Preparation method of dry type low-alcohol sparkling wine

Abstract

The invention discloses a preparation method of dry type low-alcohol sparkling wine, and relates to the technical field of sparkling wine. The method comprises the following steps: S01, carrying out fermentation treatment on dry white wine; s02, treating the grape wine in a low-temperature and low-pressure environment to obtain dealcoholized wine; s03, when the grape juice is fermented to a peak period, mixing the grape juice with the Chardy alcohol-free wine; and S04, regularly monitoring the residual sugar value, and when the residual sugar value reaches a threshold value, transferring the fermented grape juice into a pressure tank for secondary fermentation. According to the method, flavor substances are reserved while alcohol is removed through a low-temperature and low-pressure distillation technology, the residual sugar value is accurately monitored before secondary fermentation, and the residual sugar is finally reduced to 2 g / L or below (close to the level of dry static wine), so that the sparkling wine is suitable for sugar-controlled people, the microbial contamination risk is reduced, the product stability is improved, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of sparkling wine, and in particular relates to a preparation method of dry low-alcohol sparkling wine. Background Art

[0002] Sparkling wine, as a kind of wine rich in carbon dioxide and refreshing taste, is widely used in various social and celebratory scenes. With the improvement of consumers' health awareness, the demand for low-sugar and low-alcohol beverages has increased significantly. However, there are the following technical bottlenecks in the production process of traditional sparkling wine:

[0003] 1. Difficulty in controlling residual sugar

[0004] Existing sparkling wines generally have a high residual sugar content (usually 12-20g / L). Although it can give the wine a mellow taste, high sugar intake is contrary to the concept of modern healthy diet, especially for diabetics and people who control their sugar intake. In addition, high residual sugar can easily increase the risk of microbial contamination and affect product stability.

[0005] 2. The contradiction between alcohol content and flavor

[0006] Traditional processes control alcohol content by adjusting fermentation time or adding sugar, but excessive intervention can easily destroy the balance of the wine. For example, although premature termination of fermentation can reduce alcohol content, it will lead to insufficient production of flavor substances. High-temperature dealcoholization technology can reduce alcohol content, but it will inevitably destroy aroma components and produce cooking or oxidation odors.

[0007] 3. Complexity of secondary fermentation

[0008] Traditional secondary fermentation relies on natural fermentation in the bottle. The process of converting residual sugar into alcohol and carbon dioxide is difficult to control accurately, which can easily lead to uneven residual sugar or unstable air pressure, affecting the quality and safety of the foam.

[0009] 4. Limitations of raw materials and processes

[0010] Existing technologies mostly rely on a single grape variety or fixed process parameters, making it difficult to balance the needs of low alcohol, low sugar and rich fruity aroma; for example, varieties such as Chardonnay are prone to produce too high an alcohol content during conventional fermentation, while dealcoholization often leads to flavor loss.

[0011] In view of this, the present invention is proposed. Summary of the invention

[0012] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a method for preparing a dry low-alcohol sparkling wine, thereby solving the problems raised in the above-mentioned background technology.

[0013] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is:

[0014] A method for preparing dry low-alcohol sparkling wine comprises the following steps:

[0015] S01: Fermentation of dry white wine;

[0016] S02: The wine is treated under low temperature and low pressure to obtain dealcoholized wine; wherein, the sediment in the bottle is removed under low temperature and low pressure to make it clear and transparent; the method for treating the wine under low temperature and low pressure is as follows: low temperature vacuum distillation, alcohol is evaporated and then condensed and recovered, and the remaining is dealcoholized wine; the boiling point of alcohol under low pressure is 20-35℃; the treatment time is 3-5 hours to treat a batch of wine samples, and the volume of the wine samples is 400-600L;

