Low-temperature fermentation ice wine brewing process

A low-temperature fermentation and process technology, applied in the field of low-temperature fermentation ice wine brewing technology, can solve the problems of affecting flavor and high fermentation temperature of ice wine, and achieve the effect of retaining nutrients, high quality wine and short time

Inactive Publication Date: 2015-09-16
YUNNAN ZANGDI TIANXIANG LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims to solve the problem that the existing ice wine fermentation temperature is high and affects the flavor, and realize the low-temperature fermentation in the ice wine brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, step 1, the harvesting of ice grapes

[0025] Delay the grape harvesting period until the middle and late December. Before harvesting, remove the diseased, rotten and green fruits of the grapes in the field, and at the same time carry out general classification according to the fruit classification standard. Hours later, when the grape granules are semi-frozen and not completely frozen, pick them manually during the low temperature period from 2 am to 8 am; the harvested ice grapes are pressed within 2 hours;

[0026] Step 2. Bunch of ice grapes

[0027] The ice grapes are sorted according to the grape classification requirements, that is, the inferior fruit and the superior fruit are separated, and the superior fruit is retained;

[0028] Step 3. Threshing and destemming of ice grapes

[0029] Remove diseased fruit and rotten fruit; then fall off the qualified fruit grains from the ears, and remove the fruit stalks on the fruit grains;

[0030] Ste...

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PUM

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Abstract

The invention relates to the field of brewing, in particular to a low-temperature fermentation ice wine brewing process. The low-temperature fermentation ice wine brewing process comprises the processes of squeezing ice grape juice, fermenting the grape juice, stopping fermentation, carrying out subsequent treatment, storing and the like, and is characterized in that when the grape juice fermenting process is started, the temperature of the grape juice is increased to 18 DEG C and is kept for 1-2 hours; after the fermentation is carried out, the temperature is decreased to 13-15 DEG C; the temperature is controlled to 13-15 DEG C to carry out low-temperature fermentation. According to the low-temperature fermentation ice wine brewing process, the low-temperature fermentation in an ice wine production process is realized, and the aroma and nutritional ingredients in grapes can be kept at maximum, so that the quality of the wine is high.

Description

technical field [0001] The invention relates to the field of brewing wine, in particular to a low-temperature fermented ice wine brewing process. Background technique [0002] Icewine is a sweet wine. A wine made from grapes that freeze naturally on the vine during cooler temperatures. According to the definition of the national standard "Ice Wine" (GB / T 25504-2010), ice wine (Icewine) refers to delaying the harvest of grapes, keeping the grapes on the branches at a certain temperature when the temperature is lower than -7°C under natural conditions. Time, icing, harvesting, pressing in icing state, and fermenting wine (no extra sugar source is allowed in the production process). Existing wines, including ice wine brewing process, the fermentation temperature is 20-25 ° C, used for ice wine brewing affects its flavor, if the fermentation temperature can be lowered in the ice wine brewing process, it can improve the maximum retention of the aroma contained in the grape itse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 胡其修黄富强
Owner YUNNAN ZANGDI TIANXIANG LIQUOR IND
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