Fresh-keeping and anti-corrosion method for low-alcoholic-strength wine

Abstract

The invention provides a fresh-keeping and anti-corrosion method for low-alcohol grape wine, which comprises the following steps: screening and treating raw materials: transporting picked grape fruits to a brewing workshop within 2 hours, and then screening and cleaning; performing low-temperature fermentation: crushing the cleaned grapes, adding yeast, and performing fermentation under the condition of 15-20 DEG C; filtering and clarifying: after fermentation is finished, filtering the grape wine to remove residues and impurities generated in the fermentation process, and clarifying the filtered grape wine; sterile filling: filling the clarified grape wine in a sterile environment; micro-aerobic treatment: after filling the grape wine, carrying out micro-aerobic treatment; and low-temperature storage: storing the filled grape wine in an environment of 10-15 DEG C. The method provided by the invention effectively inhibits the growth and reproduction of microorganisms and reduces the oxidation of the wine, thereby prolonging the shelf life of the wine.

Description

Technical Field

[0001] The invention belongs to the technical field of wine brewing, and in particular relates to a method for preserving and antisepticizing low-alcohol wine. Background Art

[0002] Wine is a popular drink, but it is easily affected by microbial contamination and oxidation during its production, storage and sales, resulting in quality degradation and shortened shelf life. Traditional preservation methods, such as adding chemical preservatives such as sulfur dioxide, can preserve wine to a certain extent, but may have potential effects on human health and affect the flavor of wine. Therefore, a safer and more effective method for preserving wine is needed. Summary of the invention

[0003] In view of this, the present invention aims to overcome the defects in the prior art and propose a method for preserving and antisepticizing wine, which can effectively extend the shelf life of wine, maintain its good quality and flavor, while reducing the use of chemical preservatives and improving the safety of wine.

[0004] To achieve the above object, the technical solution created by the present invention is implemented as follows:

[0005] A method for preserving and preserving wine comprises the following steps:

[0006] S1: Raw material screening and processing:

[0007] The picked grapes are transported to the brewing workshop within 2 hours, and then screened and cleaned; a gentle spray method is used to avoid damaging the grape skin.

[0008] S2: Low temperature fermentation:

[0009] The washed grapes are crushed, yeast is added, and fermented at 15-20℃;

[0010] Low-temperature fermentation helps to maintain the fruity aroma and flavor of the wine, while also inhibiting the growth of some undesirable microorganisms.

[0011] During the fermentation process, the sugar content of the fermentation liquid should be monitored regularly to ensure the normal progress of the fermentation. When the sugar content in the fermentation liquid drops to 17-20°Bx, the fermentation is stopped.

[0012] S3: Filtration and clarification:

[0013] After fermentation, the wine is filtered to remove residue and impurities produced during the fermentation process, and the filtered wine is clarified.

[0014] The filtration treatment uses filter paper filtration or membrane filtration to gradually improve the filtration accuracy.

[0015] The clarification treatment involves adding an appropriate amount of clarifiers, such as gelatin and bentonite, to promote the precipitation of suspended matter in the wine, making the wine clearer and more transparent.

[0016] S4: Aseptic filling:

[0017] The clarified wine is bottled under sterile conditions.

[0018] Filling equipment must be strictly cleaned and disinfected to ensure that no microorganisms remain.

[0019] Use packaging materials with good sealing properties, such as glass bottles or plastic bottles, and seal them immediately after filling to reduce the chance of air entering the bottle.

[0020] S5: Micro-oxygen treatment:

[0021] After the wine is bottled, it is treated with micro-oxygen. The purpose of micro-oxygen treatment is to promote the aging and flavor development of the wine, while also inhibiting the growth of harmful microorganisms to achieve the purpose of preservation and anti-corrosion.

[0022] S6: Low temperature storage:

[0023] Store the bottled wine at 10-15°C. Low temperature can slow down the oxidation rate of wine and the growth and reproduction of microorganisms, further extending the shelf life of wine. In addition, the storage environment must maintain a relatively stable temperature and humidity to avoid excessive temperature fluctuations that may affect the quality of the wine. At the same time, the wine must be protected from light and vibration to prevent damage to the quality of the wine.

[0024] Preferably, the micro-oxygen treatment is performed by injecting 1-5 mg of oxygen per liter of wine into the tank.

