CN104673576A - Method for reducing loss of aromatic substances of grape liquor in making process - Google Patents
Method for reducing loss of aromatic substances of grape liquor in making process Download PDFInfo
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- CN104673576A CN104673576A CN201510050103.3A CN201510050103A CN104673576A CN 104673576 A CN104673576 A CN 104673576A CN 201510050103 A CN201510050103 A CN 201510050103A CN 104673576 A CN104673576 A CN 104673576A
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Abstract
The invention relates to a method for reducing loss of aromatic substances of grape liquor in a making process. According to the method, glutathione cannot be oxidized by quinine substances in grape juice if added when liquor fermentation process is carried out until liquid density is 1000g/L, can be easily oxidized when used in a starting period of the alcohol fermentation process and can be rapidly absorbed by yeast to be compounded into more reducing substances during metabolism, even in the final phase of the alcohol fermentation process, so that the bitterness and/or astringency of the grape liquor can be smoothened, and the sweetness of the grape liquor is improved.
Description
Technical field
The present invention relates to grape wine brewage field, particularly a kind of method making aromatoising substance vinous lose reduction in brewing process.
Background technology
For light grape wine, how its aromatoising substance retains during grape harvest picks bottling will directly affect its organoleptic quality, and prior art can carry out operating to retain its aromatoising substance from three aspects: 1, get juice process in vintage first time and obtain best potential aromatoising substance as far as possible and the extraction as far as possible reducing aldehydes matter; 2, in alcoholic fermentation process, wake these potential aromatoising substances up by yeast and best physiological status must be kept; 3, in ageing, lower glue and bottling stage, these aromatoising substances must be protected not oxidized.And how the loss of aromatoising substance just can be avoided to be people's open question in the operation of this three phases always.
Summary of the invention
The object of this invention is to provide one and overcome prior art deficiency, can make aromatoising substance vinous in brewing process, lose the method for reduction.
To achieve these goals, the technology used in the present invention means are:
In wine liquid, gsh is added in alcoholic fermentation process.
Gsh is added when zymamsis process is 1000g/L to the liquid-tight degree of wine.
When zymamsis process is 1000g/L to the liquid-tight degree of wine, add the gsh of 10 ~ 30g/hL.
When adding gsh, first gsh being dissolved in the water of 5 ~ 10 times and obtaining glutathione solution, then glutathione solution is added in wine liquid, and stirring.
Described gsh is reduced glutathion.
The invention has the beneficial effects as follows: because the content of gsh in grape is very high, gsh is the one nature constituent of cell, and sulfuration tripeptides thing, it is made up of three seed amino acids, has very strong oxidation-resistance.Grape is when squeezing; tannin in Pericarpium Vitis viniferae has started contact with air and be oxidized; this time adds gsh to Sucus Vitis viniferae; it can initiatively be combined with oxygen molecule; by the mode of sacrifice oneself; oxygenizement avoided by protection Sucus Vitis viniferae, and in Sucus Vitis viniferae, tannin content is higher, and gsh addition is larger.When Sucus Vitis viniferae enters fermentor tank, start to complete sugar transition under yeast effect when becoming the process of alcohol, gsh becomes again yeast best " nutritious prod ", is absorbed by yeast, for yeast provides nutrition, promotes fermentation.Fermentation ends, grape wine enters ageing, several weeks that ageing starts, and dead yeast is deposited at the bottom of oak barrel gradually, and schlempe mixes, and has arrived this time, and they slowly outwards can discharge glutathione molecules.Gsh is added when zymamsis process is 1000g/hL to the liquid-tight degree of wine, can not be oxidized by quinones substance in grape juice, if and can be easy to oxidized in the use of zymamsis initial stage, even if carry out metabolism also can be absorbed fast by yeast and be merged into more reducing substance after zymamsis last stage, thus can softening hardship vinous feel and/or astringent sense, increase sweet and refreshing degree vinous.
Accompanying drawing explanation
Fig. 1 is the impact of the product confrontation grape wine Glutathione peptide content of ageing container in the present invention.
In accompanying drawing, 1 is new oak barrel, and 2 is that new oak barrel falls bucket, and 3 is old oak barrel, and 4 is that old oak barrel falls bucket.
Embodiment
The present invention is a kind of method making aromatoising substance vinous lose reduction in brewing process, gsh is added when zymamsis process is 1000g/hL to the liquid-tight degree of wine, can not be oxidized by quinones substance in grape juice, if and can be easy to oxidized in the use of zymamsis initial stage, even if carry out metabolism also in zymamsis last stage can be absorbed fast by yeast and be merged into more reducing substance, thus can softening hardship vinous feel and/or astringent sense, increase sweet and refreshing degree vinous.
Below in conjunction with specific embodiment, the present invention will be further described.
Specific embodiment 1, Fig. 1 describes the impact of the product confrontation grape wine Glutathione peptide content of ageing container, and varietal wine used is Sauvignon Blanc kind (Pessac L é ognan).
When Sauvignon Blanc wines from grape cultivars kind fragrance and secondary is fragrant there is defect add the gsh of 10mg/L after the impact that brings in table 1.
