CN110437955A - The method made wine using vitis amurensis husk slag - Google Patents
The method made wine using vitis amurensis husk slag Download PDFInfo
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- CN110437955A CN110437955A CN201910875738.5A CN201910875738A CN110437955A CN 110437955 A CN110437955 A CN 110437955A CN 201910875738 A CN201910875738 A CN 201910875738A CN 110437955 A CN110437955 A CN 110437955A
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to brewing technical fields, more particularly to utilize the method for vitis amurensis husk slag wine brewing.The present invention is raw material using the vitis amurensis husk slag of production ice wine, brews spirits.Its method mainly passes through raw material rehydration, drop glue, fermentation, ageing, the several steps of distillation, and the present invention screens brewage process, and the wine made is made to have good quality.Spirits alcohol content 42%vol or more through distilling, non-alcohol volatile content 2.0g/L or more have the red idiosyncrasy of apparent northern ice.After ageing, fragrance is coordinated, and wine body is mellow.
Description
Technical field
The present invention relates to brewing technical fields, more particularly to utilize the method for vitis amurensis husk slag wine brewing.
Background technique
Ice-wine is to postpone grape to harvest, and so that grape is kept certain time on branch when temperature is lower than -8 DEG C, to
Fruit harvests after freezing, and band ice slag squeezes out free juice and fruit juice, grape wine made of free juice and fruit juice fermentation are brewed.Ice
Grape wine flavor coordination, sour and sweet palatability, but because its raw material is unique, complex manufacturing technology, yield is lower, so it is referred to as " liquid
Gold ".
Northern ice Red Hill grape, is a kind of Vitaceae Vitis V. amurensis, and frost content of fruit soluble solids contains
Amount is 38% or so.Northern ice Red Hill grape wine is to use the northern ice Red Hill grape of late September picking for raw material, takes free juice and fruit
Made of the fermented brew of juice.Its color is mellow, taste is soft, and monomer phenol, anthocyanin, fragrance component are better than similar wine
Product are one of the outstanding representatives in healthy drink mixed with grape.
Needed when ice wine fermentation using free juice or press juice, and after press squeezing juice more than Shang Hanyou in skin slag
A large amount of sugar and nutriment, but it is still insufficient to the research of skin slag remaining after ice liquor brewing utilized at present, cause a large amount of
Skin slag is wasted.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that offer is utilized using the method for vitis amurensis husk slag wine brewing
The spirits that vitis amurensis husk slag after the squeezing of ice liquor brewing is made after being fermented has good organoleptic attribute.
The method provided by the invention made wine using vitis amurensis husk slag, comprising:
0~2 DEG C, vitis amurensis husk slag and water are mixed and place 1d；
10~15 DEG C, pectase drop glue is added and handles 1d；
18~22 DEG C, after addition saccharomycete carries out 5~7d of fermentation, slagging-off；
13~17 DEG C, post-fermentation 1 month, ageing 1~4 month, obtain former wine.
Vitis amurensis husk slag spirits of the invention is that vitis amurensis husk slag is primary raw material through rehydration, drop glue, fermentation, ageing, steaming
It the techniques such as evaporates to refine, alcohol content 42%vol or more, non-alcohol volatile content 2.0g/L or more, there is apparent north
The red idiosyncrasy of ice.
Skin slag of the present invention is that V. amurensis freezes fruit through squeezing acquisition, and pressing temperature is -10 DEG C~5 DEG C.
Experiment shows that pressing temperature influences the effect of juice, squeezes in 5 DEG C, then juice oxidation, muddiness, crushing juice rate are low；In
0 DEG C of squeezing, pulp, which is mixed into, causes juice muddiness, crushing juice rate low；It is squeezed in -5 DEG C, a small amount of pulp is had in juice；It is pressed in -10 DEG C
It squeezes, without pulp doping, color in aubergine in juice.
The squeezing number of vitis amurensis husk slag of the present invention is 1~2 time.Obtained by skin slag obtained by single pressing and twice pressing
Skin slag makes resulting wine quality and is not much different.
In the present invention, the quality of the water is the 25%~30% of vitis amurensis husk slag.The i.e. described vitis amurensis husk slag and water
Mass ratio is 1000:(250~300).
