A method for brewing soft radish red wine

Abstract

The invention relates to a brewing method for a soft hairy grape red wine. In the winemaking process, the grapes are firstly destemmed, which can effectively prevent inferior tannins in the stems from entering the wine; the hairy grapes with the destemmed grapes are gently squeezed with a wine airbag press, which can prevent grape seeds from being broken and effectively prevent inferior tannins in the grape seeds from entering the wine; before skin immersion, the secondary pressing skin residue is enzymatically hydrolyzed, and the enzymatic hydrolyzing agent is composed of pectinase and beta-glucosidase, which can effectively precipitate phenolic substances, aromatic substances, minerals and the like in the peel, can effectively shorten the skin immersion time, and the brewed wine has a mellower taste; during skin immersion, the temperature and flow rate are strictly controlled, which can accelerate the dissolution of phenolic substances, aromatic substances, minerals and the like in the peel into the wine, and effectively shorten the skin immersion time.

Description

Technical Field

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

[0002] Wine is an alcoholic beverage made from fresh grapes or grape juice through complete or partial fermentation. It is usually divided into three types: red wine, white wine, and rosé wine. Red wine is generally made from red grape varieties, white wine can be made from white grape varieties, or peeled red grape varieties, and rosé wine is made from red grape varieties, but the maceration period is shorter. Wine is divided into the following categories according to the sugar content: 1. Dry wine: The sugar content is less than 4g / L, and the sweetness cannot be tasted. It has a clean, elegant, and harmonious fruit and wine aroma. 2. Semi-dry wine: The sugar content is between 4 and 12g / L, and it has a slightly sweet taste. The taste of the wine is clean, elegant, and mellow, with a harmonious and pleasant fruit and wine aroma. 3. Semi-sweet wine: The sugar content is between 12 and 45g / L, and it has a sweet, refreshing, and pleasant fruit and wine aroma. 4. Sweet wine: The sugar content is greater than 45g / L, and it has a sweet, mellow, comfortable, and refreshing taste, with a harmonious fruit and wine aroma.

[0003] When you take a sip of red wine, you will feel a dry feeling in your mouth. This is the most intuitive feeling that tannin brings to red wine drinkers. Tannin is an indispensable element in red wine. Tannin is a natural phenolic substance that is widely found in various parts of many plants, such as seeds, bark, wood, leaves and peels. This substance is found in common plants such as tea, walnuts, grapes, and oak in our lives. When tannin combines with the protease in saliva, the surface of the mouth will produce an astringent touch, which is what people often call "astringent".

[0004] Tannin is a strong antioxidant. Wine tannin can delay aging and keep the skin and body young. Tannin in grape fruit is mainly found in the skin, seeds and stems. Tannin in grape seeds and stems is usually rougher, bitter and inferior tannin. Tannin in wine mainly comes from grape skin. The tannin content in red wine mainly depends on the tannin content of the grapes themselves and the length of time the grapes are soaked in the skin during the winemaking process. Generally speaking, the skin and seeds are not separated during the winemaking process, that is, when the skin is soaked, the grape seeds are also there. How to increase the content of non-inferior tannins and prevent inferior tannins from entering the wine has become a technical problem that needs to be solved. Summary of the invention

[0005] In view of the deficiencies of the prior art, the object of the present invention is to provide a method for brewing a soft vinifera red wine with a mellow taste and low inferior tannin content.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: a method for brewing soft vinifera red wine, comprising the following steps:

[0007] (1) harvesting fresh tricholoma grapes, removing diseased, rotten, and green fruits to obtain preferred tricholoma grapes, and removing the stalks of the preferred tricholoma grapes to obtain de-stalked tricholoma grapes;

[0008] (2) Squeezing the de-stemmed hairy grapes, controlling the juice yield at 40-50%, and separating the solid and liquid to obtain the first-pressed skin residue and the first-pressed grape juice;

[0009] (3) Continue to press the primary pressed skins and pomace until the juice yield reaches 75-80%, separate the solid and liquid, and obtain secondary pressed skins and pomace and secondary pressed grape juice;

[0010] (4) adding 60-80 mg / kg pectinase and 100-200 U / kg β-glucosidase to the secondary pressed peel residue, stirring evenly, performing enzymolysis at 25-30°C for 3.5-4.5 hours, and storing the peel residue after enzymolysis at 4°C to obtain low-temperature stored peel residue;

[0011] (5) adding 20-30 mg / L SO2 and 20-40 mg / L pectinase to the secondary pressed grape juice, and naturally clarifying it at 10-12°C to obtain naturally clarified grape juice;

[0012] (6) Pumping the naturally clarified grape juice into a clean container and performing an acid reduction treatment to obtain acid-reduced grape juice;

[0013] (7) Extracting the reduced-acid grape juice, adding 200-300 mg / L of EC118 active dry yeast, and fermenting at 16-18°C until the residual sugar is less than 4 g / L to obtain fermented raw wine;

