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A method of improving wine quality by using wine lees aging technology

A technology of wine and lees, which is applied in the field of wine brewing, which can solve the problems of unpleasant lees taste, increased labor and cost, and insignificant aging effect of wine, so as to achieve the roundness of wine body, the enhancement of tannin structure, and the improvement of overall quality , Improve the effect of antioxidant capacity

Active Publication Date: 2019-05-07
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yeast autolyzed products have both positive and negative effects on wine quality. Mannoprotein and dextran can inhibit tartar and protein precipitation to increase the stability of wine, and can also improve the sensory quality of wine and increase the "fatness" of wine body. "feel", soften tannins, increase the fineness of tannins, increase the aroma of wine, promote malic acid-lactic acid fermentation, and improve the flavor of wine. In addition, the protein produced by autolysis can increase the content of nitrogen compounds in wine; but wine If the mud aging process is not well controlled, it is easy to be infected with miscellaneous bacteria, and excessive autolysis will also make the wine have an unpleasant taste of distiller's grains
[0004] The Chinese invention patent with application number 201110057645.5 discloses a wine brewing process, which adds an appropriate amount of mannoprotein extracted from fermentation by-product wine lees before grape raw material pressing, malic acid-lactic acid fermentation and cold stable filtration. This type of method has greatly improved the stability of wine, but has no significant effect on brewing; and most of the prior art is to extract mannoprotein from wine lees and add it to wine, which greatly increases the amount of labor and cost, and aging The effect is not significant

Method used

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  • A method of improving wine quality by using wine lees aging technology

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Effect test

Embodiment 1

[0032] A method for improving wine quality by using lees aging technology, adopting the following steps:

[0033] (1) Cabernet Sauvignon grapes are artificially threshed and crushed to obtain grape must;

[0034] (2) Add activated yeast BDX to the grape must prepared in step (1), ferment at 26-30°C, ferment with the skins on for 7 days, separate the skins and remove the skins; the amount of yeast BDX added Add 0.25g per liter of grape must;

[0035] (3) Continue to ferment the above-mentioned fermentation broth at a fermentation temperature of 22-26°C. When the sugar content is lower than 4g / L, the main fermentation ends, and the wine lees and clarified liquor are separated after precipitation with wine lees;

[0036] (4) Collect the fine wine lees on the upper part of the wine lees in step (3), and add sulfurous acid to the fine wine lees; the amount of sulfurous acid added is 40 mg per liter of fine wine lees;

[0037] (5) Add the fine wine lees containing sulfurous acid o...

Embodiment 2

[0043] A method for improving wine quality by using lees aging technology, adopting the following steps:

[0044] (1) Cabernet Sauvignon grapes are artificially threshed and crushed to obtain grape must;

[0045] (2) Add activated yeast L2323 to the grape mash prepared in step (1), ferment at 26-30°C, ferment with skins for 10 days, separate skin dregs, and collect fermentation liquid; the amount of yeast L2323 added Add 0.25g per liter of grape must;

[0046] (3) Continue to ferment the above-mentioned fermentation broth at a fermentation temperature of 22-26°C. When the sugar content is lower than 4g / L, the main fermentation ends, and the wine lees and clarified liquor are separated after precipitation with wine lees;

[0047] (4) Collect the fine wine lees on the upper part of the wine lees in step (3), and add sulfurous acid to the fine wine lees; the amount of sulfurous acid added is 50 mg per liter of fine wine lees;

[0048] (5) Add the fine wine lees containing sulfu...

Embodiment 3

[0054] A method for improving wine quality by using lees aging technology, adopting the following steps:

[0055] (1) Cabernet Sauvignon grapes are artificially threshed and crushed to obtain grape must;

[0056] (2) Add activated yeast D254 to the grape mash prepared in step (1), ferment at 26-30°C, ferment with skins for 8 days, separate skin dregs, and collect fermentation liquid; the amount of yeast D254 added Add 0.3g per liter of grape must;

[0057] (3) Continue to ferment the above-mentioned fermentation broth at a fermentation temperature of 22-26°C. When the sugar content is lower than 4g / L, the main fermentation ends, and the wine lees and clarified liquor are separated after precipitation with wine lees;

[0058] (4) Collect the fine wine lees on the upper part of the wine lees in step (3), and add sulfurous acid to the fine wine lees; the amount of sulfurous acid added is 45 mg per liter of fine wine lees;

[0059] (5) Add the fine wine lees containing sulfurous...

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Abstract

The invention belongs to the technical field of wine brewing and particularly relates to a method for improving the wine quality by use of the wine lees aging technology. The technical scheme comprises the following steps: sorting the grape raw material; performing stalk removal and breaking; performing alcoholic fermentation; after main fermentation, separating wine lees and clarifying wine liquid, and collecting the fine wine lees; supplementing sulfurous acid, adding a mixed enzyme, performing ultrasonic treatment and aging the wine lees; separating the wine lees, transferring tank and performing storage management; and clarifying, stabilizing, filtering and bottling. The wine lees aging method provided by the invention effectively improves the wine body quality, enhances the stability of wine color, increases the complexity and richness of wine aroma and raises the body mellowness.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to a method for improving wine quality by utilizing wine lees aging technology. Background technique [0002] At present, domestic wine grapes have problems such as short tree age, high yield, and low soluble solid content. The low quality of wine grapes directly affects the quality of wine products, and a considerable number of wine companies have similar brewing processes that are not refined enough, resulting in medium-bodied wines. Thin, slightly short aftertaste, not strong enough aroma, low tannin content, etc., cannot reach the quality of high-quality wine. Studies have shown that the defects of grape quality can be made up for by improving the brewing process. At present, the commonly used methods of aging have certain disadvantages. Oxygen oxidation of wine can accelerate the esterification of wine, but the effect of aging is not obvious if it is too weak, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12H1/22
CPCC12G1/0203C12H1/22
Inventor 史红梅王咏梅陈万钧韩晓梅郭亚云陈迎春
Owner SHANDONG ACAD OF GRAPE
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