CN102703268A - Production method of aged dry red wine - Google Patents
Production method of aged dry red wine Download PDFInfo
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- CN102703268A CN102703268A CN2012100051216A CN201210005121A CN102703268A CN 102703268 A CN102703268 A CN 102703268A CN 2012100051216 A CN2012100051216 A CN 2012100051216A CN 201210005121 A CN201210005121 A CN 201210005121A CN 102703268 A CN102703268 A CN 102703268A
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- 235000020095 red wine Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 48
- 235000014101 wine Nutrition 0.000 claims abstract description 41
- 241000219095 Vitis Species 0.000 claims abstract description 36
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 24
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 24
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 18
- 229910052760 oxygen Inorganic materials 0.000 claims description 18
- 239000001301 oxygen Substances 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000007598 dipping method Methods 0.000 claims description 13
- 235000009392 Vitis Nutrition 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000013467 fragmentation Methods 0.000 claims description 7
- 238000006062 fragmentation reaction Methods 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000020096 rose wine Nutrition 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000000087 stabilizing effect Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 241001593968 Vitis palmata Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 235000018553 tannin Nutrition 0.000 abstract description 9
- 239000001648 tannin Substances 0.000 abstract description 9
- 229920001864 tannin Polymers 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 235000019674 grape juice Nutrition 0.000 abstract 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000005352 clarification Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000006213 oxygenation reaction Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of aged dry red wine. The method is characterized by comprising the following steps of: removing the stem of grape and crushing; steeping at low temperature for 4-12 hours; after the steeping, separating part of the grape juice, and adding yeast into the pulp to perform temperature-controlled alcohol fermentation; meanwhile, centrifuging the separated grape juice for producing pink wine; after the alcohol fermentation, performing temperature-controlled micro-oxygenation on the separated raw wine; and then performing the processes of malolactic fermentation, clarification, freezing, filtering and the like to obtain the aged dry red wine. Through the invention, the chroma, tannin and total phenol of the produced aged dry red wine are obviously improved in comparison with the common aged dry red wine; moreover, the aged dry red wine produced by the method disclosed by the invention has stable color, full body, mellow and coordinative mouthfeel and strong structure sense; the aging potential is obviously enhanced; and the production method is simple and easy to control and suitable for industrial production.
Description
Technical field
The present invention relates to brewing technical field, is a kind of ageing type producing process for dry red wine specifically.
Background technology
Ageing type dry red winew requires during the fermentation, from grape, extracts aldehydes matter and aroma components such as enough tannin, anthocyanogen, so that wine has darker color and stronger structure sense and strong fragrance.And the tannin in the grape, anthocyanogen and aroma component mainly are present in the Pericarpium Vitis viniferae, at present in the production process of ageing type extra dry red wine, owing to reasons such as grape variety, ripening degree; Often cause that ageing type red wine is light, tannin is not enough; The ageing potentiality are poor, and after the fermentation ends, because tannin and anthocyanogen structural instability in the former wine; Color is prone to descend, and influences organoleptic quality vinous.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, and a kind of ageing type producing process for dry red wine is provided, mainly solve problems such as existing ageing type dry red winew color, mouthfeel and inferior quality.
