Brewing process of sparkling red wine
Through the secondary fermentation process in the traditional French bottle, the Using Heibino and Marusen grapes are used as raw materials to perform maturity control and CO2 immersion and fermentation, solving the problem of extracting colors and flavors in the brewing of red wine and avoiding rough tannins to avoid rough tannins. It has achieved the brewing of high -quality red wine.
Patent Information
- Application Number
- CN202411782115.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-05
- Publication Date
- 2025-01-21
AI Technical Summary
The prior art is difficult to extract the beautiful colors and rich flavors of grapes during the brewing process of the bubble red wine without bringing rough tannins and improving the taste of the wine.
The secondary fermentation process in the traditional French bottle is used as raw materials in the Yinchuan production area of Helan Shandong, Ningxia, as raw materials for maturity control, CO2 impregnated fermentation, base wine deployment, and wine aged in the bottle.
In the brewing of red wine, extract the beautiful colors and rich flavors of grapes, avoid rough tannins, improve the taste of wine, and meet consumers' demand for high -quality red wine.
Smart Images
Figure CN119331701A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of wine brewing, in particular to a process for brewing sparkling red wine. Background Art
[0002] With the improvement of people's living standards, the yearning for a better life and the change of consumption concepts, the demand for novelty, difference and high quality has become stronger, which has promoted the continuous progress and development of wine.
[0003] my country's wine market is in a period of rapid growth and prosperity. In recent years, sparkling wine has also become popular in China for its easy-to-drink and fashionable characteristics, and a self-consumption market is gradually taking shape, but the vast majority of sparkling wines on the market are imported.
[0004] Sparkling red wine is a special category of sparkling wine, which is mostly found in Australia, California and Italy. It has rich bubbles, elegant floral aroma and rich fruity aroma. The wine is red, which neutralizes the acidity of white wine and the astringency of red wine. It tastes slightly sweet and has rich layers. Most of the commercial sparkling red wines on the market are brewed by tank or transfer method, while a small amount of high-quality sparkling red wines are brewed by traditional method. Traditional method sparkling red wine is a sparkling wine made by bottling red wine base wine, and then undergoing secondary fermentation and aging in the bottle.
[0005] The research on sparkling red wine should become a development direction of sparkling wine. my country started late in the research on sparkling wine. Although there are some literatures published, most of them are limited to the discussion of international standards and the introduction of technology. There are few substantive and in-depth studies on the raw materials and technology of sparkling wine. Summary of the invention
[0006] In view of the above-mentioned deficiencies in the prior art, the present invention provides a sparkling red wine brewing process, which aims to provide a sparkling red wine brewing process using Pinot Noir and Marselan grapes from Yinchuan production area on the eastern foot of Helan Mountain in Ningxia as raw materials, adopting a traditional in-bottle secondary fermentation process, and performing maturity control, CO2 maceration fermentation, base wine blending and in-bottle lees aging on the raw materials.
[0007] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:
[0008] A sparkling red wine brewing process comprises the following steps:
[0009] S1: Grape harvesting, picking Pinot Noir and Marselan grapes in due time;
[0010] S2: Manual sorting to remove mixed varieties, green fruits, muddy fruits, diseased fruits, rotten fruits and debris;
[0011] S3: CO2 maceration and fermentation. Before canning, add fermenting grape juice that accounts for 8% of the capacity of the maceration tank, inoculate yeast into the whole bunch of grape raw materials, treat the raw materials with SO2 during canning, add while feeding, and after the raw materials are filled, introduce CO2 from the bottom of the maceration tank;
[0012] S4: Alcoholic fermentation and malolactic fermentation. When the density of the grape juice at the base of the maceration tank drops to 1.000-1.010 or 1.020, the grape juice is discharged from the tank. When the grape juice is discharged from the tank, part of the grape juice and part of the whole grapes are separated into free-flowing wine, and the whole bunch of grapes are pressed to obtain pressed wine.
[0013] After mixing the free-flowing wine and the pressed wine, continue to carry out alcohol fermentation, and at the same time inoculate lactic acid bacteria at an inoculation rate of 10g / L to carry out alcohol fermentation and malic acid mixed fermentation, and control the temperature at 18-20°C for low-temperature fermentation. When the residual sugar is less than 4g / L, the alcohol fermentation ends; at the same time, the wine tank is kept in a full tank state, and malic acid fermentation continues, and the temperature is controlled at 20-22°C. When the fermentation ends, 25mg / L SO2 is added for treatment; S5: base wine blending, using Pinot Noir and Marselan base wines to blend base wines in proportion;
[0014] S6: Bottling and secondary fermentation: before bottling the prepared base wine, add the secondary fermentation liquid to start the secondary fermentation;
[0015] S7: aging on lees in the bottle, fermenting and aging the wine in the bottle;
[0016] S8: Remove sediment and replenish liquid. The sediment in the bottle is concentrated at the bottle mouth by rotating the bottle. The neck of the bottle is immersed in ice liquid at -20℃ to condense the wine in the bottleneck into ice cubes. The sediment gathered here is frozen inside. The crown cap is removed and fresh grape juice is added to adjust the sugar content to 35g / L.
