CN109294934A - A kind of compound bacteria of fermentating wine and the method and grape wine to make grape wine - Google Patents
A kind of compound bacteria of fermentating wine and the method and grape wine to make grape wine Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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Abstract
The present invention provides a kind of compound bacterias of fermentating wine, belong to wine production technical field, the compound bacteria of the fermentating wine includes Saccharomyces Cerevisiae in S accharomyces cerevisiae and Non-Saccharomyces non-Saccharomyces cerevisiae, and the Non-Saccharomyces include Dare cloth yeast Saccharomyces delbrueckii or kluyveromyces Saccharomyce Kluyveromyce.The grape wine bright color of compound bacteria brewing provided by the invention, flavor is complicated, long times of aftertaste.
Description
Technical field
The invention belongs to wine production technical fields, and in particular to a kind of compound bacteria and brewing grape of fermentating wine
The method and grape wine of wine.
Background technique
In recent years, Market of Chinese Wine and consumption rapid growth.Currently, China has become the main grape wine in the world
Country of consumption, industrial prospect is wide, has a high potential.Domestic grape wine also achieves tremendous development, but there are products for domestic grape wine
Phenomena such as structure low side, single variety, single flavor, so that domestic grape wine is obvious by the impact of import wine, constantly deteriorates.It is existing
The flavor for improving grape wine in technology depends on raw material and technique more, mostly uses the grape variety of better flavor；In process aspect
Control fermentation temperature, the molten amount of oxygen, disinfection and cleaning in strict control technical process.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of compound bacteria of fermentating wine and the methods to make grape wine
And grape wine, the grape wine bright color made using compound bacteria of the invention, flavor is complicated, long times of aftertaste.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of compound bacteria of fermentating wine, the compound bacteria includes saccharomyces cerevisiae
Saccharomyces cerevisiae and Non-Saccharomyces non-Saccharomyces cerevisiae, the non-wine brewing ferment
Main bag includes Dare cloth yeast Saccharomyces delbrueckii or kluyveromyces Saccharomyce
Kluyveromyce。
Preferably, the mass ratio of the saccharomyces cerevisiae and Non-Saccharomyces is (0.5~1.5): (0.5~1.5).
The present invention also provides the methods that compound bacteria described in above-mentioned technical proposal makes grape wine, comprising the following steps:
(1) after mixing grape with sulfur-bearing object, pectase, oak chip, the first fermentation is carried out, the first fermentation material is obtained；Institute
The temperature for stating the first fermentation is 8~15 DEG C, and the time of first fermentation is 24~48h；
(2) Non-Saccharomyces as described in the above technical scheme are inoculated in the first fermentation material, then mixed with sterol activator
The second fermentation is carried out after conjunction, obtains the second fermentation material；It is described second fermentation temperature be 22~30 DEG C, it is described second fermentation when
Between be 24~48h；
(3) saccharomyces cerevisiae as described in the above technical scheme is inoculated in the second fermentation material, then is mixed with sterol activator
Third fermentation is carried out afterwards, obtains third fermentation material；The temperature of the third fermentation is 25~30 DEG C, the time of the third fermentation
For 24~48h；
(4) the 4th fermentation is carried out after mixing the third fermentation material with zymosan, obtains the 4th fermentation material；Described
The temperature of four fermentations is 26~30 DEG C, and the time of the 4th fermentation is 12~16h；
(5) the 4th fermentation material is separated by solid-liquid separation, after obtained liquid is mixed with tannin, inoculates lactic acid bacteria
The 5th fermentation is carried out, grape wine is obtained；It is described 5th fermentation temperature be 10~20 DEG C, it is described 5th fermentation time be 30~
60d。
Preferably, the total content of sulphur is no more than 30mg/L in step (1) fermentation raw material.
Preferably, the sulfur-bearing object in the step (1) includes potassium metabisulfite or tune sulphur piece.
Preferably, oak chip includes log method film made in a country and the fragrant method film made in a country of letter in the step (1).
Preferably, the mass ratio of the log method film made in a country and the fragrant method film made in a country of letter is (0.5~1.5): (1.5~2.5).
Preferably, the mass ratio of sterol activator and Non-Saccharomyces is 2~4:3~5 in the step (2).
Preferably, the mass ratio of sterol activator and saccharomyces cerevisiae is 0.5~1.5:1.5~2.5 in the step (3).
