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Method for preparing Meili sparkling wine

A grape and sparkling wine technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of sparkling wine types and production difficulties, complicated production processes, poor quality control, etc., to shorten production. The effect of cycle, fresh and smooth taste, and simplified production process

Inactive Publication Date: 2011-09-14
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No Meili grapes are used as raw materials to make sparkling wine, and there are many problems in the secondary fermentation, such as: long production cycle, complicated production process, high cost, poor quality control, etc.
These problems have brought certain difficulties to the types and production of sparkling wine

Method used

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  • Method for preparing Meili sparkling wine
  • Method for preparing Meili sparkling wine

Examples

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Embodiment Construction

[0016] According to the invention, Meili grapes are squeezed, clear juice is alcohol-fermented, and the gas in the late stage of fermentation is retained to obtain Meili sparkling wine. The specific implementation steps are as follows:

[0017] (1) For the first time, Meili grapes were used as raw materials for sparkling wine, and the maturity control of raw materials:

[0018] Determination of reducing sugars and total acids, harvested manually when reaching optimum maturity (sugar-acid ratio equal to or greater than 20).

[0019] (2) Harvesting: When harvesting, try to keep the fruit intact and not damaged.

[0020] (3) Sorting of raw materials: select fruits with good maturity and no diseases, and remove green fruits and rotten fruits

[0021] fruit.

[0022] (4) Cooling down: the grape fruit is subjected to cold treatment to make the temperature reach 2°C.

[0023] (5) Squeeze the juice: when squeezing, control the juice yield at 50%, add sulfur dioxide 50mg / L after sq...

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PUM

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Abstract

The invention relates to a method for preparing wine, in particular to a method for preparing Meili sparkling wine. By the method, the fragrance characteristic of Meili grape fruits is kept, the natural value of the Meili grape fruits is preserved, carbon dioxide gas generated by sugar fermentation of the fruits is retained, the damage to the mouthfeel of fruit wine caused by artificially adding carbon dioxide is avoided, and the brewing process is simplified. The method comprises the following operation steps of: (1) controlling the maturity of Meili grapes serving as a raw material of the sparkling wine; (2) picking and sorting; (3) squeezing and taking juice, and adding sulfur dioxide; (4) clarifying; (5) performing alcoholic fermentation; (6) transferring into a tank; (7) terminating fermentation; (8) refrigerating and aging; and (9) filtering under constant pressure, and filling.

Description

1. Technical field: [0001] The invention relates to a method for preparing wine, in particular to a method for preparing Meili sparkling wine. 2. Background technology: [0002] Meili grapes were bred by the Wine School of Northwest Agriculture and Forestry University from 1982 to 1999 using the "multi-generation reincarnation hybridization method". The parents are Merlot, Riesling and Muscat. This variety has strong fruiting ability, high and stable yield, strong stress resistance and adaptability, and is easy to cultivate. The fruit quality is good, and it is a medium-ripening grape variety for brewing high-quality wine and fresh food. Sparkling wine is a very popular wine in the international market, with a large annual consumption. Sparkling wine is usually fermented and brewed from artificially cultivated berries. Traditional sparkling wine raw materials are mainly Cabernet Franc, Pinot Noir, Chardonnay, etc., and the method is mainly to carry out secondary fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 王华李华梁艳英
Owner NORTHWEST A & F UNIV
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