[0017] Furthermore, in step S1, the grape picking time is:
[0018] Pinot Noir, the sugar content reaches 220g / L, the total acidity is 5.5g / L, and the pH is 3.6, which is the optimal maturity;
[0019] Marselan, with a sugar content of 235g / L, a total acidity of 5.0g / L and a pH of 3.7, reaches its optimum maturity.
[0020] Furthermore, in step S3, the concentration of SO2 used is 30 to 50 mg / L.
[0021] Furthermore, in step S3, the amount of CO2 introduced is 4 times the volume of the impregnation tank.
[0022] Furthermore, in step S6, secondary fermentation is performed, the sugar content is adjusted to 24 g / L with fresh grape juice, the fermentation temperature is controlled at 13-16° C., the fermentation process lasts for 6-8 weeks, and the wine bottle is sealed with a polyethylene stopper and a crown cap.
[0023] Furthermore, in step S5, the base wine is blended in a ratio of Pinot Noir to Marselan = 50:50.
[0024] Furthermore, in step S7, the lees aging temperature is controlled at 10-13°C, and the lees aging time is 12-18 months.
[0025] Furthermore, in step S8, 1% of Pinot Noir red wine aged in American oak barrels for 6 months is added during the liquid replenishment.
[0026] The beneficial effects of the present invention are:
[0027] The sparkling red wine brewing process of the present invention solves the problem of extracting beautiful color and rich flavor from grapes in the process of sparkling red wine brewing without causing rough tannins, thereby improving the palatability of the wine. The process provides a reference basis for the research on sparkling red wine in my country, fills the gap of sparkling red grapes in the product category of the Chinese wine market, improves the wine consumption structure, meets consumer demand, and has great significance for promoting technical quality progress and continuous innovation in the field of sparkling wine, and also helps Chinese wine to keep pace with similar international products. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 This is a process flow chart of brewing sparkling red wine of the present invention; DETAILED DESCRIPTION
[0029] The technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the accompanying drawings.
[0030] like Figure 1 As shown, a sparkling red wine brewing process comprises the following steps:
[0031] Grape raw materials
[0032] The sparkling red wine is made from Pinot Noir and Marselan grapes using traditional techniques.
[0033] Determination of raw material harvesting period
[0034] The harvest period of wine grapes is determined by monitoring the maturity of grapes, taking samples regularly after the grapes change color, and comprehensively determining the sensory and physical and chemical indicators of grape berries to determine the best picking period for Pinot Noir and Marselan grapes:
[0035] Starting 15 days before the grapes mature, indicators of Pinot Noir and Marselan are monitored and sensory evaluation is carried out to determine the appropriate picking period. When the grapes are fully ripe, the color and aroma are fully developed, the fruity flavor is rich, the acidity and sweetness are balanced, and there is no green or herbal aroma, which meets the characteristics of raw materials for brewing high-quality sparkling wine.
[0036] Pinot Noir, the sugar content reaches 220g / L, the total acidity is 5.5g / L, and the pH is 3.6, which is the optimal maturity;
[0037] Marselan, with a sugar content of 235g / L, a total acidity of 5.0g / L and a pH of 3.7, reaches its optimum maturity.
[0038] Manual sorting
[0039] The purpose of raw material sorting is to remove mixed varieties, green fruits, muddy fruits, diseased fruits and rotten fruits, as well as branches, leaves, stalks, stones, wire and other debris, so as to improve the purity of grape varieties, the maturity of raw materials and the sanitary condition. This is an important means to improve the quality of wine.
[0040] CO2 maceration fermentation
[0041] To create a clean, balanced and elegant sparkling red wine, it is necessary to extract the bright colors and rich flavors of the grapes without introducing the harsh tannins and high alcohol content that are common in still table wines.
[0042] The present invention adopts the carbon dioxide maceration brewing method to obtain fresh wine with rich fruit flavor and smooth taste.
[0043] Before canning, add fermenting grape juice that accounts for 8% of the capacity of the immersion tank, and inoculate yeast into the entire bunch of grape raw materials to ensure that carbon dioxide gas is continuously produced in the tank.
[0044] The primary condition for ensuring the quality of the immersion is to keep the grape raw materials loaded into the immersion tank as intact as possible and reduce the breakage rate of the berries.
