CN102181337B - Method for preparing zero-alcoholic content dry red wine - Google Patents
Method for preparing zero-alcoholic content dry red wine Download PDFInfo
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- CN102181337B CN102181337B CN201110102323A CN201110102323A CN102181337B CN 102181337 B CN102181337 B CN 102181337B CN 201110102323 A CN201110102323 A CN 201110102323A CN 201110102323 A CN201110102323 A CN 201110102323A CN 102181337 B CN102181337 B CN 102181337B
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Abstract
The invention relates to a method for preparing zero-alcoholic content dry red wine. The method comprises the following steps of: (1) removing ethanol in raw wine serving as a raw material through distillation under negative pressure; (2) adding grape skin red and bamboo leaf flavone into the wine obtained in the step (1) to obtain dealcoholized wine, wherein the adding amount of the grape skin red is 0.05 to 0.1 percent of the mass of the finally prepared dealcoholized wine, and the adding amount of the bamboo leaf flavone is 0.05 to 0.1 percent of the weight of the finally prepared dealcoholized wine; and (3) hot charging the dealcoholized wine prepared in the step (2) into bottles at the temperature of between 85 and 90 DEG C, and immediately cooling the bottles after the hot charging is finished. By the method, the ethanol in the raw wine is effectively removed when beneficial substances are retained; and the method also solves the problem of quality guarantee caused by the dealcoholization of the raw wine.
Description
Technical field
The present invention relates to a kind of method of manufacture vinous, relate in particular to a kind of zero dry red method of manufacture vinous.
Background technology
Production vinous also has certain history in China, and brew enterprise concentrates on the viny region in Shandong mostly, is representative to open abundant and Great Wall especially wherein.Because being of high nutritive value of wine itself also had benefited from the fast development of domestic wine brewage, wine more and more receives compatriots' welcome, especially receives young adult's welcome.Past people is main with sweet taste still for understanding vinous, and along with the raising to wine understanding, present increasing youngster likes drinking dry or the half-dried red type wine with high nutritive value.This type wine inlet does not almost have sweet taste even has sour and astringent taste; And mouthfeel is mellow or simple and elegant, can have unique fragrance usually, and these fragrance mainly contain two kinds; A kind of is the phenolic cpd that derives from grape fruit or the pericarp, like proanthocyanidin, cyanidin(e), flavonoid etc.; Second kind is that fermenting process produces, like volatile materials such as ETHYLE ACETATE.Phenolic cpd wherein has the Nutrition of height, can remove intravital radical, has the conditioning blood fat, delays senility, effect such as beauty treatment.
Although vinous being of high nutritive value is to contain many ethanol after all, ethanol is for the toxic elements in human body spinoff.So how under the condition that does not as far as possible influence other materials, remove ethanol and become a big technical barrier that need solve instantly.
Summary of the invention
The objective of the invention is for solving the problems of the technologies described above, a kind of zero dry red method of manufacture vinous is provided.
Above-mentioned technical purpose of the present invention is achieved through following technical scheme:
Zero dry red method of manufacture vinous, it may further comprise the steps:
1. be raw material with the former wine of wine, and under condition of negative pressure, the ethanol in the former wine of wine removed through distillation;
2. in through step wine 1., add the red and Folium Bambosae flavone of Pericarpium Vitis viniferae again; Make dealcoholysis wine; The red addition of Pericarpium Vitis viniferae is 0.05～0.1% of the dealcoholysis wine quality that finally makes, and the addition of Folium Bambosae flavone is 0.05～0.1% of the dealcoholysis wine weight that finally makes;
3. will in Bottle & Can, after accomplishing behind the hot charging, just carry out the refrigerative operation at once through dealcoholysis wine hot charging under 85～90 ℃ temperature that 2. step makes to this Bottle & Can.
