CN107603801A - A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process - Google Patents
A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process Download PDFInfo
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- CN107603801A CN107603801A CN201710987272.9A CN201710987272A CN107603801A CN 107603801 A CN107603801 A CN 107603801A CN 201710987272 A CN201710987272 A CN 201710987272A CN 107603801 A CN107603801 A CN 107603801A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process, comprise the following steps：Artificial harvesting V. amurensis, select, reject mildew and rot fruit therein, raw green fruit, second fruit, destemming is crushed, and the sulfurous aqueous acid that content of sulfur dioxide is 6% is added into the grape mash of processing.Grape mash after processing is delivered in fermentation tank, pectase and active dry yeast is added, is fermented, obtain zymotic fluid, wine spirit essence, rapid cooling are added, terminates fermentation, fermentation impregnates after terminating, and separates, wine sample is obtained, wine sample is subjected to ageing and disposal of stability, produced.The V. amurensis Sherry disclosed by the invention using V. amurensis as raw material, brewageed, mellow in taste, there is Spain sherry wine style characteristics, compensate for V. amurensis and brewage the defects of fragrance caused by claret gives birth to blue or green taste, bilgy odour weight, mouthfeel is very sour.
Description
Technical field
The present invention relates to a kind of Wine-making technique, and in particular to a kind of to brewage lacking for Sherry by raw material of V. amurensis
Sulphur and oxidation control brewage process.
Background technology
V. amurensis originates in northeast Changbai Mountain, through artificially breeding, turns out large quantities of V. amurensis improved seeds, but all in east
North cultivation.Though before the sandy bare land of NORTHWEST CHINA gobi cultivate V. amurensis not undercarriage, do not bury soil, yield spy is low, and adapt to
Property is very poor.At present, V. amurensis wine brewing is also concentrated mainly on northeast producing region, and Gansu Zi Xuan Wine Co., Ltd introduces mountain Portugal from northeast
Grape carry out cultivating and growing, by research of technique, solve V. amurensis in the adaptability problem of Gansu the Jiayu Pass Gobi Region and
Stable yields, high yield problem.
V. amurensis is distinct Chinese characteristics grape, and sour high, the tannin polyphenol height of V. amurensis, sugar-free extract is high and nutritional ingredient is high,
With higher value, but due to the restriction of breediness, when V. amurensis reaches physiological maturity its pol than relatively low,
And acidity is higher, using this V. amurensis as raw material, the claret color depth brewageed, wine degree is low, acidity is high, and sense of taste is unbalanced,
Mouthfeel extreme difference, therefore, the cultivated area of V. amurensis very little always, seriously constrain the development of V. amurensis.
The content of the invention
The present invention will originate in the V. amurensis kind " double red, double excellent " in China northeast, successfully introduce a fine variety the Jiayu Pass gobi bar
Planted under part it is successful, and based on this pass through the fermentation of half tank, the storage of half tank, half barrel of ageing, control oxidation grape fermented glutinous rice
Technique is made to brew out pure color, give off a strong fragrance, a kind of V. amurensis Sherry that mouthfeel is full, volatile acid is low.
The present invention adopts the following technical scheme that：A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process, bag
Include following steps：
A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process, the technique comprise the following steps：
（1）V. amurensis and cabernet sauvignon grape are manually plucked, selected, rejects go rotten fruit, raw green fruit and second fruit, destemming
It is broken；Then very count in mass ratio：50% ~ 95% V. amurensis and 10% ~ 5% cabernet sauvignon grape are mixed；
（2）To step（1）The sulfurous aqueous acid that content of sulfur dioxide is 6% is added in grape mash after processing, addition is
30ml/L；
（3）By step（2）Grape mash after processing is delivered in fermentation tank, and feeding is the 70% of fermentor vessel, and pan feeding adds simultaneously
Enter pectase, dosage is 10 ~ 20mg/L, then adds active dry yeast by 100 ~ 200mg/L addition, is fermented, is sent out
Oxygen cycle is seen daily once during ferment, obtains zymotic fluid；
（4）Treat step（3）Zymotic fluid fermentation to proportion be 1050~1060 when, add grape wine distilled spirit, cooling terminates
Fermentation, then impregnates, then expression separation, obtains wine sample；
（5）By step（4）Obtained wine thereby sample carries out the stainless steel basin ageing of 3 ~ 6 months, and stainless steel basin dressing amount is during storage
50%, to remove part wine mud；
（6）By step（5）Obtained wine thereby sample carries out the oak barrel during aging of 18~24 months again, and oak barrel dressing amount is 50%, ageing knot
Beam filters after disposal of stability and produces the V. amurensis Sherry that V. amurensis is brewageed.