The present invention also provides a kind of grape wine, by adopting the above technical scheme the compound bacteria or above-mentioned technical proposal institute
The method that compound bacteria makes grape wine is stated to make to obtain.
Utilize a kind of compound bacteria of fermentating wine provided by the invention and the grape wine of the method brewing to make grape wine
Bright color, flavor is complicated, long times of aftertaste.
Saccharomyces cerevisiae and Non-Saccharomyces are carried out mixed fermentation by the present invention, and obtained grape wine flavor taste is obvious good
The grape wine made from single fermentation by saccharomyces cerevisiae.Kluyveromyces in Non-Saccharomyces, which can change in current technology, to be added
Tartaric acid is difficult it is anticipated that the problem of increasing corresponding acidity, obtaining corresponding pH value, and the Dare cloth yeast in Non-Saccharomyces can
The complexity and strong degree, low temperature for reaching abundant fragrance play ferment saving and rise again the purpose of the energy.
Non-Saccharomyces and saccharomyces cerevisiae simultaneous inoculation overcome the problem of single yeast-leavened deficiency, to grape wine
Characteristic flavor on basis produces active influence, and gained dregs of grape wine body is plentiful, and red in brilliant violet, mellow in taste is smooth, has typical case
Varietal characteristic fragrance.
Specific embodiment
The present invention provides a kind of compound bacteria of fermentating wine, the compound bacteria includes saccharomyces cerevisiae
Saccharomyces cerevisiae and Non-Saccharomyces non-Saccharomyces cerevisiae, the non-wine brewing ferment
Main bag includes Dare cloth yeast Saccharomyces delbrueckii or kluyveromyces Saccharomyce
Kluyveromyce。
Compound bacteria provided by the invention includes saccharomyces cerevisiae, and the present invention is not particularly limited the saccharomyces cerevisiae, is used
Conventional bacterial classification, in embodiments of the present invention specially saccharomyces cerevisiae CECA, the source of saccharomyces cerevisiae CECA of the present invention
Be Liu Yanlin professor from the saccharomyces cerevisiae CECA in the preferred high-quality native country yeast of Eastern Foot of The Helan Mountain, the embodiment of the present invention purchase in
Shanghai Ding Tang International Trading Company Ltd.
Compound bacteria provided by the invention includes Non-Saccharomyces, and the Non-Saccharomyces include Dare cloth yeast or Crewe dimension
Yeast.
The present invention is not particularly limited the source of the Dare cloth yeast, using conventional bacterial classification, of the invention real
It applies in example, the Dare cloth yeast is specially aroma yeast PL09, and the present invention is to the source of the aroma yeast PL09 without spy
Different to limit, using conventional commercial product, the aroma yeast PL09 in the embodiment of the present invention is purchased in the world Shanghai Ding Tang
Trade Co., Ltd.
The present invention is not particularly limited the source of the kluyveromyces, using conventional bacterial classification, of the invention real
Apply is specially to increase acid leaven CT10 in example.The present invention is not particularly limited the source for increasing acid leaven CT10, using routine
Commercial product, the increasing acid leaven CT10 in the embodiment of the present invention purchases in Shanghai Ding Tang International Trading Company Ltd.
In the present invention, the mass ratio of the saccharomyces cerevisiae and Non-Saccharomyces is preferably (0.5~1.5): (0.5~
1.5), more preferably (0.8~1.2): (0.8~1.2), most preferably 1:1.
The present invention also provides the methods that compound bacteria described in above-mentioned technical proposal makes grape wine, comprising the following steps:
(1) after mixing grape with sulfur-bearing object, pectase, oak chip, the first fermentation is carried out；Obtain the first fermentation material；Institute
The temperature for stating the first fermentation is 8~15 DEG C, and the time of first fermentation is 28~48h；
(2) Non-Saccharomyces as described in the above technical scheme are inoculated in the first fermentation material, then mixed with sterol activator
The second fermentation is carried out after conjunction, obtains the second fermentation material；It is described second fermentation temperature be 22~30 DEG C, it is described second fermentation when
Between be 24~48h；
(3) saccharomyces cerevisiae as described in the above technical scheme is inoculated in the second fermentation material, then is mixed with sterol activator
Third fermentation is carried out afterwards, obtains third fermentation material；The temperature of the third fermentation is 25~30 DEG C, the time of the third fermentation
For 24~48h；
(4) the 4th fermentation is carried out after mixing the third fermentation material with zymosan, obtains the 4th fermentation material；Described
The temperature of four fermentations is 26~30 DEG C, and the time of the 4th fermentation is 12~16h；
(5) the 4th fermentation material is separated by solid-liquid separation, after obtained liquid is mixed with tannin, inoculates lactic acid bacteria
The 5th fermentation is carried out, grape wine is obtained；It is described 5th fermentation temperature be 10~20 DEG C, it is described 5th fermentation time be 30~
60d。
After the present invention mixes the grape with sulfur-bearing object, pectase, oak chip, the first fermentation is carried out, the first hair is obtained
Ferment object；The temperature of first fermentation is 8~15 DEG C, and the time of first fermentation is 24~48h.
