KR20120046349A - Manufacturing process of ice wine - Google Patents

Abstract

PURPOSE: A method for manufacturing grape ice wine is provided to ensure sweet taste and flavor and to whet appetite. CONSTITUTION: A method for manufacturing grape ice wine comprises: a step of preparing grapes; a step of crushing and juicing the grapes to obtain grape juice; a step of inputting yeast to the grape juice and fermenting at 10°C-25°C; a step of fermenting at 5°C-10°C to prepare fermentation liquid; and a step of maturing at 1°C-5°C. The yeast is LALVIN EC-1118.

Description

Manufacturing Process of Grape Ice Wine {Manufacturing Process of Ice Wine}

The present invention relates to a method of producing ice wine using grapes, which is obtained by freezing and thawing grapes one or more times to obtain grapes having a sugar content of 30% or more, and thus, the sugars contained in the fruit itself without additional sugar. Sugar alone can produce enough sweetness, and the white fruit on the grape surface can be used as a microorganism for wine fermentation, producing a unique and different taste, a mild aroma, and a healthy fruit wine.

Grapes are deciduous vines of the dicotyledonous buckthorn tree, the family name Vitis vinifera L., and its length is about 3m. Also known as grapes, grapevines. There are tendrils and face leaves continuously or intermittently depending on the species. Male and female, or bisexual, with yellowish green flowers in conical inflorescence in May-June. Petals 5, green, fused upwards. In Amgro, there are five or more operations with stigma of the upper ovaries and potted plants with no function. There is a flower bed between pistil and surgery. In Sugru, the operation is performed with a functional pollen, but there is no pistil. In benign wine, pistil and surgery are both functional. Fruits ripen in August-October with fruit juice. The rind is dark purple black, reddish red, yellowish green, etc., and the fruit shape is various, such as a ball shape, an ellipse shape, and a pointed cylinder shape at both ends.

Resveratrol is known as an anti-toxic substance released by grapes. Resveratrol purified from grapes has shown anti-cancer activity in three major stages of cancer development, including blocking normal cells from developing cancer cells and inhibiting the proliferation of already malignant cells. lost.

Grapes contain a lot of sugars (glucose and fructose), which are good for fatigue recovery and are rich in vitamins A, B, B2, C, D, etc. Other minerals such as calcium, phosphorus, iron, sodium and magnesium are also included. Grapes soothe the hunger, make you feel cold, do not burn the cold and diuretic function, so the urination function is good. Reinforces the blood and musculature, the stomach and lungs to see the health of the body. It comforts the fetus and grape seeds are also effective in preventing cancer.

Previously, the method of manufacturing ice wine with bokbunbun has been introduced, but since the sugar content of sugar is only 9% of its own sugar, Bokbun can make a liquid with the sugar content necessary for making ice wine only by adding a large amount of sugar (sugar). There is (Korean Patent Publication No. 10-2010-0011860).

In addition, a method of preparing grape bokbunja wine has been introduced, but has the disadvantage that the wine production is possible only by adding sugar, fructose, glucose or high fructose to control the sugar (Korean Patent Publication 10-2005-0102612).

Korean wine making methods are still similar, and the amount of sugar produced in our country is more than 20% of sugars suitable for making wine, and if the sugar is not correct, we have to add sugar (sugar) to make it unique There was a problem that it is difficult to make ice wine retaining the taste and aroma.

Ice wine made of the grape of the present invention is collected from nature and used without the addition of additional sugar can produce sufficient sugar content with only the sugar contained in the fruit itself, the white fruit of the grape surface is a microorganism required for wine fermentation Can be used. Therefore, natural yeast can be used to produce unique and different flavors and subtle aromas and fruit wines that are good for the body.

The present invention has an object of the present invention to provide a grape ice wine and its manufacturing method to make a better quality wine by utilizing the natural flavor and aroma of the grape as it is.

In the present invention, after freezing and thawing the grapes one or more times to obtain an ice wine grape having a sugar content of 30% or more sugar, more specifically (a) freezing and thawing grapes one or more times through the process Obtaining grapes having a sugar content of at least 30%; (b) crushing and juice- ing the grapes to obtain grape juice; (c) adding low-temperature fermentation yeast to the grape liquor and subjecting it to primary fermentation at 10 ° C to 25 ° C; (d) secondary fermentation at a condition of 5 ° C. to 10 ° C. to obtain a fermentation broth; And (e) by going through the step of aging under the conditions of 1 ℃ to 5 ℃, utilizing the natural flavor and aroma of grapes to produce a high quality ice wine.

Compared to other wines, acid and sugar go well together to stimulate the taste and you can feel the sweet taste and aroma. Also, if you taste more, you can also feel the mild smell of mushrooms. Natural grape ice wine is characterized by a variety of flavors in nature. In addition, normal wine is in the process of fermenting the seeds of grapes, tannin component has a bitter taste, while ice wine is harvested grapes are compressed as it is fermented with juice only, so tannin component is removed, not astringent taste fresh Gives a refreshing feeling.