[0017] S03: When the grape juice fermentation reaches the peak, Chardonnay non-alcoholic wine is mixed in; wherein, when the grape juice fermentation reaches the peak, the specific gravity is 1-1.1; the amount of Chardonnay non-alcoholic wine mixed in is 40-50%, reducing the potential alcohol content of the original grape juice to below 7%; Chardonnay non-alcoholic wine is pumped into the fermentation tank through a wine pump device; the main materials of the original wine are rosé and Viognier, and the proportion of the wine after mixing with Chardonnay non-alcoholic wine is 50% Chardonnay non-alcoholic wine, 30% rosé and 20% Viognier;

[0018] S04: Regularly monitor the residual sugar value. When the residual sugar value reaches the threshold, transfer the fermented grape juice to the pressure tank for secondary fermentation. The residual sugar value threshold is 16-20g / L.

[0019] S05: clarification treatment after fermentation;

[0020] SO6: After treatment, filter, bottle, and store for 3-6 months.

[0021] After adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art. Of course, any product implementing the present invention does not necessarily need to achieve all the advantages described below at the same time:

[0022] 1. The present invention uses low-temperature and low-pressure distillation technology to remove alcohol while retaining flavor substances, and accurately monitors the residual sugar value before secondary fermentation, ultimately reducing the residual sugar to below 2g / L (close to the level of dry still wine), thereby making the sparkling wine suitable for people who control their sugar content, reducing the risk of microbial contamination, improving product stability, and extending the shelf life.

[0023] 2. The present invention adopts low-temperature vacuum distillation for dealcoholization to retain the fruity aroma of Chardonnay non-alcoholic wine; 40-50% Chardonnay non-alcoholic wine is mixed in at the peak of fermentation to reduce the potential alcohol content to below 7%, while supplementing the fruity aroma, thereby avoiding the flavor loss and oxidative odor caused by high-temperature dealcoholization, maintaining the fresh and pure fruity aroma of the wine, and achieving a balance between low alcohol content (≤7%) and rich flavor, which is in line with the modern trend of low-alcohol wine consumption.

[0024] 3. When the residual sugar reaches a threshold value, the present invention transfers the residual sugar to a pressure tank for secondary fermentation. By precisely controlling the fermentation conditions (such as temperature and pressure), the residual sugar can be uniformly converted, thereby avoiding the problems of uneven residual sugar and unstable air pressure in traditional bottle fermentation, ensuring delicate and lasting foaming, improving production safety, and reducing quality risks caused by pressure out of control.

[0025] 4. The present invention uses Rose di Blanc and Viognier as base wine materials, mixes with Chardonnay non-alcoholic wine, combines low-temperature fermentation and enzyme treatment, and can enhance the complexity of flavor by blending multiple varieties. Low-temperature fermentation retains terpene aroma substances, giving the wine a pure and rich fruity aroma. Enzyme treatment and low-temperature clarification technology enhance the clarity of the wine and improve the smoothness of the taste.

[0026] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The drawings described below are only some embodiments. For those skilled in the art, other drawings can be obtained based on these drawings without creative work.

[0028] In the figure:

[0029] Figure 1 Flow chart for sparkling wine preparation.

[0030] It should be noted that these drawings and textual descriptions are not intended to limit the conceptual scope of the present invention in any way, but are intended to illustrate the concept of the present invention for those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION

[0031] The present invention will now be described in further detail with reference to the accompanying drawings.

[0032] Example 1: Please refer to Figure 1 As shown, in this embodiment, a method for preparing a dry low-alcohol sparkling wine is provided, comprising the following steps:

[0033] S01: Fermentation of dry white wine;

[0034] S02: The wine is treated under low temperature and low pressure to obtain dealcoholized wine; wherein, the sediment in the bottle is removed under low temperature and low pressure to make it clear and transparent; the wine treatment method under low temperature and low pressure is as follows: low temperature vacuum distillation, alcohol is evaporated and then condensed and recovered, and the remaining is dealcoholized wine; the boiling point of alcohol under low pressure is 30°C; the treatment time is 4 hours to treat a batch of wine samples, and the volume of the wine samples is 500L;

