A Brewing Process of Gentle Red Fresh Wine
A wine, gentle technology, applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of small share, low tannin, poor quality, etc., to accelerate production and development, reduce The effect of wasting resources and reducing losses
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Embodiment 1
[0018] A soft red fresh wine brewing process, including the following steps: (1) raw material harvesting and sorting: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) destemming and crushing: destemming and crushing, adding 50mg / L SO2 and 30 g / t pectinase, and then put into the tank; (3) without maceration: immediately extract 15% of the grape juice after the raw materials are put into the tank; (4) low-temperature clarification: cool down part of the extracted grape juice To 8°C, add 30 g / t pectinase for natural clarification; (5) inoculate yeast, alcoholic fermentation: return the grape juice to 12°C, separate the upper layer of grape juice, discard the lower layer of pulp, seeds, and sediment content Add 250g / t active dry yeast D254 to the lower layer of grape juice, control the fermentation temperature at 20°C, add sugar after the fermentation starts; do not extract juice from the mixed part of the skin juice, add 200g / t active dry yeast D2...
Embodiment 2
[0020] A soft red fresh wine brewing process, including the following steps: (1) raw material harvesting and sorting: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) destemming and crushing: destemming and crushing, adding 60 mg / L SO2 and 20 g / t pectinase, and then put into the tank; (3) without maceration: after the raw materials are put into the tank, 16% grape juice is extracted immediately; (4) low-temperature clarification: part of the drawn grape juice Cool down to 10°C, add 20 g / t pectinase for natural clarification; (5) inoculate yeast, alcoholic fermentation: return the grape juice to 12°C, separate the upper layer of grape juice, discard the lower layer of pulp, seeds, and sediment Add 250g / t active dry yeast D254 to the lower grape juice with high content, control the fermentation temperature at 17°C, add sugar after fermentation starts; do not extract juice from the mixed part of the skin juice, add 200-250g / t active dry yeast D254...
Embodiment 3
[0022] A soft red fresh wine brewing process, including the following steps: (1) raw material harvesting and sorting: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) destemming and crushing: destemming and crushing, adding 55mg / L SO2 and 23 g / t pectinase, and then put into the tank; (3) Without maceration: After the raw materials are put into the tank, 20% of the grape juice is extracted immediately; (4) Low-temperature clarification: cool down part of the extracted grape juice to 9°C, add 25 g / t pectinase for natural clarification; (5) inoculate yeast, alcoholic fermentation: return the grape juice to 12°C, separate the upper layer of grape juice, and discard the lower layer of pulp, seeds, and sediment content Add 220g / t active dry yeast D254 to the lower layer of grape juice, control the fermentation temperature at 17-20°C, add sugar after fermentation starts; do not extract juice from the mixed part of the skin juice, add 230g / t active dry...
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