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Fresh wine and production method thereof

A production method, wine technology, applied in the direction of wine preparation, microbiological-based methods, biochemical equipment and methods, etc., can solve the problems such as the decline of quota ratio, no wine, and the production is not modern, so as to reduce the utilization rate, The effect of shortening the fermentation time and speeding up the production progress

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

AI Technical Summary

Problems solved by technology

[0002] At present, in the winemaking industry worldwide, the traditional wine production method has been adopted, and the grapes are sealed and fermented for several years at a relatively low temperature (11-20°C environment), and then sold on the market. Wine has the characteristics of mellow, fragrant and strong. However, due to the limitation of traditional wine-making methods, in order not to affect various qualities (aroma, alcohol, color, etc.), the current wine-making method uses low-temperature brewing, and there is no high-temperature brewing. way of making wine
[0003] However, with the acceleration of the pace of social life, the speed of wine produced by traditional methods is far from meeting the needs of the current society, and as social consumption becomes younger, consumers of wine products are becoming younger and family-oriented. The wine produced by the traditional wine brewing method is not only less than the modern rhythm in terms of output, but also tends to be older in terms of taste. More and more consumers (students, young white-collar workers, family gatherings, etc.) prefer beer with short production time, high output and fresh taste

Method used

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  • Fresh wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Filter the freshly squeezed grape juice by clarification and filtration to obtain grape juice without impurities;

[0029] (2) Mix the grape juice and wine yeast in step 1 in a weight ratio of 100:0.05;

[0030] (3) Put the solution obtained in step 2 into a sealed container and place it in an environment of 30°C to ferment for 100 hours to form wine;

[0031] (4) The fermented solution is filtered through a microporous filter with a pore size of 0.45um to obtain impurity-free wine;

[0032] (5) The solution after the secondary filtration is sealed and filled by low-temperature aseptic cold filling;

[0033] (6) Store in a low temperature environment of 6°C after sealing and filling.

[0034] The concrete quality of the wine that embodiment 1 brews is as follows:

[0035] The grape juice with a sugar content of 19.3% was divided into three parts and fermented under the above conditions, and the grape juice was sampled at the following time to detect changes in su...

Embodiment 2

[0039] (1) Freshly squeezed grape juice is filtered through clarification and filtration to obtain impurity-free grape juice or grape juice obtained by diluting concentrated grape juice;

[0040] (2) Mix the grape juice in step 1 with wine yeast in a weight ratio of 100:0.07;

[0041] (3) Put the solution obtained in step 2 into a sealed container and place it in an environment of 32°C to ferment for 85 hours to form wine;

[0042] (4) The fermented solution is filtered by microporous filtration with a pore size of 0.1um to obtain wine without impurities;

[0043] (5) The solution after the secondary filtration is sealed and filled by low-temperature aseptic cold filling;

[0044] (6) Store in a low temperature environment of 6°C after sealing and filling.

[0045] The concrete quality of the wine that embodiment 2 brews is as follows:

[0046] The grape juice with a sugar content of 16.3% was divided into three parts and fermented under the above conditions, and the grape ...

Embodiment 3

[0050] (1) Freshly squeezed grape juice is filtered through clarification and filtration to obtain impurity-free grape juice or grape juice obtained by diluting concentrated grape juice;

[0051] (2) Mix the grape juice in step 1 with wine yeast in a weight ratio of 100:0.1;

[0052] (3) Put the solution obtained in step 2 into a sealed container and place it in an environment of 34°C to ferment for 60 hours to form wine;

[0053] (4) The fermented solution is filtered through a microporous filter with a pore size of 0.26um to obtain impurity-free wine;

[0054] (5) The solution after the secondary filtration is sealed and filled by low-temperature aseptic cold filling;

[0055] (6) Store in a low temperature environment of 0°C after sealing and filling.

[0056] The concrete quality of the wine that embodiment 3 brews is as follows:

[0057] The grape juice with a sugar content of 21.2% was divided into three parts and fermented under the above conditions, and the grape juic...

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Abstract

The invention discloses fresh wine brewed in a short time period and production method thereof. The fresh wine is prepared by diluting fresh grape juice or concentrated grape juice, placing the diluted grape juice in a sealed container and fermenting, wherein in a fermentation process, the sealed container containing the grape juice is placed in an environment at the temperature of 30 to 34 DEG C for 0 to 100 hours' fermentation. The wine and the method have the advantages that: the brewing time is short; the production process of producers is accelerated; the production yield is improved; the utilization rate of machines is improved; and the like.

Description

technical field [0001] The invention relates to fresh wine and a production method thereof. Background technique [0002] At present, in the winemaking industry worldwide, the traditional wine production method has been adopted, and the grapes are sealed and fermented for several years at a relatively low temperature (11-20°C environment), and then sold on the market. Wine has the characteristics of mellow, fragrant and strong. However, due to the limitation of traditional wine-making methods, in order not to affect various qualities (aroma, alcohol, color, etc.), the current wine-making method uses low-temperature brewing, and there is no high-temperature brewing. way of making wine. [0003] However, with the acceleration of the pace of social life, the speed of wine produced by traditional methods is far from meeting the needs of the current society, and as social consumption becomes younger, consumers of wine products are becoming younger and family-oriented. The wine ...

Claims

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Application Information

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IPC IPC(8): C12R1/865C12G1/022
Inventor 冯英
Owner 冯英
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