A flexible winemaking process for marselan grapes

Abstract

The present application provides a kind of flexible brewing process of Marselan grape wine, comprising the following process steps: flexible stem removal and crushing of grape to form grape mash;Grape mash is pumped into fermentation tank to carry out cold soak;The temperature of grape mash is gradually recovered, and then yeast is added to start fermentation, artificial cap pressing is carried out during fermentation;The specific gravity of fermentation liquor is monitored, when the specific gravity decreases to 1, the temperature of fermentation liquor is set to 23-25 DEG C, and heat soak is carried out;Clear juice separation is carried out on wine, free run juice and skin residue are separated out, flexible pressing is carried out on skin residue to obtain pressed juice, and the pressed juice is added to free run juice to form grape base wine;Oak barrel aging;Freeze stabilization and filtration filling are carried out.The flexible brewing process of Marselan grape wine provided by the present application can make the aroma of Marselan grape wine more rich and sweet, and the variety aroma and aging aroma are tightly integrated, which maximizes the style characteristics of Marselan grape wine, and greatly improves the quality of grape wine.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of wine brewing, and particularly relates to a flexible brewing process of Marselan grape wine. BACKGROUND

[0002] In recent years, with the continuous pursuit of health and life quality of consumers, the continuous expansion of the grape wine market in China is promoted. However, the single wine grape variety and the serious product homogenization are the main problems restricting the development of the grape wine industry in China. Marselan is a new grape variety bred from the hybrid of Cabernet Sauvignon and Merlot, so the grape wine brewed by Marselan has the advantages of the two parent varieties: deep color, sweet and sweet fruit aroma, and delicate and elegant tannin. However, in the prior art, the traditional mass production brewing process is still used when Marselan is used to brew grape wine, the process flow and equipment are the same, and there is no improvement for the variety characteristics of Marselan wine grape itself, so the style characteristics of Marselan grape wine cannot be displayed. SUMMARY

[0003] The embodiment of the present application provides a flexible brewing process of Marselan grape wine, which can better display the typical characteristics of Marselan grape wine, bring people unique and elegant sensory enjoyment, and enhance the core competitiveness of the winery.

[0004] To achieve the above-mentioned purpose, the technical scheme adopted by the present application provides a flexible brewing process of Marselan grape wine, comprising the following process steps:

[0005] Step S1, flexible stem removal and crushing of the selected Marselan grapes are performed to obtain grape mash;

[0006] Step S2, the grape mash is flexibly pumped into a fermentation tank, and the grape mash is subjected to cold steeping;

[0007] Step S3, the temperature of the grape mash is restored to 15-18 DEG C, wine yeast is added to the fermentation tank, and alcohol fermentation is started to obtain fermentation liquor, and a cap presser is used to manually press the cap of the skin residue on the top of the fermentation liquor during the fermentation process;

[0008] Step S4, the specific gravity of the fermentation liquor is monitored, when the specific gravity of the fermentation liquor is reduced to 1, the temperature of the fermentation liquor is adjusted to 23-25 DEG C, and heat preservation steeping is performed to obtain wine liquid;

[0009] Step S5, the wine liquid is subjected to clear juice separation, self-flow juice and skin residue are separated, the skin residue is flexibly pressed to obtain pressed juice, and the pressed juice is added to the self-flow juice to form grape base wine;

[0010] Step S6, the grape base wine is sent into a plurality of toasted oak barrels for aging to obtain aged wine;

[0011] Step S7, after the aging wine is frozen and stabilized, it is filtered and bottled.

[0012] As another embodiment of the present application, in step S2, the temperature of the fermentation tank is set to 8℃, and the cold soak time of the grape mash is 48-72 hours.

[0013] As another embodiment of the present application, in step S3, the grape mash is naturally warmed to 15℃, and the fermentation temperature of the grape mash is controlled to 22-26℃.

[0014] As another embodiment of the present application, the fermentation tank is a wide-mouthed conical fermentation tank, and a manhole is arranged at the top end of the tank, the diameter of the manhole is 95 cm, and the insertion of the cap press is facilitated.

[0015] As another embodiment of the present application, in step S5, the flexible pressing of the skin residue is performed by using a basket-type press, which comprises a base, a pressing frame arranged on the base, a sealing cover arranged on the outer periphery of the pressing frame, and a pressing device arranged on the base and used for pressing the skin residue in the pressing frame, and an air jet device is further arranged on the base, the air jet device has an air jet member penetrating through the sealing cover and used for jetting nitrogen into the sealing cover to protect the skin residue from being oxidized during the pressing process.

