Brewing method of multi-flavor grape wine with low manufacturing cost and short period

Abstract

The invention relates to the technical field of grape wine making, and discloses a brewing method of multi-flavor grape wine with low making cost and short period, which comprises the following steps: step 1, preparing multi-source fruit pulp: selecting wine grapes with the maturity of not less than 85% and at least one auxiliary fruit, cleaning the fruits, crushing into fruit pulp with the particle size of 3-10mm, and retaining peels and grains; 2, compound enzyme synergistic saccharification, wherein a compound enzyme preparation is added into the fruit pulp for enzymolysis; step 3, performing multi-stage temperature-controlled fermentation, wherein the multi-stage temperature-controlled fermentation comprises a primary fermentation stage and a secondary fermentation stage; step 4, natural flavor enhancement: after fermentation is finished, adding a natural plant extract; and step 5, compound clarification and stabilization treatment. Compared with the prior art, the method has the advantages that through systematic integration of multi-source fruit pulp compatibility, compound enzyme synergistic saccharification, multi-stage temperature-controlled fermentation and compound clarification stabilization technologies, flavor substances are rapidly and effectively extracted and fused, and the grape wine stable in quality and rich in flavor is produced within a short time.

Description

Technical Field

[0001] This invention relates to the field of winemaking technology, specifically to a method for producing wines with low production costs, short production cycles, and diverse flavors. Background Technology

[0002] Traditional winemaking primarily uses grapes as raw material, involving processes such as crushing, fermentation, aging, and clarification. This process is typically lengthy, especially the aging stage, which can take months or even years, resulting in high capital costs and low production efficiency. Furthermore, wines produced using traditional methods often have a limited range of flavors, relying mainly on the grape variety and the flavors developed during aging, making it difficult to meet the modern market's demand for diverse and personalized wines.

[0003] To shorten the aging process, some technologies employ physical aging techniques (such as ultrasound and microwave) or the addition of flavor compounds. However, these methods often suffer from unnatural flavor blending, poor body harmony, or high equipment costs. For example, directly adding synthetic flavorings may cause the aroma to separate from the body of the wine, resulting in an artificial taste; while a single rapid aging process may not effectively simulate the complex flavor changes brought about by traditional aging.

[0004] Therefore, developing a winemaking method that can organically combine the flavors of various fruits, significantly shorten the production cycle through optimized processes, and ensure stable wine body and harmonious and natural flavor is of great practical significance. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the above-mentioned technical difficulties and provide a winemaking method for producing wine with low production cost, short production cycle and multiple flavors. This method achieves rapid and effective extraction and fusion of flavor substances through the systematic integration of multi-source fruit pulp compatibility, compound enzyme synergistic saccharification, multi-stage temperature-controlled fermentation and compound clarification and stabilization technologies, and produces wine with stable quality and rich flavor in a short time.

[0006] To solve the above-mentioned technical problems, the technical solution provided by the present invention is as follows: A winemaking method that is low-cost, short-cycle, and produces a variety of flavors includes the following steps: Step 1: Preparation of multi-source fruit pulp: Select wine grapes with a maturity of not less than 85% and at least one auxiliary fruit. After washing the fruit, crush it into fruit pulp with a particle size of 3-10mm, while retaining the skin and seeds. Step 2, Synergistic Saccharification with Compound Enzymes: Add compound enzyme preparations to the fruit pulp for enzymatic hydrolysis; Step 3: Multi-stage temperature-controlled fermentation: including two stages: pre-fermentation and post-fermentation; Step 4: Natural Flavor Enhancement: After fermentation, add natural plant extracts; Step 5, Complex Clarification and Stabilization Treatment: The wine is filtered, ultrasonically treated, clarified, and cold stabilized.

[0007] Furthermore, the auxiliary fruit is selected from one or more of apples, pears, strawberries, blueberries or cherries; the mass ratio of the wine grapes to the auxiliary fruit is (6-9):(1-4).

[0008] Furthermore, in step two, the amount of the compound enzyme preparation added is 0.02 to 0.06% of the fruit pulp mass; the compound enzyme is composed of pectinase and cellulase in a mass ratio of (1.5 to 2.5):1.

