Brewing process of high-grade sweet white wine

A white wine and wine technology, applied in the field of high-grade sweet white wine brewing technology, can solve the problems that cannot be produced in other regions, cannot be produced every year, and the yield of ice wine is low

Inactive Publication Date: 2010-10-13
张军翔
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are some technologies and products in China that start with raw materials to solve the problem that the yield of ice wine is low and cannot be produced every year, but the product is still subject to the natural conditions of the raw materials and cannot be produced in other regions. There are also technologies that improve the quality of sweet wine through freezing methods. Aroma and quality, but cannot fundamentally solve the low-cost, mass-production requirements of high-end sweet wines

Method used

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  • Brewing process of high-grade sweet white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Production of Chardonnay sweet white wine

[0011] The harvesting of the fruit should be postponed as much as possible. Chardonnay will be harvested around September 20 in the eastern foot of Helan Mountain in Ningxia, otherwise the fruit will suffer from a lot of mildew and rot, causing losses. Before harvesting, measure the sugar content, total acid and other indicators of the fruit. In this example, the sugar content of Chardonnay fruit is 223g / L, and the total acid is 6.8g / L. Immediately after harvesting, enter the cold storage (-5~-7°C) to freeze, wait for 10 hours to completely freeze (the fruit becomes hard), then raise the temperature to 10°C, keep it for about 12 hours, and then cool down to -5~-7 ℃, after 10 hours the fruit is completely frozen and pressed using an air bag press. Pressing is carried out at room temperature, the juice yield is 45%, the measured sugar content of the grape juice is 262g / L, and the sugar content has increased by nearly 40g / L.

...

Embodiment 2

[0016] Production of Vidal sweet white wine

[0017] Delayed fruit harvesting, Vidal can be postponed until the end of October in the eastern foot of Helan Mountain in Ningxia, and the fruit is good. Before harvesting, measure the sugar content, total acid and other indicators of the fruit. In this example, the sugar content of Vidal fruit is 236g / L, and the total acid is 7.5g / L. Immediately after harvesting, enter the cold storage (-5~-7°C) for freezing, after 12 hours of complete freezing (the fruit becomes hard), heat up to about 10°C, and then enter the cold storage to cool down to -5~-7°C for 10 hours After the fruit is completely frozen, it is pressed using a bladder press. Pressing was carried out at room temperature, the juice yield was 47%, the measured sugar content of the grape juice was 270g / L, and the sugar content increased by nearly 34g / L.

[0018] Add SO at 80 mg / L to the obtained grape juice 2 Then cool down to 0°C and keep it, then add food grade gelatin ...

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Abstract

The invention relates to a brewing process of high-grade sweet white wine, which is characterized by comprising the following steps of: picking white grapes the fruits of which have the sugar content of no less than 220g / L and 6 to 8g / L of total acid, cooling to the temperature of -5 to -7 DEG C, freezing, taking out after freezing the fruits for 8 to 12 hours, squeezing by using a gasbag squeezer at room temperature, cooling to the temperature of 0 to 5 DEG C after adding sulfur dioxide into the obtained grape juice according to 60 to 100mg / L, keeping the temperature, then mixing evenly after adding food-grade gelatin according to 80 to 100mg / L, afterwards adding bentonite according to 800 to 1000g / L, separating clear juice and carrying out freeze concentration on the clear juice; and fermenting at the temperature of 14 to 16 DEG C in a temperature control way, separating after finishing, and ageing for 12 to 24 months. The method can obtain grape juice similar to the quality of the raw materials of ice wine, produces sweet type wine with the mouth feel similar to that of the ice wine, lowers the cost of a product and can also meet the requirement of a consumer fully.

Description

technical field [0001] The invention relates to a brewing process of high-grade sweet white wine. Background technique [0002] At present, the high-grade sweet white wine product is mainly "ice wine". The raw material processing technology required for ice wine production is very complicated, and the natural conditions required for production are very harsh, so that the output of ice wine is very low, and rare things are expensive, so ice wine also has "liquid gold". "The name. There are some technologies and products in China that start with raw materials to solve the problem that the yield of ice wine is low and cannot be produced every year, but the product is still subject to the natural conditions of the raw materials and cannot be produced in other regions. There are also technologies that improve the quality of sweet wine through freezing methods. aroma and quality, but cannot fundamentally solve the low-cost, mass production requirements of high-grade sweet wines. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 张军翔卢大晶戴仲龙
Owner 张军翔
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