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Sweet white wine and preparation method thereof

A white wine and wine technology, applied in the field of sweet wine making, can solve problems such as unsatisfactory taste, color and aroma

Active Publication Date: 2014-10-15
TURPAN LOULAN WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a kind of sweet white wine and its preparation method, which overcomes the deficiencies of the above-mentioned prior art, and can effectively solve the problem that the taste, color and aroma of sweet white wine brewed by conventional methods are not ideal at present.

Method used

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  • Sweet white wine and preparation method thereof

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Effect test

Embodiment 1

[0017] Embodiment 1, this sweet white wine obtains by following preparation method: the first step, when the sugar content of soft lilac grape reaches 240 grams per liter to 270 grams per liter, the total acid content in terms of tartaric acid reaches 4 grams per liter to 7 grams per liter, and when the pH is 3.4 to 3.8, it is picked; in the second step, the picked soft lilac grapes are sorted, and the sorted soft lilac grapes are sent to a destemming crusher for destemming and crushing to obtain fruit Pulp, in the process of destemming and crushing, add 40 grams of sulfur dioxide per ton of material to add sulfur dioxide to the destemmed and crushed pulp, add 20 grams of pectinase per ton of material to add pectinase to the pulp, Pectinase and sulfur dioxide cannot be added at the same time; the third step is to send the pulp into the airbag press through the pulp pump, then close the inlet and outlet of the airbag press, and then put the pulp in the airbag press at 14°C to ...

Embodiment 2

[0018] Embodiment 2, this sweet white wine obtains by following preparation method: the first step, when the sugar content of soft lilac grape reaches 240 grams per liter or 270 grams per liter, total acid content reaches 4 grams per liter or 270 grams per liter in terms of tartaric acid 7 grams per liter, when the pH is 3.4 or 3.8, it is picked; in the second step, the picked soft lilac grapes are sorted, and the sorted soft lilac grapes are sent to a destemming crusher for destemming and crushing to obtain fruit Pulp, in the process of destemming and crushing, add 40 grams of sulfur dioxide per ton of material to add sulfur dioxide to the destemmed and crushed pulp, add 20 grams of pectinase per ton of material to add pectinase to the pulp, Pectinase and sulfur dioxide cannot be added at the same time; the third step is to send the pulp into the airbag press through the pulp pump, then close the inlet and outlet of the airbag press, and then put the pulp in the airbag press ...

Embodiment 3

[0019] Embodiment 3, as the preference of the above-mentioned embodiment, in the second step, the operation of sorting the soft lilac grapes picked back is to select the blades, raw green fruits, secondary fruits, rotten fruits, diseased fruits, stained fruits mixed therein. Fruits with soil; or / and, in the second step, the standard for destemming and crushing is not to smash the fruit stems and grape seeds during the destemming process; or / and, in the third step, sending the fruit pulp into the airbag for pressing Before the grape juice press, fill the air bag press with carbon dioxide for 20 seconds to 30 seconds; or / and, in the fourth step, fill the clarification tank with carbon dioxide for 20 seconds to 30 seconds before the grape juice enters the clarification tank; or / And, in the fifth step, when the fermented liquid is closed-circulated with a piston pump, the circulation volume is 1 / 3 of the fermented liquid volume; or / and, in the fifth step, before the clarified ju...

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Abstract

The invention relates to the technical field of sweet wine brewing, in particular to a sweet white wine and a preparation method thereof. The sweet white wine is obtained through the following preparation method: step 1, collecting soft lilac grapes when the soft lilac grapes reach 240-260 g / L in sugar content, reach 4-7 g / L in total acid content calculated as tartaric acid, and reach 3.4-3.8 in pH value. According to the invention, the soft lilac grapes are manually carefully screened, are impregnated with fragrance, are quenched, are softly squeezed, and are subjected to low-temperature fermentation; the sugar content is 45.1-55 g / L, the alcohol content is 11.5-12.5% (V / V), the titrable acid (calculated as tartaric acid) is 5.0-6.0 g / L, the dry soaking solid content is 22-24 g / L, the color is bright golden, and the sweet wine has strong arabian jasmine flower smell, tastes smooth, stable, rich in the mouth, has long-lasting flavor, and is a high-end, high-quality and natural sweet wine.

Description

Technical field [0001] The invention involves the field of sweet wine winemaking technology, which is a sweet white wine and its preparation method. Background technique [0002] Wine is the earliest prevailing in France, which has been popular in Europe and the United States. In recent years, it has also become an indispensable wine on the table and celebration of our people in my country.Wine is a kind of beverage wine made of grapes as the main raw material. Its color, fruity, mellow aroma, which are different from the varieties of grapes, origin, and advantages and disadvantages.Wine, red wine and rose red wine can be divided into dried wine, semi -dried wine, semi -sweet wine and sweet wine according to sugar content.The history of sweet wine is longer than other wines.Since ancient times, after the ancient East, after the ancient Egyptian civilization to the Greek Empire, most of the wine discovered was sweet wine.Sweet wine is a wine with a sugar content of more than 45 gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 许志良
Owner TURPAN LOULAN WINE IND
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