Method for preparing ice wine

A production method, ice wine technology, applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of unstable flavor and quality of ice grape juice, difficult to obtain sugar content and flavor, etc., to achieve fruity Intense effect

Inactive Publication Date: 2014-04-09
JILIN JINDI WINE
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Problems solved by technology

Generally, the most ideal picking temperature in current technology is -8°C to -13°C, and the pressing temperature is -5 to -7°C, while the glucose content o

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  • Method for preparing ice wine
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Embodiment

[0018] The steps of the fermentation and brewing process: destemming and crushing, pressing fruit pieces into cans, adding yeast, fermentation, skin dregs separation and pressing, malic acid-lactic acid fermentation, adding sulfur dioxide, raw wine clarification and gum filtration, raw wine cold stability treatment, constant temperature storage.

[0019] Select a mountain grape cultivation base in the special area of ​​the Changbai Mountains, and choose the best latitude in the world to build a characteristic mountain grape base and a green grape base. The extension of the Changbai Mountain is at the same latitude as other ice wine producing countries in the world. This latitude is considered the "gold of ice wine" Latitude zone", where the soil is fertile, the forest is lush, there are rainwater, snow water, underground mineral spring three-dimensional water system, coupled with the original ecological environmental system, so that the grapes grown here do not need artificial ...

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Abstract

The invention discloses a method for preparing ice wine. The method comprises the following steps: 1) selective breeding: selecting the high-quality grape variety Shuangyou Shuanghong on northern latitude 41-42 degrees of Changbai Mountain range; 2) grape picking: selecting cold and silent nights with outdoor temperature of minus 15 to 20 DEG C from the second to the third week in December as the grape picking time, and carefully picking the grapes by manpower; 3) sorting and squeezing, wherein in the squeezing process, the squeezing temperature is lower than minus 15 DEG C, and the external temperature is kept to be lower than minus 15 DEG C; 4) fermenting, wherein the fermentation temperature is 20+/-5 DEG C and the fermentation time is 40-45 days; 5) freezing, wherein the constant freezing temperature is minus 5 DEG C, and the freezing time is 10-12 days; 6) low-temperature clarifying and separating of the clear juice; 7) malic acid-lactic acid fermenting; 8) clarifying and separating. Ice wine with alcoholic strength of 9-13% (Vol) can be produced, the sensory quality of the ice wine is pale yellow, and the ice wine is clear and transparent, fruity, plump and mellow and is sweet and refreshing.

Description

technical field [0001] The invention relates to a method for making ice wine. Background technique [0002] The production of ice wine was first invented in Germany. Due to the limitation of natural conditions, only a small amount of production was produced in Germany, Canada and other countries. Later, it was also produced in some areas of the United States, New Zealand and other countries, but the production process of artificial cooling was not ruled out. There are few reports on foreign ice production technology research and yeast strain research, and more reports on the promotion of its production areas and products and the analysis of ice wine components. There are reports of ice wine production in Northeast China, Northwest China and Shenzhen. Generally, the most ideal picking temperature in current technology is -8°C to -13°C, and the pressing temperature is -5 to -7°C, while the glucose content of wine is only 24%, it is difficult to obtain the most ideal sugar con...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 管慧东
Owner JILIN JINDI WINE
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