[0035] S03: When the grape juice fermentation reaches the peak, Chardonnay non-alcoholic wine is mixed in; wherein, when the grape juice fermentation reaches the peak, the specific gravity is 1; the amount of Chardonnay non-alcoholic wine mixed in is 50%, reducing the potential alcohol content of the original grape juice to below 7%; Chardonnay non-alcoholic wine is pumped into the fermentation tank through a wine pump device; the main materials of the original wine are rosé and Viognier, and the proportion of the wine after mixing with Chardonnay non-alcoholic wine is 50% Chardonnay non-alcoholic wine, 30% rosé and 20% Viognier;

[0036] S04: Regularly monitor the residual sugar value. When the residual sugar value reaches the threshold, transfer the fermented grape juice to the pressure tank for secondary fermentation. The residual sugar value threshold is 16-20g / L.

[0037] S05: clarification treatment after fermentation;

[0038] SO6: After treatment, filter, bottle, and store for 3-6 months.

[0039] Low temperature fermentation has the following effects:

[0040] (1) Maintaining aroma: Low-temperature fermentation helps to retain the fruity aroma of the original grape variety in the wine, reduce the loss of volatile aromatic substances, and make the aroma of the wine more complete and lasting; low temperature makes it difficult to oxidize, maintaining the fruity aroma of the original grape variety; it is not conducive to the volatilization of aromatic substances, thereby increasing the aroma of the wine.

[0041] (2) Yeast activity: Within a suitable low temperature range, yeast can maintain a high level of activity, avoiding infection by foreign bacteria and bacterial diseases, thus ensuring the smooth progress of the fermentation process.

[0042] (3) Wine body characteristics: Low-temperature fermentation can also affect the wine body characteristics of the wine, such as producing more fruity esters and increasing the complexity of the wine's taste.

[0043] Example 2: Please refer to Figure 1 As shown, in this embodiment, a method for preparing a dry low-alcohol sparkling wine is provided, comprising the following steps:

[0044] S01: Fermentation of dry white wine;

[0045] S02: The wine is treated under low temperature and low pressure to obtain dealcoholized wine; wherein, the sediment in the bottle is removed under low temperature and low pressure to make it clear and transparent; the specific method for treating the wine under low temperature and low pressure is as follows: low temperature vacuum distillation, alcohol is evaporated and then condensed and recovered, and the remaining is dealcoholized wine; the boiling point of alcohol under low pressure is 30°C; the processing time is 4 hours to process a batch of wine samples, and the volume of the wine samples is 500L.

[0046] S03: When the grape juice fermentation reaches the peak, Chardonnay non-alcoholic wine is mixed in; wherein, when the grape juice fermentation reaches the peak, the specific gravity is 1; the amount of Chardonnay non-alcoholic wine mixed in is 40%, reducing the potential alcohol content of the original grape juice to below 10%; Chardonnay non-alcoholic wine is pumped into the fermentation tank through a wine pump device; the main materials of the original wine are rosé and Viognier, and the proportion of the wine after mixing with Chardonnay non-alcoholic wine is 40% Chardonnay non-alcoholic wine, 35% rosé and 25% Viognier;

[0047] S04: Regularly monitor the residual sugar value. When the residual sugar value reaches the threshold, transfer the fermented grape juice to the pressure tank for secondary fermentation. The residual sugar value threshold is 16-20g / L.

[0048] S05: clarification treatment after fermentation;

[0049] SO6: After treatment, filter, bottle, and store for 3-6 months.

[0050] Efficient separation: By precisely controlling the vacuum degree and temperature, alcohol can be accurately separated from other components, ensuring that the wine still has a rich flavor and aroma after dealcoholization.