[0016] As another embodiment of the present application, the skin residue is pressed by the basket-type press in four stages, the pressure value in the first stage is set to 0.4 MPa, and the pressing is continuously performed for 15 minutes to obtain the first pressed juice; the pressure value is adjusted to 0.8 MPa to continue the second stage pressing, and the second pressed juice is obtained after 15 minutes; the pressure value is adjusted to 1.2 MPa to continue the third stage pressing, and the third pressed juice is obtained after 15 minutes; the pressure value is further adjusted to 1.6 MPa to perform the fourth stage pressing, and the fourth pressed juice is obtained after 15 minutes.

[0017] As another embodiment of the present application, 100% of the first pressed juice, 50% of the second pressed juice, 20% of the third pressed juice, and 10% of the fourth pressed juice are added into the free-run juice.

[0018] As another embodiment of the present application, 5% of the total number of oak barrels adopts a high toasting mode, 15% of the total number of oak barrels adopts a medium toasting mode, 70% of the total number of oak barrels adopts a medium toasting mode, and 10% of the total number of oak barrels adopts a medium open toasting mode.

[0019] As another embodiment of the present application, in step S1, the whole grape is de-stemmed by using a swing-type de-stemmer, the swing-type de-stemmer comprises a swing shaft, a friction cylinder connected below the swing shaft, and a guide plate below the friction cylinder, the whole grape on the guide plate is de-stemmed by friction through swinging of the friction cylinder driven by the swing shaft.

[0020] As another embodiment of the present application, in step S7, the bacteria removal filtration is performed using a 0.45-micron membrane filtration device.

[0021] The flexible brewing process of the Marseilles grape wine provided by the present application has the following advantages: compared with the prior art, the present application performs flexible stem removal and crushing on the strictly selected Marseilles wine grapes, maximally ensures the integrity of the grape berries, and the fermentation technology of whole or partially crushed berries can better retain the rich aroma of the Marseilles wine grapes; in the fermentation process, the cap management is performed by artificial cap pressing, avoiding the physical damage of the aroma substances caused by mechanical spraying; the cold soaking process of the grape mash before fermentation and the peeling and heat soaking process of the fermentation liquid with a specific gravity close to 1 during fermentation are combined to effectively extract the tannin, anthocyanin, polyphenol and aroma components in the grape skin, so that the aroma, color and taste of the Marseilles grape wine are improved in quality; after the fermentation is completed, the flexible pressing of the skin residue is performed to ensure the integrity of the skin residue seeds and better avoid the excessive poor tannin from being mixed into the wine; the traditional oak barrel storage is adopted in the aging stage to make the wine mixed with the tannin and oak aroma with structural feeling; the Marseilles grape wine obtained through the above flexible brewing process has more rich and sweet aroma, and the variety aroma and aging aroma are tightly integrated, which maximally displays the style characteristics of the Marseilles grape wine and greatly improves the quality of the grape wine. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The step block diagram of the flexible brewing process of the Marseilles grape wine provided by the embodiment of the present application is provided.

[0023] Figure 2 The structure schematic diagram of the swing stem remover provided by the embodiment of the present application is provided.

[0024] Figure 3 The structure schematic diagram of the basket-type press provided by the embodiment of the present application is provided.

[0025] In the drawings:

[0026] 1, cover; 11, feeding port; 12, stem outlet; 13, discharging port; 14, guide plate; 2, swing assembly; 21, swing shaft; 22, friction cylinder; 23, rotating shaft; 24, elastic member; 3, separation and conveying member; 4, base; 5, pressing frame; 51, juice outlet hole; 6, sealing cover; 61, juice outlet pipe; 7, extrusion device; 8, air jet device; 81, nozzle; 82, air jet member. DETAILED DESCRIPTION

[0027] In order to make the technical problems, technical solutions and beneficial effects of the present application clearer, the present application will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely intended to explain the present application and not to limit the present application.

