CN102181340A - Book reservation dry red grape wine and brewing method thereof - Google Patents
Book reservation dry red grape wine and brewing method thereof Download PDFInfo
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Abstract
The invention discloses book reservation dry red grape wine and a brewing method thereof. 'Xiangniang No.1' brier grape is utilized as a raw material for the grape wine, and the physical and chemical indexes of which are as follows: total SO2 is 47mg/L, volatile acid is 0.4g/L, the content of resveratrol is 1.65mg/L and total phenol is 2098/L; and sensory indexes are as follows: the color is purplish red, and the grape wine has varietal fruity aroma and protruding aroma, is pleasant, has no exotic aroma, is mellow and harmonic, and has strong structural feeling and special style. The brewing method comprises the following steps: preparing materials, removing peduncles, smashing, filling into a tank; carrying out open type circulating, dipping, fermenting, separating out from the tank; fermenting malic acid-lactic acid; changing the tank for the first time; blending in balance; and clarifying or fining, stabilizing, ageing, carrying out stability test, filling, bottling and packaging to obtain the finish product. The brewing process of the grape wine is advanced, the raw materials are natural, and no pigment and preservative are added; the wine color is royal purple, and the wine is clear and transparent; the wine has strong fruit and strong typicalness, pleasant and pure aroma and mature fruit; numerous wine columns remain in a cup; and the smooth mouthfeel does not disperse after the wine is drunk.
Description
Technical field
The present invention relates to a kind of grape wine and brew method thereof, is a kind of classical collection extra dry red wine Vitis davidi wine and brew method thereof specifically.
Background technology
China is the ancient civilized country of invention wine the earliest in the world, and the invention of wine is the creation of Chinese nation, is multiplying and living of the Chinese nation, is the prosperity of country, for major contribution has been made in the prosperity of nationality." grape wine " also has long history in the existence of Chinese nation, and it also is ancient drink meat and fish dishes good merchantable brand, by numerous people is liked, but present grape wine market by " foreign grape wine " and tie up.A few kinds such as " foreign grape wine " raw materials used most employing Cabernet Sauvignon, homogeneity is serious.Trace it to its cause is that brew method is not too advanced, lack region feature, cause cost higher or mouthfeel is not good enough, wine-growing has long history and wide zone in China, along with the development of society, the raising of progress of science and technology and living standards of the people is particularly had higher requirement to output vinous and quality to wine, the grape wine that universal demand is drunk not only mouthfeel is good, also should be of value to HUMAN HEALTH, strengthen people's physique.
Summary of the invention
In order to overcome existing above-mentioned defective vinous, the objective of the invention is: provide a kind of classical collection extra dry red wine Vitis davidi wine and brew method thereof, to satisfy the numerous common people's eager desire.
For solving its technical problem, the inventor is through years of researches, and succeeding in developing a kind of at last is the classical collection extra dry red wine Vitis davidi wine that liquor-making raw material is made with Vitis davidi " make No. in Hunan ", physical and chemical index: total SO
2Be 47mg/L; Volatile acid is 0.4g/L; Resveratrol content is 1.65mg/L; Total phenol is 2098mg/L; The Oranoleptic indicator: color and luster is purplish red; Tool kind fruital, fragrance is outstanding, and is happy, no an unusually sweet smell; It is more mellow to enter the mouth, and than harmony, the structure sense is stronger; The tool mannerism.