In the technique scheme of the present invention, ethanol is removed through the method for vacuum distillation, usually with pressure-controlling-0.08～-0.1MPa, controlled temperature is 55～60 ℃.The Pericarpium Vitis viniferae red pigment, extraction from the skin of red grape, refining forming mainly are made up of cyanidin(e), flavones etc.Cyanidin(e) and flavones all belong to phenolic cpd from the chemical structure classification, and these phenolic cpds have been given the organoleptics property of color vinous, local flavor, convergency and bitter taste, astringent taste.In vacuum distillation process of the present invention; The Pericarpium Vitis viniferae red pigment that inevitably part is present in the former wine of wine decomposes or oxidation; Although used Folium Bambosae flavone; Also be difficult to accomplish to stop fully, it is red that this just is necessary after distillation is accomplished, to add Pericarpium Vitis viniferae partly, the wine after the dealcoholysis is reduced its style.
As everyone knows, liquor is not both with preserving type vinous because their ability of guaranteeing the quality is different, and its reason it is important that the liquor ethanol content is high, and ethanol has germicidal action except nutrition better vinous.Very naturally run into the problem of guaranteeing the quality again after the present invention removes ethanol so.The present invention's temperature and pressure when distillation has all changed, and so before accounted for leading mikrobe and be suppressed, and usually at 85～90 ℃ of these temperature sections, mikrobe can effectively be killed.Therefore the present invention has carried out sterilization to taking off pure wine in dealcoholysis, and the technology later stage cools off this Bottle & Can again after can at once.Cooling purpose one is to change temperature, the 2nd, change the air pressure in the Bottle & Can; Force the living environment of remaining mikrobe to change, make it incompatible, hinder their breeding.This has just solved the problem of guaranteeing the quality that the present invention brings because of dealcoholysis effectively.
Preferred as technique scheme is added with Folium Bambosae flavone in the raw material, the Folium Bambosae flavone addition is 0.05～0.1% of the former vinosity amount of wine.
Because the organism kinds in the former wine of wine is quite complicated, when heating processing, some material is destroyed, and mainly show as smell vinous on the macroscopic view and change, and this change is unacceptable for ordinary consumer.The enforcement of technique scheme of the present invention, the ethanol in the former wine with wine has almost kept whole materials when removing, and has effectively kept the style of former wine, has kept the quality of former wine, in addition, has also brought one light leaf of bamboo delicate fragrance into.The inventor is through discovering that major cause is the oxidative deformation that derives from the phenolic cpd in grape fruit or the pericarp.In order to address this problem, the inventor has tried out multiple inhibitor, but has brought other tastes nearly all more or less into, and these tastes are difficult to accepted by the human consumer usually.And Folium Bambosae flavone has solved this problem well as natural inhibitor.It when effectively stoping phenolic cpd oxidized, the delicate fragrance of also having brought one leaf of bamboo into, the oxidized and peculiar smell that produces of the phenolic cpd of few part that neutralized again.
Preferred as technique scheme, step 2. in, also in through step wine 1., add oligofructose.
Oligofructose has played the seasoning effect as sweeting agent, add this type material again after, product is well suited for liking the human consumer of sweet mouthfeel.
Preferred as technique scheme, step 2. in, also in through step wine 1., add tannin.
Tannin is a kind of important component in the former wine of wine, and it derives from grape pericarp and Semen Vitis viniferae.In Pericarpium Vitis viniferae and Semen Vitis viniferae, tannin combines with covalent linkage and other organism, and after process by fermentation, tannin gets in the wine with monomeric form.Why the wine mouthfeel shows as bitterness, almost is the effect of tannin entirely.After through distillation, tannin can reduce equally, and therefore, the present invention adds the part tannin in the later stage and also is necessary.
Preferred as technique scheme, step 2. in, also in through step wine 1., add tartrate.
Organic acid is a flavour substances important in the wine; It is the main determining factor of wine acidity; Affect flavor balance vinous, determined that to a great extent the organic acid in quality quality vinous and the whether graceful wine mainly comprises tartrate, oxysuccinic acid, lactic acid, Hydrocerol A and succsinic acid etc.
Preferred as technique scheme, step 2. in, also in through step wine 1., add essence.
Preferred as technique scheme, the former wine of said wine is dry red winew.
Preferred as technique scheme, described cooling is meant adopts the mode of cold water spray to cool off.
In sum, the present invention has following beneficial effect:
1, the present invention has removed the ethanol in the former wine of wine effectively when keeping benefit materials;
2, the present invention has also solved the problem of bringing because of the former free and easy alcohol of wine of guaranteeing the quality.
