A blending method for improving sensory quality and aging potential of cabernet sauvignon wine

Abstract

The present application relates to the field of food technology, and particularly relates to a blending method for improving sensory quality and aging potential of Cabernet Sauvignon wine. In order to improve the sensory quality and aging potential of Cabernet Sauvignon wine in the small production area of Manasi, the present application combines the characteristics of different wine grape varieties in the production area, and uses the blending method of Cabernet Sauvignon and small Mansen to improve the sensory quality and aging potential of the blended Cabernet Sauvignon wine, such as color, aroma and body richness.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a blending method for improving the sensory quality and aging potential of Cabernet Sauvignon wine. BACKGROUND

[0002] Years of production practice shows that 100% single variety Cabernet Sauvignon wine will show a relatively insufficient wine body and a relatively fast decline in color, aroma, etc. during aging period.

[0003] Due to the difference in maturity period of different varieties and the setting of the final winemaking target by the winemaker, the wine is usually made by single variety, and then the single variety wine is blended according to the winemaking target (this method is called blending in the industry) to achieve the expected sensory and other targets.

[0004] However, blending Cabernet Sauvignon red wine with other wines may dilute the Cabernet Sauvignon red wine, reduce the color and taste, and reduce the tannin strength. Therefore, it is of great practical significance to provide a method for improving the sensory quality and aging potential of Cabernet Sauvignon wine. SUMMARY

[0005] Therefore, the present application provides a blending method for improving the sensory quality and aging potential of Cabernet Sauvignon wine. In order to improve the sensory quality and aging potential of Cabernet Sauvignon wine in the small production area of Manas, the present application combines the characteristics of different wine grape varieties in the production area and uses the blending method of Cabernet Sauvignon and small Mansen to improve the sensory quality and aging potential (color aging is significantly delayed) of the brewed Cabernet Sauvignon wine, such as color, aroma and wine body.

[0006] In order to achieve the above-mentioned application purposes, the present application provides the following technical solutions:

[0007] The present application provides the application of small Mansen grape pomace in any of the following items:

[0008] (i) improving the color value of Cabernet Sauvignon wine;

[0009] (ii) delaying the color degradation of Cabernet Sauvignon wine;

[0010] (iii) improving the dry extract content of Cabernet Sauvignon wine.

[0011] The present application also provides a fermentation raw material for wine, characterized in that it comprises small Mansen grape pomace and Cabernet Sauvignon grape mash.

[0012] In some specific embodiments of the present application, the mass ratio of the small Mansen grape pomace to the Cabernet Sauvignon grape mash in the above-mentioned fermentation raw material is 3:97 to 6:94.

[0013] In some embodiments of the present application, the method for preparing the Muscat grape pomace includes: collecting fresh Muscat grapes with a sugar content of 28% or more, crushing and removing stems, adding sulfur dioxide, pressing, collecting the remaining Muscat grape skins and seeds, adding sulfur dioxide, and filling with inert gas to obtain the Muscat grape pomace.

[0014] The sugar content is calculated as refractive sugar.

[0015] In some embodiments of the present application, the method for preparing the Cabernet Sauvignon grape mash includes: collecting fresh Cabernet Sauvignon grapes with a sugar content of 23% to 26%, crushing and removing stems, and obtaining the Cabernet Sauvignon grape mash.

[0016] The sugar content is calculated as refractive sugar.

[0017] The present application also provides the use of the fermentation raw material in the preparation of grape wine.

[0018] The present application also provides a method for preparing grape wine, wherein the fermentation raw material includes the fermentation raw material described above.

[0019] In some embodiments of the present application, the method for preparing grape wine includes mixing the fermentation raw material described above with acceptable adjuvants, adjusting the pH value to 3 to 4, fermenting, collecting the free-run wine, mixing lactic acid bacteria with the free-run wine, fermenting, collecting the clear wine, and obtaining grape wine.

[0020] In some embodiments of the present application, the method for preparing grape wine includes the following steps:

[0021] Step (1): collecting fresh Muscat grapes with a sugar content of 28% or more, crushing and removing stems, adding sulfur dioxide, pressing, collecting the remaining Muscat grape skins and seeds, adding sulfur dioxide, filling with inert gas, and obtaining Muscat grape pomace.

[0022] Step (2): collecting fresh Cabernet Sauvignon grapes with a sugar content of 23% to 26%, crushing and removing stems, and obtaining Cabernet Sauvignon grape mash.

