CN105907507B - Delicate flavour grape wine and preparation method thereof - Google Patents

Delicate flavour grape wine and preparation method thereof Download PDF

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Publication number
CN105907507B
CN105907507B CN201610387635.0A CN201610387635A CN105907507B CN 105907507 B CN105907507 B CN 105907507B CN 201610387635 A CN201610387635 A CN 201610387635A CN 105907507 B CN105907507 B CN 105907507B
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wine
delicate flavour
grape
grape wine
preparation
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CN105907507A (en
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李艳
牟德华
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Hebei University of Science and Technology
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/15—Use of particular enzymes in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
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  • Molecular Biology (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
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Abstract

The present invention provides a kind of delicate flavour preparation of wine, using collybia albuminosa bacterium is starched and ferment to a degree of grape wine mixing after continue fermentation method, it obtains a with delicate flavour fragrance, and aroma it is strong, it is full, rich in level, wine body is plentiful, stablizes, color is tempting, entrance lasting grape wine, and make the delicate flavour grape wine that there is significant beauty, health care, anti-oxidant, improve immunity of organisms, inhibit cancer cell, reduce blood glucose, enriching the blood to restore normal menstruation, and reducing cholesterol, prevention of arterial hardening and cardiovascular and cerebrovascular disease and other effects.

