CN109852506A

CN109852506A - A kind of production technology of the reinforced claret of nutrition

Info

Publication number: CN109852506A
Application number: CN201910181165.6A
Authority: CN
Inventors: 蒋宝
Original assignee: Weinan Vocational & Technical College
Current assignee: Weinan Vocational & Technical College
Priority date: 2019-03-11
Filing date: 2019-03-11
Publication date: 2019-06-07

Abstract

The invention discloses a kind of production technologies of the reinforced claret of nutrition, it is the following steps are included: make claret according to the common process of claret production, when grape maturity degree is inadequate, aldehydes matter content is lower, mature grape pip (4kg grape pip/ton wine) is added into grape wine within 3rd month in claret ageing, continue ageing later, periodically flow backward during ageing, after claret ageing 2 years, grape pip residue is separated in conjunction with the clarification and filtering of grape wine, it later can be filling.The invention has the beneficial effects that: oak chip is replaced with mature grape pip; it is added into grape wine and increases the aldehydes matter content of claret; can not only it turn waste into wealth; and the production cost of claret can be reduced; claret color can also be promoted more stable simultaneously; the organoleptic quality for improving claret significantly is to achieve many things at one stroke, and has very positive application value.

Description

A kind of production technology of the reinforced claret of nutrition

Technical field

The present invention relates to a kind of production technologies, and in particular to a kind of production technology of the reinforced claret of nutrition belongs to In Production of Wine technical field.

Background technique

China grape wine producing region is mainly distributed on the north, these areas are mostly continental monsoon climate, annual Portugal in 9~October When grape maturation, positive value rainy seasons in China, it is inadequate that rainfall excessively will cause grape fruit maturity, directly affects Phenolics In Fruit Accumulation, phenolic substances accumulation is inadequate when leading to fruit harvesting, so that the content of polyphenol in corresponding claret can be reduced The nutritive value of (antioxidant levels of claret reduce), claret reduces.

When aldehydes matter content is lower in claret, domestic technical staff is usually to pass through manually to add oak Piece improves the aldehydes matter content of claret, and it is insufficient that this way in practical applications has following both sides:

One, addition oak chip higher cost causes the cost of claret to improve；

Two, addition oak chip is limited to the stablizing effect of claret color.

Summary of the invention

To solve the deficiencies in the prior art, the purpose of the present invention is to provide a kind of production cost is lower than addition oak chip And the production technology of the reinforced claret of the nutrition that can promote claret color stability.

In order to achieve the above objectives, the present invention adopts the following technical scheme that:

A kind of production technology of the reinforced claret of nutrition, which comprises the following steps:

Step1: claret is made according to the common process of claret production；

Step2: when liquor-making raw material --- it is old in claret when grape maturity degree is inadequate, aldehydes matter content is lower That makes adds suitable mature grape pip for 3rd month into grape wine, and additive capacity is 4kg grape pip/ton wine, and addition is completed ripe Grape wine is continued into ageing after grape pip；

Step3: periodically flowing backward during claret ageing, after claret ageing 2 years, in conjunction with grape wine Clarification and filtering separate grape pip residue, later can carry out claret filling.

The production technology of the reinforced claret of nutrition above-mentioned, which is characterized in that in Step1, make extra dry red wine Portugal The technique of grape wine is specific as follows:

(1) vinifera destemming is broken: grape stem removing is crushed by the harvesting of vinifera maturation, sorting, removes fringe stalk and fruit Stalk, is pumped into fermentor for broken grape mash；

(2) alcoholic fermentation: after grape mash is pumped into fermentor, being added sulfur dioxide and pectase into fermentor immediately, and two The concentration of sulfur oxide is 50mg/L, and the concentration of pectase is 50mg/L, saccharomyces cerevisiae is added in backward grape mash for 24 hours, ferment of making wine Female concentration is 200mg/L, and temperature is maintained at 22~28 DEG C during fermentation, and ferment 7~10d, after alcoholic fermentation, carries out skin Slag is separated with grape wine, and grape wine is finally transferred to ageing tank；

(3) malo-lactic fermentation: after grape wine is transferred to ageing tank, being added lactic acid bacteria into grape wine, lactic acid bacteria it is dense Degree is 0.1mL/L, and to which sulfur dioxide after fermentation, is added into grape wine immediately, the concentration of sulfur dioxide is 50mg/L, it Enter the ageing stage afterwards.

The production technology of the reinforced claret of nutrition above-mentioned, which is characterized in that in Step2, mature grape pip Acquisition methods it is specific as follows:

(1) Grape Skin is gone into the grape skin generated during making claret washing drift；

(2) the remaining pulp on water surface upper layer is removed with gauze；

(3) grape pip for being deposited in container bottom is separated, chooses and retains mature grape except immature grape pip Seed；

(4) by the mature grape pip separated airing indoors.

