Method for brewing wine by utilizing vitis amurensis and wine brewed utilizing same

A technology of mountain grapes and wine, applied in the preparation of wine, the method based on microorganisms, the preparation of alcoholic beverages, etc., can solve the problems of reducing the acidity of wine, and achieve the effect of reducing acidity, rich wine aroma and rich fruit aroma

Active Publication Date: 2016-01-06
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method is aimed at the problem of high acidity in the wine brewing of the single variety of the mountain grape Beiguolan. By combining the mountain grape with watermelon, th

Method used

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  • Method for brewing wine by utilizing vitis amurensis and wine brewed utilizing same
  • Method for brewing wine by utilizing vitis amurensis and wine brewed utilizing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The mountain grape Beiguolan is washed, destemmed, and crushed, and the pulp of the watermelon is partially crushed, and the two are mixed to obtain a mixed juice of the mountain grape and the watermelon, and the mixed juice is fermented according to the existing wine fermentation method to obtain wine.

Embodiment 2

[0039] The mountain grape Beiguolan was washed, destemmed and crushed, and the pulp of the watermelon was partially crushed, and the two were mixed to obtain a mixed juice of mountain grape and watermelon. The acidity was determined to be 13.67g / L.

[0040] Add granulated sugar to this mixed juice, make the sugar content of mixed juice reach 230g / L.

[0041] Active dry yeast Saccharomyces cerevisiae was added according to the standard of 160 mg per liter of mixed juice.

[0042] Add potassium metabisulfite according to the standard of 80g per ton of mixed juice.

[0043] The mixed juice is fermented at 23°C, and when the residual sugar content of the mixed juice is lower than 3g / L, the skin residue is separated to obtain a supernatant, and the supernatant is subjected to secondary fermentation at 18°C, and the fermentation time is 25 days. After the fermentation is over, the wine lees are separated to obtain raw wine.

[0044] The original wine obtained is transferred to a ...

Embodiment 3

[0048] Wash and remove the stems of the mountain grape Beiguolan, and crush it. The pulp of the watermelon is partially crushed, and the two are mixed to obtain a mixed juice of the mountain grape and watermelon. The acidity is 12.5g / L.

[0049] Add granulated sugar to this mixed juice, make the sugar content of mixed juice reach 240g / L.

[0050] Active dry yeast Saccharomyces cerevisiae was added according to the standard of 180 mg per liter of mixed juice.

[0051] Add potassium metabisulfite according to the standard of 100g per ton of mixed juice.

[0052] The mixed juice is fermented at 28°C, and when the residual sugar content of the mixed juice is lower than 3g / L, the skin residue is separated to obtain a supernatant, and the supernatant is subjected to secondary fermentation at 22°C, and the fermentation time is 30 days. After the fermentation is over, the wine lees are separated to obtain raw wine.

[0053]The original wine obtained is transferred to a tank for agi...

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Abstract

The invention provides a method for brewing wine by utilizing vitis amurensis and wine brewed utilizing same. The method comprises the following steps: mixing the smashed vitis amurensis and the smashed watermelon fleshes to obtain vitis amurensis and watermelon mixed juice, and fermenting the mixed juice to obtain the wine. The method aims at solving the problem that the acidity of the wine which is brewed by single northern-land vitis amurensis is excessively high, the vitis amurensis is combined with the watermelon, the watermelon can neutralize partial acidic substances in the vitis amurensis juice so as to decrease the acidity of the wine, so that the wine is easily accepted by more consumers. Moreover, the wine brewed by utilizing the method is lower in acidity, stronger in alcoholic fragrance, richer in fruit fragrance and lasting in aftertaste.

Description

technical field [0001] The invention relates to the technical field of winemaking, in particular to a method for brewing wine from mountain grapes and the brewed wine. Background technique [0002] The mountain grape Beiguolan is selected by the mountain grape breeding and cultivation research group of the Special Products Research Institute of the Chinese Academy of Agricultural Sciences. It is an excellent wine variety with independent intellectual property rights in my country. It has the advantages of high yield, high acidity, high pigmentation, and high nutrition. The wine made from a single variety of Beiguolan has a rich aroma, elegant fruit aroma, long aftertaste, and full-bodied wine. However, due to the high acidity, few people accept it for direct drinking. Therefore, the mountain grape Beiguolan is mostly used as a low-color, low-acid grape wine. The added varieties, its application range is greatly limited. [0003] In view of this, the present invention is pro...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12R1/865
Inventor 路文鹏张庆田范书田肖家美杨欢杨颖琼
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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