In order to realize the foregoing invention purpose, the technical scheme that the present invention adopts is: a kind of ageing type producing process for dry red wine, and its special character is, comprises following process step:
(1) grape material pol 180-220g/L is selected in raw material grape sorting for use, and acidity 5-9g/L is disease-free, does not have to rot, and fringe shape is complete, and the fruit grain is painted good, and is evenly ripe;
(2) destemming fragmentation is carried out the destemming fragmentation with grape, adds 40-50mg sulfurous gas in every liter of pulp in the destemming shattering process, and controls the 85-95% of the volume of jar pulp for the jar appearance, adds the 25mg polygalacturonase in every liter of pulp after 4 hours, and sealing and circulating is even;
(3) low temperature dipping to the pulp of the going into jar processing of lowering the temperature, makes its temperature reduce to 10-15 ℃, and kept 4 to 12 hours;
(4) after separate part Sucus Vitis viniferae, low temperature dipping finished, the Sucus Vitis viniferae that will go into jar pulp gross weight 10-30% separated, and made remaining pulp account for the 75-80% of tank volume, simultaneously, with isolating Sucus Vitis viniferae centrifugal after, be used to the Rose wine that ferments;
(5) temperature controlled fermentation inserts yeast in the grape slurry, start zymamsis, and leavening temperature is controlled at 25-30 ℃, and zymamsis finishes, and proceeds 1-6 days dipping backs and separates the skin slag;
(6) former wine is handled through the little oxygen of temperature control, and zymamsis finishes the back and separates the skin slag, controls former wine temperature at 14-16 ℃, and the little oxygen that carried out 15-25 days is handled, and little oxygen addition is 1.0-2.5mg every day in every liter of former wine; After little oxygen finished, controlled temperature was the 18-20 degree, added the 10-20mg milk-acid bacteria in every liter of former wine, and inoculating lactic acid bacterium carries out malic-lactic acid fermentation, and after malic-lactic acid fermentation finished, separation and adjustment sulfurous gas changed ageing over to 30-40mg/L;
(7) ageing, the former wine of above-mentioned ageing type dry red winew changes over to and carries out ageing in the oak barrel, and ageing time 6-15 month, 10-15 ℃ of ageing temperature, Free sulfur dioxide remains on 30-40mg/L, and regularly adds bucket, makes it be in the canful state;
(8) bottling pre-treatment, the wine after the ageing be through allotment, down glue, filtration, cold stabilizing treatment, thereby obtain clarifying stable wine, bottling at last.
Further, the described grape material of (1) step is one or more mixing in Cabernet Sauvignon, Cabernet Gernischt, Cabernet Franc, Merlot, the red grape variety of making wine of hila.
A kind of ageing type producing process for dry red wine of the present invention compared with prior art has outstanding substantive distinguishing features and marked improvement; 1, adopts the method for low temperature dipping and separate part Sucus Vitis viniferae and temperature controlled fermentation, increase skin slag ratio example and time of immersion in the fermenting process, strengthen extraction tannin in the pericarp and aroma substance; And after zymamsis finishes; Handle through temperature control and little oxygen, make that tannin and anthocyanogen combine as early as possible in the dregs of grape wine, improve the mouthfeel of tannin; Thereby improve colourity, local flavor and the structure of ageing type extra dry red wine, strengthen the stability of wine color; 2, isolating Sucus Vitis viniferae is used to produce Rose wine, thereby reduces production costs; 3, working method is simple and easy to control, is suitable for suitability for industrialized production.
Embodiment
In order to understand better and to implement, specify the present invention below in conjunction with embodiment.
Embodiment 1, adopts pol at 180-220g/L, acidity at the cabernet sauvignon grape of 5-9g/L as raw material; Remove disease, rotten fruit ear, select painted good, ripe grape uniformly for use, carry out the destemming fragmentation then; Add 45mg sulfurous gas in every liter of pulp in the destemming shattering process; The volume that jar pulp is gone in control is for adding the 25mg polygalacturonase in every liter of pulp after jar hold 90%, 4 hour, and sealing and circulating is even; To the pulp of the going into jar processing of lowering the temperature, make its temperature reduce to 10-15 ℃, and kept 8 hours then; Low temperature dipping segregates into jar Sucus Vitis viniferae of pulp gross weight 10-30% after finishing, and is used to the Rose wine that ferments, and makes remaining pulp account for the 75-80% of tank volume; In every liter of grape slurry, insert 200-300 mg yeast then, start zymamsis, be used for production ageing type Cabernet Sauvignon extra dry red wine; Leavening temperature is controlled at 25-30 ℃; Zymamsis finishes, and proceeds 4 days dipping backs and separates the skin slag, controls former wine temperature at 14-16 ℃; The little oxygen that carried out 20 days is handled, and little oxygen addition is 1.0-2.5mg every day in every liter of former wine; After little oxygen processing finishes; Control former wine temperature at 18-20 ℃, inoculation 10-20mg milk-acid bacteria carries out malic-lactic acid fermentation in every liter of former wine, after malic-lactic acid fermentation finishes; 30-40mg sulfurous gas in separation and adjustment sulfurous gas to the every liter of former wine changes over to and carries out ageing in the oak barrel; 10-15 ℃ of ageing temperature, Free sulfur dioxide remains on 30-40mg/L, and regularly adds bucket, makes it be in the canful state, 10 months ageing time; After ageing finishes, through allotment, following glue, filtration, cold stabilizing treatment, obtain clarifying stable wine, bottling promptly makes ageing type Cabernet Sauvignon dry red winew at last.