For twice pressing skin slag, required plus water amount is more slightly higher than the skin slag of single pressing.
Experiment shows to add water 15%, skin slag cannot sufficiently impregnate, soluble solid leach it is less；Add water 20%, once
Skin slag impregnates degree and is better than secondary immersion, and soluble solid, which leaches, slightly to be improved；Add water, 25% 2 time skin slag can sufficiently soak
Bubble, soluble solids content is up to 23%；30% skin slag of water is added sufficiently to impregnate, soluble solid content is up to 23%
The additive amount of the pectase is 0.04~0.1g/kg；
The present invention screens the type of pectase, drops glue with pectase RF, Thermal degradation pectin rate is lower, but energy
Effectively reduce methanol generation；Glue is dropped with pectase RCO, anthocyanidin in fruit can be effectively extracted, improve pectin degrading rate；With pectin
Glue drops in enzyme RF and RCO jointly, effectively improves skin slag anthocyanidin leaching rate, pectin degrading rate and former wine quality；With pectase VR-L
Glue drops, and tannin largely proposes in skin slag, so that former wine mouthfeel is slightly poor.Therefore, in the present invention program, the pectase is pectase
RF and pectase RCO；The mass ratio of the pectase RF and pectase RCO is (0.02~0.05): (0.02~0.05).
The present invention screens the type of saccharomycete, is fermented with BV818, can low temperature rise ferment, the smell of fruits is very sweet for aroma, after
Phase yeast sedimentation is fast；It is fermented with VIC, ferment temperature is slightly higher, and yeast autolysis influences wine aroma；It is fermented with CECA, it is inclined to play ferment temperature
Precocious is presented in height, wine body；It is fermented with ADT, plays ferment temperature height, fermenting speed is fast, influences aroma substance leaching.The yeast
Bacterium is Angel Yeast bacterium BV818；
The addition saccharomycete is activated yeast bacterium solution；
The additive amount of the activated yeast bacterium solution is 3 ‰~5 ‰.
The temperature of former wine fermentation influences former wine quality: 15 DEG C ferment are slow, control bad miscellaneous bacteria, influence former wine quality；20
DEG C rise ferment be suitable for, fruity and ferment it is aromatic strongly fragrant, former wine quality is excellent；It is suitable for that the fermentation phase is quick, and fruity does not protrude that 25 DEG C, which are played ferment,；30
DEG C rise ferment it is too fast, fermentation fragrance be discord, former wine smell mixes, poor quality.Therefore, the temperature of fermentation is 20 DEG C.
The condition of former wine ageing influences former wine quality: 10 DEG C of ageing, and fruity, fermentation are fragrant obvious, and ageing is fragrant insufficient, and three is not
Coordinate；15 DEG C of ageing, fruity, fermentation perfume, ageing perfume (or spice) are coordinated, give off a strong fragrance；20 DEG C of ageing, fruity, fermentation perfume, ageing perfume base sheet
Coordinate, fermentation gives off a strong fragrance；25 DEG C of ageing, ageing is fragrant obvious, and wine body note gas is uncoordinated, and Cooked Taste is overweight.Former wine ageing 30 days
Fruity, fermentation are fragrant obvious, and ageing perfume (or spice) is almost without three is uncoordinated；60 days fruity of former wine ageing, fermentation are fragrant obvious, and ageing is fragrant
It is insufficient；90 days fruity of former wine ageing, fermentation is fragrant and ageing perfume (or spice) compares coordination；120 days fruity of former wine ageing, fermentation is fragrant and ageing is fragrant
Coordinate.Therefore, the condition of former wine ageing is 20 DEG C, ageing 4 months.
Method of the present invention further includes the steps that distilling former wine.
The distillation to alcoholic strength is 42% (v/v)~50% (v/v).
Every 5L former wine removes 20~30mL of foreshot, and distillation to liquor tailing alcoholic strength stops when being 10% (v/v)~15% (v/v)
Distillation.Method of the present invention further includes the steps that secondary ageing after distillation, specially 18~22 DEG C seal 1~4 year.