1 is a schematic diagram of a manufacturing process of grape ice wine.
2 is a photograph of grapes (sugar 34%) from which water was removed by repeated freezing and thawing.

The present invention relates to a method of producing grapes for ice wine having a sugar content of 30% or more through a process of freezing and thawing grapes one or more times.

Particularly, in order to make the ice wine of the present invention, processing grapes are not unreasonable, but to make general wines with tetraploid grapes, even if the sugar content is high, the moisture content is high, the acidity is low, and the storage method is good. On the other hand, the taste is turbid, volatile smell, fragrance and quality deterioration. To solve this problem, the grapes begin to grow and the grapes are pruned, leaving the eyes 1 to 2 immediately before entering the primary boar, and receiving new shoots, or 10 times as the eggs grow. If you choose wjs in the eye, you can leave the 2nd order of the grapes from the eyes between 3 and 5 times, and then pruned in the subsequent eye and grow with 2nd order, and depending on the situation, you can remove the original eggs. Diploid / triploid grapes should be grapes grown in raw order. Grape grains from 2nd stage are smaller than normal ones, have less moisture, have clear color, have acidity and are resistant to disease. If you hang the second-order grapes on the tree branch from December to January of the following year, the sugar content of sugar is 24% in October, and in November, the leaves are deciduous and the night temperature drops below 7 degrees and the tree stops growing. The water in the eggs slowly evaporates and crumbles. Falling leaves are prolonged in houses or rainforests, so pruning is good. In December, night temperatures drop below freezing, causing the juice to freeze and thaw, resulting in faster evaporation of moisture and a sugar content of 27-30%. If you check your fruit and leave it until January of the following year, you can get grapes with a sugar content of 30% or more or 35% or more.

The present invention comprises the steps of (a) freezing and thawing the grapes to obtain a grape having a sugar content of 30% or more sugar at least once; (b) crushing and juice- ing the grapes to obtain grape juice; (c) adding low-temperature fermentation yeast to the grape liquor and subjecting it to primary fermentation at 10 ° C to 25 ° C; (d) secondary fermentation at a condition of 5 ° C. to 10 ° C. to obtain a fermentation broth; And (e) relates to a method for producing a grape ice wine comprising the step of aging under the conditions of 1 ℃ to 5 ℃.

In the present invention, the step (a) can be harvested at a temperature of less than 0 ℃ grapes having a sugar content of 30% or more by evaporation of moisture through the process of freezing and thawing.

In addition, in the present invention, the step (b) is characterized in that it does not go through the washing step. By not going through the process of washing with water, etc., the fruit on the outside of the grape can be used as a natural yeast (fermenter).

There is a lot of acidic dust in the air, so when it snows, it's a good idea to lower the house's vinyl so it won't hit. If the snow accumulates on the grapes or gets wet with rain, the grapes have to be washed, so the natural yeast disappears and is easy to oxidize.

The grape juice obtained in the step (b) may be further frozen to remove water by freezing at minus 5 ℃ to minus 15 ℃, and stored at 5 ℃ to 15 ℃ may further comprise a step of obtaining grape sugar of 35% or more. . In the present invention, the grape juice can be made up to 35-40% of the maximum sugar content in nature. When this is harvested and squeezed in a slightly frozen state, the fresh juice is immediately frozen to minus 5 ° C to minus 15 ° C, more specifically, minus 7 ° C to minus 11 ° C. It can be used to make premium ice wine without adding sugar or fructose. Freezing at too low a temperature freezes the juice, making it difficult to remove moisture and not economical. If the temperature is higher than minus 5 ℃ there is a fear that the freezing effect is not sufficient.

The present invention also relates to a method for producing grape ice wine, comprising the step of freezing at 7 ° C. to minus 11 ° C. to remove moisture, and storing at 7 ° C. to 10 ° C. for at least 5 days.

In step (c) of the present invention, primary fermentation may be performed at a temperature of 10 ° C. to 25 ° C., more specifically 15 ° C. to 20 ° C., and LALVIN EC-1118 may be used as a low temperature fermentation yeast. There exists a possibility that sufficient fermentation effect may not express outside the said temperature range.

In step (d) of the present invention, secondary fermentation may be performed for at least 30 days at a temperature of 5 ° C to 10 ° C, more specifically, 7 ° C to 9 ° C. There exists a possibility that sufficient fermentation effect may not express outside the said temperature range.

Between steps (d) and (e) of the present invention, it may include adding sulfurous anhydride to the fermentation broth and leaving the residue at 3 ° C. or lower to remove the residue. The residue may be removed in this step and sulfite may be added. In the present invention, the sulfite may be added to prevent oxidation or decay color change by adding 200 ppm or less (legal amount) below the legal standard before the aging step and bottle entry.

In step (e) of the present invention, the aging may be at least 5 months.

The invention also relates to a grape ice wine prepared by the above method.

