Brewing method of liqueur wine

Abstract

The invention provides a brewing method of liqueur wine, and belongs to the technical field of wine, and the brewing method specifically comprises the following steps: S1, first treatment before picking: spraying an anti-transpiration agent on grapes two weeks before the beginning of winter; s2, second treatment before picking: spraying a plant metabolism activator on the grapes one week before the beginning of winter; s3, picking: naturally concentrating the grapes on the plants for one week, and picking in the beginning of winter; s4, main fermentation: adding active yeast into the naturally concentrated grapes for fermentation; s5, regulating and controlling flavor: inoculating a Starmeria bacillus strain, and maintaining for 48 hours at the temperature of 14-16 DEG C so as to regulate and control flavor metabolism of the wine body; s6, stopping fermentation and strengthening: adding exogenous alcohol to increase the alcoholic strength to 19 + / -1.0 degrees; s7, ageing: ageing in an oak barrel for more than 10 years; compared with traditional direct picking mechanical concentration, the method has the advantages that the natural quality of grapes is reserved to the maximum extent through biological regulation and accurate picking.

Description

Technical Field

[0001] The invention belongs to the technical field of wine, and in particular relates to a method for brewing liqueur wine. Background Art

[0002] Fortified wine is a sweet wine to which distilled alcohol (such as brandy or grape spirits) is added during the fermentation process to terminate fermentation, retain sugar content, and increase alcohol content during fermentation. Its alcohol content typically ranges from 15% to 22% by volume. Traditional liqueur wines (such as port and sherry) are highly favored by consumers for their unique flavor and long aging potential.

[0003] However, in the existing winemaking process, when selecting grape raw materials, fresh grapes are often crushed and squeezed to extract juice, and then concentrated by equipment. This method easily destroys the natural flavor substances and microbial activity in the grapes, which in turn has an adverse effect on the quality of the final wine, making the wine flavor single and lacking in layering.

[0004] Fermentation is a key step in the production of liqueur wines, but traditional fermentation processes often involve fermenting the wine to above 12% vol before adding brandy, edible alcohol, grape alcohol, concentrated grape juice, caramelized grape juice, or sugar. This process can easily lead to the loss of flavor compounds, reducing the complexity of the wine's flavor and making the taste less rich and balanced. Furthermore, controlling the alcohol content during the fermentation process is difficult.

[0005] At the same time, traditional winemaking methods limit the aging capacity of ordinary wines, preventing them from aging for long periods. Over time, the quality of the wine not only fails to improve continuously but may even decline, limiting the aging potential and market value of liqueur wines. In contrast, wines with excellent aging potential experience further integration and transformation of flavor compounds during aging, forming a more complex and harmonious flavor profile. Aging also enhances the wine's body and rounded taste, improving its overall quality. Summary of the Invention

[0006] In order to solve the above technical problems, the present invention provides a method for brewing liqueur wine, which is characterized by comprising the following steps:

[0007] A method for brewing liqueur wine comprises the following steps:

[0008] S1. Pre-harvest treatment 1: Two weeks before the beginning of winter, spray the grapes with an anti-transpiration agent to form a micro-protective film on the skin to prevent rapid evaporation of water that affects sugar accumulation and polyphenol retention;

[0009] S2. Pre-harvest treatment 2: One week before the beginning of winter, spray the grapes with a plant metabolism activator to induce stress metabolism in the grapes and increase the polyphenol content in the peel by 40-60%;

[0010] S3, picking: let the grapes concentrate naturally on the plants for 1 week and pick them at the beginning of winter;

[0011] S4, main fermentation: add active yeast (Inartis Saccharomyces Blanc) to the naturally concentrated grapes and ferment until the alcohol content reaches 7-8% vol;

[0012] S5. Flavor control: Immediately after the primary fermentation is completed, inoculate the strain Starmerella bacillaris and maintain it at 14-16°C for 48 hours to control the flavor metabolism of the wine.

[0013] S6. Termination of fermentation and fortification: adding exogenous alcohol to increase the alcohol content to 19±1.0 degrees; the exogenous alcohol is brandy or grape distilled spirit;

[0014] S7, aging: aging the wine in oak barrels for more than 10 years to obtain the liqueur wine.