[0009] Furthermore, in step two, the conditions for enzymatic hydrolysis are: pH value 4.0–5.0, temperature 30–40°C, and hydrolysis time 1–2 hours.

[0010] Furthermore, in step three, the pre-fermentation specifically involves adding 6-12% by weight of a complex sugar source to the enzymatically hydrolyzed fruit pulp, inoculating it with activated brewing yeast, and fermenting it at 20-25°C for 4-6 days, stirring 2-3 times daily.

[0011] Furthermore, the compound sugar source includes white sugar and honey in a mass ratio of (4-6):1.

[0012] Furthermore, in step three, the post-fermentation specifically involves: heating the pre-fermentation system to 45–55°C and maintaining it for 10–20 minutes, then cooling it to 16–20°C and continuing fermentation for 10–15 days.

[0013] Furthermore, in step four, the amount of natural plant extract added is 0.05 to 0.15% of the volume of the wine; the natural plant extract is selected from one of naringin, coix seed extract or blueberry anthocyanin.

[0014] Furthermore, in step five, the composite clarification and stabilization treatment specifically includes: firstly, using diatomaceous earth for initial filtration, then treating with ultrasound at a power of 300-600W for 5-15 minutes, controlling the wine temperature to not exceed 30℃; then adding bentonite and letting it stand for clarification for 3-5 days; finally, performing cold stabilization treatment at -3℃ to -1℃ for 5-8 days, and then filtering to obtain the finished wine.

[0015] Furthermore, the entire brewing cycle is completed within 30 to 40 days.

[0016] The advantages of this invention compared to the prior art are: 1. This invention significantly shortens the long aging period required for traditional winemaking by using compound enzymes for efficient saccharification, specific multi-stage fermentation processes, and ultrasonic-assisted aging. The entire production cycle can be controlled within 40 days, reducing time and storage costs.

[0017] 2. This invention uses a multi-source fruit compound as raw material and is supplemented with natural plant extracts for flavor enhancement. Not only is the basic fruit aroma rich in layers, but the short-term heating treatment in the post-fermentation stage promotes the fusion and transformation of different flavor substances, forming a harmonious, natural and unique compound flavor.

[0018] 3. This invention combines multiple methods such as diatomaceous earth filtration, ultrasonic treatment, bentonite clarification, and cold stabilization treatment to effectively remove suspended solids, unstable colloids, and tartrates from the wine, ensuring the clarity and flavor stability of the finished wine during its shelf life.

[0019] 4. This invention systematically integrates technologies such as enzymatic hydrolysis, segmented fermentation, flavor enhancement, physical aging, and deep stabilization. The synergistic effect between each step forms a process route that is efficient, stable, and easy to industrialize. Detailed Implementation

[0020] In the description of this invention, unless otherwise stated, "a plurality of" means two or more. Furthermore, the term "comprising" and any variations thereof are intended to cover non-exclusive inclusion.

[0021] The present invention will now be described in further detail with reference to the embodiments.

[0022] A winemaking method that is low-cost, short-cycle, and produces a variety of flavors includes the following steps: Step 1: Preparation of multi-source fruit pulp: Select wine grapes with a maturity of not less than 85% and at least one auxiliary fruit. After washing the fruit, crush it into a pulp with a particle size of 3-10 mm, retaining the peel and seeds. The auxiliary fruit is selected from one or more of apples, pears, strawberries, blueberries or cherries. The mass ratio of the wine grapes to the auxiliary fruit is (6-9):(1-4). Step 2, Synergistic Saccharification with Compound Enzymes: A compound enzyme preparation is added to the fruit pulp for enzymatic hydrolysis; the amount of the compound enzyme preparation added is 0.02-0.06% of the fruit pulp mass; the compound enzyme is composed of pectinase and cellulase in a mass ratio of (1.5-2.5):1; the enzymatic hydrolysis conditions are: pH 4.0-5.0, temperature 30-40℃, and hydrolysis time 1-2 hours; Step 3, Multi-stage temperature-controlled fermentation: This includes two stages: pre-fermentation and post-fermentation. The pre-fermentation specifically involves adding 6-12% by weight of a complex sugar source to the enzymatically hydrolyzed fruit pulp and inoculating it with activated brewing yeast. Fermentation is carried out at 20-25°C for 4-6 days, with stirring 2-3 times daily. The complex sugar source includes white sugar and honey in a mass ratio of (4-6):1. The post-fermentation specifically involves heating the pre-fermentation system to 45-55°C and maintaining it for 10-20 minutes, then cooling it to 16-20°C and continuing fermentation for 10-15 days. Step 4, Natural Flavor Enhancement: After fermentation, add natural plant extracts; the amount of natural plant extracts added is 0.05-0.15% of the volume of the wine; the natural plant extracts are selected from one of naringin, coix seed extract or blueberry anthocyanins; Step 5, Compound Clarification and Stabilization Treatment: The wine is filtered, ultrasonically treated, clarified, and cold stabilized. The compound clarification and stabilization treatment specifically includes: first, initial filtration with diatomaceous earth, then ultrasonic treatment with a power of 300-600W for 5-15 minutes, controlling the wine temperature not to exceed 30℃; then, bentonite is added and the wine is left to stand for 3-5 days for clarification; finally, cold stabilization treatment is carried out at -3℃ to -1℃ for 5-8 days, after which the finished wine is obtained by filtration.