[0025] Preferably, the frequency of the micro-oxygen treatment is once every 20-30 days.

[0026] Preferably, the micro-oxygen treatment is performed 1 to 3 times.

[0027] Compared with the prior art, the present invention has the following advantages:

[0028] (1) The present invention effectively inhibits the growth and reproduction of microorganisms and reduces the oxidation of wine through low-temperature fermentation, aseptic filling, micro-oxygen treatment and low-temperature storage, thereby extending the shelf life of wine. The traditional method uses a large amount of chemical preservatives such as sulfur dioxide, which may cause allergic reactions and other potential hazards to human health. The method of the present invention mainly uses physical and biological technology means to reduce the addition of chemical substances and reduce the potential risks to the human body.

[0029] (2) The present invention reduces the use of chemical preservatives, improves the safety of wine, and can better maintain the original flavor and quality of wine, providing consumers with better quality wine products. In addition, chemical preservatives may change the flavor of wine, causing it to lose its original pure taste and aroma. The low-temperature fermentation and micro-oxygen treatment steps of the present invention help to maintain the natural fruity aroma and flavor substances of wine, making the taste of wine more mellow and rich.

[0030] (3) The preservation and antiseptic method of the present invention is simple to operate, easy to promote and apply in wine production enterprises, and has good economic and social benefits. DETAILED DESCRIPTION

[0031] Unless otherwise defined, the technical terms used in the following examples have the same meanings as those generally understood by those skilled in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods, unless otherwise specified, are all conventional methods.

[0032] The present invention is described in detail below in conjunction with embodiments.

[0033] Example 1

[0034] A method for preserving and preserving low-alcohol wine comprises the following steps:

[0035] S1: Raw material screening and processing

[0036] The Cabernet Sauvignon grapes are selected to be mature and transported to the brewing workshop within 2 hours after picking. They are manually screened to remove impurities and rotten fruits, then gently sprayed with clean water and drained.

[0037] S2: Low temperature fermentation

[0038] The crushed grapes are added with yeast and fermented at 18°C. When the sugar content drops to 17°Bx during the fermentation process, the fermentation is stopped.

[0039] S3: Filtration and clarification

[0040] Use filter paper to filter out residues and impurities, then add gelatin for clarification, let stand for 48 hours, and filter again.

[0041] S4: Aseptic filling

[0042] The clarified wine is bottled under sterile conditions.

[0043] S5: Micro-oxygen treatment

[0044] Within 24 hours after bottling, 3 mg of oxygen is injected into each liter of wine, and then micro-oxygen treatment is carried out every one month, for a total of three treatments.

[0045] S6: Low temperature storage

[0046] Store the bottled wine at a temperature of 12°C.

[0047] Effect verification:

[0048] After 2 months of storage, the red wine was tested. The microbial indicators met the national standards, and no harmful microorganisms were detected. The wine has a bright color, showing the typical color of Cabernet Sauvignon red wine, with a strong fruity aroma and mellow taste, soft tannins and unique flavor. Compared with similar red wines using traditional preservation methods, it has more advantages in taste and flavor, and the shelf life has been effectively extended.

[0049] Example 2

[0050] A method for preserving and preserving low-alcohol wine comprises the following steps:

[0051] S1: Raw material screening and processing

[0052] Select ripe Chardonnay grapes and process them within 1 hour after picking. After screening to remove impurities, rinse with clean water and then drain.

[0053] S2: Low temperature fermentation

[0054] After the grapes are crushed, yeast is added and fermented at 15°C. Fermentation ends when the sugar content drops to 8°Bx.

[0055] S3: Filtration and clarification

[0056] First, remove the residue and impurities through membrane filtration, then add bentonite to clarify, let it stand for 36 hours and then filter.

[0057] S4: Aseptic filling

[0058] Use sterile plastic bottles for filling, strictly disinfect the filling equipment, and seal after filling.

[0059] S5: Micro-oxygen treatment

[0060] 2 mg of oxygen is injected into each liter of wine, and micro-oxygen treatment is carried out every 30 days, for a total of 2 treatments.

[0061] S6: Low temperature storage

[0062] Store the bottled wine at a temperature of 12°C.

