Wine is a kind of beverage wine made from grape fermentation. ?
As early as 2000 years ago, northwest China was famous for producing wine. Among the famous poems of poets in the Tang Dynasty, there is a famous sentence of "luminous glass of wine". After the founding of New China, the wine industry in China has developed by leaps and bounds. Now all grape varieties in the world can be produced on a large scale in China. Besides meeting the needs of domestic consumers, China wines are also exported to more than 20 countries and regions in the world. Individual varieties have created famous brands in the international market, such as Hebei Great Wall brand wine, Tianjin Dynasty brand wine, Yantai Changyu brand wine, Qingdao Huadong brand wine and so on, and won a high reputation in the international market. ?
Step 2 use:
As an alcoholic beverage, wine not only has the characteristics of low alcohol content, bright color and mellow taste, but also is rich in nutrition. ?
3. Nutritional components:
Wine with a sugar content of 9g/L and an alcohol content of 15%(V/V) per liter can provide about 1200 calories, which is equivalent to the heat provided by 340g flour or rice. In the process of wine brewing, except for some glucose and fructose fermented into wine, other nutrients in grape juice remain in the wine liquid. Among them, there are amino acids and inorganic salts needed by human body, as well as abundant vitamin B 1. B2 and vitamin C. Therefore, it is deeply loved by people and has been widely used as a consumer product in society and daily life in some developed countries in Europe and America. ?
Step 4 deal with:
The production technology of wine can be roughly divided into the following two types:?
(1) mixed fermentation method: this is the most basic method and is generally used to produce black wine. ?
(2) Separation fermentation method: This method is suitable for brewing light-colored wine, such as brewing white wine with red grapes.
Grapes → sorting → crushing and removing stems → adjusting ingredients → pre-fermentation → press separation → pre-fermented wine → post-fermentation →
↓
Leather residue → steamed brandy
→ wine storage → wine blending → wine blending → clarification → packaging and sterilization → finished products.
Grapes → sorting → crushing and removing stems → separation → juicing → pre-fermentation → post-fermentation → wine storage → wine blending → clarification →?
↓
Skin residue → fermentation → distilled brandy
→ sterilization → filtration → packaging → finished product.
5. Variety:
(1) dry wine: dry wine can be divided into dry red wine and dry white wine according to different colors. This wine has a very low sugar content and a prominent sour taste. The alcohol content is generally around 10% ~ 13% (v/v). ?
(2) Sweet wine: There are two kinds of sweet wine: red wine and white wine. Generally, brandy and refined sugar are added to the wine, blended according to the required ingredients of the finished product and aged. Except for a few varieties, the alcohol content of sweet wine is generally above 12%(V/V), and the sugar content is also higher than 12g/L ...
(3) Aroma-type wine: It is made by soaking or modulating various plant aromatic substances in wine and has a special aroma. For example, osmanthus wine in Beijing belongs to flavor wine. ?
(4) Nourishing wine: it is a beverage wine prepared by adding a certain amount of medicinal materials that have nourishing effect on human body or have certain effect on preventing and treating diseases. For example, absinthe, ginseng wine, clove wine, ginseng and Schisandra wine all belong to this category. ?
(5) sparkling wine: it is a wine containing carbon dioxide. Such as champagne, sparkling wine and so on. ?
(6) Brandy wine: it is a beverage wine made of wine or grape skin and wine bottom through fermentation, distillation and aging. Its alcohol content is between 40% and 43% (v/v), which is usually called spirits abroad.
Table 2-7- 10 Physical and chemical indexes of different types of wine
project
ask
Alcohol (20℃) (volume ratio)
Sweet flavored wine
1 1.0-24.0
Other types of wine
7.0- 13.0
Total sugar?
(in terms of glucose)?
Gram/liter
Pale wine
dry
≤ 4.0
Semidry type
4. 1- 12.0
Semisweet type
12. 1-50.0
Sweet type
≥ 50. 1
Ganjia lane
≤ 50.0
Tianjia lane
≥ 50. 1
Foaming and aeration
light sparkling wine
Natural type
≤ 12.0
Absolute drying type
12. 1-20.0
dry
20. 1-35.0
Semidry type
35. 1-50.0
Sweet type
≥ 50. 1
Titrate acid
G/L (in tartaric acid)
Sweet flavored wine
5.0-8.0
Other types of wine
5.0-7.5
Volatile acid (calculated as acetic acid), g/L
≤ 1. 1
Free carbon dioxide, mg/l
≤ 50
Total carbon dioxide, mg/l
≤ 250
Dry extract g/l
white wine
≥ 15.0
Red, pink and flavored wine
≥ 17.0
Iron mg/l
Liquor and flavoring wine
≤ 10.0
Red and pink wine
≤ 8.0
Carbon dioxide (20℃) MPa
Foaming, inflatable foaming
< < 250ml/bottle
≥ 0.30
6. Quality specifications:
(1) Sensory index:
Appearance: Generally speaking, liquor should be light yellow, light green, light yellow or straw yellow; Red wine should be purplish red, crimson, ruby red or reddish brown. However, no matter what color of wine, the liquor should be clear, transparent, shiny and without obvious suspended matter. When poured into a clean glass, sparkling wine should also have white foam rising.