[0023] Step (3): mixing Muscat grape pomace, Cabernet Sauvignon grape mash, sulfur dioxide, pectinase, tartaric acid, and acceptable adjuvants, adjusting the pH value to 3 to 4, fermenting, and collecting the free-run wine.

[0024] Step (4): mixing lactic acid bacteria with the free-run wine obtained in step (3), fermenting, adding sulfur dioxide, collecting the clear wine, and obtaining grape wine.

[0025] The sugar content is calculated as refractive sugar.

[0026] In some embodiments of the present application, the method for preparing grape wine includes:

[0027] The content of the sulfur dioxide in step (1) is 50 g / t;

[0028] The mass ratio of the small Mansen grape pomace to the Cabernet Sauvignon grape mash in step (3) is 3:97 to 6:94.

[0029] The content of the sulfur dioxide in step (3) is 50 g / t.

[0030] The content of the pectinase in step (3) is 20 g / t.

[0031] The content of the tartaric acid in step (3) is 1 kg / t.

[0032] The temperature of the fermentation in step (3) is 22-28 DEG C.

[0033] The temperature of the fermentation in step (4) is 18-20 DEG C.

[0034] The content of the sulfur dioxide in step (4) is 35 mg / L.

[0035] The blending method has the following effects:

[0036] 1. Technical innovation: the Cabernet Sauvignon and the small Mansen grape pomace are mixed and brewed according to a certain ratio during the alcoholic fermentation, so that the aroma and the components beneficial to the auxiliary color stability of the small Mansen grape enter the Cabernet Sauvignon grape wine early, which promotes the quality of the Cabernet Sauvignon grape wine.

[0037] 2. Full utilization of raw materials: the aroma and the auxiliary color substances in the grape skin are not fully utilized, and the utilization value of the small Mansen grape raw material is improved. BRIEF DESCRIPTION OF DRAWINGS

[0038] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiment or prior art description will be briefly introduced.

[0039] Figure 1 The mixed brewing process of the Cabernet Sauvignon and the small Mansen pomace is shown. DETAILED DESCRIPTION

[0040] The application discloses a blending method for improving sensory quality and aging potential of Cabernet Sauvignon wine, and those skilled in the art can refer to the content of the present application to improve the process parameters appropriately. It is particularly pointed out that all similar substitutions and changes are obvious to those skilled in the art, and they are regarded as being included in the application. The method and application of the application have been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the method and application described in the present application without departing from the content, spirit and scope of the application, so as to realize and apply the technology of the application.

[0041] In view of the problems in the background art, the application utilizes the characteristics of high sugar and high acid of the small Mengsen in the small production area of Manasi, close maturity period to Cabernet Sauvignon and rich in auxiliary color substances, and innovatively blends and brews the grape skins and seeds of Cabernet Sauvignon and small Mengsen in a certain proportion during alcohol fermentation, so that the aroma and components conducive to auxiliary color stability of small Mengsen grapes enter the Cabernet Sauvignon wine earlier, and the sensory quality and aging potential of the brewed Cabernet Sauvignon wine are improved.

[0042] The application is different from the blending (blending) method of the same color single variety wine commonly used in the industry, and the small Mengsen shows the characteristics of high sugar and high acid, close maturity period to Cabernet Sauvignon and rich in auxiliary color components in the planting of wine grapes in the production area. The application innovatively blends and brews the grape skins and seeds of Cabernet Sauvignon and small Mengsen in a certain proportion during alcohol fermentation, so that the aroma and components conducive to auxiliary color stability of small Mengsen grapes enter the Cabernet Sauvignon wine earlier, and plays a positive role in promoting the quality of Cabernet Sauvignon wine. The production practice of our company in the small production area of Manasi for many years shows that the method for brewing Cabernet Sauvignon wine has deeper color, increased aroma intensity and complex taste, and significantly improved aging potential compared with 100% single variety Cabernet Sauvignon wine.