[0014] (8) taking 20-30% of the grape skins and residues stored at low temperature in step (4) and placing them in a clean fermentation tank, and then pumping the fermented raw wine in step (7) into the fermentation tank, controlling the temperature at 8-10° C., and pumping the fermented raw wine from the bottom of the tank into the raw wine at the top of the tank by a pump, the duration is controlled at 30-60 minutes, and the flow rate is controlled at 0.5-1 t / h, to obtain grape raw wine soaked in grape skins and residues;

[0015] (9) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 18 to 20° C. for 3 to 6 months to obtain a sealed grape wine;

[0016] (10) The sealed grape wine is clarified by adding glue, the material used for clarification is bentonite, the amount of glue added is 0.5-1.0g / L, and the grape wine is clarified by adding glue;

[0017] (11) Using a scraper-type quick freezer to rapidly cool the wine, cooling the clarified grape wine to a temperature 0.8 to 1.2°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0018] (12) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 20-40 mg / L of SO2 is added to obtain the blended wine;

[0019] (13) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type hairy grape red wine.

[0020] Furthermore, in the step (2), the destemmed hairy grapes are squeezed with a wine airbag press, and the juice yield is controlled at 45-50%, and the solid and liquid are separated to obtain a first-pressed skin residue and a first-pressed grape juice.

[0021] Furthermore, in the step (3), the primary pressed skin residue is first placed in a cylinder with a rotation speed of 20 to 30 r / min for loosening, and the processing time is 20 to 30 minutes. The loosened primary pressed skin residue is then irradiated with infrared light, and the infrared light irradiation wavelength is 375nm, the light intensity is 200LX to 300LX, and the irradiation time is 30 to 40 minutes. Thereafter, the infrared irradiated primary pressed skin residue is continued to be squeezed, and the solid-liquid separation is performed to obtain the secondary pressed skin residue and the secondary pressed grape juice.

[0022] Furthermore, in the step (4), 70-80 mg / KG of pectinase and 160-200 U / Kg of β-glucosidase are added to the secondary pressed peel residue, the mixture is stirred evenly, and the peel residue is enzymolyzed at 27-30° C. for 4.0-4.5 hours. The peel residue after enzymolysis is stored at 4° C. to obtain low-temperature stored peel residue.

[0023] Furthermore, in the step (5), 25-30 mg / L SO2 and 30-40 mg / L pectinase are added to the secondary pressed grape juice, and the juice is naturally clarified at 11-12° C. to obtain naturally clarified grape juice.

[0024] Furthermore, the acid reducing agent used in the acid reducing treatment in step (6) is CaCO3, KHCO2 or a combination of the two; when the acid reducing agent is CaCO3, the added amount is 1 to 2 g / L; when the acid reducing agent is KHCO2, the added amount is 2 to 3 g / L.

[0025] Furthermore, in step (7), the acid-reduced grape juice is extracted, 250-300 mg / L of EC118 active dry yeast is added, and fermented at 17-18° C. until the residual sugar is less than 4 g / L, thereby obtaining fermented raw wine.

[0026] Furthermore, in the step (8), 25-30% of the grape skins and residues stored at low temperature in the step (4) are taken and placed in a clean fermentation tank, and then the fermented raw wine in the step (7) is pumped into the fermentation tank, and the temperature is controlled at 9-10° C. During this period, the fermented raw wine is pumped from the bottom of the tank into the raw wine at the top of the tank by a pump, the duration is controlled at 40-60 minutes, and the flow rate is controlled at 0.8-1 t / h, so as to obtain grape raw wine soaked in grape skins and residues.

[0027] Furthermore, in the step (8), the grape skins and residues stored at low temperature are first subjected to low-temperature shaking treatment at 4-6°C, and the shaking treatment process is as follows: high-speed shaking at 2000-2500 r / min for 5-8 min, resting for 8-10 min, medium-speed shaking at 1200-1500 r / min for 20-25 min, resting for 3-5 min, and then high-speed shaking at 2000-2500 r / min for 10-15 min to obtain pre-treated grape skins and residues; and then the pre-treated grape skins and residues are immersed in the fermented original wine to obtain grape original wine immersed in grape skins and residues.

[0028] Furthermore, the soft-type red wine of Vitis vinifera described in step (13) is light pink to light ruby ​​red, has an alcohol content of 5 to 7 degrees, a total acid content of 6 to 8 g / L, a tannin content of more than 150 mg / L, and a chromaticity of 0.5 to 1.0.

[0029] The beneficial effects of the present invention are as follows: the present invention provides a method for brewing a soft hairy grape red wine. During the winemaking process, the grapes are firstly destemmed, which can effectively prevent the inferior tannins in the stems from entering the wine; the destemmed hairy grapes are gently squeezed with a wine airbag press, which can prevent the grape seeds from being crushed, and can effectively prevent the inferior tannins in the grape seeds from entering the wine; before immersion, the secondary pressed skin residue is first enzymatically hydrolyzed, and the enzymatic agent is composed of pectinase and beta-glucosidase, which can effectively precipitate phenolic substances, aromatic substances, minerals, etc. in the peel, which can effectively shorten the immersion time, and the brewed wine has a mellower taste; during immersion, the temperature and flow rate are strictly controlled, which can accelerate the dissolution of phenolic substances, aromatic substances, minerals, etc. in the peel into the wine, and effectively shorten the immersion time.

