KR101391793B1 - The method of red wine - Google Patents

Abstract

The present invention relates to a manufacturing method of red wine, and more specifically, to a method in which a processing time of clarifying is reduced in producing a clarified red wine by adding tannin which facilitates the clarifying process, thereby reducing production costs. Moreover, pine needles are applied in the clarifying process to improve a less favorable color and flavor of red wine using domestic grape as raw material, and to fortify the tannin, thereby enabling a manufacture of a high quality wine. Thus, the competitiveness of Campbell Early grapes which constitute a majority of the domestic grape production is enhanced to achieve the effect of replacing imported wine.

Description

The method of producing red wine {The method of red wine}

More particularly, the present invention relates to a method for preparing red wine, and more particularly, in order to refresh and deepen the flavor of wine during refining, which is an important factor in determining the quality of wine, And a method of producing red wine which improves the quality of red wine by purifying the red wine once.

Recently, wine has been known as a well-being mainstream for health, and the consumption of wine is rapidly increasing in Korea. Red grapes are known to be effective in preventing or treating liver diseases by regenerating destroyed hepatocytes by reducing the burden of liver by decomposing waste and toxins in the body and discharging them to the outside of the body at the time of ingestion, Studies have recently shown that processed red wine contains very beneficial ingredients such as polyphenols and anthocyanins, which have a very good effect on antioxidants and anti-cancer.

Campbell grapes, which are produced domestically, are mostly consumed for reproductive purposes, and sugar content is low at 14-16 Brix and low in sugar content and high in acidity. It is recognized that wine is lacking in color and flavor Has come.

Generally, after fermentation, yeast cells, tin salts, and proteins gradually sink to form debris. These wastes are separated, but fine solids or colloidal particles float in the wine. Wine is sometimes naturally increased in the degree of clarity during fermentation, but refinement of the red wine determines the quality of the wine as artificial filtration aids are injected to adsorb suspended particles or coagulate to remove them. It is one of the decisive factors.

The present invention relates to a method for producing wine using Campbell grapes, in which insufficient tannin components are added to Campbell grapes and pine needles are used to enhance the incense of wine.

For example, Korean Patent Laid-Open Publication No. 10-2011-0026090 discloses a wine having an improved color and aroma and a high polyphenol content by adding a nutmeg to a crushed grape in a prior art for manufacturing a red wine ,

Korean Patent Laid-Open Publication No. 10-2008-0104764 discloses a mixed fruit Campbell wine supplemented with the disadvantages of Campbell wine by mixed fermentation with other fruits using Campbell as a main ingredient.

In addition, Korean Registered Patent Publication No. 10-0836676 discloses that when the thawed red wine solution is subjected to enzyme decomposition and inactivation treatment and then subjected to a centrifugal filtration step to treat the concentrated solution, even if the red wine solution is processed into a liquid state instead of a powder, Discloses a red wine producing method for improving the quality by allowing an effective ingredient contained in a wine liquid to be maintained as it is. While the prior art discloses effective methods to improve the quality of red wine, it is less than expected to add tannins or improve flavor, which is an important factor in determining the quality of wine.

Campbell grapes, which are produced domestically, are low in sugar content, high in acidity, and lacking in color and flavor due to sugar content of 14-16 Brix. Most of them are consumed for reproductive purposes. And it is also one of the important factors that determines the quality of red wine.

It is an object of the present invention to provide a high-quality clear red wine which is improved in color and flavor by reducing the production cost by reducing the purification process by adding a tannin component at the time of refining wine, and purifying the pine by pineapple.

The process for producing red wine according to the present invention comprises the steps of preparing and crushing grapes, adding and mixing sugar, adding yeast to the mixture with controlled sugar content, fermenting the mixture to which yeast has been added, Comprising the steps of purifying natural wine by adding tannin, purifying the wine by natural precipitation, secondly pouring the pine needles into the first clarified wine, and aging the filtrate. More specifically,

The Campbell grapes used in the present invention are high in sugar content and are crushed into bark by selecting grapes having a slight sour taste.

0.05 to 0.1 parts by weight of a sulfite having an antioxidant function capable of facilitating the fermentation of the yeast and preventing germs is added to 100 parts by weight of the crushed grapes by the action of preventing oxidation, sterilizing action and preventing browning.

The sugar content of Campbell grapes is 16 Brix, which is lower than that of Western brewed grapes, so sugar is supplemented with white sugar. Generally, it is preferable to adjust to 20 ~ 25 Brix. It is preferable that the specific gravity is measured to be about 1.090 (22 Brix) ~ 1.100 (24.2 Brix). If the sugar content is above 25 Brix, the alcohol concentration will be too high and the alcohol concentration will also be affected by the type of grape.

Yeast is added to the mixture with controlled sugar content. When yeast is fermented without adding yeast, it is economically disadvantageous to add too much yeast to the wine with off-odor.

The yeast-added mixture is fermented. The primary fermentation usually maintains a temperature of about 20 to 25 ° C and takes about 7 to 10 days. Fermentation begins with an increase in yeast, and 2/3 of the total sugar is converted to alcohol during this period. During the first fermentation period, red pigment, tannin, grape flavor, etc. contained in the rind completely dissolves. In this process, there is no problem even if the air is not completely blocked.

The secondary fermentation is a slow fermentation process in the latter half of the fermentation, during which the remaining sugars are completely converted to alcohol. It lasts 4 to 5 days or 1 to 2 weeks after the first fermentation. It is preferable to block contact with air. At this time, the fermentation temperature is maintained at 20-30 ° C.

If the fermentation temperature is below 20 ° C., the fermentation time becomes too long. If the fermentation temperature is too high or above 30 ° C. or the fermentation time is long, abnormal fermentation occurs to deteriorate the quality of the red wine. Lt; / RTI >

After adding 300 g of tannin to 3 ton of the fermented wine fermented wine, the pine pine was poured into the red wine which was firstly refined by natural precipitation for one month, and the pine needles were soaked for 15 days. Second round up.
In the present invention, the addition of the tannin can reduce the process of refining the ordinary red wine by one step. In addition, fermentation tanks are better as the tanks are smaller and shallower, and in deep and large tanks they are disturbed by convection.

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The role of tannins in the wines is to refresh and deepen the taste of wines and play an important role in refinement. Red wine contains 0.2% of tannin. If you want to get a taste of wine, you can add more tannin.

In the step of filling pine leaves in the refined wine, thoroughly wash the pine needles, dry in the shade for 2 ~ 3 days, then put 3 kg of pine needles in sterilized bag for 3 tons of red wine. The pine leaves that have been soaked are taken out after 15 days and then refined by natural precipitation for 15 days.

The above fermented and refined red wine is aged for a sufficient time of 6 months or more. The aging process is a process of softening the rough flavor and taste. During the process, the various ingredients in the wine interact to form a unique taste and aroma. The color, taste and flavor of the wine are stabilized and the wine is clarified. The aged red wine 750 ml, and then undergoes a bottle-aging process for 6 months.

By using the tannin ingredient that helps purifying the red wines according to the present invention, the production cost is reduced by reducing the purification process, and the pine leaves are put in the process of purifying. Thus, the color and flavor And enhancing the tannin component, it is possible to produce high quality wines, so that the competitiveness of Campbell grapes produced in Korea can be improved and the effect of replacing imported wine can be obtained.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited by the examples.

The production process of the red wine of the present invention will be described.

<Examples>

Remove the water from the cleaned grape clusters and cut and crush them.

0.05 to 0.1 part by weight of a sulfite having an antioxidant function for removing germs by the action of preventing oxidation, sterilizing action and browning are added to 100 parts by weight of the above crushed grapes.

The above-mentioned crushed grapes were supplemented with sugar to white sugar. It is generally preferred to adjust to 20-25 Brix. If the sugar content is above 25 Brix, the alcohol concentration will be too high.

Saccharomyces cerevisiae was added to the resulting mixture at a rate of 0.01-0.1 (w / w)%.

The yeast-added mixture is maintained at a temperature of about 20 to 25 ° C. After the first fermentation for 7 to 10 days, the fermentation is performed for 4 to 5 days or for 1 to 2 weeks to completely ferment the remaining sugar to completely alcohol Respectively.

The fermented red wine is added to the tannin for one month to be natural precipitated. After the first refining, the first panned red wine is poured into the pine needles for 15 days. . The first and second rounds of red wine are aged over a period of at least six months. The aging process is a process of softening the rough flavor and taste. During the process, the various ingredients in the wine interact to form a unique taste and aroma. The color, taste and flavor of the wine are stabilized and the wine is clarified. The aged red wine is packed in 750 ml and fed for 6 months and aged.

Claims (5)

A method for producing red wine,
Crushing and crushing grapes;
Adding white sugar to the above crushed grapes so as to have a sugar content of 20 to 25 Brix and mixing;
Adding 0.01 to 0.1 (w / w)% of yeast saccharomyces cerevisiae to the resulting mixture with controlled sugar content, and performing primary and secondary fermentation;
Purifying the fermented wine after natural precipitation;
Pouring the pine leaves into the refined wine to secondarily purify the pine wine;
Aging the above fermented and refined red wines for 2 months;
&Lt; / RTI &gt; The method according to claim 1,
To 100 parts by weight of the crushed grapes were added sulfite 0.05 - 0.1 By weight based on the total weight of the red wine. The method according to claim 1,
Wherein the yeast-added mixture is fermented at 20 to 25 DEG C for 4 to 5 days or for 1 to 2 weeks at 20 to 30 DEG C for 7 to 10 days, Gt; delete The method according to claim 1,
After pine needles are washed, they are dried for 2 ~ 3 days in the shade, and then 3 kg of pine needles are put into disinfected bags with respect to 3 ton of the refined red wine, and the pine is re-refined in red wine.