CN102533484B - Method for increasing sugar degree of grape juice in white grape wine producing process - Google Patents
Method for increasing sugar degree of grape juice in white grape wine producing process Download PDFInfo
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- CN102533484B CN102533484B CN201210045182.5A CN201210045182A CN102533484B CN 102533484 B CN102533484 B CN 102533484B CN 201210045182 A CN201210045182 A CN 201210045182A CN 102533484 B CN102533484 B CN 102533484B
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- grape
- freezing
- vitis viniferae
- squeezing
- grape juice
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Abstract
The invention relates to a method for increasing sugar degree of grape juice in white grape wine producing process. The method comprises the following steps of: sorting, squeezing and settling grapes to obtain clear grape juice; performing manual temperature control freezing process on the clear grape juice, wherein the manual temperature control freezing process comprises two temperature control freezing processes, namely freezing the settled clear grape juice to -6 DEG C, keeping the temperature for more than 3-5 days and separating the concentrated grape juice from the frozen substance, and further freezing the obtained concentrated grape juice to -8 DEG C, keeping the temperature for more than 3-5 days and separating the concentrated grape juice from the frozen substance, thus obtaining the manually-frozen concentrated grape juice; and entering the next fermenting link. The picked grape raw materials are squeezed and settled; the manual temperature control freezing process is performed, and the frozen substance is separated, so that the sugar degree of the grape juice is improved to 1.7-1.85 times of the original sugar degree.
Description
Technical field
The present invention relates to a kind of production technique of white wine, particularly a kind of artificially controlling temperature freezing method that improves sugar degree of grape juice in white grape wine producing process.
Background technology
Sweet wine is applicable to taste of Chinese people very much, produces Sweet wine and just requires the ripening degree of grape better, and the sugar content of Sucus Vitis viniferae is higher, thereby production gets up also corresponding more difficultly, and output is less.
In prior art, sweet type white wine is to form with allotments such as Dry white wine and white sugars mostly, and aroma is pure not, and wine body is mellow not mellow and full, and the quality of product and taste are difficult to satisfy the demands of consumers.
In order to overcome the problems referred to above, mode collection period that in prior art, people start adopt to postpone grape improves the sugar degree of raw material, although this method can to a certain degree improve sugar degree, effect is remarkable not.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of artificially controlling temperature freezing method that improves sugar degree of grape juice in white grape wine producing process is provided.
The technical solution used in the present invention is:
A kind of artificially controlling temperature freezing method that improves sugar degree of grape juice in white grape wine producing process, the method is for to carry out artificially controlling temperature refrigerating process by the clear Sucus Vitis viniferae after grape sorting, squeezing, clarifying treatment, described artificially controlling temperature refrigerating process comprises temperature control refrigerating process twice, first the clear Sucus Vitis viniferae after clarifying treatment is chilled to-6 ℃ for the first time, insulation is more than 3-5 days, then that grape fruitade is separated with scars; The grape fruitade obtaining is continued to be refrigerated to-8 ℃, and insulation is more than 3-5 days, and grape fruitade is separated with scars, obtains artificial freezing grape inspissated juice, enters next step fermenting step.
Preferably, separated with scars for the ease of grape fruitade, adopt directly separated method, be about to grape fruitade separated by stainless steel order cloth with scars, isolate scars.
The beneficial effect that the present invention has:
The present invention squeezes the raw material after plucking, after clarifying treatment, carry out artificially controlling temperature freezing, and scars are separated, thereby improves the pol of Sucus Vitis viniferae.The pol of Sucus Vitis viniferae can be brought up to original 1.7-1.85 doubly, adopt the freezing method of temperature control simultaneously twice, thereby better control the pol of grape inspissated juice and suitably reduce energy consumption.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of artificially controlling temperature freezing method that improves sugar degree of grape juice in white grape wine producing process, the method is for to carry out artificially controlling temperature refrigerating process by the clear Sucus Vitis viniferae after grape sorting, squeezing, clarifying treatment, described artificially controlling temperature refrigerating process comprises temperature control refrigerating process twice, first the clear Sucus Vitis viniferae after clarifying treatment is chilled to-6 ℃ for the first time, be incubated 4 days, then that grape fruitade is separated with scars; Grape fruitade after separation is continued to be refrigerated to-8 ℃, be incubated 4 days, grape fruitade is separated with scars, obtain artificial freezing grape inspissated juice, enter next step fermenting step.The numerical value synopsis of the freezing front and back of artificially controlling temperature is as follows
Embodiment 2
A production method for Muscat Hamburg sweet white wine, the method raw material is muscat grape, production method comprise gather, sorting, squeezing, clarifying treatment, artificially controlling temperature are freezing, fermentation, post-processing step,
1) gather
The described step of gathering refers to that collecting time is in October, detects, and muscat grape pol reaches 190g/L gathers above again, and the area of gathering is for Efficiency in Buildings in Tianjin Area.
