CN101153246A - Method for producing fruity type bramble dry red wine - Google Patents
Method for producing fruity type bramble dry red wine Download PDFInfo
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- CN101153246A CN101153246A CNA2007100187446A CN200710018744A CN101153246A CN 101153246 A CN101153246 A CN 101153246A CN A2007100187446 A CNA2007100187446 A CN A2007100187446A CN 200710018744 A CN200710018744 A CN 200710018744A CN 101153246 A CN101153246 A CN 101153246A
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Abstract
The invention relates to a manufacture method for fruit flavored type bramble dry red wine. The invention changes the traditional alcohol fermentation method into carbon dioxide dipping and juice alcohol fermentation method, effectively improving the of the fruit wine, decreasing the acid degree of the wine, enhancing the fruit fragrance of the bramble wine, and improving the stability and the esthetic quality of the wine. The invention includes the following process procedures: sorting, carbon dioxide dipping, crushing, clarification, the adjustment of sugar degree and acid degree, fermentation of alcohol, steady treatment and filling under the conditions of low temperature and no bacteria.
Description
One, technical field:
The present invention relates to a kind of making method of drinks, especially relate to a kind of manufacture method of fruity type bramble dry red wine.
Two, background technology:
Raspberry (Rubus sp.) is a Rosaceae rubus, perennial deciduous fruit tree or evergreen shrubs, dungarunga.Because color and luster is tempting, unique flavor, nutritious, raspberry is known as the emerging fruit of the third generation.Fruit also can be made numerous food such as beverage, fruit wine, jam, cake, candy, milk preparation, tea-drinking except that eating raw.From the fruit wine aspect, wine of raspberry belongs to non-grain type and low drinks, and long-term drinking can be adjusted people's physiological equilibrium, is of value to healthy.In the international market, wine of raspberry is always very famous and precious, is Hesperian high-grade fruit wine.The development of raspberry fruit wine has very big potentiality.
Carbonic maceration fermentation (Carbonic Maceration is called for short MC) is that Flanzy proposes this special zymotechnics in nineteen thirty-five.Compare with traditional technology, its product color is more bright-coloured, and fragrance is stronger, and taste is plentiful soft, has the refreshing taste of pleasing of pure gracefulness, and acidity is low, maturation is fast, is rich in fresh happy people's the fruital flavor and the wine flavour of pure and sweet coordination; Perfect, the outstanding style of special tool typical case.Light sparkling wine is a kind of drinks of popular very in the world since the wine degree low, be rich in carbonic acid gas, can bubble, have refrigerant sense, more and more be subjected to consumers in general's welcome.
Three, summary of the invention:
The object of the present invention is to provide a kind of manufacture method of fruity type bramble dry red wine, it changes traditional zymamsis method is that carbonic maceration is in conjunction with clear juice zymamsis method, improved the fruit wine color and luster effectively, reduced the acidity of wine, strengthen the fruital of wine of raspberry, improved the stability and the aesthetic quality of wine.
For achieving the above object, the technical solution used in the present invention is:
A kind of manufacture method of fruity type bramble dry red wine is characterized in that: comprise following processing step: sorting, carbonic maceration, squeezing, clarification, adjustment pol, acidity, zymamsis and stabilizing treatment, can under low temperature, aseptic condition.
30～35 ℃ temperature, flooded under the condition of pressure carbon dioxide 2.5～3.0bar 5～7 days.
The total acid of adjusting raspberry juice in the squeezing clarification steps is 6～7g/L, and pol is 187g/L.
The raspberry juice that obtains after fruit of raspberry squeezed mixes with free juice, change in the fermentor tank together, and the wine active dry yeast (W-ADY) of adding 200mg/L, under 18～20 ℃ temperature, carry out zymamsis, time is 5～7 days, treat that residual sugar sends to 4g/L and stop fermentation when following, after the fermentation ends, adjust free SO
2Content be 40mg/L, under 0～5 ℃ of cold condition, refrigerate.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
The present invention is the carbonic maceration that carries out certain hour before zymamsis, makes raspberry pigment and aroma-producing substance can access abundant lixiviate.Dipping carries out juice zymamsis clearly after finishing.This technology has strengthened the lixiviate to pigment and fragrance, makes wine of raspberry beautiful in colour, and the smell of fruits is very sweet, has improved the quality of wine effectively.