The condition of spirits ageing influences the quality of final resulting wine: 15 DEG C of ageing, and slowly, fragrance is uncoordinated for esterification；20
DEG C ageing, fruity, wine flavor and ester flavor are coordinated；25 DEG C of ageing, fruity, wine flavor and ester flavor are relatively coordinated, and ester perfume (or spice) shows slightly prominent；30 DEG C old
It makes, ester perfume (or spice) and mellowness are prominent.Spirits ageing 1 year, fruity, mellowness were prominent, and ester perfume (or spice) is unobvious；Spirits ageing 2 years, fruity, mellowness
Coordinate with ester perfume (or spice)；In spirits ageing year, mellowness, ester perfume (or spice) are more prominent, and wine body is soft, mellow；Spirits ageing 4 years, ester perfume (or spice) protrusion, wine body
It is mellow.Therefore, strong hotel catering condition is 20 DEG C, and the time is 1~4 year.
The kind of heretofore described V. amurensis is that northern ice is red.The northern red ice Vitis Yushan Hill grape variety of ice, because its is solvable
Property solid content is higher, can brew dry wine and sweet tea type ice wine without additional sugar source.
Wine made from heretofore described method.
The present invention is raw material using the vitis amurensis husk slag of production ice wine, brews spirits.Its method mainly pass through raw material rehydration,
Glue, fermentation, ageing, the several steps of distillation drop, and the present invention screens brewage process, and the wine made is made to have good product
Matter.Spirits alcohol content 42%vol or more through distilling, non-alcohol volatile content 2.0g/L or more have apparent northern ice
Red idiosyncrasy.After ageing, fragrance is coordinated, and wine body is mellow.
Specific embodiment
The present invention provides the method using the wine brewing of vitis amurensis husk slag, those skilled in the art can use for reference present disclosure,
It is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications carry out those skilled in the art
Say it is it will be apparent that they are considered as being included in the present invention.Method and application of the invention has passed through preferred embodiment
Be described, related personnel obviously can not depart from the content of present invention, in spirit and scope to methods herein and application into
Row change or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
The instrument that the present invention uses is all common commercially available product, can all be bought in market.
Below with reference to embodiment, the present invention is further explained:
1 choice of parameters of embodiment
1, northern ice red fruit sorting:
The picking before the sun rises when temperature mid-December reaches -10 DEG C in winter of the northern red frost fruit of ice, and in freezing conditions
It is lower to choose high-quality fruit with fruit screening machine, mildew is rejected, stemmer is then passed to and carries out destemming processing, divide again after destemming
Choosing is fitted into deposit basket with removing impurity and broken grain to mechanical expression；
2, northern ice red fruit squeezing:
It will be squeezed through preferred northern ice red frost fruit XHBPY-1000 type frame column ice grape crushing machine, pressing temperature
It is -10 DEG C~5 DEG C；Three sections (8mpa-18mpa-28mpa) of single pressing pressure point, goes out at the time (10min-20min-30min)
Juice rate 20%~25% takes single pressing skin slag；Twice pressing, pressure point (8mpa- are carried out to the skin slag of part single pressing
18mpa-28mpa), time (10min-15min-25min), crushing juice rate 10%~15%；
3, the red squeezing skin slag mash preparation of northern ice:
It takes single pressing skin slag that 25vol%~30vol% pure water is added, mash is made；
It takes twice pressing skin slag that 25vol%~30vol% pure water is added, mash is made；
Mash, which is sufficiently stirred, contacts skin slag sufficiently with water, and sets for 24 hours in 0~10 DEG C of low temperature, then takes mash
Mash soluble solid content and total acid are measured, and performs record；
4, mash drop glue processing:
The red skin slag mash of the northern ice of step 3 is warming up to 10~15 DEG C, pectase RF, RCO, RCO+RF, VR-L, drop is added
Glue processing is for 24 hours；
5, alcoholic fermentation:
Good and Angel Yeast bacterium BV818, VIC, CECA, ADT bacterium solution in growth animated period of activation is pressed 3 ‰~5 ‰
Mass ratio addition step 4 fermentation substrate in, carry out saccharomycetes to make fermentation at a temperature of 15~30 DEG C, into lord ferment period, hair
The ferment phase drenches cap 2-3 times daily, to keep O in karusen2And CO2Saccharomycete vigor is adapted to need to fill with fermentation substrate effective component
Sub-dip goes out, while carrying out soluble solid content measurement daily, and make a record.
