A brewing method for improving the flavor and quality of red wine by using specific glucosidase

A technology for red wine and glycosidase, applied in the field of wine brewing, can solve problems such as few reports, and achieve the effects of simple operation, significant economic benefits, and increased content
CN106190682BActive Publication Date: 2019-09-17JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2019-09-17

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Abstract

The invention discloses a making method for improving flavor and quality of red wine with specific glycosidase and belongs to the technical field of wine making. The method includes alcoholic fermentation, malolactic fermentation, enzymolysis treatment, fining and clarification, stability treatment and aseptic filling. Enzymolysis treatment of glycosidase soured from CGMCC 3.6328 is performed after malolactic fermentation of red wine, and the glycosidase is short in enzymolysis treatment time and less in required consumption, and can act aiming at combined-state flavor substances composed of fragrances of main grape varieties and combined-state phenolic substances of important functional components of wine. Compared with the process without enzymolysis treatment, the fermentation process has the advantages that fragrance of wine is stronger, the variety and content of free-state phenolic substances are increased, flavor of wine is improved, and functional components and quality of wine are improved as well.
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Description

technical field

[0001] The invention relates to a brewing method for improving the flavor and quality of red wine by using specific glucosidase, and belongs to the technical field of wine brewing. Background technique

[0002] Wine aroma is an important indicator of wine quality and a key factor for consumers to make choices when purchasing wine. According to different sources, wine aroma can be divided into varietal aroma, fermentation aroma and aging aroma. Variety aroma is the unique aroma of grape varieties, which can best reflect the style characteristics of wine and is also the most important source of aroma in wine. Terpenes in wine, C 13 The norprenyl and methoxypyrazine substances all exhibit unique varietal aromas, such as floral, fruity, spicy, baked, and plant-like aromas. The unique and non-linear interactions between these aroma substances determine the final flavor quality and characteristics of the wine. However, most of the aroma molecules that are repre...

Claims

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