[0030] The invention discloses a method for brewing soft hairy grape red wine. Skin residues after a first pressing have been agglomerated into a mass, and the effect of a second pressing is not good. The skin residues after the first pressing are loosened to facilitate the second pressing and effectively prevent grape seeds from being crushed, thereby effectively preventing inferior tannins in the grape seeds from entering the wine. The skin residues after the first pressing are irradiated with infrared light to activate the skin residues after the first pressing, so as to help precipitate more phenolic substances, aromatic substances and minerals, and effectively improve the quality of the wine. The skin residues stored at a low temperature are immersed for pretreatment, and a multi-stage shaking treatment helps to precipitate more phenolic substances, aromatic substances and minerals, and further improve the quality of the wine. Before the skin residues are immersed, the skin residues are firstly subjected to a multi-stage shaking treatment, which can assist in dissolving the phenolic substances, aromatic substances and minerals in the peel, facilitate the dissolution of substances such as phenols into the wine, and effectively shorten the immersion time. DETAILED DESCRIPTION

[0031] The following embodiments may help those skilled in the art to more fully understand the present invention, but shall not limit the present invention in any way.

[0032] The invention discloses a method for brewing soft vinifera red wine. The method for determining tannin content is the Folin-Dennis method; the method for determining colorimetry is the spectrophotometry method; and the total acid content is the sum of tartaric acid, malic acid and citric acid.

[0033] The present invention discloses a method for brewing a soft vinifera red wine. The "%" in the following embodiments refers to weight percentage.

[0034] Example 1

[0035] A method for brewing soft vinifera red wine comprises the following steps:

[0036] (1) harvesting fresh tricholoma grapes, removing diseased, rotten and green fruits to obtain selected tricholoma grapes, removing the stalks of the selected tricholoma grapes to obtain 50 kg of tricholoma grapes without stalks; the tricholoma grape variety is Ye Niang No. 1, produced in Luocheng, Guangxi;

[0037] (2) Using a wine airbag press to press the destemmed grapes, the juice yield is controlled at 40%, and the solid and liquid are separated to obtain the first-pressed skin residue and the first-pressed grape juice;

[0038] (3) First, the primary pressed skin residue is placed in a cylinder with a rotation speed of 20 r / min for loosening, and the treatment time is 20 minutes. Then, the loosened primary pressed skin residue is irradiated with infrared light, and the infrared light irradiation wavelength is 375nm, the light intensity is 200LX, and the irradiation time is 30 minutes. Then, the primary pressed skin residue is pressed again until the juice yield reaches 75%, and the solid-liquid separation is performed to obtain the secondary pressed skin residue and the secondary pressed grape juice;

[0039] (4) Add 60 mg / kg pectinase and 100 U / kg β-glucosidase to the secondary pressed peel residue, stir evenly, perform enzymolysis at 25°C for 3.5 h, and store the peel residue after enzymolysis at 4°C to obtain low-temperature stored peel residue;

[0040] (5) Add 20 mg / L SO2 and 20 mg / L pectinase to the secondary pressed grape juice and clarify it naturally at 10°C to obtain naturally clarified grape juice;

[0041] (6) The naturally clarified grape juice is pumped into a clean container for deacidification treatment. The deacidification agent is CaCO3, and the addition amount is 2 g / L to obtain deacidified grape juice;

[0042] (7) Extracting the reduced-acid grape juice, adding 200 mg / L EC118 active dry yeast, and fermenting at 16°C until the residual sugar is less than 4 g / L to obtain fermented raw wine;

[0043] (8) Taking 20% ​​of the grape skin residue stored at low temperature in step (4), first subjecting the grape skin residue stored at low temperature to low temperature shaking treatment at 4°C, wherein the shaking treatment process is as follows: high-speed shaking at 2000 r / min for 5 min, resting for 8 min, medium-speed shaking at 1200 r / min for 20 min, resting for 3 min, and then high-speed shaking at 2000 r / min for 10 min, to obtain pre-treated grape skin residue; placing the pre-treated grape skin residue in a clean fermentation tank, and then pumping the fermented raw wine in step (7) into the fermentation tank, controlling the temperature at 8°C, and during this period, using a pump to pump the fermented raw wine from the bottom of the tank into the raw wine at the top of the tank, the duration is controlled at 30 min, and the flow rate is controlled at 0.5 t / h, to obtain grape raw wine soaked in grape skin residue;

[0044] (9) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 18° C. for 3 months to obtain a sealed grape wine;

[0045] (10) The sealed grape wine is clarified by adding glue, the material used for clarification is bentonite, the amount of glue added is 0.5g / L, and the grape wine is clarified by adding glue;

[0046] (11) Using a scraper-type quick freezer to rapidly cool the wine, cooling the clarified grape wine to a temperature 0.8°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0047] (12) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 20 mg / L of SO2 is added to obtain the blended wine;

[0048] (13) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type vinifera red wine; the soft-type vinifera red wine is light pink in color, has an alcohol content of 5 degrees, a total acid content of 7 g / L, a tannin content of 456 mg / L, and a chromaticity of 0.8.