Description

Delicate flavour grape wine and preparation method thereof
Technical field
The present invention relates to technical field of wine, in particular to a kind of delicate flavour grape wine, meanwhile, further relate to the delicate flavour grape The preparation method of wine.
Background technique
Grape wine be using grape or grape juice as raw material, through all or part of fermentation obtain with multiple nutritional components High-grade drink can measure 600 multiple nutritional components in grape wine, such as multivitamin, microelement, minerals and phenols Substance can reduce cholesterol, prevention of arterial hardening and cardio-cerebrovascular diseases；Also containing there are many polyphenoils in grape wine Matter, such as resveratrol, polyphenol substance, for beauty, health care, it is anti-oxidant have a beneficial effect, therefore appropriateness drinks grape wine, Can play the role of to the physiological function for maintaining and adjusting human body it is good, especially to it is in poor health, with sleep disturbance person and old The effect of year people is more preferable, and appropriateness is drunk grape wine and directly acted on the nervous system generation of human body, and the tonicity of muscle is improved.
Unique fragrance and flavor characteristic are suffered from per a grape wine, fragrance and flavor are mainly derived from raw material and brewing Technique, since chemical substance abundant in grape can be differently formed different fragrance and wind with brewage process in brewing process Taste, therefore the formation of fragrance how is sufficiently excited in brewage process, make grape wine that there is strong, full, multi-level fragrance And flavor, become the further research direction of brewing technique.
Summary of the invention
To solve the deficiencies in the prior art, the present invention provides one kind to have delicate flavour fragrance, and can significantly improve The delicate flavour preparation of wine of the nutrition of wine body and stability.
To achieve the above object, delicate flavour preparation of wine of the invention, comprising the following steps:
A, the grape wine that sugar content is 40~60g/L is obtained by grape fruit jam fermentation；
B, collybia albuminosa bacterium slurry is added into the grape wine of step a, continues fermentation and obtains delicate flavour grape wine；The collybia albuminosa bacterium Polyoses content is 15~20g/L in slurry.
Collybia albuminosa (Termitomyces albuminosus) belongs to Basidiomycetes, Agaricales, Tricholomataceae, Termitomyces (chicken Fir Pseudomonas) also known as ant fir, chicken feet unicorn mushroom.Collybia albuminosa delicious flavour, it is full of nutrition, containing a variety of active ingredients, such as saponin(e, more Sugar, cellulase, polyphenol etc. have gas sweet taste, nontoxic, beneficial stomach, clear mind, a variety of medicinal efficacies such as control hemorrhoid.The present invention uses The method that collybia albuminosa bacterium is starched to and continued after fermenting to the mixing of a degree of grape wine fermentation, on the one hand, using in collybia albuminosa Amino acid substance and the mixed fermentation of wine body can generate the delicate flavour fragrance extremely coordinated, the multi-level fragrance of Lai Jifa grape wine, Keep Wine Aroma strong, full；On the other hand, the fresh color for being stablized wine body using the polysaccharide material in collybia albuminosa, is slowed down Wine body browning, makes wine body become soft, while accelerating wine body maturation, to improve the stability of grape wine, extend and guarantee the quality Phase keeps the wine body quality obtained good；In another aspect, passing through nutriment in nutriment abundant in collybia albuminosa and grape wine In the combination of fermentation process, nutrition, the health of wine body are significantly improved.Therefore, the delicate flavour grape obtained by this preparation method Wine is a with delicate flavour fragrance, and aroma it is strong, it is full, rich in level, wine body is plentiful, stablizes, and color is tempting, entrance lasting Grape wine, meanwhile, also have both the health-care efficacy of grape wine and collybia albuminosa, there is significant beauty, health care, anti-oxidant, improve Immunity of organisms inhibits cancer cell, reduces blood glucose, enriching the blood to restore normal menstruation, and reduces cholesterol, prevention of arterial hardening and cardiovascular and cerebrovascular Disease and other effects.In preparation method of the invention, collybia albuminosa bacterium slurry is very crucial with the mixing opportunity of grape wine, need to control grape wine Fermentation when initial sugar source, which rapidly depletes the stage, to be terminated to enter the main production wine stage, adds collybia albuminosa bacterium slurry to a certain degree, Continue to ferment, effectively to avoid the amino acid substance of generation delicate flavour and the polysaccharide material rich in nutrition in collybia albuminosa from being fermented generation It thanks, prevents the nutrition of delicate flavour and collybia albuminosa from significantly reducing.
As the restriction to aforesaid way, the step a the following steps are included:
A1, grape pulp is obtained；
A2, pectase, SO are added in grape pulp2, after sealed dipping, inoculation fermentation.
As the restriction to aforesaid way, the sugar content of grape pulp described in step a1 is 240~260g/L.
As the restriction to aforesaid way, in the step a2, pectase additional amount is 60~80mg/L, SO2Additional amount For 40~60mg/L, sealing dip time is 12~18 hours.
As the restriction to aforesaid way, in the step a2, inoculum concentration is that 20~40g is added in every 100L grape pulp Active dry yeast, fermentation temperature are 25~30 DEG C, and fermentation time is 60~72 hours.
According to conventional brewing grape wine technique, fermentation is brewed to a degree of grape wine, limit by grape pulp Determine operating parameter, control obtains the grape wine in optimal stage, then starches mixed fermentation with collybia albuminosa bacterium, good fresh to obtain quality Taste grape wine.
As the restriction to aforesaid way, the step b the following steps are included:
B1, the collybia albuminosa bacterium slurry that polyoses content is 15~20g/L is obtained；
B2, collybia albuminosa bacterium slurry is added into the grape wine of step a in the ratio of 10~20L:1L, after mixing, continues Fermentation is down to 5g/L hereinafter, stopping fermentation to sugared content, obtains delicate flavour grape wine.
As the restriction to aforesaid way, the step b1 the following steps are included:
B1-1, the collybia albuminosa after selecting, cleaning is mixed in the ratio of 1kg:2~4L with water, obtains bacterium slurry through broken；
B1-2, bacterium slurry is boiled into tanning, obtains the collybia albuminosa bacterium that polyoses content is 15~20g/L and starches.
The processing mode for further limiting collybia albuminosa bacterium slurry dissolves out intracellular organic matter by broken to collybia albuminosa cell wall, Broken bacterium slurry is boiled into tanning again, removes the miscellaneous bacteria of soil smell and thallus that collybia albuminosa is had, prevents to grape wine The influence of fermentation becomes apparent from wine body delicate flavour, stops heating when infusion is concentrated into and is presented thick, cooled to room temperature, It adds in grape wine, continues fermented soy delicate flavour grape wine.
As the restriction to aforesaid way, after the step b2 stops fermentation, squeezing obtains delicate flavour grape wine former wine, then Clarifying treatment is carried out, the SO of 20~40mg/L is added2, bottle storage is finally carried out, delicate flavour grape wine is obtained.