The improvement added defect fragrance matter in wine of table 1 gsh
| Type | Contrast | GSH(10mg/L) |
| The fragrance (wax, honey) of change | ||
| Fenugreck lactone (μ g/L) | 19 | 6 |
| Kharophen ketone (ng/L) | 216 | 125 |
| Fruit aroma | ||
| 4-sulfydryl-4-methyl-2-pentanone (ng/L) | 15 | 350 |
| 3-sulfydryl hexanol (ng/L) | 28 | 444 |
Specific embodiment 2, when Sauvignon Blanc wines from grape cultivars kind fragrance and secondary is fragrant there is defect add the gsh of 20mg/L after the impact that brings in table 2.
The improvement added defect fragrance matter in wine of table 2 gsh
| Type | Contrast | GSH(20mg/L) |
| The fragrance (wax, honey) of change | ||
| Fenugreck lactone (μ g/L) | 19 | 4 |
| Kharophen ketone (ng/L) | 216 | 105 |
| Fruit aroma | ||
| 4-sulfydryl-4-methyl-2-pentanone (ng/L) | 15 | 419 |
| 3-sulfydryl hexanol (ng/L) | 28 | 613 |
[0022] specific embodiment 3, when Sauvignon Blanc wines from grape cultivars kind fragrance and secondary is fragrant there is defect add the gsh of 30mg/L after the impact that brings in table 3.
The improvement added defect fragrance matter in wine of table 3 gsh
| Type | Contrast | GSH(30mg/L) |
| The fragrance (wax, honey) of change | ||
| Fenugreck lactone (μ g/L) | 19 | 3 |
| Kharophen ketone (ng/L) | 216 | 98 |
| Fruit aroma | ||
| 4-sulfydryl-4-methyl-2-pentanone (ng/L) | 15 | 643 |
| 3-sulfydryl hexanol (ng/L) | 28 | 746 |
Result shows, when the fragrant defectiveness of wine, gsh add the material that can tart up to a great extent, particularly 4-sulfydryl-4-methyl-2-pentanone (ng/L) and 3-sulfydryl hexanol, thus can softening hardship vinous feel and/or astringent sense, increase sweet and refreshing degree vinous.
Claims (5)
1. make aromatoising substance vinous in brewing process, lose a method for reduction, it is characterized in that: in alcoholic fermentation process, in wine liquid, add gsh.
2. a kind of method making aromatoising substance vinous lose reduction in brewing process according to claim 1, is characterized in that: add gsh when zymamsis process is 1000g/L to the liquid-tight degree of wine.
3. a kind of method making aromatoising substance vinous lose reduction in brewing process according to claim 1, is characterized in that: when zymamsis process is 1000g/L to the liquid-tight degree of wine, adds the gsh of 10 ~ 30g/hL.
4. a kind of method making aromatoising substance vinous lose reduction in brewing process according to claim 1, it is characterized in that: when adding gsh, first gsh is dissolved in the water of 5 ~ 10 times and obtains glutathione solution, again glutathione solution is added in wine liquid, and stirs.
5. a kind of method making aromatoising substance vinous lose reduction in brewing process according to claim 1, is characterized in that: described gsh is reduced glutathion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510050103.3A CN104673576A (en) | 2015-01-30 | 2015-01-30 | Method for reducing loss of aromatic substances of grape liquor in making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510050103.3A CN104673576A (en) | 2015-01-30 | 2015-01-30 | Method for reducing loss of aromatic substances of grape liquor in making process |
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| CN104673576A true CN104673576A (en) | 2015-06-03 |
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| CN201510050103.3A Pending CN104673576A (en) | 2015-01-30 | 2015-01-30 | Method for reducing loss of aromatic substances of grape liquor in making process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107345183A (en) * | 2017-07-31 | 2017-11-14 | 华南理工大学 | A kind of method of litchi spirit characteristic flavor compounds protection |
| CN112118741A (en) * | 2018-03-26 | 2020-12-22 | 丹斯塔发酵股份公司 | Method for increasing the content of thiol precursors in plants |
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| US20080254163A1 (en) * | 2004-01-20 | 2008-10-16 | Anne Ortiz-Julien | Method for Preventing Defective Ageing of White Wines |
| CN1718710A (en) * | 2005-07-21 | 2006-01-11 | 艾长荣 | Fragrant fruit wine |
| CN101285025A (en) * | 2007-04-09 | 2008-10-15 | 广州市从化顺昌源绿色食品有限公司 | Dry white lychee wine and brewing process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107345183A (en) * | 2017-07-31 | 2017-11-14 | 华南理工大学 | A kind of method of litchi spirit characteristic flavor compounds protection |
| CN107345183B (en) * | 2017-07-31 | 2020-12-22 | 华南理工大学 | Method for protecting characteristic aroma components of litchi wine |
| CN112118741A (en) * | 2018-03-26 | 2020-12-22 | 丹斯塔发酵股份公司 | Method for increasing the content of thiol precursors in plants |
| CN112118741B (en) * | 2018-03-26 | 2022-07-19 | 丹斯塔发酵股份公司 | Method for increasing the content of thiol precursors in plants |
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Application publication date: 20150603 |