WO2017211241A1 - 制造葡萄味甜酒的方法和葡萄味甜酒 - Google Patents

制造葡萄味甜酒的方法和葡萄味甜酒 Download PDF

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WO2017211241A1
WO2017211241A1 PCT/CN2017/087120 CN2017087120W WO2017211241A1 WO 2017211241 A1 WO2017211241 A1 WO 2017211241A1 CN 2017087120 W CN2017087120 W CN 2017087120W WO 2017211241 A1 WO2017211241 A1 WO 2017211241A1
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grape
liquor
wine
fermentor
fermenter
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PCT/CN2017/087120
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English (en)
French (fr)
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董博性
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董博性
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Priority to AU2017276972A priority Critical patent/AU2017276972C1/en
Application filed by 董博性 filed Critical 董博性
Priority to SI201730571T priority patent/SI3467089T1/sl
Priority to RS20201568A priority patent/RS61253B1/sr
Priority to DK17809680.6T priority patent/DK3467089T3/da
Priority to ES17809680T priority patent/ES2842450T3/es
Priority to LTEP17809680.6T priority patent/LT3467089T/lt
Priority to US16/306,835 priority patent/US20190136166A1/en
Priority to JP2019516045A priority patent/JP6993407B2/ja
Priority to EP17809680.6A priority patent/EP3467089B1/en
Priority to PL17809680T priority patent/PL3467089T3/pl
Publication of WO2017211241A1 publication Critical patent/WO2017211241A1/zh
Priority to HRP20202054TT priority patent/HRP20202054T1/hr
Priority to CY20201101220T priority patent/CY1123709T1/el