[0063] Effect verification:

[0064] After 2 months of storage, the white wine was tested. The microbiological indicators met the national standards, and no harmful microorganisms were detected. The white wine is clear and transparent, golden in color, with fresh fruity and floral aromas, a refreshing taste, and moderate acidity. Compared with similar white wines that use traditional preservation methods, it has more advantages in taste and flavor, and its shelf life has been effectively extended.

[0065] Example 3

[0066] A method for preserving and preserving low-alcohol wine comprises the following steps:

[0067] S1: Raw material screening and processing

[0068] Select well-ripened Cabernet Sauvignon grapes and process them within 2 hours after picking. After screening to remove impurities, rinse with clean water and then drain.

[0069] S2: Low temperature fermentation

[0070] After the grapes are crushed, yeast is added and fermented at 20°C. When the sugar content drops to 20°Bx, the fermentation ends.

[0071] S3: Filtration and clarification

[0072] First, remove the residue and impurities through membrane filtration, then add gelatin to clarify, let it stand for 36 hours and then filter.

[0073] S4: Aseptic filling

[0074] Use sterile plastic bottles for filling, strictly disinfect the filling equipment, and seal after filling.

[0075] S5: Micro-oxygen treatment

[0076] 5 mg of oxygen was injected into each liter of wine, and micro-oxygen treatment was performed every 20 days, for a total of 2 treatments.

[0077] S6: Low temperature storage

[0078] Store the bottled wine at a temperature of 12°C.

[0079] Effect verification:

[0080] After 2 months of storage, the wine was tested. The microbiological indicators met the national standards, and no harmful microorganisms were detected. The red wine is clear and transparent, golden in color, with fresh fruity and floral aromas, a refreshing taste, and moderate acidity. Compared with similar red wines that use traditional preservation methods, it has more advantages in taste and flavor, and its shelf life has been effectively extended.

[0081] Example 4

[0082] A method for preserving and antiseptic treatment of low-alcohol wine, the specific steps of which are different from those of Example 1 in that: in step S5, micro-oxygen treatment is performed by injecting 1 mg of oxygen into each liter of wine, and the micro-oxygen treatment is performed once every 25 days, for a total of 3 times.

[0083] Example 5

[0084] A method for preserving and antiseptic treatment of low-alcohol wine, the specific steps of which are different from those of Example 1 in that: in step S5, micro-oxygen treatment is performed by injecting 4 mg of oxygen into each liter of wine, and the micro-oxygen treatment is performed once every 20 days, for a total of 3 times.

[0085] It can be seen from the above embodiments that the wine preservation and antiseptic method of the present invention has a remarkable effect in practical application, can effectively improve the quality and shelf life of wine, and meet the needs of the market and consumers.

[0086] 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 method for preserving and preserving wine, characterized in that: The steps include: S1: Raw material screening and processing: The picked grapes are transported to the brewing workshop within 2 hours, and then screened and cleaned; S2: Low temperature fermentation: crush the washed grapes, add yeast, and ferment at 15-20℃; S3: Filtration and clarification: After the fermentation is completed, the wine is filtered to remove the residue and impurities produced during the fermentation process, and the filtered wine is clarified; S4: Aseptic filling: Fill the clarified wine under aseptic conditions; S5: Micro-oxygen treatment: After the wine is bottled, micro-oxygen treatment is performed; S6: Low temperature storage: Store the bottled wine at 10℃-15℃.

2. The method for preserving low-alcohol wine according to claim 1, characterized in that: In step S2, when the sugar content in the fermentation liquid drops to 17-20° Bx, the fermentation is stopped.

3. The method for preserving low-alcohol wine according to claim 1, characterized in that: The filtration process in step S3 adopts filter paper filtration or membrane filtration to gradually improve the filtration accuracy.

4. The method for preserving low-alcohol wine according to claim 1, characterized in that: The clarification treatment in step S3 is performed by adding gelatin or bentonite.

5. The method for preserving low-alcohol wine according to claim 1, characterized in that: The operation of the micro-oxygen treatment in step S5 is: injecting 1-5 mg of oxygen per liter of wine into the can.

6. The method for preserving low-alcohol wine according to claim 1, characterized in that: The frequency of the micro-oxygen treatment in step S5 is once every 20-30 days.

7. The method for preserving low-alcohol wine according to claim 1, characterized in that: The number of micro-oxygen treatment in step S5 is 1-3 times.