[0023] The entire brewing process takes 30 to 40 days.

[0024] Example 1 Step 1: Preparation of Multi-Source Fruit Pulp: Select wine grapes and blueberries with a ripeness of 90% and mix them at a mass ratio of 8:2. After washing, crush them into fruit pulp with a particle size of about 5mm, retaining the skins and seeds.

[0025] Step 2, Synergistic Saccharification with Compound Enzymes: Add 0.04% by weight of a compound enzyme preparation (pectinase to cellulase mass ratio of 2:1) to the fruit pulp and enzymatically hydrolyze for 1.5 hours at pH 4.5 and temperature 35℃.

[0026] Step 3: Multi-stage temperature-controlled fermentation: - Pre-fermentation: Add 10% of the mass of the compound sugar source (white sugar to honey mass ratio of 5:1) to the enzymatically hydrolyzed fruit pulp, and inoculate with activated brewing yeast. Ferment at 22℃ for 5 days, stirring twice a day.

[0027] - Post-fermentation: Heat the fermentation system to 50°C and maintain for 15 minutes, then cool it down to 18°C ​​and continue fermentation for 12 days.

[0028] Step 4: Enhance natural flavor: After fermentation, add 0.1% of the wine volume of blueberry anthocyanins and stir well.

[0029] Step 5: Compound Clarification and Stabilization Treatment: First, use diatomaceous earth for initial filtration, then treat with ultrasound at 450W for 10 minutes, controlling the wine temperature below 28℃. Next, add bentonite and let it stand for clarification for 4 days. Finally, perform cold stabilization treatment at -2℃ for 7 days, filter, and bottle to obtain the finished wine.

[0030] In this embodiment, the entire brewing cycle takes approximately 35 days. The resulting wine is ruby ​​red in color, with a rich aroma of grapes and a refreshing blueberry flavor, a harmonious body, and a full-bodied taste.

[0031] Example 2 Step 1: Preparation of multi-source fruit pulp: Select wine grapes with a ripeness of 88% and mix them with strawberries and cherries in a mass ratio of 7:2:1. After washing, crush the pulp into particles with a diameter of about 8mm.

[0032] Step 2, Synergistic Saccharification with Compound Enzymes: Add 0.05% by weight of a compound enzyme preparation (pectinase to cellulase mass ratio of 1.8:1) to the fruit pulp and enzymatically hydrolyze for 1 hour at pH 4.2 and temperature 38℃.

[0033] Step 3: Multi-stage temperature-controlled fermentation: - Pre-fermentation: Add 8% of the mass of the compound sugar source (the mass ratio of white sugar to honey is 4.5:1) to the enzymatically hydrolyzed fruit pulp, and inoculate with activated brewing yeast. Ferment at 24℃ for 4 days, stirring 3 times a day.

[0034] - Post-fermentation: Heat the fermentation system to 48°C and maintain for 18 minutes, then cool it down to 17°C and continue fermentation for 15 days.

[0035] Step 4: Enhance natural flavor: After fermentation, add 0.08% of the wine volume of naringin and stir well.

