CN110903921A - High-stability wine brewing method - Google Patents
High-stability wine brewing method Download PDFInfo
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- CN110903921A CN110903921A CN201911273344.9A CN201911273344A CN110903921A CN 110903921 A CN110903921 A CN 110903921A CN 201911273344 A CN201911273344 A CN 201911273344A CN 110903921 A CN110903921 A CN 110903921A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 186
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 34
- 239000008103 glucose Substances 0.000 claims abstract description 34
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 230000008014 freezing Effects 0.000 claims abstract description 28
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 27
- 239000004310 lactic acid Substances 0.000 claims abstract description 27
- 239000011975 tartaric acid Substances 0.000 claims abstract description 27
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 22
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims abstract description 22
- 229940043349 potassium metabisulfite Drugs 0.000 claims abstract description 22
- 235000010263 potassium metabisulphite Nutrition 0.000 claims abstract description 22
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 21
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 21
- VKZRWSNIWNFCIQ-WDSKDSINSA-N (2s)-2-[2-[[(1s)-1,2-dicarboxyethyl]amino]ethylamino]butanedioic acid Chemical compound OC(=O)C[C@@H](C(O)=O)NCCN[C@H](C(O)=O)CC(O)=O VKZRWSNIWNFCIQ-WDSKDSINSA-N 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 229930091371 Fructose Natural products 0.000 claims abstract description 18
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 18
- 239000005715 Fructose Substances 0.000 claims abstract description 18
- 241000219094 Vitaceae Species 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 235000021021 grapes Nutrition 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 3
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 3
- 241000219095 Vitis Species 0.000 claims description 44
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 44
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 44
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 44
- 235000019674 grape juice Nutrition 0.000 claims description 36
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 230000001476 alcoholic effect Effects 0.000 claims description 13
- 244000012254 Canarium album Species 0.000 claims description 12
- 235000009103 Canarium album Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 8
- 230000002195 synergetic effect Effects 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 239000002585 base Substances 0.000 description 23
- 241000894006 Bacteria Species 0.000 description 13
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 10
- 229910052760 oxygen Inorganic materials 0.000 description 10
- 239000001301 oxygen Substances 0.000 description 10
- 230000003078 antioxidant effect Effects 0.000 description 9
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 230000036284 oxygen consumption Effects 0.000 description 4
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016337 monopotassium tartrate Nutrition 0.000 description 3
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 229940095064 tartrate Drugs 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- GUPPESBEIQALOS-UHFFFAOYSA-L calcium tartrate Chemical compound [Ca+2].[O-]C(=O)C(O)C(O)C([O-])=O GUPPESBEIQALOS-UHFFFAOYSA-L 0.000 description 2
- 239000001427 calcium tartrate Substances 0.000 description 2
- 235000011035 calcium tartrate Nutrition 0.000 description 2
- 238000010668 complexation reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229910001428 transition metal ion Inorganic materials 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000012322 Raynaud phenomenon Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 230000034303 cell budding Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 description 1
- 235000019252 potassium sulphite Nutrition 0.000 description 1
- 239000001472 potassium tartrate Substances 0.000 description 1
- 229940111695 potassium tartrate Drugs 0.000 description 1
- 235000011005 potassium tartrates Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000611 regression analysis Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
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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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of wine brewing, and discloses a high-stability wine brewing method, which comprises the following steps: crushing fresh grapes into wine mash, and adding 50-60 g/t of potassium metabisulfite; inoculating yeast, fermenting for 1 week, separating residue and juice, and transferring wine juice into a post-fermentation tank; inoculating lactobacillus, adding glucose and fructose, and performing lactic acid fermentation; and (3) storing the wine base in cans for 6-12 months, adding 150-250 g/t of sodium carboxymethyl cellulose, and freezing, clarifying, filtering and sterilizing to obtain the wine. The invention has the following advantages and effects: the potassium metabisulfite and the aminoglucan can play a role in synergistic antioxidation, so that the stability of the yeast fermentation process of the wine is ensured; the sugar content is adjusted by glucose and fructose, so that the stability of lactic acid fermentation of the wine can be ensured; the quality of the wine can be more stable by adding the ethylenediamine disuccinic acid, the tartaric acid and the sodium carboxymethyl cellulose into the fermented wine base.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a high-stability wine brewing method.
