Vinous fermentation technology for improving quality and flavor of wine

Abstract

The invention provides the vinous fermentation technology for improving the quality and the flavor of wine, which belongs to the technical field of wine production. The technology comprises impregnated alcohol fermentation and malo-lactic fermentation. In the impregnated alcohol fermentation stage of the wine, raisin is used as supplementary sugar source to add to grape mash to be fermented by alcohol; and when the original sugar degree of the grape mash decreases, raisin is added to the grape mash by once or in batches. The technology increases the sugar content of the grape krausen by taking the raisin as the sugar source, wherein the sugar ingredients of the raisin are identical with that of the grape material; furthermore, the other flavor ingredients of the raisin are impregnated in the fermentation process; therefore, compared with adding white granulated sugar, the fermentation technology ensures the flavor of the wine to be richer and more fragrant than the grape wine produced by the traditional wine production technology, thereby enhancing the quality of the wine and improving the flavor of the wine.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a wine fermentation process for improving wine quality and flavor. Background technique [0002] With the growth of the domestic economy and the improvement of the national consumption level, the composition of the wine industry tends to be perfected, and it has gradually entered the development stage from the primary stage. At present, my country's grape planting area is the largest in the world, and the area of ​​wine grapes is also in the forefront. According to the national grape and wine development plan, by 2010, the national wine grape planting area will reach 66.67 thousand hectares, and in 2015 it will reach 100 thousand hectares. Wine has increasingly become a new growth point and hope for my country's economy. The government has begun to encourage people to consume wine and create a good environment to encourage the vigorous development of wine companies. China'...

AI Technical Summary

Problems solved by technology

[0005] Although this method is low in cost, it is not conducive to the improvement of wine quality. The main reason is that the volume of each kilogram of sugar dissolved increases by 625 milliliters, which dilutes the concentration of fermented mash and reduces the flavor of wine while increasing alcohol. quality

At the same time, the composition of white sugar is sucrose. During the fermentation process, the sugars that can be directly used by Saccharomyces cerevisiae are mainly glucose and fructose, and sucrose needs to be hydrolyzed into simple sugars under the action of enzymes before it can be absorbed by the yeast. Therefore, adding white sugar It also affects the fermentation rate of yeast

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