Aroma: Wine generally requires mellow, elegant, beautiful and harmonious fruit aroma and wine aroma. Besides fruit aroma, flavoring wine should also have harmonious and fragrant plant aroma.
Taste: Dry wine should be complete, harmonious, clear, refreshing, comfortable, clean, mellow, moist, delicate and elegant, with a good aftertaste, refreshing but not light, mellow but not heavy, and has the unique flavor of this product, without any miscellaneous taste, oxidation and strong oak barrel flavor.
Sweet wine should have a clear, fresh, refreshing, soft, sweet, pleasant and elegant feeling. It should be mellow and moist, rich and fragrant, refreshing but not dilute, mellow but not strong, sweet but not greasy.
Seasoning wine should have the aroma of wine and the harmonious aroma of aromatic plants. It is mellow and refreshing, full and harmonious, fragrant, sweet and sour, with a long aftertaste and no bitterness.
Sparkling wine should be complete and harmonious, clear and refreshing, comfortable and clean, sweet and sour, stimulated by carbon dioxide and unique flavor of this variety.
Brandy should have a mellow, delicate, long, soft, aromatic and elegant feeling, and should not have any peculiar smell.
(2) Physical and chemical indexes: See Table 2-7- 10.
(3) Health indicators: See Table 2-7- 1 1.
Table 2-7- 1 1 wine hygiene indicators
project
index
Total bacteria (per ml)
≤50
Coliform group (each/100mL)
≤3
Lead (mg/L, cPb)
≤ 1
7. Check:
The export of wine shall be carried out according to GB/T 15037-94 Wine and GB/T 15038-94 General Test Methods for Wine and Fruit Wine.
The hygienic standard for imported wine shall be implemented according to GB 2758-81+0 for fermented wine, and GB 7103-86-86 for sparkling wine. Brandy belongs to distilled wine and can be implemented according to the national hygienic standard for distilled wine and mixed wine.
How to make wine at home;
Ingredients: grape operation: 1. It's broken Rinse the ripe red grapes with clear water to remove stalks, green grains, moldy grains and broken grains. , put it into a sterilized container (small cylinder) and crush or mash it by hand. However, before operation, hands, sticks, containers, etc. It must be washed with potassium permanganate first, then with clear water, and then operated to avoid contamination by miscellaneous bacteria. At the same time, be careful not to use tools and containers made of metals such as iron and copper.
2. Fermentation. Fermentation is under the action of yeast, the sugar in grape skin juice generates alcohol and carbon dioxide. The pre-fermentation process of red wine is that the skins and juices are mixed together, and yeast has been inoculated in the juice when the grapes are broken. Because there is yeast in the frost on the grape skin, it is not necessary to add yeast to the homemade wine when fermenting.
The optimum fermentation temperature is 15~25℃, which should not exceed 35℃, but it is easier to dissipate heat when fermenting in a small container, which can generally not exceed 32℃.
When peel juice is put into a container, it usually takes one day to start fermentation. At first, the liquid level was calm. At this time, there are weak carbon dioxide bubbles, indicating that yeast has begun to reproduce. After 2~3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a hat shape. When you taste the fruit juice, the sweetness gradually decreases and the taste of wine gradually increases.
During fermentation, floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. On the one hand, it can prevent the grape skin from becoming moldy and sour, and at the same time, it can immerse the pigment on the skin into the juice to discharge CO2, so that the yeast can get oxygen and the fermentation is more vigorous.
After the climax, the fermentation momentum began to weaken. At this time, sugar can be added, which is dissolved with wine, instead of adding it after hydration. After the sugar is completely dissolved, the fermentation is continued in the container. In the end, carbon dioxide will be released until it is weak and close to calm, the wine is very strong, the sugar drops below 1%, and the juice becomes clear, that is, the fermentation is finished, and the peel and juice are squeezed and separated.
Squeeze. The squeezing method is to squeeze or twist with a clean cloth bag or gauze, and the red wine will flow out, which is called Yuan wine.
4. Add egg white to clarify. 30 ml of wine with about one egg white. The method is to foam the egg white, fully stir and mix it with a small amount of wine, then add it to the wine, fully stir and stand until the wine is clear and transparent, and discard the precipitate.
5. Sugar in wine. The habit of most people is that wine should be sweet. Therefore, it is necessary to add sugar to wine, and the amount of sugar added is about 12~ 14%. When dissolving sugar, use the original wine to stir and dissolve.
In this way, a "rose" rich, sweet and sour red wine is made, but if it is stored in a container for 2 months, the taste of the wine will be more mellow. Nutritional value: grapes-grapes, called grapes in ancient times, have a wide variety and are distributed all over the country, such as Xinjiang seedless grapes, Hebei white milk grapes, Shandong, etc ... All grape recipes, gourmet: fashion drinks-all fashion drinks.