CN103484285A - Rose fragrance low alcohol sweet white grape wine and its brewing process - Google Patents
Rose fragrance low alcohol sweet white grape wine and its brewing process Download PDFInfo
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- CN103484285A CN103484285A CN201310466737.8A CN201310466737A CN103484285A CN 103484285 A CN103484285 A CN 103484285A CN 201310466737 A CN201310466737 A CN 201310466737A CN 103484285 A CN103484285 A CN 103484285A
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Abstract
The invention relates to a rose fragrance low alcohol sweet white grape wine, the physicochemical indexes of which are as the following: an alcohol content of 9.0-14.0%vol, a reducing sugar content of not less than 125g/L, a sucrose content of not higher than 10g/L, a free sulfur dioxide content of not higher than 50mg/L, a total sulfur dioxide content of not higher than 200mg/L, a volatile acid content of not high than 2.1g/L, and a total acid content of 6.0-8.0g/L. The wine provided in the invention has a straw yellow color, is bright and transparent, has gorgeous and attractive color, elegant and noble aroma, delicate and mellow vinosity, and the wine body is full and plump, mild and palatable, coordinated and balanced, cool, clear and vivacious. Thus, the grape wine provided in the invention has typicality.
Description
Technical field
The present invention relates to the Wine-making technique field, particularly a kind of rose fragrance low alcohol sweet white wine and making method thereof.
Background technology
Grape wine is the alcoholic beverage led to through fermentation with fresh grape or Sucus Vitis viniferae.Usually minute red wine and white wine are two kinds.The former is that the fermentation of red grape belt leather dipping forms; The latter is that the Sucus Vitis viniferae fermentation forms.Kind vinous is a lot, and because of the cultivation of grape, the difference of wine production processes condition, product style is different.The shade of general meat dishes to go with liquor, sugar degree be how many, containing the brewing method of not carbonated and employing, classify, and abroad also has to adopt and classify with the place of production, material name.
Medical research shows: the nutrition of grape is very high, and take the grape wine that grape is raw material, has also contained multiple amino acids, minerals and vitamins, and these materials are all the nutritious prod that human body must supplement and absorb.The useful composition to human body contained in known grape wine approximately just has 600 kinds.Nutritive value vinous has also obtained approval widely thus.
Grape wine is the high-grade drink with multiple nutritional components.Appropriateness is drunk grape wine can, directly to the neural system generation effect of human body, improve the Zhang Du of muscle.In addition, the multiple amino acids contained in grape wine, minerals and vitamins etc., can directly be absorbed by the body.Therefore grape wine can play good effect to maintaining with the physiological function of balance the body.Especially to better effects if in poor health, that suffer from somnopathy person and the elderly.Can say that grape wine is a good invigorant.
Summary of the invention
The object of the invention is to invent a kind of rose fragrance low alcohol sweet white wine and making method thereof.
Technical scheme of the present invention is: a kind of rose fragrance low alcohol sweet white wine, physical and chemical index is, alcoholic strength is 9.0-14.0%vol, reducing sugar is not less than 125g/L, sucrose is not higher than 10g/L, and Free sulfur dioxide is not higher than 50mg/L, and total sulfur dioxide is not higher than 200mg/L, volatile acid is not higher than 2.1g/L, and total acid content is 6.0-8.0g/L.