[0049] Example 2

[0050] A method for brewing soft vinifera red wine comprises the following steps:

[0051] (1) harvesting fresh tricholoma grapes, removing diseased, rotten and green fruits to obtain selected tricholoma grapes, removing the stalks of the selected tricholoma grapes to obtain 50 kg of tricholoma grapes without stalks; the tricholoma grape variety is Ye Niang No. 1, produced in Luocheng, Guangxi;

[0052] (2) Using a wine airbag press to press the destemmed grapes, the juice yield is controlled at 50%, and the solid and liquid are separated to obtain the first-pressed skin residue and the first-pressed grape juice;

[0053] (3) First, the primary pressed skin residue is placed in a cylinder with a rotation speed of 30 r / min for loosening, and the treatment time is 30 minutes. Then, the loosened primary pressed skin residue is irradiated with infrared light, and the infrared light irradiation wavelength is 375nm, the light intensity is 300LX, and the irradiation time is 40 minutes. Then, the primary pressed skin residue is pressed again until the juice yield reaches 80%, and the solid-liquid separation is performed to obtain the secondary pressed skin residue and the secondary pressed grape juice;

[0054] (4) Add 80 mg / kg pectinase and 200 U / kg β-glucosidase to the second-pressed peel residue, stir evenly, perform enzymolysis at 30°C for 4.5 h, and store the peel residue after enzymolysis at 4°C to obtain low-temperature stored peel residue;

[0055] (5) Add 30 mg / L SO2 and 40 mg / L pectinase to the secondary pressed grape juice and clarify it naturally at 12°C to obtain naturally clarified grape juice;

[0056] (6) The naturally clarified grape juice is pumped into a clean container for deacidification treatment. The deacidification agent is KHCO2, and the addition amount is 3 g / L to obtain deacidified grape juice;

[0057] (7) Extracting the reduced-acid grape juice, adding 300 mg / L EC118 active dry yeast, and fermenting at 18°C ​​until the residual sugar is less than 4 g / L to obtain fermented raw wine;

[0058] (8) Taking 30% of the grape skin residue stored at low temperature in step (4), first subjecting the grape skin residue stored at low temperature to low temperature shaking treatment at 6° C., wherein the shaking treatment process is as follows: high-speed shaking at 2500 r / min for 8 min, resting for 10 min, medium-speed shaking at 1500 r / min for 25 min, resting for 5 min, and then high-speed shaking at 2500 r / min for 15 min, to obtain pre-treated grape skin residue; placing the pre-treated grape skin residue in a clean fermentation tank, and then pumping the fermented raw wine in step (7) into the fermentation tank, controlling the temperature at 10° C., during which the fermented raw wine is pumped from the bottom of the tank into the raw wine at the top of the tank by a pump, the duration is controlled at 60 min, and the flow rate is controlled at 1 t / h, to obtain grape raw wine soaked in grape skin residue;

[0059] (9) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 20° C. for 6 months to obtain a sealed grape wine;

[0060] (10) The sealed grape wine is clarified by adding glue, the material used for clarification is bentonite, the amount of glue added is 1.0 g / L, and the grape wine is clarified by adding glue;

[0061] (11) Using a scraper-type quick freezer to rapidly cool the wine, cooling the clarified grape wine to a temperature 1.2°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0062] (12) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 40 mg / L of SO2 is added to obtain the blended wine;

[0063] (13) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type vinifera red wine; the soft-type vinifera red wine is light ruby ​​red, has an alcohol content of 7 degrees, a total acid content of 7 g / L, a tannin content of 468 mg / L, and a chromaticity of 0.9.

[0064] Example 3

[0065] A method for brewing soft vinifera red wine comprises the following steps:

[0066] (1) harvesting fresh tricholoma grapes, removing diseased, rotten and green fruits to obtain selected tricholoma grapes, removing the stalks of the selected tricholoma grapes to obtain 50 kg of tricholoma grapes without stalks; the tricholoma grape variety is Ye Niang No. 1, produced in Luocheng, Guangxi;

[0067] (2) Using a wine airbag press to press the destemmed grapes, the juice yield is controlled at 45%, and the solid and liquid are separated to obtain the first-pressed skin residue and the first-pressed grape juice;

[0068] (3) First, the primary pressed skin residue is placed in a cylinder with a rotation speed of 25 r / min for loosening, and the treatment time is 25 min. Then, the loosened primary pressed skin residue is irradiated with infrared light, and the infrared light irradiation wavelength is 375 nm, the light intensity is 250 LX, and the irradiation time is 35 min. Then, the primary pressed skin residue is pressed again until the juice yield reaches 78%, and the solid-liquid separation is performed to obtain the secondary pressed skin residue and the secondary pressed grape juice;