As the restriction to aforesaid way, obtained delicate flavour dregs of grape wine precision is 11~12 °, and polyoses content is 1~2g/ L。
The alcoholic strength and polyoses content for further limiting the delicate flavour grape wine of acquisition make the delicate flavour grape wine quality of brewing most It is excellent.
Meanwhile the present invention also provides a kind of delicate flavour grape wine, by delicate flavour preparation of wine system as described above ?.
There is special delicate flavour fragrance by the grape wine that preparation method of the invention is made, and aroma is strong, full, wine Body is plentiful, stablizes, bright-colored, tempting, entrance lasting, and has both the health-care efficacy of grape wine and collybia albuminosa, is a special Wine beverage.
In conclusion being generated using amino acid substance in collybia albuminosa in fermentation process using technical solution of the present invention Delicate flavour increases the special delicate flavour fragrance of wine body, stablizes the color of wine body using polysaccharide material, accelerates wine body maturation, improves grape wine Stability, extend the shelf life, using the combination of collybia albuminosa and the nutriment of grape wine, improve nutrition, the health of wine body, It is a with delicate flavour fragrance to obtain, and aroma it is strong, it is full, rich in level, wine body is plentiful, stablizes, and color is tempting, entrance The grape wine of lasting, and make the delicate flavour grape wine that there is significant beauty, health care, anti-oxidant, raising immunity of organisms, inhibition cancer Cell reduces blood glucose, enriching the blood to restore normal menstruation, and reduce cholesterol, prevention of arterial hardening and cardiovascular and cerebrovascular disease and other effects.
Specific embodiment
Embodiment one
The present embodiment is related to delicate flavour grape wine and its preparation.
Embodiment 1.1
The present embodiment is related to a kind of delicate flavour grape wine prepared by collybia albuminosa, and preparation method includes the following steps:
A, grape wine is obtained by grape fruit jam fermentation:
A1, Cabernet Sauvignon vinifera mature, that color is deeper is selected, goes stalk broken, obtain the Portugal that sugar content is 240g/L Grape pulp；
A2, the pectase that 60mg/L is added in grape pulp, the SO of 40mg/L2, seal 18 hours, then with every 100L The inoculum concentration that 20g active dry yeast is added in grape pulp is inoculated with, and is fermented 68 hours at 25 DEG C；Obtaining sugar content is The grape wine of 60g/L；
B, collybia albuminosa bacterium slurry is added, continues fermentation and obtains delicate flavour grape wine:
B1-1, fresh collybia albuminosa is selected, removes mycorhiza, wash silt, mixed according to the ratio of 1kg:2L with water, so After carry out break process, obtain bacterium slurry；
B1-2, bacterium slurry is boiled into tanning, when infusion is thick to presenting, and measurement polyoses content is 16g/L, stops adding Heat, natural cooling obtain collybia albuminosa bacterium slurry；
B2, collybia albuminosa bacterium slurry is added into the grape wine of step a in the ratio of 10L:1L, after mixing, continues 25 It ferments at DEG C, when fermentation liquid sugared content is down to 5g/L hereinafter, stopping fermentation, squeezes and remove scaling slag, filter, add 20mg/L's SO2, the fermented wine of delicate flavour grape wine is obtained, bottle storage is carried out, obtains delicate flavour grape wine.
Through detecting, the residual sugar of delicate flavour vinous fermentation former wine is 4.5g/L, and alcohol is 11 °, polyoses content 2.0g/L.It obtains The delicate flavour dregs of grape wine body colour pool obtained is scarlet, mellow in taste, full, the delicate flavour with strong aroma and collybia albuminosa, wine body face Color keeps cerise for a long time, and full of nutrition, has various health care functions.
Embodiment 1.2
The present embodiment is related to a kind of delicate flavour grape wine prepared by collybia albuminosa, and preparation method includes the following steps:
A, grape wine is obtained by grape fruit jam fermentation:
A1, Cabernet Sauvignon vinifera mature, that color is deeper is selected, goes stalk broken, obtain the Portugal that sugar content is 260g/L Grape pulp；
A2, the pectase that 80mg/L is added in grape pulp, the SO of 60mg/L2, seal 12 hours, then with every 100L The inoculum concentration that 40g active dry yeast is added in grape pulp is inoculated with, and is fermented 72 hours at 30 DEG C；Obtaining sugar content is The grape wine of 40g/L；
B, collybia albuminosa bacterium slurry is added, continues fermentation and obtains delicate flavour grape wine:
B1-1, fresh collybia albuminosa is selected, removes mycorhiza, wash silt, mixed according to the ratio of 1kg:4L with water, so After carry out break process, obtain bacterium slurry；
B1-2, bacterium slurry is boiled into tanning, when infusion is thick to presenting, and measurement polyoses content is 19g/L, stops adding Heat, natural cooling obtain collybia albuminosa bacterium slurry；
B2, collybia albuminosa bacterium slurry is added into the grape wine of step a in the ratio of 20L:1L, after mixing, continues 30 It ferments at DEG C, when fermentation liquid sugared content is down to 5g/L hereinafter, stopping fermentation, squeezes and remove scaling slag, filter, add 40mg/L's SO2, the fermented wine of delicate flavour grape wine is obtained, bottle storage is carried out, obtains delicate flavour grape wine.
Through detecting, the residual sugar of delicate flavour vinous fermentation former wine is 4.2g/L, and alcohol is 12 °, polyoses content 1.1g/L.It obtains The delicate flavour dregs of grape wine body colour pool obtained is scarlet, mellow in taste, full, the delicate flavour with strong aroma and collybia albuminosa, wine body face Color keeps cerise for a long time, and full of nutrition, has various health care functions.
Embodiment two
The present embodiment is related to collybia albuminosa bacterium in delicate flavour grape wine preparation process and starches the mixing opportunity with grape wine to wine body It influences.
Embodiment 2.1
This experimental example, which uses, mixes collybia albuminosa bacterium slurry and grape pulp, the method that then inoculation fermentation prepares grape wine, Using raw materials and consumption identical with embodiment 1.1, obtained dregs of grape wine precision is 11.3 °, sugar content 4.2g/L, polysaccharide Content is 0.5g/L, and wine body colour pool is dark red, and aroma is strong, but delicate flavour is insufficient, and the scarlet color of wine body cannot be kept for a long time, Polyoses content is lower, influences health-care efficacy.
Embodiment 2.2
This experimental example, which uses, is added to collybia albuminosa bacterium slurry in the grape wine obtained by grape fruit jam fermentation 120h, and mixing is equal Even, using raw materials and consumption identical with embodiment 1.1, obtained dregs of grape wine precision is 11.6 °, and sugar content is 4.5g/L, polyoses content 0.9g/L, wine body colour pool is scarlet, and aroma is more prominent, but delicate flavour is insufficient, does not reach the mesh of fresh adding 's.
Comparative example 2.1,2.2 and embodiment 1.1 are as it can be seen that collybia albuminosa bacterium is starched and grape wine in preparation method of the present invention Mixing opportunity is most important for the delicate flavour fragrance of wine body, nutrition and health-care efficacy.

