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

Active Publication Date: 2017-10-10
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

[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, and 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, it increases the cost burden of improving raw materials
[0003] As the consumption of wine in my country has increased year by year in recent years, the survey found that the younger generation of consumers like to have fruity aromas, especially fragrant and strong fruity aromas, medium and low acidity, especially the balance between acidity and sweetness, which can create a stronger wine. Fresh wine with sweet aftertaste, low tannin, smooth or slightly astringent tannin, full-bodied and layered, sweet aftertaste. At present, this type of wine has a small share in the domestic market and cannot meet consumer demand

Method used

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  • A Brewing Process of Gentle Red Fresh Wine

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a brewage technique of soft red fresh wine, belonging to the technical field of brewage of alcoholic fermented fresh wine. The invention aims to provide a brewage technique for producing high-quality wine by using the grape raw material, which is not suitable for producing aged red wine in principle due to low maturity (the sugar degree is 160 g / L, and S / A is 13-20, wherein S represents sugar content (g / L) on the basis of glucose, and A represents acid content (g / L) on the basis of tartaric acid) caused by weather effects. The fresh wine has a light ruby red wine body, the light subtle fragrance of holly and the aroma of strawberry, plum and other red fruits. The wine body is light, fresh and joyful, and the aftertaste has the sweetness of fruit candies. The technical scheme is as follows: the technique comprises the following steps: collecting and separating the raw material; removing peduncles, and crushing; fermenting by two processes; blending; quickly carrying out after-treatment; and filling and sending to the market.

Description

technical field [0001] The invention relates to a soft red fresh wine brewing process, which belongs to the technical field of wine fermented fresh 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, and 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022
Inventor 张会宁尹玉玲兰伟荣
Owner 山西戎子酒庄有限公司
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