CN102876532A - Coffee-type red grape wine - Google Patents
Coffee-type red grape wine Download PDFInfo
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- CN102876532A CN102876532A CN 201210430260 CN201210430260A CN102876532A CN 102876532 A CN102876532 A CN 102876532A CN 201210430260 CN201210430260 CN 201210430260 CN 201210430260 A CN201210430260 A CN 201210430260A CN 102876532 A CN102876532 A CN 102876532A
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Abstract
The invention discloses a coffee-type red grape wine drink which is prepared from 80-85% of red grape wine, 0.5-1% of natural coffee, 0.5-0.8% of natural honey, 6-12% of white granulated sugar, 0.22-0.28% of citric acid and the balance of purified water by adding natural coffee, natural honey, white granulated sugar, citric acid and purified water to the red grape wine, standing and ageing for half a month, mixing, settling, sterilizing and packaging, wherein the raw materials of the red grape wine are 95% of common wine brewing red grape and 5% of botrytised grape wine preparing grape. The prepared coffee-type red grape wine drink has light ruby red color, fine bubbles, strong aroma of coffee, fresh aroma of linden honey, sour, sweet and refreshing taste and strong sense of taste and merges the aroma and the bouquet of the grape wine harmonically.
Description
Technical field
The present invention relates to the fermentation industry field, specifically, the present invention relates to the technical field of the coffee type red wine of a kind of coffee type red wine brewing method and acquisition thereof.
Background technology
The melon dried meat is eaten, done to grape except aquatic foods, beyond the fruit juice, can also make fruit wine.In recent years, the states such as the U.S., Australia, South Africa guarantee safe and efficient production in order to boost productivity and to make brewageing of wine be convenient to control, begin to utilize the yeast of screening to carry out pure-blood ferment to change traditional aging process.But the Brut wine that has region feature is still brewageed with the multiple wild yeast co-fermentation that local grape adheres to by many countries in Europe, still adopts the aging process wine brewing.The Yang Xiao of Qingdao Agricultural University English etc. utilizes pericarp spontaneous fermentation, filters out the best hard cider Saccharomyces Cerevisiae in S of strain Y01, ethanol that can anti-12% and the SO of 200mg/L
2, the former wine alcoholic strength of its fermentation reaches 12.96 %, and (V/V), wine body clear have the typical local flavor of hard cider.Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology's qin Monday etc. screens the unartificial yeast on the kiwifruit fruit, and the X7-1 yeast that obtains can tolerate SO
2Concentration is 27.5mg/L, and fermenting power is strong, and fermenting speed is slow, produces fragrant power strong, the former wine clear of brewageing, and color and luster is pale yellow, V
CContent is high, and alcoholic strength can reach 9.8%(V/V), give off a strong fragrance, typicalness is strong, is the good unartificial yeast bacterium of kiwi fruit liquor brewing.It is raw material that the employing Lanzhou such as the Zhu Xia of Gansu Agriculture University, connect greatly apricot, utilizes yeast fermentation to produce apricot juice drink.Orthogonal experimental design is adopted in its polygalacturonase clearance, weighs with transmittance.The result shows: under the condition of pH4, utilize the best of breed of polygalacturonase clarification apricot juice to be enzyme 0.01 ‰, time 40min, temperature 45 C.The same orthogonal test that adopts of apricot juice fermentation is done objective evaluation by subjective appreciation to fermented juice.The result shows: leavening temperature has the greatest impact to the fermented juice local flavor, is sugar degree secondly.Optimum fermentation condition is 20 ℃ of leavening temperatures, pH value 4.0, and sugar degree 4.0%, used bacterial classification is active dry yeast.In its test, once used respectively wine yeast, fruit wine yeast, active dry yeast, the result has also shown with active dry yeast brew apricot drinking utensils feasibility.
Mainly concentrate on wine yeast and molecular biological research thereof about the research of making wine abroad at present.The research of the aspects such as solidification technology of the domestic seed selection that mainly concentrates on the fruit wine yeast bacterial classifications such as grape, apple, Kiwifruit, molecular biological characteristic, bacterial classification; Existing grape wine drink is various in style on the market, taste abundant, but the identical red wine drink of coffee beverage taste of liking with masses is not yet arranged, and thus, such drink belongs to the gaps in market.