[0069] (4) adding 70 mg / kg pectinase and 160 U / kg β-glucosidase to the secondary pressed peel residue, stirring evenly, performing enzymolysis at 27°C for 4.0 h, and storing the peel residue after enzymolysis at 4°C to obtain low-temperature stored peel residue;

[0070] (5) Add 25 mg / L SO2 and 30 mg / L pectinase to the secondary pressed grape juice and clarify it naturally at 11°C to obtain naturally clarified grape juice;

[0071] (6) The naturally clarified grape juice is pumped into a clean container for deacidification treatment. The deacidification agent is CaCO3, and the addition amount is 1 g / L to obtain deacidified grape juice;

[0072] (7) Extracting the reduced-acid grape juice, adding 250 mg / L EC118 active dry yeast, and fermenting at 17°C until the residual sugar is less than 4 g / L to obtain fermented raw wine;

[0073] (8) taking 25% of the grape skin residue stored at low temperature in step (4), first subjecting the grape skin residue stored at low temperature to low temperature shaking treatment at 5°C, wherein the shaking treatment process is as follows: high-speed shaking at 2200 r / min for 6 min, resting for 9 min, medium-speed shaking at 1300 r / min for 22 min, resting for 4 min, and then high-speed shaking at 2300 r / min for 12 min, to obtain pre-treated grape skin residue; placing the pre-treated grape skin residue in a clean fermentation tank, and then pumping the fermented raw wine in step (7) into the fermentation tank, controlling the temperature at 9°C, and during this period, using a pump to pump the fermented raw wine from the bottom of the tank into the raw wine at the top of the tank, the duration is controlled at 40 min, and the flow rate is controlled at 0.8 t / h, to obtain grape raw wine soaked with grape skin residue;

[0074] (9) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 19° C. for 5 months to obtain a sealed grape wine;

[0075] (10) The sealed grape wine is clarified by adding glue, the material used for clarification is bentonite, the amount of glue added is 0.7 g / L, and the grape wine is clarified by adding glue;

[0076] (11) Using a scraper-type quick freezer to rapidly cool the wine, the clarified grape wine is cooled to a temperature 0.9°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0077] (12) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 30 mg / L of SO2 is added to obtain the blended wine;

[0078] (13) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type Vitis quinata red wine; the soft-type Vitis quinata red wine is light ruby ​​red, has an alcohol content of 7 degrees, a total acid content of 7 g / L, a tannin content of 489 mg / L, and a chromaticity of 0.9.

[0079] Example 4

[0080] Compared with Example 3, only the process of step (3) in Example 4 is different, and the other process steps are the same as those in Example 3. In Example 4, the specific process of step (3) is: directly continue to squeeze the primary pressed skin residue until the juice yield reaches 75%, separate the solid and liquid, and obtain the secondary pressed skin residue and secondary pressed grape juice.

[0081] Example 5

[0082] Compared with Example 3, only the process of step (8) in Example 5 is different, and the other process steps are the same as those in Example 3. In Example 5, the specific process of step (8) is as follows: 20% of the grape skins and residues stored at low temperature in step (4) are taken and placed in a clean fermentation tank, and then the fermented raw wine in step (7) is pumped into the fermentation tank, and the temperature is controlled at 8°C. During this period, the fermented raw wine is pumped from the bottom of the tank into the raw wine at the top of the tank by a pump, and the duration is controlled at 30 minutes and the flow rate is controlled at 0.5 t / h to obtain grape raw wine soaked in grape skins and residues.

[0083] Comparative Example 1

[0084] A method for brewing soft vinifera red wine comprises the following steps:

[0085] (1) harvesting fresh tricholoma grapes, removing diseased, rotten and green fruits to obtain selected tricholoma grapes, removing the stalks of the selected tricholoma grapes to obtain 50 kg of tricholoma grapes without stalks; the tricholoma grape variety is Ye Niang No. 1, produced in Luocheng, Guangxi;

[0086] (2) Using a wine airbag press to press the destemmed grapes, the juice yield is controlled at 45%, and the solid and liquid are separated to obtain the first-pressed skin residue and the first-pressed grape juice;

[0087] (3) Continue to press the primary pressed skins and pomace until the juice yield reaches 78%, separate the solid and liquid, and obtain secondary pressed skins and pomace and secondary pressed grape juice;

[0088] (4) Add 25 mg / L SO2 and 30 mg / L pectinase to the secondary pressed grape juice and clarify it naturally at 11°C to obtain naturally clarified grape juice;

[0089] (5) The naturally clarified grape juice is pumped into a clean container for deacidification treatment. The deacidification agent is CaCO3, and the addition amount is 1 g / L to obtain deacidified grape juice;

[0090] (6) Extracting the reduced-acid grape juice, adding 250 mg / L EC118 active dry yeast, and fermenting at 17°C until the residual sugar is less than 4 g / L to obtain fermented raw wine;

