CN102181344A - Method for preparing Meili sparkling wine - Google Patents
Method for preparing Meili sparkling wine Download PDFInfo
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- CN102181344A CN102181344A CN 201110070022 CN201110070022A CN102181344A CN 102181344 A CN102181344 A CN 102181344A CN 201110070022 CN201110070022 CN 201110070022 CN 201110070022 A CN201110070022 A CN 201110070022A CN 102181344 A CN102181344 A CN 102181344A
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- 235000015040 sparkling wine Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 241000219094 Vitaceae Species 0.000 claims abstract description 6
- 235000021021 grapes Nutrition 0.000 claims abstract description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 5
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 5
- 235000019674 grape juice Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 3
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 10
- 235000014101 wine Nutrition 0.000 abstract description 8
- 240000000560 Citrus x paradisi Species 0.000 abstract description 3
- 238000013124 brewing process Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000019990 fruit wine Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000219095 Vitis Species 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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Abstract
Description
一、技术领域：1. Technical field:
本发明涉及一种葡萄酒的制作方法，尤其是涉及一种媚丽葡萄汽酒的制备方法。The invention relates to a method for preparing wine, in particular to a method for preparing Meili sparkling wine.
二、背景技术：2. Background technology:
媚丽葡萄是西北农林科技大学葡萄酒学院1982-1999年采用“多代轮回杂交法”选育而成，亲本为梅鹿特、雷司令、玫瑰香。该品种结果能力强，丰产、稳产；抗逆性和适应性强，易于栽培；果实品质优良，是酿造优质葡萄酒及鲜食兼用的中熟葡萄品种。汽酒是国际市场上很受欢迎的一种酒类，年消费量很大，汽酒通常是采用人工栽培的浆果发酵酿造而成。传统的汽酒原料主要是品丽珠、黑比诺、霞多丽等，方法主要是将果汁进行二次发酵而成。没有用媚丽葡萄作为原料酿造汽酒，而且二次发酵存在很多问题，例如：生产周期长，生产工序繁杂，成本高，质量不好控制等。这些问题给汽酒的种类和生产带来了一定的困难。Meili grape was bred by the "multi-generational reincarnation hybridization method" from 1982 to 1999 at the Wine School of Northwest Agriculture and Forestry University. The parents are Merlot, Riesling and Muscat. This variety has strong fruiting ability, high and stable yields, strong stress resistance and adaptability, and is easy to cultivate. The fruit quality is good, and it is a medium-ripening grape variety for brewing high-quality wine and fresh food. Sparkling wine is a very popular wine in the international market, with a large annual consumption. Sparkling wine is usually fermented and brewed from artificially cultivated berries. Traditional sparkling wine raw materials are mainly Cabernet Franc, Pinot Noir, Chardonnay, etc., and the method is mainly to carry out secondary fermentation of fruit juice. Meili grapes are not used as raw materials to make sparkling wine, and there are many problems in the secondary fermentation, such as: long production cycle, complicated production process, high cost, and poor quality control. These problems have brought certain difficulties to the types and production of sparkling wine.
三、发明内容：3. Contents of the invention:
本发明为了解决上述背景技术中的不足之处，提供一种媚丽葡萄汽酒的制备方法,用此方法制成的媚丽葡萄汽酒保持了媚丽果实本身的香气特性，简化了酿造过程。In order to solve the disadvantages in the above-mentioned background technology, the present invention provides a method for preparing Meili sparkling wine. The Meili sparkling wine prepared by this method maintains the aroma characteristics of Meili fruit itself and simplifies the brewing process.
为实现上述目的，本发明采用的技术方案为 ：To achieve the above object, the technical solution adopted in the present invention is:
一种媚丽葡萄汽酒的制备方法，其特征在于：包括以下操作步骤：（1）A method for preparing Meili sparkling wine, characterized in that it comprises the following steps: (1)
采摘媚丽葡萄作为原料，原料成熟度的控制；（2）采收、分选；（3）压榨取汁，加入二氧化硫；（4）澄清；（5）酒精发酵；（6）转罐；（7）发酵终止；（8）冷藏陈酿；（9）等压过滤、灌装。Picking Meili grapes as raw materials and controlling the maturity of raw materials; (2) Harvesting and sorting; (3) Pressing and extracting juice, adding sulfur dioxide; (4) Clarification; (5) Alcoholic fermentation; (6) Transferring tanks; ( 7) Termination of fermentation; (8) Refrigerated aging; (9) Isobaric filtration and filling.
在原料成熟度的控制过程中，对原料进行还原糖和总酸的测定，当达到糖和酸的比等于或大于20时进行人工采收。In the process of controlling the maturity of raw materials, the raw materials are tested for reducing sugar and total acid, and when the ratio of sugar and acid is equal to or greater than 20, artificial harvesting is carried out.