Step of the present invention（1）In V. amurensis be Gansu Province the Jiayu Pass area gobi gravel culturing on soil mountain Portugal
Grape, destemming rate 95%, percentage of damage 85%.
Step of the present invention（3）In active dry yeast be the local yeast of screening the Jiayu Pass, active dry yeast uses
It is preceding first to add in grape juice, mix, standing is allowed to rehydration while is gently mixed activation, then adds.
Step of the present invention（3）The pectase of middle dispensing is purchased from the optivin pectases of France, the pectase point
Uniformly launch three times.
Step of the present invention（3）In fermentation tank be horizontal rotary fermentation tank, fermentation temperature is 22 ~ 24 DEG C, during fermentation
Between 96 ~ 120h.
Step of the present invention（4）The grape wine distilled spirit of middle addition is that will be fermented using Charente kettle formula distiller
The dry white wine for being not added with sulfurous acid by distilling the grape alcohol of acquisition twice.
Preferably, step（4）The time of middle dipping is 48 ~ 72h.
Step of the present invention（5）Trace oxygen is filled with into basin by irregular in middle stainless steel basin ageing,
Promote wine sample slowly ripe.
Step of the present invention（6）Oak barrel bung is tilted 15 ° during middle oak barrel during aging, does not add bucket during ageing.
The step（6）In disposal of stability terminate bucket for ageing after carry out glue under egg-white powder, filtered after clarification, then
Freezing processing is carried out at -5 ~ -6 DEG C；Filtering after disposal of stability includes cross-flow filtration, cardboard filter, membrane filtration.
The beneficial effects of the invention are as follows：
1. the present invention, using V. amurensis as primary raw material, the present invention selects suitable grape variety, using V. amurensis and sub-fraction
Cabernet sauvignon grape mixed fermentation, make former wine fragrance more complicated, wine body is fuller submissive；Raw material selection is straight after rejecting, destemming are broken
Meet the sulfurous aqueous acid for adding that content of sulfur dioxide is 6%, addition 30ml/L；By only adding in whole brewing process
Add a small amount of sulfur dioxide（Finished wine total sulfur dioxide content ＜ 60mg/L）, ensure that volatile acid does not raise.In modern red Portugal
During grape liquor brewing, sulfur dioxide adds auxiliary material as a kind of, and vital effect is played during wine production,
It has the effect such as selection, clarification, anti-oxidant, increasing acid, dissolving, and special role and effect due to sulfur dioxide, it is in grape
Occupy the status do not replaced in the production and storage of wine.And the present invention still may be used in the case of addition sulfur dioxide on a small quantity
To brew pure color, give off a strong fragrance, the top grape wine that mouthfeel is full, volatile acid is low.The V. amurensis snow that the present invention brewages
Jasmine wine has Spain sherry wine styles, effectively compensate for V. amurensis brewage caused by claret fragrance give birth to blue or green taste,
The defects of bilgy odour is heavy, mouthfeel is very sour.The present invention provides a kind of new method to be made grape wine by raw material of V. amurensis, improves
The value of V. amurensis, promotes the expansion of V. amurensis planting range.
2. the present invention uses half tank with brewageing for traditional wine compared to of the invention（Half barrel）Storage, half tank（Half barrel）It is old
Make, the brewing method such as control oxidation, the addition time of base liquor is distilled by grape, chemical examination calculates monitor fermentation process, terminates and sends out
The ferment time strictly controls the alcoholic strength of V. amurensis Sherry, obtains optimal former wine wine degree；The control of sugar is sent out by controlling
What ferment temperature accurately calculated grape mash converts sugar amount to realize.
3. impregnated, fermented by low temperature cold when brewageing V. amurensis Sherry, and through slow and abundant in French Oak bucket
Oxidation it is ripe.By carrying out certain dissolved oxygen or the processing of micro- oxygen, the V. amurensis Sherry wine body of preparation in production links
In beautiful deep ruby red, have strong oak fragrant and unique kind be fragrant, aroma alcohol and, it is sweet mouthfeel balance, full
It is brisk and neat.
4th, the V. amurensis that the present invention uses is double red, the double quality product kind of the northeast V. amurensis introduced, in the exclusive gas of the Jiayu Pass
Wait with the conditions of the gravel soil of gobi, utilize patent of invention《The new-type cultural method in V. amurensis gobi》Cultivation obtains, for the present invention
Offer raw material is provided.
Embodiment
The present invention is further illustrated with reference to embodiment, but institute's protection domain not limited to this of the present invention.
Embodiment 1
A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process, comprise the following steps：
（1）Manually harvesting 38 tons of V. amurensis and 4 tons of cabernet sauvignon grapes, select, reject mildew and rot fruit therein, raw green fruit, second fruit,
Destemming crushes.
