Brewing technology of functional wine

A wine and functional technology, applied in the field of functional wine brewing, can solve the problems of discarded grape skins, insufficient functional components, complete utilization, waste of resources, etc.

Inactive Publication Date: 2012-04-04
天津市食品加工工程中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production of white wine, grape skins and seeds are completely discarded, resulting in a great waste of resources
[0003] The traditional winemaking process generally adopts juicing, fermentation, clarification, secondary alcoholic fermentation, filter aging and other processes. During the processing, the functional components cannot be fully and completely utilized. Therefore, compared with fresh grapes, wine is also relatively inferior in efficacy. discounted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0011] Raw materials: Fresh grapes are selected to remove fruit stems and rotten fruits, crushed, add 20% peel and seeds, adjust ingredients: inoculation: activate active dry yeast with 3-8% sucrose water, add 150 g / ton to the fermenter middle.

[0012] Fermentation: Put the raw materials into the fermenter, control the temperature at 18-22°C, and finish the fermentation in 7-10 days. At the end, the alcohol content is greater than 10% (V / V). During the fermentation period, open cycle every day, and each cycle time is 40-100%. 60 minutes. Skin pomace separation: Use a centrifugal pump to draw out the fermented liquid, then open the door of the fermenter to remove grape skins and seeds, and extract the fermented liquid. Post-fermentation: During this period, the temperature is controlled at 20°C, and the fermentation is carried out until the residual sugar is less than 4g / L; the fermentation ends in 10-15 days.

[0013] Add 1-3% compound protease (alkaline protease, endonucle...

example 2

[0016] Raw materials: Fresh grapes are selected to remove fruit stems and rotten fruits, crushed, skin dregs are separated, inoculated: active dry yeast is activated with 3-8% sucrose water, and added to the fermenter at a ratio of 150 g / ton.

[0017] Fermentation: Put the raw materials into the fermenter, control the temperature at 18-22°C, and finish the fermentation in 7-10 days. At the end, the alcohol content is greater than 10% (V / V). During the fermentation period, open cycle every day, and each cycle time is 40-100%. 60 minutes. Post-fermentation: During this period, the temperature is controlled at 20°C, and the fermentation is carried out until the residual sugar is less than 4g / L; the fermentation ends in 10-15 days.

[0018] Add 5% compound enzymes (β-glucanase, mannanase, papain, alkaline protease, phosphodiesterase) to the wine legs to break the cell wall of the yeast, and age with wine legs for 3-6 months. Filtering and changing barrels: Use a diatomaceous ear...

example 3

[0021] Raw materials: Fresh grapes are selected to remove fruit stems and rotten fruits, crushed, skin dregs are separated, inoculated: active dry yeast is activated with 3-8% sucrose water, and added to the fermenter at a ratio of 150 g / ton.

[0022] Fermentation: Put the raw materials into the fermenter, control the temperature at 18-22°C, and finish the fermentation in 7-10 days. At the end, the alcohol content is greater than 10% (V / V). During the fermentation period, open cycle every day, and each cycle time is 40-100%. 60 minutes. Post-fermentation: During this period, the temperature is controlled at 20°C, and the fermentation is carried out until the residual sugar is less than 4g / L; the fermentation ends in 10-15 days.

[0023] Aging with wine legs for 3-6 months. Filtering and changing barrels: Use a diatomaceous earth filter to filter out the sake. Balanced deployment: add 3-4L of sulfurous acid to the wine to free SO in the wine 2 The amount is 30-50ppm, and the...

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PUM

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Abstract

A brewing technology of functional wine comprises the following key steps: adding a certain amount of grape peel and seeds for fermentation during fermentation so as to improve the content of functional ingredients, performing wall breaking treatment for yeast of wine lees using bioenzyme cell wall breaking technology after fermentation so as to dissolve the zymosan (mainly mannoproteins ) fully. A method of aging with wine lees is employed to improve the quality of wine, thus to optimize the taste, color, and flavor of the wine, and to increase the content of the functional ingredients.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a functional wine brewing technology. Background technique [0002] Grape is a world-renowned fruit variety for fresh food, wine making and juice making. It has high sugar content, strong fragrance and bright color, and is deeply loved by consumers. According to relevant data, wine has many health benefits, such as increasing appetite, nourishing, helping digestion, losing weight, diuretic, sterilizing, preventing and treating cardiovascular diseases, and can also help improve memory. Nutritionists have found that grape skins and seeds contain a variety of active ingredients, including rich resveratrol, cellulose, flavonoids and other substances. Resveratrol is a polyhydric phenolic compound. In addition to preventing cardiovascular and cerebrovascular diseases, this substance also has a strong anti-cancer ability; flavonoids can promote the increase of high-density lipoprotein in the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/865
Inventor 胡云峰张泽生肖娟江常杰
Owner 天津市食品加工工程中心
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