CN103865708A - Brewing method of low-temperature high-quality wild grape sparkling wine - Google Patents
Brewing method of low-temperature high-quality wild grape sparkling wine Download PDFInfo
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- CN103865708A CN103865708A CN201410066993.2A CN201410066993A CN103865708A CN 103865708 A CN103865708 A CN 103865708A CN 201410066993 A CN201410066993 A CN 201410066993A CN 103865708 A CN103865708 A CN 103865708A
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 title claims abstract description 21
- 244000237969 Vitis vulpina Species 0.000 title claims abstract description 21
- 235000017242 Vitis vulpina Nutrition 0.000 title claims abstract description 21
- 235000015040 sparkling wine Nutrition 0.000 title abstract description 6
- 235000014101 wine Nutrition 0.000 claims abstract description 92
- 241000219095 Vitis Species 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 30
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 30
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 30
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 13
- 235000019674 grape juice Nutrition 0.000 claims abstract description 10
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002372 labelling Methods 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 41
- 238000005187 foaming Methods 0.000 claims description 27
- 235000009392 Vitis Nutrition 0.000 claims description 24
- 230000004913 activation Effects 0.000 claims description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 15
- 235000011089 carbon dioxide Nutrition 0.000 claims description 15
- 235000015097 nutrients Nutrition 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 7
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 240000002503 Vitis amurensis Species 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 230000004888 barrier function Effects 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 230000035755 proliferation Effects 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 229910000278 bentonite Inorganic materials 0.000 abstract 1
- 239000000440 bentonite Substances 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229940095064 tartrate Drugs 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 241001411320 Eriogonum inflatum Species 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention provides a brewing method of low-temperature high-quality wild grape sparkling wine. The brewing method comprises the following steps of: screening grape; removing stems; breaking; adding pectinase to grape juice; performing cold soaking at a low temperature; fermenting with alcohol at low temperature; carrying out lactic acid fermentation with malic acid; adding bentonite and white granulated sugar; filtering sparkling base liquor; freezing; performing freezing filtering; preparing for fermentation of sparkling base wine; enabling the sparkling base wine to ferment; transferring into a bottle; quickly freezing; backfilling; adding plugging binding screw threads; storing the bottle; tightening a cap; and then labeling to obtain the low-temperature high-quality sparkling wine.
Description
Technical field
The present invention relates to grape fizz brewing method, especially a kind of low temperature high-quality Romanet Grape Root fizz brewing method.
Background technology
Existing Sparkling wine production technology process, for be wine brewing kind, concentrate growing and cultivation, and wine brewing kind is carried out the making of Sparkling wine at present in China's major part, the restriction of main climate condition, do not reach suitable acid, all adopt traditional technology, and extend the life-span of product by adding the interpolation of other pharmaceutical chemicalss such as sulfurous gas.This research is according to being distributed in mountain range, the Qinling Mountains according to Romanet Grape Root, extensively do not concentrate, poor transport, the Sparkling wine that adopts traditional method to be brewed, quality mouthfeel can reduce a lot, add other anti-bacterias or other sanitass such as sulfurous gas, produce much other unfavorable by products, and a lot of people are to sulfurous gas allergy, utilize production tech, whole production process is implemented production tech technique theory, will better retain the local flavor of Romanet Grape Root ability, and by maximized potential quality excavation out.