（2）Step（1）The sulfurous aqueous acid 1.26L that content of sulfur dioxide is 6% is added in obtained grape mash.
（3）Grape mash after processing is pumped to volume, and while pan feeding, pectin is added in tank deck
Enzyme, dosage：840g.It is uniformly added into three times, then adds 6.3kg active dry yeasts by 150mg/L addition, sent out
Ferment, oxygen cycle is seen daily once during fermentation, obtains zymotic fluid.
（4）Zymotic fluid fermentation temperature is controlled at 22 ~ 24 DEG C, when fermentation to proportion is 1050, sample examination alcoholic strength and is contained
Sugar amount, wine spirit essence is added according to result of laboratory test, alcoholic strength is brought up to 18 °, cycle balance, while rapid cooling, eventually
Only ferment.Fermentation continues to impregnate after terminating, and for dipping after 48 hours, grape mash is carried out expression separation by separation gravity flow after drinking, and one or two
Secondary squeezing juice and gravity flow wine mixing, produce former wine wine sample.
（5）Gained former wine wine sample is stored in stainless cylinder of steel, is stored 3 ~ 6 months, to remove wine mud, the dress of basin during storage
Capacity is 50%, according to physical and chemical inspection result and sense organ taste during storage, during which adds instrument to tank using automatic micro- oxygen every month
In be passed through oxygen, to promote the maturation of wine sample.
（6）The storage of wine sample tank enters oak barrel and carries out ageing, 24 months ageing time after terminating, oak barrel dressing amount is 50%, will
Oak barrel bung tilts 15 °, does not add bucket during ageing.Then by 80mg/L in the V. amurensis Sherry taken out from oak barrel
Dosage add egg-white powder, it is well mixed and filtered after flocculating setting, after cold stability experimental result is qualified, cross-flow
Filter, produces V. amurensis Sherry, then filling.
The step of not illustrated in above example can use traditional wine brewage process and Conventional procedures, it should
Be pointed out that in actual production process, the dosage of pectase is 10 ~ 20mg/L, the dosage of active dry yeast be by
100mg/L ~ 200mg/L, fermentation temperature are 22 ~ 24 DEG C, 96 ~ 120h of fermentation time, and the criterion for termination of fermenting is that proportion is
1050 ~ 1060, dip time is 48 ~ 72h, 18 ~ 24 months oak barrel during aging time.
On this basis, following optimal test parameters is obtained after test of many times：
Embodiment 2
In following embodiments, pectase is purchased from the optivin of France, and active dry yeast is the local wild ferment of the Jiayu Pass of screening
It is female.
（1）Manually harvesting 38 tons of V. amurensis and 4 tons of cabernet sauvignon grapes, select, reject mildew and rot fruit therein, raw green fruit, two
Inferior fruit, destemming crush, destemming rate 95%, percentage of damage 85%.
（2）To step（1）The sulfurous aqueous acid 1.26L that content of sulfur dioxide is 6% is added in the grape mash of processing.
（3）By step（2）Grape mash after processing is pumped to volume, pan feeding it is same
When, pectase, dosage are uniformly added into three times in tank deck：840g.Then it is dry to add 6.3kg activity by 150mg/L addition
Yeast（Active dry yeast is first added in grape juice before using, careful to mix, and standing is allowed to rehydration while is gently mixed activation, so
After add）, fermented, obtain zymotic fluid.
（4）Step（3）Zymotic fluid fermentation temperature control at 22 ~ 24 DEG C, fermentation to proportion be 1050 when, sample examination wine
Precision and sugar content, grape wine distilled spirit is added according to result of laboratory test, and alcoholic strength brought up into 18 °, cycle balance, while fast
Prompt drop temperature terminates fermentation.Fermentation continues to impregnate after terminating, daily circulation 2 times.Dipping is after 48 hours, separation gravity flow wine, after by Portugal
Grape wine with dregs is squeezed into Atmosphere Presser and squeezed, and a twice pressing juice and gravity flow wine mixing, produces former wine wine sample.
（5）By step（4）Obtained wine thereby sample is stored 4 months in stainless cylinder of steel, to remove wine mud, the dressing of basin during storage
Measure as 50%, during which lead to oxygen once using automatic micro- oxygen addition instrument every month, then turn tank and remove wine mud, enter French Oak bucket and enter
Row ageing, the dressing amount of basin is 50% during storage, 24 months ageing time.In the V. amurensis Sherry taken out from oak barrel
80mg/L egg-white powder is added, is well mixed and is filtered after flocculating setting, then is squeezed into heat insulation tank, is cooled to -5 ~ -6 DEG C, is protected
Temperature 10 days, after cold stability experimental result is qualified, cross-flow filtration is then filling, produces V. amurensis Sherry.Obtained wine thereby sample is managed
It is as shown in table 1 to change index：
The wine sample physical and chemical index of the V. amurensis Sherry of table 1..
