阅读说明：本技术 贵腐红葡萄酒原料的制备和酿造技术 (Preparation and brewing technology of noble rot red wine raw material ) 是由 秦光明 于 2019-02-18 设计创作，主要内容包括：本发明公开了一种贵腐红葡萄酒原料的制备和酿造技术。葡萄会被多种真菌感染,目前只有灰霉孢菌Botrytis cinerea(贵腐病)感染的葡萄才能获得葡萄香气和香味的提升。因自然感染灰霉孢菌,受气候环境因素限制很难实现,且感染的时机也难以控制；葡萄果实感染后控制不当会造成感染过度,导致果实破裂、腐烂,则无法再进行酿造贵腐酒。目前,贵腐葡萄酒都是白葡萄酒,采用深紫色葡萄酿造红贵腐葡萄酒未见报道,也未见产品面市。本发明的创新性是：采用赤霞珠深色葡萄品种,自然或人工感染灰霉孢菌后再酿造贵腐红葡萄酒。通过上述方式,可以使红葡萄酒增加果香、花香和其它复杂香气,酿造后的葡萄酒含糖量较高属于甜型葡萄酒类。(The invention discloses a preparation and brewing technology of a noble rot red wine raw material. Grapes can be infected by various fungi, and only grapes infected by Botrytis cinerea (noble rot) can obtain the improvement of grape fragrance and flavor. The natural infection of the botrytis cinerea is difficult to realize due to the limitation of climatic environment factors, and the infection time is difficult to control; improper control of the infected grape fruit can cause over-infection, which leads to fruit breakage and rot, and the noble rot wine can not be brewed any more. At present, the noble rot grape wine is white grape wine, and the red noble rot grape wine brewed by adopting dark purple grapes is not reported and is not listed on the market. The innovation of the invention is as follows: adopting cabernet sauvignon dark grape variety, naturally or artificially infecting botrytis cinerea and brewing noble rot red wine. By adopting the mode, the fruit aroma, the flower aroma and other complex aromas of the red wine can be increased, and the brewed wine has higher sugar content and belongs to sweet wine.)

1. A technology for preparing and brewing the raw material of noble rot red wine features that the red noble rot red wine is brewed after the grape fruit is fully ripe and by infecting botrytis cinerea naturally or artificially by limiting yield, controlling water, picking off leaves and picking up slowly in the growing period of grape. The main characteristics are as follows:

the botrytis cinerea is naturally and artificially infected, the sugar degree (Brix) of the grape fruits is required to be more than or equal to 18-22%, the sugar-acid ratio of the grape fruits is more than or equal to 20, the late harvest time is 15-20 days, and the grape fruits have a noble rot condition.

2. Preparing strain nutrient solution. Culture solution: the temperature of the purified water is 20-25 ℃, the temperature of 100Kg of purified water, 2-4 Kg of cane sugar and 0.1-0.3 Kg of milk powder, and the temperature of the culture solution is 20-25 ℃ for 48 hours.

3. The botrytis cinerea infection environment: the environmental temperature is 20-25 ℃, and the humidity is more than or equal to 55-75%.

4. Extent and control of infestation: the infection time of the botrytis cinerea is 1-15 days, the sugar content is more than or equal to 30%, the sugar-acid ratio (g of glucose and fructose/g of total acid) is more than or equal to 35, the glycerol content is more than or equal to 3% (30g/L), and the dehydration rate is more than or equal to 25%. When 1-5% of peel is cracked, the iprodione wettable powder is sprayed with 1500 times of liquid or 40% cyprodinil water dispersant 1500 times of liquid to prevent over infection.

5. The yeast with high alcohol resistance and high sugar and sulfur dioxide resistance, namely the French Lafludesperak Spaek yeast, is selected, the alcohol resistance is more than or equal to 16 percent, the free sulfur dioxide is 35-80 mg/L, and the sugar degree (Brix) is 30-40 percent.

6. Mixed nutrient solution of yeast: diammonium hydrogen phosphate 200mg/L + vitamin B₁1-1.5 mg/L + vitamin C (ascorbic acid) 50-100 mg/L + vitamin B₆0.18～0.2mg/L, and the compound is mixed with rehydration.

7. And (5) clarifying. Compounding a clarifying agent: mixing and stirring 50g/L (water) of gelatin, 50-100 g (silica gel)/L (water) of silica gel; the use ratio is as follows: gelatin/grape juice: 0.05-0.1 g/L, silica gel/grape juice: 0.1 to 0.2 g/L.

8. And (5) stabilizing. And crushing the potassium tartrate crystals into powder, sieving the powder by using a 325-mesh sieve, adding the powder into the wine according to the addition of 4g/L, cooling to-5 ℃, and keeping the temperature for 24-48 hours.