Summary of the invention
The invention provides a kind of low temperature high-quality Romanet Grape Root fizz brewing method, its objective is in order not add any pharmaceutical chemicals brewageing in wild grape " Likou " wine process, make the wild grape " Likou " wine of high-quality, and extended the quality guaranteed period of product.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of low temperature high-quality Romanet Grape Root fizz brewing method, and concrete steps are as follows:
A. grape: after Wild Grape is plucked, adopt low temperature oxygen barrier method to carry out fresh-keeping, it is 145～155g/L that Wild Grape requires sugar degree; The wine degree of Wild Grape output is between 9.5～11%; Wild Grape acid content should be relatively high, and suitable pH value is 2.8～3.3, and titratable acid is 8.5～9.5g/L, in tartrate; Tartrate meter is a kind of common grape wine examination criteria;
B. destemming fragmentation: obtain Sucus Vitis viniferae after destemming fragmentation, to the polygalacturonase that adds 100～300mg/L in Sucus Vitis viniferae, the softening water of polygalacturonase and normal temperature is 1:10 admixture activation proportionally; Polygalacturonase is that French lallemand company produces, and polygalacturonase model is EX;
C. low temperature cold dipping: Sucus Vitis viniferae is pumped in the fermentor tank that is filled with carbonic acid gas, and the Sucus Vitis viniferae temperature in fermentor tank is 12 ℃, floods 7 days, obtains grape juice; Described carbonic acid gas is filled with in fermentor tank in normal pressure situation, and pressure is 0.5 bar, keeps 10 minutes, object is for by the Bas Discharged in fermentor tank, avoid Sucus Vitis viniferae oxidized, can effectively protect Sucus Vitis viniferae, make Sucus Vitis viniferae remain on 12 ℃ and carry out subzero treatment;
D. low temperature zymamsis: add the yeast of 20mg/hl and the yeast nutrient of 50mg/L in grape juice, be pumped in another fermentor tank that has been filled with carbonic acid gas after stirring, fermentation time is 16 days, obtains grape wine juice; Described yeast is that French Laffort company produces, and yeast model is EC1118, the proportionally 1:10 admixture activation of softening water of yeast and 40 ℃, and admixture activation used after 20 minutes; Described yeast nutrient is the FementK that French lallemand company produces, yeast nutrient and softening water photograph ratio 1:10 admixture activation; Described carbonic acid gas is filled with in fermentor tank in normal pressure situation, and pressure is 0.5 bar, keeps 10 minutes, and object is for by the Bas Discharged in fermentor tank, avoids the oxidized rear impact of the grape juice grape wine juice quality of fermenting;
E. malolactic fermentation: grape wine juice is pumped in the oak barrel of wine cellar and carries out malic-lactic acid fermentation, the 7 day time of spontaneous fermentation, obtain grape base wine;
F. play glue: grape base wine circulation time adds the wilkinite of 0.95～1.5/L, deposits after 15 days, filters out throw out; Described wilkinite and softening water be 1:10 admixture activation proportionally, and admixture activation used after 24 hours;
G. add white sugar: according to the alcoholic strength of grape base wine and the pressure that will reach, and total acid content, calculating and will will add white sugar weight, 23g/L white sugar produces 6 pressure; White sugar and grape base wine fully dissolve in sterilized canister, then filter with filter, and the filter opening of filter core is 0.65 micron, makes foaming base wine;
H. the base wine that bubbles filters: by filter, foaming base wine is filtered, the filter opening of filter core is 0.65 micron;
I. freezing treatment: foaming base wine is refrigerated to subzero 5 ℃, keeps 10 days; According to cold stable experiment determine filter, by freezing wine sample freeze subzero 15 degrees Celsius 5 hours, see if there is precipitation;
J. freezing and filtering: adopt secondary freezing and filtering machine to filter foaming base wine, remove winestone crystal and yeast and bacterium; The filter opening of described one-level filter core is that 0.65 micron, the filter opening of secondary filter core are 0.45 micron;
K. the base wine fermentation that bubbles is prepared: first in foaming base wine, add yeast, and foaming base wine temperature recovery to 13.5～14 ℃, Yeast proliferation is to 1 Х 10
6after individual/ml, add yeast nutrient, mix rear bottling envelope Metal Crown Lid;
L. the base wine that bubbles starts fermentation: traverse after the bottling of foaming base wine, and leavening temperature is 10～12 ℃, secondary fermentation in 1 month finishes; After fermentation ends, observe the tensimeter numerical value being arranged in advance on bottle, judge whether fermentation is normal, then carry out next step;
M. rolling bottle: after foaming base wine fermentation finishes, do not rotate bottle, transfer on Rotary Machine, after 2～3 weeks, the precipitate in foaming base wine is to Metal Crown Lid and the bottleneck of bottle;
N. quick-frozen: by bottleneck food fast freezer, the throw out of bottleneck is carried out to quick-frozen, quick freezing temperature is subzero 18～20 ℃, and then the throw out solidifying is removed in opening;
O. backfill: the pH value that requires Wild Grape fizz is 3.0～3.2, uses reserved partly foamed base wine to carry out backfill, and shakes up, and backfill material is fully dissolved;
P. beat plug bundle screw thread: after backfill is good, beat rapidly plug bundle screw thread, more whole bottle is wiped clean;
Q. bottle storage: need to carry out bottle storage in wine cellar; In the time testing wine, carefully detect each bottle of wine, confirm without any suspension and precipitation, piled up afterwards and in wine cellar, carried out last bottle storage, on the one hand backfill mass-energy is dissolved enough more fully, make on the other hand bottle stopper deliquescing, make it before drinking, be easier to remove;
R. contracting cap labeling: before contracting cap labeling, by outer blank wiped clean, and further check in bottle whether have precipitation and suspended substance, guarantee the sparkling and crystal-clear, penetrating of wine body.
