Preparation method of grape wine

A production method and wine technology, applied in the field of wine production, can solve the problems of poor wine flavor, poisoning by drinkers, and irregular brewing, etc., and achieve the effects of improving health care application function, improving efficiency, and improving purity.

Inactive Publication Date: 2015-04-08
成都红柿子科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problem of non-standard wine brewing in the prior art, causing harm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Wine making: select 80kg of pure grape pulp slurry, add 5kg of white sugar, mix evenly, put it in a fermentation container, and spray 3kg of yeast solution evenly on the surface of the mixture. Then the container was opened for 0.5 hour, sealed, and fermented at 12°C for 24 days to obtain the original wine liquor. The original wine liquor was filtered with a 40-mesh sieve to obtain 57 kg of wine.

[0029] Furthermore, the filtered fermented material was added with 20 kg of clear water, sealed, fermented at 12° C. for 5 days, and filtered to obtain 22 kg of wine.

Embodiment 2

[0031] Wine making: select 100kg of pure grape pulp slurry, add 12kg of white sugar, mix evenly, put it in a fermentation container, and spray 6kg of yeast solution evenly on the surface of the mixture. Then the container was opened for 1 hour, sealed, and fermented at 15°C for 8 days. The container was opened, 4.3 kg of grape skins were added, and the fermentation was continued for 14 days to obtain the original wine liquor. The original wine liquor was filtered with an 80 mesh sieve to obtain 84 kg of wine.

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PUM

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Abstract

The invention discloses a preparation method of a grape wine. The preparation method disclosed by the invention comprises the following steps of: (1) taking grape pulp slurry, adding 0.05-0.35 times of sugar, uniformly mixing, putting in a fermentation container, and uniformly spraying fermentation mother liquid on the surface of the mixture; (2) after spraying the fermentation mother liquid, opening the container for 0.5-1 h, sealing, and fermenting at 6-15 DEG C for 20-40 days to obtain a grape wine stock solution; and (3) filtering the grape wine stock solution by using a 40-80-mesh sieve so as to obtain the grape wine. According to the preparation method of the grape wine, disclosed by the invention, the grape pulp slurry is only used in the initial fermentation stage, so that the purity of the raw materials is increased, the microorganism fermentation efficiency in the initial fermentation stage is increased, the growth of floras is rapidly realized, and fermentation is sufficiently carried out. Grape skin is added in the medium fermentation stage, so that the flavor of the grape wine is effectively increased, the grape wine is enriched in beneficial components of the grape skin, the destruction rate of the beneficial components is controlled, and the health-care application function of the grape wine is increased.

Description

technical field [0001] The invention relates to a wine making method, which belongs to the field of agricultural technology, in particular to the technology for further development of the grape industry chain. Background technique [0002] Wine is an alcoholic beverage made from grape fruit or grape juice through fermentation. In the fruit, due to the high glucose content of grapes, the wine will smell after a period of storage, so grapes are often used to make wine. Wine is currently the world's largest and most popular mono-sugar wine. [0003] The flavor of wine depends on the variety of wine grapes. Because different grapes have different aromas, drinking methods, and storage methods, the flavors will vary greatly. Nowadays, many private individuals also brew wine by themselves, but due to the restriction of family environment, they often cannot achieve a good sanitary environment, resulting in poor fermentation effect, incomplete fermentation and light wine flavor in...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 李铭
Owner 成都红柿子科技有限公司
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