阅读说明：本技术 一种坚果、花香型刺葡萄酒及制备工艺 (Nut and flower fragrance type spine grape wine and preparation process ) 是由 徐昌毅 于 2019-12-27 设计创作，主要内容包括：本发明属于酒类饮品加工技术领域,具体涉及一种坚果、花香型刺葡萄酒及制备工艺。该种坚果、花香型刺葡萄酒,由紫秋刺葡萄、白刺葡萄、甜刺葡萄制备而成,所述紫秋刺葡萄选择粒重大于6克、含糖量15-16.5g/L,所述白刺葡萄含糖量20-30g/L,所述甜刺葡萄的含糖量大于50g/L。本发明提供的刺葡萄酒,选用了紫秋葡萄为主要原料,同时加入白刺葡萄和甜刺葡萄,进一步减少葡萄酒的酸度、提搞甜度、增加葡萄酒的复合口味；酿制的葡萄酒,颜色呈深宝石红色、干净纯洁、晶莹透明,具有独特靓丽的色泽,酒香浓郁、香气显出坚果与薰衣草的香型,颜色呈入口细腻顺滑,单宁结构层次分明、酒体丰满、酸中带甜、味道独特。(The invention belongs to the technical field of wine beverage processing, and particularly relates to a nut and flower fragrance type spine grape wine and a preparation process thereof. The nut and flower fragrance type spine grape wine is prepared from purple autumn spine grapes, white spine grapes and sweet spine grapes, the selected grain weight of the purple autumn spine grapes is larger than 6 g, the sugar content of the purple autumn spine grapes is 15-16.5g/L, the sugar content of the white spine grapes is 20-30g/L, and the sugar content of the sweet spine grapes is larger than 50 g/L. According to the spine grape wine provided by the invention, the purple autumn grapes are selected as the main raw material, and the white spine grapes and the sweet spine grapes are added, so that the acidity of the grape wine is further reduced, the sweetness is improved, and the compound taste of the grape wine is increased; the brewed wine has the advantages of dark ruby red color, cleanness, purity, crystal transparency, unique and beautiful color, strong bouquet, fragrance of the nuts and the lavender, fine and smooth color, clear tannin structure level, plump wine body, sourness and sweetness and unique taste.)

1. A kind of nut, flower fragrance thorn grape wine, characterized by that: the spine grape wine is prepared from purple autumn spine grapes, white spine grapes and sweet spine grapes, the selected grain weight of the purple autumn spine grapes is larger than 6 g, the sugar content of the purple autumn spine grapes is 15-16.5g/L, the sugar content of the white spine grapes is 20-30g/L, and the sugar content of the sweet spine grapes is larger than 50 g/L.

2. A spine wine according to claim 1, characterised in that: the purple autumn grapes are planted in the northwest of Fujian Dehua at an altitude of 900-950 meters.

3. A spine wine according to claim 1 or 2, characterized in that: the proportion of the purple autumn spine grape, the white spine grape and the sweet spine grape is 3-5: 1: 2-3.

4. A spine wine according to claim 3, characterised in that: the proportion of the purple autumn spine grape, the white spine grape and the sweet spine grape is 4: 1: 2.

5. the preparation process of the spine grape wine is characterized by comprising the following steps:

selecting fruits, and picking fresh purple autumn spine grapes, white spine grapes and sweet spine grapes with proper maturity;

removing stems and crushing, namely separating grape berries from fruit stems, removing the fruit stems, and slightly crushing the grapes;

step three, pretreatment, adding 2-3% sulfurous acid to lead SO₂The concentration is 30-45mg/L, 60-70mg/L of pectinase is added after 3-5 hours, the grape is soaked for 25-30 hours at the temperature of 1-3 ℃, and due to the thick skin of the Vitis davidii, the grape is soaked at low temperature to avoid bitterness, so that the pigment and aromatic substances in the grape skin are soaked out after long-time soaking;

inoculating and fermenting, namely inoculating yeast into the grape juice, fermenting at 30-35 ℃, detecting the condition of reducing the sugar regularly, and ending the fermentation when the sugar is not reduced;

separating, namely separating the grape skin from the wine liquid, and measuring the change of the contents of malic acid and lactic acid in the wine liquid at the temperature of 10-15 ℃;

step six, filtering and removing wine lees;

and seventhly, aging, namely filling the wine into an oak barrel to store for more than 8 months after the fermentation of the alcohol and the malic acid-lactic acid is finished, so as to obtain the spine grape wine.

