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Wine-making process

A wine and technology technology, applied in the field of mannoprotein wine brewing technology, can solve the problems of the influence of mannoprotein on the taste of wine, no research and production of similar products, precipitation, etc., to achieve full body, solve precipitation turbidity, and taste round and mellow effect

Inactive Publication Date: 2011-08-31
HANGZHOU AUBOCAVES WINE
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Problems solved by technology

However, precipitation or turbidity is easy to occur in the brewing process, and the timing of adding mannoprotein will also affect the taste of wine. Due to the intellectual property rights involved, there is no clear technical data available at home and abroad, and there is no similar product in China. reports produced by research

Method used

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Experimental program
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Effect test

Embodiment

[0017] The first stage: Mannoprotein preparation

[0018] 1. Put the wine lees in the reaction kettle, add 8~30g / hL enzyme preparation;

[0019] The added enzyme preparation is a compound enzyme of β-1,3-glucosidase, β-1,6-glucosidase and chitosanase, and the above enzymes are all derived from the enzyme preparation of Novo Nordisk, Denmark laboratory.

[0020] 2. Heat until the temperature in the reactor is 50~55°C, keep it warm for 1~3 hours and then raise the temperature to 100~120°C.

[0021] 3. Pump the material into the separation tank, and centrifuge in a 4000r / min continuous centrifuge to obtain the aqueous mannoprotein separated for the first time.

[0022] 4. Filter the supernatant separated by the centrifuge through a diatomaceous earth filter, remove the filtrate, and obtain the aqueous mannoprotein obtained by the second separation.

[0023] 5. Mix the water-containing mannoproteins obtained by the two separations, and naturally precipitate them under the con...

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Abstract

The invention relates to a wine-making process which mainly comprises the steps of squeezing grape materials, inoculating with yeast to carry out alcohol fermentation, inoculating with lactic acid bacteria to carry out malic acid-lactic acid fermentation, aging, cool stabilizing, filtering, sterilizing, filling and the like. In the process, mannoproteins extracted and produced from the fermentation byproduct wine lees are added three times (i.e. after the materials are squeezed, when the lactic acid bacteria are inoculated, and after cool stabilizing and filtering). The method provided by the invention effectively avoids the precipitation and turbidity in the wine-making process and increases the polysaccharide content. The obtained wine is clear and transparent, has intense scent, can send out the typical variety aroma and the unique alcohol aroma, is full-bodied and has a mellow and coordinated mouthfeel.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a wine brewing process in which mannoprotein extracted from fermentation by-product lees is added to fermentation raw materials. Background technique [0002] At present, people's understanding and understanding of low alcohol content of wine, natural health, nutrition and health care, coupled with the needs of life communication, the consumption of wine, especially high-quality wine, is increasing. Statistics show that the growth of wine consumption in my country will continue to grow at a rate of more than 15-20% every year. The development of high-end wine technology has changed the restriction of raw material production by the place of origin. Famous domestic wine companies and world-renowned wineries have begun to try to purchase high-quality grape raw materials from around the world, using unique production technology with intellectual property rights to brew high-end wines of thei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/225C12R1/645
Inventor 胡博然
Owner HANGZHOU AUBOCAVES WINE
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