[0043] The core point of the application is to blend Cabernet Sauvignon with small Mengsen skins and seeds rich in auxiliary color and aroma substances, and such fruit aroma substances are compatible with Cabernet Sauvignon wine. The reason for not directly using small Mengsen grapes is that small Mengsen is a white wine grape variety, and if small Mengsen juice enters Cabernet Sauvignon grape mash, it will obviously dilute the color. In addition, the content of aroma and auxiliary color substances in the juice is not as rich as the skins and seeds, so using skins and seeds is more effective. The improvement of aroma and taste quality mainly relies on sensory tasting, and the main mechanism of the auxiliary color effect can be introduced as follows:

[0044] Auxiliary color effect, i.e. the effect of anthocyanins and auxiliary pigments such as phenolic acid, flavonoids and the like in wine, forms a sandwich structure complex through hydrogen bond, so that the color of wine is deeper and more stable. The auxiliary pigments include substances with different structures and their own auxiliary color characteristics, such as caffeic acid, ferulic acid, hydroxycinnamic acid and chlorogenic acid, proline and arginine, which have strong auxiliary color effect; epicatechin and catechin, which have weak auxiliary color effect; and flavonoids (such as flavonols) and non-flavonoid polymers (such as tannins), amino acids, alkaloids, hydroxy acids and organic acids (most of which are phenolic acids), which have moderate auxiliary color effect.

[0045] The main flavonoid auxiliary pigments in red wine are flavan-3-ols, flavonols and the like, and the non-flavonoid compounds are hydroxycinnamic acid and hydroxybenzoic acid and the like. The white wine mainly has three types of polyphenols, i.e. hydroxycinnamic acid, flavonoids and benzoic acid, among which the content of hydroxycinnamic acid is the highest, up to 77% under the condition of long-time low-temperature immersion. These polyphenols are the indispensable auxiliary pigments for auxiliary color effect.

[0046] The present application is based on the characteristics of white grape pomace rich in aroma and auxiliary color substances, and the local white grape varieties that can be blended with Cabernet Sauvignon are researched, and finally it is found that Petit Manseng is the most suitable.

[0047] Unless otherwise specified, the raw materials, reagents, consumables and instruments involved in the present application are ordinary market products and can be purchased from the market.

[0048] The present application will be further described below in combination with examples:

[0049] Preparation example

[0050] It mainly includes two parts of preparation of Petit Manseng grape pomace and blending of Cabernet Sauvignon and Petit Manseng pomace for brewing, which are as follows in detail:

[0051] I. Preparation of Petit Manseng grape pomace

[0052] Petit Manseng (English name Petit Manseng, originated in southern France, Chinese translation also called small full victory, Pet Monson) is mainly used for brewing sweet white wine in the small Manses production area. The brewing of the wine does not require the participation of fruit skin and seeds, only the juice is used, so the fresh fruit skin and seeds are reserved for adding to the Cabernet Sauvignon (English name Cabernet Sauvignon, originated in Bordeaux, France) grape mash that is being fed or has started fermentation, to participate in the fermentation of Cabernet Sauvignon wine. The specific preparation procedure of Petit Manseng grape pomace is as follows:

[0053] 1. Raw material harvesting: according to the ripening condition of the grape, fresh Petit Manseng with sugar content of 28% or more (refractive sugar) and without green, mud, secondary fruit and moldy fruit is harvested.

[0054] 2. De-stemming and crushing: The freshly harvested Muscat grape is de-stemmed and crushed and pumped into a bladder press through a jacketed heat exchanger (the inlet temperature is reduced to 18°C in the jacketed heat exchanger). During the pumping process, 50 g / t of sulfur dioxide is added evenly in an online manner.

[0055] 3. Pressing: The amount of inlet material is controlled according to the model of the press, and pressing is started. The free run juice and the pressed juice are collected into tanks for clarification according to the requirements of the Muscat white wine brewing, and the remaining Muscat grape skins and seeds (referred to as skin residue) in the press are discharged into a stainless steel hopper, 50 g / t of sulfur dioxide is added, and the tank is filled with nitrogen gas for protection.

[0056] II. Mixed brewing of Cabernet Sauvignon and Muscat skin residue

[0057] 1. Raw material harvesting: Fresh Cabernet Sauvignon grapes with a sugar content of 23%-26% (refractive sugar) and uniform coloration, without green, mud, secondary fruits, and moldy fruits, are harvested according to the ripening of the grapes.

[0058] 2. De-stemming and crushing and online addition of Muscat skin residue: The freshly harvested Cabernet Sauvignon grapes are de-stemmed and crushed to obtain Cabernet Sauvignon grape mash, which is transported to the fermentation tank through a grape mash pump. During the pumping of the Cabernet Sauvignon grape mash, Muscat grape skin residue is added evenly to the hopper of the grape mash pump according to the weight of the Muscat skin residue accounting for 3-6% of the total weight of the inlet material. In this way, the Muscat skin residue is uniformly mixed with the Cabernet Sauvignon grape mash, which enters the fermentation tank. During the pumping process, 50 g / t of sulfur dioxide, 20 g / t of pectinase, and 1 kg / t of tartaric acid are added evenly in an online manner.