The brew method of classical collection extra dry red wine Vitis davidi wine of the present invention comprises the steps:
1, get the raw materials ready: grape material is a Vitis davidi 100%,
By following specification of quality to being equipped with raw material sorting: reject and do not conform to ciruela and foreign material:
A, sugar degree 180-200g/L or 18-20%;
B, acid content 6-8 g/L;
C, pH value 2.9-3.9;
Outward appearance has this kind fringe shape, and the fruit grain is rounded, even, does not have obviously big granule, and ripening degree is better, the pulp softness, pericarp is atropurpureus, does not have living Chinese olive, carpopodium has begun lignifying, and the fruit grain is fresh, clean, and anosis fruit, mould decayed fruit, dehiscent fruit, pesticidal contamination really reach artificial damage fruit;
2, destemming, fragmentation:, be placed on again and break essence, percentage of damage 100% in the stainless steel vessel earlier with the raw material destemming;
3, go into jar: will break grape pulp after the essence and pack in the ceramic pot, and go into a jar material quantity=tankage (T) * 80%, and when pulp is gone into jar, polygalacturonase, the sulfurous acid that contains sulfurous gas 6% successively separately be added;
The polygalacturonase consumption is 40mg/L, and the sulfurous acid consumption that contains sulfurous gas 6% is 600mg/L;
4, open cycle: after going into jar end, carry out the open cycle first time immediately, after 1 hour, sampling in time comprises the detection of proportion, total reducing sugar, total acid, PH to Sucus Vitis viniferae, yeast promotor (nutrition agent), the consumption of active dry yeast are added in the back: 200 mg/L, time: carry out during open cycle after tinning finishes, promptly go into jar same day and add thorough mixing;
5, dipping, fermentation: after pulp is gone into jar end, carry out the open cycle first time immediately, after about 1 hour, sampling in time comprises the detection of proportion, total reducing sugar, total acid, PH to Sucus Vitis viniferae, add active dry yeast promotor then and ferment, envrionment temperature is 20-25 ℃ during fermentation; Fermentation time 8-9 days,
Twice open cycle of day shift every day and night shift, each 30-40 minutes, circulation time fruit juice will evenly spray whole skin slag surface, morning every day and evening 8 are observed leavening temperature and proportion respectively once constantly, when fermentor tank foam and proportion occur and begins to descend, add tannin 150 mg/L and sucrose 36g/L, the sucrose of adding or beet sugar are dissolved fully, open cycle once after the sugaring;
6, isolate jar: when the proportion of Sucus Vitis viniferae is reduced to below 1000, residual sugar≤4g/L, when zymamsis finished, separate: the wine that will flow automatically was put in one jar, and the skin slag is after squeezing, and squeezing wine enters another jar;
7, oxysuccinic acid-lactic fermentation: the wine that the zymamsis behind the canful is finished should enter oxysuccinic acid-lactic fermentation stage immediately, also claims Secondary Fermentation or secondary fermentation, requirement condition: A:PH＞3.2; B:, 18-20 ℃ of temperature, C: Free sulfur dioxide should not surpass 30mg/L, and (zymamsis is not added SO after finishing
2), D: suitably ventilate fermentation time: 3-5 days; Monitor simultaneously: the mensuration of total acid: often carry out; The mensuration of volatile acid; Chromatography on the paper: understand oxysuccinic acid-lactic fermentation and whether trigger, whether completely dissolve of oxysuccinic acid, per two days are once;
8, change for the first time jar: after oxysuccinic acid-lactic fermentation finishes, former wine should be separated in the lower wine jar of cleaning, temperature, remove the wine pin, add sulfurous gas to 50-60mg/L simultaneously; Canful, airtight;
9, balanced allotment: the former wine of each jar is mixed in proportion, make inherent composition of the former wine of each jar and sense organ requirement reach consistent;
10, clarifying treatment also claims glue down: use gelatin as colloid material, carry out down the glue test in advance, to determine best glue amount down, the following glue time will be selected in 3 at the beginning of second, April, gelatin is elected France as and is produced the cold cut gelatin, can change jar (separation), and filter in 48 hours;
11, stabilizing treatment (cold stable): will treat coldly to stablize former wine and enter insulation jar, make it cooling and insulation by refrigeration system, temperature should remain on former wine and get final product for 0.5 ℃ above freezing, be between-5.5 ℃～-5.0 ℃, low temperature keeps getting final product in 8-12 days, can add crystal seed such as tartarus therein if necessary, filter after finishing;
12, ageing: the wine jar adds full, airtight, ageing phase 1-3;
13, stability test: after all process procedures are finished, tackle former wine and carry out stability test, mainly carry out cold, heat two stability tests;
14, post-treatment: be finished product after can, bottle storage, the packing.
