Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-alcohol sparkling grape juice beverage and preparation method thereof

A grape juice and beverage technology, applied in the field of low-alcohol sparkling grape juice beverages, can solve problems such as lack of aroma and taste, affect the original acidity of the wine body, and easily damage the original fruity aroma of grapes, so as to enrich varieties and promote development and progress Effect

Inactive Publication Date: 2015-03-04
SINO FRENCH JOINT VENTURE DYNASTY WINERY
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, sparkling wines are usually brewed by aerated method. Since carbon dioxide is artificially aerated in the later stage of brewing, it is easy to damage the original fruity aroma of the grapes and affect the original acidity of the wine body, which will cause its aroma and taste to be insufficient. Sparkling wine generally belongs to the low-end market segment

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-alcohol sparkling grape juice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Grape sorting

[0020] After the quality of the grapes is inspected and passed, before pressing, the grapes are sorted first, and the diseased fruit, rotten fruit, leaves, sundries, etc. appearing in the grape raw materials are sorted out;

[0021] (2) Squeeze

[0022] The sorted grapes are sent to the press for pressing, and the squeezed juice is filtered once with a stainless steel mesh cloth before being put into the tank to remove the grape skin seeds and other sundries leaked during the pressing, and then cooled to 12 ℃ ~ 20 ℃, and then input into the natural clarification tank through a special pipeline;

[0023] (3) Clarification of grape juice

[0024] When the juice is put into the clarification tank, food-grade sulfurous acid is added to adjust the amount of free sulfur dioxide to 50mg / L; after the juice is full, the temperature is controlled below 15°C for natural clarification, and the supernatant is separated after standing for 10 hours, and the separ...

Embodiment 2

[0030] (1) Grape sorting

[0031] After the quality of the grapes is inspected and passed, before pressing, the grapes are sorted first, and the diseased fruit, rotten fruit, leaves, sundries, etc. appearing in the grape raw materials are sorted out;

[0032] (2) Squeeze

[0033] The sorted grapes are sent to the press for pressing, and the squeezed juice is filtered once with a stainless steel mesh cloth before being put into the tank to remove the grape skin seeds and other sundries leaked during the pressing, and then cooled to 12 ℃ 15 ℃, and then input into the natural clarification tank through a special pipeline;

[0034] (3) Clarification of grape juice

[0035] When the juice is put into the clarification tank, food-grade sulfurous acid is added to adjust the amount of free sulfur dioxide to 60mg / L; after the juice is full, the temperature is controlled below 15°C for natural clarification, and the supernatant is separated after standing for 8 hours, and the separate...

Embodiment 3

[0041] Prepare according to the method of above-mentioned embodiment, the physicochemical index of the grape juice that obtains is:

[0042]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a low-alcohol sparkling grape juice beverage. The low-alcohol sparkling grape juice beverage has the following physicochemical indexes: alcoholic strength of 1.0-1.5%vol, revertose of greater than or equal to 100g / L, total acid of 6.0-8.0g / L, free sulfur dioxide of 40-50mg / L, total sulfur dioxide of 140mg / L, pressure of greater than or equal to 0.35MPa at 20 DEG C and volatile acid of less than or equal to 0.7g / L. The invention also discloses a preparation method of the grape juice beverage. The success of the development of the low-alcohol sparkling grape juice beverage has great influence on the study of Chinese grape wines and the grape wine market; the low-alcohol sparkling grape juice beverage meets the market requirements and the consumption trend, and is especially suitable for women and children as well as consumer groups unable to drink the grape wines relatively high in alcoholicity, and therefore, the types of the Chinese grape wines are enriched, a process and a technique for producing the whole-juice low-alcohol sparkling grape wines are provided to promote the development and the advancement of the Chinese grape wine brewing industry.

Description

technical field [0001] The invention belongs to the technical field of wine and its brewing, and in particular relates to a low-alcohol sparkling grape juice drink. Background technique [0002] Wine contains 23 kinds of amino acids, multivitamins such as VB, pantothenic acid, niacin and biotin, and some trace ingredients such as resveratrol, which have anti-cancer and anti-cancer effects. Regular drinking is good for health, but At present, the alcohol content of most wines on the market is 12%. For those who cannot or do not like to take too much alcohol, the alcohol content of wine is relatively high. At the same time, wine also contains certain acidic substances. Harmful to health, on the other hand also directly affects the mouthfeel, color and luster and the quality of wine, therefore needs a kind of brand-new wine-making process that can reduce alcohols and acid content in wine simultaneously. At present, there are various types of wines with various tastes on the ma...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/06
Inventor 张军吕文刘莹张如月王勇俞然王方张福庆尹吉泰
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com