Summary of the invention
Also there is not ripe coffee type grape wine for existing market, the object of the present invention is to provide a kind of coffee type red wine drink with strong coffee aroma and aerating, it can adapt to market demand, to satisfy the requirement of human consumer's different levels, increase the diversity of grape drinks, enrich mouthfeel.
Technical scheme of the present invention: a kind of coffee type red wine drink, it is to brewage in the red wine technological process by providing, and adds natural coffee, natural honey, white sugar, citric acid, pure water prepared.
The present invention specifically provides a kind of preparation method of coffee type red wine drink, by grape pluck, grape pushes, squeeze the juice, preparation, slurry tank filtration, primary fermentation, allotment, secondary fermentation and the after-ripening technique of karusen prepare, concrete grammar is as follows:
(1) preparation of karusen: selecting grape material is the grape material of the preparation Botrytised wine of 95% general Wine Grape and 5%, and by fragmentation and the destemming of grape, seed can not crush, and stalk can not be crushed, and skin can not flatten; In the shattering process, grape and juice must not with the metallic contact such as iron copper; The red wine rear squeezing of fermenting first need be carried out sulfur dioxide treatment, SO after the fruit juice separating immediately
2Addition is 0.1%, in case the fruit juice oxidation; The polygalacturonase fining process is selected in juice clarification, and polygalacturonase addition addition is 0.1% of Sucus Vitis viniferae, to accelerate juice clarification, improves leaching yield; Through the Sucus Vitis viniferae process sugar of above-mentioned preparation and the improvement of acidity, the adjustment of sugar is by the interpolation white sugar, more than 17%, the interpolation standard is to produce 1% alcohol with fermentation, needs 20g sucrose, and the acidity adjustment is by adding the tartrate of 6%-8%, adjust to 0.6-0.7%, pH3.3-3.5.
(2) preparation of distiller's yeast: wine yeast derive from the natural grape brewer yeast and select good Wine-making yeast (
Saccharomyces cerevisiae); Add SO in grape mash
2Add again behind the 4-8 h, to reduce free SO
2Impact on yeast.
(3) fermentation: adopt two zymotechniques, primary fermentation is at SO
2After joining Sucus Vitis viniferae 2-5h, the inoculum size by 0.8% is added yeast culture liquid, enters main fermentation stage, 3-7d, relative density is below 1.020, and leavening temperature is controlled at 25 ℃ to carry out, fermentation period is 10-15 days, and relative density drops to below 1.006, stops fermentation; Secondary fermentation drops to below 1.020 in fermentation liquid density, and during sugar 5%, 18-25 ℃ of fermentation of sealed fermenting tank needed finish in 4-5 days; Relative density is down to 0.992-0.998, and residual sugar is lower than 4g/L, and pH is no more than 3.7; The immediately constant temperature refrigeration of the wine liquid of secondary fermentation is processed; Adopt the outer circulation method of cooling, keep the wine liquid temp to store at constant temperature below 5 ℃.
(4) maturation: pre-treatment is adopted except winestone, colloidalmaterial, and the iron precipitation, siphon-pump is drawn wine liquid, with wine liquid and precipitate and separate; Grape wine usually will change tank or bucket between the shelf lives, separate wine pin, the effusion of excessive volatile matter, ventilation to improve yeast activity; Lower glue uses 10% egg-white powder or bentonite solution.
(5) according to weight percent meter, select the grape wine 80-85% that brewages of above-mentioned steps preparation, by adding natural coffee 0.5-1%, natural honey 0.5-0.8%, white sugar 6-12%, the pure water of citric acid 0.22-0.28% and surplus, through two weeks leave standstill ageing, allotment, clarifying treatment, just can prepare the finished product of coffee type red wine after degerming and the packing.
Further, the invention provides a kind of coffee type red wine drink prepares by above-mentioned technique.
