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Whole-process dissolved oxygen control process in grape wine production

A technology for dissolved oxygen control and wine is applied in the field of wine brewing to achieve the effects of simple production process, low economic cost and changing storage environment.

Active Publication Date: 2014-07-16
COFCO GREAT WALL WINE YANTAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the wine industry, how to take scientific measures to systematically control dissolved oxygen and maintain it at a reasonable level has not yet explored a complete and effective process flow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The whole process of dissolved oxygen control process in the wine production of the present embodiment, its concrete technological process is as follows:

[0025] 1. Fermentation stage: Fill the fermenter and the destemmed and broken conveying pipeline with nitrogen with a purity ≥ 99.99% in advance, fill the fermenter with 1 / 2 tank volume of nitrogen, and fill the destemmed and broken conveying pipeline Nitrogen is guaranteed to test the nitrogen concentration ≥ 30% at the wine outlet end of the pipeline. Immediately add sulfur dioxide with a concentration of 40 mg / L to the destemmed and broken grape must after pre-filling with nitrogen, and use nitrogen headspace to the pipeline after transporting the grape must. Grape raw materials are pressed with an air bag press with automatic nitrogen filling function. After 12 hours, yeast is added to start fermentation, so that the dissolved oxygen of the grape must is controlled at 3-4 mg / L after destemming and crushing. After...

Embodiment 2

[0038] 1. Fermentation stage: Fill the fermenter and the destemmed and broken delivery pipeline with nitrogen with a purity ≥ 99.99% in advance, fill the fermenter with 1 / 3 of the tank volume of nitrogen, and fill the destemmed and broken delivery pipeline with nitrogen. Nitrogen is guaranteed to test the nitrogen concentration ≥ 30% at the wine outlet end of the pipeline. Immediately add sulfur dioxide with a concentration of 50 mg / L to the destemmed and broken grape must after pre-filling with nitrogen, and use nitrogen headspace to the pipeline after transporting the grape must. Grape raw materials are pressed with an air bag press with automatic nitrogen filling function. After 18 hours, yeast is added to start fermentation, so that the dissolved oxygen of the grape must is controlled at 2-3 mg / L after destemming and crushing. After 24 hours of adding yeast, the dissolved oxygen is 0.05- 0.08mg / L level. When entering the vigorous fermentation period, the dissolved oxygen ...

Embodiment 3

[0049] 1. Fermentation stage: Fill the fermenter and the destemmed and broken conveying pipeline with nitrogen with a purity of ≥99.99% in advance, fill the fermenter with 2 / 5 tank volume of nitrogen, and fill the destemmed and broken conveying pipeline Nitrogen is guaranteed to test the nitrogen concentration ≥ 30% at the wine outlet end of the pipeline. Immediately add sulfur dioxide with a concentration of 60 mg / L to the destemmed and crushed grape must after pre-filling with nitrogen, and use nitrogen to headspace the pipeline after transporting the grape must. Grape raw materials are pressed with an air bag press with automatic nitrogen filling function. After 24 hours, yeast is added to start fermentation, so that the dissolved oxygen of the grape must is controlled at 1-2 mg / L after destemming and crushing. After adding yeast for 24 hours, the dissolved oxygen is 0.02- 0.05mg / L level. When entering the vigorous fermentation period, the dissolved oxygen is at an extreme...

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PUM

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Abstract

The invention relates to a grape wine brewing technology, and in particular relates to a whole-process dissolved oxygen control process in grape wine production. The process comprises a fermentation stage, an aftertreatment stage and an ageing stage, wherein during the fermentation stage, sulfur dioxide is added for regulation; during the aftertreatment stage, a nitrogen-oxygen displacement device is used, the cold treatment time is shortened, and a certain vacuum-pumping effect is kept in a filling stage; during the ageing stage, filling, boxing, ageing and storing are performed in a scientific manner, and the temperature and humidity are kept constant; and during each stage, nitrogen gas is pre-introduced into tanks and pipelines, and conveying pipelines are exhausted in time. According to the production process, nitrogen gas is utilized for protection, the dissolved oxygen content is scientifically controlled, quantitative criteria is made for a reasonable control level of dissolved oxygen in a brewing process; and a visual numeric indicator is established for change rules of dissolved oxygen in the whole grape wine brewing process, the ageing and maturing promoting effect of micro oxygen is fully exerted, and the production process is concise, convenient to control, economical, low in cost and convenient in extensive popularization.

Description

[0001] technical field [0002] The invention relates to the technical field of wine brewing, in particular to a process for controlling dissolved oxygen in the whole process of wine production. [0003] Background technique [0004] Dissolved oxygen in wine refers to oxygen dissolved in wine in a molecular state. The oxygen content in wine is in a dynamic change. On the one hand, it reacts with the components in the wine and is consumed; In the 1990s, Patrick et al. proposed to slowly and controlledly add a small amount of oxygen to the wine through special instruments, and add oak chips to simulate the conditions similar to oak barrel aging, which is a micro-oxygen technology for aging wine. Since then, research on the effect of oxygen on wine quality has become common practice in the wine industry. However, people pay more attention to the role of trace oxygen in helping fermentation, reducing reducing taste, green taste, softening tannin, softening mouthfeel, improvi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12H1/044
Inventor 李进李泽福周鹏辉栾红蕾王康靖袁小单
Owner COFCO GREAT WALL WINE YANTAI