[0028] It should be noted that when an element is referred to as being "disposed on" another element, it can be directly on the other element or indirectly on the other element. It should be understood that the terms "length", "width", "upper", "lower", "front", "rear", "top", "bottom", "inner", "outer" and the like refer to the orientation or positional relationship shown in the drawings based on the orientation or positional relationship shown in the drawings, and are only for the purpose of facilitating the description of the present application and simplifying the description, and therefore cannot be understood as indicating or implying that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application. The terms "first", "second" are only for the purpose of description, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the technical features indicated. Therefore, the features limited by "first", "second" can explicitly or implicitly include one or several features. In the description of the present application, the meaning of "a plurality of" or "several" is two or more, unless otherwise explicitly specified.

[0029] Please refer to Figures 1 to 3 , a flexible brewing process of Marselan grape wine is described. The flexible brewing process of Marselan grape wine comprises the following process steps:

[0030] Step S1, the selected Marselan grapes are subjected to flexible stem removal and crushing to obtain grape mash;

[0031] Step S2, the grape mash is pumped into a fermentation tank, and the grape mash is subjected to cold steeping;

[0032] Step S3, the temperature of the grape mash is restored to 15-18℃, wine yeast is added to the fermentation tank, and alcohol fermentation is started to obtain a fermentation liquor. During the fermentation process, a cap press is used to manually press the cap of the skin residue generated at the top of the fermentation liquor;

[0033] Step S4, the specific gravity of the fermentation liquor is monitored, and when the specific gravity of the fermentation liquor decreases to 1, the temperature of the fermentation liquor is adjusted to 23-25℃, and heat preservation steeping is carried out to obtain wine liquor;

[0034] Step S5, the wine liquor is subjected to clear juice separation, and free-run juice and skin residue are separated. The skin residue is subjected to flexible pressing to obtain pressed juice, and the pressed juice is added to the free-run juice to form grape base wine;

[0035] Step S6, the grape base wine is sent into a plurality of toasted oak barrels for aging to obtain aged wine;

[0036] Step S7, after the aging wine is frozen and stabilized, it is filtered and filled.

[0037] The flexible brewing process of the Masselang grape wine provided by the application has the beneficial effects that: compared with the prior art, the strictly selected Masselang wine grapes are subjected to flexible stem removal and crushing, the integrity of the grape berries is maximally ensured, the whole-grain or partially crushed fermentation technology can better retain the rich fruit aroma of the Masselang wine grapes; in the fermentation process, the cap management is performed by using the artificial cap pressing method, thereby avoiding the physical damage of the mechanical spraying to the aroma substances; the cold soaking process of the grape mash before fermentation and the skin-keeping soaking process when the specific gravity of the fermentation liquid is close to 1 during the fermentation process are combined, so that the tannin, anthocyanin, polyphenol and aroma components in the grape skin are effectively extracted, and the aroma, color and taste of the Masselang grape wine are all improved in quality; after the fermentation is completed, the flexible pressing of the skin residue is performed, the integrity of the skin residue seeds is ensured, and the excessive inferior tannin is better avoided from being mixed into the wine; the traditional oak barrel storage is adopted in the aging stage, so that the tannin and oak aroma rich in structure are mixed into the wine; the Masselang grape wine obtained through the above flexible brewing process of the Masselang grape wine has more rich and sweet aroma, the variety aroma and the aging aroma are closely integrated, the style characteristics of the Masselang grape wine are maximally displayed, and the quality of the grape wine is greatly improved.

