CN113549509A

CN113549509A - Grape wine preparation process

Info

Publication number: CN113549509A
Application number: CN202110856573.4A
Authority: CN
Inventors: 刘静; 刘军
Original assignee: Hubei Golden Autumn Agriculture High Tech Co ltd
Current assignee: Hubei Golden Autumn Agriculture High Tech Co ltd
Priority date: 2021-07-28
Filing date: 2021-07-28
Publication date: 2021-10-26
Anticipated expiration: 2041-07-28
Also published as: CN113549509B

Abstract

The invention relates to a wine preparation process, which comprises the steps of selecting grapes, removing stalks, softening and crushing, adding food-grade potassium metabisulfite, pectinase and peony pollen into the grapes to obtain grape mash, soaking the grape mash at a low temperature, taking out 5-15% of clear liquid, adding a peony petal extracting solution into the grape mash, and fermenting to obtain base wine 1, or adding peony petals into the grape mash before fermentation and fermenting together; and (3) heating and fermenting the rest grape mash with the skin residue, filtering to obtain base wine 2, and mixing the base wine 1 and the base wine 2 according to a mass ratio of 1: blending according to the proportion of 3-9, homogenizing the blended mixed liquor, clarifying, and canning to obtain a bottle of wine with strong fragrance. The preparation process of the wine provided by the invention can ensure the original aroma of the wine, can also increase different flavors, enables the aroma of the wine to be stronger, has low alcohol degree, and is suitable for most groups to drink.

Description

Grape wine preparation process

Technical Field

The invention belongs to the technical field of fruit wine brewing, and particularly relates to a process for preparing wine.

Background

The grape wine is fermented wine with certain alcohol content and is brewed with fresh grape or grape juice as material and through fermentation with wild yeast or artificially added Saccharomyces cerevisiae. The wine grape variety in China is mainly red grape variety accounting for about 80%, and white grape variety accounting for about 20%, wherein Cabernet Sauvignon is the wine grape variety with the largest cultivation amount in China, and then Cabernet Sagittifolius, Pinlizhu, Heipingle, Shela and other varieties. The high-quality grape raw materials are supplemented with various biological reactions, chemical conversions and the like to be smoothly carried out, so that the high-quality grape wine is brewed, namely the brewing process required by the grape wine.

The wine brewing process is characterized in that on the premise of excellent raw material quality, all potential beneficial factors in the grape raw materials are displayed in the wine to the maximum extent as far as possible, and meanwhile, the defects of the raw material quality are removed or hidden, so that the wine with excellent quality is brewed. The method has high requirements on the brewing process of the wine, and the quality of the brewing process has extremely important influence on the quality of the wine.

At present, the brewing process of wine also has the corresponding brewing process to improve the quality of wine due to different impregnation modes, time, fermentation temperature, product types and the like, and mainly comprises the traditional brewing process and CO₂The brewing process comprises a dipping brewing process, a hot dipping brewing process, a flash evaporation brewing process, a low-temperature dipping brewing process and the like.

Although the types of brewing processes of the wine are various, the quality of the wine is obvious, wherein the fragrance is the soul of the wine, and with the development of the wine brewing industry, people can not meet the requirements of pure and sporadic fragrances, and pursue the wine with more complex and rich fragrance and lower alcohol degree.

Therefore, it is necessary to provide a preparation process of wine, which can ensure the original aroma of wine, and can increase different flavors, so that the wine has stronger aroma and low alcohol content, and is suitable for most groups to drink.

Disclosure of Invention

In order to solve the problems, the invention provides a wine preparation process, which can ensure the original aroma of wine, can also increase different flavors, makes the aroma of the wine stronger, has low alcohol content, and is suitable for most groups to drink.

The invention is realized by adopting the following technical scheme: a wine preparation process comprises the following steps:

step S1, picking the grapes during the ripening period, removing the mildewed and diseased fruits, and removing stalks and crushing the screened grapes softly;

step S2, adding food-grade potassium metabisulfite and pectinase into the crushed red grape juice with the skin residue, and adding peony pollen into the red grape juice to obtain grape mash;

step S3, the grape mash prepared in the step S2 is dipped in a fermentation tank, and 5% -15% of clear liquid is taken out after the dipping is finished;

