CN102634427B - Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof - Google Patents
Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof Download PDFInfo
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Abstract
The invention provides novel grape wine made by using a double-feeding and double-bacterium compound fermentation process and a making method thereof. The making method comprises the following steps of: laying and airing mature grapes, and when the sugar degree of the grapes is up to 28 to 36 percent, sorting, stemming and crushing the grapes, so as to obtain grape syrup; preparing double-bacterium yeast by using wine yeast and rice wine yeast; adding the prepared double-bacterium yeast into the grape syrup for fermentation; complementing the laid and aired grapes and partial raisins of the same type with the grapes into fermented juice of which the sugar degree is reduced, increasing the degree of the fermented juice so as to gradually increase the fermented raw alcohol content, so that the final fermented alcohol content is more than or equal to 18 percent_vol, and performing post-fermentation; after the post-fermentation is finished, adding distilled grape wine and the raisins into post-fermented juice; standing and soaking for at least six months; and squeezing and separating grape peels and grape seeds from alcohol liquid, clarifying and filtering the alcohol liquid, so as to obtain the novel grape wine. The shelf life of the grape wine is stable; and the grape wine does not contain preservative, so that the safety of drinking the wine is improved.
Description
Technical field
The invention belongs to the brewing wine technical field, relate to a kind of grape wine, be specifically related to the novel grape wine that the two composite zymotechniques of bacterial classification of a kind of double-throw material are brewageed; The invention still further relates to a kind of this novel brewing method for grape wine.
Background technology
External grape wine developing history is long, various in style, except dry wine, ice wine, Liquor, also have Rose wine, Sparkling wine, Fortified wine, Flavored wine etc., have wine-growing kind separately, processing technology is divided into the old world that is the theme with traditional technology and the New World that is processed as theme with modern mechanicalization.
External new-world process for processing technology is used for reference in domestic grape wine processing mostly, scale operation processing is based on the brewing grape of extra dry red wine in batches, only there is minority enterprise to use for reference external management mode gerontogeous and built the grape wine villa garden, but be the theme to go sightseeing substantially, kind, complete processing and varietal wine from grape do not have big breakthrough.
Present commercially available dregs of grape wine degree is mostly at 8～14%vol, although adopt sterile filtration and can, still has microorganism to exist, and the shelf-lives instability must be added shelf stable that a certain amount of sanitas could guarantee product 24 months level.
Summary of the invention
In order to overcome above-mentioned problems of the prior art, the object of the present invention is to provide a kind of novel grape wine that adopts the two bacterial classification complex process brews of double-throw material, the biologically stable of shelf-lives is good, preservative-free, reduce the toxic action of foodstuff additive such as sanitas, improved the security of drinking.
Another object of the present invention provides a kind of above-mentioned novel brewing method for grape wine.
For achieving the above object, the technical solution adopted in the present invention is: the novel grape wine that the two composite zymotechniques of bacterial classification of a kind of double-throw material are brewageed, do not contain sanitas, and shelf stable, this novel grape wine adopts following technology to brewage and forms:
Step 1: pluck ripe grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of grape juice, ferments;
Step 3: when the pol of fermentation juice is down to 10%～18%, mend in the step 1 pol after the airing reach 28%～36% grape and with the raisin of this grape with kind, make the pol of fermentation juice rise to 20%～30%, make final fermented wine precision 〉=18%vol, enter the back ferment;
Step 4: when the back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and the used kind of step 3 respectively, add the grape wine liquor volume be 5%～30% of back ferment juice volume, add raisin volume for 5%～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel grape wine.
Another technical scheme of the present invention is: a kind of above-mentioned novel brewing method for grape wine, specifically carry out according to the following steps:
Step 1: pluck ripe grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of grape juice, ferments;
Step 3: when the pol of fermentation juice is down to 10%～18%, mend in the step 1 pol after the airing reach 28%～36% grape and with the raisin of this grape with kind, make the pol of fermentation juice rise to 20%～30%, progressively to promote the karusen alcoholic strength, make final fermented wine precision 〉=18%vol, enter the back ferment;
Step 4: when the back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and the used kind of step 3 respectively, add the grape wine liquor volume be 5%～30% of back ferment juice volume, add raisin volume for 5%～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel grape wine.