[0045] It is effective to treat the raw materials with SO2 during canning. The concentration of SO2 is generally 30-50 mg / L. After the raw materials are filled, CO2 is introduced from the bottom of the impregnation tank, which is about 4 times the volume of the impregnation tank.
[0046] Then adjust the flow rate down to offset the amount of carbon dioxide absorbed by the grapes. The maceration tank must be well sealed. In an anaerobic environment, the grapes begin to metabolize anaerobicly, breaking down sugar and malic acid to produce alcohol and carbon dioxide.
[0047] When the soaking temperature is 22-26℃, it takes about 15 days.
[0048] At 26-30℃, it takes about 8-10 days.
[0049] Alcoholic and malolactic fermentation
[0050] Generally, the grape juice is taken out of the tank when the density of the grape juice at the base of the maceration tank drops to 1.000-1.010 or 1.020 (determined by tasting the color and taste).
[0051] When it is taken out of the can, part of it is grape juice and part of it is whole grapes.
[0052] Free-run wine is separated, while whole bunches are pressed to produce pressed wine.
[0053] After mixing the free-flowing wine and the pressed wine, continue the alcohol fermentation. At the same time, inoculate lactic acid bacteria at a rate of 10g / L to carry out alcohol fermentation and malic acid and lactic acid mixed fermentation. Control the temperature at 18-20℃ for low-temperature fermentation. When the residual sugar is less than 4g / L, the alcohol fermentation ends. Keep the wine tank full and continue the malic acid and lactic acid fermentation. Control the temperature at 20-22℃. When the fermentation ends, add 25mg / LSO2.
[0054] Base wine blending
[0055] Blending is the focus of wine quality control and determines the quality and style of sparkling wine.
[0056] Different base wines were blended using Pinot Noir and Marselan grape base wines in ratios of 80:20, 70:30, 60:40, and 50:50 (percentages, the same below), and the optimal blending ratio was determined through sensory quality scoring.
[0057] The base wine blended in the ratio of Pinot Noir to Marselan = 50:50 had the best taste. The wine was ruby red, with a rich aroma and a round and full body, which was the ideal process condition for brewing sparkling red wine base wine. Among them, Pinot Noir defines the elegance and refinement of sparkling red wine, and Marselan's fruity aroma and round taste make it full and attractive, making it a suitable grape variety for brewing sparkling red wine.
[0058] Bottling and secondary fermentation
[0059] Before the prepared base wine is bottled, the secondary fermentation liquid is added to start the secondary fermentation;
[0060] Use fresh grape juice to adjust the sugar content to 24g / L, control the fermentation temperature at 13-16°C, and the fermentation process will last about 6-8 weeks.
[0061] The wine bottle is sealed with a polyethylene stopper and a crown cap. The secondary fermentation is carried out in a closed bottle. When the fermented sugars produce carbon dioxide, they have nowhere to escape and are incorporated into the wine, which is where the bubbles come from. The yeast consumes the sugars and releases alcohol and carbon dioxide, as well as esters and higher alcohols, in the wine, which helps to form the sensory characteristics of the wine.
[0062] Determination of the lees aging period in bottle
[0063] The lees aging temperature should be controlled at 10-13℃. The sensory quality of wine samples aged on the lees for 9, 12, 15 and 18 months in the bottle were evaluated.
[0064] After 12 months of aging, the fruity and floral aromas begin to become richer, accompanied by the characteristic aroma of toasted yeast brought by lees aging, and the wine is round, full and mature; after 15 and 18 months of aging, the toasted aroma of the wine increases significantly, while the fruity aroma weakens slightly, and the taste is round and mellow.
[0065] To obtain high-quality sparkling red wine that is fresh, rich in aroma, rich in bubbles, and round and full in body, it only needs to be aged on the lees in the bottle for 12 months. While ensuring product quality, reducing the aging time helps save costs, shorten the production cycle, and speed up the turnover frequency of storage.
[0066] Removal of residue and rehydration
[0067] The sediment in the bottle is concentrated at the bottle mouth by rotating the bottle, and the neck of the bottle is immersed in ice liquid at -20℃, so that the wine in the neck of the bottle is condensed into ice cubes, and the sediment gathered here is frozen inside. At this time, the crown cap is removed, and the pressure generated by the carbon dioxide in the bottle instantly sprays out the frozen wine mud at the bottle mouth.
[0068] Since a considerable portion of the wine was sprayed off during the disgorgement, in order to replenish the wine, adjust the sweetness of the wine, and enrich the flavor of the sparkling wine, fresh grape juice was added to adjust the sugar content to 35g / L to balance the taste, and 1% Pinot Noir red wine aged in American oak barrels for 6 months was added to make the wine sweet and sour, with a complex flavor, full and juicy.
