Ageing sweet-white wine and brewing process of ageing sweet-white wine
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A white wine and aging technology, applied in the preparation of wine, the preparation of alcoholic beverages, microorganisms, etc., can solve the problems of complex brewing process and low production level, achieve a breakthrough in process bottlenecks, reduce production costs, and achieve a mellow and full taste Effect
Active Publication Date: 2014-07-09
COFCO GREAT WALL WINE YANTAI
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[0005] The purpose of the present invention is to solve the above-mentioned deficiencies in the prior art, provide a kind of aging type sweet white wine and its brewing process, solve the problem that the existing high-grade sweet white wine brewing process is extremely complicated, grape raw materials have very strict requirements on natural environmental conditions, and the yield Low-level problems, to achieve large-scale production of products
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Embodiment 1
[0054] The aged sweet white wine of this example requires physical and chemical indicators: 80 g / L≤reducing sugar (calculated by glucose)≤90g / L, 7.0 g / L≤total acidity (calculated by tartaric acid)≤8.5g / L, 10.0%vol≤alcohol content≤12.0%vol, 30 mg / L≤free sulfur dioxide≤45 mg / L, total sulfur dioxide≤250mg / L, volatile acid (calculated as acetic acid)≤1.0g / L.
[0055] The grapes used for brewing are Petit Manson grapes.
[0056] The specific operation steps of the aging sweet white wine brewing process are as follows:
[0057] 1. Grape selection and destemming: Delay the harvest period of Petit Manson grapes until the total sugar content (calculated by glucose) ≥ 280 g / L, 8.0 g / L ≤ total acidity (calculated by tartaric acid) ≤ 9.0 g / L Carry out manual picking, remove moldy, green, and diseased fruit ears first, and ensure that there are no leaves and sundries mixed in. Before removing the stems and breaking them, carry out a second grain-by-grain selection, so that all the fruit g...
Embodiment 2
[0087] For the aged sweet white wine in this example, the physical and chemical index requirements: 80 g / L≤reducing sugar (calculated as glucose)≤90g / L, 7.0 g / L≤total acidity (calculated as tartaric acid)≤8.5g / L, 10.0 %vol≤alcohol content≤12.0%vol, 30 mg / L≤free sulfur dioxide≤45 mg / L, total sulfur dioxide≤250mg / L, volatile acid (calculated as acetic acid)≤1.0g / L.
[0088] The grapes used for brewing are Petit Manson grapes.
[0089] The specific operation steps of its brewing process are:
[0090] 1. Grape selection and destemming: Delay the harvest period of Petit Manson grapes until the total sugar content (calculated by glucose) ≥ 280 g / L, 8.0 g / L ≤ total acidity (calculated by tartaric acid) ≤ 9.0 g / L Carry out manual picking, remove moldy, green, and diseased fruit ears first, and ensure that there are no leaves and sundries mixed in. Before removing the stems and breaking them, carry out a second grain-by-grain selection, so that all the fruit grains are separated from ...
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Abstract
The invention relates to an ageing sweet-white wine and a brewing process of the ageing sweet-white wine, belonging to the technical field of brewing of wines. The physicochemical indexes of the ageing sweet-white wine disclosed by the invention are as follows: the content of reducing sugar is 80-90 g/L; the total acidity is 7.0-8.5 g/L; the alcoholic strength is 10.0-12.0%vol; the content of free sulphur dioxide is 30-45 mg/L; the total content of sulphur dioxide is less than or equal to 250 mg/L; the content of volatile acid is less than or equal to 1.0 g/L. The brewing process of the ageing sweet-white wine disclosed by the invention comprises the following steps of: (1) finely selecting grapes and removing stems; (2) crushing; (3) technically dividing; (4) centrifuging and clarifying at low temperature; (5) fining at low temperature, and filtering; (6) ageing by using an oak barrel; (7) blending and mixing; (8) fining for the second time, and filtering; (9) coldly processing stability; (10) sterilizing and filtering; (11) filling finished goods; (12) storing in a bottle. The ageing sweet-white wine disclosed by the invention is full-bodied in fragrance, graceful, lasting and plump in mouth feel; the brewing process of the ageing sweet-white wine disclosed by the invention is simple, scientific and convenient to operate; the production cost can be effectively reduced; the scale production of high-end sweet-white wines is realized.
Description
technical field [0001] The invention relates to an aging type sweet white wine and a brewing process thereof, belonging to the wine brewing technology. Background technique [0002] Wine is rich in a variety of nutrients, which have a good auxiliary effect on regulating and maintaining the physiological functions of the human body. Therefore, more and more people choose to drink wine, and they also have diverse requirements for wine types. At present, the mainstream in the domestic market 90% of wine products are dry red and dry white wines, with a single type structure and lack of diversified competitive advantages, especially sweet white, sparkling and other small wines, most of which are mainly low-end products, without independent high-end brands , unable to meet the needs of special groups. [0003] The current international mainstream high-end sweet white wine can be divided into two categories: one is ice wine mainly brewed from Vidal, Riesling, Chardonnay and other ...
Claims
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Application Information
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