6. A process of making a spine wine according to claim 4, characterized in that: the wine has a wine base alcohol content of 6.8% and total acid content of 7.13g.L^-1Sugar degree of 12.45g.L^-1。

7. A process of making a spine wine according to claim 4, characterized in that: in the third step, 2.3 percent of sulfurous acid is added in the pretreatment to lead SO₂The concentration was 42mg/L, and after 4 hours, 68mg/L of pectinase was added and the mixture was immersed at 2 ℃ for 28 hours.

8. A process of making a spine wine according to claim 4, characterized in that: the pectinase is used for EX-V wine.

9. A process of making a spine wine according to claim 4, characterized in that: in the fourth step, yeast is inoculated into grape juice and fermented at 32.8 ℃.

10. A process of making a spine wine according to claim 4, characterized in that: and in the fifth step, the change of the malic acid and lactic acid content of the wine is measured at 13 ℃.

Technical Field

The invention belongs to the technical field of wine beverage processing, and particularly relates to a nut and flower fragrance type spine grape wine and a preparation process thereof.

Background

The vitis amurensis belongs to amur grape, is the best wine brewing variety in east Asia population, has thick vitis amurensis pericarp, high total sugar content and high sugar-acid ratio of the fruit, relatively low tannin content, and sweet taste of the fruit directly determined by the acid-sugar ratio in the grape, and the higher the acid-sugar ratio, the more prominent the sweet taste; tannin is a factor causing the astringent taste of the grapes, and the lower the content, the less the astringent taste, and the better the appearance color.

Due to the characteristics of the spine grape, spine as a brewing raw material is widely researched and applied in recent years, for example, the invention patent of the publication No. CN 101586062B discloses a spine grape dry red wine brewing process, which adopts the wild spine grape brewing in the Hunan area and the unique process of adding glue in the way of combining tannin with bentonite during the process of brewing and clarification to obtain the spine grape wine; for example, the patent application numbers in China are: CN106906090A discloses a method for brewing a sulfur-free spine grape wine, which adopts a single spine grape and obtains the sulfur-free spine grape wine through a sterilization and demethylation process; for another example, as disclosed in application publication No. CN107325906A, a process for preparing a spine grape wine, a spine grape wine with low acidity is obtained by low-temperature fermentation.

The main characteristic of red wine fermentation is maceration fermentation, that is, in the fermentation process of red wine, the alcohol fermentation and the maceration of solid matter exist at the same time, the former converts sugar into alcohol, and the latter dissolves the phenols such as tannin and pigment in the solid matter in the wine. The existing spine grape wine has different flavors for two reasons, firstly, the production process of the grape wine comprises basic process flows of stem removal and crushing, canning, yeast addition, fermentation process, skin and residue separation, squeezing and the like, and the flavor of the grape wine can be influenced by controlling each link in the production process of the grape wine; and the other is that even if the grape is a high-quality spine grape, the advantages are prominent, and the grape has a defect, and especially when a single grape variety is selected for brewing, some flavor defects are inevitable. Therefore, how to represent all potential qualities of the spine grape in the wine economically and perfectly as much as possible by strictly controlling the production process and carrying out the most reasonable collocation on different grapes to realize the expected taste and flavor is carefully researched by spine grape manufacturers.

Disclosure of Invention

In order to solve the problems, a brand-new spine grape wine and a preparation process thereof are invented through a large number of exploratory tests.

A kind of nut, flower fragrance thorn grape wine, characterized by that: the spine grape wine is prepared from purple autumn spine grapes, white spine grapes and sweet spine grapes, the selected grain weight of the purple autumn spine grapes is larger than 6 g, the sugar content of the purple autumn spine grapes is 15-16.5g/L, the sugar content of the white spine grapes is 20-30g/L, and the sugar content of the sweet spine grapes is larger than 50 g/L.

Furthermore, the purple autumn grapes are planted in the Fujian Germany environment at the altitude of 900-950 meters in the northwest of the China.

Further, the proportion of the purple autumn spine grape, the white spine grape and the sweet spine grape is 3-5: 1: 2-3.

