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Process for brewing high-degree aromatic grape spirit

An aromatic and grape-based technology, applied in the preparation of wine, alcoholic beverages, microorganisms, etc., can solve the problems of unfavorable extraction of aroma substances and esters from grape skins, lack of wine lightness, softness, and short fermentation time , to achieve the effect of ensuring the fermentation advantage, light entrance and prolonging the fermentation time

Inactive Publication Date: 2011-02-02
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The above-mentioned brewing is all fermented at a temperature of 18-30°C. The fermentation temperature is relatively high and the fermentation time is short. It is not conducive to the leaching of grape skin aroma substances and the formation of esters when used in grape brewing. Intense, lacking the lightness and softness of wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Remove the rotten fruit from the grape raw material, destem and crush, press, separate the grape juice from the grape pomace, and use a grape seed separator to sieve the grape seeds in the grape pomace to obtain the grape juice and the skin without the grape seeds respectively scum.

[0029] Mix a part of the obtained pomace into the grape juice according to the ratio of pomace to grape juice in a weight ratio of 1:3, add yeast in the proportion of 15 g of 100L grape juice pomace mixture, and add tartaric acid to adjust the acidity and pH value of the mash while adding the yeast to 3.0, fermented for 10 days at a temperature of 15°C, steamed the remaining skin dregs with 120°C steam for 15 minutes, cooled to 40°C, added 35g of ester-producing yeast for every 100kg of skin dregs, and added cellulose-fruit by weight Glue compound enzyme 0.01%, mix evenly and transfer to cellar, ferment at 26°C for 25 days.

[0030] After the fermentation of the grape juice, a Charente st...

Embodiment 2

[0032] Remove the rotten fruit from the grape raw material, destem and crush, press, separate the grape juice from the grape pomace, and use a grape seed separator to sieve the grape seeds in the grape pomace to obtain the grape juice and the skin without the grape seeds respectively scum.

[0033] A part of the obtained pomace is mixed in the grape juice by the weight ratio of pomace: grape juice=1:4, adjust the acidity pH value of the mash to 3.3 with tartaric acid, add yeast in the ratio of 100L grape juice pomace mixture 18g, control Ferment at 12°C for 12 days, steam the rest of the skin dregs with steam at 110°C for 15 minutes, cool to 45°C, add 40 g of ester-producing yeast for every 100 kg of skin dregs, and add 0.02% of cellulose-pectin compound enzyme by weight at the same time, After mixing evenly, transfer to cellar and ferment for 25 days at 28°C.

[0034] After the fermentation of the grape juice, a Charente-style distillation still was used to distill to obtain...

Embodiment 3

[0036] Remove the rotten fruit from the grape raw material, destem and crush, press, separate the grape juice from the grape pomace, and use a grape seed separator to sieve the grape seeds in the grape pomace to obtain the grape juice and the skin without the grape seeds respectively scum.

[0037] A part in the obtained pomace is mixed in the grape juice by the weight ratio of pomace: grape juice=1:3.5, adjust the acidity pH value of the mash to 3.2 with tartaric acid, add yeast in the ratio of 20g of 100L grape juice pomace mixture, control Ferment at 12°C for 12 days, steam the rest of the dregs with steam at 125°C for 10 minutes, cool to 42°C, add 40g of ester-producing yeast for every 100kg of dregs, mix evenly, transfer to the cellar, and ferment at 30°C for 25 days sky.

[0038] After the grape juice is fermented, distill it in a Charente still to obtain distilled wine A with an alcohol content of 25% to 30%, and distill it with a stainless steel still to obtain distil...

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Abstract

The invention discloses a process for brewing high-degree aromatic grape spirit, which mainly comprises the steps of: juice and slag separation, skin and slag as well as juice fermentation, distillation, blending and the like. Compared with the prior art, in the process of the invention, grape pips in grapes are firstly removed and grape juice and a certain amount of grape pip-removed grape skin are mixed and fermented, a high-acidity and low-temperature fermentation process is adopted, thus the obtained grape spirit has quality characteristics of the grappa and the flavor of the high-qualitypure-grain white wind; the indexes of the total acid and the total ester are far higher than that of the grappa and slightly lower than that of the white wine, and the total quantity of ethyl acetateand ethyl lactate accounts for above 90 percent of the total ester quantity.

Description

Technical field: [0001] The invention relates to a wine brewing process, in particular to a highly aromatic grape spirit brewing process. Background technique: [0002] There are no literature or patent reports on the brewing process of medium-high grape spirits or grape liquor. There are three similar products and processes as follows: [0003] The first type: pure liquid fermentation (original brandy process). After the grapes are crushed, destemmed and squeezed, the pomace is discarded, the grape juice is fermented into wine (raw wine), and then the wine is distilled and concentrated in a Charente still or distillation tower to an alcohol content of 60-70% (v / v) The base wine (original brandy), then reduce the alcohol content, blend, and age to obtain the product. [0004] The second type: solid state fermentation. Grape pomace is used as raw material, after accumulation and fermentation, the base wine is distilled with water steam in a steamer to an alcohol content of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G3/12C12R1/645C12H6/02
Inventor 王运华
Owner SHIHEZI UNIVERSITY
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