A kind of brewing method of rose fragrance low alcohol sweet white wine, making step is:
(1) grape sorting: require fruit ear neatly ripe, the sick fruit occurred in grape material, decayed fruit, leaf, foreign material etc. be sorted out before entering squeezing machine;
(2) squeezing: the grape after sorting is sent into to squeezing machine and squeezed, after squeezing, fruit juice is used stainless steel order cloth coarse filtration once before entering tank, to remove Pericarpium Vitis viniferae seed and other foreign material that spilt in squeezing, then be cooled to 14-16 ℃ through cool-heat-exchanger, then be input in the nature settling tank by pipe special;
(3) clarification naturally: when entering settling tank, adds fruit juice food grade sulfurous gas 40-60mg/L, temperature control clarification naturally below 13 ℃ after the fruit juice canful, separation of supernatant after standing 2-4 hour, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: when the Sucus Vitis viniferae after the clarification pumps into another settling tank naturally, add polygalacturonase, temperature control 13-15 ℃, settling time 12 hours, then separate evaporator supplypump and enter ferment tank;
(5) temperature controlled fermentation: in clear juice that will be to be fermented, access white wine yeast is fermented, and the prior fermentation temperature is controlled at 14-16 ℃, when the fermented liquid alcoholic strength reaches 2%vol, is cooled to 12-14 ℃ of fermentation;
(6) stop fermentation: when alcoholic strength reaches 3-5%vol, be cooled to rapidly 0 ℃, Free sulfur dioxide is adjusted to 40-50mg/L, stops fermentation, obtains former wine;
(7) clarifying treatment: bentonite is as finings, add-on is 0.5-1.0g/L, calculate the consumption of bentonite by former wine quantity, bentonite is dissolved in the cold water of 10 times, constantly stir in the swelling process, after dissolving fully, stop stirring, bentonite solution is added in former wine to temperature control to 5 ℃, standing 10-15 days filters after the wine clarification;
(8) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3-4 ℃, and the time is 2-8 days, then carries out Sterile Filtration;
(9) filling: as to carry out sterile filling, be packaged to finished product.
The invention has the beneficial effects as follows: wine liquid is the straw yellow, bright transparent, and color and luster is gorgeous tempting, the quiet and tastefully laid out noble quality of fragrance, the fine and smooth alcohol of vinosity and, wine is stopped mellow and full plentiful, submissive agreeable to the taste, coordinated balance is refreshing clean active, tool typicalness.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below the present invention is further elaborated, but does not limit protection scope of the present invention.
Embodiment mono-:
A kind of rose fragrance low alcohol sweet white wine, physical and chemical index is, alcoholic strength is 9.0%vol, reducing sugar 125g/L, sucrose 1g/L, Free sulfur dioxide 10mg/L, total sulfur dioxide 30mg/L, volatile acid is not higher than 1.0g/L, and total acid content is 6.0g/L.
A kind of brewing method of rose fragrance low alcohol sweet white wine, making step is:
(1) grape sorting: require fruit ear neatly ripe, the sick fruit occurred in grape material, decayed fruit, leaf, foreign material etc. be sorted out before entering squeezing machine;
(2) squeezing: the grape after sorting is sent into to squeezing machine and squeezed, after squeezing, fruit juice is used stainless steel order cloth coarse filtration once before entering tank, to remove Pericarpium Vitis viniferae seed and other foreign material that spilt in squeezing, then be cooled to 14 ℃ through cool-heat-exchanger, then be input in the nature settling tank by pipe special;
(3) clarification naturally: when entering settling tank, adds fruit juice food grade sulfurous gas 40mg/L, 8 ℃ of clarifications naturally of temperature control after the fruit juice canful, separation of supernatant after standing 2 hours, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: when the Sucus Vitis viniferae after the clarification pumps into another settling tank naturally, add polygalacturonase, 13 ℃ of temperature controls, settling time 12 hours, then separate evaporator supplypump and enter ferment tank;
(5) temperature controlled fermentation: in clear juice that will be to be fermented, access white wine yeast is fermented, and the prior fermentation temperature is controlled at 14 ℃, when the fermented liquid alcoholic strength reaches 2%vol, is cooled to 12 ℃ of fermentations;
(6) stop fermentation: when alcoholic strength reaches 3%vol, be cooled to rapidly 0 ℃, Free sulfur dioxide is adjusted to 40mg/L, stops fermentation, obtains former wine;
(7) clarifying treatment: bentonite is as finings, add-on is 0.5g/L, calculate the consumption of bentonite by former wine quantity, bentonite is dissolved in the cold water of 10 times, constantly stir in the swelling process, after dissolving fully, stop stirring, bentonite solution is added in former wine to temperature control to 5 ℃, standing 10 days, after the wine clarification, filter;
(8) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3 ℃, and the time is 2 days, then carries out Sterile Filtration;
(9) filling: as to carry out sterile filling, be packaged to finished product.
The grape wine of brewageing according to the described method of embodiment mono-, within the protection domain of a kind of rose fragrance low alcohol sweet white wine of the present invention and brewing method thereof.
Embodiment bis-:
A kind of rose fragrance low alcohol sweet white wine, physical and chemical index is, alcoholic strength is 14.0%vol, reducing sugar 200g/L, sucrose 10g/L, Free sulfur dioxide 50mg/L, total sulfur dioxide 200mg/L, volatile acid 2.1g/L, total acid content is 8.0g/L.
A kind of brewing method of rose fragrance low alcohol sweet white wine, making step is:
(1) grape sorting: require fruit ear neatly ripe, the sick fruit occurred in grape material, decayed fruit, leaf, foreign material etc. be sorted out before entering squeezing machine;
(2) squeezing: the grape after sorting is sent into to squeezing machine and squeezed, after squeezing, fruit juice is used stainless steel order cloth coarse filtration once before entering tank, to remove Pericarpium Vitis viniferae seed and other foreign material that spilt in squeezing, then be cooled to 16 ℃ through cool-heat-exchanger, then be input in the nature settling tank by pipe special;
(3) clarification naturally: when entering settling tank, adds fruit juice food grade sulfurous gas 60mg/L, 12 ℃ of clarifications naturally of temperature control after the fruit juice canful, separation of supernatant after standing 4 hours, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: when the Sucus Vitis viniferae after the clarification pumps into another settling tank naturally, add polygalacturonase, 15 ℃ of temperature controls, settling time 12 hours, then separate evaporator supplypump and enter ferment tank;
(5) temperature controlled fermentation: in clear juice that will be to be fermented, access white wine yeast is fermented, and the prior fermentation temperature is controlled at 16 ℃, when the fermented liquid alcoholic strength reaches 2%vol, is cooled to 14 ℃ of fermentations;
(6) stop fermentation: when alcoholic strength reaches 5%vol, be cooled to rapidly 0 ℃, Free sulfur dioxide is adjusted to 50mg/L, stops fermentation, obtains former wine;
(7) clarifying treatment: bentonite is as finings, add-on is 1.0g/L, calculate the consumption of bentonite by former wine quantity, bentonite is dissolved in the cold water of 10 times, constantly stir in the swelling process, after dissolving fully, stop stirring, bentonite solution is added in former wine to temperature control to 5 ℃, standing 15 days, after the wine clarification, filter;
(8) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 4 ℃, and the time is 8 days, then carries out Sterile Filtration;
(9) filling: as to carry out sterile filling, be packaged to finished product.
The grape wine of brewageing according to the described method of embodiment bis-, within the protection domain of a kind of rose fragrance low alcohol sweet white wine of the present invention and brewing method thereof.
Above embodiment is a kind of embodiment of the present invention, all can reach technique effect of the present invention, but does not limit concrete protection domain of the present invention.
Claims (2)
1. a rose fragrance low alcohol sweet white wine, it is characterized in that, physical and chemical index is, alcoholic strength is 9.0-14.0%vol, and reducing sugar is not less than 125g/L, and sucrose is not higher than 10g/L, Free sulfur dioxide is not higher than 50mg/L, total sulfur dioxide is not higher than 200mg/L, and volatile acid is not higher than 2.1g/L, and total acid content is 6.0-8.0g/L.
2. a kind of brewing method of rose fragrance low alcohol sweet white wine according to claim 1, is characterized in that, making step is:
(1) grape sorting: require fruit ear neatly ripe, the sick fruit occurred in grape material, decayed fruit, leaf, foreign material etc. be sorted out before entering squeezing machine;
(2) squeezing: the grape after sorting is sent into to squeezing machine and squeezed, after squeezing, fruit juice is used stainless steel order cloth coarse filtration once before entering tank, to remove Pericarpium Vitis viniferae seed and other foreign material that spilt in squeezing, then be cooled to 14-16 ℃ through cool-heat-exchanger, then be input in the nature settling tank by pipe special;
(3) clarification naturally: when entering settling tank, adds fruit juice food grade sulfurous gas 40-60mg/L, temperature control clarification naturally below 13 ℃ after the fruit juice canful, separation of supernatant after standing 2-4 hour, isolated Sucus Vitis viniferae enters the polygalacturonase settling tank;
(4) polygalacturonase clarification: when the Sucus Vitis viniferae after the clarification pumps into another settling tank naturally, add polygalacturonase, temperature control 13-15 ℃, settling time 12 hours, then separate evaporator supplypump and enter ferment tank;
(5) temperature controlled fermentation: in clear juice that will be to be fermented, access white wine yeast is fermented, and the prior fermentation temperature is controlled at 14-16 ℃, when the fermented liquid alcoholic strength reaches 2%vol, is cooled to 12-14 ℃ of fermentation;
(6) stop fermentation: when alcoholic strength reaches 3-5%vol, be cooled to rapidly 0 ℃, Free sulfur dioxide is adjusted to 40-50mg/L, stops fermentation, obtains former wine;
(7) clarifying treatment: bentonite is as finings, add-on is 0.5-1.0g/L, calculate the consumption of bentonite by former wine quantity, bentonite is dissolved in the cold water of 10 times, constantly stir in the swelling process, after dissolving fully, stop stirring, bentonite solution is added in former wine to temperature control to 5 ℃, standing 10-15 days filters after the wine clarification;
(8) ageing: carry out oak barrel during aging, the ageing storing temp is controlled at 5-10 ℃, and the oak barrel during aging time is 3-18 month;
(9) freezing treatment: before bottling, need through freezing treatment, freezing temp is subzero 3-4 ℃, and the time is 2-8 days, then carries out Sterile Filtration;
(10) filling: as to carry out sterile filling, be packaged to finished product.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN105647722A (en) * | 2016-03-28 | 2016-06-08 | 天津中天精科科技有限公司 | Flavored dry red wine and preparation method thereof |
| CN106350337A (en) * | 2016-08-29 | 2017-01-25 | 新疆新雅葡萄酒业有限公司 | Spatlese sweet white wine and preparing method thereof |
| CN107586648A (en) * | 2017-10-23 | 2018-01-16 | 天津农学院 | A kind of low alcohol bubbling applejack and its brewing method |
| CN107760507A (en) * | 2017-12-07 | 2018-03-06 | 甘肃农业大学 | A kind of brewing method of the low alcohol white wine of sweet tea type |
| CN110564538A (en) * | 2019-10-30 | 2019-12-13 | 甄品味食品科技河北有限公司 | Tea-flavored sweet white wine and brewing process thereof |
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| CN101701195A (en) * | 2009-11-25 | 2010-05-05 | 天津科技大学 | A special Saccharomyces cerevisiae for muscat wine and its application in wine brewing |
| CN101712915A (en) * | 2009-12-02 | 2010-05-26 | 天津农学院 | Low-alcohol white wine and method for brewing same |
| CN102533487A (en) * | 2012-02-24 | 2012-07-04 | 中法合营王朝葡萄酿酒有限公司 | Production method for muscat non-natural frozen wine |
| CN102864057A (en) * | 2012-10-24 | 2013-01-09 | 天津商业大学 | A kind of brewing method of muscat wine |
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| CN101701195A (en) * | 2009-11-25 | 2010-05-05 | 天津科技大学 | A special Saccharomyces cerevisiae for muscat wine and its application in wine brewing |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN105647722A (en) * | 2016-03-28 | 2016-06-08 | 天津中天精科科技有限公司 | Flavored dry red wine and preparation method thereof |
| CN106350337A (en) * | 2016-08-29 | 2017-01-25 | 新疆新雅葡萄酒业有限公司 | Spatlese sweet white wine and preparing method thereof |
| CN107586648A (en) * | 2017-10-23 | 2018-01-16 | 天津农学院 | A kind of low alcohol bubbling applejack and its brewing method |
| CN107760507A (en) * | 2017-12-07 | 2018-03-06 | 甘肃农业大学 | A kind of brewing method of the low alcohol white wine of sweet tea type |
| CN110564538A (en) * | 2019-10-30 | 2019-12-13 | 甄品味食品科技河北有限公司 | Tea-flavored sweet white wine and brewing process thereof |
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Application publication date: 20140101 |