Study On Processing Technology Of Winery Wine

Winery wine is one of processing methods for producing wine. To develop the winery wine technology which suits the Chinese situation, smaller scale, high technology and having stable quality is better strategy to solve the urgent problem in wine processing technology.The grape in different plot and one area with different condition and the grape of long-term storage were made wine as material in order to study the different raw material effect on the vintage quality ,the optimal processing technique for producing winery wine was determined using the grape as material witch screened out for studying the effects from these factors: yeast, enzyme, the variety of clarifying agent .The aromatic component were extracted by solvent extraction and analyzed by GC/MS, the aromatic principal compounds were analyzed and compared.Experimental results show that:(1) The grape of different sources has different physical and chemic characteristics ,the quality of grape in mountainous region with a sunny exposure was best, the grape of Hangu soluble solids and juice yield were lower, deoxidize glucose was higher compared with the grape of Chang Li area.(2) the wine quality of mountainous region better than the flat, the wine quality of sunny area better than the sunless area, the grape stored and made wine, the quality of wine was no much difference compared with before storage, but the grape harmed seriously by SO₂ during storage should not be made wine.(3) the result showed that the suitable process was 200 mg/L ICV as yeast, 0.02% enzyme 2 at 20-25℃, 0.04% enzyme as clarifying agent after fermentation, and put the wine at frozen temperature to accelerate ripening, high quality winery wine was manufactured with 50% crashing of grape by the fermentation process.(4) The result of mensurating aroma matter showed that: aroma component of upland wine was the most, twenty kinds of aroma component were detected witch the content of alkenes and Alcohols were more; thirteen kinds of aroma component of flat wine were detected witch the content of alkenes and hydroxybenzene were more, the aroma component of the wine witch made by storable grape decreased and the particular aroma component was ester.