In the present invention, the grape preferably uses complete and the grape without rotten pest and disease damage, the grape preferably to carry out
It makes wine again after broken and destemming.
In the present invention, the total content of sulphur is preferably more than 30mg/L in the fermentation raw material.
In the present invention, the preferred potassium metabisulfite of the sulfur-bearing object or adjust sulphur piece, the present invention to potassium metabisulfite and
The source of sulphur piece is adjusted to be not particularly limited, using conventional commercial product.
In the present invention, the additive amount of the pectase is preferably 25~35g/ tons, more preferably 28~32g/ tons, optimal
It is selected as 30g/ tons.
In the present invention, the oak chip additive amount is preferably 1600g~2000g/ tons, and more preferably 1700g~
1900g/ tons, most preferably 1800g/ tons.
The present invention is not particularly limited the source of the pectase, using conventional commercial product, of the invention real
Applying is specially excellent leaching enzyme RCO in example, and the present invention is not particularly limited the source of the excellent leaching enzyme RCO, is using conventional commercial
Can, the excellent leaching enzyme RCO in the embodiment of the present invention is purchased in Shanghai Ding Tang International Trading Company Ltd.In the present invention, the fruit
Glue enzyme can be improved the crushing juice rate after squeezing, play clarification.
In the present invention, the oak chip is preferably log method film made in a country and the fragrant method film made in a country of letter, and the log method film made in a country is preferred
For log France piece 8NT, the fragrant method film made in a country of letter is preferably the fragrant French piece CSF32 of letter.The present invention is to log France piece 8NT and letter
The source of fragrant France piece CSF32 is not particularly limited, and using conventional commercial product, the log in the embodiment of the present invention is French
Piece 8NT and letter perfume France piece CSF32 are purchased in Shanghai Ding Tang International Trading Company Ltd.In the present invention, the log method
Film made in a country and the fragrant French piece of letter promote ageing, cure wine body.
In the present invention, the mass ratio of the log method film made in a country and the fragrant method film made in a country of letter is preferably (0.5~1.5): (1.5~
2.5), more preferably (0.8~1.2): (1.0~2.0), most preferably 1:2.
In the present invention, the temperature of first fermentation is preferably 8~15 DEG C, more preferably 9~12 DEG C, most preferably 10
℃。
In the present invention, the time of first fermentation is preferably 24~48h, more preferably 28~40h, most preferably 32
~36h.
The Non-Saccharomyces are inoculated in the first fermentation material by the present invention, then the second hair is carried out after mixing with sterol activator
Ferment obtains the second fermentation material；Second fermentation temperature is 22~30 DEG C, and the time of second fermentation is 24~48h.
In the present invention, the mass ratio of the sterol activator and Non-Saccharomyces is preferably 2~4:3~5, more preferably
2.5~3.5:3.5~4.5, most preferably 3:4.
The present invention is not particularly limited the source of the sterol activator, using conventional commercial, of the invention real
It applies in example, the sterol activator is specially sterol activator CW101.In the present invention, the sterol activator can activate
Non-Saccharomyces have additional nutrients for Non-Saccharomyces.
In the present invention, the temperature of second fermentation is preferably 22~30 DEG C, and more preferably 23~26 DEG C, most preferably
It is 24~25 DEG C.
In the present invention, the time of second fermentation is preferably 24~48h, more preferably 26~40h, most preferably
28~35h.
The saccharomyces cerevisiae is inoculated in the second fermentation material by the present invention, then carries out third hair after mixing with sterol activator
Ferment obtains third fermentation material；The temperature of the third fermentation is 25~30 DEG C, and the time of the third fermentation is 24~48h.
