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Semi-sweet wine and making method thereof

A wine and semi-sweet technology, applied in the preparation of wine, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of reducing the sensory characteristics of wine, affecting the taste of wine, and reducing the quality of wine, so as to improve the quality Effect

Inactive Publication Date: 2013-12-25
SINO FRENCH JOINT VENTURE DYNASTY WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

.The method of adding sucrose to produce semi-sweet wine will affect the taste of the wine and reduce the sensory characteristics of the wine, thereby reducing the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A semi-sweet wine brewing process, using Cabernet Sauvignon grapes (Cabernet Sauvignon) as raw materials, the process is: sorting and inspection of raw materials → destemming and crushing → separation of part of the grape juice → alcoholic fermentation of the remaining pulp → mixing Separation→blending and blending→clarification treatment→freezing treatment→filling→packaging and storage; the process conditions are:

[0020] 1) First of all, strictly sort the raw materials of Cabernet Sauvignon grapes. It is required that the ears are neat and mature, and the coloring rate reaches 100%. The sugar content is 225g / L, and the acid content is 7.0g / L;

[0021] 2) After removing the fruit stem and breaking the peel, put it into the fermenter, add food-grade sulfurous acid and pectinase evenly, and the amount of food-grade sulfurous acid added is expressed as SO 2 Calculated as 60mg / L, the amount of pectinase added is 0.02g / L;

[0022] 3) Separate 10% grape juice from the pul...

Embodiment 2

[0032] A sweet wine brewing process, using Merlot grapes (Merlot) as raw materials, the process is: sorting and inspection of raw materials → destemming and crushing → separation of part of the grape juice → alcoholic fermentation of the remaining pulp → mixing and separation → blending Blending→clarification treatment→freezing treatment→filling→packaging and storage; the process conditions are:

[0033] 1) Strictly sort the raw materials of Merlot grapes (Merlot) first, and require the ears to be neat and mature, with a coloring rate of 100%, thoroughly remove diseased, rotten and pesticide-contaminated fruits, and conduct sampling tests on grape raw materials. The amount is 216g / L, and the acid content is 6.5g / L;

[0034] 2) After removing the fruit stem and breaking the peel, put it into the fermenter, add food-grade sulfurous acid and pectinase evenly, and the amount of food-grade sulfurous acid added is expressed as SO 2 Calculated as 50mg / L, the amount of pectinase adde...

Embodiment 3

[0045] A sweet wine brewing process, using Merlot grapes (Merlot) as raw materials, the process is: sorting and inspection of raw materials → destemming and crushing → separation of part of the grape juice → alcoholic fermentation of the remaining pulp → mixing and separation → blending Blending→clarification treatment→freezing treatment→filling→packaging and storage; the process conditions are:

[0046] 1) First of all, the raw materials of Jiamei grapes are strictly sorted, and the ears are required to be neat and mature, and the coloring rate is 100%. L, acid content 6.8g / L;

[0047] 2) After removing the fruit stem and breaking the peel, put it into the fermenter, add food-grade sulfurous acid and pectinase evenly, and the amount of food-grade sulfurous acid added is expressed as SO 2 Calculated as 55mg / L, the amount of pectinase added is 0.02g / L;

[0048] 3) Separate 15% grape juice from the pulp by volume and store it at low temperature at 5°C;

[0049] 4) Use aging r...

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PUM

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Abstract

The invention provides semi-sweet wine. The semi-sweet wine is characterized by having the physicochemical indexes that the alcoholic strength is larger than or equal to 9.5 percent V / V, the reducing sugar is larger than or equal to 12.1g / L and smaller than or equal to 50g / L, the total acidity is 6.5-7.0g / L, the free sulfur dioxide is larger than or equal to 40mg / L and smaller than or equal to 45mg / L, the total sulfur dioxide is smaller than or equal to 150mg / L, the tannin is larger than or equal to 1.0g / L and the volatile acid is smaller than or equal to 0.8g / L. The invention further discloses the preparation technology of the semi-sweet wine. The preparation technology is scientific, reasonable, simple and easy to control, improves the quality of the semi-sweet wine and is suitable for large-scale mechanized production.

Description

technical field [0001] The invention belongs to the technical field of wine and its brewing, in particular to a semi-sweet wine and its brewing method. Background technique [0002] Semi-sweet wine refers to wine with a sugar content of 12.1g / L-45g / L. At present, in the brewing process of semi-sweet wine, the method of stopping fermentation in advance or adding sucrose is usually used to produce semi-sweet wine. These methods affect the formation of the first-class aroma and second-class aroma of wine, reduce the aroma characteristics of wine, and add sucrose also affect the taste of wine, and finally reduce the quality of wine and affect the economic interests of producers. [0003] The Chinese patent application with application number 201310134766.4 discloses a semi-sweet wine and a preparation method thereof, in which sucrose or white sugar is added in the preparation process. .The method of adding sucrose to produce semi-sweet wine will affect the taste of the wine, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/865
Inventor 火兴三
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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