Technical Field

The invention relates to the field of agricultural product planting and deep processing, in particular to a preparation and brewing technology of a noble rot red wine raw material.

Background

The famous world's sudai (Sauternes) in the precious rot wine production area france, rheyinga in germany (Rheingau) and Tokaji in hungary are called and named as the world's three precious rot white wine production areas. Because the natural conditions required for forming the noble rot wine are very harsh, except for the European traditional high-quality noble rot wine production area, other wine-making grape production areas such as China in the world are difficult to generate noble rot under the natural conditions, and the development of the noble rot wine in China is still blank at present. "chen zhuangye" noble rot grape and brewing process of noble rot grape wine, special side products of Chinese forest, 2013, 04: 45-46. Some wine production enterprises and research institutions in China also make corresponding research and development on the aspect of noble rot wine, such as: a brewing process of high-grade dried noble rot sweet white wine comprises the following steps: luda jing, zhanarmy, guo wanbo, etc.; "characteristic research of Weidai's Guifu wine on eastern foot of Ningxia Helan mountain," Ningxia university, Zhang army Xiang, Wang bud, etc. Because dark red grapes have thick peels and are not easy to be infected by botrytis cinerea due to special intradermal phenolic compounds, and even after infection, the grape mash has high sugar content, low acidity and high viscosity, so that some technical difficulties and risks are brought to the brewing process, the researches and developments are mainly concentrated on the aspect of noble rot white wines, and the researches, the developments and the product market of the noble rot red wines are few.

Disclosure of Invention

The invention mainly solves the technical problems that: researches and develops a preparation and brewing technology of the noble rot red wine raw material, and successfully brews the high-quality noble rot red wine.

In order to solve the technical problems, the invention adopts a technical scheme that:

1. determining the noble rot condition of the red grape with cabernet sauvignon, and maintaining the optimum environmental temperature, humidity, sugar content, acidity and pH value for the survival of the noble rot fungi.

2. The grape fruits are fully mature by a drying measure to reach the most basic condition for inoculation, and fruit drop caused by advanced inoculation or fruit rot caused by excessive infection when the grape fruits are not mature is avoided.

3. And (4) self-preparing strain nutrient solution, and performing propagation culture on the botrytis cinerea.

4. Researches a method and a technology of artificial inoculation when noble rot fungi are not available in natural environment and climate.

5. The yeast nutrient solution for alcohol fermentation is prepared, the resistance of the yeast to the botrytis cinerea is improved, and the alcohol fermentation can be smoothly carried out.

6. The yeast with high alcohol and sulfur dioxide resistance, namely the France Lafluder spaek, is selected from the three yeasts, and other yeasts with good alcohol and sulfur dioxide resistance.

7. The gelatin and the silica gel are mixed for clarification, so that the optimal proportion of the two kinds of colloids for clarification is determined, and the clarification effect is obvious.

Drawings

FIG. 1 a natural noble rot grape fruit; FIG. 2 is a vineyard naturally infected with noble rot fungi; FIG. 3A grape artificially infected with noble rot fungi.

Detailed Description

1. Noble rot conditions. According to the planting requirement of the dried grapes, through drying measures such as yield limitation, water control, late harvest and the like, when the grapes enter a mature period, the average sugar degree (Brix) of grape fruits is detected by sampling to be more than or equal to 18%, and the precondition of gray mold infection is achieved.

2. Culturing botrytis cinerea. Extracting Botrytis cinerea (if the soil has no Botrytis cinerea, the strain can be purchased), and carrying out propagation culture in a laboratory, wherein the culture solution comprises: cooling to 20 ℃ with boiled water heated at 100 ℃, adding 2Kg of cane sugar and 0.1Kg of milk powder into 100Kg of water, stirring uniformly, adding the strain, and keeping the temperature of the culture solution at 20-25 ℃ for 48 hours.

3. The fruit is infected with botrytis cinerea.

Implementation 1: adding 20 mass percent of the bacteria-carrying liquid after propagation into water with the temperature of 20 ℃ and the mass percent of 80 percent, uniformly mixing, spraying the mixture onto grape fruits by a sprayer, keeping the environmental temperature at 20-25 ℃, and spraying water when the humidity is more than or equal to 55-75 percent and the humidity is less than 55 percent to improve the humidity. Three times a day, 10 am: 00. at noon 12: 00. 14 in the afternoon: 00.

implementation 2: if the natural microclimate environmental conditions are not met (namely the sugar-acid ratio of the grape fruits is more than or equal to 20, but the grape fruits are continuously dried in sunny days), the dried fruits can be picked from the grape vines and transported indoors for infection. And (3) sorting the dry, shrunken, rotten and blue fruits after mildewing, strictly prohibiting the rotten fruits with cracked skins from being mixed into a plastic basket, laying intact grape clusters in the plastic basket with holes at the lower part, spraying botrytis cinerea fungi, covering a plastic film on the plastic basket, keeping the indoor humidity to be more than or equal to 55-75%, keeping the temperature to be 20-25 ℃, infecting the grape fruits by the botrytis cinerea after 24 hours, and keeping for 7-15 days until the peels are obviously wrinkled and shrunk.