It is the grape material of the preparation Botrytised wine of 95% general wine brewing red grape and 5% that the grape wine that the present invention brewages is selected grape material; Wherein, select general Wine Grape can both satisfy demand of the present invention, and the grape material of selecting is the grape material of preparation Botrytised wine, the grape particle of namely selecting is because being subject to the fungal infection of a kind of Botrytis of being called Cinerea (grape spore), and quilt is eaten into the invisible aperture of our naked eyes, this so that the moisture in the grape be evaporated, become gradually shrivelled, and form the black gray expandable fine hair of thin layer on the epidermis, this bacterium is the corruption parasite that a kind of nature exists, often colonize on the fruit peel, harmless, such course of infection can not only make originally very sweet grape fruit become sweeter, and has produced and allow the rounder and more smooth moist glycerine of mouthfeel, and forms especially moving full fragrance.The grape material of the Botrytised wine that the present invention adopts is selected from the In Turfan In Xinjiang grape material in season in late autumn, the this area happens weather and transfers low temperature to by original high temperature, excessive temperature differentials, thereby be conducive to the grape particle because being subject to the fungal infection of grape spore (Botrytis Cinerea), so that the moisture in the grape is evaporated, become gradually shrivelled, and form the black gray expandable fine hair of thin layer on the epidermis, forming a kind of corruption parasite colonizes on the grape particle pericarp, form a kind of strong and unique taste, with coffee and natural honey one integrated mass in the brewing coffee type red wine of the present invention, give strong taste and the grape wine individual style of coffee type red wine drink uniqueness.
The yeast saccharomyces cerevisiae that the present invention adopts (
Saccharomyces cerevisiae) be purchased from China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC).Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101.Through microbiology be accredited as yeast saccharomyces cerevisiae (
Saccharomyces cerevisiae) ovalize, the triangular flask wall is without film or web, and cell size is (3.02-7.05) * (1.66-3.17) μ m, and the vegetative propagation mode is one to bring out bud.The bacterium colony of growing at the PDA solid medium is oyster white, butteriness, surface smoothing, neat in edge.Cultivate at the Corn Meal Agar substratum with cover plate, form pseudohypha.Give birth on the spore substratum 30 ℃ cultivated for 2 weeks after, have thecaspore to form, each ascus has 1-2 thecaspore, spore is rounded.
By implementing the concrete summary of the invention of the present invention, can reach following beneficial effect:
The present invention has obtained good wine product type-coffee type red wine, its color and luster is that shallow Ruby red, coffee aroma, fruital and aroma are tempting, plentiful comfortable, the long times of aftertaste of wine body, has strong coffee aroma and salubrious honey fragrance, simultaneously with the fruital of grape wine itself, aroma in phase molten be in the same place, taste sour and sweet palatability, tasty and refreshing pleasant, particularly adopting the grape wine brewage to select grape material is the grape material of the preparation Botrytised wine of 95% general wine brewing red grape and 5%; Adopt the fragrance of coffee self to participate in the wine making process, given the typicalness of coffee type red wine of the present invention, enriched present China fruit wine produce market.
Embodiment
Below, for embodiment the present invention is described, still, the present invention is not limited to following embodiment.In addition, in following explanation, if no special instructions, % all refers to weight percent.
Among the present invention there be main raw and auxiliary material: natural coffee, and natural honey, white sugar, citric acid, pure water can be bought by public's approach and obtain; The grape material of Botrytised wine is selected from the In Turfan In Xinjiang grape material in season in late autumn; Yeast saccharomyces cerevisiae (
Saccharomyces cerevisiae) be purchased from Chinese microorganism strain management committee common micro-organisms preservation center (CGMCC).
All reagent of selecting among the present invention and instrument all are well known selecting, but do not limit enforcement of the present invention, and other reagent more well known in the art and equipment are all applicable to the enforcement of the following embodiment of the present invention.