[0059] 3. Adjustment of raw material pH: After the tank is filled, the indicators such as sugar content and pH are detected after circulating for half an hour. The pH of the grape juice is adjusted to 3.5-3.6 by adding tartaric acid again.

[0060] 4. Alcohol fermentation: After the inlet material reaches the predetermined amount for 12 hours, 200 g / t of special brewing yeast for aging is added, and the fermentation temperature is controlled at 22-28°C.

[0061] 5. Immersion circulation: Circulation is started after the start of fermentation. During the early to peak fermentation period, i.e., when the specific gravity is >1030, circulation is performed once every 6 hours, and when the specific gravity decreases by 15-20, oxygen circulation is performed once, with a circulation amount of 1 / 3 of the total grape amount. During the late fermentation period, i.e., when the specific gravity is <1030, circulation is performed once every 12 hours, with a circulation amount of 1 / 3 of the total grape amount. When the specific gravity is less than 1000, tasting is performed every day to determine the time of tanking. During this period, circulation is performed once every 12 hours, for 5 minutes each time, to moisten the top skin residue.

[0062] 6. Separation of pomace: the wine that can flow out after fermentation is transferred out and collected separately, which is called free run wine; the wine remaining in the pomace is collected by pressing and is called press wine, which is collected into a tank separately for other blending purposes.

[0063] 7. Malo-lactic fermentation: malo-lactic fermentation is carried out by inoculating lactic acid bacteria (viniflora oenos, Denmark company Hansen, item number: 688719) into the free run wine from the top of the tank, the fermentation temperature is controlled at 18-20℃, the fermentation progress is monitored at any time during the fermentation process, and the malo-lactic fermentation is immediately transferred to the tank after the malo-lactic fermentation is completed and 35mg / L of sulfur dioxide is added online.

[0064] 8. Clarification and separation: the wine added with sulfur dioxide is stored in a full tank at 15-20℃, and clarification is carried out by natural sedimentation; after about 4 months of natural clarification, the clear wine is separated, and the turbidity of the clear wine is controlled to be ≤50NTU, at this time, the relatively clear Cabernet Sauvignon grape wine is obtained.

[0065] The above process flow is shown in Figure 1 .

[0066] Effect example

[0067] Starting from 2018, the present application is applied to the brewing of Cabernet Sauvignon wine (the preparation method is shown in the preparation example, wherein the addition amount of Muscat pomace is 3-6% (w / w)), and is compared with 100% single variety Cabernet Sauvignon wine, and the relevant indexes in 2018, 2019 and 2020 are tracked and detected (Table 1).

[0068] The preparation method of 100% Cabernet Sauvignon wine is the same as that in the preparation example, except that no Muscat or Muscat pomace is added, and the rest of the conditions are the same.

[0069] Basic physicochemical index detection and analysis method:

[0070] Colorimetric detection method: an ultraviolet-visible spectrophotometer is used, a cuvette with a thickness of 1mm is directly filled with the clarified wine sample, the absorbance values of the sample at 420nm, 520nm and 620nm are measured, and the sum of the absorbance values at the three wavelengths is the colorimetric value of the sample.

[0071] The detection of alcohol content, total acid, total sugar, volatile acid and dry extract all refer to the corresponding determination methods in GB / T 15038-2006 “General analysis method for grape wine and fruit wine”, wherein the alcohol content is determined by density bottle method, the total acid is determined by potentiometric titration, and the total sugar is determined by direct titration.

[0072] Table 1: Basic physicochemical indexes of the wine sample of the present application

[0073]

[0074]

[0075] From the above two comparative groups of relevant detection indicators can be seen:(1) "Cabernet Sauvignon + small Meng Sen skin residue" mixed brewing Cabernet Sauvignon wine, the color of 100% single variety Cabernet Sauvignon wine is larger, that is, the color is deep, after two years of aging, still shows the trend of deep color and relatively small change; (2) "Cabernet Sauvignon + small Meng Sen skin residue" mixed brewing Cabernet Sauvignon wine, significantly improves the dry extract of 100% single variety Cabernet Sauvignon wine; (3) after adding small Meng Sen skin residue, the alcohol content and total acid of the wine are improved to a certain extent.