Embodiment
Following specific embodiment only is to explanation of the present invention, and it is not a limitation of the present invention.
Embodiment one
Zero dry red method of manufacture vinous may further comprise the steps:
1. be raw material with 2 tons of dry red winews;
2. at-0.1MPa, under 55～60 ℃ the condition, the ethanol in the dry red winew is removed through distillation;
3. in through step wine 2., add the red 1.0kg of Pericarpium Vitis viniferae, Folium Bambosae flavone 1.0kg, oligofructose 10kg, tannin 0.1kg, tartrate 1.0kg, food flavour 1.0kg again, get dealcoholysis wine;
4. with step 3. gained dealcoholysis wine hot charging under 85～90 ℃ temperature in Bottle & Can, after accomplishing behind the hot charging, just this Bottle & Can is cooled to room temperature through the mode that cold water sprays at once.
Embodiment two
Zero dry red method of manufacture vinous may further comprise the steps:
1. be raw material with 2 tons of dry red winews;
2. at-0.1MPa, under 55～60 ℃ the condition, the ethanol in the dry red winew is removed through distillation;
3. in through step wine 2., add the red 1.2kg of Pericarpium Vitis viniferae, Folium Bambosae flavone 1.0kg, oligofructose 200kg, tannin 0.2kg, tartrate 1.0kg, food flavour 1.0kg again, get dealcoholysis wine;
4. with step 3. gained dealcoholysis wine hot charging under 85～90 ℃ temperature in Bottle & Can, after accomplishing behind the hot charging, just this Bottle & Can is cooled to room temperature through the mode that cold water sprays at once.
Embodiment three
A kind of zero dry red method of manufacture vinous may further comprise the steps:
1. be raw material with 2 tons of dry red winews, and in this raw material, add Folium Bambosae flavone 1kg;
2. at-0.1MPa, under 55～60 ℃ the condition, the ethanol in the dry red winew is removed through distillation;
3. in through step wine 2., add the red 1.5kg of Pericarpium Vitis viniferae, Folium Bambosae flavone 1.2kg, tannin 0.1kg again, get dealcoholysis wine;
4. with step 3. gained dealcoholysis wine hot charging under 85～90 ℃ temperature in Bottle & Can, after accomplishing behind the hot charging, just this Bottle & Can is cooled to room temperature through the mode that cold water sprays at once.
Embodiment four
A kind of zero dry red method of manufacture vinous may further comprise the steps:
1. be raw material with 2 tons of dry red winews, and in this raw material, add Folium Bambosae flavone 1.5kg;
2. at-0.1MPa, under 55～60 ℃ the condition, the ethanol in the dry red winew is removed through distillation;
3. in through step wine 2., add the red 1.8kg of Pericarpium Vitis viniferae, Folium Bambosae flavone 1.5kg, tannin 0.2kg, tartrate 1.0kg again, get dealcoholysis wine;
4. with step 3. gained dealcoholysis wine hot charging under 85～90 ℃ temperature in Bottle & Can, after accomplishing behind the hot charging, just this Bottle & Can is cooled to room temperature through the mode that cold water sprays at once.
Embodiment five
A kind of zero dry red method of manufacture vinous may further comprise the steps:
1. be raw material with 2 tons of dry red winews, and in this raw material, add Folium Bambosae flavone 2.0kg;
2. at-0.1MPa, under 55～60 ℃ the condition, the ethanol in the dry red winew is removed through distillation;
3. in through step wine 2., add the red 2.0kg of Pericarpium Vitis viniferae, Folium Bambosae flavone 1.5kg, tannin 0.1kg, essence 1.0kg again, get dealcoholysis wine;
4. with step 3. gained dealcoholysis wine hot charging under 85～90 ℃ temperature in Bottle & Can, after accomplishing behind the hot charging, just this Bottle & Can is cooled to room temperature through the mode that cold water sprays at once.
Comparative Examples one
1. 2 tons of the former wine that wine fermentation is finished detect for use.