The ageing type Cabernet Sauvignon extra dry red wine that the foregoing description 1 is brewageed satisfies each item index request of GB to dry red winew, and its outward appearance is amaranth; Colourimetric number is more than 8, and tannin content has strong black fruit fragrance more than 2.5g/L; The wine body is plentiful; The mellow and full coordination of mouthfeel, the structure sense is strong, has strong ageing potentiality.
Embodiment 2, adopt pol at 180-220g/L, and acidity as raw material, is removed disease at the Cabernet Gernischt grape of 5-9g/L, the fruit ear that rots, and selects painted good, ripe grape uniformly for use, carries out the destemming fragmentation then, add the SO of 40mg/L in every liter of pulp
2, the volume that jar pulp is gone in control is for adding the 25mg polygalacturonase in every liter of pulp after jar hold 85%, 4 hour, and sealing and circulating is even; To the pulp of the going into jar processing of lowering the temperature, make its temperature reduce to 10-15 ℃, and kept 4 hours then; After low temperature dipping finishes, segregate into the 10-30% Sucus Vitis viniferae of jar pulp gross weight, be used to the Rose wine that ferments, make remaining pulp account for the 75-80% of tank volume; In every liter of grape slurry, insert the 200-300mg yeast then, start zymamsis, be used for production ageing type Cabernet Gernischt extra dry red wine; Leavening temperature is controlled at 25-30 ℃; Zymamsis finishes, and proceeds 6 days dipping backs and separates the skin slag, controls former wine temperature at 14-16 ℃; The little oxygen that carried out 15 days is handled, and little oxygen addition is 1.0-2.5mg every day in every liter of former wine; Little oxygen processing is controlled former wine temperature at 18-20 ℃ after finishing, inoculation 10-20mg milk-acid bacteria in every liter of former wine; Carry out malic-lactic acid fermentation; After malic-lactic acid fermentation finished, 30-40mg sulfurous gas in separation and adjustment sulfurous gas to the every liter of former wine changed over to and carries out ageing in the oak barrel; 10-15 ℃ of ageing temperature, Free sulfur dioxide remains on 30-40mg/L, and regularly adds bucket, makes it be in the canful state, 6 months ageing time; After ageing finishes, through allotment, following glue, filtration, cold stabilizing treatment, obtain clarifying stable wine, bottling promptly makes ageing type Cabernet Gernischt dry red winew at last.
