A production process for preparing sweet white wine by nitrogen removal method
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A white wine and production technology technology, applied in the field of sweet white wine production technology, can solve the problems of restricting the production scale of sweet wine, affecting the stability of wine quality, and high sugar content of sweet wine, so as to increase the purity and refreshment, improve refreshment, and clear and transparent wine body
Active Publication Date: 2020-07-07
SHANDONG ACAD OF GRAPE
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Problems solved by technology
There are following problems in the above-mentioned termination fermentation mode: 1) SO 2 The addition of the wine caused obvious SO 2 2) Due to the high sugar content of sweet wine, yeast is easy to re-ferment in the storage and distribution links, and the re-fermentation of yeast affects the quality stability of wine. This problem also restricts the production of sweet wine. Scale-up technical bottlenecks
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Embodiment 1
[0041] 1) Grape pretreatment
[0042] Pick ripe fresh white grapes (variety Petit Manson), harvest when the sugar content is 26-27brix, remove the rotten fruit, squeeze the juice, collect the juice, and remove the pomace.
[0043] 2) Juice clarification
[0044] The juice was quickly cooled to 5°C, and then LallzymeC pectinase (enzyme activity 30,000 U / g) was added at a dosage of 32 mg / L; then sulfur dioxide 50 mg / L (configured as SO 2 The 6% aqueous solution is used); After standing for clarification for 24 hours, the supernatant liquid is obtained, which is the liquid to be fermented.
[0045] 3) One-time nitrogen removal fermentation
[0046] Transfer the fermented liquid into the fermenter and raise the temperature to 14°C, add French QA23 active dry yeast to the fermenter to a concentration of 200mg / L, mix well and control the temperature to ferment at 16-18°C, stir twice a day, when fermented When the alcohol content reaches 4% vol, add bentonite to the fermenter (pre...
Embodiment 2
[0066] 1) Grape pretreatment
[0067] Pick ripe fresh white grapes (variety Petit Manson), harvest when the sugar content is 26-27brix, remove the rotten fruit, squeeze the juice, collect the juice, and remove the pomace.
[0068] 2) Juice clarification
[0069] The juice was quickly cooled to 4°C; then LallzymeC pectinase (enzyme activity 50,000 U / g) was added at a dosage of 30 mg / L; then sulfur dioxide 45 mg / L (configured as SO 2 The 6% aqueous solution is used); After standing for clarification for 24 hours, the supernatant liquid is obtained, which is the liquid to be fermented.
[0070] 3) One-time nitrogen removal fermentation
[0071] Transfer the fermented liquid into the fermenter and raise the temperature to 14°C, add French QA23 active dry yeast to the fermenter to a concentration of 200mg / L, mix well, control the temperature to ferment at 16-18°C, stir twice a day, when fermented When the alcohol content reaches 4% vol, add bentonite to the fermenter in an amoun...
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Abstract
The invention discloses a production process for preparing a sweet white wine according to a denitrogenation method. The method uses bentonite to denitrogenate and ferment twice to adsorb a nitrogen source which is essential for the breeding and fermenting of yeast, then the fermentation is terminated, and the traditional method of terminating the fermentation by adding SO2 and combining freezing is replaced. The content of SO2 in the wine is reduced, and the secondary fermentation in the processes of storage and circulation is effectively avoided. The produced sweet bulk white wine is in straw yellow, is clear and colorless, has a fresh and strong fragrance, has the fragrances of a sweet orange, a lemon and a white flower, is mellow and full in the mouth and is moderately sour, a wine body is balanced, and the aftertaste is relatively long.
Description
technical field [0001] The invention belongs to the technical field of wine making, and relates to a wine production process, in particular to a production process of sweet white wine. Background technique [0002] Grape fruit not only contains sugar and acid, but also rich in nitrogen-containing substances (such as amino acids, etc.), vitamins and inorganic salts necessary for the human body. It has high nutritional value and is one of the most popular fruits. It is widely cultivated all over the world. All people can eat it, and its nutritional and health value has been recognized by everyone. Grapes are mostly processed into dry wine, and there are few high-end sweet wines produced from grapes in the market. [0003] Sweet wine is refined from grapes with high sugar content after crushing, fermentation, suspension of fermentation, clarification and other processes. Its sugar content is greater than 45g / L, which belongs to high-end wine. It not only contains rich vitamin...
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