[0051] Example 3: Please refer to Figure 1 As shown, in this embodiment, a method for preparing a dry low-alcohol sparkling wine is provided, comprising the following steps:

[0052] S01: Fermentation of dry white wine;

[0053] S02: The wine is treated under low temperature and low pressure to obtain dealcoholized wine; wherein, the sediment in the bottle is removed under low temperature and low pressure to make it clear and transparent; the specific method for treating the wine under low temperature and low pressure is as follows: low temperature vacuum distillation, alcohol is evaporated and then condensed and recovered, and the remaining is dealcoholized wine; the boiling point of alcohol under low pressure is 30°C; the processing time is 4 hours to process a batch of wine samples, and the volume of the wine samples is 500L.

[0054] S03: When the grape juice fermentation reaches the peak, Chardonnay non-alcoholic wine is mixed in; wherein, when the grape juice fermentation reaches the peak, the specific gravity is 1.1; the amount of Chardonnay non-alcoholic wine mixed in is 40-50%, reducing the potential alcohol content of the original grape juice to below 7%; Chardonnay non-alcoholic wine is pumped into the fermentation tank through a wine pump device; the main materials of the original wine are rosé and Viognier, and the proportion of the wine after mixing with Chardonnay non-alcoholic wine is 50% Chardonnay non-alcoholic wine, 30% rosé and 20% Viognier;

[0055] S04: Regularly monitor the residual sugar value. When the residual sugar value reaches the threshold, transfer the fermented grape juice to the pressure tank for secondary fermentation. The residual sugar value threshold is 16-20g / L.

[0056] S05: clarification treatment after fermentation;

[0057] SO6: After treatment, filter, bottle, and store for 3-6 months.

[0058] The vacuum level has the following effects:

[0059] 1. Maintaining a certain degree of vacuum may help reduce the contact between oxygen and wine, thereby reducing the risk of oxidation and maintaining the quality of the wine.

[0060] 2. In the study of wine evaporation and crystallization, the vacuum degree may affect the evaporation rate of the solution and the rate of supersaturation formation, thereby affecting the formation of crystal nuclei and crystal growth.

[0061] Temperature has the following effects:

[0062] 1. Temperature is a crucial factor in the wine fermentation process. The appropriate temperature can control the activity of yeast, thereby affecting the speed at which sugar is converted into alcohol and carbon dioxide. For different types of wine, such as red wine and white wine, the ideal fermentation temperature will be different.

[0063] 2. By controlling the fermentation temperature, you can affect the flavor, aroma and taste of the wine.

[0064] Example 4: Please refer to Figure 1 As shown, in this embodiment, a method for preparing a dry low-alcohol sparkling wine is provided, comprising the following steps:

[0065] S01: Fermentation of dry white wine;

[0066] S02: The wine is treated under low temperature and low pressure to obtain dealcoholized wine; wherein, the sediment in the bottle is removed under low temperature and low pressure to make it clear and transparent; the wine treatment method under low temperature and low pressure is as follows: low temperature vacuum distillation, alcohol is evaporated and then condensed and recovered, and the remaining is dealcoholized wine; the boiling point of alcohol under low pressure is 30°C; the treatment time is 4 hours to treat a batch of wine samples, and the volume of the wine samples is 500L;

[0067] S02: When the grape juice fermentation reaches the peak, Chardonnay non-alcoholic wine is mixed in; wherein, when the grape juice fermentation reaches the peak, the specific gravity is 1.1; the amount of Chardonnay non-alcoholic wine mixed in is 50%, reducing the potential alcohol content of the original grape juice to below 7%; Chardonnay non-alcoholic wine is pumped into the fermentation tank through a wine pump device; the main materials of the original wine are rosé and Viognier, and the proportion of the wine after mixing with Chardonnay non-alcoholic wine is 50% Chardonnay non-alcoholic wine, 30% rosé and 20% Viognier;

[0068] S03: Regularly monitor the residual sugar value. When the residual sugar value reaches the threshold, transfer the fermented grape juice to the pressure tank for secondary fermentation. The residual sugar value threshold is 16-20g / L.