Analyzed through wine sample, the V. amurensis Sherry that this method is brewageed, wine body is in deep ruby red, and sparkling and crystal-clear beautiful, fruity is only
Special, strong, wine body is harmonious, mellow, tasty and refreshing, plentiful, and structure sense is strong, long times of aftertaste, has the style of Spain's sherry wine special
Point.Analysis display, this V. amurensis Sherry have protein, carbohydrate, cellulose, organic acid, pectin and 18 kinds of amino acid, also contained
There are trace element, Hu trailing plants h elements, Wei Shengsuo B1, B2, nicotinic acid, vitamin c etc..Its flavonoid content is cultivation Portugal
More than 3 times of grape wine, Resveratrol content are 2 ~ 3 times of cultivating grape.
Above-described is only the preferred embodiment of the present invention.It should be understood that for the person of ordinary skill of the art,
Under technical inspiration provided by the present invention, as the common knowledge of this area, other equivalent modifications and improvement can also be made,
Also it should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process, it is characterised in that：The technique comprises the following steps：
（1）V. amurensis and cabernet sauvignon grape are manually plucked, selected, rejects go rotten fruit, raw green fruit and second fruit, destemming
It is broken；Then very count in mass ratio：50% ~ 95% V. amurensis and 10% ~ 5% cabernet sauvignon grape are mixed；
（2）To step（1）The sulfurous aqueous acid that content of sulfur dioxide is 6% is added in grape mash after processing, addition is
30ml/L；
（3）By step（2）Grape mash after processing is delivered in fermentation tank, and feeding is the 70% of fermentor vessel, and pan feeding adds simultaneously
Enter pectase, dosage is 10 ~ 20mg/L, then adds active dry yeast by 100 ~ 200mg/L addition, is fermented, is sent out
Oxygen cycle is seen daily once during ferment, obtains zymotic fluid；
（4）Treat step（3）Zymotic fluid fermentation to proportion be 1050~1060 when, add grape wine distilled spirit, cooling terminates
Fermentation, then impregnates, then expression separation, obtains wine sample；
（5）By step（4）Obtained wine thereby sample carries out the stainless steel basin ageing of 3 ~ 6 months, and stainless steel basin dressing amount is during storage
50%, to remove part wine mud；
（6）By step（5）Obtained wine thereby sample carries out the oak barrel during aging of 18~24 months again, and oak barrel dressing amount is 50%, ageing knot
Beam filters after disposal of stability and produces the V. amurensis Sherry that V. amurensis is brewageed.
2. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Institute
State step（1）In V. amurensis be Gansu Province the Jiayu Pass area gobi gravel culturing on soil V. amurensis, destemming rate 95%, break
Broken rate 85%.
3. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Institute
State step（3）In active dry yeast be the local yeast of screening the Jiayu Pass, active dry yeast use before first in addition grape juice,
Mix, standing is allowed to rehydration while is gently mixed activation, then adds.
4. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Institute
State step（3）The pectase of middle dispensing is uniformly to be launched in three times purchased from the optivin pectases of France, the pectase.
5. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Institute
State step（3）In fermentation tank be horizontal rotary fermentation tank, fermentation temperature is 22 ~ 24 DEG C, 96 ~ 120h of fermentation time.
6. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Institute
State step（4）The grape wine distilled spirit of middle addition is to be not added with sulfurous acid by what is fermented using Charente kettle formula distiller
Dry white wine passes through the grape alcohol for distilling acquisition twice.
7. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Step
Suddenly（4）The time of middle dipping is 48 ~ 72h.
8. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Step
Suddenly（5）Trace oxygen is filled with into basin by irregular in middle stainless steel basin ageing, promotes wine sample slowly ripe.
9. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：Step
Suddenly（6）Oak barrel bung is tilted 15 ° during middle oak barrel during aging, does not add bucket during ageing.
10. a kind of few sulphur of V. amurensis Sherry and oxidation control brewage process according to claim 1, it is characterised in that：
Step（6）In disposal of stability terminate bucket for ageing after carry out glue under egg-white powder, filtered after clarification, then enter at -5 ~ -6 DEG C
Row freezing processing；Filtering after disposal of stability includes cross-flow filtration, cardboard filter, membrane filtration.
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| CN110157574A (en) * | 2019-06-04 | 2019-08-23 | 甘肃紫轩酒业有限公司 | A kind of brewing method of raspberry ligueur |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | The brewing process of a kind of natural hairy grape sherry wine |
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