Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof

A technology for compounding fermentation and wine, applied in the field of brewing wine, can solve the problems of unstable shelf life and the existence of microorganisms, and achieve the effect of guaranteeing color, guaranteeing shelf life and reducing toxic effects.

Active Publication Date: 2012-08-15
甘肃省轻工研究院有限责任公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most wines on the market have an alcohol content of 8-14%vol. Although sterile filtration and filling are used, microorganisms still exist, and the shelf life is unstable. A certain amount of preservatives must be added to ensure that the shelf life of the product is stable at 24. month level

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Grape varieties cultivated and planted in a large area in Gansu Province are selected, picked after maturity, spread out in the sun, and concentrated naturally to enrich the sugar, color, aroma and active ingredients. When the glucose content in the air reaches 28-32%, Sorting, destemming, and crushing are carried out to obtain grape juice; according to volume percentage, 70% of wine yeast and 30% of rice wine yeast are respectively taken to form dual-strain yeast; the prepared dual-strain yeast is added to grape juice, The inoculation amount of double-strain yeast is 2.5% of the grape juice, and the fermentation is carried out at a temperature of 15-22°C; when the sugar content of the fermented juice drops to 13-15%, the sugar content after concentration by sunlight is added to reach 28 ~32% of the grapes and raisins of the same variety as the grape, increase the sugar content of the fermentation juice to 22%, so as to gradually increase the alcohol content of the ferme...

Embodiment 2

[0045] Grape varieties cultivated in a large area in Gansu Province are selected. After they are mature, they are picked and spread out in the sun. They are naturally concentrated and enriched in sugar, color, aroma and active ingredients. When the glucose content in the air reaches 30-32%, Carry out sorting, destemming, crushing to obtain grape juice; take 50% of wine yeast and 50% of rice wine yeast respectively according to volume percentage, and make double-strain yeast; add the double-strain yeast into grape juice, double The inoculum amount of the strain yeast is 1.3% of the grape juice, and the fermentation is carried out at a temperature of 18-23°C; when the sugar content of the fermented juice drops to 15-17%, the sugar content concentrated by sunlight is added to reach 30-20%. 32% of the grapes and raisins of the same variety as the grape increase the sugar content of the fermented juice to 24%, so as to gradually increase the alcohol content of the fermented mash, so...

Embodiment 3

[0047] The grape varieties cultivated and planted on a large scale in Gansu Province are selected. When they are mature, they are picked and cooled in the sun. They are naturally concentrated and enriched in sugar, color, aroma and active ingredients. When the glucose content in the air reaches 34-36% , sorting, destemming, and crushing to obtain grape juice; according to volume percentage, take 30% of wine yeast and 70% of rice wine yeast respectively to make dual-strain yeast; add the prepared dual-strain yeast to grape juice , the inoculum amount of double-strain yeast is 0.5% of the grape juice, and the fermentation is carried out at a temperature of 18-26°C; when the sugar content of the fermented juice drops to 16-18%, the grapes concentrated by sunlight and For raisins of the same variety, increase the sugar content of the fermented juice to 30% to gradually increase the alcohol content of the fermented mash. The final fermentation alcohol content reaches 22.5% vol and e...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides novel grape wine made by using a double-feeding and double-bacterium compound fermentation process and a making method thereof. The making method comprises the following steps of: laying and airing mature grapes, and when the sugar degree of the grapes is up to 28 to 36 percent, sorting, stemming and crushing the grapes, so as to obtain grape syrup; preparing double-bacterium yeast by using wine yeast and rice wine yeast; adding the prepared double-bacterium yeast into the grape syrup for fermentation; complementing the laid and aired grapes and partial raisins of the same type with the grapes into fermented juice of which the sugar degree is reduced, increasing the degree of the fermented juice so as to gradually increase the fermented raw alcohol content, so that the final fermented alcohol content is more than or equal to 18 percent_vol, and performing post-fermentation; after the post-fermentation is finished, adding distilled grape wine and the raisins intopost-fermented juice; standing and soaking for at least six months; and squeezing and separating grape peels and grape seeds from alcohol liquid, clarifying and filtering the alcohol liquid, so as toobtain the novel grape wine. The shelf life of the grape wine is stable; and the grape wine does not contain preservative, so that the safety of drinking the wine is improved.

Description

Technical field [0001] The present invention is the field of brewing wine technology, which involves a wine, which involves a new type of wine made of double -casting and double -bacterial reproduction and fermentation process. The invention also involves a new wine brewing method. Background technique [0002] Foreign wine has a long history and a variety of varieties. In addition to dried wine, ice wine, liquid wine, there are also peach red wines, sparkling wine, strengthening wine, adding wine, etc.The old world with theme and a new world with the theme of modern mechanization processing. [0003] Most of the domestic wine processing draws on the production and processing technology of the new world abroad, and the mass production and processing of large -scale production and processing are brewed. Only a few companies learn from the business model of the old world of foreign countries to build the wine manor.From the perspective of grape varieties, processing processes and w...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G1/02
Inventor 赵煜李玉忠金红陈兴叶张怀予陆宏科王千存殷欣
Owner 甘肃省轻工研究院有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap