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Production method for muscat type le vin blanc

A technology for dry white wine and a production method, which is applied in the production field of rose-flavored dry white wine, can solve the problems of low juice yield and fast oxidation speed, and achieve the effects of high juice yield, high utilization rate of raw materials, and pleasant aroma

Inactive Publication Date: 2016-04-06
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the fermentation process, there are problems of fast oxidation and low juice yield

Method used

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  • Production method for muscat type le vin blanc
  • Production method for muscat type le vin blanc
  • Production method for muscat type le vin blanc

Examples

Experimental program
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Embodiment Construction

[0016] The specific implementation steps of the present invention are as follows:

[0017] 1. Grape sorting, destemming and crushing, adding sulfur dioxide: remove the moldy and damaged berries in the grape raw materials, destemming and crushing machine for destemming and crushing, put the broken grapes into the tank, immediately add 60mg / L sulfur dioxide to prevent browning ;

[0018] 2. Add pectinase and cold soak for 5 days at low temperature: add sulfur dioxide for half an hour, add 100mg / L pectinase and mix evenly, then treat for 4 hours, and cold soak for 5 days at 5°C to get the product grape mash and prepare for fermentation;

[0019] 3. Return to temperature to inoculate yeast and ferment with skins: return the grape must to about 20°C, add yeast (laffortE491, 200mg / L), start fermentation, monitor the temperature and specific gravity every day, and control the fermentation temperature at 16-18°C (control the temperature make the aroma of the wine more pleasant), obse...

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Abstract

The invention relates to a production method for wine, in particular to a production method for muscat type le vin blanc. The method specially aiming at muscat grapes as materials and utilizing fermentation with skin is used for producing le vin blanc. According to the adopted technical scheme, the method comprises the following steps of carrying out grape sorting, stalk removing and crushing, and adding sulfur dioxide; adding pectinase, and soaking the grapes for 5 days in a cold mode at low temperature; inoculating yeast after temperature returns, and carrying out fermentation with skin; terminating fermentation; storing the grapes in a sealed mode; carrying out stability tests, filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a production method of wine, in particular to a production method of rose-flavored dry white wine. 2. Background technology: [0002] In recent years, China's wine production has increased steadily, from 960 million liters in 2009 to 1.381 billion liters in 2012 (National Bureau of Statistics, 2012). But mainly red wine, less white wine, and even fewer other wines. In order to enrich the types of wine, people began to plant different grape raw materials for the production of brandy, champagne, mercier, liqueur, sweet wine, ice wine, etc., which greatly enriched the types of wine. In addition to the typical Chardonnay (Chardonnay), Riesling (Riesling), Sauvignon Blanc (Sauvignon Blanc), Italian Riesling, etc., which have been vigorously developed in white grape varieties, some rose-flavored varieties have also been developed, such as Pass grape (Myckat), Onto rose (Muscatottonel), muscadine (Muscadelle), etc. [0003] Myc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 袁春龙闫小宇
Owner NORTHWEST A & F UNIV
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