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Definitions

  • the present disclosure relates to the manufacture of liqueurs, and more particularly to a method of making a liqueur having a grape flavor and a liqueur made according to the method.
  • Liquor generally refers to wine containing more than 2.5% sucrose or glucose.
  • the sugar in the wine is generally derived from the brewing raw material, that is, the sugar which is present in the brewing raw material itself, and may also be derived from the hydrolysis of the starch or polysaccharide in the brewing raw material.
  • alcohols that are generally sufficiently fermented and/or distilled have a low sugar content.
  • liquors, beer, and wines that are commonly found on the market have low sugar content and have no obvious sweet taste.
  • sugar can be added to a high alcohol, or a high alcohol can be mixed with a partially fermented wine having a higher sugar content.
  • a high degree of alcohol has difficulty in dissolving and mixing, while mixing a high-alcohol with a wine having a high sugar content has the disadvantage that the taste is not coordinated and the sugar content is still insufficient.
  • the present disclosure proposes a special wine making method which combines liquor manufacturing with wine making, in which the unique natural fermentable properties of the grapes are not used for wine making, but the grapes are mixed with the wine cellar.
  • the short-term white wine-type wine cellar fermented, and the white wine is added for a long time while fully retaining the sugar in the grape, thereby preparing a grape-flavored sweet wine with high sweetness and harmonious taste.
  • the present disclosure relates to a method of making a grape liqueur comprising the steps of:
  • the white wine having an alcohol content of not less than 15%, preferably not less than 40%, further preferably not less than 50%, and most preferably 58%;
  • the fermentor is sealed and placed for 10-30 days, preferably 18 to 22 days, and more preferably 20 days;
  • the fermented product in the fermenter was filtered to obtain a grape-flavored liqueur.
  • the method of the present disclosure further comprises loading a grape stem with the grape granules and the wine cellar into the fermentor.
  • the fermentor portion is in communication with the ambient atmosphere during the process of "maintaining the temperature in the fermentor at the fermentation temperature.”
  • the method of the present disclosure further includes the step of washing the grape kernels with warm water and drying before loading the grape kernels into the fermentor.
  • the method of the present disclosure further comprises the step of washing the grape stem with warm water and drying it before loading the grape stem into the fermentor.
  • the weight ratio of grape granules to grape stems added is from 5:1 to 20:1, preferably from 8:1 to 12:1, and most preferably about 10:1.
  • the wine cellar is wheat bran, sorghum, red scorpion, giant salamander or bran.
  • the weight ratio of grape granules added to the wine cell is from 100:4 to 100:10, preferably from 100:5 to 100:9, and most preferably 100:8.
  • the fermentor can be a clay pot, a glass container, a stainless steel container, an oak barrel, or other container that can be used in brewing, preferably a clay pot or oak barrel.
  • the white wine is a fragrant white liquor, a sauce-flavor liquor, a Luzhou-flavor liquor, a fragrant liquor, a rice-flavor liquor, a sesame-flavor liquor, a fragrant liquor or a phoenix flavor.
  • Liquor a fragrant white liquor, a sauce-flavor liquor, a Luzhou-flavor liquor, a fragrant liquor, a rice-flavor liquor, a sesame-flavor liquor, a fragrant liquor or a phoenix flavor.
  • the weight ratio of the added grape kernels to the added liquor is from 1:2 to 2:1, preferably from 1:1.5 to 1.5:1, still more preferably from 1:1.2 to 1.2:1, Most preferably 1:1.
  • the method of the present disclosure further comprises partially breaking the grape kernels prior to adding the grape kernels to the fermentor.
  • the present disclosure also relates to grape liqueurs made in accordance with the methods of the present disclosure.
  • wines obtained by blending grape liqueurs made according to the methods of the present disclosure with other additives are also included.
  • Food additives such as agents.
  • a grape liqueur is produced by:
  • the fermenter is sealed for 20 days;
  • the fermented product in the fermenter was filtered to obtain a grape-flavored liqueur.
  • a grape liqueur is produced by:
  • the fermentor is sealed for 28 days;
  • the fermented product in the fermenter was filtered to obtain a grape-flavored liqueur.
  • the grape-flavored liqueur made according to the above embodiment of the present disclosure has the following significant differences compared to the reinforced wine (Lilly):
  • the liqueur of the present disclosure has a higher sweetness (generally higher than 60 g / L, and may be higher than 70 g / L, even higher than 80 g / L);
  • the liqueur of the present disclosure has a consistent taste of liquor, a slight grape scent, and overall belongs to the taste and aroma of the grain wine; however, the liqueur has a consistent grape flavor and belongs to the taste and aroma of the fruit wine;
  • the grape fermentation process of the present disclosure relies on the addition of wine cellars, which is quite different from the process of relying on the natural fermentation of grapes in traditional winemaking processes. Therefore, unlike the conventional process in which it is required to completely pulverize the grapes, it is basically unnecessary to pulverize the grapes in the present disclosure, or it is possible to pulverize only the grapes, that is, to carry out fermentation together with the koji. In this way, most of the sugar in the grapes is retained, resulting in a higher sugar content in the final liqueur.
  • the final wine produced does not have the taste formed by the fermentation of the grapes, but only has the consistent white wine taste formed by the fermentation of the koji, and has the aroma of the grapes (the aroma of the unfermented or less fermented grapes).
  • the liqueur according to the present disclosure does not add other additives other than the wine cellar and the white wine during the brewing process, and does not add the SO 2 which is usually added during the fermentation of the wine, so whether from the taste or the content, It is completely different from wine and is suitable for different groups of consumers.
  • the grape stem is rich in potassium, which can maintain the body's balance while maintaining the normal function of the human nerves and muscles.
  • grape stalks and grape granules are used together as a raw material to produce a liqueur that is good in taste and more nutritious.
  • grape stems were abandoned.