[0091] (7) taking 25% of the skin residue from the secondary pressing in step (3) and placing it in a clean fermentation tank, and then pumping the fermented wine in step (6) into the fermentation tank, controlling the temperature at 9° C., and pumping the fermented wine from the bottom of the tank into the wine at the top of the tank by a pump, the duration is controlled at 40 minutes, and the flow rate is controlled at 0.8 t / h, to obtain grape wine soaked in skin residue;

[0092] (8) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 19° C. for 5 months to obtain a sealed grape wine;

[0093] (9) The sealed grape wine is clarified by adding glue, and the material used for the clarification is bentonite, and the amount of glue added is 0.7 g / L, to obtain the grape wine clarified by adding glue;

[0094] (10) Using a scraper-type quick freezer to rapidly cool the wine, cooling the clarified grape wine to a temperature 0.9°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0095] (11) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 30 mg / L of SO2 is added to obtain the blended wine;

[0096] (12) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type vinifera red wine; the soft-type vinifera red wine is light ruby ​​red, has an alcohol content of 7 degrees, a total acid content of 7 g / L, a tannin content of 178 mg / L, and a chromaticity of 0.9.

[0097] Comparative Example 2

[0098] A method for brewing soft vinifera red wine comprises the following steps:

[0099] (1) harvesting fresh tricholoma grapes, removing diseased, rotten and green fruits to obtain selected tricholoma grapes, removing the stalks of the selected tricholoma grapes to obtain 50 kg of tricholoma grapes without stalks; the tricholoma grape variety is Ye Niang No. 1, produced in Luocheng, Guangxi;

[0100] (2) Using a wine airbag press to press the destemmed grapes, the juice yield is controlled at 45%, and the solid and liquid are separated to obtain the first-pressed skin residue and the first-pressed grape juice;

[0101] (3) Continue to press the primary pressed skins and pomace until the juice yield reaches 78%, separate the solid and liquid, and obtain secondary pressed skins and pomace and secondary pressed grape juice;

[0102] (4) Add 25 mg / L SO2 and 30 mg / L pectinase to the secondary pressed grape juice and clarify it naturally at 11°C to obtain naturally clarified grape juice;

[0103] (5) The naturally clarified grape juice is pumped into a clean container for deacidification treatment. The deacidification agent is CaCO3, and the addition amount is 1 g / L to obtain deacidified grape juice;

[0104] (6) extracting the reduced-acid grape juice, mixing it with the secondary pressed skin residue in step (3), adding 250 mg / L EC118 active dry yeast, and fermenting it at 17° C. until the residual sugar is less than 4 g / L, thereby obtaining fermented raw wine;

[0105] (7) extracting the fermented raw wine and storing it in a sealed container at 19° C. for 5 months to obtain a sealed raw grape wine;

[0106] (8) The sealed grape wine is clarified by adding glue, and the material used for clarification is bentonite, and the amount of glue added is 0.7g / L, to obtain the grape wine clarified by adding glue;

[0107] (9) Using a scraper-type quick freezer to rapidly cool the wine, cooling the clarified grape wine to a temperature 0.9°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0108] (10) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 30 mg / L of SO2 is added to obtain the blended wine;

[0109] (11) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type vinifera red wine; the soft-type vinifera red wine is light ruby ​​red, has an alcohol content of 7 degrees, a total acid content of 8 g / L, a tannin content of 197 mg / L, and a chromaticity of 0.9.

[0110] Comparative Example 3

[0111] A method for brewing soft vinifera red wine comprises the following steps:

[0112] (1) harvesting fresh tricholoma grapes, removing diseased, rotten and green fruits to obtain selected tricholoma grapes, removing the stalks of the selected tricholoma grapes to obtain 50 kg of tricholoma grapes without stalks; the tricholoma grape variety is Ye Niang No. 1, produced in Luocheng, Guangxi;

[0113] (2) Using a wine airbag press to press the destemmed grapes, the juice yield is controlled at 45%, and the solid and liquid are separated to obtain the first-pressed skin residue and the first-pressed grape juice;

[0114] (3) Continue to press the primary pressed skins and pomace until the juice yield reaches 78%, separate the solid and liquid, and obtain secondary pressed skins and pomace and secondary pressed grape juice;

[0115] (4) adding 70 mg / kg pectinase and 160 U / kg β-glucosidase to the secondary pressed peel residue, stirring evenly, performing enzymolysis at 27°C for 4.0 h, and storing the peel residue after enzymolysis at 4°C to obtain low-temperature stored peel residue;

[0116] (5) Add 25 mg / L SO2 and 30 mg / L pectinase to the secondary pressed grape juice and clarify it naturally at 11°C to obtain naturally clarified grape juice;

[0117] (6) The naturally clarified grape juice is pumped into a clean container for deacidification treatment. The deacidification agent is CaCO3, and the addition amount is 1 g / L to obtain deacidified grape juice;

[0118] (7) Extracting the reduced-acid grape juice, adding 250 mg / L EC118 active dry yeast, and fermenting at 17°C until the residual sugar is less than 4 g / L to obtain fermented raw wine;