Embodiment one: the preparation of coffee type red wine drink
The preparation concrete grammar of coffee type red wine drink is as follows:
(1) preparation of karusen: selecting grape material is the grape material of the preparation Botrytised wine of 95% general wine brewing red grape and 5%, and by fragmentation and the destemming of grape, seed can not crush, and stalk can not be crushed, and skin can not flatten; In the shattering process, grape and juice must not with the metallic contact such as iron copper; The red wine rear squeezing of fermenting first need be carried out sulfur dioxide treatment, SO after the fruit juice separating immediately
2Addition is 0.1%, in case the fruit juice oxidation; The polygalacturonase fining process is selected in juice clarification, and the polygalacturonase addition is 0.1% of Sucus Vitis viniferae, to accelerate juice clarification, improves leaching yield; Through the Sucus Vitis viniferae process sugar of above-mentioned preparation and the improvement of acidity, the adjustment of sugar is by the interpolation white sugar, more than 17%, the interpolation standard is to produce 1% alcohol with fermentation, needs 20g sucrose, and the acidity adjustment is by adding the tartrate of 6%-8%, adjust to 0.6-0.7%, pH3.3-3.5.
(2) preparation of distiller's yeast: wine yeast derive from the natural grape brewer yeast and select good Wine-making yeast (
Saccharomyces cerevisiae); Add SO in grape mash
2Add again behind the 4-8 h, to reduce free SO
2Impact on yeast.
(3) fermentation: adopt two zymotechniques, primary fermentation is at SO
2After joining Sucus Vitis viniferae 2-5h, the inoculum size by 0.8% is added yeast culture liquid, enters main fermentation stage, 3-7d, relative density is below 1.020, and leavening temperature is controlled at 25 ℃ to carry out, fermentation period is 10-15 days, and relative density drops to below 1.006, stops fermentation; Secondary fermentation drops to below 1.020 in fermentation liquid density, and during sugar 5%, 18-25 ℃ of fermentation of sealed fermenting tank needed finish in 4-5 days; Relative density is down to 0.992-0.998, and residual sugar is lower than 4g/L, and pH is no more than 3.7; The immediately constant temperature refrigeration of the wine liquid of secondary fermentation is processed; Adopt the outer circulation method of cooling, keep the wine liquid temp to store at constant temperature below 5 ℃.
(4) maturation: pre-treatment is adopted except winestone, colloidalmaterial, and the iron precipitation, siphon-pump is drawn wine liquid, with wine liquid and precipitate and separate; Grape wine usually will change tank or bucket between the shelf lives, separate wine pin, the effusion of excessive volatile matter, ventilation to improve yeast activity; Lower glue uses 10% egg-white powder or bentonite solution.
(5) according to weight percent meter, select the grape wine 80-85% that brewages of above-mentioned steps preparation, by adding natural coffee 0.5-1%, natural honey 0.5-0.8%, white sugar 6-12%, the pure water of citric acid 0.22-0.28% and surplus, through two weeks leave standstill ageing, allotment, clarifying treatment, just can prepare the finished product of coffee type red wine after degerming and the packing.
It is the grape material of the preparation Botrytised wine of 95% general wine brewing red grape and 5% that the grape wine that the present invention brewages is selected grape material; Wherein, select general Wine Grape can both satisfy demand of the present invention, and the grape material of selecting is the grape material of preparation Botrytised wine, the grape particle of namely selecting is because being subject to the fungal infection of a kind of Botrytis of being called Cinerea (grape spore), and quilt is eaten into the invisible aperture of our naked eyes, this so that the moisture in the grape be evaporated, become gradually shrivelled, and form the black gray expandable fine hair of thin layer on the epidermis, this bacterium is the corruption parasite that a kind of nature exists, often colonize on the fruit peel, harmless, such course of infection can not only make originally very sweet grape fruit become sweeter, and has produced and allow the rounder and more smooth moist glycerine of mouthfeel, and forms especially moving full fragrance.The grape material of the Botrytised wine that the present invention adopts is selected from the In Turfan In Xinjiang grape material in season in late autumn, the this area happens weather and transfers low temperature to by original high temperature, excessive temperature differentials, thereby be conducive to the grape particle because being subject to the fungal infection of grape spore (Botrytis Cinerea), so that the moisture in the grape is evaporated, become gradually shrivelled, and form the black gray expandable fine hair of thin layer on the epidermis, forming a kind of corruption parasite colonizes on the grape particle pericarp, form a kind of strong and unique taste, with coffee and natural honey one integrated mass in the brewing coffee type red wine of the present invention, give strong taste and the grape wine individual style of coffee type red wine drink uniqueness.