Claims (7)

1. a kind of delicate flavour preparation of wine, which is characterized in that the preparation method the following steps are included:
A, the grape wine that sugar content is 40~60g/L is obtained by grape fruit jam fermentation；
B, collybia albuminosa bacterium slurry is added into the grape wine of step a, continues fermentation and obtains delicate flavour grape wine；In the collybia albuminosa bacterium slurry Polyoses content is 15~20g/L；
The step a the following steps are included:
A1, grape pulp is obtained；
A2, pectase, SO are added in grape pulp2, after sealed dipping, inoculation fermentation；
In the step a2, inoculum concentration be every 100L grape pulp in be added 20~40g active dry yeast, fermentation temperature be 25~ 30 DEG C, fermentation time is 60~72 hours；
The step b the following steps are included:
B1, the collybia albuminosa bacterium slurry that polyoses content is 15~20g/L is obtained；
B2, collybia albuminosa bacterium slurry is added into the grape wine of step a in the ratio of 10~20L:1L, after mixing, continues to ferment 5g/L is down to sugared content hereinafter, stopping fermentation, obtains delicate flavour grape wine.
2. delicate flavour preparation of wine according to claim 1, it is characterised in that: grape pulp described in step a1 Sugar content be 240~260g/L.
3. delicate flavour preparation of wine according to claim 1, it is characterised in that: in the step a2, pectase Additional amount is 60~80mg/L, SO2Additional amount is 40~60mg/L, and sealing dip time is 12~18 hours.
4. delicate flavour preparation of wine according to claim 1, which is characterized in that the step b1 includes following step It is rapid:
B1-1, the collybia albuminosa after selecting, cleaning is mixed in the ratio of 1kg:2~4L with water, obtains bacterium slurry through broken；
B1-2, bacterium slurry is boiled into tanning, obtains the collybia albuminosa bacterium that polyoses content is 15~20g/L and starches.
5. delicate flavour preparation of wine according to claim 1, it is characterised in that: the step b2 stops fermentation Afterwards, squeezing obtains delicate flavour grape wine former wine, then carries out clarifying treatment, adds the SO of 20~40mg/L2, bottle storage is finally carried out, Obtain delicate flavour grape wine.
6. delicate flavour preparation of wine according to claim 1, it is characterised in that: obtained delicate flavour vinic alcohol Degree is 11~12 °, and polyoses content is 1~2g/L.
7. a kind of delicate flavour grape wine, it is characterised in that: by the preparation of delicate flavour grape wine according to any one of claims 1 to 6 Method is made.
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CN106987488B (en) * 2017-05-24 2020-06-23 湖北楚波生态农业科技发展有限公司 Polygonatum sibiricum red wine and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103509669A (en) * 2013-09-22 2014-01-15 浙江新愿景农业科技有限公司 Dendrobium officinale wine brewing technology
CN104893889A (en) * 2014-03-03 2015-09-09 西北农林科技大学 Brewing method for Pleurotus eryngii wine

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JPS6471473A (en) * 1987-09-10 1989-03-16 Yamanashi Yakuken Kk Wine containing 'shiitake' mushroom and preparation thereof
JP2002209572A (en) * 2001-01-19 2002-07-30 Yamanashi Yagen Kk Method for producing agaricaceous mushroom wine

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103509669A (en) * 2013-09-22 2014-01-15 浙江新愿景农业科技有限公司 Dendrobium officinale wine brewing technology
CN104893889A (en) * 2014-03-03 2015-09-09 西北农林科技大学 Brewing method for Pleurotus eryngii wine

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Inventor after: Li Yan

Inventor after: Mou Dehua

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Inventor before: Zhou Lihua

Inventor before: Guo Xiaomeng

Inventor before: Sun Kai

Inventor before: Mou Dehua

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