Low-alcohol ice wine and brewing process thereof

A technology of ice wine and ice grape, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc. It can solve the problems of high alcohol content in wine, and achieve the effect of improving color, reducing impact, and strong wine aroma

Inactive Publication Date: 2010-08-25
山东中科生物创新产业园管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most wines currently on the market have an alcohol content of 12%, which is relatively high for those who cannot or do not like to consume too much alcohol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] When the temperature is below -8°C and lasts for more than 24 hours, the grapes are harvested when the grapes are naturally frozen, and the harvesting temperature is controlled below -8°C. 50kg of selected grape raw materials are sorted and crushed before pressing. The pressing temperature is -5~-7℃, the ambient temperature is -5~5℃, and inert gas (nitrogen 40mg / L, carbon dioxide 50mg / L) and 80mg / L SO of L 2 , to obtain concentrated ice grape juice. Choose the French Tonnellerie Boutes temperature-controlled oak barrel fermentation container, dilute the concentrated ice grape juice, add pure water at a ratio of 1:1, the diluted grape juice contains 6.5g / L of tartrate, 185g / L of sugar, and 30mg of sulfur dioxide / L, while adding pectinase 20mg / L, yeast 250mg / L; adding GOX (glucose oxidase) 3mg / L at the beginning of fermentation. The fermentation temperature is set at 15°C, and the fermentation time is 30 days; when the fermentation meets the requirements, the wine liqu...

Embodiment 2

[0023] When the temperature is below -8°C and lasts for more than 24 hours, the grapes are harvested when the grapes are naturally frozen, and the harvesting temperature is controlled below -8°C. 80kg of selected grape raw materials are sorted and crushed before pressing. The pressing temperature is -5~-7℃, the ambient temperature is -5~5℃, and inert gas (nitrogen 50mg / L, carbon dioxide 60mg / L) and 60mg / L SO of L 2 , to obtain concentrated ice grape juice; select the French Tonnellerie Boutes temperature-controlled oak barrel fermentation vessel, dilute the concentrated ice grape juice, add pure water at a ratio of 1:1, the diluted grape juice contains 7.5g / L of tartrate, sugar Content 200g / L, sulfur dioxide 40mg / L, pectinase 25mg / L, yeast 280mg / L; GOX (glucose oxidase) 4mg / L was added at the beginning of fermentation. The fermentation temperature is set at 15°C, and the fermentation time is 30 days; when the fermentation meets the requirements, the wine liquid is clarified b...

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PUM

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Abstract

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

Description

technical field [0001] The invention relates to a low-alcohol ice wine and a brewing process thereof. Background technique [0002] Wine contains 23 kinds of amino acids, multivitamins such as VB 1 , VB 2 , VB 6 , pantothenic acid, niacin and biotin, etc. It also contains some trace ingredients such as resveratrol, which has anti-cancer and anti-cancer effects. Regular drinking is good for your health. Most wines currently on the market have an alcohol content of 12%, which is relatively high for those who cannot or do not like to consume too much alcohol. The invention adopts a new process to develop low-alcohol wine, which has great practical significance and social benefits. Contents of the invention [0003] The purpose of the invention is to provide a low-alcohol ice wine and its brewing process. [0004] The brewing process of the present invention is: [0005] Grape harvesting→sorting and pressing→dilution and fermentation→clarification treatment→anti-oxidatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
Inventor 陈春志许黎明孙丽娟
Owner 山东中科生物创新产业园管理有限公司
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