former wine.Apple-milk fermentation (lactobacillus-fermented): after zymamsis finishes, utilize the milk-acid bacteria that exists naturally in the wine, the control leavening temperature is at 22-25 ℃, carry out spontaneous fermentation, carry out the mensuration of acidity every day, when fruit wine titration acidity during in the 5.5g/L left and right sides, in wine, add sulfurous acid, make free SO in the wine
2Amount is at 30-50ppm.34 liters of additions, time is 16 days during this.Store: stored about 5 months at 20 ℃.Glue for the first time: 8/ universal former wine adds 50 kilograms of gelatin in proportion, mixes, and the time is 16 days.Filter for the first time: filter out pure mellow wine with diatomite filter.Preparation: mix with clarifying former wine and bright jujube soaking wine, ratio is: former wine: soaking wine=9: 1.Glue for the second time: used bentonite ratio 8/0,000, consumption are 44 kilograms, and the treatment time is 10 days.
Filter: filter out pure mellow wine with diatomite filter.Thermal treatment: the fruit wine of above-mentioned processing is sterilized 5-6 second with 85 ℃.Deepfreeze: handled fruit wine 5 days at-4 ℃.Filter: take advantage of colod-application diatomite filter and filter out pure mellow wine.Smart filter; Filter jujube wine to be filled with clarification plate and degerming plate respectively, guarantee the stability of wine.
Store: smart filter back wine was stored about 7 days, carried out every stability experiment during this period.Sterile Filtration: the fruit wine with 0.45u and 0.2u carries out Sterile Filtration with nylon membrane.The bottle storage: can becomes the wine of bottle, and through 2 months storage, the redox potential of wine was minimum in the bottle, and it is best that the mouthfeel of wine reaches.
Embodiment 3
As raw materials for production, additive method is same as embodiment 1 and 2 with fresh pear and date-printing blocks.
Embodiment 4
Raw material: 38 tons of fresh winter jujubes, 19 tons of cabernet sauvignon grapes.Select: dispel mould decayed fruit, living Chinese olive, 37.5 tons of surplus only bright jujubes, 18.5 tons of grapes.
Method is same as embodiment 1 or 2.
Embodiment 5
Jujube wine conventional in the prior art is mixed with the dry red wine of routine in the prior art, and the blended part by weight is: 20: 1.
Embodiment 6
Jujube wine conventional in the prior art is mixed with the dry red wine of routine in the prior art, and the blended part by weight is: 5: 1.
Embodiment 7
Jujube wine conventional in the prior art is mixed with the dry red wine of routine in the prior art, and the blended part by weight is: 9: 1.
The mouthfeel of the present invention that is obtained by the foregoing description is good, and the material that human body is not had side effects is drunk through hundreds of people after testing, proves HUMAN HEALTH of great advantage really.
Claims (10)
1. the preparation method of a fresh Chinese data red wine, it is characterized in that: get bright jujube and grape as raw material, through selecting, clean, fragmentation, composition adjustment, inoculation, fermentation, remove wine pin, back ferment, pouring, lactobacillus-fermented, storage, for the first time down glue, filtration for the first time, ageing, preparation, for the second time down glue, filtration, thermal treatment, deepfreeze, filtrations for the second time, smart filter, storage, Sterile Filtration, can, finished product, check, warehouse-in, bottle store and to obtain product; Wherein, after bright jujube and the grape fragmentation, be 6～7: 3～4 interpolations by weight proportion, preferably be interpolation in 6: 4 by weight proportion; Control leavening temperature at 20～22 ℃, fermentation time 8-12 days.
2. the preparation method of fresh Chinese data red wine as claimed in claim 1, it is characterized in that: described inoculation is: with the sucrose water activation of active dry yeast with 3-8%, in 150 gram/ton ratios adding fermentor tank.
3. the preparation method of fresh Chinese data red wine as claimed in claim 1 or 2 is characterized in that: the described wine step that removes is suddenly: fermented liquid is extracted out with pump, opened and jar Semen Vitis viniferae and Pericarpium Vitis viniferae, jujube nuclear are removed.
4. the preparation method of fresh Chinese data red wine as claimed in claim 1 or 2, it is characterized in that: beat the circulation secondary every day in the described fermentation step, method is: set time every day is carried out open cycle, 40 minutes-1 hour 20 minutes time with impeller pump to the wine of ferment tank.
