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Low-alcohol white wine and method for brewing same

A white wine and grape technology, applied in the field of low-alcohol white wine and its brewing, can solve the problems of high-restricted wine drinking, low alcohol content, etc., and achieve a scientific and reasonable brewing method

Inactive Publication Date: 2012-11-28
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of wines and rich tastes in the domestic market, but the alcohol content of common white wines is about 12%. The higher alcohol content limits some women, the elderly and teenagers from drinking wine, so there is an urgent need for a low-alcohol wine. Content of white wine and brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for brewing low-alcohol white wine, comprising the steps of:

[0022] 1) Using high-quality muscat grapes without pesticide pollution (no diseased fruit, no moldy rotten fruit) as raw material, squeeze out grape juice, and cool down the grape juice to 13°C;

[0023] 2) adding a food-grade mass concentration of 6% sulfurous acid aqueous solution to make free SO in the grape juice 2 The content is 50mg / L, and the grape juice is separated by natural clarification at 13°C for 6 hours;

[0024] 3) Control the temperature at 13° C., add pectinase to the grape juice obtained in step 2) at a ratio of 1.5 g: 100 liters, perform clarification for the second time, and separate after clarification to obtain a clarified liquid;

[0025] 4) According to the ratio of 15g: 100 liters, yeast is added to the clarified liquid obtained in step 3), and the temperature is controlled to ferment at 19°C. When the volume content of ethanol reaches 5%, the free SO 2 Adjust to 50mg / L, ...

Embodiment 2

[0031] A method for brewing low-alcohol white wine, comprising the steps of:

[0032] 1) Using non-pesticide-polluted high-quality Chardonnay grapes as raw materials, squeeze out grape juice, and cool the grape juice to 14°C;

[0033] 2) adding a food-grade mass concentration of 6% sulfurous acid aqueous solution to make free SO in the grape juice 2 The content is 55mg / L, natural clarification is carried out at 14 ℃ for 8 hours, and the grape juice is separated;

[0034] 3) Control the temperature at 14° C., add pectinase to the grape juice obtained in step 2) at a ratio of 2 g: 100 liters, perform clarification for the second time, and separate after clarification to obtain a clarified liquid;

[0035] 4) According to the ratio of 16g: 100 liters, yeast is added to the clarified liquid obtained in step 3), and the temperature is controlled to ferment at 18°C. When the volume content of ethanol reaches 3%, the free SO 2 Adjust to 55mg / L, lower the temperature to 0°C to stop ...

Embodiment 3

[0040] A method for brewing low-alcohol white wine, comprising the steps of:

[0041] 1) Using high-quality Sauvignon Blanc grapes without pesticide pollution (no diseased fruit, no moldy rotten fruit) as raw material, squeeze out grape juice, and cool down the grape juice to 10°C;

[0042] 2) adding a food-grade mass concentration of 6% sulfurous acid aqueous solution to make free SO in the grape juice 2 The content is 45mg / L, natural clarification is carried out at 13 ℃ for 4 hours, and the grape juice is separated;

[0043] 3) Control the temperature at 13° C., add pectinase to the grape juice obtained in step 2) at a ratio of 1 g: 100 liters, perform a second clarification, and separate after clarification to obtain a clarified liquid;

[0044] 4) According to the ratio of 17g: 100 liters, yeast is added to the clarified liquid obtained in step 3), and the temperature is controlled to ferment at 19 ° C. When the volume content of ethanol reaches 7%, the free SO 2 Adjust ...

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PUM

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Abstract

The invention discloses a low-alcohol white wine and a method for brewing the same. The content of ethanol of the low-alcohol white wine is 3 to 7 volume percent; and the concentration of reducing sugar in the low-alcohol white wine is 25 to 90 grams per liter, the concentration of total acid in the low-alcohol white wine is 5 to 10 grams per liter, the concentration of free sulfur dioxide in thelow-alcohol white wine is less than or equal to 50 milligrams per liter, the concentration of total sulfur dioxide in the low-alcohol white wine is less than or equal to 200 milligrams per liter, andthe concentration of volatile acid in the low-alcohol white wine is less than or equal to 0.7 grams per liter. The low-alcohol white wine is a nutritional health drink with low ethanol content; and the low-alcohol white wine brewed by the method is light yellow, clear and transparent, has specific fruity flavors of grape varieties and elegant bouquet, has a comfortable sour-and-sweet taste, and is suitable for men and women of all ages to drink. The method for brewing the low-alcohol white wine is simple and easy to control.

Description

technical field [0001] The invention relates to a wine and a brewing method, in particular to a low-alcohol white wine and a brewing method. Background technique [0002] At present, there are many kinds of wines and rich tastes in the domestic market, but the alcohol content of common white wines is about 12%, and the higher alcohol content restricts some women, the elderly and teenagers from drinking wine, so there is an urgent need for a low-alcohol wine. Content of white wine and brewing method. Contents of the invention [0003] The purpose of the present invention is to provide a kind of low-alcohol white wine to fill the blank of low-alcohol white wine types and brewing methods in my country. [0004] Second object of the present invention relates to a kind of brewing method of low-alcohol white wine. [0005] Technical scheme of the present invention is summarized as follows: [0006] A low-alcohol white wine, characterized in that the ethanol content of the low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02C12R1/645
Inventor 刘金福崔艳刘铁玲
Owner TIANJIN AGRICULTURE COLLEGE
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