[0038] In this embodiment, before the raw material is put into the tank, the Marseilles wine grapes need to be strictly selected by hand, and the size of the fruit, green fruit, rotten fruit, and residual fruit stem and leaf debris are removed to ensure the quality of the wine from the source. When the whole grape is removed, more than 97% of the grape berry integrity is ensured. When the grape berry is crushed, the crushing rate is controlled at about 70%. Then the grape mash is pumped into the fermentation tank by using the extrusion peristaltic pump, and the tank volume is controlled at 80%. After being put into the tank, the grape mash is first subjected to low-temperature cold soaking to extract the fruit aroma of the Marseilles wine grape, and then the temperature of the grape mash is slowly raised to 15-18℃, and the yeast is added to start fermentation. It should be noted that the yeast used is a good wine yeast, not a foreign active dry yeast, which can grow well in the grape mash with sulfur dioxide and make sulfur dioxide fully play a role in brewing process. At the same time, the good wine yeast can quickly start fermentation and make the fermentation more thorough, improving the fermentation quality. During the fermentation process, the cap of the fermentation liquid needs to be pressed at least three times a day by using a cap press. It should be noted that the pressing plate of the cap press is inclined downward from the middle to the outer periphery, that is, the top surface of the pressing plate has a certain taper, which facilitates the skin and dregs accumulated above the pressing plate to slide down when the cap press is lifted, thereby reducing the labor intensity of manual cap pressing and improving the cap pressing efficiency. After the fermentation is completed, the free run juice flows out of the fermentation tank naturally, and the remaining skin and dregs are flexibly pressed by using the traditional pressing method, which can avoid the crushing of the skin and dregs caused by excessive pressing. The pressed juice mixed with the free run juice can not only increase the wine aroma and color thickness, but also avoid waste. The grape wine is sent to the oak barrel for aging after preliminary clarification, which can stabilize and increase the color and taste of the grape wine. The oak barrels are stored in a constant temperature and humidity wine cellar paved with ceramic plates, and the grape wine in the oak barrels is periodically subjected to sensory and physicochemical detection and analysis comparison to ensure that the Marseilles grape wine aged in the oak barrel has a pleasant style and improved quality. After the grape wine is out of the barrel, different varieties of grape wine are used for blending to achieve the effect of one plus one greater than two, so that the flavor of the brewed Marseilles grape wine is more outstanding. The blended grape wine is sent to the refrigeration tank, quickly frozen to -5℃ to -4℃, and then potassium hydrogen tartrate is added. The frozen wine is kept for 10-15 days, and after the frozen stability detection is qualified, the wine is kept at low temperature for cross-flow filtration to ensure the stability and aroma complexity of the Marseilles grape wine and avoid excessive loss of flavor substances.

[0039] In some embodiments, the temperature of the fermentation tank in step S2 is set to 8℃, and the cold soaking time is 48-72 hours. The cold soaking process can extract the fruit aroma of the Marseilles wine grape.

[0040] Further, in step S3, the grape mash is raised to 15℃ by natural warming, and the fermentation temperature of the grape mash is controlled to be 22-26℃. The control of the fermentation temperature is a prerequisite for ensuring the fermentation quality.

[0041] Specifically, the fermentation tank adopts a segmented precision temperature control system, which is divided into four temperature control stages from the start of the grape mash into the tank to the end of fermentation: the first stage is a cold immersion stage, after the grape mash is put into the tank, the temperature of the fermentation tank is immediately set to 8℃ and maintained for 48-72 hours; the second stage is a warming stage, after the cold immersion is completed, the temperature of the fermentation tank is gradually raised to 15℃, so that the wine yeast can maintain good performance and quickly start fermentation; the third stage is a temperature control fermentation stage, the fermentation temperature of the Marseilles wine grape needs to be controlled at 22-26℃; the fourth stage is a temperature maintaining stage, when the specific gravity of the fermentation liquid decreases to 1, the temperature maintaining system of the fermentation tank is started to maintain the temperature in the fermentation tank at 23-25℃, so that the fermentation continues, and preferably, the temperature in this stage is precisely controlled to be 24℃, in the environment where alcohol content and optimal temperature coexist, the immersion and fusion of high-quality tannin and anthocyanin in the grape skin can be better promoted. The temperature control system of the fermentation tank optimizes the temperature of the Marseilles wine grape during the immersion and fermentation process, and can precisely control the fermentation process.

[0042] As a specific embodiment of the embodiment of the present application, the fermentation tank adopts a wide-mouth conical fermentation tank, and a manhole is arranged at the top end, the diameter of the manhole is 95cm, facilitating the insertion of the cap press.

[0043] In this embodiment, in order to better show the characteristics of the Marseilles wine grape and avoid physical damage to the aroma of Marseilles caused by mechanical spraying, a traditional manual cap pressing method is adopted. In order to facilitate the use of the cap press, a manhole with a diameter of 95cm is arranged at the top end of the fermentation tank, which also provides the function of open fermentation required by red wine. Further, the conical tank body of the fermentation tank can enhance the convection of gas in the tank, improve the immersion effect, and ensure the fermentation quality.

[0044] As a specific embodiment of the embodiment of the present application, please refer to Figure 3 In step S2, the basket type squeezer is used for flexible pressing of the skin residue, the basket type squeezer includes a base 4, a pressing frame 5 arranged on the base 4, a sealing cover 6 arranged on the outer periphery of the pressing frame 5, and a pressing device 7 arranged on the base 4 and used for pressing the skin residue in the pressing frame 5, and an air jet device 8 is also arranged on the base 4, the air jet device 8 has an air jet piece 82 penetrating through the sealing cover 6, and is used for jetting nitrogen into the sealing cover 6 to protect the skin residue from being oxidized during the pressing process.

