Brewing method for improving acidity of wine

Abstract

The invention relates to the technical field of wine brewing, in particular to a brewing method for improving the acidity of wine, the brewing method is applied to white wine brewing and red wine brewing, and the brewing procedures comprise the procedures of grape harvesting, crushing, alcoholic fermentation, fining clarification, filtering, degerming and bottling. The yeast A comprises non-saccharomyces cerevisiae CVE7 and saccharomyces cerevisiae, the non-saccharomyces cerevisiae CVE7 is inoculated before the saccharomyces cerevisiae, and the addition amount of the non-saccharomyces cerevisiae CVE7 and the addition amount of the saccharomyces cerevisiae are both 0.1 g / L. According to the method, the two key parameters of the sequential inoculation time and the inoculation amount are defined, the acid increasing amount is controlled within a reasonable range, acid generated by metabolism of the non-saccharomyces cerevisiae is lactic acid, and the acid increasing amount is controlled within a reasonable range. The lactic acid is soft and stable in taste, and meanwhile, the perceptibility of fragrance is improved.

Description

Technical Field

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

[0002] The acid substances in wine mainly include tartaric acid, malic acid, lactic acid, citric acid, succinic acid, etc., which are important substances that are indispensable to the composition of wine. Sufficient acidity is conducive to improving the microbial stability and aging potential of wine, providing the framework of wine and enhancing fruity aroma. Especially for high-quality white wine, higher acidity is needed to bring refreshing feeling and elegant aroma. In recent years, affected by climate warming, the sugar content of grapes in wine producing areas around the world has shown a trend of increasing and acidity decreasing. China's major producing areas are no exception, resulting in thin wine body, bland taste, lack of style and typicality. Therefore, measures and methods to increase the acidity of wine have become an urgent problem to be solved in winemaking.

[0003] The Chinese invention patent application with publication number CN114657033A discloses a method for improving the stability of Cabernet Sauvignon wine brewing quality, including: S3, brewing dry red wine, and adjusting the acidity of grape mash with composite acid before fermentation; S4, inoculating non-brewing yeast and brewing yeast for alcohol fermentation during fermentation. The above-mentioned disclosed scheme adopts different acidification processes (adding tartaric acid, composite acid, adjusting pH value, using acidification type non-brewing yeast) to increase acid in the alcohol fermentation and malic acid-lactic acid fermentation stages respectively, but tartaric acid as an exogenous acid will have a certain loss during wine storage, affecting the taste of wine. Therefore, we urgently need a stable biological acidification method to make the wine taste soft and relatively stable and enhance the perception of aroma. Summary of the invention

[0004] Technical purpose: In order to overcome the deficiencies in the prior art, the present invention provides a brewing method for increasing the acidity of wine.

[0005] Technical solution: To achieve the above-mentioned purpose, the brewing method for improving the acidity of wine disclosed in the present invention is applied to the brewing of white wine and red wine. The brewing process includes grape harvesting, crushing, alcohol fermentation, gum clarification, filtration, sterilization and bottling processes. Yeast A is added in the alcohol fermentation process. The yeast A includes non-brewing yeast CVE7 and brewing yeast. The non-brewing yeast CVE7 is inoculated before brewing yeast. The addition amount of the non-brewing yeast CVE7 and brewing yeast is 0.1 g / L.

[0006] Preferably, the inoculation interval between the non-brewer's yeast CVE7 and brewer's yeast is 12 to 36 hours, and the total acid increase range is 0.5 to 2.0 g / L in terms of tartaric acid.

[0007] Preferably, the alcohol fermentation temperature during the white wine brewing process is 13-15°C.

[0008] Preferably, the brewing yeast in the white wine brewing process is Saccharomyces cerevisiae CY3079.

[0009] Preferably, the alcohol fermentation temperature during the red wine brewing process is 20-22°C.

[0010] Preferably, the brewing yeast in the red wine brewing process is Saccharomyces cerevisiae RC212.

[0011] The beneficial effects of the present invention are: 1. This method belongs to the biological acidification method, which generates acid through yeast metabolism and is more "natural" than adding exogenous acid. Non-brewer's yeast CVE7 increases acid significantly during the fermentation process. If used alone, the acidification amount is too high, reaching more than 4g / L, resulting in an unbalanced taste. This method innovates the inoculation method, clarifies the two key parameters of sequential inoculation time and inoculation amount, so that the acidification amount is controlled within a reasonable range.