[0119] (8) taking 25% of the grape skins and residues stored at low temperature in step (4) and placing them in a clean fermentation tank, then pumping the fermented original wine in step (7) into the fermentation tank, stirring at room temperature for 40 minutes at a stirring rate of 300 r / min, to obtain grape skins and residues-infused original wine;

[0120] (9) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 19° C. for 5 months to obtain a sealed grape wine;

[0121] (10) The sealed grape wine is clarified by adding glue, the material used for clarification is bentonite, the amount of glue added is 0.7 g / L, and the grape wine is clarified by adding glue;

[0122] (11) Using a scraper-type quick freezer to rapidly cool the wine, the clarified grape wine is cooled to a temperature 0.9°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine;

[0123] (12) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 30 mg / L of SO2 is added to obtain the blended wine;

[0124] (13) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type Vitis quinata red wine; the soft-type Vitis quinata red wine is light ruby ​​red, has an alcohol content of 7 degrees, a total acid content of 7 g / L, a tannin content of 257 mg / L, and a chromaticity of 0.9.

[0125] Table 1 below gives the test results of various indicators of the grape red wine of Examples 1-5 and Comparative Examples 1-3.

[0126] Serial Number Tannin content ㎎ / L aroma Taste The time the aroma stays in the mouth / s Example 1 456 With pure fruity and mellow aroma Rich and layered 25 Example 2 468 With pure fruity and mellow aroma Rich and layered 26 Example 3 489 With pure fruity and mellow aroma Rich and layered 28 Example 4 375 With pure fruity and mellow aroma Rich and layered 19 Example 5 351 With pure fruity and mellow aroma Rich and layered 20 Comparative Example 1 178 Fruity and mellow aromas Not mellow enough, no layers 14 Comparative Example 2 197 Fruity and mellow aromas Not mellow enough, no layers 13 Comparative Example 3 257 Fruity and mellow aromas Not mellow enough, no layers 15

[0127] From the above test results, it can be seen that the brewing method of the soft-type hairy grape red wine of the present invention is that before the skin is soaked, the secondary pressed skin residue is enzymatically hydrolyzed, and the enzymatic hydrolyzing agent is composed of pectinase and β-glucosidase, which can effectively precipitate phenolic substances, aromatic substances, minerals, etc. in the skin, and the skin soaking time can be effectively shortened, and the brewed wine has a mellower taste; during the skin soaking, the temperature and flow rate are strictly controlled, which can accelerate the dissolution of phenolic substances, aromatic substances, minerals, etc. in the skin into the wine, and the skin soaking time is effectively shortened; the skin residue of the first squeezing has been agglomerated, and the secondary squeezing The effect is not good. The skin and residue from the first pressing are loosened to facilitate the second pressing, which can effectively prevent the grape seeds from being crushed, thereby effectively preventing the inferior tannins in the grape seeds from entering the wine; the skin and residue from the first pressing are irradiated with infrared light to activate the skin and residue from the first pressing, helping to precipitate more phenolic substances, aromatic substances and minerals, which can effectively improve the quality of the wine; the skin and residue money stored at low temperature is soaked for pre-treatment, and multi-stage shock treatment helps to precipitate more phenolic substances, aromatic substances and minerals, further improving the quality of the wine.

[0128] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A method for brewing soft vinifera red wine, characterized in that: The following steps are involved: (1) harvesting fresh tricholoma grapes, removing diseased, rotten, and green fruits to obtain preferred tricholoma grapes, and removing the stalks of the preferred tricholoma grapes to obtain de-stalked tricholoma grapes; (2) Squeezing the de-stemmed hairy grapes, controlling the juice yield at 40-50%, and separating the solid and liquid to obtain the first-pressed skin residue and the first-pressed grape juice; (3) Continue to press the primary pressed skins and pomace until the juice yield reaches 75-80%, separate the solid and liquid, and obtain secondary pressed skins and pomace and secondary pressed grape juice; (4) adding 60-80 mg / kg of pectinase and 100-200 U / kg of β-glucosidase to the secondary pressed peel residue, stirring evenly, performing enzymolysis at 25-30°C for 3.5-4.5 h, and storing the peel residue after enzymolysis at 4°C to obtain low-temperature stored peel residue; (5) adding 20-30 mg / L SO2 and 20-40 mg / L pectinase to the secondary pressed grape juice, and naturally clarifying it at 10-12°C to obtain naturally clarified grape juice; (6) Pumping the naturally clarified grape juice into a clean container and performing an acid reduction treatment to obtain acid-reduced grape juice; (7) Extracting the reduced-acid grape juice, adding 200-300 mg / L of EC118 active dry yeast, and fermenting at 16-18°C until the residual sugar is less than 4 g / L to obtain fermented raw wine; (8) taking 20-30% of the grape skins and residues stored at low temperature in step (4) and placing them in a clean fermentation tank, and then pumping the fermented raw wine in step (7) into the fermentation tank, controlling the temperature at 8-10° C., and pumping the fermented raw wine from the bottom of the tank into the raw wine at the top of the tank by a pump, the duration is controlled at 30-60 minutes, and the flow rate is controlled at 0.5-1 t / h, to obtain grape raw wine soaked in grape skins and residues; (9) extracting the grape wine soaked in the skin residue, and storing it in a sealed state at 18 to 20° C. for 3 to 6 months to obtain a sealed grape wine; (10) The sealed grape wine is clarified by adding glue, the material used for clarification is bentonite, the amount of glue added is 0.5-1.0g / L, and the grape wine is clarified by adding glue; (11) Using a scraper-type quick freezer to rapidly cool the wine, cooling the clarified grape wine to a temperature 0.8 to 1.2°C higher than the freezing point of the wine; the wine that has passed the freezing stability test is filtered through diatomaceous earth and cardboard to obtain filtered grape wine; (12) According to the requirements of dry, semi-dry, semi-sweet and sweet products, 0-50 g / L of white sugar is added to the filtered grape wine for blending, and 20-40 mg / L of SO2 is added to obtain the blended wine; (13) The blended wine is filtered through a cardboard filter, a membrane filter, and finally bottled to obtain the soft-type hairy grape red wine.