4. Extent and control of infestation. Observing the pathological change condition of grape fruits every day, spraying bacterial water on fruits which are not subjected to pathological change, after the infection time is 24 hours, germinating botrytis cinerea spores to form peels, starting wrinkling, measuring the sugar content and the sugar-acid ratio of the fruits, wherein the sugar content is more than or equal to 30%, the sugar-acid ratio (g of glucose and fructose/g of total acid) is more than or equal to 35, the glycerol content is more than or equal to 3% (30g/L), and when the dehydration rate is more than or equal to 25% { (mass before infection/mass after infection) } 100%, reducing the environmental humidity, stopping spraying and humidifying, forbidding irrigation in a grape garden, keeping the soil dry, removing leaves which block the fruits, and fully irradiating the fruits by sunlight. In the infection period, if part of fruits begin to crack in rainy days or continuous humid days, the fruits are immediately sprayed and killed by 1500 times of iprodione wettable powder or 1500 times of 40% cyprodinil aqueous dispersion, otherwise, the fruits are rotten and dead due to further spread of gray mold.

5. Brewing red noble rot wine.

The brewing process of red noble rot grape wine is basically the same as that of dry red grape wine, but a special process is needed due to the fact that botrytis cinerea excrement can generate antibiotic-glucose, yeast growth is prevented, alcohol fermentation is stopped, and factors such as high sugar content, high viscosity, poor stability and the like of grape mash after noble rot. The invention mainly solves the problems of normal alcoholic fermentation and stability of the grapes which are rotten.

1) And immediately adding 100 mg-150 mg/L sulfur dioxide into the juice after the stem removal and the squeezing for sterilization.

2) And selecting yeast with high alcohol and sulfur dioxide resistance, namely French Lafludespaek or other yeast with good alcohol and sulfur dioxide resistance.

3) Improving the nutrition and resistance of the yeast, preparing the mixed nutrient solution of the yeast:

200mg/L of diammonium hydrogen phosphate, 11-1.5 mg/L of vitamin B, 50-100 mg/L of vitamin C (ascorbic acid) and 60.18-0.2 mg/L of vitamin B, and the compounds are mixed by rehydration.

4) Adding the expanded yeast, pectinase and mixed nutrient solution into the grape mash according to a proportion, uniformly stirring, increasing the fermentation temperature by 2-3 ℃ compared with the common fermentation temperature, and controlling the fermentation tank temperature to be 25-28 ℃ for 7-15 days.

5) And performing fining clarification stability treatment. Because the wine after noble rot is difficult to clarify, the clarifying effect can not be achieved by singly adopting the gelatin clarifying agent, the invention adopts the gelatin mixed with silica gel to prepare the clarifying agent, and the method comprises the following steps: (1) adding gelatin powder into pure cold water at 10 ℃ for mixing, wherein the mixing ratio is 50g (gelatin)/L (water), and then adding 50-100 g (silica gel)/L (water) of silica gel for mixing and stirring; (2) the mixture is heated to dissolve and is slowly added into the grape juice to be clarified according to the proportion. Gelatin/grape juice: 0.05-0.1 g/L, silica gel/grape juice: 0.1 to 0.2 g/L.

6) And (5) performing cold stabilization treatment. The high tartaric acid salt content in noble rot wine affects the stability of the wine and requires cold stability treatment of noble rot wine. In order to accelerate crystallization and precipitation of tartrate, rapid crystallization is achieved by increasing the number of crystal nuclei, namely potassium crystals are crushed into powder, sieved by a 325-mesh sieve, added into wine according to the addition amount of 4g/L, cooled to-5 ℃, kept for 24-48 h and filtered. The filtered potassium tartrate can be recycled.

The invention has the beneficial effects that:

1. the water content of the grape fruits is further reduced by adopting a noble rot measure, and meanwhile, the soluble solid flavor substances (sugar content) of the grape fruits and components beneficial to the health of human bodies are increased, so that the aroma of the grape wine is more obvious.

2. Solves the problem that the fermentation is stopped because the grape fruits contain high sugar (glucose and fructose) to prevent yeast from decomposing sugar after the grape fruits are rotten.

3. Solves the problem that botrytis cinerea secretes some metabolites, namely the grapevine (Grape mycin), to prevent the growth of yeast in the sweet wine so as to inhibit the alcohol fermentation.