Beneficial effect: the present invention has the following advantages: be 1. filled with carbonic acid gas in low temperature cold steeping process, object is for by the Bas Discharged in fermentor tank, avoid Sucus Vitis viniferae oxidized, can effectively protect Sucus Vitis viniferae, make Sucus Vitis viniferae remain on 12 ℃ and carry out subzero treatment; 2. in low temperature alcoholic fermentation process, be filled with carbonic acid gas, object is for by the Bas Discharged in fermentor tank, avoids the oxidized rear impact of the grape juice grape wine juice quality of fermenting; 3. yeast is that French Laffort produces, and yeast model is EC1118, makes grape wine juice obtain the fruital of pure and fresh gracefulness; 4. yeast nutrient is the FementK that French lallemand produces, and yeast nutrient is the nutrition of yeast growth process need, is conducive to yeast and normally ferments; 5. wilkinite mainly adsorbs other macromole impurity such as colloid in grape wine, helps grape wine clarification; 6. brewage in the step of fizz and reuse yeast and yeast nutrient, the base wine that makes to bubble ferments again, mainly produces carbonic acid gas, produces bubble, drinks appreciation for grape wine; Comprehensive above-mentioned advantage, does not add any pharmaceutical chemicals in whole technique; The present invention fully excavates the products characteristics of Wild Grape, and resources advantage is pollution-free, grape berry is little, fully matured state, whole production technique is pursued particular procedures control, uphold nature, obtain fragrance and the mouthfeel of high-quality, break through traditional processing technology, produce the wild grape " Likou " wine of high-quality, by Romanet Grape Root resource and modern new production technology process combination, produce costly product, for human society is enjoyed.
Embodiment
A kind of low temperature high-quality Romanet Grape Root fizz brewing method, concrete steps are as follows:
A. grape: after Wild Grape is plucked, adopt low temperature oxygen barrier method to carry out fresh-keeping, it is 155g/L that Wild Grape requires sugar degree; The wine degree of Wild Grape output is between 10%; Wild Grape acid content should be relatively high, and suitable pH value is 3.3, and titratable acid is 8.5g/L, in tartrate; Tartrate meter is a kind of common grape wine examination criteria;
B. destemming fragmentation: obtain Sucus Vitis viniferae after destemming fragmentation, to the polygalacturonase that adds 100mg/L in Sucus Vitis viniferae, the softening water of polygalacturonase and normal temperature is 1:10 admixture activation proportionally; Polygalacturonase is that French lallemand company produces, and polygalacturonase model is EX;
C. low temperature cold dipping: Sucus Vitis viniferae is pumped in the fermentor tank that is filled with carbonic acid gas, and the Sucus Vitis viniferae temperature in fermentor tank is 12 ℃, floods 7 days, obtains grape juice; Described carbonic acid gas is filled with in fermentor tank in normal pressure situation, and pressure is 0.5 bar, keeps 10 minutes, object is for by the Bas Discharged in fermentor tank, avoid Sucus Vitis viniferae oxidized, can effectively protect Sucus Vitis viniferae, make Sucus Vitis viniferae remain on 12 ℃ and carry out subzero treatment;
D. low temperature zymamsis: add the yeast of 20mg/hl and the yeast nutrient of 50mg/L in grape juice, be pumped in another fermentor tank that has been filled with carbonic acid gas after stirring, fermentation time is 16 days, obtains grape wine juice; Described yeast is that French Laffort company produces, and yeast model is EC1118, the proportionally 1:10 admixture activation of softening water of yeast and 40 ℃, and admixture activation used after 20 minutes; Described yeast nutrient is the FementK that French lallemand company produces, yeast nutrient and softening water photograph ratio 1:10 admixture activation; Described carbonic acid gas is filled with in fermentor tank in normal pressure situation, and pressure is 0.5 bar, keeps 10 minutes, and object is for by the Bas Discharged in fermentor tank, avoids the oxidized rear impact of the grape juice grape wine juice quality of fermenting;
E. malolactic fermentation: grape wine juice is pumped in the oak barrel of wine cellar and carries out malic-lactic acid fermentation, the 7 day time of spontaneous fermentation, obtain grape base wine;
F. play glue: grape base wine circulation time adds the wilkinite of 0.95/L, deposits after 15 days, filters out throw out; Described wilkinite and softening water be 1:10 admixture activation proportionally, and admixture activation used after 24 hours;