Compared with prior art, the present invention has following characteristics and progress: 1. raw material vinous is a Vitis davidi, wine and women-sensual pursuits is amaranth, clear, the smell of fruits is very sweet, typicalness strong and leave numerous wine posts in cup, fragrance is happy, pure, and ripe fruital is arranged, and the wine body is excellent, the slick and sly sensation in drink back is not loose around tongue, on July 27th, 2008, Hunan Province Science and Technology Department held the appraisal of scientific and technological achievements meeting, had obtained the consistent favorable comment of brainstrust, thought that this wine has reached leading domestic level; The participant has domestic wine right to own property prestige expert, as China Wine Industry Association secretary general Wang Qi, the president Wang Hua of Wine College, Xibei Univ. of Agriculture ﹠ Forestry Science ﹠ Technology, Sino-South African Forestry University of Science and Technology Food Science and Engineering Dean of College Li Zhong sea, middle method is managed the chief engineer Zhang Chunya of grape wine company limited of imperial court, total workshop section of Zhangyu Wine Making Co., Ltd., Yantai City brightness etc. jointly; 2. this wine detects through national grape wine inspection center, and the physical and chemical index of classical collection extra dry red wine Vitis davidi wine is: total SO
2Be 47mg/L; Volatile acid is 0.4g/L; Resveratrol content is 1.65mg/L; Total phenol is 2098mg/L; And existing most of Resveratrol contents vinous are 1.0mg/L, and total phenol content only is 1000mg/L, and this proves absolutely that the Vitis davidi drinking utensils has its distinguishing feature; The Oranoleptic indicator is: color and luster is purplish red; Tool kind fruital, fragrance is outstanding, and is happy, no an unusually sweet smell; It is more mellow to enter the mouth, and than harmony, the structure sense is stronger; Also other tool mannerism; 3.Classical collection extra dry red wine Vitis davidi wine of the present invention has obtained Hunan Province's scientific-technical progress second prize, Agricultural University Of Hunan's scientific-technical progress first prize, obtain the tenth (world) the agriculture exposition gold medal in China-Hunan, the 4th world (Changsha) food expo special recommendation prize, obtain national Industrial products production licence in July, 2009, positive batch process has on a small scale obtained and has produced 3000 tons of good results per year.
[embodiment] the present invention is further described below in conjunction with the technical process of embodiment:
The brew method of this classical collection extra dry red wine Vitis davidi wine comprises the steps:
1, get the raw materials ready: grape material is a Vitis davidi 100%,
By following specification of quality to being equipped with raw material sorting: reject and do not conform to ciruela and foreign material:
A, proportion, 1080 with; B, more than the sugar degree 190g/L; C, acid content 7g/L; D, pH value 4.5;
Outward appearance has this kind fringe shape, and the fruit grain is rounded, even, does not have obviously big granule, and ripening degree is better, the pulp softness, pericarp is atropurpureus, does not have living Chinese olive, carpopodium has begun lignifying, and the fruit grain is fresh, clean, and anosis fruit, mould decayed fruit, dehiscent fruit, pesticidal contamination really reach artificial damage fruit;
2, destemming, fragmentation: require: 100% fragmentation; Crushing strength can not be excessive, and Semen Vitis viniferae can not be broken, and carpopodium can not pulverize; The Ex-all carpopodium; Pulp must not directly contact with metals such as iron, copper in the shattering process;
3, go into jar: pulp is gone into jar amount and is 80% of tankage, actually goes into jar material quantity (removing the carpopodium amount) and can calculate by following formula: go into a jar material quantity=tankage (T) * 80%;
4, add polygalacturonase: add consumption in the pulp after destemming, fragmentation: 40mg/L; Using method: evenly add the water-solubleization back with 10 trainings;
5, sulfurous gas: use the sulfurous acid that contains sulfurous gas 6%, go into jar (in the exit of pulp transfer lime), consumption: 600mg/L simultaneously with pulp;
6, open cycle: after going into jar end, carry out the open cycle first time immediately, after about 1 hour, sampling in time detects Sucus Vitis viniferae; Comprise proportion, total reducing sugar, total acid, PH etc., yeast promotor (nutrition agent) active dry yeast, consumption: 200m/L are added in the back; Time: carry out during open cycle after tinning finishes, go into jar same day and add thorough mixing;
7, dipping, fermentation: temperature: 20-25 ℃; Day shift every day and night shift twice open cycle, each 30-40 minutes, circulation time fruit juice will evenly spray whole skin slag surface;
Observation: observe leavening temperature and proportion respectively at early 8 o'clock and late about 8 o'clock every day, and fill in relevant form and draw the fermentation diagram table;