The yeast saccharomyces cerevisiae that the present invention adopts (
Saccharomyces cerevisiae) be purchased from China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC).Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101.Through microbiology be accredited as yeast saccharomyces cerevisiae (
Saccharomyces cerevisiae) ovalize, the triangular flask wall is without film or web, and cell size is (3.02-7.05) * (1.66-3.17) μ m, and the vegetative propagation mode is one to bring out bud.The bacterium colony of growing at the PDA solid medium is oyster white, butteriness, surface smoothing, neat in edge.Cultivate at the Corn Meal Agar substratum with cover plate, form pseudohypha.Give birth on the spore substratum 30 ℃ cultivated for 2 weeks after, have thecaspore to form, each ascus has 1-2 thecaspore, spore is rounded.
Embodiment two: the improvement of coffee type red wine Sucus Vitis viniferae
Need to add 20g sucrose according to every generation 1% alcohol in Sucus Vitis viniferae and assess, circular is as follows:
Ethanol growing amount (volume fraction)=Sucus Vitis viniferae pol (° Bx) * 0.55
Mend being calculated as follows of sugar amount: mend sugar amount (kg)=(M1/ D of C2-C1)
Nulomoline (sucrose) content (representing with a ° Bx) of Sucus Vitis viniferae after C2-benefit sugar
M1---mend the front Sucus Vitis viniferae amount (kg) of sugar
C1---mend the invert sugar content (representing with a ° Bx) of the front Sucus Vitis viniferae of sugar
The conversion score value 105% of D---sucrose, sucrose relative molecular mass are 342, and all being decomposed into relative molecular mass after hydrolysis is 180 fructose and glucose, so the conversion score value of sucrose is (180 * 2) ÷ 342=105%.
Among the present invention, the adjustment of sugar is by the interpolation white sugar, more than 17%.
Embodiment three: the relation of leavening temperature and pigment content, colourity
According to common way, set differing temps in 20 ℃ to 30 ℃ of the common suitable leavening temperatures of grape wine, coloring matter content, colourity and product style by the preparation grape drink carry out experimental verification.
Table 1: the relation of leavening temperature and pigment content, colourity
| Leavening temperature | Coloring matter content/(g/L) | Colourity |
| 20 ℃ | 44 | 0.71 |
| 25 ℃ | 48 | 0.87 |
| 30 ℃ | 52 | 0.96 |
Referring to table 1, checking shows through normal experiment, among the present invention, adopts two zymotechniques, and primary fermentation is at SO
2Join 3-4d behind the Sucus Vitis viniferae 2-5h, enter main fermentation stage, 3-7d, leavening temperature are controlled at about 25 ℃ and carry out, and fermentation period is to stop fermentation in 10-15 days; Secondary fermentation needed finish in 4-5 days in 18-25 ℃ of fermentation of sealed fermenting tank; The immediately constant temperature refrigeration of the wine liquid of secondary fermentation is processed.
Embodiment four: the various material proportions of red wine after coffee type red wine primary fermentation finishes
Above-mentioned technique prepares coffee type red wine drink primary fermentation and finishes the rear various material proportions of red wine referring to table 2.
Table 2: the various material proportions of red wine after primary fermentation finishes
| The material title | Proportion |
| The skin slag | 11.5%-15.5% |
| Former wine flows automatically | 52.9%-64.1% |
| Squeeze former wine | 10.3%-25.8% |
| The wine pin | 8.9%-14.5% |
The coffee type red wine drink physical and chemical index of preparation:
Alcoholic strength: 〉=7.0% (V/V)
Total reducing sugar: 12.1～45g/L
Volatile acid :≤1.2g/L
The coffee type red wine drink Oranoleptic indicator of preparation:
Color and luster: shallow Ruby red, clear
Smell: have typical grape and coffee aroma, good sweet-smelling is arranged
Mouthfeel: the wine body is plentiful, Harmony good, acidity is moderate, have the typical local flavor of grape.