G. add white sugar: according to the alcoholic strength of grape base wine and the pressure that will reach, and total acid content, calculating and will will add white sugar weight, 23g/L white sugar produces 6 pressure; White sugar and grape base wine fully dissolve in sterilized canister, then filter with filter, and the filter opening of filter core is 0.65 micron, makes foaming base wine;
H. the base wine that bubbles filters: by filter, foaming base wine is filtered, the filter opening of filter core is 0.65 micron;
I. freezing treatment: foaming base wine is refrigerated to subzero 5 ℃, keeps 10 days; According to cold stable experiment determine filter, by freezing wine sample freeze subzero 15 degrees Celsius 5 hours, see if there is precipitation;
J. freezing and filtering: adopt secondary freezing and filtering machine to filter foaming base wine, remove winestone crystal and yeast and bacterium; The filter opening of described one-level filter core is that 0.65 micron, the filter opening of secondary filter core are 0.45 micron;
K. the base wine fermentation that bubbles is prepared: first in foaming base wine, add yeast, and foaming base wine temperature recovery to 13.5 ℃, Yeast proliferation is to 1 Х 10
6after individual/ml, add yeast nutrient, mix rear bottling envelope Metal Crown Lid;
L. the base wine that bubbles starts fermentation: traverse after the bottling of foaming base wine, and leavening temperature is 10 ℃, secondary fermentation in 1 month finishes; After fermentation ends, observe the tensimeter numerical value being arranged in advance on bottle, judge whether fermentation is normal, then carry out next step;
M. rolling bottle: after foaming base wine fermentation finishes, do not rotate bottle, transfer on Rotary Machine, after 2 weeks, the precipitate in foaming base wine is to Metal Crown Lid and the bottleneck of bottle;
N. quick-frozen: by bottleneck food fast freezer, the throw out of bottleneck is carried out to quick-frozen, quick freezing temperature is subzero 18 ℃, and then the throw out solidifying is removed in opening;
O. backfill: the pH value that requires Wild Grape fizz is 3.2, uses reserved partly foamed base wine to carry out backfill, and shakes up, and backfill material is fully dissolved;
P. beat plug bundle screw thread: after backfill is good, beat rapidly plug bundle screw thread, more whole bottle is wiped clean;
Q. bottle storage: need to carry out bottle storage in wine cellar; In the time testing wine, carefully detect each bottle of wine, confirm without any suspension and precipitation, piled up afterwards and in wine cellar, carried out last bottle storage, on the one hand backfill mass-energy is dissolved enough more fully, make on the other hand bottle stopper deliquescing, make it before drinking, be easier to remove;
R. contracting cap labeling: before contracting cap labeling, by outer blank wiped clean, and further check in bottle whether have precipitation and suspended substance, guarantee the sparkling and crystal-clear, penetrating of wine body.
Claims (1)
1. a low temperature high-quality Romanet Grape Root fizz brewing method, concrete steps are as follows:
A. grape: after Wild Grape is plucked, adopt low temperature oxygen barrier method to carry out fresh-keeping, it is 145～155g/L that Wild Grape requires sugar degree; The wine degree of Wild Grape output is between 9.5～11%; Wild Grape acid content should be relatively high, and suitable pH value is 2.8～3.3, and titratable acid is 8.5～9.5g/L;
B. destemming fragmentation: obtain Sucus Vitis viniferae after destemming fragmentation, to the polygalacturonase that adds 100～300mg/L in Sucus Vitis viniferae, the softening water of polygalacturonase and normal temperature is 1:10 admixture activation proportionally; Polygalacturonase is that French lallemand company produces, and polygalacturonase model is EX;
C. low temperature cold dipping: Sucus Vitis viniferae is pumped in the fermentor tank that is filled with carbonic acid gas, and the Sucus Vitis viniferae temperature in fermentor tank is 12 ℃, floods 7 days, obtains grape juice; Described carbonic acid gas is filled with in fermentor tank in normal pressure situation, and pressure is 0.5 bar, keeps 10 minutes, object is for by the Bas Discharged in fermentor tank, avoid Sucus Vitis viniferae oxidized, can effectively protect Sucus Vitis viniferae, make Sucus Vitis viniferae remain on 12 ℃ and carry out subzero treatment;
