Low-volatile acid red wine and preparation method thereof

Abstract

The invention provides a preparation method of low-volatile acid red wine, which comprises the following steps: S1, picking and treating grapes; S2, fermenting: filling grape pulp into a fermentation tank, adding compound deacidification yeast and sulfur dioxide, controlling the fermentation temperature to be 15-20 DEG C and the fermentation time to be 7-10 days, and stirring once every 1-5 hours in the fermentation process; s3, squeezing, S4, ageing, S5, heating and cooling: heating the aged wine liquid to 40-50 DEG C, keeping the temperature for 5-10 hours to fully volatilize the volatile acid, and quickly cooling the wine liquid to 0-10 DEG C within 5-10 minutes after the heating is finished; and S6, clarifying and filtering. According to the preparation method disclosed by the invention, by optimizing a fermentation process and ageing conditions, the content of volatile acid in the red wine is effectively reduced, and the quality and taste of the wine are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of wine brewing, and in particular relates to a low-volatile acid red wine and a preparation method thereof. Background Art

[0002] Red wine is loved by consumers for its rich taste, unique flavor and potential health benefits. However, during the production process of red wine, volatile acid is often produced. Volatile acid in wine mainly refers to the acid that can be smelled, such as acetic acid and lactic acid. Excessive volatile acid content will affect the quality and taste of wine, produce unpleasant flavors, and reduce the quality grade of wine.

[0003] At present, there are mainly physical and chemical methods to reduce the volatile acid content in red wine. Although physical methods such as low temperature treatment and membrane filtration can reduce the volatile acid content to a certain extent, they have problems such as high processing costs and complex operations. Chemical methods such as adding chemical reagents may have adverse effects on the quality of wine and may not meet consumers' demand for natural and healthy products.

[0004] Therefore, a new method is needed to prepare low volatile acid red wine to improve the quality and market competitiveness of red wine. Summary of the invention

[0005] In view of this, the present invention aims to overcome the defects in the prior art and provides a low volatile acid red wine and a preparation method thereof.

[0006] To achieve the above object, the technical solution of the present invention is achieved as follows:

[0007] A method for preparing low volatile acid red wine comprises the following steps:

[0008] S1: Grape harvesting and processing:

[0009] Pick the ripe grapes, screen, remove the stems, and crush them to obtain grape pulp;

[0010] S2: Fermentation:

[0011] Put the grape pulp into the fermentation tank, add compound acid-reducing yeast and sulfur dioxide, control the fermentation temperature at 15℃-20℃, fermentation time is 7-10 days, stir every 1-5 hours during the fermentation process to promote yeast growth and uniform fermentation;

[0012] S3: Pressing:

[0013] After fermentation, the wine is pressed to separate the wine and the skins;

[0014] S4: Aging:

[0015] The wine is put into oak barrels for aging for 6-12 months;

[0016] During the aging process, the wine is stirred and decanted every 5-10 days to promote the maturation and stability of the wine.

[0017] S5: Heating and cooling:

[0018] Heat the aged wine to 40℃-50℃ and keep it for 5-10 hours to allow the volatile acid to fully evaporate. After heating, quickly cool the wine to 0℃-10℃ within 5-10 minutes to prevent other chemical reactions from occurring.

[0019] S6: Clarification and Filtration

[0020] After cooling, the wine is clarified; the clarified wine is filtered to remove impurities and sediments to obtain low volatile acid red wine.

[0021] Preferably, the compound acid-reducing yeast in step S2 includes Lalvin71B and FW-sc-08, and the total bacterial count is (1-5)×10 10 CFU / g.

[0022] More preferably, the ratio of Lalvin71B to FW-sc-08 in the composite acid-reducing yeast is 1:(1-2).

[0023] Preferably, the compound acid-reducing yeast is added in an amount of 1×10 12 CFU.

[0024] Preferably, in step S2, diammonium dihydrogen phosphate is added 48 hours after the start of fermentation.

[0025] Preferably, the clarification method in step S6 is natural clarification or gelatin clarification.

[0026] The present invention also provides low volatile acid red grapes prepared by the low volatile acid red wine preparation method.

[0027] Compared with the prior art, the present invention has the following advantages:

[0028] The preparation method of the present invention effectively reduces the volatile acid content in red wine by optimizing the fermentation process and aging conditions, and improves the quality and taste of the wine. The present invention adopts natural raw materials and traditional brewing technology without adding any chemical reagents, which meets the consumer's demand for natural and healthy products. The low-volatile acid red wine of the present invention has the characteristics of bright color, mellow taste and rich aroma, and has high market competitiveness. DETAILED DESCRIPTION

[0029] Unless otherwise defined, the technical terms used in the following examples have the same meanings as those generally understood by those skilled in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods, unless otherwise specified, are all conventional methods.

