CN108048271A

CN108048271A - A kind of processing method of honey Botrytised wine

Info

Publication number: CN108048271A
Application number: CN201810000817.7A
Authority: CN
Inventors: 武德平
Original assignee: Lu'an Ye Ji District Wu Mei Apiculture Professional Cooperative
Current assignee: Lu'an Ye Ji District Wu Mei Apiculture Professional Cooperative
Priority date: 2018-01-02
Filing date: 2018-01-02
Publication date: 2018-05-18

Abstract

The present invention relates to a kind of processing methods of honey Botrytised wine, it is characterised in that increases your corruption fragrance grape generates by way of artificial infection, improves nutritive value and flavor；And by enzymolysis processing, juice clarification degree is improved, improves the pol of grape juice, viscosity, titratable acid content and pH value are reduced, beneficial to the fermentation of grape wine.

Description

A kind of processing method of honey Botrytised wine

Technical field

The present invention relates to grape wine manufacture fields, relate generally to a kind of processing method of honey Botrytised wine.

Background technology

Botrytised wine is the sweet tea type wine formed with the grape berry brew your corruption effect occurs, because its unique flavor And with higher added value of product.There are Soviet Union's turtle in Dogue de Bordeaux producing region, Hungary's support card in the famous Botrytised wine place of production She revives and German Rhine high yield area at the difficult to understand of producing region.In these producing regions, the suitable humiture in grape normal mature season vineyard is led It causes to grow Botrytis cinerea naturally on grape fruit ear, grape berry is wilted concentration under the action of spore mycelia, is generated special expensive Corruption effect.Other viny regions in the world, although having a small amount of distribution of Botrytis cinerea, most of vineyaries on ripe grape Weather conditions the possibility very little of the expensive rotten effect of nature occurs.Each producing region of Wine, belongs to that be not susceptible to nature expensive The ecoclimate of corruption effect, based on common dry type grape wine, sweet wine product is few, lacks high-end sweet tea type wine and Gui Fu Portugals Grape wine product.Tao Yongsheng etc. exists《The Instrumental Analysis and sensory evaluation of artificial Botrytised wine fragrance》In with preferably grey grape early period It is based on spore bacterial strain, gained activity of beta-glucosidase is higher and be easy to several plants of bacterial strains infected, it is disseminated using artificial infection Method, the grape normally harvested is handled, it is artificial expensive for raw material brew using the grape and grape juice for generating your corruption effect Rotten grape wine, and sweet wine is made as control using traditional sweet white wine and air-dried grape material, it is special by fragrance component and fragrance The odor characteristic of artificial Botrytised wine and its technology feasibility are evaluated in the comparative analysis of sign, are artificial Botrytised wine Processing provide theoretical foundation.

The content of the invention

The present invention promotes the development of Botrytised wine to enrich the kind of grape wine, improves yield, enhances its mouthfeel, Abundant nutrition is worth, and provides a kind of processing method of honey Botrytised wine.

A kind of processing method of honey Botrytised wine, it is characterised in that be made of the following steps：

1）, grape cleaned up, then crusher in crushing, presses extracting juice, and mixing adds in the SO of 50-60mg/L₂After be packed into glass In glass tank, sprinkling volume fraction be 0.5-0.55% Botrytis cinerea bacteria suspension, when 24-26 is small after by grape juice in 50-60 DEG C, When 1.5-2m/s aeration-dryings processing 1-1.5 is small, the botrytis film on removal grape juice surface, such repeated inoculation and it is dry at Reason makes grape juice reach 290-300g/L containing Sugar concentration；

2）, step 1 gained grape juice is heated to 45-50 DEG C, add in 50-60 points of the pectase heat preservation of 0.01-0.015% (w/w) Clock in 80-85 DEG C of enzyme deactivation 5-6 minutes, centrifuges 10-12 minutes then at 3000-3500r/min, leaves and takes supernatant；

3）, step 2 gained supernatant is added in 10-15% honey, abundant homogeneous seals first fermentation 20-23 after 15-20 DEG C My god, filtrate and filter residue obtained by first fermentation are collected after filtering respectively, and filter residue is added in into 30-35% distilled water, 5-6% honey, in 20-25 DEG C of secondary fermentation 60-80 days, filters to obtain secondary fermentation filtrate；

4）, will obtained by step 3 for the first time fermentation gained filtrate and secondary fermentation filtrate with 2:The ratio mixing preparation of 1-3, turns tank Clear stable processing, packing preserve.