2) sorting
By the sick fruit, decayed fruit, leaf, the foreign material that occur in muscat grape raw material, before entering squeezing machine, sort out.
3) squeezing
Grape after sorting is sent into squeezing machine to be squeezed, after squeezing, Sucus Vitis viniferae is used stainless steel order cloth coarse filtration once before entering tank, to remove Pericarpium Vitis viniferae seed and other foreign material that spilt in squeezing, Sucus Vitis viniferae temperature control is 10～13 ℃ of left and right, then is input in nature settling tank by pipe special.
4) clarifying treatment
Naturally clarification
When Sucus Vitis viniferae enters settling tank after squeezing, add the sulfurous acid of food grade, making content of sulfur dioxide is 50mg/L, and after Sucus Vitis viniferae canful, 10～13 ℃ of clarifications naturally of temperature control, isolate supernatant liquor after standing 10 hours,
Polygalacturonase clarification
Naturally the Sucus Vitis viniferae after clarification when pumping into another settling tank, is added to polygalacturonase, 10～13 ℃ of temperature controls, settling time 12 hours, then carries out separation and gets supernatant liquor, i.e. clear Sucus Vitis viniferae, now the sugar degree of clear Sucus Vitis viniferae is 202g/L.Carry out artificially controlling temperature freezing;
5) artificially controlling temperature is freezing
First the Sucus Vitis viniferae after clarifying treatment is chilled to-6 ℃ for the first time, is incubated 4 days, then that grape fruitade is separated with scars; Grape fruitade after separation is continued to be refrigerated to-8 ℃, be incubated 4 days, when the sugar degree of freezing rear grape fruitade reaches 365g/L for the second time, grape fruitade is separated with scars, obtain artificial freezing grape inspissated juice.
6) fermentation
To step 5) in the artificial freezing grape inspissated juice that obtains in the resistance to sugar of access, ethanol-tolerant white wine yeast ferment, leavening temperature is controlled at 15～17 ℃, detects, when alcoholic strength reaches 13.1 (v/v) %, ferment when slow, add the free SO of sulfurous gas adjustment
2to 40mg/L, stop fermentation, reduce the temperature to below 10 ℃ simultaneously, obtain former wine.
7) aftertreatment
According to bentonite: the amount of former wine=0.6g: 1L is added bentonite as finings, calculates the consumption of bentonite by former wine quantity, bentonite is dissolved in the cold water of 10 times of weight, in swelling process, constantly stir, after dissolving completely, stop stirring placement and spend the night.Second day stirs and can use for 20 minutes before using.Descended the wine liquid of bentonite, stand at low temperature 12 days can be filtered after wine clarification.Before bottling, need through freezing treatment, Sterile Filtration, sterile filling, makes finished product Muscat Hamburg sweet white wine.
The Muscat Hamburg sweet white wine that embodiment 2 makes is beautiful light golden rod yellow, clear, and the Muscat Hamburg fruital of pure gracefulness, the fragrance of a flower and honey are fragrant, and aroma is pure, and wine body is mellow mellow and full, sweet acid appropriateness, tail taste is long, and product has embodied Efficiency in Buildings in Tianjin Area region characteristic.
The Muscat Hamburg sweet white wine physical and chemical index making is: alcoholic strength 13.1% (V/V), reducing sugar 142g/L, free SO
237mg/L, total SO
285mg/L, volatile acid 0.5g/L, sugar-free extract 32g/L.