Background
The grape wine is a traditional beverage with high nutritional value, and is beneficial to human health when a proper amount of grape wine is drunk, and the rich flavonoid substances in the grape wine, especially red grape wine, can effectively remove free radicals in vivo, relax blood vessels, resist bacteria, diminish inflammation, viruses, resist heart diseases, resist cancers and the like. However, because the grape as the brewing raw material contains reduction substances such as tannin, tyrosine, pigment, aldehydes, certain metal elements and the like, the grape is easy to oxidize during the brewing process, so that the wine is brownish, the wine is turbid, and the oxidation flavor is generated, people feel unpleasant bitter after drinking, the taste and the smell of the wine are seriously influenced, and the quality of the wine is influenced.
The Chinese patent with the publication number of CN 104017709B provides a method for improving the stability of ice white wine and protein, lysozyme is added in the process of brewing the wine, so that the microbial activity in the wine can be inhibited, and the protein stability of the wine is improved; chinese patent publication No. CN 102356119B provides a tartrate stabilizer for wine comprising carboxymethyl cellulose agglomerates which are easily dispersed in wine in dry form without forming lumps.
The wine is easy to be oxidized or polluted by other bacteria in the brewing process, tartrate and the like in the wine can be separated out to influence the appearance of the wine in the storage process, so the whole brewing process and the storage process of the wine need to be controlled, and the stability of the quality of the wine is ensured.
Disclosure of Invention
The invention aims to provide a high-stability wine brewing method which has the advantages of simplicity and capability of obviously improving the stability of wine.
The technical purpose of the invention is realized by the following technical scheme: the grape variety is Modorawa purple grape, and the brewing method comprises the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, adding 50-60 g/t of potassium metabisulfite, and reacting the potassium metabisulfite with water to generate sulfur dioxide, so that an antioxidant effect is achieved, and excessive oxidation of the wine is avoided; the sulfur dioxide in the wine can play a role in sterilization, the sulfur dioxide content has a certain inhibiting effect on yeast when being within the range of 5-10mg/L, the fermentation can be delayed at the beginning, but the rate of converting the yeast into sugar can be increased quickly, so that the wine fermentation process is dominated by the yeast through the sulfur dioxide content, and the wine is kept stable in the fermentation process;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactobacillus, adding glucose and fructose simultaneously, performing lactic acid fermentation, and obtaining wine base after 2 weeks, wherein the sugar content in the wine raw material determines the alcoholic strength of the wine fermentation, the wine accuracy is more than or equal to 10% vol, which is beneficial to the storage of the wine, but the change of the sugar content of the wine raw material is large, and the sugar content of the wine needs to be adjusted by adding sugar additionally, so that the stability of the wine accuracy is maintained.
(4) Storing the wine base for 6-12 months in cans, adding 150-250 g/t of sodium carboxymethylcellulose, sequentially freezing, clarifying, filtering and sterilizing to obtain the wine, wherein the sodium carboxymethylcellulose is an anionic high molecular compound prepared by reacting natural cellulose with caustic alkali and monochloroacetic acid, and is added into the wine to stabilize the proportion of tartrate in the wine in a balanced state for a long time; on the other hand, the precipitation of potassium hydrogen tartrate and calcium tartrate which are formed in the wine can be accelerated.
The invention is further provided with: and (2) adding 20-30 g/t of aminoglucan in the step (1), wherein the aminoglucan is added together with potassium metabisulfite in the step (1).
By adopting the technical scheme, the aminodextran is a health-care product without toxicity and side effects, can improve the microenvironment of the bone joint part, and has good health-care effect; meanwhile, the aminodextran has strong chelating ability to transition metal ions and can be used for chelating Fe in wine2+、Cu2+And by combining the above steps, the transition metal ions have a strong catalytic effect on the oxidation, and the aminodextran and the potassium sulfite have a synergistic effect, so that the antioxidant effect can be better achieved.
The invention is further provided with: in the step (3), the adding proportion of the glucose and the fructose is 2: 1-4: 1 by mass, and the sugar content of the grape juice is 220-240 g/L after the glucose and the fructose are added.
