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Production technology of low-alcohol low-foam white wine

A technology for white wine and production process, which is applied in the preparation of wine, alcoholic beverages, microorganisms, etc., can solve the problems of insufficient acidity and unsuitable taste for Chinese people, and achieves elimination of oxidation, fresh and strong aroma, and stable alcohol fermentation. Effect

Active Publication Date: 2012-07-25
COFCO GREAT WALL WINE YANTAI
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AI Technical Summary

Problems solved by technology

[0004] At present, the existing sparkling wines generally have high acidity, refreshing but not full-bodied, and the aroma has obvious characteristics of yeast, which is not suitable for Chinese tastes

Method used

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Embodiment Construction

[0036] Specific embodiments of the present invention are given below to further illustrate the present invention.

[0037] A production process of low-alcohol and low-foaming white wine includes the following process:

[0038] 1. Destemmed broken

[0039] Destemmed and broken Zeshan grapes, and then added sulfur dioxide and pectinase into the grapes, the amount of sulfur dioxide added is 60-80mg / L, and the amount of pectinase added is 0.015-0.025g / L;

[0040] Zeshan grape, commonly known as small white rose grape, Eurasian species, nearly round, greenish-yellow, thin skin, juicy flesh, sweet taste, strong rose fragrance, originating from the eastern Mediterranean coast, currently in Shandong It is planted in large quantities in Zeshan area and is mainly fresh food. This variety has rich aroma and full-bodied wine, suitable for brewing high-quality white wine. Zeshan grapes germinate in early April, bloom in mid-May, and fruit in mid-to-late August It matures earlier than normal grape...

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Abstract

The invention relates to a production technology of low-alcohol low-foam white wine, belonging to the technical field of a production technology of low-alcohol low-foam white wine. The production technology comprises the following steps of: 1, removing grape stem and breaking; 2, squeezing under the protection of low-temperature nitrogen; 3, clarifying at low temperature; 4, controlling temperature and fermenting stably; 5, terminating alcoholic fermentation midway; 6, clarifying at low-temperature and maintained pressure; 7, separating low-temperature clear juice and placing the jar upside down; 8, fining and filtering; 9, releasing pressure and freezing; 10, sterilizing and filtering; and 11, recovering temperature and releasing pressure. According to the invention, the low-alcohol low-foam white wine has clear and sweet mouthfeel, fresh and rich flavor, mellow body, delicate and lasting carbon dioxide bubbles and simple production technology, and better fits the taste of Chinese people.

Description

Technical field [0001] The invention relates to a production process of low-alcohol and low-foam white wine, belonging to the technical field of production technology of low-alcohol and low-foam white wine. Background technique [0002] For the Chinese market, the wine industry is an emerging sunrise industry. China's wine production is increasing year by year. It has achieved rapid development in the past two decades. From 2001 to 2006, China's wine production and sales increased. Doubled, my country’s total wine production and sales volume reached about 1 million tons in 2010, an increase of about 200% compared with the early 1990s. [0003] In terms of wine consumption, China is already the eighth largest wine country in the world and the largest consumer country in Asia, with an annual consumption growth of 18.5%, while the growth rate of global wine consumption is only 9.15%, which shows that the Chinese wine market Has ushered in a period of rapid growth. However, China's wi...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12R1/865
Inventor 李进李泽福王作仁都振江栾红蕾
Owner COFCO GREAT WALL WINE YANTAI
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