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Condensed cold impregnated bulk wine and production method thereof

A grape wine, cold maceration technology, applied in the field of wine making, can solve the problem of low wine quality

Inactive Publication Date: 2015-02-18
TIANJIN DYNASTY UNITED IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Therefore, the purpose of the present invention is to provide a kind of production method of concentrated cold maceration to produce original wine of grape, and this method is conceived ingeniously, can well solve the problem that the wine quality of our country is not high because of the quality defect of grape raw material at present.

Method used

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  • Condensed cold impregnated bulk wine and production method thereof
  • Condensed cold impregnated bulk wine and production method thereof
  • Condensed cold impregnated bulk wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] A kind of cold maceration grape original wine, is prepared by following process:

[0076] 1) Raw material selection: The raw materials of Cabernet Sauvignon grapes produced in Manas County, Xinjiang were picked in 2012, and the picked grape raw materials were strictly sorted. , rotten fruit and pesticide-contaminated fruit, the physical and chemical indicators of grape raw materials are: sugar content 240g / L, acid content 5.8g / L;

[0077] 2) Crushing and destemming: remove the fruit stems and peel the peels, put them into the fermenter, add food-grade sulfurous acid and pectinase evenly, the amount of food-grade sulfurous acid added is 60mg / L as SO2, Australia The amount of Hongsai pectinase added is 3g / L; the pump is circulated and homogenized;

[0078] 3) Separation of fruit juice: separate 12% of the grape juice by volume from the fruit pulp to the freezing tank, and cold soak the remaining fruit pulp at 8°C for 48 hours;

[0079] 4) freezing and concentrating the ...

Embodiment 2

[0085] A kind of cold maceration grape original wine, is prepared by following process:

[0086] 1) Selection of raw materials: The raw materials of Cabernet Sauvignon grapes produced in Penglai City, Shandong Province were picked in 2012, and the grape raw materials after picking were strictly sorted. The physical and chemical indicators of grape raw materials are: sugar content 170g / L, acid content 7.8g / L;

[0087] 2) Crushing and destemming: remove the fruit stems and peel the fruit, then put it into the fermenter, add food-grade sulfurous acid and pectinase evenly, and the amount of food-grade sulfurous acid added is 60mg / L as SO2, Australia The amount of Hongsai pectinase added is 3g / L; the pump is circulated and homogenized;

[0088] 3) Separation of fruit juice: separate 15% of the grape juice from the fruit pulp by volume to the freezing tank, and cold soak the remaining fruit pulp at 12°C for 24 hours;

[0089] 4) Freezing and concentrating the isolated grape juice ...

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Abstract

The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a concentrated cold-soaked raw grape wine and a production method thereof. Background technique [0002] The quality of wine is determined by natural and man-made factors. Natural factors include factors such as climate, topography and soil. Climate and topography limit the area of ​​viticulture, affect the composition and content of grape products, determine whether grapes can be grown and the types of grapes and wines that can be produced (sweet, sparkling, ordinary, white or red wine, etc.); soil Conditions that give the final product of grapes its special personality. Human factors include planting techniques and brewing techniques. Using human factors, some characteristics of grape raw materials can be completely displayed in wine, so that wine can obtain excellent quality. [0003] The expansion period and ripening period of wine grape berries are in summer. This period is the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12R1/865
Inventor 邢凯刘荣刚王辉
Owner TIANJIN DYNASTY UNITED IND DEV
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