The above, it is only preferred embodiment of the present invention, not technical scheme of the present invention is done to any pro forma restriction, any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (1)
1. a production method for Muscat Hamburg sweet white wine, is characterized in that: the method raw material is muscat grape, production method comprise gather, sorting, squeezing, clarifying treatment, artificially controlling temperature are freezing, fermentation, post-processing step,
1) gather
The described step of gathering refers to that collecting time is in October, detects, and muscat grape pol reaches 190g/L gathers above again, and the area of gathering is for Efficiency in Buildings in Tianjin Area;
2) sorting
By the sick fruit, decayed fruit, leaf, the foreign material that occur in muscat grape raw material, before entering squeezing machine, sort out;
3) squeezing
Grape after sorting is sent into squeezing machine to be squeezed, after squeezing, Sucus Vitis viniferae is used stainless steel order cloth coarse filtration once before entering tank, to remove Pericarpium Vitis viniferae seed and other foreign material that spilt in squeezing, Sucus Vitis viniferae temperature control is at 10 ~ 13 ℃, then is input in nature settling tank by pipe special;
4) clarifying treatment
Naturally clarification
When Sucus Vitis viniferae enters settling tank after squeezing, add the sulfurous acid of food grade, making content of sulfur dioxide is 50mg/L, and after Sucus Vitis viniferae canful, 10 ~ 13 ℃ of clarifications naturally of temperature control, isolate supernatant liquor after standing 10 hours,
Polygalacturonase clarification
When the Sucus Vitis viniferae after naturally clarifying is pumped into another settling tank, add polygalacturonase, 10 ~ 13 ℃ of temperature controls, settling time 12 hours, then carries out separation and gets supernatant liquor, i.e. clear Sucus Vitis viniferae, now the sugar degree of clear Sucus Vitis viniferae is 202g/L, carries out artificially controlling temperature freezing;
5) artificially controlling temperature is freezing
First the Sucus Vitis viniferae after clarifying treatment is chilled to-6 ℃ for the first time, is incubated 4 days, then that grape fruitade is separated with scars; Grape fruitade after separation is continued to be refrigerated to-8 ℃, be incubated 4 days, when the sugar degree of freezing rear grape fruitade reaches 365g/L for the second time, grape fruitade is separated with scars, obtain artificial freezing grape inspissated juice;
6) fermentation
To step 5) access resistance to sugar in the artificial freezing grape inspissated juice that obtains, ethanol-tolerant white wine yeast ferments, leavening temperature is controlled at 15 ~ 17 ℃, detects, when alcoholic strength reaches 13.1 (v/v) %, ferment when slow, add the free SO of sulfurous gas adjustment
2to 40mg/L, stop fermentation, reduce the temperature to below 10 ℃ simultaneously, obtain former wine;
7) aftertreatment
According to bentonite: the amount of former wine=0.6g:1L is added bentonite as finings, calculates the consumption of bentonite by former wine quantity, bentonite is dissolved in the cold water of 10 times of weight, in swelling process, constantly stir, after dissolving completely, stop stirring placement and spend the night; Second day stirs and can use for 20 minutes before using; Descended the wine liquid of bentonite, stand at low temperature 12 days can be filtered after wine clarification, before bottling, need through freezing treatment, and Sterile Filtration, sterile filling, makes finished product Muscat Hamburg sweet white wine.
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| CN201210045182.5A CN102533484B (en) | 2012-02-24 | 2012-02-24 | Method for increasing sugar degree of grape juice in white grape wine producing process |
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| CN201210045182.5A CN102533484B (en) | 2012-02-24 | 2012-02-24 | Method for increasing sugar degree of grape juice in white grape wine producing process |
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| CN102533484A CN102533484A (en) | 2012-07-04 |
| CN102533484B true CN102533484B (en) | 2014-09-10 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103627566A (en) * | 2013-12-12 | 2014-03-12 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Production method for improving sugar content of grape juice in wine production process |
| CN104357263A (en) * | 2014-11-05 | 2015-02-18 | 天津市王朝联合实业发展公司 | Condensed cold impregnated bulk wine and production method thereof |
| CN104388226A (en) * | 2014-12-02 | 2015-03-04 | 中法合营王朝葡萄酿酒有限公司 | Method for improving quality of wine |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN106995761A (en) * | 2017-05-27 | 2017-08-01 | 威龙葡萄酒股份有限公司 | A kind of sweet wine brewing method |
| CN110819496A (en) * | 2019-12-12 | 2020-02-21 | 天津农学院 | Brewing process of sweet sparkling cider |
| CN112006196A (en) * | 2020-10-13 | 2020-12-01 | 贵州青三红生态食品开发有限公司 | Processing method of fresh grape juice |
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| CN1570062A (en) * | 2003-07-17 | 2005-01-26 | 中法合营王朝葡萄酿酒有限公司 | Tartrate removing method from red wine by continuous deepfreeze |
| CN1858175A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Sweet white grape wine brewed with guirenxiang grape and its brewing process |
| CN1966640A (en) * | 2006-11-22 | 2007-05-23 | 马玉祥 | Gen-seng grape wine and its preparing method |
| CN101857827A (en) * | 2010-06-28 | 2010-10-13 | 张军翔 | Brewing process of high-grade sweet white wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4666484A (en) * | 1986-06-23 | 1987-05-19 | Cbi Industries, Inc. | Multi-stage freeze concentrating process and apparatus |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570062A (en) * | 2003-07-17 | 2005-01-26 | 中法合营王朝葡萄酿酒有限公司 | Tartrate removing method from red wine by continuous deepfreeze |
| CN1858175A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Sweet white grape wine brewed with guirenxiang grape and its brewing process |
| CN1966640A (en) * | 2006-11-22 | 2007-05-23 | 马玉祥 | Gen-seng grape wine and its preparing method |
| CN101857827A (en) * | 2010-06-28 | 2010-10-13 | 张军翔 | Brewing process of high-grade sweet white wine |
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