CN113373011A - Preparation method of summer black dry red wine - Google Patents
Preparation method of summer black dry red wine Download PDFInfo
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- CN113373011A CN113373011A CN202110764222.0A CN202110764222A CN113373011A CN 113373011 A CN113373011 A CN 113373011A CN 202110764222 A CN202110764222 A CN 202110764222A CN 113373011 A CN113373011 A CN 113373011A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000020095 red wine Nutrition 0.000 title claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 42
- 241000219095 Vitis Species 0.000 claims abstract description 27
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 27
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 27
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000019674 grape juice Nutrition 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000013049 sediment Substances 0.000 abstract description 9
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- YLNDNABNWASMFD-UHFFFAOYSA-N 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline Chemical group C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C YLNDNABNWASMFD-UHFFFAOYSA-N 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 208000026487 Triploidy Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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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
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
-
- 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
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a preparation method of summer black dry red wine, wherein the grape variety is summer black grape, and the preparation method comprises the following steps: (1) CO 22Dipping, (2) threshing and sterilizing; (3) fermenting, (4) stirring, (5) detecting, (6) carrying out secondary fermentation, (7) filtering and sterilizing, (8) freezing, (9) filtering for multiple times, (10) bottling and packaging; the invention can effectively extract the fruit fragrance of the summer black grape, and greatly increase the fragrance of the summer black grape wine; can also effectively extract summer black grapePigment, which makes the wine body show gem red; and the content of sediments in the wine body is effectively reduced through freezing and multiple times of filtering.
Description
Technical Field
The invention relates to the field of preparation of wine, in particular to a preparation method of summer black dry red wine.
Background
Summer black grapes are triploid seedless grapes that are used primarily for fresh eating, but are not shelf stable. Storing for 20 days at the longest under the condition of a cold storage. The conventional method for brewing the dry red wine cannot solve the problems of thin color, light aroma and more wine body settlement in the later period of the summer black wine.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide a preparation method of summer black dry red wine, which can effectively improve the color and luster of the summer black wine, effectively extract the fragrance of the summer black wine, effectively reduce the sediment in the summer black wine and solve the problems of thin color, light fragrance and more sediment in the later period of the summer black wine.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of summer black dry red wine is provided, the grape variety is summer black grape, the preparation method comprises the following steps:
(1) using CO as raw material2Gas immersion is carried out for 24 h;
(2) manually threshing raw materials, crushing, manually picking out fine and small stalks, adding 30mg/L SO2Carrying out 24h of disinfection treatment;
(3) inoculating activated high-activity yeast with the inoculation amount of 35g/HL grape mash, and pouring into a barrel;
(4) stirring the grape mash 6 times a day, measuring the temperature, controlling the fermentation temperature to be 25-27 ℃ all the time, and detecting the density of the fermented grape juice every day;
(5) when the density of the fermented grape juice had dropped to 995g/L, the sugar concentration was started to be measured; when the total sugar concentration of the fermented grape juice is less than 4g/L, ending the fermentation, and carrying out skin-residue separation to obtain the wine base;
(6) performing secondary fermentation, adding lactobacillus 1g/HL into the wine base, fermenting with wine lees, controlling the fermentation temperature at 18-21 deg.C for 4 weeks;
(7) after the secondary fermentation is finished, pouring the barrel, separating wine lees, and filtering once by using a PP cotton filter element with the diameter of 5 mu m; filtering to obtain raw wine, and reusing SO2Sterilizing with the addition amount of 50 mg/L;
(8) sealing and standing the filtered and sterilized wine base in a refrigerated cabinet at-5 deg.C, and freezing for 15 days;
(9) taking out the refrigerated wine base, and carrying out secondary filtration by adopting a PP cotton filter element with the diameter of 1 mu m; filtering with diatomite filter; using SO2Sterilizing with the addition amount of 50 mg/L; then filtering by using a plate and frame filter;
(10) bottling and packaging.
Preferably, the filtering membrane used in the plate and frame filter is a 0.5 μm filtering membrane.
The invention has the beneficial effects that: the fruit fragrance of the summer black grape can be effectively extracted, and the fragrance of the summer black grape wine is greatly increased; the pigment of the summer black grape can be effectively extracted, so that the wine body is ruby red; and the content of sediments in the wine body is greatly reduced by freezing and filtering for many times.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
A method for preparing summer black dry red wine uses summer black grape as grape variety, and is summer black grape produced by organic cultivation in Ili river valley area, the yield per mu is controlled within 600 kg to 800 kg, the weight of hundred grains is within 380g, the harvesting time is controlled between 9 months 15 days to 9 months 25 days, and the physical and chemical indexes of the summer black grape during harvesting are required to reach the following standards: the total sugar content is 220g/L-260g/L, and the total acid content is 5.3g/L-7.3 g/L. The content of amino nitrogen is 150mg/L-200mg/L, and the preparation method comprises the following steps:
(1) using CO as raw material2Gas immersion is carried out for 24 h;
(2) manually threshing raw materials, crushing, manually picking out fine and small stalks, adding 30mg/L SO2Carrying out 24h of disinfection treatment;
(3) inoculating activated high-activity yeast with the inoculation amount of 35g/HL grape mash, and pouring into a barrel;
(4) stirring the grape mash 6 times a day, measuring the temperature, controlling the fermentation temperature to be 25-27 ℃ all the time, and detecting the density of the fermented grape juice every day;
(5) when the density of the fermented grape juice had dropped to 995g/L, the sugar concentration was started to be measured; when the total sugar concentration of the fermented grape juice is less than 4g/L, ending the fermentation, and carrying out skin-residue separation to obtain the wine base; the pigment of the summer black grape can be effectively extracted, so that the wine body is ruby red; the content of sediments in the wine body can be effectively reduced by separating the peel and the residue;
(6) performing secondary fermentation, adding lactobacillus 1g/HL into the wine base, fermenting with wine lees, controlling the fermentation temperature at 18-21 deg.C for 4 weeks; the fruit fragrance of the summer black grape can be effectively extracted, and the fragrance of the summer black grape wine is greatly increased;
(7) after the secondary fermentation is finished, pouring the barrel, separating wine lees, and filtering once by using a PP cotton filter element with the diameter of 5 mu m; can effectively reduce the content of sediment in the wine body to obtain filtered raw wine, and then use SO2Sterilizing with the addition amount of 50 mg/L;
(8) sealing and standing the filtered and sterilized wine base in a refrigerated cabinet at-5 deg.C, and freezing for 15 days; the function of reducing sediments is achieved;
(9) taking out the refrigerated wine base, and carrying out secondary filtration by adopting a PP cotton filter element with the diameter of 1 mu m; filtering with diatomite filter; using SO2Sterilizing with the addition amount of 50 mg/L; then filtering by using a plate and frame filter; can reduce the content of sediment in the wine body;
(10) bottling and packaging.