[0069] S05: clarification treatment after fermentation;

[0070] SO6: After treatment, it is filtered, bottled, and stored for 5 months.

[0071] Effects of blending with Chardonnay non-alcoholic wine:

[0072] 1. Improve taste and flavor

[0073] 1. Improve balance: Low-alcohol base wine may contain different flavor components. When mixed with fermenting grape juice, it can enrich the taste and flavor of the wine, making it more complex and balanced.

[0074] 2. Adjust the alcohol content: If the potential alcohol content of the fermenting grape juice is too high, adding Chardonnay alcohol-free wine will help reduce the overall alcohol content.

[0075] 2. Increase stability

[0076] 1. Improve antioxidant properties: Some non-alcoholic wines may contain rich antioxidants. When mixed with dry white wine, they can improve the overall antioxidant properties and extend the shelf life of the wine.

[0077] 2. Reduce oxidation reactions: During the fermentation process, Chardonnay non-alcoholic wine may contain less oxygen or other oxidants. When mixed with the fermenting dry white wine, it helps to reduce the occurrence of oxidation reactions and maintain the freshness and fruitiness of the wine.

[0078] Embodiment 5:

[0079] The fermentation treatment of dry white wine specifically includes the following steps: selecting high-quality rose and viognier grapes for fermentation, and terminating the fermentation when the wine reaches a normal alcohol content and the residual sugar content is below 16-20g / L;

[0080] Specifically,

[0081] 1. Raw material preparation: select and remove the stems of small white rose and Viognier grape bunches;

[0082] 2. Grape crushing: The juice is flexibly squeezed out through the airbag press for fermentation. Potassium metabisulfite is added to the grape juice, and the addition amount during the fermentation stage is 40-60 mg / L;

[0083] 3. Enzyme treatment before fermentation: add pectinase 0.05-0.1g / L; specifically, add pectinase 0.07g / L, add the prepared pectinase into the grape mash while stirring, and seal and stand at low temperature for 3-4h;

[0084] 4. Clarification treatment before fermentation: add 0.2-0.8g / L bentonite; specifically, add 0.3g / L bentonite by adding the prepared bentonite slurry into the grape juice while stirring, and seal and stand at low temperature for 3 hours;

[0085] 5. Temperature-controlled fermentation: The fermentation temperature is controlled at 16°C and the fermentation cycle is 4-10 days. During the fermentation process, the temperature density of the grape juice is monitored, and Chardonnay alcohol-free wine is added when the fermentation reaches the peak. The residual sugar value is monitored regularly. When the residual sugar value reaches the threshold, the fermented grape juice is transferred to the pressure tank for secondary fermentation.

[0086] 6. Clarification after fermentation: bentonite is used as the sizing material; specifically, bentonite is used as the sizing material, and the amount of the sizing material is determined to be 0.3-0.8 g / L through a sizing test. The sizing material is added and allowed to stand at 4°C for 7 days to obtain clarified wine;

[0087] 7. Stability treatment: filtering, bottling, and bottle storage for 3-6 months;

[0088] 8. Taste and observe regularly.

[0089] The present invention uses low-temperature and low-pressure distillation technology to remove alcohol while retaining flavor substances, and accurately monitors the residual sugar value before the secondary fermentation, ultimately reducing the residual sugar to below 2g / L (close to the level of dry still wine), thereby making the sparkling wine suitable for people who control their sugar content, reducing the risk of microbial contamination, improving product stability, and extending the shelf life.

[0090] The invention adopts low-temperature vacuum distillation for dealcoholization to retain the fruity aroma of Chardonnay non-alcoholic wine; 40-50% Chardonnay non-alcoholic wine is mixed in the peak fermentation period to reduce the potential alcohol content to below 7% and supplement the fruity aroma, thereby avoiding the flavor loss and oxidative odor caused by high-temperature dealcoholization, maintaining the fresh and pure fruity aroma of the wine, and achieving a balance between low alcohol content (≤7%) and rich flavor, which is in line with the modern trend of low-alcohol wine consumption.