By adopting the technical scheme, the types of sugar in the grape comprise monosaccharide, oligosaccharide and polysaccharide, and the addition of different types of sugar into the grape wine can affect the flavor of the grape wine, particularly the ratio of glucose to fructose has obvious influence on the fermentation process of the grape wine and the flavor of the grape wine; by analyzing the types and the content of sugar in the grape juice and manually adding different types of sugar, the composition of the grape juice can be directionally improved, and the stability of lactic acid fermentation of the wine is ensured.
The invention is further provided with: and (3) adding ethylenediamine disuccinic acid and tartaric acid in the step (4), adjusting the pH of the grape juice to be 3-3.5, and adding the ethylenediamine disuccinic acid and tartaric acid together with sodium carboxymethylcellulose in the step (4).
By adopting the technical scheme, the acidity of the wine is adjusted by adding the ethylenediamine disuccinic acid and the tartaric acid, so that the effects of inhibiting bacterial growth, stabilizing the color and luster of the wine and balancing the taste of the wine can be achieved, and the wine with higher acidity has higher taste balance, so that the wine is more suitable for ageing; the addition of ethylenediamine disuccinic acid and tartaric acid can increase the acidity of wine, and the ethylenediamine disuccinic acid can react with K in wine+Ion complexation to avoid K+The potassium tartrate precipitate is generated by combining with the tartaric acid, so that the storage capacity of the wine to the tartaric acid is improved, and the quality of the wine is more stable.
The invention is further provided with: the adding proportion of the ethylenediamine disuccinic acid to the potassium hydrogen tartrate is 1:10 by mass.
The invention is further provided with: and (4) in the freezing process of the step (4), freezing stabilization treatment is carried out at the freezing temperature of-7 to-5 ℃.
The invention is further provided with: the sterilization method in the step (4) adopts an ultrahigh temperature instantaneous sterilization method to remove bacteria in the wine, so that the wine meets the quality requirement of the finished wine.
The invention has the beneficial effects that:
1. the potassium metabisulfite can react with water to generate sulfur dioxide, so that the effects of sterilization and oxidation resistance are achieved, the influence of overhigh oxygen concentration in the wine on the fermentation of the wine is avoided, and the wine contains a large amount of Fe2+、Cu2+Isotransition metal ion capable of catalyzing oxidation of oxygen, aminodextran for transition metalThe ions have stronger chelating capacity, can be used as a potassium metabisulfite antioxidant auxiliary agent, and can be used for improving the antioxidant effect under the synergistic action with potassium metabisulfite, so that the yeast fermentation process of the wine is more stable;
2. the sugar content of the wine raw material is adjusted by adding glucose and fructose, the stability of the wine precision can be kept, the ratio of the glucose to the fructose has obvious influence on the fermentation process of the wine and the flavor of the wine, the composition of the wine can be improved in an oriented way by analyzing the types and the content of the sugar in the wine and manually adding different types of sugar, and the stability of the lactic acid fermentation of the wine is ensured;
3. adding ethylenediamine disuccinic acid and tartaric acid into the grape wine, and adjusting the pH of the grape juice to be 3-3.5, so that the grape wine can play a role in inhibiting bacterial growth, enabling the color of the grape wine to be more stable and balancing the taste of the grape wine, and the grape wine with higher acidity has higher taste balance, so that the grape wine is more suitable for aging;
4. the addition of ethylenediamine disuccinic acid and tartaric acid can increase the acidity of wine, and the ethylenediamine disuccinic acid can react with K in wine+Ion complexation for reducing free K in wine+Concentration of, avoiding K+The sodium carboxymethylcellulose can prevent potassium hydrogen tartrate from crystallizing and accelerate the precipitation of calcium tartrate, and the sodium carboxymethylcellulose and the ethylenediamine disuccinic acid have synergistic effect to improve the storage capacity of the wine on tartaric acid and stabilize the quality of the wine.