In the present invention the mass ratio of the sterol activator and saccharomyces cerevisiae be 2~4:3~5, preferably 2.5~3.5:
3.5~4.5, more preferably 3:4.
The present invention is not particularly limited the source of the sterol activator, using conventional commercial, of the invention real
It applies in example, the sterol activator is specially sterol activator CW101.In the present invention, the sterol activator can activate
Saccharomyces cerevisiae has additional nutrients for saccharomyces cerevisiae.
In invention, the temperature of the third fermentation is preferably 25~30 DEG C for this, and more preferably 26~30 DEG C, most preferably
It is 27~29 DEG C.
In the present invention, the time of third fermentation is preferably 24~48h, more preferably 25~35h, most preferably
28~32h.
The present invention carries out the 4th fermentation after mixing the third fermentation material with zymosan, obtain the 4th fermentation material；Institute
The temperature for stating the 4th fermentation is 26~30 DEG C, and the time of the 4th fermentation is 12~16h.
In the present invention, the temperature of the 4th fermentation is preferably 26~30 DEG C, and more preferably 27~29 DEG C, most preferably
It is 28 DEG C.
In the present invention, the time of the 4th fermentation is preferably 12~16h, more preferably 13~15h, most preferably
14h。
The present invention is not particularly limited the source of the zymosan, using conventional commercial product, in the present invention
In embodiment, the zymosan is specially FP22.
4th fermentation material is separated by solid-liquid separation by the present invention, after obtained liquid is mixed with tannin, inoculates cream
Sour bacterium carries out the 5th fermentation, obtains grape wine；It is described 5th fermentation temperature be 10~20 DEG C, it is described 5th fermentation time be
30~60d.
The present invention is not particularly limited the source of the tannin, using commercial product, in embodiments of the present invention,
The tannin is specially that essence makes sweet tea cherry tannin BSH.In the present invention, the tannin has anti-oxidant, improves grape wine mouthfeel, increases
Add the effect of grape wine complexity.
The present invention is not particularly limited the source of the lactic acid bacteria, using routine, in embodiments of the present invention, institute
Stating lactic acid bacteria is specially lactic acid bacteria CH35.In the present invention, the lactic acid bacteria carries out malo-lactic fermentation, makes grape wine
Acidity decline, taste are soft.
In the present invention, the temperature of the 5th fermentation is preferably 10~20 DEG C, and more preferably 11~15 DEG C, most preferably
It is 12~14 DEG C.
In the present invention, the time of the 5th fermentation is preferably 30~60d, more preferably 31~50d, most preferably
35~45d.
In the present invention, further preferably includes: that the 5th fermentation material that will be obtained is fitted into oak barrel after the 5th fermentation, keep
8~18 DEG C of room temperature, ageing is carried out under conditions of ambient humidity is 60~70%, obtains grape wine.
In the present invention, the time of the ageing is preferably 6~36 months, and more preferably 10~36 months, most preferably
12~30 months.
Below in conjunction with the embodiment in the present invention, technical solution provided by the invention is clearly and completely described.
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
50 kilograms of mature grape variety hila is taken, 20mg/L potassium metabisulfite is added, excellent leaching enzyme is added when broken in destemming
RCO 1.5g after being crushed, is added log France piece 30g, the fragrant French piece 60g of letter, is fermented for 24 hours at 8 DEG C, obtain the first fermentation
Object；Aroma yeast PL09 8g, sterol activator CW101 6g are accessed after first fermentation material is entered tank, is fermented at 22 DEG C for 24 hours,
Obtain the second fermentation material；Saccharomyces cerevisiae CECA 8g, sterol activator CW101 6g are inoculated in the second fermentation material, at 25 DEG C
Fermentation for 24 hours, obtains third fermentation material；Zymosan FP22 12g is added in third fermentation material, ferment 12h at 26 DEG C, obtains
To the 4th fermentation material；4th fermentation material is subjected to the separation of skin slag, after separation, essence is added and makes sweet tea cherry tannin BSH 24g, inoculate cream
Sour bacterium CH35 0.4g, ferment 30d at 10 DEG C, and fermentation obtains Fructus Vitis viniferae wine base, and Fructus Vitis viniferae wine base is fitted into oak barrel, keeps room
8 DEG C of temperature carries out ageing 6 months under conditions of ambient humidity is 60%, obtains grape wine, and dregs of grape wine body is plentiful, is in brilliant violet
Red, mellow in taste is smooth, has typical varietal characteristic fragrance.Gained alcoholic strength 14.5%, content of reducing sugar 2.5g/L, first
Alcohol content 20mg/L, fragrance component aspect, eugenol content highest.