[0045] In the embodiment, the traditional basket press is improved by setting the nitrogen injection device 8 to supply nitrogen into the sealed cover 6 to avoid oxidation of the wine juice during pressing. Specifically, the separated pomace is put into the pressing frame 5, and then the nitrogen injection device 8 continuously injects nitrogen into the sealed cover 6 through the nitrogen injection part 82. The nitrogen injection part 82 is arranged at the lower part of the inner wall of the sealed cover 6 after penetrating the side wall rear disc of the sealed cover 6, and a plurality of nozzles 81 are arranged at intervals and connected with the nitrogen injection part 82, and the nozzles 81 extend to one side of the base 4, so that the nitrogen is uniformly injected from the bottom of the sealed cover 6, thereby ensuring that the oxygen in the sealed cover 6 is completely discharged. When the sealed cover 6 is kept in an oxygen-free state, the pressing device 7 presses the pomace in the pressing frame 5 downward, slowly increases the pressure according to the set pressure value, and presses the pomace in stages to obtain pressed juice, which is overflowed through the juice outlet hole 51 arranged on the outer peripheral wall of the pressing frame 5 and flows out through the juice outlet pipe 61 penetrating the sealed cover 6.

[0046] As a specific embodiment of the embodiment of the present application, the pomace is pressed in four stages by the basket press, the pressure value is set to 0.4 MPa in the first stage, and the first pressed juice is obtained after 15 minutes of continuous pressing; the pressure value is adjusted to 0.8 MPa for the second stage of pressing, and the second pressed juice is obtained after 15 minutes; the pressure value is adjusted to 1.2 MPa for the third stage of pressing, and the third pressed juice is obtained after 15 minutes; and the pressure value is adjusted to 1.6 MPa for the fourth stage of pressing, and the fourth pressed juice is obtained after 15 minutes. During the staged pressing, the pressure needs to be slowly increased to avoid pressing of undesirable flavor substances in the pomace.

[0047] Alternatively, 100% of the first pressed juice, 50% of the second pressed juice, 20% of the third pressed juice, and 10% of the fourth pressed juice are added to the gravity juice to enhance the taste and color of the Marselan grape wine, while avoiding the mixing of too much inferior tannin.

[0048] It should be noted that when the pomace is pressed, the higher the pressure, the higher the concentration and the darker the color of the obtained pressed juice, but correspondingly, more undesirable flavors are pressed out. By using the above proportions to extract the pressed juice obtained in different pressure stages, the taste and color of the grape wine can be enhanced, and the mixing of too many undesirable flavors can be avoided.

[0049] As a specific embodiment of the embodiment of the present application, 5% of the total number of oak barrels uses the high toasting mode, 15% of the total number of oak barrels uses the medium toasting mode, 70% of the total number of oak barrels uses the medium toasting mode, and 10% of the total number of oak barrels uses the medium open toasting mode.

[0050] The oak barrel produces some complex components and flavoring substances for the oak board in the production process through the open fire baking, so as to give the wine perfect structure and pleasant aroma. The different baking degrees of the oak barrel bring different aromas to the wine. The high baking mode: the surface temperature of the oak board reaches 225 DEG C, the surface baking depth is 3-4mm, the wine stored in the oak barrel has the smell of spices, coffee or smoking; the moderate baking mode: the surface temperature of the oak board is 200-210 DEG C, the surface baking depth is 2-3mm, the wine stored in the oak barrel emits the aroma of vanilla, coconut or almond; the moderate baking mode: the surface temperature of the oak board is about 200 DEG C, the surface baking depth is about 2mm, the wine stored in the oak barrel has the aroma of honey, caramel or toast; the moderate open baking mode: the surface temperature of the oak board is 120-180 DEG C, the wood starts to soften and produces some flavoring components, the oak surface is yellow and has no depth, the wine stored in the oak barrel has the aroma of oak itself and toast.

[0051] In the embodiment, the French fine grain oak barrel is used, and the number configuration scheme of the fixed oak barrel baking mode is optimized through experimental quantitative analysis. The aging of the Margaux grape wine in the oak barrels with different baking modes can obtain the aged wine with different tastes according to the above-mentioned proportion, and the unique Margaux grape wine flavor can be obtained by mixing the aged wine with different tastes in the subsequent blending process. The oak barrel is stored in a constant-temperature and constant-humidity wine cellar, the humidity is kept at 75-80%, the temperature is kept at 16-18 DEG C, and the storage time is about 8-12 months.