Further, the proportion of the purple autumn spine grape, the white spine grape and the sweet spine grape is 4: 1: 2.

the preparation process of the spine grape wine is characterized by comprising the following steps:

selecting fruits, and picking fresh purple autumn spine grapes, white spine grapes and sweet spine grapes with proper maturity;

removing stems and crushing, namely separating grape berries from fruit stems, removing the fruit stems, and slightly crushing the grapes;

step three, pretreatment, adding 2-3% sulfurous acid to lead SO₂The concentration is 30-45mg/L, 60-70mg/L of pectinase is added after 3-5 hours, the grape is soaked for 25-30 hours at the temperature of 1-3 ℃, and due to the thick skin of the Vitis davidii, the grape is soaked at low temperature to avoid bitterness, so that the pigment and aromatic substances in the grape skin are soaked out after long-time soaking;

inoculating and fermenting, namely inoculating yeast into the grape juice, fermenting at 30-35 ℃, detecting the condition of reducing the sugar regularly, and ending the fermentation when the sugar is not reduced;

separating, namely separating the grape skin from the wine liquid, and measuring the change of the contents of malic acid and lactic acid in the wine liquid at the temperature of 10-15 ℃;

step six, filtering and removing wine lees;

and seventhly, aging, namely filling the wine into an oak barrel to store for more than 8 months after the fermentation of the alcohol and the malic acid-lactic acid is finished, so as to obtain the spine grape wine.

Furthermore, the wine base has the alcohol content of 6.8 percent, the total acid content of 7.13g.L-1 and the sugar content of 12.45 g.L-1.

Further, in the third step, 2.3% sulfurous acid was added for pretreatment to make SO2 concentration 42mg/L, and after 4 hours, pectinase 68mg/L was added and the mixture was immersed at 2 ℃ for 28 hours.

Further, the pectinase is used for EX-V wine.

Further, in step four, yeast was inoculated into the grape juice and fermented at 32.8 °.

Further, in the fifth step, the change of the malic acid content and the lactic acid content of the wine is measured at the temperature of 13 ℃.

The description of the invention shows that the spine grape wine provided by the invention has higher acidity of a single spine grape, so that the purple autumn grape with higher tannin content is selected as a main raw material, and the white spine grape and the sweet spine grape are added, so that the acidity of the grape wine is further reduced, the sweetness is improved, and the composite taste of the grape wine is increased; the brewed wine has the advantages of dark ruby red color, cleanness, purity, crystal transparency, unique and beautiful color, strong bouquet, fragrance of the nuts and the lavender, fine and smooth color, clear tannin structure level, plump wine body, sourness and sweetness and unique taste.

Detailed Description

In order to better understand the technical solution of the present invention, the present invention is further described below by specific examples.

The invention provides a nut and flower fragrance type spine grape wine which is characterized in that: the spine grape wine is prepared from purple autumn spine grapes, white spine grapes and sweet spine grapes, the selected grain weight of the purple autumn spine grapes is larger than 6 g and the sugar content of the purple autumn spine grapes is 15-16.5g/L, the sugar content of the white spine grapes is 20-30g/L, the sugar content of the sweet spine grapes is larger than 50g/L, and the ratio of the purple autumn spine grapes to the white spine grapes to the sweet spine grapes is 3-5: 1: 2-3.

The preparation process of the spine grape wine is characterized by comprising the following steps:

selecting fruits, and picking fresh purple autumn spine grapes, white spine grapes and sweet spine grapes with proper maturity;

removing stems and crushing, namely separating grape berries from fruit stems, removing the fruit stems, and slightly crushing the grapes;

step three, pretreatment, adding 2-3% sulfurous acid to ensure that the concentration of SO2 is 30-45mg/L, adding 60-70mg/L of pectinase after 3-5 hours, soaking for 25-30 hours at 1-3 ℃, adopting low-temperature soaking to avoid bitterness due to the thickness of the skin of the Vitis vinifera, and soaking for a long time to ensure that pigments and aromatic substances in the grape skin are soaked out;

inoculating and fermenting, namely inoculating yeast into the grape juice, fermenting at 30-35 ℃, detecting the condition of reducing the sugar regularly, and ending the fermentation when the sugar is not reduced;

separating, namely separating the grape skin from the wine liquid, and measuring the change of the contents of malic acid and lactic acid in the wine liquid at the temperature of 10-15 ℃;

step six, filtering and removing wine lees;

and seventhly, aging, namely filling the wine into an oak barrel to store for more than 8 months after the fermentation of the alcohol and the malic acid-lactic acid is finished, so as to obtain the spine grape wine.