Embodiment 2
50 kilograms of the small Wei Erduo of mature grape variety is taken, 20mg/L tune sulphur piece is added, excellent leaching enzyme RCO is added when broken in destemming
After being crushed, log France piece 30g, the fragrant French piece 60g of letter is added, ferment 48h at 15 DEG C, obtains the first fermentation material in 1.5g；It will
First fermentation material, which enters, accesses aroma yeast PL09 8g, sterol activator CW101 6g after tank, and ferment 48h at 30 DEG C, obtains the
Two fermentation materials；Saccharomyces cerevisiae CECA 8g, sterol activator CW101 6g are inoculated in the second fermentation material, ferment 48h at 30 DEG C
Obtain third fermentation material；Zymosan FP22 12g is added in third fermentation material, ferment 16h at 30 DEG C, obtains the 4th hair
Ferment object；4th fermentation material is subjected to the separation of skin slag, after separation, essence is added and makes sweet tea cherry tannin BSH 24g, inoculate lactic acid bacteria CH35
0.4g, ferment 60d at 20 DEG C, and fermentation obtains Fructus Vitis viniferae wine base, and Fructus Vitis viniferae wine base is fitted into oak barrel, is kept for 18 DEG C of room temperature,
Ambient humidity carries out ageing 36 months under conditions of being 60%, obtains grape wine, and dregs of grape wine body is plentiful, red in brilliant violet, mouth
Feel mellow smooth, there is typical varietal characteristic fragrance.Wine is commented: black fruity and the fragrance of a flower outstanding, have strong flavor and
Deep color, shelf-stable.Gained alcoholic strength 14%, content of reducing sugar 2g/L, methanol content 23mg/L, fragrance component aspect,
Diethyl succinate content highest.
Embodiment 3
50 kilograms of mature vitis.cv. cabernet sauvignon is taken, 20mg/L potassium metabisulfite is added, excellent leaching is added when broken in destemming
Enzyme RCO 1.5g after being crushed, is added log France piece 30g, the fragrant French piece 60g of letter, ferments at 8 DEG C and obtain the first fermentation for 24 hours
Object；Access increases acid leaven CT10 8g, sterol activator CW101 6g after first fermentation material is entered tank, ferments at 22 DEG C for 24 hours,
Obtain the second fermentation material；Saccharomyces cerevisiae CECA 8g, sterol activator CW101 6g are inoculated in the second fermentation material, at 25 DEG C
Fermentation obtains third fermentation material for 24 hours；Zymosan FP22 12g is added in third fermentation material, ferment 12h at 26 DEG C, obtains
4th fermentation material；4th fermentation material is subjected to the separation of skin slag, after separation, essence is added and makes sweet tea cherry tannin BSH 24g, inoculate lactic acid
Bacterium CH35 0.4g, ferment 30d at 10 DEG C, and fermentation obtains Fructus Vitis viniferae wine base, and Fructus Vitis viniferae wine base is fitted into oak barrel, keeps room temperature 8
DEG C, it is carried out ageing 6 months under conditions of ambient humidity is 60%, obtains grape wine, dregs of grape wine body is plentiful, red in brilliant violet
Color, mellow in taste is smooth, has typical varietal characteristic fragrance.Gained alcoholic strength 14.5%, content of reducing sugar 2.9g/L, methanol
Content 22mg/L, fragrance component aspect, 3- methyl n-butyl alcohol content highest.
