CN111925880A - Method for brewing sulfur-free red wine - Google Patents
Method for brewing sulfur-free red wine Download PDFInfo
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- CN111925880A CN111925880A CN202010787167.2A CN202010787167A CN111925880A CN 111925880 A CN111925880 A CN 111925880A CN 202010787167 A CN202010787167 A CN 202010787167A CN 111925880 A CN111925880 A CN 111925880A
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 235000014101 wine Nutrition 0.000 claims abstract description 26
- 241000219095 Vitis Species 0.000 claims abstract description 25
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 25
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 25
- 241001593968 Vitis palmata Species 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 25
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 25
- 235000019674 grape juice Nutrition 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 241000283690 Bos taurus Species 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 230000003213 activating effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241001608711 Melo Species 0.000 claims description 3
- 238000004026 adhesive bonding Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000002386 leaching Methods 0.000 abstract description 5
- 235000018553 tannin Nutrition 0.000 abstract description 5
- 239000001648 tannin Substances 0.000 abstract description 5
- 229920001864 tannin Polymers 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000049 pigment Substances 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulfur dioxide Inorganic materials O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 6
- 240000000560 Citrus x paradisi Species 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
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- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 235000021021 grapes Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 238000003825 pressing Methods 0.000 description 2
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- 235000020097 white wine Nutrition 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- YLNDNABNWASMFD-UHFFFAOYSA-N 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline Chemical compound C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C YLNDNABNWASMFD-UHFFFAOYSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241001599018 Melanogaster Species 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006388 chemical passivation reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 230000003311 flocculating effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 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
-
- 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)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a method for brewing sulfur-free red wine. The invention discloses a method for brewing sulfur-free red wine, which is characterized by comprising the following steps: 1) freezing the peel; 2) high density CO2Processing; 3) separating juice; 4) fermenting; 5) and (5) post-treatment. The invention has the advantages that compared with the prior art, the fresh red grape pericarp is frozen and then adopts high-density CO2The treatment has the effects of sterilizing and effectively leaching pericarp components, and no SO is introduced in the process2. The peel and residue are separated by juice before fermentation, so that the inferior tannin in the grape seeds is prevented from entering the wine liquid in the fermentation process, and the process is relatively simple. In addition, the whole process does not involve heat treatment, and the product quality is high.
Description
Technical Field
The invention relates to a method for brewing wine, in particular to a method for brewing sulfur-free red wine.
Background
The red wine is fermented wine prepared by fermenting and brewing fresh grape or grape juice as raw materials. According to the national standard, the color is purple red, deep red, ruby red, reddish brown, or brownish red. The raw materials for brewing the red wine are red grape varieties such as cabernet sauvignon, melo, melanopino, cila and the like. The color of red wine is mainly derived from the pigments in the red grape peel. Researches show that the color development components such as anthocyanin in red grape mainly exist in the peel, and in addition, the peel contains rich resveratrol, flavone, tannin, volatile aroma and other components which endow the red grape with special efficacy and characteristic taste. According to the national standard, the dry extract content of red wine is higher than that of white wine and pink wine. Therefore, it is essential to leach out the beneficial components of the peel during the brewing of red wine. At present, red wine is generally fermented by adopting a mode with peel seeds, grape mash juice and the peel seeds are pumped into a fermentation tank for fermentation after grapes are crushed, grape mash at the bottom of the fermentation tank is pumped out and sprayed onto fruit peels floating on the top of the fermentation tank to leach components such as pigments in the fermentation process through circulation, or the fruit peels are pressed to the bottom of the fermentation tank through a manual wine pressing cap to enable the fruit peels to be fully contacted with fermentation liquor, so that the fruit peel components are leached.
In addition, the brewing raw materials in the red wine have certain mixed bacteria, and the components such as pigment, polyphenol and the like in the juice are easily oxidized and browned after the fruit grains are crushed. Therefore, the growth of harmful microorganisms and the oxidation need to be inhibited in the fermentation process, and SO is mostly used for brewing red wine at present2Performing corrosion prevention and oxidation inhibition, and maintaining a certain concentration of SO in the whole process of red wine fermentation2But SO2Toxic, is a legal limit of the substances in wine, SO being present in practice2If the addition amount of (A) is not controlled well, the product can be seriously damaged, and even the food safety problem can be caused.