[0030] The present invention is described in detail below in conjunction with embodiments.

[0031] Example 1

[0032] S1: Grape harvesting and processing:

[0033] 1,000 kg of Cabernet Sauvignon grapes are selected, which are required to be fresh, highly mature, and free of pests and diseases. The harvested grapes are screened, destemmed, and crushed to obtain grape pulp.

[0034] S2: Fermentation

[0035] The grape pulp was put into a fermentation tank, and 10 g of compound acid-reducing yeast and 50 mg of sulfur dioxide were added. The fermentation temperature was controlled at 20 °C and the fermentation time was 10 days. During the fermentation process, the mixture was stirred every 5 hours to promote the growth of yeast and the uniform fermentation. The compound acid-reducing yeast included Lalvin71B and FW-sc-08, and the total bacterial count was 1×10 10 CFU / g. The ratio of Lalvin71B to FW-sc-08 in the compound acid-reducing yeast is 1:1. The addition amount of the compound acid-reducing yeast is 1×10 12 CFU.

[0036] S3: Squeeze

[0037] After fermentation, the wine is pressed to separate the wine and the skins.

[0038] S4: Aging

[0039] The wine is put into oak barrels for aging for 8 months. During the aging process, it is stirred every 10 days and decanted every three months.

[0040] S5: Heating and cooling:

[0041] Heat the aged wine to 40°C and keep it for 5 hours to allow the volatile acid to fully evaporate. After heating, quickly cool the wine to 0°C within 5 minutes to prevent other chemical reactions from occurring.

[0042] S6: Clarification and Filtration

[0043] After aging, the wine is clarified by the method of clarification.

[0044] The clarified wine is filtered to remove impurities and sediment to obtain low volatile acid red wine.

[0045] After testing, the volatile acid content of the red wine prepared in this embodiment is 0.45 g / L, and the red wine has bright color, mellow taste and rich aroma.

[0046] Example 2

[0047] S1: Grape harvesting and processing:

[0048] 1,000 kg of Cabernet Sauvignon grapes are selected, which are required to be fresh, highly mature, and free of pests and diseases. The harvested grapes are screened, destemmed, and crushed to obtain grape pulp.

[0049] S2: Fermentation

[0050] The grape pulp was put into a fermentation tank, 10 g of compound acid-reducing yeast and 50 mg of sulfur dioxide were added, the fermentation temperature was controlled at 15 °C, the fermentation time was 7 days, and the mixture was stirred every 3 hours during the fermentation process to promote the growth of yeast and the uniform fermentation; the compound acid-reducing yeast included Lalvin71B and FW-sc-08, and the total bacterial count was 3×10 10 CFU / g. The ratio of Lalvin71B to FW-sc-08 in the compound acid-reducing yeast is 1:2. The addition amount of the compound acid-reducing yeast is 1×10 12 In addition, diammonium phosphate was added 48 hours after the start of fermentation.

[0051] S3: Squeeze

[0052] After fermentation, the wine is pressed to separate the wine and the skins.

[0053] S4: Aging

[0054] The wine is put into oak barrels for aging for 12 months. During the aging process, it is stirred every 8 days and decanted every three months.

[0055] S5: Heating and cooling:

[0056] Heat the aged wine to 40°C and keep it for 8 hours to allow the volatile acid to fully evaporate. After heating, quickly cool the wine to 5°C within 5 minutes to prevent other chemical reactions from occurring.

[0057] S6: Clarification and Filtration

[0058] After aging, the wine is clarified by the method of clarification.

[0059] The clarified wine is filtered to remove impurities and sediment to obtain low volatile acid red wine.

[0060] After testing, the volatile acid content of the red wine prepared in this embodiment is 0.42 g / L, and the red wine has bright color, mellow taste and rich aroma.

[0061] Example 3

[0062] S1: Grape harvesting and processing:

[0063] 1,000 kg of Cabernet Sauvignon grapes are selected, which are required to be fresh, highly mature, and free of pests and diseases. The harvested grapes are screened, destemmed, and crushed to obtain grape pulp.

[0064] S2: Fermentation

[0065] The grape pulp was put into a fermentation tank, and 10 g of compound acid-reducing yeast and 50 mg of sulfur dioxide were added. The fermentation temperature was controlled at 18 °C and the fermentation time was 8 days. During the fermentation process, the mixture was stirred once every hour to promote the growth of yeast and the uniform fermentation. The compound acid-reducing yeast included Lalvin71B and FW-sc-08, and the total bacterial count was 5×10 10 CFU / g. The ratio of Lalvin71B to FW-sc-08 in the compound acid-reducing yeast is 1:1.5. The addition amount of the compound acid-reducing yeast is 1×10 12 In addition, diammonium phosphate was added 48 hours after the start of fermentation.