2. the former wine of wine is removed solid impurity through millipore filter, must clarify wine filtrating; The aperture of millipore filter is lum;
3. above-mentioned wine filtrating is passed through tubular ultra-filtration membrane; Used tubular ultra-filtration membrane molecular retention amount 100,000, material PVDF (PVDF) electroneutral;
4. the wine filtrating that will pass through above-mentioned processing pumps into nanofiltration device with HPP; The flow velocity that control sees through liquid equates with the flow velocity of adding de-oxygenised water; The dealcoholysis that circulates, its molecular retention amount of used nf membrane is 100, and the nf membrane material is that fragrance gathers phthalein amine compound (TFC) electronegativity; Nanofiltration finished product ethanol content is 0.44%, and gained dealcoholysis wine is 500Kg.
5. dealcoholysis wine, white sugar, the Hydrocerol A with gained is in harmonious proportion evenly together, gets the grape nonalcoholic bevarage; The material ratio of Beverage Service be every kilogram of dealcoholysis wine with Hydrocerol A one gram, control finished product pH value is between 3.8～3.85.
6. select the vial can for use through the good beverage of allotment, seal, 85 ℃ of pasteurizations, sign indicating number is beaten in cold back, decals, vanning.
Comparative Examples two
1. the interpolation yeast places 18～22 ℃ of bottom fermentations after grape being screened, take off stalk, fragmentation;
2. under the lucifuge state, the grape after the fermentation is 16～22 ℃ of following ageing, and atmospheric moisture is 50～80%;
3. at normal temperatures; Gelatin was soaked 12 hours with the normal-temperature water of 10～15 times of volumes, and adopt the mode of indirect heating to make it melt postcooling fully, slowly add in the wine to normal temperature; The limit edged is beaten and is taken off, and leaves standstill then after 5～7 days to isolate Fructus Vitis viniferae wine base with diatomite filter;
4. will clarify good Fructus Vitis viniferae wine base and make it to be cooled to below freezing through refrigerant, after the tartrate crystallization in the wine, deposition are separated out, filter out former wine with the diatomite filter insulation;
5. the former wine after freezing is heated to 55～65 ℃ under vacuum state, makes ethanol volatilization wherein, obtain product, the product that obtains is allocated, filtered,, obtain finished product after the last can again in 70～85 ℃ of following sterilizations.
With the product that the foregoing description and Comparative Examples make, be that standard is tested with GB-T 15037-2006.
The Oranoleptic indicator
| Project | The Oranoleptic indicator |
| Embodiment one | Scarlet does not have obvious suspended substance, and delicate mouthfeel relaxes suitable, has refreshing happy taste. |
| Embodiment two | Scarlet does not have obvious suspended substance, and delicate mouthfeel relaxes suitable, has refreshing happy taste. |
| Embodiment three | Scarlet, clarification, glossy does not have obvious suspended substance, has graceful harmonious fruital, and delicate mouthfeel relaxes suitable, has refreshing happy taste. |
| Embodiment four | Scarlet, clarification, glossy does not have obvious suspended substance, has graceful harmonious fruital, and delicate mouthfeel relaxes suitable, has refreshing happy taste. |
| Embodiment five | Scarlet, clarification, glossy does not have obvious suspended substance, has graceful harmonious fruital, and delicate mouthfeel relaxes suitable, has refreshing happy taste. |
| Comparative Examples one | Red-purple, clarification, slightly different with the due gloss of this product, there is not obvious suspended substance, have the due smell of this product, fragrance is not good enough, and mouthfeel is balance still, no significant defect. |
| Comparative Examples two | Scarlet shows slightly different with the due color and luster of this product, lacks the nature sense, and muddiness has obvious an unusually sweet smell peculiar smell, and the mouthfeel underbalance owes to coordinate. |
Physical and chemical index
| Project | Alcoholic strength (%Vol) | Sugar-free extract (g/L) | Total reducing sugar (g/L) | Volatile acid (g/L) | PH |
| Embodiment one | ＜0.5 | ≥18 | ≤4.0 | ≤1.2 | 2.0～3.0 |
| Embodiment two | ＜0.5 | ≥18 | ≤4.0 | ≤1.2 | 2.0～3.0 |
| Embodiment three | ＜0.5 | ≥18 | ≤4.0 | ≤1.2 | 2.0～3.0 |
| Embodiment four | ＜0.5 | ≥18 | ≤4.0 | ≤1.2 | 2.0～3.0 |
| Embodiment five | ＜0.5 | ≥18 | ≤4.0 | ≤1.2 | 2.0～3.0 |
| Comparative Examples one | ＜0.5 | ≥12 | ≤4.0 | ≤1.0 | 3.5～4.5 |
| Comparative Examples two | ＜0.5 | ≥14 | ≤4.0 | ≤2.0 | 4.5～6.5 |
Annotate: 1. generally do not do requirement at wine industry total acid;
2. sugar-free extract content is with GB-T 15038-1994 standard test; Its principle is the density with the density bottle working sample, tries to achieve total extractives content, deducts total sugar content again, is sugar-free extract content; Beneficiating ingredient in the wine is included in the sugar-free extract basically, includes proanthocyanidin glycosides, cyanidin(e), flavones, tannin, trans-resveratrol etc.;
3. total reducing sugar is in glucose sugar, among the embodiment one～five when calculating total reducing sugar, after the sweeting agent that inserts disregard;
4. volatile acid is with acetometer.