Embodiment 3, adopt pol at 180-220g/L, acidity at the Cabernet Gernischt of 5-9g/L, Cabernet Franc, Merlot grape as raw material; Remove disease, rotten fruit ear, select painted good, ripe grape uniformly for use, carry out the destemming fragmentation then; Add 50mg sulfurous gas in every liter of pulp in the destemming shattering process; It is to add the 25mg polygalacturonase in every liter of pulp after 95%, 4 hour that a jar amount is gone in control, and sealing and circulating is even; To the pulp of the going into jar processing of lowering the temperature, make its temperature reduce to 10-15 ℃, and kept 12 hours then; Low temperature dipping segregates into a jar pulp gross weight 10-30% Sucus Vitis viniferae after finishing, and is used to the Rose wine that ferments, and makes remaining pulp account for the 75-80% of tank volume; In every liter of grape slurry, insert the 200-300mg yeast then, start zymamsis, be used for production ageing type extra dry red wine; Leavening temperature is controlled at 25-30 ℃; Zymamsis finishes, and proceeds 1 day dipping back and separates the skin slag, controls former wine temperature at 14-16 ℃; The little oxygen that carried out 25 days is handled, and little oxygen addition is 1.0-2.5mg every day in every liter of former wine; After little oxygen processing finishes; Control former wine temperature at 18-20 ℃, inoculation 10-20mg milk-acid bacteria carries out malic-lactic acid fermentation in every liter of former wine, after malic-lactic acid fermentation finishes; 30-40mg sulfurous gas in separation and adjustment sulfurous gas to the every liter of former wine changes over to and carries out ageing in the oak barrel; 10-15 ℃ of ageing temperature, Free sulfur dioxide remains on 30-40mg/L, and regularly adds bucket, makes it be in the canful state, 15 months ageing time; After ageing finishes, through allotment, following glue, filtration, cold stabilizing treatment, obtain clarifying stable wine, bottling promptly makes ageing type dry red winew at last.
Claims (2)
1. an ageing type producing process for dry red wine is characterized in that, comprises following process step:
(1) grape material pol 180-220g/L is selected in raw material grape sorting for use, and acidity 5-9g/L is disease-free, does not have to rot, and fringe shape is complete, and the fruit grain is painted good, and is evenly ripe;
(2) destemming fragmentation is carried out the destemming fragmentation with grape, adds 40-50mg sulfurous gas in every liter of pulp in the destemming shattering process, and controls the 85-95% of the volume of jar pulp for the jar appearance, adds the 25mg polygalacturonase in every liter of pulp after 4 hours, and sealing and circulating is even;
(3) low temperature dipping to the pulp of the going into jar processing of lowering the temperature, makes its temperature reduce to 10-15 ℃, and kept 4 to 12 hours;
(4) after separate part Sucus Vitis viniferae, low temperature dipping finished, the Sucus Vitis viniferae that will go into jar pulp gross weight 10-30% separated, and made remaining pulp account for the 75-80% of tank volume, simultaneously, with isolating Sucus Vitis viniferae centrifugal after, be used to the Rose wine that ferments;
(5) temperature controlled fermentation inserts yeast in the grape slurry, start zymamsis, and leavening temperature is controlled at 25-30 ℃, and zymamsis finishes, and proceeds 1-6 days dipping backs and separates the skin slag;
(6) former wine is handled through the little oxygen of temperature control, and zymamsis finishes the back and separates the skin slag, controls former wine temperature at 14-16 ℃, and the little oxygen that carried out 15-25 days is handled, and little oxygen addition is 1.0-2.5mg every day in every liter of former wine; After little oxygen finished, controlled temperature was the 18-20 degree, added the 10-20mg milk-acid bacteria in every liter of former wine, and inoculating lactic acid bacterium carries out malic-lactic acid fermentation, and after malic-lactic acid fermentation finished, separation and adjustment sulfurous gas changed ageing over to 30-40mg/L;
(7) ageing, the former wine of above-mentioned ageing type dry red winew changes over to and carries out ageing in the oak barrel, and ageing time 6-15 month, 10-15 ℃ of ageing temperature, Free sulfur dioxide remains on 30-40mg/L, and regularly adds bucket, makes it be in the canful state;
(8) bottling pre-treatment, the wine after the ageing be through allotment, down glue, filtration, cold stabilizing treatment, thereby obtain clarifying stable wine, bottling at last.
2. a kind of ageing type producing process for dry red wine according to claim 1 is characterized in that the described grape material of (1) step is one or more mixing in Cabernet Sauvignon, Cabernet Gernischt, Cabernet Franc, Merlot, the red grape variety of making wine of hila.
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| CN2012100051216A CN102703268A (en) | 2012-01-10 | 2012-01-10 | Production method of aged dry red wine |
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| CN2012100051216A CN102703268A (en) | 2012-01-10 | 2012-01-10 | Production method of aged dry red wine |
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