Abstract

一种制造葡萄味甜酒的方法和根据所述方法制造的葡萄味甜酒，所述方法包括以下步骤：将葡萄粒和酒粬装入发酵罐；将发酵罐中的温度保持在发酵温度，所述发酵温度为25℃至38℃，优选28℃至32℃，保温时间为15至40小时，优选18小时至24小时；将白酒加入发酵罐，所述白酒的酒精含量不低于15％；将发酵罐密封放置，持续10‐30天，优选18至22天；和将发酵罐中的发酵物过滤，得到葡萄味甜酒。

Description

制造葡萄味甜酒的方法和葡萄味甜酒 技术领域
本公开涉及甜酒制造，更具体地涉及具有葡萄风味的甜酒的制造方法以及根据所述方法制造的甜酒。
背景技术
甜酒，一般指的是含2.5％以上的蔗糖或葡萄糖的酒。酒中的糖分一般来源于酿酒原料，即可以是本身存在于酿酒原料中的糖分，也可以来源于酿酒原料中的淀粉或多糖的水解。
在酿酒的过程中，糖分会逐渐转化为酒精，从而提高酒的酒精含量，并且降低酒的含糖量。因此，一般经过充分发酵和/或蒸馏的酒类含糖量很低，例如市场上常见的白酒、啤酒和葡萄酒的含糖量均较低，并无明显的甜味口感。
为了同时获得高酒精度和高糖度的独特口感，可以将糖加入高度酒中，也可以将高度酒与部分发酵的含糖量较高的酒混合。然而，将糖加入高度酒中存在溶解、混合上的困难，而将高度酒与含糖量较高的酒混合则存在口感不协调并且糖度仍然不足的缺点。
为解决以上问题，本公开提出了一种将白酒制造与葡萄酒制造相融合的特殊制酒方法，其中不利用葡萄独特的可自然发酵的属性进行制酒，而是将葡萄与酒粬混合进行较短时间的白酒式的酒粬发酵，在充分保留葡萄中的糖分的情况下加入白酒放置较长时间，从而制成甜度高、口味协调的葡萄风味的甜酒。
发明内容
本公开涉及一种制造葡萄味甜酒的方法，所述方法包括以下步骤：
将葡萄粒和酒粬装入发酵罐；
将发酵罐中的温度保持在发酵温度，所述发酵温度为25℃至38℃，优选28℃至32℃，最优选30℃；保温时间为15至40小时，优选18小时至24小时，最优选20小时；
将白酒加入发酵罐，所述白酒的酒精含量不低于15％，优选不低于40％，再优选不低于50％，最优选为58％；
将发酵罐密封放置，持续10-30天，优选18至22天，再优选20天；和
将发酵罐中的发酵物过滤，得到葡萄味甜酒。
在本公开的一些实施方案中，本公开的方法还包括将葡萄梗与所述葡萄粒和所述酒粬一起装入所述发酵罐。
在本公开的一些实施方案中，在“将发酵罐中的温度保持在发酵温度”的过程中所述发酵罐部分与环境大气连通。
在本公开的一些实施方案中，本公开的方法在将所述葡萄粒装入所述发酵罐之前还包括将所述葡萄粒用温水清洗并晾干的步骤。
在本公开的一些实施方案中，本公开的方法在将所述葡萄梗装入所述发酵罐之前还包括将所述葡萄梗用温水清洗并晾干的步骤。
在本公开的一些实施方案中，所加入的葡萄粒与葡萄梗的重量比为5:1至20:1，优选8:1至12:1，最优选约10:1。
在本公开的一些实施方案中，所述酒粬是麦粬、小粬、红粬、大粬或麸粬。
在本公开的一些实施方案中，所加入的葡萄粒与酒粬的重量比为100:4至100:10，优选100:5至100:9，最优选100:8。
在本公开的一些实施方案中，发酵罐可以是陶罐、玻璃容器、不锈钢容器、橡木桶或在酿酒中可以使用的其他容器，优选是陶罐或橡木桶。