[0036] Step 5: Compound Clarification and Stabilization Treatment: First, use diatomaceous earth for initial filtration, then treat with ultrasound at 500W for 8 minutes, controlling the wine temperature below 30℃. Next, add bentonite and let it stand for clarification for 5 days. Finally, perform cold stabilization treatment at -1.5℃ for 6 days, filter, and bottle to obtain the finished wine.

[0037] In this embodiment, the entire brewing cycle is approximately 38 days. The resulting wine has an appealing color, combining the richness of grapes with the sweet aromas of strawberry and cherry, offering a complex taste and a long finish.

[0038] Comparative Example It adopts a process similar to traditional single-varietal grape winemaking, using only wine grapes without adding auxiliary fruits. After fermentation, it is naturally aged for 6 months, and then undergoes conventional fining, clarification and stabilization treatment.

[0039] Results: The comparative production of wines took more than 6 months, significantly increasing costs. The flavors were monotonous and lacked complexity; while the body was stable, it failed to exhibit complex fruit aromas.

[0040] As can be seen from the above embodiments and comparative examples, the brewing method provided by the present invention can significantly shorten the production cycle, effectively reduce production costs, and successfully endow the wine with diverse and harmonious complex flavors, good wine stability, and high market application value.

[0041] The present invention and its embodiments have been described above, and this description is not restrictive. If those skilled in the art are inspired by this description and design similar embodiments without departing from the spirit of the invention, such embodiments should fall within the protection scope of the present invention.

Claims

1. A method for producing wine with low production cost, short production cycle, and multiple flavors, characterized in that, Includes the following steps: Step 1: Preparation of multi-source fruit pulp: Select wine grapes with a maturity of not less than 85% and at least one auxiliary fruit. After washing the fruit, crush it into fruit pulp with a particle size of 3-10mm, while retaining the skin and seeds. Step 2, Synergistic Saccharification with Compound Enzymes: Add compound enzyme preparations to the fruit pulp for enzymatic hydrolysis; Step 3: Multi-stage temperature-controlled fermentation: including two stages: pre-fermentation and post-fermentation; Step 4: Natural Flavor Enhancement: After fermentation, add natural plant extracts; Step 5, Complex Clarification and Stabilization Treatment: The wine is filtered, ultrasonically treated, clarified, and cold stabilized.

2. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: The auxiliary fruit is selected from one or more of apples, pears, strawberries, blueberries or cherries; the mass ratio of the wine grapes to the auxiliary fruit is (6-9):(1-4).

3. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: In step two, the amount of the compound enzyme preparation added is 0.02 to 0.06% of the fruit pulp mass; the compound enzyme is composed of pectinase and cellulase in a mass ratio of (1.5 to 2.5):

1.

4. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 3, characterized in that: In step two, the enzymatic hydrolysis conditions are: pH 4.0–5.0, temperature 30–40°C, and hydrolysis time 1–2 hours.

5. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: In step three, the pre-fermentation specifically involves adding 6-12% by weight of a complex sugar source to the enzymatically hydrolyzed fruit pulp, inoculating it with activated brewing yeast, and fermenting it at 20-25°C for 4-6 days, stirring 2-3 times daily.

6. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 5, characterized in that: The compound sugar source includes white sugar and honey, with a mass ratio of (4-6):

1.

7. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: In step three, the post-fermentation specifically involves heating the pre-fermentation system to 45–55°C and maintaining it for 10–20 minutes, then cooling it to 16–20°C and continuing fermentation for 10–15 days.

8. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: In step four, the amount of natural plant extract added is 0.05 to 0.15% of the volume of the wine; the natural plant extract is selected from one of naringin, coix seed extract or blueberry anthocyanin.

9. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: In step five, the composite clarification and stabilization treatment specifically includes: firstly, using diatomaceous earth for initial filtration, then treating with ultrasound at a power of 300-600W for 5-15 minutes, controlling the wine temperature to not exceed 30℃; then adding bentonite and letting it stand for clarification for 3-5 days; finally, performing cold stabilization treatment at -3℃ to -1℃ for 5-8 days, and then filtering to obtain the finished wine.

10. The method for producing low-cost, short-cycle, and multi-flavored wines according to claim 1, characterized in that: The entire brewing process takes 30 to 40 days.