[0012] 2. This method uses lactic acid, an acid produced by the metabolism of non-brewing yeast. Lactic acid has a soft taste and is relatively stable, while tartaric acid, which is usually used for chemical acidification, will be lost to a certain extent during wine storage.

[0013] 3. This method produces relatively high acidity during fermentation, which is conducive to the formation of more esters and enhances the perception of aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is the flavor radar chart of the present invention. DETAILED DESCRIPTION

[0015] The following is combined with Figure 1 The principles and features of the present invention are described, and the examples given are only used to explain the present invention, rather than to limit the scope of the present invention.

[0016] Example 1: A brewing method for improving the acidity of wine can be applied to white wine brewing. The brewing process includes grape harvesting, crushing, squeezing juice, alcohol fermentation, gum clarification, filtration, sterilization and bottling processes. Yeast A is added in the alcohol fermentation process. Yeast A includes non-brewer's yeast CVE7 and brewer's yeast. The non-brewer's yeast CVE7 is inoculated before the brewer's yeast. The addition amounts of non-brewer's yeast CVE7 and brewer's yeast are both 0.1 g / L. The brewer's yeast in the white wine brewing process is brewer's yeast CY3079.

[0017] In this embodiment, the wine brewed is dry white wine, and non-brew yeast CVE7 and brewing yeast CY3079 are inoculated and fermented in sequence to ferment Chardonnay dry white wine, and the specific method is as follows: The non-brew yeast CVE7 was inoculated into the Chardonnay grape juice at a dosage of 0.1 g / L. In this embodiment, the fermentation tank volume was 4000 L, the initial sugar concentration of the grape juice was 206 g / L, and the sulfur dioxide concentration was 60 mg / L. After the temperature-controlled fermentation at 14°C for 24 hours, the brewer's yeast CY3079 was inoculated at a dosage of 0.1 g / L, and continued until the fermentation was terminated. The target value of the total acid increase range was: 0.5 to 2.0 g / L in terms of tartaric acid. After alcohol fermentation, the physical and chemical indicators of the dry white wine sample are shown in Table 1; after alcohol fermentation, the main volatile substance content of the dry white wine sample is shown in Table 2.

[0018] Example 2: Different from Example 1, in Example 2, non-brew yeast CVE7 was inoculated into Chardonnay grape juice at a dosage of 0.1 g / L. In this example, the fermentation tank volume was 4000 L, the initial sugar concentration of the grape juice was 206 g / L, the sulfur dioxide concentration was 60 mg / L, and after temperature-controlled fermentation at 13°C for 36 hours, brewer's yeast CY3079 was inoculated at an inoculation amount of 0.1 g / L, and continued until the fermentation was terminated. The target value of the total acid increase range was: 0.5-2.0 g / L in terms of tartaric acid. After alcohol fermentation, the physical and chemical indicators of the dry white wine sample are shown in Table 1; after alcohol fermentation, the main volatile substance content of the dry white wine sample is shown in Table 2.

[0019] Example 3: Different from Example 1, in Example 3, non-brew yeast CVE7 was inoculated into Chardonnay grape juice at a dosage of 0.1 g / L. In this example, the fermentation tank volume was 4000 L, the initial sugar concentration of the grape juice was 206 g / L, the sulfur dioxide concentration was 60 mg / L, and after temperature-controlled fermentation at 15°C for 12 hours, brewer's yeast CY3079 was inoculated at an inoculation amount of 0.1 g / L, and continued until the fermentation was terminated. The target value of the total acid increase range was: 0.5-2.0 g / L in terms of tartaric acid. After alcohol fermentation, the physical and chemical indicators of the dry white wine sample are shown in Table 1; after alcohol fermentation, the main volatile substance content of the dry white wine sample is shown in Table 2.

[0020] Comparative Example 1: Different from Example 1, in Comparative Example 1, only Saccharomyces cerevisiae CY3079 was inoculated, and the inoculation amount of Saccharomyces cerevisiae CY3079 was 0.1 g / L. After alcohol fermentation, the physical and chemical indicators of the dry white wine sample are shown in Table 1; after alcohol fermentation, the main volatile substance content of the dry white wine sample is shown in Table 2.