在本公开的一些实施方案中，所述白酒是馥郁香型白酒、酱香型白酒、浓香型白酒、清香型白酒、米香型白酒、芝麻香型白酒、兼香型白酒或凤香型白酒。
在本公开的一些实施方案中，所加入的葡萄粒与所加入的白酒的重量比为1:2至2:1，优选1:1.5至1.5:1，再优选1:1.2至1.2:1，最优选1:1。
在本公开的一些实施方案中，本公开的方法还包括在将所述葡萄粒加入所述发酵罐之前将所述葡萄粒部分破碎。
本公开还涉及根据本公开的方法制造的葡萄味甜酒。
在本公开的再另外的一些实施方案中，也包括根据本公开的方法制造的葡萄味甜酒与其他添加剂混合后得到的酒，所述其他的添加剂包括但不限于糖类、香味剂和防腐剂等食品添加剂。
具体实施方式
以下实施例公开了本公开的一些示例性实施方式以帮助理解本公开的技术方案，但因当理解，本公开不限于以下具体实施例。
实施例1
在本公开的一个具体实施方案中，通过以下方式制造具有葡萄味甜酒：
将100千克福安巨峰葡萄的葡萄粒、10千克葡萄梗和0.8千克小粬装入不锈钢发酵罐中；
将发酵罐中的温度保持在发酵温度，所述发酵温度为30℃，保温时间为20小时；
将100千克的自制52度米酒加入发酵罐；
将发酵罐密封放置20天；和
将发酵罐中的发酵物过滤，得到葡萄味甜酒。
实施例2
在本公开的另一个具体实施方案中，通过以下方式制造具有葡萄味甜酒：
将0.5千克福安巨峰葡萄的葡萄粒和2克麦粬装入20L容积的陶罐中；
将发酵罐中的温度保持在发酵温度，所述发酵温度为33℃，保温时间为30小时；
将0.75千克的42度泸州老窖头曲浓香型白酒加入发酵罐；
将发酵罐密封放置28天；和
将发酵罐中的发酵物过滤，得到葡萄味甜酒。
使用根据以上方法制造的甜酒与加强葡萄酒(利莱酒)在30名具有饮用白酒喜好的中国消费者中进行双盲测试，得到以下评价结果：
Figure PCTCN2017087120-appb-000001
根据本公开以上实施方式制造的葡萄风味的甜酒与加强葡萄酒(利莱酒)比较，具有以下明显区别：
1.本公开的甜酒具有更高的甜度(一般高于60g/L，并且可以高于70g/L，甚至高于80g/L)；
2.本公开的甜酒具有协调一致的白酒口味，略带葡萄香味，整体上属于粮食酒的口味和香气；然而利莱酒具有一致的葡萄风味，属于水果酒的口味和香气；和
3.中国习惯于引用粮食酒的饮酒者更加偏好于根据本公开的葡萄味甜酒，而相比之下比较不偏好利莱酒。
本公开的葡萄发酵过程依赖于酒粬的加入，这与传统葡萄酒酿造工艺中依赖葡萄自然发酵的工艺完全不同。因此，与传统工艺中需要将葡萄完全粉碎不同，本公开中基本无需将葡萄粉碎，或者可以仅将葡萄部分粉碎，即可以与酒曲一起进行发酵。通过这样的方法，保留了葡萄中大部分的糖分，使得最后制得的甜酒中的含糖量更高。同时，最终制造的酒不具有葡萄发酵所形成的口味，而仅具有酒曲发酵所形成的一致的白酒口感，同时具有葡萄的香气(未发酵或发酵程度较低的葡萄的香气)。
此外，根据本公开的甜酒在酿制过程中不加入除了酒粬和白酒之外的其他添加剂，也不加入葡萄酒一般发酵过程中通常加入的SO2，因此无论从口味还是从含量的角度，完全不同于葡萄酒，适合于不同习惯的消费群体。
葡萄梗中含有丰富的钾元素，可以维持人体平衡，同时维持人体神经肌肉的正常功能。在本公开的一些实施方案中，将葡萄梗和葡萄粒一起作为原料制酒，获得了口感良好并且营养更加丰富的甜酒。相比之下，在其他葡萄酒制造工艺中，葡萄梗均被抛弃。

