Sulfur-free sparkling wine production technology

A technology for sparkling wine and grapes, applied in the field of wine brewing, can solve problems such as damage to the original fruit aroma of grapes, adverse to human health, long brewing cycle, etc., and achieve the effects of being beneficial to human health, reducing costs, and improving refreshing feeling

Active Publication Date: 2015-07-22
德州奥德曼葡萄酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional sparkling wine adopts the secondary fermentation method, such as French champagne adopts the secondary fermentation in the bottle, but the operation is cumbersome and the cost is high; Compared with the bottle fermentation method, the cost of this method is much lower, but it is still time-consuming and labor-intensive, and the brewing cycle is long
Therefore, at present, most domestic sparkling wines are brewed by aeration, that is, the original wine is blended, and carbon dioxide is manually injected into the neck when filling. This method mostly belongs to the low-end market, because the cost of manual aeration is low. The carbon dioxide rushed in is easy to damage the original fruity aroma of the grapes, affect the body of the wine, and then the relative quality is relatively low
And no matter which of the above methods is adopted, it is inevitable to add sulfur dioxide during the fermentation process of raw wine, which is not conducive to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Production of 10 tons of low-alcohol sweet white sparkling wine

[0032] 1. Wine making

[0033] 1) Raw material sorting: select the Chardonnay grape variety, stop spraying pesticides 2 weeks before harvest; regularly check the sugar content and acid content before harvest, and harvest when the sugar content is above 160g / L; Sundries, etc., about 16 tons of Chardonnay grape raw materials are needed.

[0034] 2) Raw material processing: the harvested grapes are destemmed and crushed, and the grape mash is put into a temperature-controllable mixing tank with a volume of about 15m 3 According to the amount of 0.01g / L, add wine-specific pectinase OPT IZYM150g (purchased from French Laffort company), leaching at 5°C for 3h at low temperature, stirring constantly, and then standing for 12h; connecting the valve of the stirring tank and the heating tank, Pump the free-flowing juice into the heating tank; press the pomace with an air bag press, and put them into the...

Embodiment 2

[0044] Embodiment 2 produces 10 tons of low-alcohol pink sparkling wine

[0045] 1. Wine making

[0046] 1) Sorting of raw materials: select the Cabernet Sauvignon grape variety, stop spraying pesticides 2 weeks before harvesting; regularly detect the sugar content and acid content before harvesting, and harvest when the sugar content is above 180g / L; Sundries, etc., about 16 tons of grape raw materials are needed.

[0047] 2) Raw material processing: the harvested grapes are destemmed and crushed, and the grape mash is put into a temperature-controllable mixing tank with a volume of about 15m 3 , according to the amount of 0.015g / L, add wine-specific pectinase (the amount of pectinase added is 225g), stir and extract at 10°C for 2 hours, and then let it stand for 18 hours; pump the artesian juice into the heating tank, and press the skin dregs , put them into the heating tank together; quickly heat to 80°C within 20 minutes, and maintain for 20 minutes to degrade the protei...

Embodiment 3

[0057] Example 3 produces 10 tons of sweet red sparkling wine

[0058] 1. Wine making

[0059] 1) Sorting of raw materials: select snake dragon pearl grapes, stop spraying pesticides 2 weeks before harvesting; regularly detect sugar content and acid content before harvesting, harvest when the sugar content is 180g / L; remove diseased fruit, mildew and sundries, etc. , About 16 tons of Chardonnay grape raw materials are needed.

[0060] 2) Raw material processing: the harvested grapes are destemmed and crushed, and the grape mash is put into a temperature-controllable mixing tank with a volume of about 15m 3 , according to the amount of 0.02g / L, add wine-specific pectinase (the amount of pectinase added is 300g), stir and leach for 2.5h at 15°C, and let stand for 24h after leaching; pump the artesian juice into the heating tank, peel The slag is squeezed with an air bag press, and put into the heating tank together; quickly heated to 85°C within 20 minutes and maintained for 3...

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PUM

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Abstract

The invention relates to the sparkling wine processing technology, and particularly relates to fresh sulfur-free sparkling wine and a production technology thereof. The production technology comprises the following steps: adopting fresh grapes or frozen grape mashes as the raw materials; carrying out low-temperature extraction and high-temperature sterilization to prepare grape juice; completing the whole process of low-temperature fermentation, fermentation tank sealing, pressure boosting, yeast separation and aroma formation in a closed fermentation tank. The brewing method is simple to operate and free from secondary fermentation; in the whole brewing process, sulfur dioxide and other preservatives are not needed to add, and human health is facilitated; the colors of the sparkling wine can be classified into light green, pink, red and the like according to different raw materials; the sparkling wine has special fruity flavor and vinous flavor, is full-bodied in wine body, tasty and refreshing, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a wine production process, in particular to a production process of sulfur-free sparkling wine, belonging to the field of wine brewing. Background technique [0002] According to the national standard GB15037-2006, sparkling wine belongs to special wine, that is, wine whose carbon dioxide pressure is equal to or greater than 0.05MPa at 20°C. Because sparkling wine is rich in carbon dioxide and has a refreshing taste, it is suitable for both men, women and children, and is suitable for various festive occasions, so it is more and more popular. [0003] The traditional sparkling wine adopts the secondary fermentation method, such as French champagne adopts the secondary fermentation in the bottle, but the operation is cumbersome and the cost is high; Compared with the bottle fermentation method, the cost of this method is much lower, but it is still time-consuming and labor-intensive, and the brewing cycle is long. Therefore, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/06C12R1/865
Inventor 屈慧鸽
Owner 德州奥德曼葡萄酒庄有限公司
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