[0021] Table 1: Physical and chemical indicators of dry white wine samples after alcoholic fermentation

[0022] As can be seen from Table 1, the physical and chemical indicators of the alcohol fermentation using non-saccharomyces cerevisiae CVE7 and brewer's yeast CY3079 in Examples 1 to 3 all meet the requirements of various indicators of wine. Comprehensive analysis of physical and chemical indicators shows that the use of non-saccharomyces cerevisiae CVE7 has a positive effect on the content of total acid and dry extract. Compared with Comparative Example 1, the lactic acid in Examples 1 to 3 increases by 0.8 to 1.3 g / L, and the total acid (calculated as tartaric acid) increases by 0.6 to 1.1 g / L.

[0023] Table 2: Content of main volatile substances in dry white wine samples after alcoholic fermentation

[0024] As can be seen from Table 2 above, the main volatile substance content of the Chardonnay dry white wine fermented by non-saccharomyces cerevisiae CVE7 and saccharomyces cerevisiae CY3079 in the alcohol fermentation of Examples 1 to 3 is significantly increased compared with the Chardonnay dry white wine fermented by only saccharomyces cerevisiae CY3079 in Comparative Example 1. Taking Example 1 as an example, the total amount of ester substances is as high as 134.9 mg / L, which is 51.5 mg / L higher than the aroma produced by fermentation using only saccharomyces cerevisiae CY3079 in Comparative Example 1. Among them, the content of ethyl lactate is 8.9 times that of Comparative Example 1, and the aroma of ethyl lactate is slightly sweet, bringing a mellow feeling. The content of higher alcohols is also higher than that of Comparative Example 1. The rich ester substances and the appropriate amount of higher alcohol production cooperate with other volatile components to make the aroma of Chardonnay dry white wine more complex and rich.

[0025] Example 4: A brewing method for improving the acidity of wine is applied to red wine brewing. The brewing process includes grape harvesting, crushing, alcohol fermentation, gum clarification, filtration, sterilization and bottling processes. Yeast A is added in the alcohol fermentation process. Yeast A includes non-brewer's yeast CVE7 and brewer's yeast. The non-brewer's yeast CVE7 is inoculated before the brewer's yeast. The addition amounts of the non-brewer's yeast CVE7 and the brewer's yeast are both 0.1 g / L. The brewer's yeast is the brewer's yeast RC212.

[0026] In this embodiment, the wine brewed is dry red wine, and the non-brew yeast CVE7 and the brewing yeast CY3079 are inoculated and fermented in sequence to ferment Marselan dry red wine, and the specific method is as follows: Non-brew yeast CVE7 was inoculated in Marselan grape juice at an amount of 0.1 g / L. In this embodiment, the fermentation tank volume was 4000 L, the initial sugar concentration of the grape juice was 230 g / L, the sulfur dioxide concentration was 60 mg / L, and after temperature-controlled fermentation at 21°C for 24 hours, brew yeast RC212 was inoculated, and the inoculation amount of brew yeast RC212 was 0.1 g / L, and continued until the fermentation was terminated; the target value of the total acid increase range was 0.5 to 2.0 g / L in terms of tartaric acid. After alcohol fermentation, the physical and chemical indicators of the dry red wine sample are shown in Table 3; after alcohol fermentation, the main volatile substance content of the dry red wine sample is shown in Table 4, and the sensory evaluation results are shown in Table 5.

[0027] Example 5: Different from Example 4, in Example 5, non-brew yeast CVE7 was inoculated into Marselan grape juice at a dosage of 0.1 g / L. In this example, the fermentation tank volume was 4000 L, the initial sugar concentration of the grape juice was 230 g / L, the sulfur dioxide concentration was 60 mg / L, and after temperature-controlled fermentation at 20°C for 36 hours, brewer's yeast RC212 was inoculated at an inoculation amount of 0.1 g / L, and continued until the fermentation was terminated. The target value of the total acid increase range was: 0.5-2.0 g / L in terms of tartaric acid. After alcohol fermentation, the physical and chemical indicators of the dry red wine sample are shown in Table 3; after alcohol fermentation, the main volatile substance content of the dry white wine sample is shown in Table 4, and the sensory evaluation results are shown in Table 5.