Claims (10)

  1. 一种制造葡萄味甜酒的方法，所述方法包括以下步骤：
    将葡萄粒和酒粬装入发酵罐；
    将发酵罐中的温度保持在发酵温度，所述发酵温度为25℃至38℃，优选28℃至32℃，发酵时间为15至40小时，优选18小时至24小时；
    将白酒加入发酵罐，所述白酒的酒精含量不低于15％；
    将发酵罐密封放置，持续10-30天，优选18至22天；和
    将发酵罐中的发酵物过滤，得到葡萄味甜酒。
  2. 根据权利要求1所述的方法，所述方法还包括，将葡萄梗与所述葡萄粒和所述酒粬一起装入所述发酵罐。
  3. 根据权利要求1所述的方法，其中在“将发酵罐中的温度保持在发酵温度”的过程中所述发酵罐部分与环境大气连通。
  4. 根据权利要求1所述的方法，所述方法在将所述葡萄粒装入所述发酵罐之前还包括将所述葡萄粒用温水清洗并晾干的步骤。
  5. 根据权利要求2所述的方法，所述方法在将所述葡萄梗装入所述发酵罐之前还包括将所述葡萄梗用温水清洗并晾干的步骤。
  6. 根据权利要求1所述的方法，其中所述酒粬是麦粬、小粬、红粬、大粬或麸粬。
  7. 根据权利要求1所述的方法，其中所述白酒是馥郁香型白酒、酱香型白酒、浓香型白酒、清香型白酒、米香型白酒、芝麻香型白酒、兼香型白酒或凤香型白酒。
  8. 根据权利要求1所述的方法，其中所述白酒的酒精含量不低于50％。
  9. 根据权利要求1所述的方法，所述方法还包括在将所述葡萄粒加入所述发酵罐之前将所述葡萄粒部分破碎。
  10. 根据权利要求1至9中的任一项所述的方法制造的葡萄味甜酒。
PCT/CN2017/087120 2016-06-06 2017-06-05 制造葡萄味甜酒的方法和葡萄味甜酒 WO2017211241A1 (zh)

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LTEP17809680.6T LT3467089T (lt) 2016-06-06 2017-06-05 Saldaus vynuogių skonio vyno gamybos būdas ir saldus vynuogių skonio vynas
SI201730571T SI3467089T1 (sl) 2016-06-06 2017-06-05 Postopek za izdelavo sladkega vina z okusom grozdja, in sladko vino z okusom grozdja
RS20201568A RS61253B1 (sr) 2016-06-06 2017-06-05 Postupak za pravljenje slatkog vina sa aromom grožđa, i slatko vino sa aromom grožđa
DK17809680.6T DK3467089T3 (da) 2016-06-06 2017-06-05 Fremgangsmåde for tilberedning af sød vin med druesmag og sød vin med druesmag
ES17809680T ES2842450T3 (es) 2016-06-06 2017-06-05 Método para elaborar vino dulce con sabor a uva y vino dulce con sabor a uva
AU2017276972A AU2017276972C1 (en) 2016-06-06 2017-06-05 Method for making sweet wine with grape flavor, and sweet wine with grape flavor
US16/306,835 US20190136166A1 (en) 2016-06-06 2017-06-05 Method for making sweet wine with grape flavor, and sweet wine with grape flavor
PL17809680T PL3467089T3 (pl) 2016-06-06 2017-06-05 Sposób otrzymywania słodkiego wina o smaku winogronowym i słodkie wino o smaku winogronowym
EP17809680.6A EP3467089B1 (en) 2016-06-06 2017-06-05 Method for making sweet wine with grape flavor, and sweet wine with grape flavor
JP2019516045A JP6993407B2 (ja) 2016-06-06 2017-06-05 ブドウ味スイートワインの製造方法及びブドウ味スイートワイン
HRP20202054TT HRP20202054T1 (hr) 2016-06-06 2020-12-22 Postupak za izradu slatkog vina sa aromom grožđa, i slatko vino sa aromom grožđa
CY20201101220T CY1123709T1 (el) 2016-06-06 2020-12-28 Μεθοδος παρασκευης γλυκου οινου με αρωμα σταφυλιων, και γλυκος οινος με αρωμα σταφυλιων

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