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Freezing extraction process for grape wine

An extraction process, wine technology, applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of no component extraction, waste of grapes, color and fragrance not up to quality, etc., to improve appearance, The effect of improving quality

Inactive Publication Date: 2015-03-04
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The wine produced by the existing method does not fully extract the ingredients in the grape skins, resulting in a waste of grapes, and does not achieve a good quality in terms of taste, color and aroma of the wine

Method used

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  • Freezing extraction process for grape wine
  • Freezing extraction process for grape wine
  • Freezing extraction process for grape wine

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Embodiment Construction

[0025] The invention relates to a wine freezing extraction process. The wine freezing extraction process includes a frozen extraction process of fermented wine without skin, a frozen extraction process of fermented wine with skin, and a frozen extraction process of fermented wine after destemming and crushing.

[0026] The steps of the freezing extraction process for fermented wine without skin are: (see figure 1 )

[0027] Picking grape raw materials-low temperature freezing treatment-instant thawing-fruit juice separation and filtration-grape juice warming up fermentation-alcohol fermentation-clarification separation-stable treatment-sterilization filtration-bottling.

[0028] The said picking grape raw materials adopts conventional technology;

[0029] Said low-temperature freezing treatment: instantaneously fast freezing the selected grape raw materials to -7~-8°C, which promotes the rapid destruction of grape skin cells, and promotes the pigments, phenols, tannins, aromatic substa...

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Abstract

The invention relates to a freezing extraction process for a grape wine. The grape wine produced by using the existing method has the defects that grapes are wasted because components in grape skins are not sufficiently extracted, and the taste, color and aroma qualities of the wine are not high enough. The freezing extraction process for the grape wine comprises a freezing extraction process for a grape wine fermented without skins, a freezing extraction process for a grape wine fermented with skins and a freezing extraction process for a grape wine fermented after stalk removal and crushing. By using the freezing extraction process, picked grape raw materials are frozen at the temperature of 7 below zero-8 DEG C below zero, and cells of grape skins are rapidly destroyed, so that beneficial substances such as pigment, phenols, tannin, aromatic substances, total nitrogen and trace elements in the grape skins are effectively and sufficiently extracted, furthermore, the appearance, aroma and taste of the grape wine can be improved, and the quality of the grape wine can be improved.

Description

1. Technical field: [0001] The invention relates to a wine freezing extraction process. 2. Background technology: [0002] The wine produced by the existing method does not fully extract the components in the grape skins, which causes waste of the grapes, and does not reach a good quality in terms of taste, color and fragrance of the wine. 3. Contents of the invention: [0003] In order to solve the shortcomings in the background technology above, the present invention provides a wine freezing extraction process, which can improve the appearance, aroma and taste of wine, and improve the quality of wine. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: a wine freezing extraction process, characterized in that: the wine freezing extraction process includes the freezing extraction process of fermented wine without skin, the freezing extraction process of fermented wine with skin and Freeze extraction process of ferme...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 李华王华
Owner NORTHWEST A & F UNIV
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