在葡萄汁澄清过程中，在葡萄汁中加入1g/L的膨润土和500mg/L的PVPP，在0℃环境中静置24小时后，分离清汁。During the clarification process of grape juice, 1 g/L of bentonite and 500 mg/L of PVPP were added to the grape juice, and after standing at 0°C for 24 hours, the clear juice was separated.
在酒精发酵过程中，添加0.2g/L酵母和50mg/L 的SO2，温度控制在15～20℃。During alcoholic fermentation, 0.2g/L yeast and 50mg/L SO 2 are added, and the temperature is controlled at 15-20°C.
在转入密封罐时，待残糖量到24g/L时转入密闭发酵罐中继续发酵,发酵过程中，观察二氧化碳压力变化，当压力达到0.6 MPa时，表明酒精发酵完成，然后转入-3～0℃环境中终止发酵。When transferring to the sealed tank, when the amount of residual sugar reaches 24g/L, transfer to the closed fermentation tank to continue fermentation. During the fermentation process, observe the change of carbon dioxide pressure. When the pressure reaches 0.6 MPa, it indicates that the alcoholic fermentation is complete, and then transfer to - Terminate fermentation in an environment of 3-0°C.
所述是冷藏陈酿：在0℃-4℃下陈酿时间6个月。The above is refrigerated aging: 6 months at 0°C-4°C.
过滤、灌装：在等压条件下进行过滤和罐装。Filtration and filling: Filtration and canning are carried out under isobaric conditions.
与现有技术相比，本发明具有的优点和效果如下：Compared with prior art, the advantages and effects that the present invention has are as follows:
本发明首次采用媚丽葡萄作为汽酒的原料，本发明采用的工艺和工艺参数使得制造的成品保持了媚丽果实本身的香气特性，保存了其天然价值，在发酵过程中，当残糖到达一定数值后转罐，进行密闭发酵，变两次发酵为一次发酵，简化了生产工序，缩短了生产周期，降低了成本，提高了酒的质量。生产过程中未添加任何人工合成色素、香料和防腐剂等化学物质。本发明的酒液呈浅桃红色，具有纯正浓郁、优雅和谐的果香，口感清爽舒顺，酒体丰满完整，具魅力葡萄汽酒应有的怡人风格。The present invention uses Meili grape as the raw material of sparkling wine for the first time. The process and process parameters adopted in the present invention make the finished product maintain the aroma characteristics of Meili fruit itself and preserve its natural value. During the fermentation process, when the residual sugar reaches a certain After the numerical value is transferred to the tank, the closed fermentation is carried out, and the two fermentations are changed into one fermentation, which simplifies the production process, shortens the production cycle, reduces the cost, and improves the quality of the wine. No chemical substances such as artificial colors, fragrances and preservatives are added during the production process. The wine liquid of the invention is light pink, has pure and rich, elegant and harmonious fruit aroma, refreshing and comfortable taste, full and complete wine body, and has the pleasant style that charming sparkling wine should have.
四、附图说明：4. Description of drawings:
图1为本发明的工艺流程图。Fig. 1 is a process flow diagram of the present invention.
五、具体实施方式：5. Specific implementation methods:
本发明是将媚丽葡萄果实进行压榨，清汁酒精发酵，通过保留发酵后期的气体，获得媚丽葡萄汽酒。具体实施步骤如下：According to the invention, Meili grapes are squeezed, clear juice is alcohol-fermented, and the gas in the late stage of fermentation is retained to obtain Meili sparkling wine. The specific implementation steps are as follows:
（1） 首次采用媚丽葡萄作为汽酒的原料，原料成熟度的控制：对原料进行(1) For the first time, Meili grapes were used as raw materials for sparkling wine, and the maturity control of raw materials:
还原糖和总酸的测定，当达到最佳成熟度（糖酸比等于或大于20）时进行人工采收。Determination of reducing sugars and total acids, harvested manually when reaching optimum maturity (sugar-acid ratio equal to or greater than 20).
（2） 采收：采收时尽量保持果实的完整，不要破损。(2) Harvesting: When harvesting, try to keep the fruit intact and not damaged.
（3） 原料分选：挑选成熟度比较好并且没有病害的果实，去除青果和霉烂(3) Sorting of raw materials: select fruits with good maturity and no diseases, and remove green fruits and rotten fruits
的果实。fruit.
（4） 降温：将葡萄果实通过冷处理，使温度达到2℃。(4) Cooling down: the grape fruit is cooled to make the temperature reach 2°C.
