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Brewage technique of thick sweet red fresh wine

A technology for red wine and rosé wine is applied in the field of brewing technology of strong sweet red and fresh wine, which can solve the problem of low maturity of grapes, and achieve the effects of ensuring safe storage, reducing losses and protecting interests.

Active Publication Date: 2015-11-11
山西戎子酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention overcomes the deficiencies of the prior art, and the technical problem to be solved is: to provide a brewing process of thick sweet red fresh wine, which solves the problem that the rain and heat in the grape ripening season are the same, and the ripeness of the grapes in special years is not high, which is not suitable for production in principle. The problem of brewing high-quality wine from grape raw materials for aging red wine

Method used

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  • Brewage technique of thick sweet red fresh wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0043] A kind of thick sweet red fresh wine brewing process, said process comprises 3 sets of brewing processes respectively brewing 3 kinds of raw wines, and then deploying the three kinds of raw wines, specifically including the following steps:

[0044] (1) Brewing of sweet rosé wine

[0045] a. Harvesting and sorting of raw materials: no diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit are required;

[0046] b. Destemming and crushing: Destemming and crushing, while adding 50mg / LSO 2 and 20g / t pectinase EX, then put into the tank;

[0047] c. Without maceration: part of the grape juice is extracted immediately after the raw materials are put into the tank;

[0048] d. Low-temperature clarification: cool down part of the extracted grape juice to 8°C for natural clarification;

[0049] e. Inoculation of yeast, alcoholic fermentation: Grape juice warmed up to 12°C, separated the upper layer of grape juice, discarded the lower layer of grape jui...

Embodiment 2

[0066] A kind of thick sweet red fresh wine brewing process, said process comprises 3 sets of brewing processes respectively brewing 3 kinds of raw wines, and then deploying the three kinds of raw wines, specifically including the following steps:

[0067] (1) Brewing of sweet rosé wine

[0068] a. Harvesting and sorting of raw materials: no diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit are required;

[0069] b. Destemming and crushing: destemming and crushing, add 60mg / LSO at the same time 2 and 30g / t pectinase EX, then put into the tank;

[0070] c. Without maceration: part of the grape juice is extracted immediately after the raw materials are put into the tank;

[0071] d. Low-temperature clarification: cool down part of the extracted grape juice to 10°C for natural clarification;

[0072] e. Inoculation of yeast, alcoholic fermentation: Grape juice warmed up to 12°C, separated the upper layer of grape juice, discarded the lower layer of ...

Embodiment 3

[0089] A kind of thick sweet red fresh wine brewing process, said process comprises 3 sets of brewing processes respectively brewing 3 kinds of raw wines, and then blending the three kinds of raw wines, specifically including the following steps:

[0090] (1) Brewing of sweet rosé wine

[0091] a. Harvesting and sorting of raw materials: no diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit are required;

[0092] b. Destemming and crushing: destemming and crushing, add 55mg / LSO at the same time 2 and 25g / t pectinase EX, then put into the tank;

[0093] c. Without maceration: part of the grape juice is extracted immediately after the raw materials are put into the tank;

[0094] d. Low-temperature clarification: cool down part of the extracted grape juice to 9°C for natural clarification;

[0095] e. Inoculation of yeast, alcoholic fermentation: Grape juice warmed up to 12°C, separated the upper layer of grape juice, discarded the lower layer of gr...

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Abstract

The invention relates to a brewage technique of a thick sweet red fresh wine, belonging to the technical field of wine brewage. The technique comprises three brewage processes for respectively brewing three unblended wines, and the three unblended wines are blended. The technique comprises the following steps: (1) brewing a sweet pink wine; (2) brewing a dry pink wine; (3) brewing a sweet red wine; (4) blending the unblended wines; (5) quickly carrying out after-treatment; and (6) filling and sending to the market. The technique successfully solves the problem of utilization of poor-quality grape raw materials in special years, fully utilizes the potential quality of the grape raw materials, is easy to operate, is easy to implement since every production enterprise has required related equipment, and can easily implement large-scale popularization. The technique requires short time from fermentation to bottling and appearance on the market, and does not need long-time bottle storage, thereby saving the cost.

Description

technical field [0001] The invention discloses a brewing process of thick sweet red fresh wine, which belongs to the technical field of wine brewing. Background technique [0002] Different from the Mediterranean climate and oceanic climate in other wine grape growing areas in the world, most of the wine grape growing areas in my country have a continental monsoon climate. The grape ripening season often encounters the same season of rain and heat, resulting in low maturity of grape raw materials, Poor quality, not suitable for brewing aged wines. Influenced by the style of Bordeaux wine in France, most wine producers prefer to brew traditional aged red wines. It is difficult to brew high-quality and representative wines with this grape raw material. At the same time, the cost burden brought by the improvement of raw materials has been increased. [0003] As the consumption of wine in my country has increased year by year in recent years, the survey found that the younger gen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/00
Inventor 张会宁祁新春郭思晓
Owner 山西戎子酒庄有限公司
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