step S4, adding the clear liquid taken out in the step S3 into a peony petal extracting solution, adding saccharomyces cerevisiae into another fermentation tank for fermentation to obtain base wine 1, wherein the mass ratio of the clear liquid taken out in the step S3 to the peony petal extracting solution is 1: 0.15-0.25;

step S5, adding saccharomyces cerevisiae into the part with the skin residue left in the fermentation tank of the step S3 for fermentation, and filtering to obtain base liquor 2;

step S6, blending the base liquor 1 obtained in step S4 and the base liquor 2 obtained in step S5, wherein the base liquor 1: the base liquor 2 is prepared from the following raw materials in a mass ratio of 1: 3-9;

and step S7, homogenizing the mixed liquor blended in the step S6, clarifying and canning to obtain a bottle of wine with strong fragrance.

Further, the red grapes selected in the step S1 are one or more of cabernet sauvignon, pindol and terpineol.

Further, the process temperature of the steps of removing the stalks, softly crushing and S2 in the step S1 is controlled to be 6-10 ℃.

Further, 80-90 mg/L of potassium metabisulfite, 20-30 mg/L of pectinase and 50-100 mg/L of peony pollen are added in the step S2.

Further, the dipping temperature in the step S3 is 6-10 ℃, and the time is 2-6 days.

Further, the preparation method of the peony petal extract in step S4 is as follows: selecting peony petals without damage on the appearance, grinding, adding hot water with the mass 2-4 times that of the peony petals and the temperature of 80-90 ℃ for leaching, and filtering to obtain filtrate 1; leaching the filter residue with 2-3 times of hot water with the mass of 90-95 ℃ again to obtain filtrate 2; and mixing the filtrate 1 and the filtrate 2, finely filtering, and concentrating in vacuum to one third of the volume of the mixed liquid to obtain the peony petal extracting solution.

Furthermore, the fermentation in the step S4 is implemented by adding 0.2g/L of saccharomyces cerevisiae into a fermentation tank at 25-30 ℃.

Further, peony petals are added to the step S4 before fermentation.

Further, the fermentation in the step S5 is to add 0.2g/L of saccharomyces cerevisiae into a fermentation tank at 25-30 ℃ for fermentation for 4-8 days.

Further, the clarification treatment in the step S7 is to obtain a clarified liquid after filtering by adding 0.5g/L of diatomite.

The invention has the beneficial effects that:

1. according to the preparation process of the grape wine, after the grapes are softly crushed, food-grade potassium metabisulfite and pectinase are added, and peony pollen is also added. The potassium metabisulfite is used as a reducing agent, can prevent substances in the grape mash from being oxidized, the grape mash is wholly acidic, the potassium metabisulfite can be oxidized to generate sulfur dioxide under the acidic condition and can be filled in a fermentation tank, the substances in the grape mash can be further prevented from being oxidized, and the effects of sterilization and disinfection can be achieved. The grape skin can be soaked for a long time, the phenolic substances mostly have phenolic hydroxyl groups and have special aromatic taste, under the acidic condition, pectinase can decompose cell walls in peony pollen, the peony pollen contains a large amount of enzymes, flavonoids and organic acid, the organic acid can be combined with the phenolic substances with the phenolic hydroxyl groups, the concentration of the phenolic substances is reduced, the leaching of the phenolic substances is further promoted, the flavonoid substances in the peony pollen increase the types of nutrient substances in the grape wine, and the enzyme in the peony pollen can also play a synergistic effect with the pectinase in the fermentation process of grape mash, so that the nutrient substances in the grape skin, grape pulp and pollen are further released. In the invention, the peony pollen which is a natural substance is added in the step of dipping, so that not only can some nutrient substances be added, but also the functions of the wine are enriched, and the enzymolysis process in dipping and fermentation can be promoted.

2. The wine preparation process of the invention obtains base wine 1 by fermentation, the base wine 1 is obtained by jointly fermenting the dipped clear liquid and the peony petal extracting solution, the peony petal extracting solution contains a large amount of amino acid, vitamin A, vitamin C, a plurality of trace elements and mineral substances required by human body, meanwhile, the peony petals contain phenols and lipids with aromatic substances, not only can enrich the aromatic substances of the wine, but also can increase different nutrient substances, as the peony petal extracting solution loses part of the aromatic substances and destroys the structures of some functional proteins by high temperature, preferably, the peony petals are also added before fermentation, the dipped supernatant contains pectinase and a plurality of enzymes in peony pollen, the cell walls of the peony petals can be further degraded in the fermentation process, and the aromatic substances easy to volatilize in the peony petals can be combined with other substances in a fermentation tank, the obtained product has strong fragrance, and can release substances with strong oxidation resistance such as anthocyanidin.