It is composite that the novel grape wine employing wine yeast of the present invention and yellow wine yeast carry out two bacterial classifications, make the grape yeast when fermentation, account for advantage, suppressed other assorted bacterium, as the glycolysis to sugar such as acetic bacteria, milk-acid bacteria, mould, avoided causing the wine body rotten material that becomes sour, as the generation of acid, aldehyde and fusel etc., guaranteed the stable of shelf-lives; Adopt the double-throw material to ferment simultaneously, guaranteed color and luster vinous, fragrance and mouthfeel to greatest extent.And do not have sanitas, reduced the toxic action of foodstuff additive such as sanitas, improved the security that grape wine is drunk.
Embodiment
The present invention is described in detail below in conjunction with embodiment.
At present commercially available wine degree vinous mostly is 8～14%vol greatly, although adopt sterile filtration and can, still has microorganism to exist, and causes the shelf-lives instability, must add shelf stable that a certain amount of sanitas could guarantee product 24 months level.And the affiliation that adds of sanitas produces toxic action to grape wine, the security that influence is drunk.In order to solve problems of the prior art, the invention provides a kind of novel grape wine, under the prerequisite of not adding sanitas, have the satisfactory shelf-stable phase.This novel grape wine adopts following processing method to make:
Ripe grape → harvestings → solar radiation → concentrate naturally → sorting → destemming → fragmentation → fermentation (barms is composite) → feed supplement → Secondary Fermentation → back ferment → interpolation grape wine liquor, with grape variety dried → termination ferments → leaves standstill → separate → ageing → clarification → filtration → sterile filling → finished product.
The novel grape wine of the present invention is specifically brewageed by following processing step and is formed:
Step 1: the grape variety of selecting Gansu Province's commerial growing plantation for use, after the maturation, pluck, airing under solar radiation, it is concentrated naturally, and enrichment sugar, colourity, fragrance and effective constituent are when the grape pol of airing reaches 28～36%, carry out sorting, destemming, fragmentation, obtain the grape juice;
By mass percentage, get wine yeast 30～70% and yellow wine yeast 30～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2～5% of grape juice, ferments under 15～32 ℃ temperature;
The grape yeast can be given the gorgeous color and luster of grape wine and strong fruital, and its pol that can tolerate is 25%, and the tolerance level of alcohol is 12～18%vol; Under the normal temperature, when pol surpasses 25%, if the grape yeast fails to account for the fermentation advantage, other assorted bacterium, as rapid glycolysis sugars of meeting such as acetic bacteria, milk-acid bacteria, moulds, produce acid, aldehyde and fusel etc. and cause the wine body rotten material that becomes sour, therefore, need select for use the barms of anti-high sugar, high alcohol content to control the biological fermentation of grape.It is 30～40% that yellow wine yeast can tolerate pol, can tolerate alcoholic strength 〉=18%vol, relatively meets the fermentation of high sugared high wine; It is composite that the present invention selects for use wine yeast and yellow wine yeast to carry out, and gives full play to two primary yeast bacterium advantage separately, guarantees quality vinous.
The mass ratio that two primary yeasts are composite, pass through orthogonal test, the optimal values scope of determining the mass ratio that it is composite is: wine yeast 30～70% and yellow wine yeast 30～70% o'clock, can make two primary yeast bacterium play the effect of mutual supplement with each other's advantages, thereby the alcoholic strength that makes the finished product reaches 〉=level of 18%vol, simultaneously, its fruital and flavour substances thereof are abundanter.
Step 3: when the pol of fermentation juice is down to 10～18%, mend that the pol after solar radiation concentrates reaches 28～36% grape and part and the raisin of this grape with kind in the step 1, make the pol of fermentation juice be promoted to 20～30%, progressively to promote the karusen alcoholic strength, make final fermented wine precision 〉=18%vol, enter the back ferment;
Step 4: when the back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and the used kind of step 3 respectively, add the grape wine liquor volume be 5～30% of back ferment juice volume, add raisin volume for 5～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel grape wine, after the assay was approved, can carry out can.
The present invention adopts the novel grape wine physical and chemical index of the two composite zymotechnique brews of bacterial classification of double-throw material: alcoholic strength 18～39%vol, total reducing sugar 50～400g/l, total acid 3.0～9.0g/l, sugar-free extract 〉=25g/l.Think through the grape wine Shi Pinping that samples wine: the wine body is little red amber, gives off a strong fragrance, gracefulness, and entrance is plentiful, and is mellow and full, long, graceful, fine and smooth, and mouthfeel is plentiful mellow and full, and sweet-smelling is dense pure.And the biologically stable of this novel grape wine shelf-lives is good, and preservative-free has reduced the toxic action of foodstuff additive such as sanitas, has improved the security that grape wine is drunk.