The production technology of the reinforced claret of nutrition above-mentioned, which is characterized in that in Step3, the mistake of grape wine Filtering method is specific as follows:

Coarse filtration is carried out to grape wine first with flame filter press, Membrane filtering machine is recycled to carry out refined filtration.

The invention has the beneficial effects that: grape pip be isolated in grape wine process it is natural, rich in polyphenol The by-product of substance replaces oak chip with mature grape pip, is added into grape wine and increases the phenols of claret Content of material (oxidation resistance for enhancing claret), can not only turn waste into wealth, but also can reduce extra dry red wine grape The production cost of wine, while claret color can also be promoted more stable, improve the sense organ product of claret significantly Matter is to achieve many things at one stroke, and has very positive application value.

Detailed description of the invention

Fig. 1 is the flow chart of the production technology of the reinforced claret of nutrition provided by the invention.

Specific embodiment

Specific introduce is made to the present invention below in conjunction with the drawings and specific embodiments.

One, claret is made

Claret is made according to the common process of claret production.The common process that we use is specifically such as Under:

(1) vinifera destemming is broken

Vinifera maturation harvesting, then sorted, then be crushed grape stem removing with destemming crusher, remove fringe stalk and Broken grape mash is pumped into fermentor by carpopodium.

(2) alcoholic fermentation

After grape mash is pumped into fermentor, sulfur dioxide (concentration 50mg/L) and pectase is added into fermentor immediately Saccharomyces cerevisiae (concentration 200mg/L) is added in backward grape mash for 24 hours in (concentration 50mg/L), and temperature is maintained at during fermentation 22~28 DEG C, ferment 7~10d, after alcoholic fermentation, carries out skin slag and separates with grape wine, grape wine is finally transferred to ageing Tank.

(3) malo-lactic fermentation

After grape wine is transferred to ageing tank, lactic acid bacteria (concentration 0.1mL/L) is added into grape wine, to after fermentation, Sulfur dioxide (concentration 50mg/L) is added into grape wine immediately.

Enter the ageing stage later.

Two, prepare mature grape pip

Grape skin is the by-product generated in wine making process, it is mainly made of grape pip and Grape Skin, In grape pip polyphenols rich in, natural.Currently, China's grape skin utilization rate is not high, waste more serious.

In production technology provided by the invention, we will turn waste into wealth, and oak chip be replaced with mature grape pip, by it It is added in grape wine, the aldehydes matter content of Lai Zengjia claret.

Whether grape pip is mature to be determined so that whether grape pip color becomes brown, if grape pip color is Through becoming brown, then the grape pip be it is mature, use can be brought.In general, the grape fruit of sufficiently maturation, grape pip It is also sufficiently mature, grape pip presentation brown.

The preparation process of mature grape pip is specific as follows:

Firstly, Grape Skin is gone in the grape skin generated during making claret washing drift；

Then, the remaining pulp on water surface upper layer is removed with gauze；

Next, the grape pip for being deposited in container bottom is separated, choose except immature grape pip, retains maturation Grape pip；

Finally, by the mature grape pip separated airing indoors.

Three, grape pip is added

When liquor-making raw material --- when grape maturity degree is inadequate, aldehydes matter content is lower, it is necessary to the grape wine of brew The mature grape pip of middle addition.

For the addition opportunity of mature grape pip and additive amount, we are studied, specific as follows:

If 12 test process, 2 processing are one group, amount to 6 groups.Any one is identical below every group of 2 processing selection Period, the mature grape pip dried being ready for manually was added into grape wine, and 6 periods are respectively as follows:

(A) in the alcoholic fermentation process of grape wine；

(B) grape wine malo-lactic fermentation just at the end of；

(C) 1st month of Grape Wine Aging；

(D) 2nd month of Grape Wine Aging；

(E) 3rd month of Grape Wine Aging；

(F) 4th month of Grape Wine Aging.

When adding mature grape pip into the grape wine of every group of two same periods, respectively according to wine 4kg per ton at The addition of the dosage of ripe grape pip and wine 8kg maturation grape pip per ton, and not add the grape wine of grape pip completely as control.

Four, grape pip residue is separated

Grape wine is continued into ageing after the ripe grape pip of addition completion, and is periodically flowed backward, after claret ageing 2 years, Grape pip residue is separated in conjunction with the clarification and filtering of grape wine, in filter operation, first with flame filter press to grape Wine carries out coarse filtration, and Membrane filtering machine is recycled to carry out refined filtration.

, can be filling by claret after grape pip residue is separated, it is filled using automatic filling machine Bottle.

Five, mature grape pip addition opportunity and additive amount are screened

After claret sample is filling, the total phenol content for measuring each processing and control wine sample respectively (is compareed total Phenol content is 2350.1mg/L), total Flavonoid Content (compare total Flavonoid Content be 1772.1mg/L) and wine sample is anti-oxidant Ability (control DPPH method is 5364.6 μm of ol/L, and control CUPRAC method is 18433.4 μm of ol/L).

