Method for improving quality of wine

A wine and quality technology, applied in the field of improving wine quality, can solve the problems of thin original wine and poor wine quality, and achieve the effect of flat taste, improved quality and good aroma

Inactive Publication Date: 2015-03-04
SINO FRENCH JOINT VENTURE DYNASTY WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the original wine fermented by this method is relatively light
Therefore, a large number of grapes produced in poor vintages produce poor quality wines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] (1) Muscat grapes are squeezed into grape juice, the sugar content of the grape juice is 172g / L, and the acidity is 6.3g / L;

[0010] Grape juice preparation process: Grape sorting: Before the grapes are crushed and destemmed, the grapes are sorted first, and the diseased fruit, rotten fruit, leaves, sundries, etc. in the grape raw materials must be sorted out before entering the crusher.

[0011] Qualified grapes must be processed within 24 hours from harvesting to the factory to prevent mildew.

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Abstract

The invention provides a method for improving quality of wine. The method comprises the following steps: (1) squeezing muscat grapes into grape juice, wherein the grape juice has the sugar degree of 172g / L and the acidity of 6.3g / L; (2) clarifying the grape juice obtained in the step (1), performing low-temperature alcohol cycle refrigeration, preserving the temperature of the grape juice to be 2.5 DEG C below zero, and condensing the grape juice into frost or small ice crystals; filtering the ice-liquid mixture by virtue of a screen of a certain density after the temperature is stabilized, and separating the ice crystals, thereby obtaining the concentrated grape juice, wherein the concentrated grape juice has the sugar degree of 203g / L and the acidity of 7.2g / L; and (3) adding yeasts into the concentrated grape juice obtained in the step (2) for fermenting, and fining, clarifying and filtering after the fermentation is ended, thereby obtaining the wine base, wherein the wine base has the alcoholic strength of 11.8 degrees, the sugar degree of 2.0g / L and the acidity of 6.9g / L. The method disclosed by the invention has the advantages that the wine fermented by the grape juice which is not freeze-concentrated is bad in aroma, slight in taste and poor in mellow sense. The grape juice is properly freeze-concentrated, and the quality of the fermented wine is obviously improved.

Description

technical field [0001] The invention belongs to the technical field of wine and its brewing, and in particular relates to a method for improving the quality of wine. Background technique [0002] When the grapes are grown in a bad year, the maturity of the grapes is insufficient and the sugar content is low. Generally, wine companies adopt the method of adding white sugar to make the alcohol content after fermentation reach 12 degrees. However, the original wine fermented by this method is relatively light. Therefore, a large number of grapes produced in poor years produce poor quality wines. Contents of the invention [0003] The purpose of the present invention is to address the technical defects of the prior art and adopt the following technical solutions: provide a method for brewing high-quality wine using muscat grapes with poor production years, comprising the steps of: [0004] (1) Muscat grapes are squeezed into grape juice, the sugar content of the grape juice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
Inventor 张军王方张岱刘莹张如月吕文张斌张福庆尹吉泰
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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