CN101302463B - Preparation of wine - Google Patents

Abstract

The invention discloses a method for preparing wine. The wine is prepared after washing and stem removal of fresh grapes, crushing the fresh grapes into slurry, fermentation and cold-hot treatment for two times and then hoard. The wine prepared is bright in luster and pure in mouthfeel, and the contents of various nutritive materials contained are high.

Description

A kind of preparation of wine

Technical field

The present invention relates to the drink food technical field, a kind of specifically technical field of grape wine preparation.

Background technology

Grape wine is mainly brewageed by grape fermentation and is formed, therefore the multiple nutritional components that not only contains grape itself in the wine, but also have multiple nutritional components, the especially trans-resveratrol that produces during the fermentation, have antioxygenation, can prevent fatty liver, cardiovascular and arteriosclerosis, but blood fat reducing, blood pressure, urinary stone disease, senile dementia etc. can be eliminated rubbish in the body, cancer-resisting, can also delaying female climacterium, alleviate involutional reaction.Because these advantages that grape wine has, it has become popular a kind of drinks drink, but existing grape wine mostly is and adds white sugar and blend and form, though or useful pure fresh grape is brewageed, but technology is simple and crude coarse, the various nutrient composition contents that contain in the grape wine that makes are little, and mouthfeel is not good yet.Therefore be necessary brewing grape wine technology is improved, make it can prepare nutrient composition content height, grape wine that mouthfeel is good.

Summary of the invention

Goal of the invention of the present invention is for a kind of preparation of wine is provided, and is good with the various nutrient composition content height of grape wine, the mouthfeel of this method preparation.

The technical scheme that realizes the foregoing invention purpose is as follows:

A kind of preparation of wine comprises the following step:

A. fresh grape is cleaned and is removed stalk, broken pulping;

B. the stainless steel cask of grape slurry being packed into press 1～1.2% adding yeast of grape with weight, 15～20 ℃ of following sealed fermentings of temperature 24 hours;

C. open bung juice is stirred, left standstill 144～168 hours;

D. the juice that ferments is filtered to juice pure, do not have assorted;

E. the stainless steel cask of packing into of the juice after will filtering is at 15～20 ℃ of temperature airtight Secondary Fermentations 166～170 hours down;

F. the juice of Secondary Fermentation after 168～192 hours, is reduced to normal temperature 85～95 ℃ of following thermal treatments, after 168～192 hours, rise to normal temperature 1～3 ℃ of following deepfreeze again;

G. will go up step liquid closed through cold and hot processing, and ventilate down at 15～20 ℃ and stored sth. in a cellar 30-60 days;

H. the canned finished product that is under sterile state.

Ventilation in the above-mentioned g step is stored sth. in a cellar, and takes all factors into consideration from aspects such as costs, gets final product in 30～40 days.

Fresh grape is adopted in the present invention's preparation vinous fully, and through fermenting twice and cold and hot processing, gained grape wine color and luster is bright-coloured, mouthfeel alcohol just, contained various nutrition content height.

Embodiment

The invention will be further described below in conjunction with specific embodiment.

A kind of preparation of wine comprises the following steps:

One. slurrying

At first new fresh grape is washed airing, after remove stalk, then the grape after going to obstruct is put into beating crusher uniformly and is broken into oar.

Two. grape juice primary fermentation

The grape oar is put into stainless steel cask, put to nine fens full backs on the upper strata and to spray yeast by weight 100:1 uniformly.Then bucket is added a cover.Bucket is put to fermenting in the proving room of 18 ℃ of sealings of temperature, opened bung after 24 hours and the juice in the bucket is stirred with agitator, quiet blowing juice 158 hours, this moment, juice became light red, and alcohol reaches 5-6%v/v, and fermentation is for the first time finished.

Three. filter and slag tap

The juice that primary fermentation is good filters with fine and closely woven filtering net, and making sure to keep in mind juice must not contact with copper or iron phase, is filtered to not have to mix, and juice is pure can.

Four. the Sucus Vitis viniferae Secondary Fermentation

Filter in the good juice placement stainless steel cask and add a cover, bucket is put back to the indoor fermentation of sealing and fermenting 168 hours, room temp is controlled at about 18 ℃, and this moment, juice became dark ruby red color, and alcoholic strength reaches 10-14%v/v, and Secondary Fermentation is finished.

Five. cold and hot processing

The juice that secondary fermentation is good connects bucket and puts heating container into.The equal perseverance of temperature is heated to 90 ℃ at normal temperatures, opens heating container after 180 hours and makes temperature fall back normal temperature.Juice after will heating again connects bucket and puts in the refrigeration chamber.Room temp is reduced to 2 ℃ to be stopped freezing after 180 hours.Opening refrigeration chamber makes it to normal temperature.

Six. advance the storehouse storage

The bucket that installs wine is put into the airy vault after sealing.Temperature is controlled at 18 ℃.Both can go out the cellar for storing things after 30 days.Can becomes required finished product under sterile state at last.

The like product test item parameter as a comparison that makes for additive method on the parameter of the test item of present embodiment and the market in the following table 1.

Table 1

Interventions Requested	Index request	This routine assay	The comparison test result
				Alcoholic strength (20 ℃), % (V/V)	11.0±1.0	11.1	11.9
Total reducing sugar (with glucose meter), g/L	≤4.0	1.2	1.6
				Titrable acid, g/L	5.0～7.5	6.2	6.3
Volatile acid (with acetometer), g/L	≤1.1	0.6	0.8
				Free sulfur dioxide, mg/L	≤50	0.9	2.6
Total sulfur dioxide, mg/L	≤250	4.7	13.6
				Sugar-free extract, g/L	≥17.0	17.1	15.9
Iron, mg/L	≤8.0	1.2	0.5
				Lead, mg/L	≤0.5	0.05	0.08

Claims (1)

1. preparation of wine comprises the following step:

A. fresh grape is cleaned and is removed stalk, broken pulping;

B. the stainless steel cask of grape slurry being packed into press 1～1.2% adding yeast of grape slurry weight, 15～20 ℃ of following sealed fermentings of temperature 24 hours;

C. open bung juice is stirred, left standstill 144～168 hours;

D. the juice that ferments is filtered to juice pure, do not have assorted;

E. the stainless steel cask of packing into of the juice after will filtering is at 15～20 ℃ of temperature airtight Secondary Fermentations 166～170 hours down;

F. the juice of Secondary Fermentation after 168～192 hours, is reduced to normal temperature 85～95 ℃ of following thermal treatments, after 168～192 hours, rise to normal temperature 1～3 ℃ of following deepfreeze again;

G. will go up step liquid closed through cold and hot processing, and ventilate down at 15～20 ℃ and stored sth. in a cellar 30～60 days;

H. the canned finished product that is under sterile state.