[0015] Furthermore, in step S1, the anti-transpiration agent is: 1L of 1% acetic acid and 100-300g of chitosan are added to every 100L of water.

[0016] Furthermore, in step S1, the spraying time is in the early morning to simulate a dewy environment, delay the peel from drying out, and reduce the leakage of sugar with the juice.

[0017] Furthermore, in step S2, the plant metabolism activator is: 90-100g proline and 40-50g gamma-aminobutyric acid are added per ton of water.

[0018] Furthermore, in step S3, the grapes are picked between 3 and 5 in the morning, so that the retention rate of volatile aromatic substances in the grapes is increased by more than 30%, and the temperature of the grapes before entering the tank is ≤15°C.

[0019] Furthermore, in step S4, stage temperature control fermentation is adopted: 18±0.5°C for the first 3 days and 20±0.5°C from the 4th day onwards.

[0020] Furthermore, in step S5, the inoculum size of the Starmerella bacillaris strain is 0.8×10 6 to 1.5×10 6 CFU / mL.

[0021] Furthermore, in step S6, the specific method of adding exogenous alcohol is: first pre-cooling the wine to below 10°C and then adding it in batches, each addition increasing the alcohol content by 3-5% vol, with an interval of 12-24 hours between each addition.

[0022] Furthermore, in step S7, during aging, the temperature in the first three years is 12-15°C, and the temperature in subsequent years is 10-12°C.

[0023] Furthermore, the traditional Chinese zodiac culture can be combined with the wine, and limited editions corresponding to the zodiac can be released every year to form a unique "time mark" and give it collection and emotional value.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The present invention provides a method for brewing liqueur wine. During the raw material processing stage, a chitosan-acetic acid composite anti-transpiration agent is sprayed on grapes before they are picked to form a micro-protective film. This prevents sugar accumulation and polyphenol retention from being affected by rapid water evaporation, and also avoids the destruction of flavor substances by mechanical dehydration in traditional concentration processes. The method also induces stress metabolism in grapes through proline and γ-aminobutyric acid, further increasing the polyphenol content in the peel and enhancing the antioxidant capacity and flavor level of the wine. More volatile aromatic substances are retained by picking grapes in the early morning (during low temperature periods). Compared with traditional direct picking and mechanical concentration, the present invention maximizes the preservation of the natural quality of grapes through biological regulation and precise picking.

[0026] 2. The present invention provides a method for brewing liqueur wine. During the fermentation stage, temperature-controlled fermentation is adopted in stages, and fermentation is terminated at the stage with high yeast activity. This can not only retain an appropriate amount of residual sugar, but also avoid yeast stress such as hydrogen sulfide production caused by the sudden termination of traditional high-alcohol fermentation. At the same time, the ratio of endogenous flavor substances and exogenous alcohol addition can be balanced, and the second type of aroma, sensory phenolic substances and derivatives produced by yeast metabolism can be retained. Compared with the traditional liqueur wine fermentation process, the present invention makes the wine purer and the flavor more harmonious by precisely controlling the fermentation nodes.

[0027] 3. The present invention controls the flavor after inoculating Starmerella bacillaris after the main fermentation, and utilizes its alcohol resistance to synthesize glycerol, polysaccharides and other substances to enhance the roundness of the wine and the persistence of the fruity aroma.

[0028] 4. The present invention provides a method for brewing liqueur wine. In the later regulation stage, after the wine body is pre-cooled to below 10°C, brandy is added in batches (each time increasing by 3-5% vol, with an interval of 12-24 hours) to avoid the "burning sensation" and flavor gap caused by the one-time addition of high alcohol. Compared with the traditional process of adding high-concentration alcohol at one time, the present invention naturally blends the alcohol and wine flavor by adding wine in batches.

[0029] 5. The present invention provides a method for brewing liqueur wine. By adjusting the overall process, the wine has an aging capacity and is aged in oak barrels for more than 10 years, so that the flavor substances in the wine are further integrated and transformed to form a more complex and harmonious flavor. At the same time, the aging process makes the wine more mellow and the taste more rounded, significantly improving the overall quality and market value of the wine. DETAILED DESCRIPTION

[0030] The grapes used in the following examples and comparative examples were all collected from Changli County, Qinhuangdao City, Hebei Province.

[0031] Example 1

[0032] A method for brewing liqueur wine comprises the following steps:

[0033] S1. Pre-harvest treatment 1: Two weeks before the beginning of winter, spray the grapes with an anti-transpiration agent;

[0034] S2. Pre-harvest treatment 2: One week before the beginning of winter, spray the grapes with a plant metabolism activator;

[0035] S3, picking: let the grapes concentrate naturally on the plants for 1 week and pick them at the beginning of winter;

[0036] S4, main fermentation: add active yeast to the naturally concentrated grapes and ferment until the alcohol content reaches 7% vol;

[0037] S5. Flavor control: Starmerella bacillaris strain was inoculated immediately after the main fermentation was completed and maintained at 14°C for 48 hours to control the flavor metabolism of the wine;

[0038] S6. Termination of fermentation and strengthening: adding exogenous alcohol to increase the alcohol content to 18 degrees; the exogenous alcohol is brandy or grape distilled liquor;

[0039] S7, aging: aging the wine in oak barrels for more than 10 years to obtain the liqueur wine.

[0040] Preferably, in step S1, the anti-transpiration agent is: 1 L of 1% acetic acid and 100 g of chitosan are added to every 100 L of water.

[0041] Preferably, in step S1, the spraying time is early morning.

[0042] Preferably, in step S2, the plant metabolism activator is: 90g proline and 40g gamma-aminobutyric acid are added per ton of water.

[0043] Preferably, in step S3, the picking is performed at 3 a.m.

[0044] Preferably, in step S4, stage temperature control fermentation is adopted: 18±0.5°C for the first 3 days and 20±0.5°C from the 4th day onwards.

[0045] Preferably, in step S5, the inoculum size of the Starmerella bacillaris strain is 0.8×10 6 CFU / mL.

[0046] Preferably, in step S6, the specific method of adding exogenous alcohol is: first pre-cooling the wine to below 10°C and then adding it in batches, each addition increasing the alcohol content by 3% vol, with an interval of 12 hours between each addition.

[0047] Preferably, in step S7, during aging, the temperature in the first three years is 12° C., and the temperature in subsequent years is 10° C.

[0048] Example 2

[0049] A method for brewing liqueur wine comprises the following steps:

[0050] S1. Pre-harvest treatment 1: Two weeks before the beginning of winter, spray the grapes with an anti-transpiration agent;

[0051] S2. Pre-harvest treatment 2: One week before the beginning of winter, spray the grapes with a plant metabolism activator;

[0052] S3, picking: let the grapes concentrate naturally on the plants for 1 week and pick them at the beginning of winter;

[0053] S4, main fermentation: add active yeast to the naturally concentrated grapes and ferment until the alcohol content reaches 8% vol;

[0054] S5. Flavor control: Starmerella bacillaris strain was inoculated immediately after the main fermentation was completed and maintained at 16°C for 48 hours to control the flavor metabolism of the wine;

[0055] S6. Termination of fermentation and strengthening: adding exogenous alcohol to increase the alcohol content to 20 degrees; the exogenous alcohol is brandy or grape distilled wine;

[0056] S7, aging: aging the wine in oak barrels for more than 10 years to obtain the liqueur wine.

[0057] Preferably, in step S1, the anti-transpiration agent is: 1 L of 1% acetic acid and 300 g of chitosan are added to every 100 L of water.

[0058] Preferably, in step S1, the spraying time is early morning.

[0059] Preferably, in step S2, the plant metabolism activator is: 100g proline and 50g gamma-aminobutyric acid are added per ton of water.

[0060] Preferably, in step S3, the picking is performed at 5 a.m.

[0061] Preferably, in step S4, stage temperature control fermentation is adopted: 18±0.5°C for the first 3 days and 20±0.5°C from the 4th day onwards.

[0062] Preferably, in step S5, the inoculum size of the Starmerella bacillaris strain is 1.5×10 6 CFU / mL.

[0063] Preferably, in step S6, the specific method of adding exogenous alcohol is: first pre-cooling the wine to below 10°C and then adding it in batches, each addition increasing the alcohol content by 5% vol, with an interval of 24 hours between each addition.