Furthermore, the filtering membrane used in the plate and frame filter is a filtering membrane with the diameter of 0.5 μm, which can play an effective filtering role.
The design of the invention can effectively extract the fruit fragrance of the summer black grape, and greatly increase the fragrance of the summer black grape wine; the pigment of the summer black grape can be effectively extracted, so that the wine body is ruby red; and the content of sediments in the wine body is effectively reduced by freezing and multiple times of filtering.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (2)
1. A preparation method of summer black dry red wine is characterized in that the grape variety is summer black grape, and the preparation method comprises the following steps:
(1) using CO as raw material2Gas immersion is carried out for 24 h;
(2) manually threshing and crushing the raw materials, and manually picking out fine and broken small stalksAdding 30mg/L SO2Carrying out 24h of disinfection treatment;
(3) inoculating activated high-activity yeast with the inoculation amount of 35g/HL grape mash, and pouring into a barrel;
(4) stirring the grape mash 6 times a day, measuring the temperature, controlling the fermentation temperature to be 25-27 ℃ all the time, and detecting the density of the fermented grape juice every day;
(5) when the density of the fermented grape juice had dropped to 995g/L, the sugar concentration was started to be measured; when the total sugar concentration of the fermented grape juice is less than 4g/L, ending the fermentation, and carrying out skin-residue separation to obtain the wine base;
(6) adding 1g/HL of lactobacillus into the raw wine, fermenting with wine lees, controlling the fermentation temperature at 18-21 ℃ for 4 weeks;
(7) after the secondary fermentation is finished, pouring the barrel, separating wine lees, and filtering once by using a PP cotton filter element with the diameter of 5 mu m; filtering to obtain raw wine, and reusing SO2Sterilizing with the addition amount of 50 mg/L;
(8) sealing and standing the filtered and sterilized wine base in a refrigerated cabinet at-5 deg.C, and freezing for 15 days;
(9) taking out the refrigerated wine base, and carrying out secondary filtration by adopting a PP cotton filter element with the diameter of 1 mu m; filtering with diatomite filter; using SO2Sterilizing with the addition amount of 50 mg/L; then filtering by using a plate and frame filter;
(10) bottling and packaging.
2. The process for preparing summer black dry red wine according to claim 1, wherein the filter membrane used in the plate and frame filter is a 0.5 μm filter membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110764222.0A CN113373011A (en) | 2021-07-06 | 2021-07-06 | Preparation method of summer black dry red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110764222.0A CN113373011A (en) | 2021-07-06 | 2021-07-06 | Preparation method of summer black dry red wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113373011A true CN113373011A (en) | 2021-09-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110764222.0A Pending CN113373011A (en) | 2021-07-06 | 2021-07-06 | Preparation method of summer black dry red wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN113373011A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114591798A (en) * | 2022-04-21 | 2022-06-07 | 中国农业大学 | Brewing method for improving fruit aroma of dry red wine and dry red wine |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA64601A (en) * | 2003-07-15 | 2004-02-16 | Natalia Hennadiivna Koroliova | A low alcohol drink |
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| WO2011151819A2 (en) * | 2010-06-01 | 2011-12-08 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Pseudozyma aphidis as a biocontrol agent against various plant pathogens |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
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-
2021
- 2021-07-06 CN CN202110764222.0A patent/CN113373011A/en active Pending
Patent Citations (8)
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| UA64601A (en) * | 2003-07-15 | 2004-02-16 | Natalia Hennadiivna Koroliova | A low alcohol drink |
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| WO2011151819A2 (en) * | 2010-06-01 | 2011-12-08 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Pseudozyma aphidis as a biocontrol agent against various plant pathogens |
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| CN103215195A (en) * | 2012-12-17 | 2013-07-24 | 青岛蔚蓝生物集团有限公司 | Saccharomyces cerevisiae and application of the same in dry red wine brewing |
| CN106281828A (en) * | 2015-05-26 | 2017-01-04 | 湖南农业大学 | A kind of summer black seedless semi-sweet low bubble pink wine and preparation method thereof |
| CN107365651A (en) * | 2017-09-08 | 2017-11-21 | 河北科技师范学院 | A kind of thick and heavy type claret of chateau pattern and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114591798A (en) * | 2022-04-21 | 2022-06-07 | 中国农业大学 | Brewing method for improving fruit aroma of dry red wine and dry red wine |
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Application publication date: 20210910 |