6, filtering and removing slag:
Since temperature controls, so that entire fermentation process is in cold fermentation, be conducive to effective component and fragrance sufficiently extracts
Be leached in fermentation liquid, improve product healthy nutritive value, fermentation main fermentation in 5~7 days terminate substantially, using fruit squeezer
Squeezing slagging-off；
7, rear ferment, ageing:
Ferment and ageing phase after the fermentation liquid handled through step 6 enters, temperature is kept for 10~25 DEG C or so at this time, the rear ferment phase
30 days, and do encapsulation process, rear ferment terminated to be flowed backward, filtering and removing slag, carries out alcoholic strength, residual sugar, volatile acid and detects and carry out
Record；The northern red skin slag karusen alcoholic fermentation of ice terminates to enter ageing phase, time 1-4 month, and carries out sealing to prevent wine body
Oxidation, various aroma substances (main esters) keep vinosity more alcohol soft in wine body after ageing, and the effective components such as carbohydrate, esters are steady
It is fixed, it is easier to be absorbed by the body；
8, it distills:
The red skin slag former wine of northern ice through step 7 is using the primary bodyguard distillation still distillation of Supreme Being, using the method for leaving out the beginning and the end, the removal of 5L former wine
20~30mL of foreshot, liquor tailing stop distillation when distillation is to alcoholic strength 10% (v/v)~15% (v/v), detect Spirit precision,
Guarantee spirits alcoholic strength in 42% (v/v)~50% (v/v), if not up to the alcoholic strength carries out second distillation；
9, sealed cans ageing:
The spirits tinning of step 8 seals, and is placed in 15~30 DEG C or so storerooms ageing 1~4 year.
Fermentation gained spirits Analyses Methods for Sensory Evaluation Results is as follows under each parameter:
1 sensory evaluation of table
Embodiment 2
1, northern ice red fruit squeezing:
It will be squeezed through preferred northern ice red frost fruit XHBPY-1000 type frame column ice grape crushing machine, pressing temperature
It is -10 DEG C；Three (8mpa-18mpa-28mpa), the time (10min-20min-30min), crushing juice rate of single pressing pressure point
20%~25%；
2, the red squeezing skin slag mash preparation of northern ice:
It takes single pressing skin slag that 25vol% pure water is added, mash is made；
Mash, which is sufficiently stirred, contacts skin slag sufficiently with water, and sets for 24 hours in 0~2 DEG C of low temperature, then mash is taken to survey
Determine mash soluble solid content and total acid, and performs record；
3, mash drop glue processing:
The red skin slag mash of the northern ice of step 2 is warming up to 10~15 DEG C, pectase RF:0.02~0.05g/kg and fruit is added
Glue enzyme RCO:0.02~0.05g/kg, the processing of drop glue is for 24 hours；
4, alcoholic fermentation:
The good and Angel Yeast bacterium BV818 bacterium solution in growth animated period of activation is added into step by 3 ‰~5 ‰ mass ratio
In rapid 3 fermentation substrate, saccharomycetes to make fermentation is carried out at a temperature of 20 DEG C, into lord ferment period, the fermentation phase drenches cap 2-3 times daily,
To keep O in karusen2And CO2It adapts to saccharomycete vigor to need sufficiently to leach with fermentation substrate effective component, while carrying out daily
Soluble solid content measurement, and make a record.
