Process for brewing high-grade dry botrytis sweet white wine

A technology for white wine and white grapes, which is applied to the brewing process of high-grade dried noble rot sweet white wine, can solve the problems of rotten grapes, difficulty in meeting the requirements of glucose level, and difficulty in brewing sweet wine, etc., and achieves rich aroma and taste. sweet effect

Inactive Publication Date: 2011-08-31
GUANGXIA YINCHUAN HELANSHAN WINE BREWERY
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Problems solved by technology

[0002] Sweet wine is very suitable for the taste of Chinese people, but the sugar content of grapes, the main raw material used for wine making, is often difficult to meet the requirements. Many wineries use artificial sugaring methods to increase the sugar content of wine
Due to the influence of natural conditions in the eastern foothills of Helan Mountain in China, the glucose level is difficult to meet the requirements, and during the fruit ripening period, due to the influence of the rainy season, grapes are prone to mildew and rot, and it is difficult to brew sweet wine

Method used

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  • Process for brewing high-grade dry botrytis sweet white wine

Examples

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Embodiment 1

[0010] Example 1, the production of Chardonnay (Chardonnay) dried botrytized 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 case, the sugar content of Chardonnay fruit is 200g / L, and the total acid is 7.6 g / L. After harvesting, pick out moldy and rotten fruits and raw green fruits, and choose a place that is dry, sheltered from rain and well ventilated, and put the whole ear in the air on a bamboo tent covered with gauze, turning it over every other day, until a thin layer of fruit is formed on the skin. When the sugar content of the fruit reaches ≥280 g / L, after destemming, use a manual screw press to squeeze at room temperature, the juice yield is 23%, t...

Embodiment 2

[0015] Example 2, the production of Chenin Blanc (Chenin Blanc) dried botrytized sweet white wine.

[0016] Try to delay the harvesting of the fruit. Chenin Blanc is 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, which will cause losses. Before harvesting, measure the sugar content, total acid and other indicators of the fruit. In this example, the sugar content of Chenin Blanc fruit is 200g / L, and the total acid is 6.6 g / L. After harvesting, pick out moldy and rotten fruits and raw green fruits, and choose a place that is dry, sheltered from rain and well ventilated, and put the whole ear in the air on a bamboo tent covered with gauze, turning it over every other day, until a thin layer of fruit is formed on the skin. When the sugar content of the fruit reaches ≥280 g / L, after destemming, it is squeezed with a manual screw press at room temperature. The juice yield is 26%, and the ...

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Abstract

The invention relates to a process for brewing high-grade dry botrytis sweet white wine. The process is characterized by comprising the following steps of: picking white grapes of which the sugar content is more than or equal to 200g/L and the total acidity is between 6 and 8g/L, removing rotten and unripe grapes, drying complete strings of white grapes on a bamboo curtain externally covered by gauze in a dry, rainproof and well ventilated place, pressing at room temperature, and controlling the juice yield to be 20 to 40 percent; adding 60 to 100 mg of liquid sulfurous acid for wine-making industry into the each liter of obtained grape juice, clarifying for 24 to 72 hours, and separating clear juice; and controlling the temperature and fermenting the clear juice at the temperature of between 14 and 16 DEG C and then separating, and aging for 12 to 24 months. The high-grade dry botrytis sweet white wine brewed by the method has sweet and wet mouthfeel, strong fruity flavor and wine fragrance, also has some botrytis characteristics and can adapt to the mouthfeel of the majority of consumers.

Description

technical field [0001] The invention relates to a brewing process of high-grade dry noble rot sweet white wine. Background technique [0002] Sweet wine is very suitable for the taste of Chinese people, but the sugar content of grapes, the main raw material used for wine making, is often difficult to meet the requirements. Many wineries use artificial sugaring to increase the sugar content of wine. Due to the influence of natural conditions in the eastern foothills of Helan Mountain in China, it is difficult to meet the requirements of glucose concentration, and during the fruit ripening period, due to the influence of the rainy season, grapes are prone to mildew and rot, and it is difficult to brew sweet wines. Contents of the invention [0003] The purpose of the present invention is to provide a high-grade dry noble rot sweet white wine brewing process, the wine brewed by this method has a sweet taste, fruity aroma, strong wine aroma, and some noble rot characteristics,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 卢大晶张军翔刘榆郭万柏周淑珍葛保林任艳玲丁玉镯戴仲龙
Owner GUANGXIA YINCHUAN HELANSHAN WINE BREWERY
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