2. The method for brewing a soft red wine of Vitis quinata according to claim 1, characterized in that: In the step (2), the grapes are destemmed using a wine airbag press, the juice yield is controlled at 45-50%, and the solid and liquid are separated to obtain a first-pressed skin residue and a first-pressed grape juice.

3. The method for brewing a soft red wine of Vitis quinata according to claim 1, characterized in that: In the step (3), the primary pressed skin residue is first placed in a cylinder with a rotation speed of 20 to 30 r / min for loosening, and the processing time is 20 to 30 minutes. The loosened primary pressed skin residue is then irradiated with infrared light, and the infrared light irradiation wavelength is 375nm, the light intensity is 200LX to 300LX, and the irradiation time is 30 to 40 minutes. Thereafter, the infrared irradiated primary pressed skin residue is continued to be squeezed, and the solid and liquid are separated to obtain secondary pressed skin residue and secondary pressed grape juice.

4. The method for brewing a soft red wine of Vitis quinata according to claim 1, characterized in that: In the step (4), 70-80 mg / KG of pectinase and 160-200 U / Kg of β-glucosidase are added to the secondary pressed skin residue, the mixture is stirred evenly, and the skin residue is enzymolyzed at 27-30° C. for 4.0-4.5 hours. The skin residue after enzymolysis is stored at 4° C. to obtain low-temperature stored skin residue.

5. The method for brewing a soft vinifera red wine according to claim 1, characterized in that: In the step (5), 25-30 mg / L SO2 and 30-40 mg / L pectinase are added to the secondary pressed grape juice, and the juice is naturally clarified at 11-12° C. to obtain naturally clarified grape juice.

6. The method for brewing a soft vinifera red wine according to claim 1, characterized in that: The acid reducing agent used in the acid reducing treatment in step (6) is CaCO3, KHCO2 or a combination of the two; when the acid reducing agent is CaCO3, the added amount is 1 to 2 g / L; when the acid reducing agent is KHCO2, the added amount is 2 to 3 g / L.

7. The method for brewing a soft red wine of Vitis quinata according to claim 1, characterized in that: In the step (7), the acid-reduced grape juice is extracted, 250-300 mg / L of EC118 active dry yeast is added, and the mixture is fermented at 17-18° C. until the residual sugar is less than 4 g / L, thereby obtaining fermented raw wine.

8. The method for brewing a soft vinifera red wine according to claim 1, characterized in that: In the step (8), 25-30% of the grape skins and residues stored at low temperature in the step (4) are taken and placed in a clean fermentation tank, and then the fermented raw wine in the step (7) is pumped into the fermentation tank, and the temperature is controlled at 9-10° C. During this period, the fermented raw wine is pumped from the bottom of the tank into the raw wine at the top of the tank by a pump, the duration is controlled at 40-60 minutes, and the flow rate is controlled at 0.8-1 t / h, so as to obtain grape raw wine soaked in grape skins and residues.

9. The method for brewing a soft red wine of Vitis quinata according to claim 1, characterized in that: In the step (8), the grape skins and residues stored at low temperature are first subjected to low-temperature shaking treatment at 4-6°C, and the shaking treatment process is as follows: high-speed shaking at 2000-2500 r / min for 5-8 min, resting for 8-10 min, medium-speed shaking at 1200-1500 r / min for 20-25 min, resting for 3-5 min, and then high-speed shaking at 2000-2500 r / min for 10-15 min to obtain pre-treated grape skins and residues; and then the pre-treated grape skins and residues are immersed in the fermented original wine to obtain grape original wine immersed in grape skins and residues.

10. The method for brewing a soft Vitis quinata red wine according to claim 1, characterized in that: The soft-flavored red wine of step (13) is light pink to light ruby ​​red, has an alcohol content of 5 to 7 degrees, a total acid content of 6 to 8 g / L, a tannin content of more than 150 mg / L, and a chromaticity of 0.5 to 1.0.