5, filtering and removing slag:
Since temperature controls, so that entire fermentation process is in cold fermentation, be conducive to effective component and fragrance sufficiently extracts
Be leached in fermentation liquid, improve product healthy nutritive value, fermentation main fermentation in 5~7 days terminate substantially, using fruit squeezer
Squeezing slagging-off；
6, rear ferment, ageing:
Ferment and ageing phase after the fermentation liquid handled through step 5 enters, temperature is kept for 15 DEG C or so at this time, the rear ferment phase 30
It, and does encapsulation process, and rear ferment terminates to be flowed backward, filtering and removing slag, carries out alcoholic strength, residual sugar, volatile acid and detects and do easy to remember
Record；The northern red skin slag karusen alcoholic fermentation of ice terminate enter the ageing phase, the time 4 months, and carry out sealing with prevent wine body aoxidize,
Various aroma substances (main esters) keep vinosity more alcohol soft in wine body after ageing, the stable effective ingredients such as carbohydrate, esters, more
Easily it is absorbed by the body；
7, it distills:
The red skin slag former wine of northern ice through step 6 is using the primary bodyguard distillation still distillation of Supreme Being, using the method for leaving out the beginning and the end, the removal of 5L former wine
20~30ml of foreshot, liquor tailing stop distillation when distillation is to alcoholic strength 10% (v/v)~15% (v/v), detect Spirit precision,
Guarantee spirits alcoholic strength in 42% (v/v)~50% (v/v), if not up to the alcoholic strength carries out second distillation；
8, sealed cans ageing:
The spirits tinning of step 7 seals, and is placed in 20 DEG C of storerooms ageing 1 year.
Embodiment 3
1, northern ice red fruit squeezing:
It will be squeezed through preferred northern ice red frost fruit XHBPY-1000 type frame column ice grape crushing machine, pressing temperature
It is -10 DEG C；Three (8mpa-18mpa-28mpa), the time (10min-20min-30min), crushing juice rate of single pressing pressure point
20%~25%；Take single pressing skin slag；Twice pressing, pressure point (8mpa-18mpa- are carried out to the skin slag of part single pressing
28mpa), time (10min-15min-25min), crushing juice rate 10%~15%；
2, the red squeezing skin slag mash preparation of northern ice:
It takes twice pressing skin slag that 25vol%~30vol% pure water is added, mash is made；
Mash, which is sufficiently stirred, contacts skin slag sufficiently with water, and sets for 24 hours in 0~2 DEG C of low temperature, then mash is taken to survey
Determine mash soluble solid content and total acid, and performs record；
3, mash drop glue processing:
The red skin slag mash of the northern ice of step 2 is warming up to 10~15 DEG C, pectase RF:0.02~0.05g/kg and fruit is added
Glue enzyme RCO:0.02~0.05g/kg, the processing of drop glue is for 24 hours；
4, alcoholic fermentation:
The good and Angel Yeast bacterium BV818 bacterium solution in growth animated period of activation is added into step by 3 ‰~5 ‰ mass ratio
In rapid 3 fermentation substrate, saccharomycetes to make fermentation is carried out at a temperature of 20 DEG C, into lord ferment period, the fermentation phase drenches cap 2-3 times daily,
To keep O in karusen2And CO2It adapts to saccharomycete vigor to need sufficiently to leach with fermentation substrate effective component, while carrying out daily
Soluble solid content measurement, and make a record.
5, filtering and removing slag:
Since temperature controls, so that entire fermentation process is in cold fermentation, be conducive to effective component and fragrance sufficiently extracts
Be leached in fermentation liquid, improve product healthy nutritive value, fermentation main fermentation in 5~7 days terminate substantially, using fruit squeezer
Squeezing slagging-off；
6, rear ferment, ageing:
Ferment and ageing phase after the fermentation liquid handled through step 5 enters, temperature is kept for 15 DEG C or so at this time, the rear ferment phase 30
It, and does encapsulation process, and rear ferment terminates to be flowed backward, filtering and removing slag, carries out alcoholic strength, residual sugar, volatile acid and detects and do easy to remember
Record；The northern red skin slag karusen alcoholic fermentation of ice terminate enter the ageing phase, the time 4 months, and carry out sealing with prevent wine body aoxidize,
Various aroma substances (main esters) keep vinosity more alcohol soft in wine body after ageing, the stable effective ingredients such as carbohydrate, esters, more
Easily it is absorbed by the body；
7, it distills:
The red skin slag former wine of northern ice through step 6 is using the primary bodyguard distillation still distillation of Supreme Being, using the method for leaving out the beginning and the end, the removal of 5L former wine
20~30ml of foreshot, liquor tailing stop distillation when distillation is to alcoholic strength 10% (v/v)~15% (v/v), detect Spirit precision,
Guarantee spirits alcoholic strength in 42% (v/v)~50% (v/v), if not up to the alcoholic strength carries out second distillation；
8, sealed cans ageing:
The spirits tinning of step 7 seals, and is placed in 20 DEG C of storerooms ageing 1 year.