Detailed Description
The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Example 1
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 50g/t of potassium metabisulfite;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 250g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 2
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t of potassium metabisulfite;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 3
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 60g/t potassium metabisulfite;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 150g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 4
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t of potassium metabisulfite and 20g/t of aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 5
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t of potassium metabisulfite and 25g/t of aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 6
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t potassium metabisulfite and 30g/t aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 7
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t potassium metabisulfite and 30g/t aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose and fructose at a mass ratio of 2:1, adding glucose to obtain grape juice with sugar content of 220-240 g/L, and performing lactic acid fermentation for 2 weeks to obtain wine base;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 8
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t potassium metabisulfite and 30g/t aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose and fructose at the same time, wherein the adding proportion of the glucose and the fructose is 3:1 by mass, adding the glucose to the grape juice, and performing lactic acid fermentation for 2 weeks to obtain a wine base, wherein the sugar content of the grape juice is 220-240 g/L;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 9
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t potassium metabisulfite and 30g/t aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose and fructose at a mass ratio of 4:1, adding glucose to obtain grape juice with sugar content of 220-240 g/L, and performing lactic acid fermentation for 2 weeks to obtain wine base;
(4) and storing the wine base in cans for 6-12 months, adding 200g/t of sodium carboxymethylcellulose and tartaric acid, adjusting the pH of the grape juice to be 3-3.5, and sequentially freezing at a freezing temperature of-7 to-5 ℃, clarifying, filtering and carrying out ultrahigh-temperature instantaneous sterilization to obtain the wine.
Example 10
A method for brewing high-stability grape wine from Molowa purple grape includes the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 55g/t potassium metabisulfite and 30g/t aminoglucan;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactic acid bacteria, adding glucose and fructose at a mass ratio of 2:1, adding glucose to obtain grape juice with sugar content of 220-240 g/L, and performing lactic acid fermentation for 2 weeks to obtain wine base;
(4) after the wine base is stored for 6-12 months in cans, 200g/t of sodium carboxymethylcellulose is added, ethylenediamine disuccinic acid and tartaric acid are also added, the adding ratio of the ethylenediamine disuccinic acid to the tartaric acid is 1:10 by mass, the pH of the grape juice is adjusted to be 3-3.5, and the grape wine is obtained after freezing, clarification, filtration and ultrahigh-temperature instantaneous sterilization at the freezing temperature of-7-5 ℃.
Experimental part
Method for measuring dissolved oxygen consumption rate:
the dissolved oxygen content was measured by a Raynaud magnetic JPSJ-605 model dissolved oxygen meter in combination with a 85-2 model constant temperature magnetic stirrer.
Processing one: supernatant of wine mash + oxygen (8mg/L)
And (5) processing: wine mash supernatant + oxygen (8mg/L) + antioxidant (one or more of potassium metabisulfite and aminodextran)
Sampling by adopting a siphon method, filling a glass bottle of 300ml, slightly overflowing, plugging a rubber plug to seal, and standing at normal temperature. Measuring the dissolved oxygen content in the wine sample before and after oxygen introduction for 5 times; the measurement results were subjected to regression analysis with the dissolved oxygen content (mg/L) on the vertical axis and the time (day) on the horizontal axis to determine the dissolved oxygen consumption rate. Each treatment was repeated three times.
The antioxidant effect of the antioxidant was evaluated by measuring the consumption rate of dissolved oxygen in the supernatant of the wine mash to which the antioxidant was added. The lower the dissolved oxygen consumption rate of the wine sample is, the better the antioxidation effect is; the higher the dissolved oxygen consumption rate of the wine sample, the poorer the antioxidant effect.
The yeast activity determination method comprises the following steps:
taking a certain amount of pre-fermented mash from the pre-fermentation tank in the fermentation process of the step (3) as a raw material used in the experiment, preparing 10 conical bottles of 1000mL, numbering 1-10 respectively, adding 700g of pre-fermented mash into each conical bottle, putting the conical bottles into a constant-temperature shaking incubator at 34 ℃ for fermentation, setting the rotating speed at 180 revolutions per minute, covering each conical bottle with a rubber plug with a hole, and connecting the conical bottles with 150mL of water in 150mL triangular bottles.
After the fermentation was carried out for 12 hours, 10 flasks were taken out of the constant temperature shaking incubator, the pre-fermented mash sugar content was adjusted to 10 flasks according to the ratio of glucose and fructose in examples 1-10, and then placed in the constant temperature shaking incubator for further fermentation.