[0052] As a specific embodiment of the embodiment of the application, please refer to Figure 2 In step S1, the whole grape is de-stemmed by adopting the swing de-stemmer, the swing de-stemmer comprises a swing shaft 21, a friction cylinder 22 connected below the swing shaft 21 and a guide plate 14 below the friction cylinder 22, the whole grape on the guide plate 14 below the friction cylinder 22 is rubbed and threshed by driving the friction cylinder 22 to swing through the swing shaft 21.

[0053] Specifically, the swing type stemmer comprises a cover 1, a guide plate 14, a swing assembly 2 and a separation conveying piece 3, one end of the cover 1 is provided with an inlet 11, and the other end is provided with a stem outlet 12; the guide plate 14 is arranged in the cover 1 and located below the inlet 11, and the guide plate 14 extends from one side of the inlet 11 to the other side of the stem outlet 12; the swing assembly 2 is arranged above the guide plate 14, and the swing assembly 2 comprises a swing shaft 21 rotatably connected to the top wall of the cover 1 and a friction cylinder 22 connected below the swing shaft 21, the swing shaft 21 and the friction cylinder 22 extend from one side of the inlet 11 to the other side of the stem outlet 12, and the friction cylinder 22 can swing around the swing shaft 21; the separation conveying piece 3 is arranged below the guide plate 14 near the stem outlet 12 and used for conveying grape stems to the stem outlet 12, the cover 1 is provided with a discharge outlet 13 below the separation conveying piece 3, and the separation conveying piece 3 is provided with a gap penetrating up and down for grape grains to fall into the discharge outlet 13. When the stem removal work is performed, the grape clusters enter the cover 1 from the inlet 11 and fall onto the guide plate 14, the swing shaft 21 drives the friction cylinder 22 to swing above the guide plate 14, the friction cylinder 22 rubs and extrudes the grape clusters, so that the grape clusters are separated from the grape stems, the grape clusters pass through the gap on the separation conveying piece 3 and are discharged from the discharge outlet 13, and the grape stems are conveyed through the separation conveying piece 3 and discharged from the stem outlet 12. The structure rubs and extrudes the grape clusters by swinging of the friction cylinder 22, can simulate flexible threshing of the grape clusters by human hands, and avoids mechanical damage to the Marseilles grape clusters in the traditional drum stemmer.

[0054] In some possible implementation manners, refer to Figure 2 At one end near the inlet 11, the friction cylinder 22 is connected to the swing shaft 21 through a rotating shaft 23, and at one end near the stem outlet 12, the friction cylinder 22 is connected to the swing shaft 21 through an elastic piece 24, so that an acute angle is formed between the friction cylinder 22 and the swing shaft 21, that is, the friction cylinder 22 gradually approaches the guide plate 14 from the inlet 11 to the stem outlet 12, so as to enhance the contact and extrusion effect between the friction cylinder 22 and the grape clusters. On this basis, when the friction cylinder 22 rubs and extrudes the grape clusters in the swing, the friction cylinder 22 will also be subjected to upward supporting force of the grape clusters. In order to avoid damage to the grape clusters in the force process, the elastic piece 24 is arranged to play a role of buffering and damping, reduce vibration impact of the grape clusters by the friction cylinder 22, and achieve the effect of flexible stem removal.

[0055] As a specific implementation manner of the embodiment of the application, after being frozen and qualified in microbial detection, the Marseilles grape wine is filtered by a 0.45-micron membrane filtering device to avoid loss of wine flavor caused by excessive filtering, and to ensure richness and complexity of the Marseilles grape wine flavor.

[0056] The Marselan grape wine brewed by the flexible brewing process of the embodiment of the application has unique aroma. By using partial least squares discriminant analysis (PLS-DA) to analyze and study the aroma components of the Marselan grape wine in the application and the Marselan grape wine in other producing areas, it can be found that the Marselan grape wines in different producing areas are distributed in different quadrants, and the different contents of substances such as damascenone, 1-hexanol, phenylethanol, benzocyclobutene, furfuryl alcohol, 1-nonanol, benzyl alcohol, diethyl succinate and isoamyl ethyl succinate can obviously distinguish the Marselan grape wine in the application from the Marselan grape wine in other producing areas, especially the damascenone with similar rose aroma, the VIP of which is greater than 2.5, is the most different substance, and can be used as an important index of the Marselan grape wine in the application.