D. low temperature zymamsis: add the yeast of 20mg/hl and the yeast nutrient of 50mg/L in grape juice, be pumped in another fermentor tank that has been filled with carbonic acid gas after stirring, fermentation time is 16 days, obtains grape wine juice; Described yeast is that French Laffort company produces, and yeast model is EC1118, the proportionally 1:10 admixture activation of softening water of yeast and 40 ℃, and admixture activation used after 20 minutes; Described yeast nutrient is the FementK that French lallemand company produces, yeast nutrient and softening water photograph ratio 1:10 admixture activation; Described carbonic acid gas is filled with in fermentor tank in normal pressure situation, and pressure is 0.5 bar, keeps 10 minutes;
E. malolactic fermentation: grape wine juice is pumped in the oak barrel of wine cellar and carries out malic-lactic acid fermentation, the 7 day time of spontaneous fermentation, obtain grape base wine;
F. play glue: grape base wine circulation time adds the wilkinite of 0.95～1.5/L, deposits after 15 days, filters out throw out; Described wilkinite and softening water be 1:10 admixture activation proportionally, and admixture activation used after 24 hours;
G. add white sugar: according to the alcoholic strength of grape base wine and the pressure that will reach, and total acid content, calculating and will will add white sugar weight, 23g/L white sugar produces 6 pressure; White sugar and grape base wine fully dissolve in sterilized canister, then filter with filter, and the filter opening of filter core is 0.65 micron, makes foaming base wine;
H. the base wine that bubbles filters: by filter, foaming base wine is filtered, the filter opening of filter core is 0.65 micron;
I. freezing treatment: foaming base wine is refrigerated to subzero 5 ℃, keeps 10 days;
J. freezing and filtering: adopt secondary freezing and filtering machine to filter foaming base wine, remove winestone crystal and yeast and bacterium; The filter opening of described one-level filter core is that 0.65 micron, the filter opening of secondary filter core are 0.45 micron;
K. the base wine fermentation that bubbles is prepared: first in foaming base wine, add yeast, and foaming base wine temperature recovery to 13.5～14 ℃, Yeast proliferation is to 1 Х 10
6after individual/ml, add yeast nutrient, mix rear bottling envelope Metal Crown Lid;
L. the base wine that bubbles starts fermentation: traverse after the bottling of foaming base wine, and leavening temperature is 10～12 ℃, secondary fermentation in 1 month finishes; After fermentation ends, observe the tensimeter numerical value being arranged in advance on bottle, judge whether fermentation is normal, then carry out next step;
M. rolling bottle: after foaming base wine fermentation finishes, do not rotate bottle, transfer on Rotary Machine, rolling bottle is after 2～3 weeks, and the precipitate in foaming base wine is to Metal Crown Lid and the bottleneck of bottle;
N. quick-frozen: by bottleneck food fast freezer, the throw out of bottleneck is carried out to quick-frozen, quick freezing temperature is subzero 18～20 ℃, and then the throw out solidifying is removed in opening;
O. backfill: the pH value that requires Wild Grape fizz is 3.0～3.2, uses reserved partly foamed base wine to carry out backfill, and shakes up, and backfill material is fully dissolved;
P. beat plug bundle screw thread, bottle storage and contracting cap labeling operation finally by crossing, make low temperature high-quality Romanet Grape Root fizz.
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| CN104789403A (en) * | 2015-04-13 | 2015-07-22 | 鲁东大学 | Raspberry and grape foaming wine brewing process |
| CN104789402A (en) * | 2015-04-13 | 2015-07-22 | 鲁东大学 | Sulfur-free sparkling wine production technology |
| CN106148063A (en) * | 2016-08-30 | 2016-11-23 | 宋振忠 | A kind of wine machining production line |
| CN106318752A (en) * | 2016-08-23 | 2017-01-11 | 甘孜州康定红葡萄酒业有限公司 | Low-temperature extended maceration method suitable for making dry red wine from plateau wine making grapes |
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| CN106978299A (en) * | 2017-03-31 | 2017-07-25 | 云南沃鼎庄园酒业有限公司 | A kind of blueberry fizz brewing method |
| CN107099409A (en) * | 2017-07-05 | 2017-08-29 | 宁夏立兰酒庄有限公司 | The method that carbon dioxide low temperature dipping makes grape wine |
| CN107603801A (en) * | 2017-10-20 | 2018-01-19 | 甘肃紫轩酒业有限公司 | A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process |
| CN115161137A (en) * | 2022-08-11 | 2022-10-11 | 于小丽 | Brewing process of Beibinghong wine |
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