3. The preparation process of the wine adopts low-temperature impregnation at 6-10 ℃ and high-temperature fermentation at 25-30 ℃, small-molecule phenolic substances in the grapes can be rapidly and massively leached out when the grape mash is at the low temperature of 6-10 ℃, macromolecular phenolic substances are favorably leached out when the grape mash is at the high temperature of 25-30 ℃, and the steps of low temperature and high temperature are adopted, so that the small-molecule phenolic substances and the macromolecular phenolic substances with aromatic odor in the grapes are favorably extracted, and the aroma of the wine is more complex and rich.

4. The base wine 1 obtained by the wine preparation process disclosed by the invention contains phenols, polysaccharides and other substances in grapes, and peony pollen and peony petals also contain macromolecular substances such as proteins and lipids, and in the homogenizing process, a homogenizer carries out superfine dispersion and emulsification on the materials, wherein the lipid substances are hydrolyzed under an acidic condition, and the hydrolyzed substances can be respectively combined with other phenols with hydroxyl groups and protein macromolecules with carboxyl groups to form a certain network structure, so that the stability of the wine is further enhanced.

Detailed Description

The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.

Example 1

Step S1, selecting two kinds of grapes, namely cabernet sauvignon and pinvit, picking the grapes during the ripening period of the grapes, removing mildewed and diseased fruits, removing stalks and softly crushing the screened grapes, and controlling the temperature in the whole process to be 6 ℃;

step S2, taking 100L of crushed red grape juice with skin residue, adding 8g of food-grade potassium metabisulfite and 2g of pectinase, and adding 2g of peony pollen to obtain grape mash, wherein the temperature is controlled to be 6 ℃;

step S3, soaking the grape mash prepared in the step S2 in a fermentation tank at the temperature of 6 ℃, and taking out 10L of clear liquid after 2 days of soaking;

step S4, selecting peony petals without damage on appearance, grinding, adding hot water with the mass 2 times that of the peony petals at 80 ℃ for leaching, and filtering to obtain filtrate 1; leaching the filter residue with 2 times of hot water at 90 ℃ to obtain filtrate 2; mixing the filtrate 1 and the filtrate 2, finely filtering, and concentrating in vacuum to one third of the volume of the mixed liquid to obtain a peony petal extracting solution, adding the peony petal extracting solution into the clear liquid taken out in the step S3, wherein the mass ratio of the taken clear liquid to the peony petal extracting solution is 1:0.15, pouring the wine into another fermentation tank, adding peony petals into the fermentation tank, wherein the addition amount of the peony petals is 0.5 percent of the mass of the liquid, adding 0.2g of saccharomyces cerevisiae into each liter of liquid, and fermenting for 3 days at the temperature of 25 ℃ to obtain base wine 1;

step S5, adding 0.2g of saccharomyces cerevisiae per liter of the part with the skin residue left in the fermentation tank of the step S3, fermenting for 4 days at the temperature of 25 ℃, and filtering to obtain base liquor 2;

step S6, blending the base liquor 1 obtained in step S4 and the base liquor 2 obtained in step S5, wherein the base liquor 1: the base liquor 2 is prepared from the following raw materials in a mass ratio of 1: 3;

and step S7, homogenizing the mixed liquor blended in the step S6 in a homogenizer, adding 0.5g of diatomite into each liter of the mixed liquor after homogenizing, clarifying, filtering by a plate frame, and canning to obtain a bottle of wine with strong fragrance.

Example 2

Step S1, selecting cabernet sauvignon grapes, picking during grape ripening, removing mildewed and diseased fruits, removing stalks and soft crushing of the screened grapes, and controlling the temperature in the whole process to be 10 ℃;

step S2, taking 100L of crushed red grape juice with skin residue, adding 9g of food-grade potassium metabisulfite and 3g of pectinase, and adding 10g of peony pollen to obtain grape mash, wherein the temperature is controlled to be 10 ℃;

step S3, soaking the grape mash prepared in the step S2 in a fermentation tank at the temperature of 10 ℃, and taking out 15L of clear liquid after the soaking is completed for 6 days;