[0064] Preferably, in step S7, during aging, the temperature in the first three years is 15°C, and the temperature in subsequent years is 12°C.

[0065] Example 3

[0066] A method for brewing liqueur wine comprises the following steps:

[0067] S1. Pre-harvest treatment 1: Two weeks before the beginning of winter, spray the grapes with an anti-transpiration agent;

[0068] S2. Pre-harvest treatment 2: One week before the beginning of winter, spray the grapes with a plant metabolism activator;

[0069] S3, picking: let the grapes concentrate naturally on the plants for 1 week and pick them at the beginning of winter;

[0070] S4, main fermentation: add active yeast to the naturally concentrated grapes and ferment until the alcohol content reaches 7% vol;

[0071] S5. Flavor control: Immediately after the primary fermentation is completed, inoculate the strain Starmerella bacillaris and maintain it at 14-16°C for 48 hours to control the flavor metabolism of the wine.

[0072] S6. Termination of fermentation and strengthening: adding exogenous alcohol to increase the alcohol content to 19 degrees; the exogenous alcohol is brandy or grape distilled wine;

[0073] S7, aging: aging the wine in oak barrels for more than 10 years to obtain the liqueur wine.

[0074] Preferably, in step S1, the anti-transpiration agent is: 1 L of 1% acetic acid and 200 g of chitosan are added to every 100 L of water.

[0075] Preferably, in step S1, the spraying time is early morning.

[0076] Preferably, in step S2, the plant metabolism activator is: 95g proline and 45g gamma-aminobutyric acid are added per ton of water.

[0077] Preferably, in step S3, the picking is performed at 4 a.m.

[0078] Preferably, in step S4, stage temperature control fermentation is adopted: 18±0.5°C for the first 3 days and 20±0.5°C from the 4th day onwards.

[0079] Preferably, in step S5, the inoculum size of the Starmerella bacillaris strain is 1.2×10 6 CFU / mL.

[0080] Preferably, in step S6, the specific method of adding exogenous alcohol is: first pre-cooling the wine to below 10°C and then adding it in batches, each addition increasing the alcohol content by 4% vol, with an interval of 18 hours between each addition.

[0081] Preferably, in step S7, during aging, the temperature in the first three years is 14° C., and the temperature in subsequent years is 11° C.

[0082] Comparative Example 1

[0083] The difference from Example 3 is that S1, the first pre-harvest treatment, was not performed.

[0084] Comparative Example 2

[0085] The difference from Example 3 is that S2, the second pre-harvest treatment, was not performed.

[0086] Comparative Example 3

[0087] The difference from Example 3 is that S1, pre-harvest treatment 1, and S2, pre-harvest treatment 2, are not performed, and harvesting is performed directly at the beginning of winter.

[0088] Comparative Example 4

[0089] The difference from Example 3 is that the grapes are picked during the normal ripening period in autumn, and then fermented directly after mechanical centrifugal concentration.

[0090] Comparative Example 5

[0091] The difference from Example 3 is that in step S6, after flavor adjustment, sufficient brandy is added at one time to reach 19% vol.

[0092] Comparative Example 6

[0093] The difference from Example 3 is that in step S4, the fermentation is terminated when the main fermentation reaches 12% vol.

[0094] Comparative Example 7

[0095] The difference from Example 3 is that in step S5, Starmerella bacillaris is replaced by Saccharomyces cerevisiae.

[0096] Comparative Example 8

[0097] The difference from Example 3 is that in step S7, the short-term aging is 5 years.

[0098] Experimental part

[0099] The concentrations of key aroma substances in the wines prepared in Comparative Examples 1-8 and Examples 1-3 were tested using the GC-MS quantitative aroma substance method, and sensory scores (0-10 points) were also performed. The results are shown in Table 1.