Adopt two kinds of former wine after the different process fermentation, fragrance kind significant difference.On two kinds of present odour characteristicss of wine list, all be to be basic aroma-producing substance with primary isoamyl alcohol, isopropylcarbinol, phenylethyl alcohol etc., fragrance compounds such as other acetic ester, ethanol ester participate in effect characteristics fragrance.The ester class of senior pure and mild complexity such as phenylethyl alcohol has graceful fragrance, gives the fragrance of a flower and the fruital of the pure and fresh fermentation fragrance of fermented wine, complexity, such as Muscat Hamburg (rose), the violet incense fragrance of a flower such as (violets), fruit fragrance such as peach, pears, apple, gooseberry.Multiple aroma component gives the former wine of raspberry abundant odour characteristics.With respect to traditional zymotic technology, CO
2The wine that phenylethyl alcohol content is produced apparently higher than traditional technology in the former wine that impregnation technology is produced, and except 10 kinds of aroma components were identical, other compositions had significant difference, CO on value volume and range of product
2Phenylethyl alcohol content in the impregnation technology brewing wine is apparently higher than traditional technology wine, so CO
2Dip treating can more produce the characteristic perfume of wine of raspberry, makes it stronger, abundant, and this proves absolutely CO
2Impregnation technology can increase raspberry fruit wine fragrance difference, CO
2The style of dipping fermentation can obviously improvement wine of raspberry.
During the ageing of raspberry fermented wine, the wine of raspberry fragrance kind that traditional technology is brewageed reduces, and CO
2The dipping wine of raspberry then increases, and multiple ester compound with graceful fruital and sweet-smelling occurred in the aroma component of the latter after ageing, as ethyl isobutyrate, ethyl butyrate, Ethylisovalerate etc.This shows CO
2The wine of raspberry that impregnation technology is brewageed is suitable for suitable short-term ageing.
Four, description of drawings:
Fig. 1 is a process flow sheet of the present invention;
Fig. 2 is traditional pot type fermentation wine of raspberry process flow sheet.
Five, embodiment:
Referring to Fig. 1, manufacture method of the present invention comprises: through the step of raw material sorting, squeezing, clarification (falling acid), fermentation, its key is: A, at CO
2The pressure that keeps 2.5～3.0bar in the impregnation steps; B, the total acid of adjusting raspberry juice in the squeezing clarification steps are 6～7g/L, and pol is 187g/L; C, add in fermentation step from the dissolubility yeast, fermenting to residual sugar 4g/L stops fermentation and tank switching when following.
Embodiment:
With 10 tons of fruit of raspberry is liquor-making raw material, controls its ripening degree (sugar degree 80g/L, acid content 9.0～11.0g/L (in tartrate)).Reject branch, leaf, decayed fruit, mummy and living Chinese olive, will put in order the fringe fruit with table feeder and send into pressure-pot, add SO simultaneously
250mg/L feeds purified CO then
2Gas, under 30～35 ℃ of conditions the dipping 120 hours, during CO
2Pressure remains on 2.5～3.0bar.In steeping process, regularly detect the colourity of free juice in the jar.Carbonic maceration after finishing squeezes fruit of raspberry.With going in the fermentor tank after squeezing juice and the free juice mixing, use KHCO
3The total acid of raspberry juice is adjusted to 6.0～7.0g/L, adjusting the fruit juice sugar degree simultaneously is 187g/L, the Angel board wine active dry yeast (W-ADY) that adds 200mg/L, under 18-20 ℃ of condition, carry out zymamsis, time is 5～7 days, treats that residual sugar sends to 4g/L when following, stops fermentation, carry out closed tank switching immediately, and add SO
240mg/L.Refrigeration storage is 6 months under 0～5 ℃ of cold condition, and per two months once jar, keeps adding full state behind each tank switching.Can then, beat vanning warehouse-in behind plug, cap bag, the decals.It produces 6 tons of fruity type bramble dry wine.
Claims (4)
1. the manufacture method of a fruity type bramble dry red wine is characterized in that: comprise following processing step: sorting, carbonic maceration, squeezing, clarification, adjustment pol, acidity, zymamsis and stabilizing treatment, can under low temperature, aseptic condition.
2. the manufacture method of a kind of fruity type bramble dry red wine according to claim 1 is characterized in that: 30～35 ℃ temperature, flooded under the condition of pressure carbon dioxide 2.5～3.0bar 5～7 days.
3. the manufacture method of a kind of fruity type bramble dry red wine according to claim 1 is characterized in that: the total acid of adjusting raspberry juice in the squeezing clarification steps is 6～7g/L, and pol is 187g/L.