Can know by inference by above-mentioned detection, the product stable homogeneous that Comparative Examples two makes, but the loss of the sugar-free extract in the product is more; And the product that Comparative Examples two makes possibly be because variation has taken place the more active effective constituent of some character in the time of the distillation alcoholic acid, and causing this product outward appearance, mouthfeel still is that quality all has tangible gap with the present invention; The product that embodiment one～five makes is except alcoholic strength, and all the other indexs all are more or less the same with former wine.
Claims (6)
1. zero dry red method of manufacture vinous is characterized in that it may further comprise the steps:
1. be raw material with the former wine of dry red winew, and-0.1MPa, under 55～60 ℃ the condition ethanol in the former wine of wine is removed through distillation;
2. again in that Pericarpium Vitis viniferae is red through adding in the step wine 1., Folium Bambosae flavone and tannin; Make dealcoholysis wine; The red addition of Pericarpium Vitis viniferae is 0.05～0.1% of the dealcoholysis wine quality that finally makes, and the addition of Folium Bambosae flavone is 0.05～0.1% of the dealcoholysis wine weight that finally makes;
3. will in Bottle & Can, after accomplishing behind the hot charging, just carry out the refrigerative operation at once through dealcoholysis wine hot charging under 85～90 ℃ temperature that 2. step makes to this Bottle & Can.
2. zero dry red method of manufacture vinous according to claim 1 is characterized in that: be added with Folium Bambosae flavone in the raw material, the Folium Bambosae flavone addition is 0.05～0.1% of the former vinosity amount of wine.
3. zero dry red method of manufacture vinous according to claim 1 is characterized in that: step 2. in, also adding oligofructose through in the step wine 1..
4. zero dry red method of manufacture vinous according to claim 1 is characterized in that: step 2. in, also adding tartrate through in the step wine 1..
5. zero dry red method of manufacture vinous according to claim 1 is characterized in that: step 2. in, also adding essence through in the step wine 1..
6. zero dry red method of manufacture vinous according to claim 1 is characterized in that: step 3. in, described cooling is meant adopts the mode of cold water spray to cool off.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110102323A CN102181337B (en) | 2011-04-23 | 2011-04-23 | Method for preparing zero-alcoholic content dry red wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110102323A CN102181337B (en) | 2011-04-23 | 2011-04-23 | Method for preparing zero-alcoholic content dry red wine |
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| CN102181337A CN102181337A (en) | 2011-09-14 |
| CN102181337B true CN102181337B (en) | 2012-09-26 |
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| CN103865704B (en) * | 2014-02-08 | 2016-02-17 | 全加好股份有限公司 | Zero dry red drink and preparation technology thereof |
| CN106318748A (en) * | 2016-08-22 | 2017-01-11 | 张标 | Anti-oxidant wine |
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| CN101851573A (en) * | 2010-02-04 | 2010-10-06 | 浙江圣氏生物科技有限公司 | Method for producing wine alcohol-free beverage |
| CN101831367B (en) * | 2010-05-24 | 2013-01-16 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
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