The present invention also provides a kind of above-mentioned novel brewing method for grape wine, specifically carries out according to the following steps:
Step 1: the grape variety of selecting Gansu Province's commerial growing plantation for use, after the maturation, pluck, airing under solar radiation, it is concentrated naturally, and enrichment sugar, colourity, fragrance and effective constituent are when the grape pol of airing reaches 28～36%, carry out sorting, destemming, fragmentation, obtain the grape juice;
By mass percentage, get wine yeast 30～70% and yellow wine yeast 30～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2～5% of grape juice, ferments under 15～32 ℃ temperature;
Step 3: when the pol of fermentation juice is down to 10～18%, mend that the pol after solar radiation concentrates reaches 28～36% grape and part and the raisin of this grape with kind in the step 1, make the pol of fermented juice be promoted to 20～30%, progressively to promote the karusen alcoholic strength, make final fermented wine precision 〉=18%vol, enter the back ferment;
Step 4: when the back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and the used kind of step 3 respectively, add the grape wine liquor volume be 5～30% of back ferment juice volume, add raisin volume for 5～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel grape wine, after the assay was approved, can carry out can.
Embodiment 1
Select the grape variety of Gansu Province's commerial growing plantation for use, airing under solar radiation is plucked in ripe back, naturally concentrate, make enrichment sugar, colourity, fragrance and effective constituent, when the grape pol of airing reaches 28～32%, carry out sorting, destemming, fragmentation, obtain the grape juice; By volume per-cent is got wine yeast 70% and yellow wine yeast 30% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 2.5% of grape juice, ferments under 15～22 ℃ temperature; When the pol of fermentation juice is down to 13～15%, mend pol after solar radiation concentrates reach 28～32% grape and with the raisin of this grape with kind, make the pol of fermentation juice rise to 22%, progressively to promote the karusen alcoholic strength, making final fermented wine precision is 18.5%vol, enters the back ferment; When back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and aforementioned kind respectively, add the grape wine liquor volume be 5% of back ferment juice volume, the volume that institute adds raisin for fermented juice liquid amass 40%, left standstill immersion at least 6 months; The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, the clarification of wine liquid, filter; Make novel grape wine.Through check, this novel physical and chemical index vinous is: alcoholic strength 18.9%vol, total reducing sugar 213.0g/l, total acid 8.7g/l, sugar-free extract 25.9g/l; Qualified, can.
Embodiment 2
Select the grape variety of Gansu Province's commerial growing plantation for use, after the maturation, pluck, airing under solar radiation concentrates enrichment sugar, colourity, fragrance and effective constituent naturally, when the grape pol of airing reaches 30～32%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 50% and yellow wine yeast 50% respectively, is made into two inoculating yeasts; This pair inoculating yeast is added in the grape juice, and the inoculum size of two inoculating yeasts is 1.3% of grape juice, ferments under 18～23 ℃ temperature; When the pol of fermentation juice is down to 15～17%, mend pol after solar radiation concentrates reach 30～32% grape and with the raisin of this grape with kind, make the pol of fermented juice be promoted to 24%, progressively to promote the karusen alcoholic strength, making final fermented wine precision is 20.5%vol, enters the back ferment; When back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and aforementioned kind respectively, add the grape wine liquor volume be 16% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 32%, left standstill immersion at least 6 months; The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel grape wine.Through check, this novel physical and chemical index vinous is: alcoholic strength 25.1%vol, total reducing sugar 195.6g/l, total acid 6.6 g/l, sugar-free extract 30.6g/l; Qualified, can.
Embodiment 3
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked, spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally, when the grape pol of airing reaches 34～36%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 30% and yellow wine yeast 70% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 0.5% of grape juice, ferments under 18～26 ℃ temperature; When the pol of fermentation juice when being down to 16～18%, mend after solar radiation concentrates grape and with the raisin of kind, promote fermented juice pol to 30%, progressively to promote the karusen alcoholic strength, final fermented wine precision reaches 22.5%vol, enters the back ferment; When back ferment finishes, in the ferment juice of back, add grape wine liquor and aforementioned raisin with kind respectively, add the grape wine liquor volume be 28% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 12%, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel grape wine.Through check, this novel physical and chemical index vinous is: alcoholic strength 38.7%vol, total reducing sugar 156.2g/l, total acid 7.6 g/l, sugar-free extract 46.4g/l; Qualified, can.