（5） 压榨取汁：压榨时，控制出汁率在50%，压榨后添加二氧化硫50mg/L ，(5) Squeeze to extract juice: When pressing, control the juice yield at 50%, add sulfur dioxide 50mg/L after pressing,
以防止葡萄汁的氧化，保证葡萄汁的质量的优良。In order to prevent the oxidation of grape juice and ensure the quality of grape juice is excellent.
（6） 澄清：在葡萄汁中加入1g/L的膨润土和500mg/L的PVPP，在0℃环(6) Clarification: Add 1g/L of bentonite and 500mg/L of PVPP to the grape juice,
境中静置24小时后，分离清汁。After standing in the environment for 24 hours, separate the clear juice.
（7） 酒精发酵：添加0.2g/L的酵母和50mg/L 的SO2进行发酵，温度控制(7) Alcoholic fermentation: add 0.2g/L yeast and 50mg/L SO 2 for fermentation, temperature control
在15～20℃。At 15-20°C.
（8） 转入密封罐：待残糖量到24g/L时转入密闭发酵罐中继续发酵，发酵(8) Transfer to a sealed tank: when the amount of residual sugar reaches 24g/L, transfer to a closed fermentation tank to continue fermentation.
过程中，观察二氧化碳压力变化，当压力达到0.6 MPa时，表明酒精发酵完成，然后转入-3～0℃环境中终止发酵。During the process, observe the changes in carbon dioxide pressure. When the pressure reaches 0.6 MPa, it indicates that the alcoholic fermentation is complete, and then transfer to an environment of -3 to 0°C to terminate the fermentation.
（9） 冷藏陈酿：在0℃-4℃下陈酿时间约6个月。(9) Refrigerated aging: The aging time is about 6 months at 0°C-4°C.
（10） 过滤、灌装：在等压条件下进行过滤和罐装。(10) Filtration and filling: Filtration and canning are carried out under equal pressure conditions.
Claims (7)
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| CN 201110070022 CN102181344A (en) | 2011-03-23 | 2011-03-23 | Method for preparing Meili sparkling wine |
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| CN 201110070022 CN102181344A (en) | 2011-03-23 | 2011-03-23 | Method for preparing Meili sparkling wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103382426A (en) * | 2013-07-26 | 2013-11-06 | 西北农林科技大学 | Half-dry Hanxiangmi grape sparkling wine making method |
| CN104694364A (en) * | 2015-03-31 | 2015-06-10 | 陕西科技大学 | Method for brewing persimmon flavored sparkling wine |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
| CN109722359A (en) * | 2019-03-06 | 2019-05-07 | 内蒙古阳光田宇葡萄酿酒有限公司 | A kind of preparation method for fawning beautiful dry white wine |
| CN113736593A (en) * | 2021-09-25 | 2021-12-03 | 青岛华东葡萄酿酒有限公司 | Brewing process of white wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1129735A (en) * | 1995-11-17 | 1996-08-28 | 西北农业大学葡萄酒学院 | Production of grape carbonated wine |
| CN101586065A (en) * | 2009-05-08 | 2009-11-25 | 西北农林科技大学 | Method for manufacturing full juice pomegranate sparkling wine |
-
2011
- 2011-03-23 CN CN 201110070022 patent/CN102181344A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129735A (en) * | 1995-11-17 | 1996-08-28 | 西北农业大学葡萄酒学院 | Production of grape carbonated wine |
| CN101586065A (en) * | 2009-05-08 | 2009-11-25 | 西北农林科技大学 | Method for manufacturing full juice pomegranate sparkling wine |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787038A (en) * | 2012-09-04 | 2012-11-21 | 杨凌葡院酒业高科技有限公司 | Manufacturing method of wild downy grape sparkling wine |
| CN103382426A (en) * | 2013-07-26 | 2013-11-06 | 西北农林科技大学 | Half-dry Hanxiangmi grape sparkling wine making method |
| CN104694364A (en) * | 2015-03-31 | 2015-06-10 | 陕西科技大学 | Method for brewing persimmon flavored sparkling wine |
| CN104694364B (en) * | 2015-03-31 | 2016-08-24 | 陕西科技大学 | A kind of Fructus Kaki adds the brewing method of taste light sparkling wine |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
| CN109722359A (en) * | 2019-03-06 | 2019-05-07 | 内蒙古阳光田宇葡萄酿酒有限公司 | A kind of preparation method for fawning beautiful dry white wine |
| CN113736593A (en) * | 2021-09-25 | 2021-12-03 | 青岛华东葡萄酿酒有限公司 | Brewing process of white wine |
| CN113736593B (en) * | 2021-09-25 | 2023-06-27 | 青岛华东葡萄酿酒有限公司 | White wine brewing process |
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Application publication date: 20110914 |