[0100] Table 1 Concentrations of key aroma compounds (μg / L) and sensory scores

[0101] Group Phenethyl acetate β-Damascenone 4-Methyl-1-pentanol Vanillin 4-Ethylphenol Sensory score Example 1 95.3 3.2 46.2 882.3 8.3 8.7 Example 2 98.4 4.4 43.1 835.3 7.4 9.1 Example 3 96.6 5.3 48.5 814.4 7.5 8.9 Comparative Example 1 85.4 2.8 38.2 650.6 15.5 6.5 Comparative Example 2 80.7 1.8 39.1 673.4 12.6 6.8 Comparative Example 3 61.4 1.7 27.4 431.6 24.4 6.0 Comparative Example 4 67.3 2.3 28.5 420.8 35.6 5.8 Comparative Example 5 72.5 1.9 30.4 604.3 30.9 6.2 Comparative Example 6 68.6 4.1 31.5 583.5 14.3 6.4 Comparative Example 7 79.3 2.6 32.6 599.4 9.4 5.4 Comparative Example 8 56.9 1.1 23.2 350.2 20.5 7.5

[0102] In Table 1, the concentrations of phenylethyl acetate and β-damascone are used to evaluate the characteristics of the fruity and floral aromas in the wine, the concentration of 4-methyl-1-pentanol is used to evaluate the characteristics of the nutty aroma in the wine, the concentration of vanillin is used to evaluate the characteristics of the coconut and caramel flavors in the wine, and the concentration of 4-ethylphenol is used to evaluate the characteristics of the leather flavor in the wine. As can be seen from Table 1, the concentrations of phenylethyl acetate, β-damascone, 4-methyl-1-pentanol, and vanillin in Examples 1-3 are all greater than those in Comparative Examples 1-8, and the organoleptic scores are all above 8.5 points, while the concentration of 4-ethylphenol is significantly lower than that in the Comparative Example. This demonstrates that the wines prepared by the present invention have rich aromas such as nutty, coconut, caramel, fruity, and floral, while having a lighter leather flavor, resulting in a complex and harmonious wine flavor.

Claims

1. A method for brewing liqueur wine, characterized in that: The steps include: S1. Pre-harvest treatment 1: Two weeks before the beginning of winter, spray the grapes with an anti-transpiration agent; S2. Pre-harvest treatment 2: One week before the beginning of winter, spray the grapes with a plant metabolism activator; S3, picking: let the grapes concentrate naturally on the plants for 1 week and pick them at the beginning of winter; S4, main fermentation: add active yeast to the naturally concentrated grapes and ferment until the alcohol content reaches 7-8% vol; S5. Flavor control: Immediately after the primary fermentation is completed, inoculate the strain Starmerella bacillaris and maintain it at 14-16°C for 48 hours to control the flavor metabolism of the wine. S6. Termination of fermentation and fortification: adding exogenous alcohol to increase the alcohol content to 19±1.0 degrees; the exogenous alcohol is brandy or grape distilled spirit; S7, aging: aging the wine in oak barrels for more than 10 years to obtain the liqueur wine.

2. The method for brewing liqueur wine according to claim 1, wherein: In step S1, the anti-transpiration agent is: 1L of 1% acetic acid and 100-300g of chitosan are added to every 100L of water.

3. The method for brewing liqueur wine according to claim 1, wherein: In the step S1, the spraying time is early morning.

4. The method for brewing liqueur wine according to claim 1, wherein: In step S2, the plant metabolism activator is: 90-100g proline and 40-50g gamma-aminobutyric acid are added per ton of water.

5. The method for brewing liqueur wine according to claim 1, wherein: In step S3, the picking is carried out between 3 and 5 in the morning.

6. The method for brewing liqueur wine according to claim 1, wherein: In step S4, fermentation is carried out under stage temperature control: 18±0.5°C for the first three days and 20±0.5°C from the fourth day onwards.

7. The method for brewing liqueur wine according to claim 1, wherein: In step S5, the inoculum size of the Starmerella bacillaris strain was 0.8×10 6 to 1.5×10 6 CFU / mL.

8. The method for brewing liqueur wine according to claim 1, wherein: In step S6, the specific method of adding exogenous alcohol is: first pre-cool the wine to below 10°C and then add it in batches, each addition increasing the alcohol content by 3-5% vol, with an interval of 12-24 hours between each addition.

9. The method for brewing liqueur wine according to claim 1, wherein: In step S7, during aging, the temperature is 12-15° C. in the first three years and 10-12° C. in the subsequent years.