step S4, selecting peony petals without damage on appearance, grinding, adding hot water with the mass of 4 times of the peony petals at 90 ℃ for leaching, and filtering to obtain filtrate 1; leaching the filter residue with 3 times of hot water at 95 ℃ to obtain filtrate 2; mixing the filtrate 1 and the filtrate 2, finely filtering, and concentrating in vacuum to one third of the volume of the mixed liquid to obtain a peony petal extracting solution, adding the peony petal extracting solution into the clear liquid taken out in the step S3, wherein the mass ratio of the taken clear liquid to the peony petal extracting solution is 1: 0.25, pouring the wine into another fermentation tank, adding peony petals into the fermentation tank, wherein the addition amount of the peony petals is 0.5 percent of the mass of the liquid, adding 0.2g of saccharomyces cerevisiae into each liter of liquid, and fermenting for 5 days at the temperature of 30 ℃ to obtain base wine 1;

step S5, adding 0.2g of saccharomyces cerevisiae per liter of the part with the skin residue left in the fermentation tank of the step S3, fermenting for 8 days at the temperature of 30 ℃, and filtering to obtain base liquor 2;

step S6, blending the base liquor 1 obtained in step S4 and the base liquor 2 obtained in step S5, wherein the base liquor 1: the base liquor 2 is prepared from the following raw materials in a mass ratio of 1: 9;

Example 3

Step S1, selecting two kinds of grapes, namely cabernet sauvignon and black pinolet, picking the grapes during the ripening period of the grapes, removing mildewed and diseased fruits, removing stalks and softly crushing the screened grapes, and controlling the temperature in the whole process to be 8 ℃;

step S2, taking 100L of crushed red grape juice with skin residue, adding 8.5g of food-grade potassium metabisulfite and 2.5g of pectinase, and adding 7.5g of peony pollen to obtain grape mash, and controlling the temperature to be 8 ℃;

step S3, soaking the grape mash prepared in the step S2 in a fermentation tank at the soaking temperature of 8 ℃, and taking out 10L of clear liquid after the soaking is finished for 4 days;

step S4, selecting peony petals without damage on appearance, grinding, adding hot water with the mass 3 times that of the peony petals and the temperature of 85 ℃ for leaching, and filtering to obtain filtrate 1; leaching the filter residue with 3 times of hot water at 95 ℃ to obtain filtrate 2; mixing the filtrate 1 and the filtrate 2, finely filtering, and concentrating in vacuum to one third of the volume of the mixed liquid to obtain a peony petal extracting solution, adding the peony petal extracting solution into the clear liquid taken out in the step S3, wherein the mass ratio of the taken clear liquid to the peony petal extracting solution is 1: 0.2, filling the mixture into another fermentation tank, adding peony petals into the fermentation tank, wherein the addition amount of the peony petals is 0.5 percent of the mass of the liquid, adding 0.2g of saccharomyces cerevisiae into each liter of liquid, and fermenting at the temperature of 27 ℃ for 4 days to obtain base wine 1;

step S5, adding 0.2g of saccharomyces cerevisiae per liter of the part with the skin residue left in the fermentation tank of the step S3, fermenting for 6 days at the temperature of 27 ℃, and filtering to obtain base liquor 2;

step S6, blending the base liquor 1 obtained in step S4 and the base liquor 2 obtained in step S5, wherein the base liquor 1: the base liquor 2 is prepared from the following raw materials in a mass ratio of 1: 6;

Example 4

step S2, taking 100L of crushed red grape juice with skin residue, adding 8.5g of food-grade potassium metabisulfite and 2.5g of pectinase to obtain grape mash, and controlling the temperature to be 8 ℃;

step S4, selecting peony petals without damage on appearance, grinding, adding hot water with the mass 3 times that of the peony petals and the temperature of 85 ℃ for leaching, and filtering to obtain filtrate 1; leaching the filter residue with 3 times of hot water at 95 ℃ to obtain filtrate 2; mixing the filtrate 1 and the filtrate 2, finely filtering, and concentrating in vacuum to one third of the volume of the mixed liquid to obtain a peony petal extracting solution, adding the peony petal extracting solution into the clear liquid taken out in the step S3, wherein the mass ratio of the taken clear liquid to the peony petal extracting solution is 1: 0.2, pouring the mixture into another fermentation tank, adding 0.2g of saccharomyces cerevisiae into each liter of liquid, fermenting for 4 days at the temperature of 27 ℃ to obtain base wine 1;