Measurement result is as follows:

The mature grape pip addition opportunity of table 1 and additive amount are to claret total phenol content, total Flavonoid Content, anti-oxidant The influence of ability

Observe the data in table 1, it has been found that: after adding mature grape pip, each total phenol for handling lower claret contains Amount, total Flavonoid Content height are different, this is primarily due to: (1) in the different different amounts of mature grapes of addition opportunity addition Seed the precipitation capacity of compound can have an impact in saturation degree to the claret after fermentation and wine；(2) in grape fermentation liquid Cell wall of Grape Skin etc. has absorption to part phenolic substances (such as: proanthocyanidin).

Studies at home and abroad show that the anti-oxidation function of grape wine depends primarily on phenolic substances contained in grape wine, and And the content of phenolic substances is positively correlated substantially in the oxidation resistance and grape wine of grape wine, so claret in table 1 Total phenol and the higher test process of total Flavonoid Content, the oxidation resistance (DPPH value and CUPRAC value) of corresponding grape wine Also stronger.

By comparing the measurement result in upper table, we finally screen out the optimal time of mature grape pip and add Dosage are as follows:

(1) optimal time is 3rd month (i.e. E-stage) of claret ageing；

(2) optimum addn amount is 4kg grape pip/ton wine.

So the best production technology of the reinforced claret of nutrition provided by the invention are as follows:

Claret is made according to the common process of claret production, works as liquor-making raw material --- grape maturity degree Not enough, when aldehydes matter content is lower, suitable mature grape is added into grape wine within 3rd month in claret ageing Seed, additive capacity are 4kg grape pip/ton wine, add and grape wine is continued ageing after completing ripe grape pip, and periodically flow backward, After claret ageing 2 years, grape pip residue is separated in conjunction with the clarification and filtering of grape wine, it later can be by extra dry red wine Portugal Grape wine carries out filling.

The color of claret is mainly derived from grape pomace, and the natural pigment on vinifera pericarp is in extra dry red wine grape Pass through maceration during liquor brewing to enter in grape wine.

Copigment (Copigments) is as another compound in grape fruit, although it is without color, dry During red wine ageing, covalent chemical can occur with coloured anthocyanidin (Anthocyanins) and react, form polymerization Pigment, to keep the color of claret more stable.

Copigment rich in mature grape pip, so adding mature Portugal thereto during claret ageing Grape seed can promote claret color more stable.

After claret is filling, it is observed that it has been observed that the claret added with mature grape pip compares not really The claret color for adding grape pip is more stable.

It should be noted that the above embodiments do not limit the invention in any form, it is all to use equivalent replacement or equivalent change The mode changed technical solution obtained, falls within the scope of protection of the present invention.

Claims

1. a kind of production technology of the reinforced claret of nutrition, which comprises the following steps:

Step1: claret is made according to the common process of claret production；

Step2: when liquor-making raw material --- when grape maturity degree is inadequate, aldehydes matter content is lower, in claret ageing Suitable mature grape pip is added within 3rd month into grape wine, additive capacity is 4kg grape pip/ton wine, and ripe grape is completed in addition Grape wine is continued into ageing after seed；

Step3: periodically flowing backward during claret ageing, after claret ageing 2 years, in conjunction with the clarification of grape wine Grape pip residue is separated with filtering, claret can be carried out later filling.

2. the production technology of the reinforced claret of nutrition according to claim 1, which is characterized in that in Step1, The technique for making claret is specific as follows:

(1) vinifera destemming is broken: grape stem removing is crushed by the harvesting of vinifera maturation, sorting, removes fringe stalk and carpopodium, Broken grape mash is pumped into fermentor；

(2) after grape mash is pumped into fermentor, sulfur dioxide and pectase, titanium dioxide alcoholic fermentation: is added into fermentor immediately The concentration of sulphur is 50mg/L, and the concentration of pectase is 50mg/L, and saccharomyces cerevisiae is added in backward grape mash for 24 hours, saccharomyces cerevisiae Concentration is 200mg/L, and temperature is maintained at 22~28 DEG C during fermentation, and ferment 7~10d, after alcoholic fermentation, carry out skin slag with Grape wine separation, is finally transferred to ageing tank for grape wine；

(3) malo-lactic fermentation: after grape wine is transferred to ageing tank, lactic acid bacteria is added into grape wine, the concentration of lactic acid bacteria is 0.1mL/L, to which sulfur dioxide after fermentation, is added into grape wine immediately, the concentration of sulfur dioxide is 50mg/L, is later Into the ageing stage.

3. the production technology of the reinforced claret of nutrition according to claim 1, which is characterized in that in Step2, The acquisition methods of mature grape pip are specific as follows:

(2) the remaining pulp on water surface upper layer is removed with gauze；

(3) grape pip for being deposited in container bottom is separated, chooses and retains mature grape pip except immature grape pip；

(4) by the mature grape pip separated airing indoors.

4. the production technology of the reinforced claret of nutrition according to claim 1, which is characterized in that in Step3, The filter method of grape wine is specific as follows: