CN110564538A - Tea-flavored sweet white wine and brewing process thereof - Google Patents
Tea-flavored sweet white wine and brewing process thereof Download PDFInfo
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- CN110564538A CN110564538A CN201911043622.1A CN201911043622A CN110564538A CN 110564538 A CN110564538 A CN 110564538A CN 201911043622 A CN201911043622 A CN 201911043622A CN 110564538 A CN110564538 A CN 110564538A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
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Abstract
The invention relates to a tea-flavored sweet white wine and a brewing process thereof. The process comprises the following steps: harvesting mature white grape fruits, removing stems, sequentially crushing and squeezing, filtering, and removing filter residues to obtain white grape juice; adding activated yeast into the white grape juice for fermentation, and obtaining white grape juice fermentation liquor after the fermentation is finished; putting the tea into the fermentation liquor of the white grape juice, leaching, filtering out and discarding the tea to obtain the fragrant and sweet white wine. The brewing process fully fuses the sweet taste of the white grapes and the faint scent of the tea leaves, avoids the astringent taste of the tea leaves, and enables the taste to achieve the sweet taste of the wine and the faint scent of the tea; and after detection, the sensory, physicochemical and nutritional indexes of the tea fragrant and sweet white wine reach higher levels.
Description
Technical Field
The invention belongs to the field of wine brewing, and particularly relates to a tea-flavored sweet white wine and a brewing process thereof.
Background
Most of the existing wines in the market are brewed and fermented by taking grapes as single raw materials, and the nutrition and the taste of the wines are basically determined by factors such as the variety and the maturation period of the grapes, so that the wines in the market tend to be homogenized, and therefore, how to break through the wines in sense and nutrition components and widen audience groups becomes the latest research direction.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a tea-flavored sweet white wine and a brewing process thereof. The brewing process fully fuses the sweet taste of the white grapes and the faint scent of the tea leaves, avoids the astringent taste of the tea leaves, and enables the taste to achieve the sweet taste of the wine and the faint scent of the tea; and after detection, the sensory, physicochemical and nutritional indexes of the tea fragrant and sweet white wine reach higher levels.
The scheme of the invention is to provide a brewing process of tea fragrant and sweet white wine, which comprises the following steps:
(1) Harvesting mature white grape fruits, removing stems, sequentially crushing and squeezing, filtering, and removing filter residues to obtain white grape juice;
(2) Adding activated yeast into the white grape juice obtained in the step (1) for fermentation, and obtaining white grape juice fermentation liquor after the fermentation is finished;
(3) And (3) putting the tea into the white grape juice fermentation liquor obtained in the step (2), leaching, filtering out and discarding the tea to obtain the fragrant and sweet white wine.
Preferably, in step (1), the sweetness of the mature white grape fruit is more than or equal to 29.
Preferably, in step (1), sulfur dioxide and macerating enzyme are added during the disruption.
Preferably, the addition amount of the sulfur dioxide is 45-55 ppm; the addition amount of the macerating enzyme is 45-55 g/t.
Preferably, after adding maceration enzyme in the crushing process, squeezing is carried out after reaction for 8-10 h.
preferably, in the step (1), the turbidity of the white grape juice is less than or equal to 50; the concentration of free sulfur dioxide in the white grape juice is 10-15 ppm.
Preferably, in the step (2), the adding amount of the activated yeast is 180-220 ppm; the fermentation temperature is 14-16 ℃.
Preferably, in the step (2), the sweetness of the white grape juice fermentation liquor is 26-28; the specific gravity is 1.050 to 1.056.
Preferably, in the step (3), the addition amount of the tea leaves is 8-10 g/L; the tea is one of scented tea, green tea or oolong tea; the leaching adopts an anaerobic circulation mode, the leaching temperature is 2-4 ℃, and the leaching time is 46-50 h.
based on the same technical concept, the invention also provides the tea-flavored sweet white wine prepared by the process.
the invention has the beneficial effects that:
1. The brewing process of the tea fragrant and sweet white wine comprises the steps of extracting and squeezing the white grape juice, then fermenting the white grape juice and extracting the fermented white grape juice by using the white tea, so that the sweet taste of the white grape and the faint scent of the white tea are fully integrated, the astringent taste of the white tea is avoided, the sweet taste of the wine is achieved, and the faint scent of the tea is also achieved.
2. The tea fragrant and sweet white wine provided by the invention achieves superior levels of color, clarity, aroma, taste and typicality through sensory quality identification and physicochemical detection, and physicochemical properties and nutritional ingredients all meet expected standards, so that the physicochemical properties and nutritional ingredients of the tea fragrant and sweet white wine also achieve superior levels in the whole.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
example 1
The embodiment provides a brewing process of tea fragrant and sweet white wine, which comprises the following steps:
(1) Collecting mature white grape fruits with the sweetness of 29, crushing the white grape fruits by adopting a high-speed roller after removing stems, adding 45ppm of sulfur dioxide and 45g/t of maceration enzyme, squeezing the mixture after reacting for 8 hours, filtering the mixture, and removing filter residues to obtain white grape juice with the turbidity of 50 and the concentration of free sulfur dioxide of 10 ppm;
(2) Adding activated yeast into the white grape juice obtained in the step (1), wherein the adding amount of the activated yeast is 180ppm, fermenting at 14 ℃, and stopping fermentation when the sweetness of the system is 26 and the specific gravity is 1.050, so as to obtain white grape juice fermentation liquor;
(3) And (3) placing the scented tea into the white grape juice fermentation liquor obtained in the step (2), leaching for 46h at 2 ℃ in an anaerobic circulation mode, and filtering and discarding tea leaves after completion to obtain the fragrant and sweet white wine.
Example 2
the embodiment provides a brewing process of tea fragrant and sweet white wine, which comprises the following steps:
(1) Collecting mature white grape fruits with the sweetness of 31, crushing the white grape fruits by adopting a high-speed roller after removing stems, adding 55ppm of sulfur dioxide and 55g/t of maceration enzyme, squeezing the mixture after reacting for 10 hours, filtering the mixture, and removing filter residues to obtain white grape juice with the turbidity of 48 and the concentration of free sulfur dioxide of 15 ppm;
(2) Adding activated yeast into the white grape juice obtained in the step (1), wherein the adding amount of the activated yeast is 220ppm, fermenting at 16 ℃, and stopping fermentation when the sweetness of the system is 28 and the specific gravity is 1.056 to obtain white grape juice fermentation liquor;
(3) And (3) putting oolong tea into the white grape juice fermentation liquor obtained in the step (2), leaching for 50h at 4 ℃ in an anaerobic circulation mode, filtering out and discarding the tea leaves to obtain the fragrant and sweet white wine.
Example 3
The embodiment provides a brewing process of tea fragrant and sweet white wine, which comprises the following steps:
(1) Collecting mature white grape fruits with the sweetness of 30, crushing the white grape fruits by adopting a high-speed roller after removing stems, adding 45ppm of sulfur dioxide and 55g/t of maceration enzyme, squeezing the mixture after reacting for 8 hours, filtering the mixture, and removing filter residues to obtain white grape juice with the turbidity of 49 and the concentration of free sulfur dioxide of 15 ppm;
(2) Adding activated yeast into the white grape juice obtained in the step (1), wherein the adding amount of the activated yeast is 180ppm, fermenting at 16 ℃, and stopping fermentation when the sweetness of the system is 26 and the specific gravity is 1.056 to obtain white grape juice fermentation liquor;
(3) And (3) putting the green tea into the white grape juice fermentation liquor obtained in the step (2), leaching for 46h at 4 ℃ in an anaerobic circulation mode, and filtering and discarding the tea after completion to obtain the fragrant and sweet white wine.
Example 4
the embodiment provides a brewing process of tea fragrant and sweet white wine, which comprises the following steps:
(1) Collecting mature white grape fruits with the sweetness of 30, crushing the white grape fruits by adopting a high-speed roller after removing stems, adding 55ppm of sulfur dioxide and 45g/t of maceration enzyme, squeezing the mixture after reacting for 8 hours, filtering the mixture, and removing filter residues to obtain white grape juice with the turbidity of 48 and the concentration of free sulfur dioxide of 15 ppm;
(2) Adding activated yeast into the white grape juice obtained in the step (1), wherein the adding amount of the activated yeast is 220ppm, fermenting at 14 ℃, and stopping fermentation when the sweetness of the system is 28 and the specific gravity is 1.050, so as to obtain white grape juice fermentation liquor;
(3) And (3) putting the green tea into the white grape juice fermentation liquor obtained in the step (2), leaching for 50h at 2 ℃ in an anaerobic circulation mode, filtering out and discarding the tea leaves to obtain the fragrant and sweet white wine.
Example 5
the embodiment provides a brewing process of tea fragrant and sweet white wine, which comprises the following steps:
(1) Collecting mature white grape fruits with sweetness of 29, crushing by adopting a high-speed roller after removing stems, adding 50ppm of sulfur dioxide and 50g/t of maceration enzyme, squeezing after reacting for 9 hours, filtering and discarding filter residues to obtain white grape juice with turbidity of 50 and free sulfur dioxide concentration of 12 ppm;
(2) Adding activated yeast into the white grape juice obtained in the step (1), wherein the adding amount of the activated yeast is 200ppm, fermenting at 15 ℃, and stopping fermentation when the sweetness of the system is 27 and the specific gravity is 1.053 to obtain white grape juice fermentation liquor;
(3) And (3) putting the green tea into the white grape juice fermentation liquor obtained in the step (2), leaching for 48 hours at the temperature of 3 ℃ in an anaerobic circulation mode, and filtering and discarding the tea after the leaching is finished to obtain the fragrant and sweet white wine.
In order to show the sensory, physical and chemical properties and nutritional ingredients of the tea fragrant sweet white wine, the tea fragrant sweet white wines obtained in examples 1-5 are evaluated and detected by referring to GB/T15038-2006, wherein the sensory standard is shown in Table 1, the sensory evaluation result is shown in Table 2, the physical, chemical and nutritional ingredient standard is shown in Table 3, and the physical, chemical and nutritional ingredient detection result is shown in Table 4. It is emphasized that, when the sensory evaluation is carried out, 10 qualified tasters are selected, and when 7 or more tasters are identified as superior, the tea fragrant and sweet white wine is classified as superior; otherwise, it is the first stage.
TABLE 1 sensory criteria
TABLE 2 sensory evaluation results
| Sensory item | Example 1 | Example 2 | Example 3 | Example 4 | example 5 |
| Color and luster | Super grade | Super grade | First stage | First stage | Super grade |
| Degree of clarification | Super grade | Super grade | Super grade | Super grade | super grade |
| Fragrance | super grade | Super grade | Super grade | Super grade | Super grade |
| taste of the product | Super grade | Super grade | super grade | Super grade | Super grade |
| typicality | First stage | Super grade | Super grade | Super grade | Super grade |
TABLE 3 physicochemical Properties standards
| item | Standard requirements |
| Alcohol content/% (vol) | 7.9～8.1 |
| total sugar/(g/L) (measured in glucose) | ≥45 |
| Tea polysaccharide/(g/L) | 0.08～0.24 |
| pH | / |
| Total acid/(g/L) (calculated as tartaric acid) | / |
| Dry extract/(g/L) | ≥16 |
| Catechin/(g/L) | 1.60～1.70 |
| anthocyanin/(g/L) | 0.20～0.30 |
| Tea flavone/(g/L) | 0.10～0.20 |
| volatile acid/(g/L) (in acetic acid) | ≤1.2 |
| total SO2/(mg/L) (in sulfurous acid) | ≤400 |
| Free SO2/(mg/L) (in sulfurous acid) | / |
| Total colony count/cfu/ml | ≤50 |
TABLE 4 results of physical and chemical tests
Results and conclusions:
1. according to the result of sensory quality inspection, only the typical item of the tea fragrant and sweet white wine obtained in the example 1 is first grade, and other items are superior grade; in the embodiment 3 and the embodiment 4, only the color item is first grade, and the other items are superior grades; all sensory items of example 2 and example 5 are excellent grades, which shows that the sensory of the tea sweet white wine obtained by the invention achieves a better level on the whole.
2. from the results of physical and chemical properties, it can be seen that the physical and chemical properties and nutritional ingredients of the tea fragrant sweet white wine obtained in examples 1-5 all meet expected standards, which indicates that the physical and chemical properties and nutritional ingredients of the tea fragrant sweet white wine obtained in the invention also reach better levels as a whole.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A brewing process of tea-flavored sweet white wine is characterized by comprising the following steps:
(1) Harvesting mature white grape fruits, removing stems, sequentially crushing and squeezing, filtering, and removing filter residues to obtain white grape juice;
(2) adding activated yeast into the white grape juice obtained in the step (1) for fermentation, and obtaining white grape juice fermentation liquor after the fermentation is finished;
(3) And (3) putting the tea into the white grape juice fermentation liquor obtained in the step (2), leaching, filtering out and discarding the tea to obtain the fragrant and sweet white wine.
2. The brewing process of the tea fragrant sweet white wine according to claim 1, wherein in step (1), the sweetness of the ripe white grape fruit is not less than 29.
3. The brewing process of the tea fragrant sweet white wine according to claim 1, wherein in step (1), sulfur dioxide and macerating enzyme are added during the crushing process.
4. The brewing process of the tea fragrant sweet white wine according to claim 3, wherein the addition amount of the sulfur dioxide is 45-55 ppm; the addition amount of the macerating enzyme is 45-55 g/t.
5. The brewing process of the tea fragrant sweet white wine according to claim 4, wherein maceration enzyme is added in the crushing process, and the pressing is carried out after the reaction is carried out for 8-10 h.
6. The brewing process of the tea fragrant sweet white wine according to claim 1, wherein in step (1), the turbidity of the white grape juice is less than or equal to 50; the concentration of free sulfur dioxide in the white grape juice is 10-15 ppm.
7. The brewing process of the tea fragrant sweet white wine according to claim 1, wherein in the step (2), the addition amount of the activated yeast is 180-220 ppm; the fermentation temperature is 14-16 ℃.
8. The brewing process of the tea fragrant sweet white wine according to claim 1, wherein in the step (2), the sweetness of the white grape juice fermentation liquor is 26-28; the specific gravity is 1.050 to 1.056.
9. The brewing process of the tea fragrant and sweet white wine according to claim 1, wherein in the step (3), the addition amount of the tea is 8-10 g/L; the leaching adopts an anaerobic circulation mode, the leaching temperature is 2-4 ℃, and the leaching time is 46-50 h.
10. The tea fragrant sweet white wine brewed by the process of any one of claims 1-9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911043622.1A CN110564538A (en) | 2019-10-30 | 2019-10-30 | Tea-flavored sweet white wine and brewing process thereof |
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| CN201911043622.1A CN110564538A (en) | 2019-10-30 | 2019-10-30 | Tea-flavored sweet white wine and brewing process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725104A (en) * | 2020-12-30 | 2021-04-30 | 宁夏恒生西夏王酒业有限公司 | Medlar bud tea wine and brewing method thereof |
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| CN1858175A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Sweet white grape wine brewed with guirenxiang grape and its brewing process |
| CN103484285A (en) * | 2013-09-30 | 2014-01-01 | 中法合营王朝葡萄酿酒有限公司 | Rose fragrance low alcohol sweet white grape wine and its brewing process |
| CN106987489A (en) * | 2017-06-06 | 2017-07-28 | 天津市设施农业研究所 | A kind of fragrant beautiful method for brewing white grape wine and purposes |
| CN108467809A (en) * | 2018-03-26 | 2018-08-31 | 湖南古洞春茶业有限公司 | A kind of beverage and production method and its device of grape and tealeaves making |
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2019
- 2019-10-30 CN CN201911043622.1A patent/CN110564538A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN1858175A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Sweet white grape wine brewed with guirenxiang grape and its brewing process |
| CN103484285A (en) * | 2013-09-30 | 2014-01-01 | 中法合营王朝葡萄酿酒有限公司 | Rose fragrance low alcohol sweet white grape wine and its brewing process |
| CN106987489A (en) * | 2017-06-06 | 2017-07-28 | 天津市设施农业研究所 | A kind of fragrant beautiful method for brewing white grape wine and purposes |
| CN108467809A (en) * | 2018-03-26 | 2018-08-31 | 湖南古洞春茶业有限公司 | A kind of beverage and production method and its device of grape and tealeaves making |
Non-Patent Citations (1)
| Title |
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| 钟怀利: "浓香型苦丁茶酒的研制", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725104A (en) * | 2020-12-30 | 2021-04-30 | 宁夏恒生西夏王酒业有限公司 | Medlar bud tea wine and brewing method thereof |
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