Embodiment five: the subjective appreciation of coffee type red wine
According to Coxi pear wine leavening property test result, determine coffee type red wine SO
2Addition is 100mg/L, and the polygalacturonase addition is 0.1% of Sucus Vitis viniferae, and the Sucus Vitis viniferae saccharic acid is adjusted into: adjusting total sugar content with sucrose is 180 g/L, adjusts total acid content as 4g/L take citric acid, and inoculum size is: 1% of Sucus Vitis viniferae.Carry out the fermentation of coffee type red wine and the coffee type red wine of brewageing is carried out subjective appreciation and aroma component mensuration with this condition.
1, analysis mode subjective appreciation
Invite brewmaster to Coxi pear wine make the coffee type red wine, the Angel active dry yeast makes the coffee type red wine and commercially available coffee type red wine carries out subjective appreciation, the evaluation project has color and luster, fragrance, flavour and typicalness:
A. brewing coffee type red wine sample provided by the invention, color and luster is scarlet, and fruital is good, and the wine decorum one, fine and smooth soft possesses the typicalness of coffee type red wine.
B. color and luster, fruital and the present invention of the coffee type red wine sample brewageed of control strain are identical, and it is slightly poor that vinosity is compared with the present invention, and tart flavour is slightly outstanding.
C. the wine brewageed of Angel Yeast is heard fragrant tool an unusually sweet smell, and it is unified that mouthfeel is owed, and vinosity is poor, and acerbity is heavier.
D. the coffee type red wine of stochastic sampling on the market, the oxidation of wine body, alcohol smell is denseer, and astringent taste is more outstanding, and the lingering fragrance flavor is not soft behind the entrance.
2, hobby type subjective appreciation
Choose 10 syndics, in order method (
Ranking method) above-mentioned coffee type red wine is had a liking for the type subjective appreciation.By the question and answer volume of following pattern, 4 samples are discharged the order of oneself liking.Test code number adopts 2 random bit digital, and is identical for strip spare.Random arrangement method is adopted in the impact that sequentially brings in order to eliminate trial test during trial test.
Adopt the sexy official's evaluation of hobby, participated in by 10 syndics, point out the order of product delicious food, coffee type red wine sample:
A: the coffee type red wine B of contrast brew: the coffee type red wine of brew of the present invention
C: the coffee type red wine D of Angel Yeast brew: commercially available coffee type red wine
There are differences between the delicious food of above 4 coffee type red wine samples.For the coffee type red wine A of Coxi pear wine institute brew, S
i=16, illustrate when reliability is l%, there are differences between A and other three coffee type red wine samples; For the coffee type red wine B of Coxi pear wine institute of the present invention brew, S
i=14, illustrate when being 1%, there are differences between B and other three coffee type red wine samples.In a word, from final ranking, the coffee type red wine that is selected from the brew of bacterial strain of the present invention institute all is being better than coffee type red wine that control strain brewages, coffee type red wine that Angel Yeast is brewageed and commercially available coffee type red wine aspect the hobby property.
By subjective appreciation as can be known, the coffee type red wine color and luster of bacterial classification the present invention fermentation is scarlet, fruital is good, and the wine decorum one, fine and smooth soft possesses the typicalness of coffee type red wine; The alcoholic strength that produces is up to 9.7% (V/V).
Adopt gas chromatograph-mass spectrometer that four kinds of main ester classes (ethyl formate, ethyl acetate, Isoamyl Acetate FCC and ethyl hexanoate) in the coffee type red wine are measured, the results are shown in Table 10.
Ester content in the table 3 coffee type red wine
Ester (* 10
-6G/L)
| Project | Ethyl formate | Ethyl acetate | Isoamyl Acetate FCC | Ethyl hexanoate |
| Coffee type red wine provided by the invention | 516 | 568 | 137 | 10 |
| Angel Yeast brew red wine | 244 | 441 | 74 | 12 |
| The red wine of traditional zymotic brew | 142 | 407 | 65 | 8 |
As can be seen from Table 3, in the coffee type red wine that control strain and the present invention make, the content of ethyl formate and ethyl acetate is apparently higher than the coffee type red wine of Angel Yeast institute brew.This conforms to the result of subjective appreciation.