Comparative example 1
1, northern ice red fruit squeezing:
The squeezing juice that the squeezing of embodiment 3 obtains is used to ferment；
2, the red squeezing juice mash preparation of northern ice:
Squeezing juice is set for 24 hours in 0~2 DEG C of low temperature, then takes mash measurement mash soluble solid content and total acid,
And perform record；
3, mash drop glue processing:
The red mash of northern ice of step 2 is warming up to 10~15 DEG C, pectase RF:0.02~0.05g/kg and pectase is added
RCO:0.02~0.05g/kg, the processing of drop glue is for 24 hours；
4, alcoholic fermentation:
The good and Angel Yeast bacterium BV818 bacterium solution in growth animated period of activation is added into step by 3 ‰~5 ‰ mass ratio
In rapid 3 fermentation substrate, saccharomycetes to make fermentation is carried out at a temperature of 20 DEG C, into lord ferment period, the fermentation phase drenches cap 2-3 times daily,
To keep O in karusen2And CO2It adapts to saccharomycete vigor to need sufficiently to leach with fermentation substrate effective component, while carrying out daily
Soluble solid content measurement, and make a record.
5, filtering and removing slag:
Since temperature controls, so that entire fermentation process is in cold fermentation, be conducive to effective component and fragrance sufficiently extracts
Be leached in fermentation liquid, improve product healthy nutritive value, fermentation main fermentation in 5~7 days terminate substantially, using fruit squeezer
Squeezing slagging-off；
6, rear ferment, ageing:
Ferment and ageing phase after the fermentation liquid handled through step 5 enters, temperature is kept for 15 DEG C or so at this time, the rear ferment phase 30
It, and does encapsulation process, and rear ferment terminates to be flowed backward, filtering and removing slag, carries out alcoholic strength, residual sugar, volatile acid and detects and do easy to remember
Record；The northern red karusen alcoholic fermentation of ice terminate enter the ageing phase, the time 4 months, and carry out sealing with prevent wine body aoxidize, through old
Various aroma substances (main esters) keep vinosity more alcohol soft in wine body after wine, the stable effective ingredients such as carbohydrate, esters, be easier to by
Absorption of human body；
7, it distills:
The former wine that the red squeezing juice of northern ice through step 6 is made is using the primary bodyguard distillation still distillation of Supreme Being, using the method for leaving out the beginning and the end, 5L
Former wine removes 20~30ml of foreshot, and liquor tailing stops distillation when distillation is to alcoholic strength 10% (v/v)~15% (v/v), and detection is steamed
Alcoholic strength is evaporated, guarantees spirits alcoholic strength in 42% (v/v)~50% (v/v), if not up to the alcoholic strength carries out second distillation；
8, sealed cans ageing:
The spirits tinning of step 7 seals, and is placed in 20 DEG C of storerooms ageing 1 year.
Comparative example 2
1, northern ice red fruit squeezing:
It will be crushed through the red frost whole nation of preferred northern ice and be used to ferment；
2, the full fruit mash preparation of the red squeezing of northern ice:
The broken red full fruit of northern ice is set for 24 hours in 0~2 DEG C of low temperature, mash is then taken to measure mash solubility solid
Object content and total acid, and perform record；
3, mash drop glue processing:
The red full fruit mash of the northern ice of step 2 is warming up to 10~15 DEG C, pectase RF:0.02~0.05g/kg and fruit is added
Glue enzyme RCO:0.02~0.05g/kg, the processing of drop glue is for 24 hours；
4, alcoholic fermentation:
The good and Angel Yeast bacterium BV818 bacterium solution in growth animated period of activation is added into step by 3 ‰~5 ‰ mass ratio
In rapid 3 fermentation substrate, saccharomycetes to make fermentation is carried out at a temperature of 20 DEG C, into lord ferment period, the fermentation phase drenches cap 2-3 times daily,
To keep O in karusen2And CO2It adapts to saccharomycete vigor to need sufficiently to leach with fermentation substrate effective component, while carrying out daily
Soluble solid content measurement, and make a record.