Embodiment 4
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked, spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally, when the grape pol of airing reaches 28%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 40% and yellow wine yeast 60% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 5% of grape juice, ferments under 15 ℃ temperature; When the pol of fermentation juice when being down to 10%, mend after solar radiation concentrates grape and with the raisin of kind, promote fermented juice pol to 20%, progressively to promote the karusen alcoholic strength, final fermented wine precision reaches 23.5%vol, enters the back ferment.When back ferment finishes, in the ferment juice of back, add grape wine liquor and aforementioned raisin with kind respectively, add the grape wine liquor volume be 30% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 50%, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel grape wine.
Embodiment 5
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked, spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally, when the grape pol of airing reaches 36%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 60% and yellow wine yeast 40% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 0.2% of grape juice, ferments under 32 ℃ temperature; When the pol of fermentation juice when being down to 18%, mend grape after solar radiation concentrates and part with the raisin of kind, promote fermented juice pol to 25%, progressively to promote the karusen alcoholic strength, final fermented wine precision reaches 24.5%vol, enters the back ferment.When back ferment finishes, in the ferment juice of back, add grape wine liquor and aforementioned raisin with kind respectively, add the grape wine liquor volume be 20% of back ferment juice volume, add raisin the volume done for the adding of back ferment juice volume of volume for 5% of back ferment juice body volume, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel grape wine.
Embodiment 6
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked, spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally, when the grape pol of airing reaches 32%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 35% and yellow wine yeast 65% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 4% of grape juice, ferments under 24 ℃ temperature; When the pol of fermentation juice when being down to 14.5%, mend grape after solar radiation concentrates and part with the raisin of kind, promote fermented juice pol to 27%, progressively to promote the karusen alcoholic strength, final fermented wine precision reaches 24.5%vol, enters the back ferment.When back ferment finishes, in the ferment juice of back, add grape wine liquor and aforementioned raisin with kind respectively, add the grape wine liquor volume be 7% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 28%, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel grape wine.
Claims (6)
1. the novel grape wine that the two composite zymotechniques of bacterial classification of double-throw material are brewageed does not contain sanitas, and shelf stable is characterized in that, this novel grape wine adopts following technology to brewage and forms:
Step 1: pluck ripe grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of grape juice, ferments;
Step 3: when the pol of fermentation juice is down to 10%～18%, mend in the step 1 that pol reaches 28%～36% grape and part and the raisin of this grape with kind after the airing, make the pol of fermentation juice rise to 20%～30%, make final fermented wine precision 〉=18%vol, enter the back ferment;
Step 4: when the back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and the used kind of step 3 respectively, add the grape wine liquor volume be 5%～30% of back ferment juice volume, add raisin volume for 5%～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel grape wine.
2. the novel grape wine brewageed of the two composite zymotechniques of bacterial classification of double-throw material as claimed in claim 1 is characterized in that, the grape harvest in the described step 1 is with the grape variety of Gansu Province's commerial growing plantation.
3. the novel grape wine brewageed of the two composite zymotechniques of bacterial classification of double-throw material as claimed in claim 1 is characterized in that leavening temperature is 15 ℃～32 ℃ in the described step 2.
4. described novel brewing method for grape wine of claim 1 is characterized in that this brewing method specifically carries out according to the following steps:
Step 1: pluck ripe grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of grape juice, ferments;
Step 3: when the pol of fermentation juice is down to 10%～18%, mend in the step 1 that pol reaches 28%～36% grape and part and the raisin of this grape with kind after the airing, make the pol of fermentation juice rise to 20%～30%, progressively to promote the karusen alcoholic strength, make final fermented wine precision 〉=18%vol, enter the back ferment;
Step 4: when the back ferment finishes, the raisin that in the ferment juice of back, add grape wine liquor and the used kind of step 3 respectively, add the grape wine liquor volume be 5～30% of back ferment juice volume, add raisin volume for 5～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel grape wine.
5. novel brewing method for grape wine as claimed in claim 4 is characterized in that, the grape variety that the grape harvest in the described step 1 is planted with Gansu Province's commerial growing.
6. novel brewing method for grape wine as claimed in claim 4 is characterized in that, leavening temperature is 15 ℃～32 ℃ in the described step 2.
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| 丁丁.《酿造酒技术》.《酿造酒技术》.2008, * |
| 何敏.《饮料酒酿造工艺》.《饮料酒酿造工艺》.2010, * |
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