[0057] The above merely describes the preferred embodiments of the application, and is not intended to limit the application, and any modification, equivalent replacement and improvement made within the spirit and principle of the application shall be included in the protection scope of the application.

Claims

1. A flexible winemaking process for Marselan wine, characterized in that, The method comprises the following steps: Step S1, flexible stem removal and crushing of selected Muscadine grapes to obtain grape mash; Step S2, flexible pumping of the grape mash into a fermentation tank, setting the temperature of the fermentation tank to 8℃, and cold steeping of the grape mash for 48-72 hours; Step S3, temperature recovery of the grape mash to 15-18℃, addition of wine yeast into the fermentation tank, and initiation of alcoholic fermentation to obtain fermented liquid, the fermentation temperature of the grape mash being controlled at 22-26℃, and artificial cap pressing of the cap generated at the top of the fermented liquid by using a cap presser during the fermentation process; Step S4, specific gravity monitoring of the fermented liquid, adjustment of the temperature of the fermented liquid to 23-25℃ when the specific gravity of the fermented liquid decreases to 1, and heat preservation steeping to obtain wine liquid; Step S5, clear juice separation of the wine liquid, separation of self-flow juice and pomace, flexible pressing of the pomace to obtain pressed juice, and addition of the pressed juice into the self-flow juice to form grape base wine; The flexible pressing of the pomace is divided into four stages, the first stage pressure value is set to 0.4MPa, and the pressing is continued for 15 minutes to obtain first pressed juice; the pressure value is adjusted to 0.8MPa for the second stage pressing, and the second pressed juice is obtained after 15 minutes; the pressure value is adjusted to 1.2MPa for the third stage pressing, and the third pressed juice is obtained after 15 minutes; the pressure value is further adjusted to 1.6MPa for the fourth stage pressing, and the fourth pressed juice is obtained after 15 minutes; The first pressed juice accounts for 100% of the volume, the second pressed juice accounts for 50% of the volume, the third pressed juice accounts for 20% of the volume, and the fourth pressed juice accounts for 10% of the volume, which are added into the self-flow juice; Step S6, the grape base wine is sent into a plurality of toasted oak barrels for aging to obtain aged wine; 5% of the total number of the oak barrels adopts high-toasting mode, 15% of the total number of the oak barrels adopts medium-toasting mode, 70% of the total number of the oak barrels adopts medium-toasting mode, and 10% of the total number of the oak barrels adopts medium-open-toasting mode; Step S7, the aged wine is filtered and filled after cold stabilization.

2. A flexible winemaking process for Marsalan wine as claimed in claim 1, wherein, In the step S4, the heat preservation temperature of the fermented liquid is 24℃.

3. A flexible winemaking process for Marsalan wine as claimed in claim 1, wherein, In the step S3, the grape mash is recovered to 15℃ by natural temperature recovery.

4. A flexible winemaking process for Marsalan wine as claimed in claim 1, wherein, The fermentation tank adopts a wide-mouth conical fermentation tank, and an upper manhole is arranged at the top end of the fermentation tank, the diameter of the upper manhole is 95cm, and the insertion of the cap presser is facilitated.

5. A flexible winemaking process for Marsalan wine as claimed in claim 1, wherein, In the step S5, the flexible pressing of the pomace is performed by using a basket press, the basket press comprises a base, a pressing frame arranged on the base, a sealing cover arranged on the outer periphery of the pressing frame, and a pressing device arranged on the base and used for pressing the pomace in the pressing frame, and an air jet device is further arranged on the base, the air jet device has an air jet member penetrating through the sealing cover and used for jetting nitrogen into the sealing cover to protect the pomace from oxidation during the pressing process.

6. A flexible winemaking process for Marsalan wine as claimed in any one of claims 1 to 5, characterized in that, In the step S1, the whole cluster grapes are de-stemmed by a swing de-stemmer, which comprises a swing shaft, a rubbing cylinder connected below the swing shaft, and a guide plate below the rubbing cylinder, the rubbing cylinder is swung by the swing shaft to rub and de-stone the whole cluster grapes on the guide plate.

7. A flexible winemaking process for Marsalan wine as claimed in any one of claims 1 to 5, characterized in that, In the step S7, the bacteria are filtered by a 0.45 micron membrane filter device.

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