[0069] Before corking the bottle, a spray device is used to instantly generate carbon dioxide gas on the surface of the liquid in the bottle to quickly expel the air from the bottleneck, which is then sealed with a cork, thereby isolating the wine from oxygen, reducing the amount of sulfur dioxide used, improving the quality of the wine, and extending the shelf life of the wine.
[0070] The detection items and indicators of the sparkling red wine produced by the sparkling red wine brewing process of the present invention are as follows:
[0071] As shown in Table 1:
[0072]
[0073]
[0074] Table 1
[0075] The sparkling red wine produced by the sparkling red wine brewing process of the present invention has fresh fruity aroma, floral aroma, baking and yeast aroma, etc., rich and complex aroma, rich bubbles, mellow and full wine body, excellent quality, typical style characteristics, continuing the rich and mellow taste of red wine, soft and delicate tannins, mellow and wonderful taste, dense and rich bubbles, refreshing and jumping wine in the mouth, diffuse fruity aroma, sweet and refreshing aftertaste, full of vitality and innovation.
[0076] 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 and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.
Claims
1. A sparkling red wine brewing process, characterized in that: The following steps are involved: S1: Grape harvesting, picking Pinot Noir and Marselan grapes in due time; S2: Manual sorting to remove mixed varieties, green fruits, muddy fruits, diseased fruits, rotten fruits and debris; S3: CO2 maceration and fermentation. Before canning, add fermenting grape juice that accounts for 8% of the capacity of the maceration tank, inoculate yeast into the whole bunch of grape raw materials, treat the raw materials with SO2 during canning, add while feeding, and after the raw materials are filled, introduce CO2 from the bottom of the maceration tank; S4: Alcoholic fermentation and malolactic fermentation. When the density of the grape juice at the base of the maceration tank drops to 1.000-1.010 or 1.020, the grape juice is discharged from the tank. When the grape juice is discharged from the tank, part of the grape juice and part of the whole grapes are separated into free-flowing wine, and the whole bunch of grapes are pressed to obtain pressed wine. After mixing the free-flowing wine and the pressed wine, continue the alcohol fermentation, and at the same time inoculate lactic acid bacteria at a rate of 10g / L to carry out alcohol fermentation and malic acid mixed fermentation, control the temperature at 18-20℃ for low-temperature fermentation, and end the alcohol fermentation when the residual sugar is less than 4g / L; keep the wine tank full, continue the malic acid fermentation, control the temperature at 20-22℃, and add 25mg / L SO2 treatment when the fermentation is finished; S5: Base wine blending, using Pinot Noir and Marselan base wines in proportion; S6: Bottling and secondary fermentation: before bottling the prepared base wine, add the secondary fermentation liquid to start the secondary fermentation; S7: aging on lees in the bottle, fermenting and aging the wine in the bottle; S8: Remove sediment and replenish liquid. The sediment in the bottle is concentrated at the bottle mouth by rotating the bottle. The neck of the bottle is immersed in ice liquid at -20℃ to condense the wine in the bottleneck into ice cubes. The sediment gathered here is frozen inside. The crown cap is removed and fresh grape juice is added to adjust the sugar content to 35g / L.
2. The sparkling red wine brewing process according to claim 1, characterized in that: In step S1, the grape picking time is: Pinot Noir, the sugar content reaches 220g / L, the total acidity is 5.5g / L, and the pH is 3.6, which is the optimal maturity; Marselan, with a sugar content of 235g / L, a total acidity of 5.0g / L and a pH of 3.7, reaches its optimum maturity.
3. The sparkling red wine brewing process according to claim 1, characterized in that: In step S3, the concentration of SO2 used is 30-50 mg / L.
4. The sparkling red wine brewing process according to claim 1, characterized in that: In step S3, the amount of CO2 introduced is 4 times the volume of the impregnation tank.
5. The process for brewing sparkling red wine according to claim 1, characterized in that: In step S6, secondary fermentation is performed, the sugar content is adjusted to 24 g / L with fresh grape juice, the fermentation temperature is controlled at 13-16° C., the fermentation process lasts for 6-8 weeks, and the wine bottle is sealed with a polyethylene stopper and a crown cap.
6. The sparkling red wine brewing process according to claim 1, characterized in that: In step S5, the base wine is blended in a ratio of Pinot Noir to Marselan of 50:
50.
7. The process for brewing sparkling red wine according to claim 1, characterized in that: In step S7, the lees aging temperature is controlled at 10-13° C., and the lees aging time is 12-18 months.
8. The process for brewing sparkling red wine according to claim 1, characterized in that: In step S8, 1% of Pinot Noir red wine aged in American oak barrels for 6 months is added during the liquid replenishment.