8, add tannin: be to occur foam and proportion in the open cycle to begin to descend behind the fermentation starting, add tannin;
9, sugaring:
Use sucrose or beet sugar, at the zymamsis animated period, proportion adds the about 1040-1050 the time, and disposable adding desired sugars amount, uses the mash that is fermenting during sugaring sugar is dissolved fully, and open cycle once after the sugaring;
10, isolate jar: when the proportion of Sucus Vitis viniferae reduces to 1000 when following, residual sugar≤4g/L, zymamsis finishes;
11, separate: the wine that will flow automatically is put in one jar, and the skin slag is after squeezing, and squeezing wine enters another jar; The wine jar is added full, airtight, in time detect, comprise 6 of alcoholic strengths, residual sugar, total acid, volatile acid, Free sulfur dioxide, pH value;
12, oxysuccinic acid-lactic fermentation: the wine that the zymamsis behind the canful is finished should enter oxysuccinic acid-lactic fermentation stage (also claiming Secondary Fermentation or secondary fermentation) immediately; Requirement condition: A:PH＞3.2; . B: 18-20 ℃ of temperature; C: Free sulfur dioxide should not surpass 30mg/L, and zymamsis is not added SO after finishing
2D: suitably ventilate; Monitor simultaneously: the mensuration of total acid: often carry out, can the progress of hydrolysis and fermentation, but exigent tolerance range; The mensuration of volatile acid: can monitor this fermentation and carry out whether normally, pure, so that take the necessary measures; Chromatography on the paper: understand oxysuccinic acid-lactic fermentation and whether trigger, whether completely dissolve of oxysuccinic acid, per two days are once;
13, change for the first time jar: after oxysuccinic acid-lactic fermentation finishes, former wine should be separated in the lower wine jar of cleaning, temperature, remove the wine pin, add sulfurous gas to 50-60mg/L simultaneously, canful, airtight,
Results of regular determination Free sulfur dioxide content, and keep a record; Two Zhou Houying carry out once open separation, change jar, and accomplish canful, and are airtight;
14, balanced allotment mixes the former wine of each jar in proportion, makes inherent composition of the former wine of each jar and sense organ requirement reach consistent;
15, clarifying treatment: use gelatin as colloid material, carry out down the glue test in advance, to determine best glue amount down, the following glue time will be selected in 3 at the beginning of second, April; Gelatin is that France produces the cold cut gelatin, can change jar, separation, and filter in 48 hours;
16, stabilizing treatment is cold stable: will treat coldly to stablize former wine and enter insulation jar, make it cooling and insulation by refrigeration system, temperature should remain on former wine and get final product for 0.5 ℃ above freezing, and low temperature kept about 15 days, can add the crystal seed tartarus therein if necessary, filter after finishing;
17, ageing: the wine jar added full, airtight ageing 5 years;
18, stability test: after all process procedures are finished, tackle former wine and carry out stability test, mainly carry out cold, heat two stability tests;
19, post-treatment: i.e. can, bottle storage, packing.
Claims (2)
1. classical collection extra dry red wine Vitis davidi wine is characterized in that: this raw material vinous is " make No. one in Hunan " Vitis davidi, and its physical and chemical index is: total SO
2Be 47mg/L; Volatile acid is 0.4g/L; Resveratrol content is 1.65mg/L; Total phenol is 2098mg/L; The Oranoleptic indicator: color and luster is purplish red; Tool kind fruital, fragrance is outstanding, and is happy, no an unusually sweet smell; It is more mellow to enter the mouth, and than harmony, the structure sense is stronger; The tool mannerism.
2. the brew method of a classical collection extra dry red wine Vitis davidi wine, it is characterized in that: it comprises the steps:
1, get the raw materials ready: grape material is a Vitis davidi 100%,
By following specification of quality to being equipped with raw material sorting: reject and do not conform to ciruela and foreign material:
A, sugar degree 180-200g/L or 18-20%;
B, acid content 6-8 g/L;
C, pH value 2.9-3.9;
Outward appearance has this kind fringe shape, and the fruit grain is rounded, even, does not have obviously big granule, and ripening degree is better, the pulp softness, pericarp is atropurpureus, does not have living Chinese olive, carpopodium has begun lignifying, and the fruit grain is fresh, clean, and anosis fruit, mould decayed fruit, dehiscent fruit, pesticidal contamination really reach artificial damage fruit;
2, destemming, fragmentation:, be placed on again and break essence, percentage of damage 100% in the stainless steel vessel earlier with the raw material destemming;
3, go into jar: will break grape pulp after the essence and pack in the ceramic pot, and go into a jar material quantity=tankage (T) * 80%, and when pulp is gone into jar, polygalacturonase, the sulfurous acid that contains sulfurous gas 6% successively separately be added; The polygalacturonase consumption is 40mg/L, and the sulfurous acid consumption that contains sulfurous gas 6% is 600mg/L;