4. the manufacture method of a kind of fruity type bramble dry red wine according to claim 1, it is characterized in that: the raspberry juice that obtains after fruit of raspberry is squeezed mixes with free juice, change in the fermentor tank together, and the wine active dry yeast (W-ADY) of adding 200mg/L, carry out zymamsis under 18～20 ℃ temperature, the time is 5～7 days, treats that residual sugar sends to 4g/L and stop fermentation when following, after the fermentation ends, adjust free SO
2Content be 40mg/L, under 0～5 ℃ of cold condition, refrigerate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100187446A CN101153246B (en) | 2007-09-25 | 2007-09-25 | Method for producing fruity type bramble dry red wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100187446A CN101153246B (en) | 2007-09-25 | 2007-09-25 | Method for producing fruity type bramble dry red wine |
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| CN101153246A true CN101153246A (en) | 2008-04-02 |
| CN101153246B CN101153246B (en) | 2010-09-08 |
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| CN2007100187446A Expired - Fee Related CN101153246B (en) | 2007-09-25 | 2007-09-25 | Method for producing fruity type bramble dry red wine |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101812388A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | New variety of dry red wine and brewing process thereof |
| CN101560451B (en) * | 2009-05-08 | 2012-05-23 | 西北农林科技大学 | Method for producing peach dry wine |
| CN102690742A (en) * | 2012-06-12 | 2012-09-26 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN102864057A (en) * | 2012-10-24 | 2013-01-09 | 天津商业大学 | Brewing method for Muscat wine |
| CN103820270A (en) * | 2014-02-28 | 2014-05-28 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine provided with biological effect and production method thereof |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN105441257A (en) * | 2015-12-21 | 2016-03-30 | 宁夏红中宁枸杞制品有限公司 | Method used for brewing Chinese wolfberry fruit wine via carbon dioxide steeping |
| CN106318789A (en) * | 2016-11-16 | 2017-01-11 | 山东百纳城现代农业发展有限公司 | Hawthorn raw wine brewing method |
| CN107099409A (en) * | 2017-07-05 | 2017-08-29 | 宁夏立兰酒庄有限公司 | The method that carbon dioxide low temperature dipping makes grape wine |
| CN108102829A (en) * | 2018-02-26 | 2018-06-01 | 泰山学院 | A kind of raspberry-grape wine process technology |
| CN108359558A (en) * | 2018-04-28 | 2018-08-03 | 晴隆县绿源食品科技有限责任公司 | A kind of processing method of Vitis davidii Foex red wine |
| CN108676643A (en) * | 2018-04-28 | 2018-10-19 | 晴隆县绿源食品科技有限责任公司 | A kind of bramble dry red processing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ207360A (en) * | 1983-03-23 | 1987-06-30 | Hickinbotham Winemakers | Method and apparatus for producing wine by full carbonic maceration |
| CN100354404C (en) * | 2005-02-02 | 2007-12-12 | 河南民权小乔酒业有限公司 | Method for making Chinese-wolfberry grape wine |
-
2007
- 2007-09-25 CN CN2007100187446A patent/CN101153246B/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560451B (en) * | 2009-05-08 | 2012-05-23 | 西北农林科技大学 | Method for producing peach dry wine |
| CN101812388B (en) * | 2010-04-22 | 2012-10-03 | 食品行业生产力促进中心 | New variety of dry red wine and brewing process thereof |
| CN101812388A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | New variety of dry red wine and brewing process thereof |
| CN102690742A (en) * | 2012-06-12 | 2012-09-26 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN102690742B (en) * | 2012-06-12 | 2013-07-31 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN102864057A (en) * | 2012-10-24 | 2013-01-09 | 天津商业大学 | Brewing method for Muscat wine |
| CN103865707A (en) * | 2014-02-27 | 2014-06-18 | 湖北神武天滋野生葡萄酒业有限公司 | Novel process technical method for brewing wild grape liqueur without any chemical additives |
| CN103820270A (en) * | 2014-02-28 | 2014-05-28 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine provided with biological effect and production method thereof |
| CN103820270B (en) * | 2014-02-28 | 2015-04-29 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine provided with biological effect and production method thereof |
| CN105441257A (en) * | 2015-12-21 | 2016-03-30 | 宁夏红中宁枸杞制品有限公司 | Method used for brewing Chinese wolfberry fruit wine via carbon dioxide steeping |
| CN106318789A (en) * | 2016-11-16 | 2017-01-11 | 山东百纳城现代农业发展有限公司 | Hawthorn raw wine brewing method |
| CN107099409A (en) * | 2017-07-05 | 2017-08-29 | 宁夏立兰酒庄有限公司 | The method that carbon dioxide low temperature dipping makes grape wine |
| CN108102829A (en) * | 2018-02-26 | 2018-06-01 | 泰山学院 | A kind of raspberry-grape wine process technology |
| CN108359558A (en) * | 2018-04-28 | 2018-08-03 | 晴隆县绿源食品科技有限责任公司 | A kind of processing method of Vitis davidii Foex red wine |
| CN108676643A (en) * | 2018-04-28 | 2018-10-19 | 晴隆县绿源食品科技有限责任公司 | A kind of bramble dry red processing method |
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| Publication number | Publication date |
|---|---|
| CN101153246B (en) | 2010-09-08 |
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