Method for producing pink wine

A technology of rosé wine and its production method, which is applied to the preparation of wine, biochemical equipment and methods, and the preparation of alcoholic beverages. Radius of product consumption, reduction of sourness and roughness, effects of increasing variety

Inactive Publication Date: 2016-04-06
HUAILAI ARISTOCRATIC MANOR WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing rosé wine brewing method undergoes long-term high-temperature maceration, and then undergoes alcoholic fermentation and malolactic fermentation to obtain rosé wine. Long-term high-temperature maceration will increase the degree of oxidation of grape juice and bring some inferior tannins into the wine. In grape juice, the product of malolactic fermentation is not clear, and the fermentation period is long, resulting in damage and loss of aromatic substances, high brewing costs, and poor quality of the brewed rosé wine

Method used

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  • Method for producing pink wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] On October 14, 2014, in the Shacheng area of ​​Huailai County, the weather was fine. The grape variety was Merlot grape. The grape fruit was sprayed and cleaned, and the fruit was taken for sugar and acidity testing. Measured by glucose, the sugar content was 219.4g / L, and the acidity was 219.4g / L. It was 6.8g / L; on October 15th, the sugar content was 219.6g / L, and the acidity was 7g / L; on October 17th, the sugar content was 219.9g / L, and the acidity was 6.9g / L. Increase again.

[0026] At 5:10 am on October 19th, the weather was fine and the outdoor temperature was 4°C. Grape picking began. The grapes were picked with a sugar content of 215-220g / L and an acidity of 6.5-7g / L.

[0027] Screen the picked grapes to remove impurities such as grape leaves, diseased fruits, moldy and rotten fruits, green fruits, etc. After screening, the grapes are cooled to 8°C, and then destemmed and crushed to obtain grape pulp, and CL pectinase is added to the grape pulp 5g / t for macerat...

Embodiment 2

[0037] On October 15, 2014, in the Shacheng area of ​​Huailai County, the weather was fine. The grape variety was Merlot grape. The grape fruit was sprayed and cleaned, and the fruit was taken to test the sugar content and acidity. Measured by glucose, the sugar content was 218.4g / L, and the acidity It was 6.8g / L; on October 16th, the sugar content was 218.6g / L, and the acidity was 6.7g / L; on October 17th, the sugar content was 218.7g / L, the acidity was 6.6g / L, and the sugar content was 6.6g / L. no longer increase.

[0038]At 5:15 am on October 20th, the weather was fine and the outdoor temperature was 4°C. Grape picking began. The grapes were picked with a sugar content of 215-220g / L and an acidity of 6.5-7g / L.

[0039] Screen the picked grapes to remove impurities such as grape leaves, diseased fruits, moldy and rotten fruits, green fruits, etc. After screening, the grapes are cooled to 10°C, then destemmed and crushed to obtain grape pulp, and CL pectinase is added to the gr...

Embodiment 3

[0042] On October 16, 2014, in the Shacheng area of ​​Huailai County, the weather was fine. The grape variety was Merlot grape. The grape fruit was sprayed and cleaned, and the fruit was taken for sugar and acidity testing. Measured by glucose, the sugar content was 216.4g / L, and the acidity It was 7g / L; on October 17, the sugar content was 217.6g / L, and the acidity was 6.9g / L; on October 17, the sugar content was 219.1g / L, the acidity was 6.7g / L, and the sugar content was no longer Increase again.

[0043] At 5:18 am on October 21st, the weather was fine and the outdoor temperature was 4°C. Grape picking began. The grapes were picked with a sugar content of 215-220g / L and an acidity of 6.5-7g / L.

[0044] Screen the picked grapes to remove impurities such as grape leaves, diseased fruit, moldy fruit, green fruit, etc. After screening, the grapes are cooled to 9°C, then destemmed and crushed to obtain grape pulp, and CL pectinase is added to the grape pulp 5g / t for maceration ...

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Abstract

The invention provides a method for producing pink wine and belongs to the technical field of wine making. Picked grapes are screened, subjected to peduncle removal and breakage treatment and then fermented, then fermented products are filtered and clarified, and then the pink wine is obtained. Fermentation includes the following steps of A, steeping fermentation; B, alcoholic fermentation. The pink wine obtained through the method for producing the pink wine is superior in sensory quality, heavy in flavor, fragrant and lasting in empty cup fragrance depositing.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to a method for producing pink wine. Background technique [0002] In recent years, my country's wine industry has made great progress in technology, processing equipment, product quality, and raw material base construction after decades of development. As my country's wine consumption structure is becoming more and more reasonable, rosé wine has also become popular in the Chinese market. More and more companies and consumers have begun to focus on the fresh, refreshing, beautiful and beautiful rosé wine. The popularity of rosé wine in China development is booming. [0003] For wine, the content of aromatic substances will directly affect its sensory quality. How to protect the aromatic substances in grapes from being destroyed and avoid the loss of aromatic substances has always been an unsolved problem. At present, the existing rosé wine brewing method undergoes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
CPCC12G1/02
Inventor 都振江李敬川罗建华师学峰林涛师磊
Owner HUAILAI ARISTOCRATIC MANOR WINE IND
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