4, open cycle: after going into jar end, carry out the open cycle first time immediately, after 1 hour, sampling in time comprises the detection of proportion, total reducing sugar, total acid, PH to Sucus Vitis viniferae, yeast promotor or nutrition agent are added in the back, the consumption of active dry yeast: 200 mg/L, time: carry out during open cycle after tinning finishes, promptly go into jar same day and add thorough mixing;
5, dipping, fermentation: after pulp is gone into jar end, carry out the open cycle first time immediately, after about 1 hour, sampling in time comprises the detection of proportion, total reducing sugar, total acid, PH to Sucus Vitis viniferae, add active dry yeast promotor then and ferment, envrionment temperature is 20-25 ℃ during fermentation; Fermentation time 8-9 days, twice open cycle of day shift every day and night shift, each 30-40 minutes, circulation time fruit juice will evenly spray whole skin slag surface, morning every day and evening 8 are observed leavening temperature and proportion respectively once constantly, when fermentor tank foam and proportion occur and begins to descend, add tannin 150 mg/L and sucrose 36g/L, the sucrose or the beet sugar of adding are dissolved fully, and open cycle once after the sugaring;
6, isolate jar: when the proportion of Sucus Vitis viniferae is reduced to below 1000, residual sugar≤4g/L, when zymamsis finished, separate: the wine that will flow automatically was put in one jar, and the skin slag is after squeezing, and squeezing wine enters another jar;
7, oxysuccinic acid-lactic fermentation: the wine that the zymamsis behind the canful is finished should enter oxysuccinic acid-lactic fermentation stage immediately, also claims Secondary Fermentation or secondary fermentation, requirement condition: A:PH＞3.2; B: 18-20 ℃ of temperature, C: Free sulfur dioxide should not surpass 30mg/L, and (zymamsis is not added SO after finishing
2), D: suitably ventilate fermentation time: 3-5 days; Monitor simultaneously: the mensuration of total acid: often carry out; The mensuration of volatile acid; Chromatography on the paper: understand oxysuccinic acid-lactic fermentation and whether trigger, whether completely dissolve of oxysuccinic acid, per two days are once;
8, change for the first time jar: after oxysuccinic acid-lactic fermentation finishes, former wine should be separated in the lower wine jar of cleaning, temperature, remove the wine pin, add sulfurous gas to 50-60mg/L simultaneously; Canful, airtight;
9, balanced allotment: the former wine of each jar is mixed in proportion, make inherent composition of the former wine of each jar and sense organ requirement reach consistent;
10, clarifying treatment also claims glue down: use gelatin as colloid material, carry out down the glue test in advance, to determine best glue amount down, the following glue time will be selected in 3 at the beginning of second, April, gelatin is elected France as and is produced the cold cut gelatin, can change jar (separation), and filter in 48 hours;
11, stabilizing treatment: will treat cold stablize former wine enter the insulation jar, make it cooling and insulation by refrigeration system, temperature should remain on former wine and get final product for 0.5 ℃ above freezing, be between-5.5 ℃～-5.0 ℃, low temperature keeps getting final product in 8-12 days, can add crystal seed such as tartarus therein if necessary, filter after finishing;
12, ageing: the wine jar adds full, airtight, ageing phase 1-3;
13, stability test: after all process procedures are finished, tackle former wine and carry out stability test, mainly carry out cold, heat two stability tests;
14, post-treatment: be finished product after can, bottle storage, the packing.
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| CN103194347A (en) * | 2013-04-25 | 2013-07-10 | 西北农林科技大学 | Aroma-enhancing brewing process for grape wines and fruit wines |
| CN103205334A (en) * | 2013-04-25 | 2013-07-17 | 西北农林科技大学 | Red wine aroma enhancement brewing technique based on freezing extraction technology |
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| CN103194347A (en) * | 2013-04-25 | 2013-07-10 | 西北农林科技大学 | Aroma-enhancing brewing process for grape wines and fruit wines |
| CN103205334A (en) * | 2013-04-25 | 2013-07-17 | 西北农林科技大学 | Red wine aroma enhancement brewing technique based on freezing extraction technology |
| CN103275840A (en) * | 2013-04-29 | 2013-09-04 | 黄东成 | Grape wine processing technology |
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| CN103525613A (en) * | 2013-10-28 | 2014-01-22 | 哈尔滨艾博雅食品科技开发有限公司 | Solid wild grape wine and use method thereof |
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| CN106434090A (en) * | 2016-11-08 | 2017-02-22 | 晴隆县绿源食品科技有限责任公司 | Making method of Vitis davidii wine |
| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
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Application publication date: 20110914 |