After fermentation was carried out for 50 hours, 10 flasks were taken out from the constant-temperature shaking incubator, and the number of yeast cells, the budding rate of yeast, and the death rate of yeast were analyzed for each mash.
The method for measuring the precipitation amount comprises the following steps:
adding different amounts of stabilizer (one or more of sodium carboxymethyl cellulose, ethylenediamine disuccinic acid and tartaric acid) into the fermented wine in the step (4), standing at-4 deg.C for 14d, and detecting precipitate content.
The results of the experiment are shown in table 1 below:
TABLE 1
The experimental results in table 1 show that, when the wine is brewed, the potassium metabisulfite and the aminodextran can play a synergistic antioxidation role in primary fermentation, so that the stability of the yeast fermentation process of the wine is ensured; during secondary fermentation, the sugar content is adjusted through glucose and fructose, so that the composition of grape juice can be improved in a targeted manner, and the stability of lactic acid fermentation of the grape wine is ensured; adding ethylenediamine disuccinic acid and tartaric acid into the fermented wine base, and adjusting the pH of the grape juice to be 3-3.5, so that the effects of inhibiting bacterial growth, enabling the color of the grape wine to be more stable and balancing the taste of the grape wine can be achieved; the synergistic effect of the sodium carboxymethylcellulose and the ethylenediamine disuccinic acid improves the storage capacity of the wine to tartaric acid, so that the quality of the wine is more stable.
Claims (7)
1. A method for brewing high-stability wine, wherein the grape variety is Modorawa purple grape, and the brewing method comprises the following steps:
(1) manually selecting picked fresh grapes, removing bad fruits and Chinese olive, removing stems, crushing into wine mash, and adding 50-60 g/t of potassium metabisulfite;
(2) inoculating yeast, performing alcoholic fermentation for 1 week, separating wine residue and juice with a skin-residue separator, and transferring wine juice into a post-fermentation tank;
(3) inoculating lactobacillus, adding glucose and fructose, performing lactic acid fermentation for 2 weeks to obtain wine base;
(4) and storing the wine base in cans for 6-12 months, adding 150-250 g/t of sodium carboxymethyl cellulose, and sequentially freezing, clarifying, filtering and sterilizing to obtain the wine.
2. The method of claim 1, wherein the method comprises the steps of: and (2) adding 20-30 g/t of aminoglucan in the step (1), wherein the aminoglucan is added together with potassium metabisulfite in the step (1).
3. The method of claim 1, wherein the method comprises the steps of: in the step (3), the adding proportion of the glucose and the fructose is 2: 1-4: 1 by mass, and the sugar content of the grape juice is 220-240 g/L after the glucose and the fructose are added.
4. The method of claim 1, wherein the method comprises the steps of: and (3) adding ethylenediamine disuccinic acid and tartaric acid in the step (4), adjusting the pH of the grape juice to be 3-3.5, and adding the ethylenediamine disuccinic acid and tartaric acid together with sodium carboxymethylcellulose in the step (4).
5. A high-stability wine brewing method according to claim 4, wherein: the adding proportion of the ethylenediamine disuccinic acid to the tartaric acid is 1:10 by mass.
6. The method of claim 1, wherein the method comprises the steps of: in the freezing process of the step (4), the freezing temperature is-7 to-5 ℃.
7. The method of claim 1, wherein the method comprises the steps of: the sterilization method in the step (4) adopts an ultrahigh temperature instant sterilization method.
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| CN1074844A (en) * | 1992-01-29 | 1993-08-04 | 库尔特有限公司 | With the GAG is that reducing agent and protective agent prepare the colloidal metal dispersion |
| CN104818174A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | White grape wine production method |
| CN108865555A (en) * | 2018-07-18 | 2018-11-23 | 北京澳德投资集团有限公司 | A kind of claret and its production technology |
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| CN1074844A (en) * | 1992-01-29 | 1993-08-04 | 库尔特有限公司 | With the GAG is that reducing agent and protective agent prepare the colloidal metal dispersion |
| CN104818174A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | White grape wine production method |
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