Claims (2)
1. the preparation method of a coffee type red wine beverage, by grape pluck, grape push, squeeze the juice, preparation, slurry tank filtration, primary fermentation, allotment, secondary fermentation and the after-ripening technique of karusen prepare, and it is characterized in that, specifically the preparation method is as follows:
(1) preparation of karusen: selecting grape material is the grape material of the preparation Botrytised wine of 95% general Wine Grape and 5%, and by fragmentation and the destemming of grape, seed can not crush, and stalk can not be crushed, and skin can not flatten; In the shattering process, grape and juice must not with the metallic contact such as iron copper; The red wine rear squeezing of fermenting first need be carried out sulfur dioxide treatment, SO after the fruit juice separating immediately
2Addition is 0.1%, in case the fruit juice oxidation; The polygalacturonase fining process is selected in juice clarification, and polygalacturonase addition addition is 0.1% of Sucus Vitis viniferae, to accelerate juice clarification, improves leaching yield; Through the Sucus Vitis viniferae process sugar of above-mentioned preparation and the improvement of acidity, the adjustment of sugar is by the interpolation white sugar, more than 17%, the interpolation standard is to produce 1% alcohol with fermentation, needs 20g sucrose, and the acidity adjustment is by adding the tartrate of 6%-8%, adjust to 0.6-0.7%, pH3.3-3.5;
(2) preparation of distiller's yeast: wine yeast derive from the natural grape brewer yeast and select good Wine-making yeast (
Saccharomyces cerevisiae); Add SO in grape mash
2Add again behind the 4-8 h, to reduce free SO
2Impact on yeast;
(3) fermentation: adopt two zymotechniques, primary fermentation is at SO
2After joining Sucus Vitis viniferae 2-5h, the inoculum size by 0.8% is added yeast culture liquid, enters main fermentation stage, 3-7d, relative density is below 1.020, and leavening temperature is controlled at 25 ℃ to carry out, fermentation period is 10-15 days, and relative density drops to below 1.006, stops fermentation; Secondary fermentation drops to below 1.020 in fermentation liquid density, and during sugar 5%, 18-25 ℃ of fermentation of sealed fermenting tank needed finish in 4-5 days; Relative density is down to 0.992-0.998, and residual sugar is lower than 4g/L, and pH is no more than 3.7; The immediately constant temperature refrigeration of the wine liquid of secondary fermentation is processed; Adopt the outer circulation method of cooling, keep the wine liquid temp to store at constant temperature below 5 ℃;
(4) maturation: pre-treatment is adopted except winestone, colloidalmaterial, and the iron precipitation, siphon-pump is drawn wine liquid, with wine liquid and precipitate and separate; Grape wine usually will change tank or bucket between the shelf lives, separate wine pin, the effusion of excessive volatile matter, ventilation to improve yeast activity; Lower glue uses 10% egg-white powder or bentonite solution;
(5) according to weight percent meter, select the grape wine 80-85% that brewages of above-mentioned steps preparation, by adding natural coffee 0.5-1%, natural honey 0.5-0.8%, white sugar 6-12%, the pure water of citric acid 0.22-0.28% and surplus, through two weeks leave standstill ageing, allotment, clarifying treatment, just can prepare the finished product of coffee type red wine after degerming and the packing.
2. the coffee type red wine drink of preparation method as claimed in claim 1 preparation.
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- 2012-11-01 CN CN 201210430260 patent/CN102876532A/en active Pending
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| CN104195003A (en) * | 2014-09-12 | 2014-12-10 | 贵州益寿春酒业有限公司 | Production method of coffee wine |
| CN104893887A (en) * | 2015-06-30 | 2015-09-09 | 黄胜龙 | Making method of coffee wine |
| CN108060039A (en) * | 2018-02-23 | 2018-05-22 | 安庆市双益生态农业有限公司 | A kind of brewage process of red wine |
| CN108913425A (en) * | 2018-07-11 | 2018-11-30 | 贵州神奇药业有限公司 | A kind of coffee tea wine and preparation method thereof |
| CN110903929A (en) * | 2018-09-13 | 2020-03-24 | 许嘉莉 | Method for preparing coffee wine from coffee pulp, grape pulp and pericarp |
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Application publication date: 20130116 |