[0076] The above shows that the auxiliary color and other components contained in the small Meng Sen skin residue enter the Cabernet Sauvignon wine, which significantly improves the color and flavor substance content of the mixed brewing Cabernet Sauvignon wine.

[0077] In addition, through three years of blind comparison, the overall color depth, aroma richness and complexity, wine body taste fullness and tannin intensity of "Cabernet Sauvignon + small Meng Sen skin residue" mixed brewing Cabernet Sauvignon wine are better than those of 100% single variety Cabernet Sauvignon wine (see Table 2).

[0078] Table 2: Sensory evaluation of wine samples

[0079]

[0080]

[0081] In summary, the method of blending Cabernet Sauvignon and small Meng Sen improves the sensory quality and aging potential (color aging is significantly delayed) of the brewed Cabernet Sauvignon wine, such as color, aroma and wine body richness.

[0082] The above only describes the preferred embodiments of the present application, and it should be noted that for ordinary skilled persons in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A fermentation base for wine, characterized in that, The fermentation raw material comprises Sauvignon Blanc grape pomace and Cabernet Sauvignon grape mash; The mass ratio of the Sauvignon Blanc grape pomace to the Cabernet Sauvignon grape mash is 3:97 to 6:

94.

2. The fermentation feedstock of claim 1, wherein, The preparation method of the Sauvignon Blanc grape pomace comprises the following steps: harvesting fresh Sauvignon Blanc grapes with a sugar content of 28% or above, removing stems and crushing, adding sulfur dioxide, squeezing, collecting the remaining Sauvignon Blanc grape skins and seeds, adding sulfur dioxide, and filling with inert gas to obtain the Sauvignon Blanc grape pomace. The sugar content is calculated by refractive sugar.

3. The fermentation feedstock according to claim 1 or 2, characterized in that, The preparation method of the Cabernet Sauvignon grape mash comprises the following steps: harvesting fresh Cabernet Sauvignon grapes with a sugar content of 23% to 26%, removing stems and crushing to obtain the Cabernet Sauvignon grape mash. The sugar content is calculated by refractive sugar.

4. Use of the fermentation raw material according to any one of claims 1 to 3 in the preparation of grape wine.

5. A method of making wine, characterised by, The fermentation raw material comprises the fermentation raw material according to any one of claims 1 to 3.

6. The production method according to claim 5, wherein The preparation method of grape wine comprises the following steps: mixing the fermentation raw material according to any one of claims 1 to 3 with acceptable adjuvants, adjusting the pH value to 3 to 4, fermenting, collecting the free-run wine, mixing lactic acid bacteria with the free-run wine, fermenting, collecting the clear wine, and obtaining the grape wine.

7. The production method according to claim 6, wherein The preparation method of grape wine comprises the following steps: Step (1): harvesting fresh Sauvignon Blanc grapes with a sugar content of 28% or above, removing stems and crushing, adding sulfur dioxide, squeezing, collecting the remaining Sauvignon Blanc grape skins and seeds, adding sulfur dioxide, and filling with inert gas to obtain the Sauvignon Blanc grape pomace; Step (2): harvesting fresh Cabernet Sauvignon grapes with a sugar content of 23% to 26%, removing stems and crushing to obtain the Cabernet Sauvignon grape mash; Step (3): mixing the Sauvignon Blanc grape pomace, the Cabernet Sauvignon grape mash, sulfur dioxide, pectinase, tartaric acid, and acceptable adjuvants, adjusting the pH value to 3 to 4, fermenting, and collecting the free-run wine; Step (4): mixing lactic acid bacteria with the free-run wine of step (3), fermenting, adding sulfur dioxide, and collecting the clear wine to obtain the grape wine. The sugar content is calculated by refractive sugar.

8. The production method according to claim 7, wherein The preparation method of grape wine comprises the following steps: The content of sulfur dioxide in step (1) is 50 g / t; The mass ratio of the Sauvignon Blanc grape pomace to the Cabernet Sauvignon grape mash in step (3) is 3:97 to 6:94; The content of sulfur dioxide in step (3) is 50 g / t; The content of pectinase in step (3) is 20 g / t; The content of tartaric acid in step (3) is 1 kg / t; The fermentation temperature in step (3) is 22 to 28℃; The fermentation temperature in step (4) is 18 to 20℃; The content of sulfur dioxide in step (4) is 35 mg / L.

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