It is an advantage of the invention that：

The processing method of a kind of honey Botrytised wine of the present invention, using pectase working process, in grape juice is acted on It is small molecule by pectin degrading while pectin substance, raising juice clarification are spent, makes the reduction of fruit juice viscosity, and release free Carboxyl；After enzymolysis processing, the pol of grape juice increases, and titratable acid content and pH decrease, and are conducive to Portugal The fermentation of grape wine.The present invention reduces the brown stain of grape juice by rationally controlling enzyme concentration and enzymolysis time.The present invention passes through artificial The mode of inoculation increases your corruption fragrance grape generates, and improves nutritive value and flavor.The addition of honey is conducive to enhance nutriture value Value improves pol, enhances liquid viscosity, promotes mouthfeel.

Specific embodiment

It is further illustrated the present invention below by specific embodiment.

Embodiment one

1）, grape cleaned up, then crusher in crushing, presses extracting juice, and mixing adds in the SO of 50mg/L₂After be packed into glass jar In, sprinkling volume fraction be 0.55% Botrytis cinerea bacteria suspension, 24 it is small when after by grape juice in 55 DEG C, 1.5m/s aeration-dryings Handle 1.5 it is small when, the botrytis film on removal grape juice surface, such repeated inoculation and drying process make grape juice amount containing saccharic Concentration reaches 300g/L；

2）, step 1 gained grape juice is heated to 45 DEG C, the pectase for adding in 0.015% (w/w) keeps the temperature 50-60 minutes, in 85 DEG C enzyme deactivation 5 minutes centrifuges 10 minutes then at 3000r/min, leaves and takes supernatant；

3）, step 2 gained supernatant is added in 10% honey, abundant homogeneous seals first fermentation 21 days after 17 DEG C, after filtering point Not Shou Ji filtrate obtained by first fermentation and filter residue, and filter residue is added in into 35% distilled water, 6% honey, in 20 DEG C of secondary fermentations 60 days, Filter to obtain secondary fermentation filtrate；

4）, will obtained by step 3 for the first time fermentation gained filtrate and secondary fermentation filtrate with 2：3 ratio mixing preparation, it is clear to turn tank Clear to stablize processing, packing preserves.

Claims

1. a kind of processing method of honey Botrytised wine, it is characterised in that be made of the following steps：

1）, grape cleaned up, then crusher in crushing, presses extracting juice, and mixing adds in the SO of 50-60mg/L₂After be packed into glass In tank, spray Botrytis cinerea bacteria suspension, when 24-26 is small after grape juice aeration-drying is handled, the grape on removal grape juice surface Spore mycoderm, such repeated inoculation and drying process make grape juice reach 290-300g/L containing Sugar concentration；

2）, step 1 gained grape juice is heated to 45-50 DEG C, add in pectase and keep the temperature 50-60 minutes, in 80-85 DEG C of enzyme deactivation 5- It 6 minutes, is centrifuged 10-12 minutes then at 3000-3500r/min, leaves and takes supernatant；

3）, step 2 gained supernatant added in into 10-15% honey, carry out first fermentation after abundant homogeneous, collected respectively after filtering Filtrate and filter residue obtained by first fermentation, and filter residue is added in into 30-35% distilled water, 5-6% honey, secondary fermentation is carried out, is filtered Secondary fermentation filtrate；

A kind of 2. processing method of honey Botrytised wine according to claim 1, it is characterised in that step 1 Botrytis cinerea The additive amount of bacteria suspension is 0.5-0.55%（V/V）.

A kind of 3. processing method of honey Botrytised wine according to claim 1, it is characterised in that step 1 aeration-drying Process is：In 50-60 DEG C, 1.5-2m/s aeration-dryings processing 1-1.5 it is small when.

4. the processing method of a kind of honey Botrytised wine according to claim 1, it is characterised in that step 2 pectase adds Dosage is 0.01-0.015% (w/w).

A kind of 5. processing method of honey Botrytised wine according to claim 1, it is characterised in that step 3 first fermentation Process is：In 15-20 DEG C of first fermentation 20-23 days.

A kind of 6. processing method of honey Botrytised wine according to claim 1, it is characterised in that step 3 secondary fermentation Process is：In 20-25 DEG C of secondary fermentation 60-80 days.