5. the preparation method of fresh Chinese data red wine as claimed in claim 1 or 2 is characterized in that: the method for described back ferment is: add the yeast nutrition agent, aerating oxygen, continue to ferment to residual sugar less than 4g/L; Wherein, the yeast nutrition agent is meant (NH)
2SO
4And VITMAIN B1, addition is respectively 3-7 kilogram/40 ton wine, and 8-12 restrains/40 tons of wine.
6. the preparation method of fresh Chinese data red wine as claimed in claim 1 or 2, it is characterized in that: described lactobacillus-fermented method is: after zymamsis finishes, utilize the milk-acid bacteria that exists naturally in the wine, the control leavening temperature is at 22-25 ℃, carry out spontaneous fermentation, carry out the mensuration of acidity every day, when fruit wine titration acidity during in the 5.5g/L left and right sides, in wine, add sulfurous acid, make free SO in the wine
2Amount is at 30-50ppm.
7. the preparation method of fresh Chinese data red wine as claimed in claim 1 or 2 is characterized in that: described gluing method down is: glue down for the first time: with glue under the gelatin, kept 13-17 days, wherein, gelatin addition 10g/100L; Glue for the second time: elder generation dissolves bentonite with deionized sterilized water, places to add after 24 hours in the assembled alcoholic drinks to be processed, plays circulation about 1 hour with pump, make bentonite and wine thorough mixing, place and carry out filtration treatment after 10-15 days, wherein, the weight ratio of bentonite and wine is 6-10: 10000.
8. the preparation method of fresh Chinese data red wine as claimed in claim 1 or 2, it is characterized in that: described configuration step is: add bright jujube soak solution with extra dry red wine stoste, the part by weight of extra dry red wine stoste and bright jujube soak solution is 20-5: 1, be mixed with work in-process; Wherein, bright jujube soak solution preparation method is as follows: with volume ratio is that 50% alcohol-pickled bright jujube is after 2 months, the alcohol that soaks is removed, add the bright jujube soak solution that deionized sterilized water soaks after 2 months and the alcohol of removing mixing obtains again, the adding volume of water and the alcohol volume ratio of removal are 1: 1.
9. the preparation method of a fresh Chinese data red wine is characterized in that: jujube wine conventional in the prior art is mixed with the dry red wine of routine in the prior art, and the blended part by weight is: 20-5: 1.
10. use as any fresh Chinese data red wine that method obtains among the claim 1-9.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102660422A (en) * | 2012-05-24 | 2012-09-12 | 马新城 | Preparation method of red jujube dry red wine |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN104450357A (en) * | 2015-01-06 | 2015-03-25 | 叶方蔚 | Method for brewing red date wine |
| CN104987968A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Preparation method of apple red wine |
| CN105441246A (en) * | 2015-01-15 | 2016-03-30 | 杨立志 | Red jujube wine making method |
| CN107699421A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit wine |
| CN107937188A (en) * | 2018-01-23 | 2018-04-20 | 唐辉 | A kind of health, health wine and preparation method thereof |
| CN114410404A (en) * | 2022-02-16 | 2022-04-29 | 胡春霞 | Storable red wine and preparation method thereof |
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- 2005-09-05 CN CNB2005100863581A patent/CN100487100C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660422A (en) * | 2012-05-24 | 2012-09-12 | 马新城 | Preparation method of red jujube dry red wine |
| CN102660422B (en) * | 2012-05-24 | 2013-09-18 | 马新城 | Preparation method of red jujube dry red wine |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN104017694B (en) * | 2014-06-27 | 2016-04-20 | 四川理工学院 | A kind of making method of low sugar red date rice wine |
| CN104450357A (en) * | 2015-01-06 | 2015-03-25 | 叶方蔚 | Method for brewing red date wine |
| CN105441246A (en) * | 2015-01-15 | 2016-03-30 | 杨立志 | Red jujube wine making method |
| CN104987968A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Preparation method of apple red wine |
| CN107699421A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit wine |
| CN107937188A (en) * | 2018-01-23 | 2018-04-20 | 唐辉 | A kind of health, health wine and preparation method thereof |
| CN114410404A (en) * | 2022-02-16 | 2022-04-29 | 胡春霞 | Storable red wine and preparation method thereof |
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| CN100487100C (en) | 2009-05-13 |
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