Embodiment 4
Mature vitis.cv. cabernet sauvignon and each 25 kilograms of hila are taken, 20mg/L tune sulphur piece is added, destemming is added excellent when broken
Enzyme RCO 1.5g is soaked, after being crushed, log France piece 30g, the fragrant French piece 60g of letter is added, ferment 48h at 15 DEG C, obtains first
Fermentation material；Access increases acid leaven CT10 8g, sterol activator CW101 6g after first fermentation material is entered tank, ferments at 30 DEG C
48h obtains the second fermentation material；Saccharomyces cerevisiae CECA 8g, sterol activator CW101 6g are inoculated in the second fermentation material, 30
The 48h that ferments at DEG C obtains third fermentation material；Zymosan FP22 12g is added in third fermentation material, ferment 16h at 30 DEG C,
Obtain the 4th fermentation material；4th fermentation material is subjected to the separation of skin slag, after separation, essence is added and makes sweet tea cherry tannin BSH 24g, inoculate
Lactic acid bacteria CH35 0.4g, ferment 60d at 20 DEG C, and fermentation obtains Fructus Vitis viniferae wine base, and Fructus Vitis viniferae wine base is fitted into oak barrel, keeps
It 18 DEG C of room temperature, is carried out ageing 36 months under conditions of ambient humidity is 60%, obtains grape wine, dregs of grape wine body is plentiful, is in
Brilliant violet is red, and mellow in taste is smooth, has typical varietal characteristic fragrance.Gained alcoholic strength 14.5%, content of reducing sugar 3.2g/
L, methanol content 30mg/L, fragrance component aspect, 3- methyl n-butyl alcohol content highest.
As can be seen from the above embodiments, the grape wine bright color of compound bacteria provided by the invention brewing, flavor are multiple
It is miscellaneous, long times of aftertaste；The grape wine of brewing has charming morello, currant, Radix Glycyrrhizae, coffee and smoke fragrance, full tight
It is real, it affords food for thought.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of compound bacteria of fermentating wine, which is characterized in that the compound bacteria includes Saccharomyces Cerevisiae in S accharomyces
Cerevisiae and Non-Saccharomyces non-Saccharomyces cerevisiae, the Non-Saccharomyces include Dare cloth ferment
Female Saccharomyces delbrueckii or kluyveromyces SaccharomyceKluyveromyce.
2. compound bacteria according to claim 1, which is characterized in that the mass ratio of the saccharomyces cerevisiae and Non-Saccharomyces is
(0.5~1.5): (0.5~1.5).
3. a kind of method to be made grape wine using compound bacteria described in as claimed in claim 1 or 22, comprising the following steps:
(1) after mixing grape with sulfur-bearing object, pectase, oak chip, the first fermentation is carried out, the first fermentation material is obtained；Described
The temperature of one fermentation is 8~15 DEG C, and the time of first fermentation is 24~48h；
(2) Non-Saccharomyces of any of claims 1 or 2 are inoculated in the first fermentation material, then mixed with sterol activator laggard
Row second ferments, and obtains the second fermentation material；The temperature of second fermentation is 22~30 DEG C, and the time of second fermentation is 24
~48h；
(3) saccharomyces cerevisiae of any of claims 1 or 2 is inoculated in the second fermentation material, then is carried out after being mixed with sterol activator
Third fermentation, obtains third fermentation material；The temperature of third fermentation is 25~30 DEG C, the time of the third fermentation is 24~
48h；
(4) the 4th fermentation is carried out after mixing the third fermentation material with zymosan, obtains the 4th fermentation material；4th hair
The temperature of ferment is 26~30 DEG C, and the time of the 4th fermentation is 12~16h；
(5) the 4th fermentation material is separated by solid-liquid separation, after obtained liquid is mixed with tannin, inoculates lactic acid bacteria progress
5th fermentation, obtains grape wine；The temperature of 5th fermentation is 10~20 DEG C, and the time of the 5th fermentation is 30~60d.
4. according to the method described in claim 3, it is characterized in that, the total content of sulphur does not surpass in the step (1) fermentation raw material
Cross 30mg/L.
5. according to the method described in claim 3, it is characterized in that, the sulfur-bearing object in the step (1) includes laying particular stress on sulfurous acid
Potassium adjusts sulphur piece.
6. according to the method described in claim 3, it is characterized in that, in the step (1) oak chip include log method film made in a country and
Simple perfume method film made in a country.
7. according to the method described in claim 6, it is characterized in that, the mass ratio of the log method film made in a country and the fragrant method film made in a country of letter is
(0.5~1.5): (1.5~2.5).
8. according to the method described in claim 3, it is characterized in that, sterol activator and Non-Saccharomyces in the step (2)
Mass ratio be 2~4:3~5.
9. according to the method described in claim 3, it is characterized in that, sterol activator and saccharomyces cerevisiae in the step (3)
Mass ratio is 0.5~1.5:1.5~2.5.
10. a kind of grape wine, which is characterized in that any one using compound bacteria or claim 3~9 described in as claimed in claim 1 or 22
Method described in is made to obtain.
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