At present, people pay more attention to the health and safety of foods, and brewing safer and healthier wine products is a trend of market development. Therefore, beneficial ingredients are added in red wine brewing, and SO is reduced2The use of such harmful components is the direction of technological development. In the aspect of increasing beneficial components, such as a common method for extracting red grape pigment by heating, grape is crushed, then grape mash is heated to a higher temperature, generally 60-70 ℃ in actual production, the pigment in the peel is extracted, and then fermentation is carried out, so as to achieve the purpose of extracting the pigment. In addition, patent CN201910865822.9 discloses a dry white wine and its flavor-enhancing brewing method, wherein unbroken grape is placed in a fermentation tank, water, grape fermentation juice and yeast are added into the fermentation tank, and CO generated from the fermentation juice is utilized2Maintaining anaerobic environment, and soaking at 16-24 deg.C for 15 days to increase fragrance. In reducing harmful component SO2In the aspect of use, patent CN201711143382.3 discloses a process for brewing sulfur-free dry red wine, which comprises the steps of crushing grape raw materials, carrying out heat treatment at 76-79 ℃ for 130min, fermenting, separating, ageing, filtering, blending, heating, finely filtering and filling. Patent CN201510172293.6 disclosesA process for preparing the sulfur-free sparkling wine includes such steps as pumping the raw grape material into extracting tank, adding pectase, extracting, squeezing to obtain juice, high-temp sterilization, flocculating settling, fermentation, separating yeast, ageing, filtering and loading in containers. The patent CN201610666054.0 discloses a preparation method of sulfur-free spine grape wine, which comprises the steps of spraying and cleaning fresh spine grapes with boiled and cooled clean water, crushing, carrying out enzymolysis and extraction on pectin at 30-35 ℃ for 2-3 h, carrying out enzymolysis and extraction on cellulose at 50-60 ℃ for 80-120 min, fermenting, carrying out steam treatment on the mature wine at 100-105 ℃, and carrying out secondary fermentation on the mature wine. The patent CN201911249605.3 discloses a method for brewing a sulfur-free wine, which comprises the steps of treating raw materials, adding inert gas, adding yeast and nutrients thereof for fermentation, reducing the temperature to 10-15 ℃ when the residual sugar is lower than 4g/L, adding 50-80 mg/L sulfur dioxide, storing after the fermentation is stopped, keeping the pressure at 100-L000 MPa for 1-2 h for cold sterilization, filtering and filling. The analysis of the prior art shows that the conventional method for thermally extracting the pigment in the aspect of increasing the beneficial components has the technical defect of damaging heat-sensitive components at high temperature while improving the leaching of the pigment. By CO2The method for increasing the fragrance by dipping needs overlong dipping time, has large difficulty in quality control and high equipment occupancy rate. In reducing harmful component SO2In the aspect of use, the grape mash or the old wine is mostly required to be sterilized by high-temperature treatment. The method of cold sterilization is adopted, and a small amount of SO is required to be added in the fermentation process2Meanwhile, high pressure of 100-l 000MPa is required for sterilization, the requirement on equipment materials is too high, and the sterilization is difficult to realize in actual industrial production.
Disclosure of Invention
The invention aims to provide a method for brewing sulfur-free red wine, which overcomes the defects of the prior art, improves the beneficial extract of the red wine, and does not use SO in the whole brewing process2And brewing a high-quality red wine.
The invention relates to a method for brewing sulfur-free red wine, which comprises the following steps:
(1) freezing the fruit peels: and (3) freezing the peel of the fresh red grape fruit grains subjected to stem removal through a refrigerator by a vibrating conveyer belt to obtain the iced grape grains.
(2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking.
(3) Juice separation: mixing high density CO2And (3) sequentially connecting the discharge valve of the treatment kettle, the filter and the fermentation tank in series, opening the discharge valve, and putting the grape juice into the fermentation tank through the filter to obtain the grape juice to be fermented.
(4) Fermentation: adding 0.01-0.02 wt% of saccharomyces cerevisiae of grape juice to be fermented into sterile warm water according to the weight percentage, uniformly stirring, activating at room temperature for 20-30 min, then inoculating the activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to be 10-20 ℃ for fermentation, cooling to 0-5 ℃ until the sugar degree is lower than 4Brix, and terminating the fermentation to obtain the red grape fermented wine.
(5) And (3) post-treatment: and (3) respectively gluing, filtering and filling the red grape fermented wine to obtain a finished product.
The red grape in the step (1) is at least one of cabernet sauvignon, melo, melanogaster, cila and pindol.
Freezing the peel in the step (1), wherein the freezing temperature is-35 to-30 ℃, and the freezing time is 30 to 60 seconds.
Step (2) said high density CO2And (3) treating, wherein the pressure of a treatment kettle is 15-30 MPa, the temperature is 15-30 ℃, and the treatment time is 30-60 min.
And (4) the filtering aperture of the filter in the step (3) is 2-3 mm.
And (4) the saccharomyces cerevisiae is commercial yeast dry powder, the temperature of the sterile warm water is 35-38 ℃, and the weight ratio of the saccharomyces cerevisiae to the sterile warm water is 1: 5-1: 10.
The invention has the beneficial effects that: first, use high density CO2Treating, sterilizing and acid leaching, CO2The high-pressure high-acid system condition can effectively kill gram-negative bacteria such as acetobacter, lactobacillus plantarum, escherichia coli and the like which harm the quality of the grape wine, and avoid SO2The use of (1). At the same time, the user can select the desired position,the leaching efficiency of pigment, resveratrol, flavone and tannin in the peel under the high-acid condition is greatly improved, and the effect of quickly extracting peel components is achieved. Secondly, the freezing treatment of the peel forms ice crystals and high-density CO on the peel layer of the fresh fruit2During treatment, ice crystals melt, so that the surface area of a porous structure formed by the peel layer is increased, and the leaching efficiency of components of the peel layer is improved. Meanwhile, the porous peel structure plays a role in dispersing CO2By the action of (A) to (B) CO2More uniform dispersion in grape juice increases the action area and improves the sterilization effect. Third, high density CO2After treatment, because sufficient pigment and tannin components are extracted from the grape mash, the grape mash does not need to be fermented with skin seeds during brewing, and poor-quality tannin in the grape seeds cannot be brought into wine. Meanwhile, the operations of pressing a wine cap, deslagging and the like are avoided in the process operation, and the fermentation process operation is simplified. Fourthly, compared with the prior sulfur-free wine process, the whole process does not involve heat treatment, so that the aroma components and the heat-sensitive components are effectively preserved, and the product quality is improved.
Detailed Description
The invention aims to provide a method for brewing sulfur-free red wine. The present invention is described in further detail with reference to specific embodiments, which are given for the purpose of illustration only and are not intended to limit the scope of the invention.
Example 1:
1) freezing the fruit peels: and (3) freezing the peel of the stemmed cabernet sauvignon grape fruit grains by a refrigerator through a vibrating conveyer belt, wherein the freezing temperature is-35 ℃, and the freezing time is 30s, so as to obtain the rind grape grains.
2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking, and maintaining the pressure of the treatment kettle at 20MPa and 30 deg.C for 50 min.
3) Juice separation: mixing high density CO2The discharge valve of the treatment kettle is sequentially connected with a filter with a filtering aperture of 3mm and a fermentation tank in series, and the discharge valve is opened to put grape juice into the fermentation tank through the filter.
4) Fermentation: taking commercial dry yeast powder accounting for 0.01 percent of the weight of grape juice to be fermented according to the weight percentage, putting the commercial dry yeast powder into 35 ℃ sterile warm water accounting for 5 times of the weight of the dry yeast powder, uniformly stirring, activating at room temperature for 30min, then inoculating the activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to 15 ℃ for fermentation until the sugar degree is 3.5Brix, cooling to 4 ℃, and stopping fermentation to obtain the red grape fermented wine.
5) And (3) post-treatment: and (3) respectively carrying out glue adding, filtering and filling on the red grape fermented wine to obtain the sulfur-free red wine finished product.
Example 2:
1) freezing the fruit peels: and (3) freezing the peel of the stemmed black skin grape fruit grains by a refrigerator through a vibrating conveyer belt, wherein the freezing temperature is-30 ℃, and the freezing time is 60s, so as to obtain the ice skin grape grains.
2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking, and maintaining the pressure of the treatment kettle at 30MPa and the temperature at 30 deg.C for 30 min.
3) Juice separation: mixing high density CO2The discharge valve of the treatment kettle is sequentially connected with a filter with the filtering aperture of 2.5mm and a fermentation tank in series, and the discharge valve is opened to put grape juice into the fermentation tank through the filter.