[0028] Example 6: Different from Example 4, in Example 6, non-brew yeast CVE7 was inoculated into Marselan grape juice at a dosage of 0.1 g / L. In this example, the fermentation tank volume was 4000 L, the initial sugar concentration of the grape juice was 230 g / L, the sulfur dioxide concentration was 60 mg / L, and after temperature-controlled fermentation at 22°C for 12 hours, brewer's yeast RC212 was inoculated at an inoculation amount of 0.1 g / L, and continued until the fermentation was terminated. The target value of the total acid increase range was: 0.5-2.0 g / L in terms of tartaric acid. After alcohol fermentation, the physical and chemical indicators of the dry red wine sample are shown in Table 3; after alcohol fermentation, the main volatile substance content of the dry white wine sample is shown in Table 4, and the sensory evaluation results are shown in Table 5.

[0029] Comparative Example 2: Different from Example 4, in Comparative Example 2, only Saccharomyces cerevisiae RC212 was inoculated, and the inoculation amount of Saccharomyces cerevisiae RC212 was 0.1 g / L. After alcohol fermentation, the physical and chemical indicators of the dry red wine sample are shown in Table 3; after alcohol fermentation, the main volatile substance content of the dry red wine sample is shown in Table 4.

[0030] Table 3: Physical and chemical indicators of dry red wine samples after alcohol fermentation

[0031] As can be seen from Table 3, in the alcohol fermentation process, non-saccharomyces cerevisiae CVE7 and saccharomyces cerevisiae RC212 were successively introduced into Examples 4 to 6 for joint fermentation. Compared with Comparative Example 2, the conventional physical and chemical indicators of the obtained Marselan dry red wines were compared with those of Comparative Example 2. The use of non-saccharomyces cerevisiae CVE7 had a positive effect on the contents of total acid and dry extract. Compared with Comparative Example 2, in Examples 4 to 6, lactic acid increased by 0.6 to 1.6 g / L, and total acid (calculated as tartaric acid) increased by 0.5 to 1.4 g / L.

[0032] Table 4: Content of main volatile substances in dry red wine samples after alcoholic fermentation

[0033] As can be seen from Table 4, the Marselan dry red wine fermented by non-Saccharomyces cerevisiae CVE7 and Saccharomyces cerevisiae RC212 in Examples 4 to 6 has a significantly increased content of main volatile substances compared to the Marselan dry red wine fermented by only Saccharomyces cerevisiae RC212 in Comparative Example 2. Taking Example 4 as an example, the total amount of ester substances reached 97.3 mg / L, which was 42.1 mg / L higher than the aroma produced by fermentation using only Saccharomyces cerevisiae CY3079, and the ethyl lactate content was 5.2 times that of Comparative Example 2.

[0034] Table 5: Sensory evaluation results

[0035] From the above Table 5 and the attached Figure 1 As shown, after sensory evaluation by 10 professional wine tasters, the total score of the Marselan dry red wine fermented by non-brewer's yeast CVE7 and brewer's yeast RC212 in Examples 4 to 6 was higher than that of the Marselan dry red wine fermented only by brewer's yeast RC212 in Comparative Example 2, which was particularly manifested in that the aroma was more complex, the second type of aroma was more prominent, and the coordination was better.

[0036] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A brewing method for increasing the acidity of wine, which is applied to white wine brewing and red wine brewing, wherein the brewing process includes grape harvesting, crushing, alcohol fermentation, clarification, filtration, sterilization and bottling, and is characterized in that: Yeast A is added in the alcohol fermentation process, and the yeast A includes non-brewer's yeast CVE7 and brewer's yeast. The non-brewer's yeast CVE7 is inoculated before brewer's yeast. The addition amounts of the non-brewer's yeast CVE7 and brewer's yeast are both 0.1 g / L.

2. The brewing method for increasing the acidity of wine according to claim 1, characterized in that: The inoculation interval between the non-brewer's yeast CVE7 and brewer's yeast is 12 to 36 hours, and the total acid increase range is 0.5 to 2.0 g / L in terms of tartaric acid.

3. The brewing method for increasing the acidity of wine according to claim 2, characterized in that: The alcohol fermentation temperature during the white wine brewing process is 13-15°C.

4. The brewing method for increasing the acidity of wine according to claim 3, characterized in that: The brewing yeast in the white wine brewing process is brewing yeast CY3079.

5. The brewing method for increasing the acidity of wine according to claim 2, characterized in that: The alcohol fermentation temperature during the red wine brewing process is 20-22°C.

6. The brewing method for increasing the acidity of wine according to claim 5, characterized in that: The brewing yeast in the red wine brewing process is brewing yeast RC212.

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