[0091] When the residual sugar reaches a threshold value, the invention transfers the residual sugar to a pressure tank for secondary fermentation. By precisely controlling the fermentation conditions (such as temperature and pressure), uniform conversion of the residual sugar is achieved, thereby avoiding the problems of uneven residual sugar and unstable air pressure in traditional bottle fermentation, ensuring delicate and lasting foaming, improving production safety, and reducing quality risks caused by pressure out of control.

[0092] The invention uses rose petit four and Viognier as base wine materials, mixes with Chardonnay non-alcoholic wine, combines low-temperature fermentation and enzyme treatment, and can enhance the complexity of flavor by blending multiple varieties. Low-temperature fermentation retains terpene aroma substances, giving the wine a pure and rich fruity aroma. Enzyme treatment and low-temperature clarification technology enhance the clarity of the wine and improve the smoothness of the taste.

[0093] The present invention is not limited to the above-mentioned embodiments. Anyone should be aware that any structural changes made under the enlightenment of the present invention, and any technical solutions that are the same or similar to the present invention, fall within the protection scope of the present invention. The technology, shape, and structural parts not described in detail in the present invention are all well-known technologies.

Claims

1. A method for preparing dry low-alcohol sparkling wine, characterized in that: The steps include: S01: Fermentation of dry white wine; S02: The wine is treated under low temperature and low pressure to obtain dealcoholized wine; S03: When the grape juice reaches the peak of fermentation, blend in Chardonnay non-alcoholic wine; S04: Regularly monitor the residual sugar value. When the residual sugar value reaches the threshold, transfer the fermented grape juice to the pressure tank for secondary fermentation. S05: clarification treatment after fermentation; SO6: After treatment, filter, bottle, and store for 3-6 months.

2. The method for preparing a dry low-alcohol sparkling wine according to claim 1, characterized in that: In S03, when the grape juice fermentation reaches its peak, the specific gravity is 1-1.

1.

3. The method for preparing a dry low-alcohol sparkling wine according to claim 1, characterized in that: In S03, the blending amount of Chardonnay non-alcoholic wine is 40-50%, reducing the potential alcohol content of the original grape juice to below 7%.

4. The method for preparing a dry low-alcohol sparkling wine according to claim 1, characterized in that: In S03, the Chardonnay alcohol-free wine is pumped into the fermentation tank through the wine pump equipment.

5. The method for preparing a dry low-alcohol sparkling wine according to claim 1, characterized in that: In S04, the residual sugar value threshold is 16-20g / L.

6. The method for preparing a dry low-alcohol sparkling wine according to claim 1, characterized in that: In S02, the sediment in the bottle is removed under low temperature and low pressure environment to make it clear and transparent.

7. The method for preparing a dry low-alcohol sparkling wine according to claim 6, characterized in that: The specific method for processing wine under low temperature and low pressure environment is: low temperature vacuum distillation, condensation recovery after alcohol evaporation, and the remaining is dealcoholized wine.

8. The method for preparing a dry low-alcohol sparkling wine according to claim 7, characterized in that: The boiling point of alcohol in a low pressure environment is 20-35°C.

9. The method for preparing a dry low-alcohol sparkling wine according to claim 7, characterized in that: The processing time is 3-5 hours to process a batch of wine samples, and the volume of the wine samples is 400-600L.

10. The method for preparing a dry low-alcohol sparkling wine according to claim 1, characterized in that: In S03, the main ingredients of the original wine are Petit Blanc and Viognier, and the proportion of the wine after mixing with Chardonnay non-alcoholic wine is 50% Chardonnay non-alcoholic wine, 30% Petit Blanc and 20% Viognier.

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