4) Fermentation: taking commercial dry yeast powder accounting for 0.02 wt% of grape juice to be fermented according to the weight percentage, putting the commercial dry yeast powder into sterile warm water at 38 ℃ which is 10 times of the dry yeast powder by weight, uniformly stirring, activating at room temperature for 30min, then inoculating activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to be 10 ℃ for fermentation, cooling to 4 ℃ when the sugar degree is 4Brix, and stopping fermentation to obtain the red grape fermented wine.
5) And (3) post-treatment: and (3) respectively carrying out glue adding, filtering and filling on the red grape fermented wine to obtain the sulfur-free red wine finished product.
Example 3:
1) freezing the fruit peels: mixing the stemmed cabernet sauvignon with the Meluo grape fruit grains at a ratio of 1:1, and freezing the peel of the grape fruit grains by a refrigerator through a vibrating conveyer belt at a freezing temperature of-35 ℃ for 30s to obtain the ice-peel grape fruit grains.
2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking, and maintaining the pressure of the treatment kettle at 30MPa and the temperature at 30 deg.C for 30 min.
3) Juice separation: mixing high density CO2The discharge valve of the treatment kettle is sequentially connected with a filter with the filtering aperture of 2.5mm and a fermentation tank in series, and the discharge valve is opened to put grape juice into the fermentation tank through the filter.
4) Fermentation: taking commercial dry yeast powder accounting for 0.02 wt% of grape juice to be fermented according to the weight percentage, putting the commercial dry yeast powder into 35 ℃ sterile warm water accounting for 10 times of the dry yeast powder, uniformly stirring, activating for 25min at room temperature, then inoculating activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to 15 ℃ for fermentation until the sugar degree is 3.5Brix, cooling to 0 ℃, and stopping fermentation to obtain the red grape fermented wine.
5) And (3) post-treatment: and (3) respectively carrying out glue adding, filtering and filling on the red grape fermented wine to obtain the sulfur-free red wine finished product.
Claims (6)
1. A method for brewing sulfur-free red wine is characterized by comprising the following steps:
(1) freezing the fruit peels: and (3) freezing the peel of the fresh red grape fruit grains subjected to stem removal through a refrigerator by a vibrating conveyer belt to obtain the iced grape grains.
(2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking.
(3) Juice separation: mixing high density CO2And (3) sequentially connecting the discharge valve of the treatment kettle, the filter and the fermentation tank in series, opening the discharge valve, and putting the grape juice into the fermentation tank through the filter to obtain the grape juice to be fermented.
(4) Fermentation: adding 0.01-0.02 wt% of saccharomyces cerevisiae of grape juice to be fermented into sterile warm water according to the weight percentage, uniformly stirring, activating at room temperature for 20-30 min, then inoculating the activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to be 10-20 ℃ for fermentation, cooling to 0-5 ℃ until the sugar degree is lower than 4Brix, and terminating the fermentation to obtain the red grape fermented wine.
(5) And (3) post-treatment: and (3) respectively gluing, filtering and filling the red grape fermented wine to obtain a finished product.
2. The method of claim 1, wherein the red grape of step (1) is at least one of cabernet sauvignon, melo, melanomyces nigra, cila, and pindol.
3. The brewing method of sulfur-free red wine according to claim 1, wherein the pericarp of the step (1) is frozen at-35 to-30 ℃ for 30 to 60 s.
4. The process for brewing a sulfur-free red wine according to claim 1, wherein the high density CO of step (2)2And (3) treating, wherein the pressure of a treatment kettle is 15-30 MPa, the temperature is 15-30 ℃, and the treatment time is 30-60 min.
5. The method for brewing sulfur-free red wine according to claim 1, wherein the filter of the filter in the step (3) has a filter pore size of 2-3 mm.
6. The method for brewing sulfur-free red wine according to claim 1, wherein the saccharomyces cerevisiae in the step (4) is commercial yeast dry powder, the temperature of the sterile warm water is 35-38 ℃, and the weight ratio of the saccharomyces cerevisiae to the sterile warm water is 1: 5-1: 10.
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CN116396826A (en) * | 2023-04-12 | 2023-07-07 | 石河子大学 | Grape fruit vinegar and preparation method thereof |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
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FR2731228A1 (en) * | 1995-03-03 | 1996-09-06 | Carboxyque Francaise | Wine-making process involving cold maceration step |
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