Hereinafter, the present invention will be described by the following examples and comparative examples. However, these are provided only to more easily understand the present invention, but the scope of the present invention is not limited thereto.

Experimental Example : Sugar measurement results

Grapes harvested in September (Comparative Example 1) and grapes harvested in January (Example 1) were randomly selected and crushed and juiced. On the other hand, separately picked 10 grapes harvested in January and the juice was frozen at minus 6 degrees to remove moisture (Example 2). As a result of measuring the sugar content with a glucose meter, it was as follows:

Sugar measurement result Sample Sugar measurement results (unit: sugar) Comparative Example 1 18 Example 1 30 Example 2 35

Manufacturing example . Grape ice Wine  Produce

The freezing and thawing process was repeated to allow the moisture to evaporate in the grapes, resulting in more than 30% of the sugar content, and frozen grapes were harvested due to sub-zero weather in December to January. The grapes were not washed with water to facilitate the fermentation. After crushing the frozen state with only 100% grapes, the juice was immediately crushed, and when the desired sugar did not come out, frozen at minus 7 ℃ to 11 ℃ and then recovered the first moisture. When the sugar content was 35 to 40%, it was stored for 5 to 10 days at low temperature of 7 to 10 ° C, and the yeast bacteria of the grapes themselves were confirmed to move. Oxidation was not easy at low temperatures, so it was added during the racking process without the addition of sulfurous acid.

In order to facilitate the first fermentation start, the fermentation was carried out at 15-20 ° C. by administering 3 g of yeast lalvin EC-1118 to 10 liters of cold fermented yeast. In this case, the fermentation period is longer, but natural grape flavor and honey flavor can be obtained. When the secondary fermentation is in full swing, the secondary fermentation was carried out by adjusting to a low temperature of 7 ~ 9 ℃. During the fermentation process, the taste was checked and the residue was further fermented until the desired alcohol was obtained. The duration was about 1 month.

In more detail, the sugar content was adjusted to 35%, and the grape juice was filled in a 200 mL test tube, followed by a hydrometer to check the specific gravity. The specific gravity was about 1.130. From the 15th day of low temperature fermentation, it was not possible to measure alcohol with a sugar tester, so it was tested every 2 days with a hydrometer. When the hydrometer scale measurement reaches 1.080, 10.5% of alcohol is produced and the fermentation is stopped when the desired alcohol content is obtained after checking through the alcohol distillation after stopping the fermentation. At this time, the sugar was 14.9%.

After the alcohol measurement, when the desired alcohol was made, all fermentation was stopped and sulfuric anhydride was added to 1 g to 2 g of sulfuric anhydride. After addition, the solution was placed at 0 ° C. to −1 ° C., and after one week, the remaining yeast and the residues were separated (racking) sediment was separated. Without the filter work, I could get a clear, fine ice wine three times over two months. The well-produced alcohol, crystal clear color, and ripened at a low temperature of about 3 ℃ so that the fragrance and taste is soft, it took about 5 months.

Claims (11)

Method of producing grapes for ice wine through one or more processes of freezing and thawing grapes. (a) obtaining grapes prepared by the method of claim 1;
(b) crushing and juice- ing the grapes to obtain grape juice;
(c) adding low-temperature fermentation yeast to the grape liquor and subjecting it to primary fermentation at 10 ° C to 25 ° C;
(d) secondary fermentation at a condition of 5 ° C. to 10 ° C. to obtain a fermentation broth; And
(e) a method for producing grape ice wine comprising the step of aging under conditions of 1 ° C to 5 ° C. The method of claim 2,
Step (a) is a grape ice wine manufacturing method characterized in that harvesting grapes having a sugar content of 30% or more through the process of freezing and thawing at a temperature of 0 ℃ or less. The method of claim 2,
Method of producing a grape ice wine, characterized in that the step (b) does not go through the washing step. The method of claim 2,
The grape juice obtained in the step (b) is frozen at minus 5 ℃ to minus 15 ℃ to remove moisture, and stored at 5 ℃ to 15 ℃ characterized in that it further comprises a step of obtaining grape sugar of 35% or more sugar Method for producing grape ice wine. The method of claim 5,
Method of producing a grape ice wine, characterized in that the frozen water at minus 7 ℃ to minus 11 ℃ to remove moisture, and stored at 7 ℃ to 10 ℃ for at least 5 days. The method of claim 2,
Method of producing a grape ice wine, characterized in that the first fermentation at a temperature of 15 ℃ to 20 ℃ in step (c). The method of claim 2,
Method of producing a grape ice wine, characterized in that using the cold fermentation yeast LALVIN EC-1118 in step (c). The method of claim 2,
Method of producing a grape ice wine, characterized in that the secondary fermentation for at least 30 days at a temperature of 7 ℃ to 9 ℃ in step (d). The method of claim 2,
Method of producing a grape ice wine further comprising the step of removing the residue by adding sulfurous anhydride to the fermentation broth between the step (d) and (e) and left at 0 ° C or less. Grape ice wine prepared by the method of any one of claims 2 to 10.

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