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A kind of raspberry grape sparkling wine brewing process

A technology of sparkling wine and raspberry, which is applied in the field of wine making, can solve the problems of easily damaging the original fruit aroma, affecting human health, affecting the quality of sparkling wine, etc., and achieves the effect of strong typicality, improved stability and reduced cost

Active Publication Date: 2016-09-28
宁夏泾河源农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Sparkling wine belongs to a type of wine. Traditional sparkling wine is generally produced by secondary fermentation, that is, it is first fermented into original wine, and then added with syrup for secondary fermentation. It is inevitable to add sulfur dioxide during the brewing process of original wine. human health
Although the technology of the secondary fermentation method is relatively mature, the sparkling wine brewed has long-lasting foam, rich aroma and full body, but its production cycle is long and the cost is high
Therefore, in order to save costs, many sparkling wines are brewed by artificial aeration, which mostly belongs to the low-end market, and the carbon dioxide charged in is easy to damage the original fruit aroma, affect the body of the wine, and then affect the quality of sparkling wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 Utilize fresh raspberry raw material to produce raspberry grape sparkling wine

[0033] 1) Raw material processing: select 7.5 tons of well-ripe fresh blackberry berries and 2.5 tons of frozen berries of snake dragon pearl, and mix them according to the ratio of raspberry: grape = 3:1.

[0034] 2) Heating extraction: Crush the raspberry berries with a crusher, pump them into the extraction tank together with the grapes, add 1 ton of pure water at 80-85°C, stir evenly, and maintain heating at 60-65°C for extraction 30min; cool down to 50°C, weigh 330g of pectinase (purchased from Laffort, France) according to the ratio of 30mg / L, add it to the extraction tank, stir evenly, and keep it for 20min; continue to cool down to 15-18°C, and let stand for 24h . Pump the self-flowing juice into the fermenter, squeeze the dregs with an air bag press, put the squeezed juice into the fermenter together, and the total volume of the juice is 8m 3 . Measure the sugar con...

Embodiment 2

[0041] Example 2 Utilize frozen raw materials to produce raspberry grape sparkling wine

[0042]1) Raw material processing: select 5 tons of frozen raspberry berries and 5 tons of frozen Cabernet Sauvignon grape berries.

[0043] 2) Heating extraction: quickly add the two kinds of berries into the extraction tank together, add 0.5 tons of pure water, heat, and rapidly raise the temperature to keep the temperature at 80°C for heating and extraction for 20 minutes; Proportion of L Weigh 525g of pectinase (purchased from Laffort, France), add it into the extraction tank, stir evenly, keep it for 30min, continue to cool down to 20°C, and let it stand for 12h. Pump the artesian juice into the fermenter, squeeze the dregs with an air bag press, and put them into the fermenter together, the total volume of the juice is 7.5m 3 , Determining the sugar content of fruit juice, adjust its sugar content to 180g / L with sucrose.

[0044] 3) Yeast activation: Weigh 2250g of red wine yeast p...

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PUM

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Abstract

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

Description

technical field [0001] The invention relates to a production process of sparkling wine, in particular to a production process of raspberry grape sparkling wine, which belongs to the technical field of wine making. Background technique [0002] Raspberry (Rasp berries) is a plant of the genus Rubus in the family Rosaceae. The fruit is an aggregated berry, tender and juicy, attractive in color, unique in flavor and rich in nutrition. Its fruit is rich in natural SOD (superoxide dismutase), tanned acid, anthocyanins, flavonoids, salicylic acid and a variety of common amino acids, organic acids, vitamins, minerals and other nutrients. Aging, anti-cancer, anti-cardiovascular disease and other effects, it is known as the golden fruit. [0003] Grape itself is a fruit with high nutritional value, which contains sugars, pectin, alcohols, organic acids, inorganic substances, trace elements, dozens of amino acids and multivitamins, etc., especially polyphenols It has the effect of p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/06C12R1/865
Inventor 屈慧鸽
Owner 宁夏泾河源农业科技发展有限公司
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