Fresh wine and brewing technique thereof
A wine and technology technology, applied in the preparation of wine, the preparation of alcoholic beverages, microorganisms, etc., can solve the problems of heavy wine, not in line with drinking habits, can not meet the needs of wine, etc., to achieve light wine, retain the taste of sunshine, The effect of fast consumption
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0025] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;
[0026] (2) Destemming and crushing, complete destemming, partial crushing, and adding SO at 55 mg / L at the same time 2 , and then into the tank;
[0027] (3) Dipping, with the skin on, for 2 hours;
[0028] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 20 g / t at the same time;
[0029] (5) Alcoholic fermentation, add active dry yeast RA17 at 210g / t, control the fermentation temperature at 17°C, add sucrose when the specific gravity drops, the amount of sucrose is determined according to the process quality requirements, and continue fermentation for 7 days;
[0030] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or the fermentation has been completed to 5°C, maintain the low temperatur...
Embodiment 2
[0038] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;
[0039] (2) Destemming and crushing, complete destemming, partial crushing, and adding SO at 55 mg / L at the same time 2 , and then into the tank;
[0040] (3) Dipping, with the skin on, for 4 hours;
[0041] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 22 g / t at the same time;
[0042] (5) Alcoholic fermentation, add active dry yeast RA17 at 230g / t, control the fermentation temperature at 22°C, add sucrose when the specific gravity decreases, the amount of sucrose added is determined according to the process quality requirements, and continue to ferment for 15 days;
[0043] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or the fermentation has been completed to 5°C, maintain the low t...
Embodiment 3
[0051] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;
[0052] (2) Destemming and crushing, complete destemming and partial crushing, while adding 55 mg / L SO 2 , an appropriate amount of food-grade sulfurous acid, and then put into the tank;
[0053] (3) Dipping, with the skin on, for 3 hours;
[0054] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 25 g / t at the same time;
[0055] (5) Alcoholic fermentation, add active dry yeast RA17 at 240g / t, control the fermentation temperature at 20°C, add sucrose when the specific gravity drops, the amount of sucrose is determined according to the process quality requirements, and continue fermentation for 12 days;
[0056] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or has completed fermentation to...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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