5, filtering and removing slag:
Since temperature controls, so that entire fermentation process is in cold fermentation, be conducive to effective component and fragrance sufficiently extracts
Be leached in fermentation liquid, improve product healthy nutritive value, fermentation main fermentation in 5~7 days terminate substantially, using fruit squeezer
Squeezing slagging-off；
6, rear ferment, ageing:
Ferment and ageing phase after the fermentation liquid handled through step 5 enters, temperature is kept for 15 DEG C or so at this time, the rear ferment phase 30
It, and does encapsulation process, and rear ferment terminates to be flowed backward, filtering and removing slag, carries out alcoholic strength, residual sugar, volatile acid and detects and do easy to remember
Record；The northern red full fruit karusen alcoholic fermentation of ice terminate enter the ageing phase, the time 4 months, and carry out sealing with prevent wine body aoxidize,
Various aroma substances (main esters) keep vinosity more alcohol soft in wine body after ageing, the stable effective ingredients such as carbohydrate, esters, more
Easily it is absorbed by the body；
7, it distills:
The red full fruit former wine of northern ice through step 6 is using the primary bodyguard distillation still distillation of Supreme Being, using the method for leaving out the beginning and the end, the removal of 5L former wine
20~30ml of foreshot, liquor tailing stop distillation when distillation is to alcoholic strength 10% (v/v)~15% (v/v), detect Spirit precision,
Guarantee spirits alcoholic strength in 42% (v/v)~50% (v/v), if not up to the alcoholic strength carries out second distillation；
8, sealed cans ageing:
The spirits tinning of step 7 seals, and is placed in 20 DEG C of storerooms ageing 1 year.
Analysis of aroma components
Spirits made from embodiment 2~3 and comparative example 1~2 is analyzed using GC-MS method, as a result such as table 2:
2 different fermentations matrix of table brews spirits analysis of aroma components
As a result as it can be seen that spirits Aromatic Matter Contents made from embodiment 2~3 are abundant, with squeezing juice or full fruit fermentation gained
Spirits in fragrance composition it is similar.
The above is only the preferred embodiment of the present invention, it is noted that those skilled in the art are come
It says, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (10)
1. utilizing the method for vitis amurensis husk slag wine brewing, comprising:
0~2 DEG C, vitis amurensis husk slag and water are mixed and place 1d；
10~15 DEG C, pectase drop glue is added and handles 1d；
18~22 DEG C, after addition saccharomycete carries out 5~7d of fermentation, slagging-off；
13~17 DEG C, post-fermentation 1 month, ageing 3~6 months, obtain former wine.
2. the method according to claim 1, wherein the mass ratio of the vitis amurensis husk slag and water is 1000:
(250~300).
3. method according to claim 1 or 2, which is characterized in that
The additive amount of the pectase is 0.04~0.1g/kg；
The pectase is pectase RF and pectase RCO；
The mass ratio of the pectase RF and pectase RCO is (0.02~0.05): (0.02~0.05).
4. method according to claim 1 or 2, which is characterized in that
The saccharomycete is Angel Yeast bacterium BV818；
The addition saccharomycete is activated yeast bacterium solution；
The additive amount of the activated yeast bacterium solution is 3 ‰~5 ‰.
5. method according to any one of claims 1 to 4, which is characterized in that further include the steps that distilling former wine.
6. according to the method described in claim 5, it is characterized in that, the distillation to alcoholic strength is 42% (v/v)~50% (v/
v)。
7. according to the method described in claim 5, every 5L former wine removes 20~30mL of foreshot it is characterized in that, in the distillation,
Stopping distillation when distillation to liquor tailing alcoholic strength is 10% (v/v)~15% (v/v).
8. according to the described in any item methods of claim 5~7, which is characterized in that further include the steps that secondary ageing, specially
18~22 DEG C seal 1~4 year.
9. described in any item methods according to claim 1~8, which is characterized in that the V. amurensis kind is that northern ice is red.
10. wine made from method according to any one of claims 1 to 9.
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