Example 5

Example 6

Example 7

step S2, taking 100L of crushed red grape juice with skin residue, adding 8.5g of food-grade potassium metabisulfite, and adding 7.5g of peony pollen to obtain grape mash, wherein the temperature is controlled to be 8 ℃;

step S5, adding 0.2g of saccharomyces cerevisiae into each liter of the part with the skin residue left in the fermentation tank of the step S3, adding 2.5g of pectinase into the part with the skin residue, fermenting for 6 days at the temperature of 27 ℃, and filtering to obtain base liquor 2;

The samples prepared in the examples 1 to 7 according to the preparation process were placed for a period of time, wherein the aroma, taste, stability and appearance were evaluated by the sample evaluation of tissue specialty assessors, and the phenols, flavonoids and anthocyanins in wine were measured, and the results are shown in tables 1 and 2.

TABLE 1 wine evaluation results

From the above table, the peony pollen and the peony petals are added in the embodiments 1-3, the obtained wine is rich in fermentation aroma, has strong peony fragrance, is stable, clear and transparent, and has no layering, the embodiment 4 is a control group, the peony pollen and the peony petals are not added, the obtained wine is only the fermentation aroma of the wine, is relatively rough in taste, and is poor in stability and precipitates, which indicate that macromolecular substances such as proteins and lipids contained in the peony pollen and the peony petals can be combined with other phenolic substances with hydroxyl groups and protein macromolecules with carboxyl groups to form a certain network structure, and the stability of the wine is enhanced. In example 5, peony flower was not added, but the obtained wine was unstable and slightly turbid, whereas in example 6, peony flower was not added, but the obtained wine was unstable and slightly precipitated. In example 7, pectinase is added into a fermentation tank at the time of fermentation, and the fragrance and stability of the wine are not influenced.

TABLE 2 Total phenols, Total Flavonoids and Total anthocyanins content of the wines

From the above table, it can be seen that, in comparative examples 1, 2, 3 and 4, the contents of total phenols, total flavonoids and total anthocyanins in the wine after the peony petals and the peony pollen are added in examples 1 to 3 are obviously higher than that in comparative example 4, no peony pollen is added in example 5, no peony petals are added in example 6, and the influence of the peony pollen on the content of nutrients in the wine is larger than that of the peony petals in comparative examples 5 and 6.

Claims

1. A wine preparation process is characterized by comprising the following steps:

2. A wine preparation process according to claim 1, wherein: the red grape selected in the step S1 is one or more of cabernet sauvignon, pinlizard and black pinolet.

3. A wine preparation process according to claim 1, wherein: and the process temperature of the steps of removing the stalks, softly crushing and S2 in the step S1 is controlled to be 6-10 ℃.

4. A wine preparation process according to claim 1, wherein: 80-90 mg/L of potassium metabisulfite, 20-30 mg/L of pectinase and 50-100 mg/L of peony pollen are added in the step S2.

5. A wine preparation process according to claim 1, wherein: in the step S3, the dipping temperature is 6-10 ℃, and the time is 2-6 days.

6. A wine preparation process according to claim 1, wherein: the preparation method of the peony petal extracting solution in the step S4 is as follows: selecting peony petals without damage on the appearance, grinding, adding hot water with the mass 2-4 times that of the peony petals and the temperature of 80-90 ℃ for leaching, and filtering to obtain filtrate 1; leaching the filter residue with 2-3 times of hot water with the mass of 90-95 ℃ again to obtain filtrate 2; and mixing the filtrate 1 and the filtrate 2, finely filtering, and concentrating in vacuum to one third of the volume of the mixed liquid to obtain the peony petal extracting solution.

7. A wine preparation process according to claim 1, wherein: and the fermentation in the step S4 is to add 0.2g/L of saccharomyces cerevisiae into a fermentation tank at 25-30 ℃ for fermentation for 3-5 days.

8. A wine preparation process according to claim 1, wherein: peony petals are also added into the step S4 before fermentation.

9. A wine preparation process according to claim 1, wherein: and the fermentation in the step S5 is to add 0.2g/L of saccharomyces cerevisiae into a fermentation tank at 25-30 ℃ for fermentation for 4-8 days.

10. A wine preparation process according to claim 1, wherein: the clarification treatment in step S7 is to add 0.5g/L of diatomite and obtain a clear liquid after filtration.