[0066] S3: Squeeze

[0067] After fermentation, the wine is pressed to separate the wine and the skins.

[0068] S4: Aging

[0069] The wine is put into oak barrels for aging for 6 months. During the aging process, it is stirred every 5 days and decanted every three months.

[0070] S5: Heating and cooling:

[0071] Heat the aged wine to 45°C and keep it for 5 hours to allow the volatile acid to evaporate completely. After heating, quickly cool the wine to 10°C within 5 minutes to prevent other chemical reactions from occurring.

[0072] S6: Clarification and Filtration

[0073] After aging, the wine is clarified by natural clarification.

[0074] The clarified wine is filtered to remove impurities and sediment to obtain low volatile acid red wine.

[0075] After testing, the volatile acid content of the red wine prepared in this embodiment is 0.40 g / L, and the red wine has bright color, mellow taste and rich aroma.

[0076] Example 4

[0077] S1: Grape harvesting and processing:

[0078] 1,000 kg of Cabernet Sauvignon grapes are selected, which are required to be fresh, highly mature, and free of pests and diseases. The harvested grapes are screened, destemmed, and crushed to obtain grape pulp.

[0079] S2: Fermentation

[0080] The grape pulp was put into a fermentation tank, and 15 g of compound acid-reducing yeast and 80 mg of sulfur dioxide were added. The fermentation temperature was controlled at 20 °C and the fermentation time was 7 days. During the fermentation process, the mixture was stirred every 3 hours to promote the growth of yeast and the uniform fermentation. The compound acid-reducing yeast included Lalvin71B and FW-sc-08, and the total bacterial count was 4×10 10 CFU / g. The ratio of Lalvin71B to FW-sc-08 in the compound acid-reducing yeast is 1:2. The addition amount of the compound acid-reducing yeast is 1×10 12 CFU.

[0081] S3: Squeeze

[0082] After fermentation, the wine is pressed to separate the wine and the skins.

[0083] S4: Aging

[0084] The wine is put into oak barrels for aging for 10 months. During the aging process, it is stirred every 5 days and decanted every three months.

[0085] S5: Heating and cooling:

[0086] Heat the aged wine to 45°C and keep it for 6 hours to allow the volatile acid to fully evaporate. After heating, quickly cool the wine to 6°C within 5 minutes to prevent other chemical reactions from occurring.

[0087] S6: Clarification and Filtration

[0088] After aging, the wine is clarified by natural clarification.

[0089] The clarified wine is filtered to remove impurities and sediment to obtain low volatile acid red wine.

[0090] After testing, the volatile acid content of the red wine prepared in this embodiment is 0.48 g / L, and the red wine has bright color, mellow taste and rich aroma.

[0091] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing low volatile acid red wine, characterized in that: The steps include: S1: Grape harvesting and processing: Pick the ripe grapes, screen, remove the stems, and crush them to obtain grape pulp; S2: Fermentation: Put the grape pulp into the fermentation tank, add compound acid-reducing yeast and sulfur dioxide, control the fermentation temperature at 15℃-20℃, fermentation time is 7-10 days, and stir every 1-5 hours during the fermentation process; S3: Pressing: After fermentation, the wine is pressed to separate the wine and the skins; S4: Aging: The wine is put into oak barrels for aging for 6-12 months; during the aging process, it is stirred and decanted every 5-10 days; S5: Heating and cooling: The aged wine is heated to 40-50°C and maintained for 5-10 hours to allow the volatile acid to fully evaporate. After the heating is completed, the wine is quickly cooled to 0-10°C within 5-10 minutes; S6: Clarification and Filtration After cooling, the wine is clarified and filtered to remove impurities and sediments to obtain low volatile acid red wine.

2. The method for preparing low volatile acid red wine according to claim 1, characterized in that: The compound acid-reducing yeast in step S2 includes Lalvin71B and FW-sc-08, and the total bacterial count is (1-5)×10 10 CFU / g.

3. The method for preparing low volatile acid red wine according to claim 2, characterized in that: The ratio of Lalvin71B to FW-sc-08 in the compound acid-reducing yeast is 1:(1-2).

4. The method for preparing low volatile acid red wine according to claim 1, characterized in that: The amount of compound acid-reducing yeast added is 1×10 12 CFU.

5. The method for preparing low volatile acid red wine according to claim 1, characterized in that: In step S2, diammonium phosphate is added 48 hours after the start of fermentation.

6. The method for preparing low volatile acid red wine according to claim 1, characterized in that: The clarification method in step S6 is natural clarification or gel clarification.

7. Low volatile acid red grapes prepared by the low volatile acid red wine preparation method according to any one of claims 1 to 6.