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Spatlese sweet white wine and preparing method thereof

A technology for white wine and production method, applied in the field of fermentation technology, can solve the problems of poor sensory quality and complex brewing process of sweet white wine, and achieve the effects of reduced loss, enhanced floral and mineral characteristics, and overall complex and elegant effects

Inactive Publication Date: 2017-01-25
XINJIANG SUNYARD WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In view of the fact that there are few domestic records of using Riesling and Verdai grapes to ferment sweet white wines, and the current methods of making white wines have problems such as unremarkable wine typicality, thin wine body, lack of delicateness, and poor mellowness, the invention provides A late-harvested sweet white wine and its production method, through the adoption of a series of unique fermentation processes such as delayed harvesting, natural concentration, careful selection, flexible pressing, low-temperature fermentation, precise sugar preservation, and setting to stop fermentation, the effective It solves the problems of complex brewing process and poor sensory quality of sweet white wine. The produced sweet white wine does not contain pathogenic microorganisms, the total acid content is 5-8g / L, the alcohol content is between 11-13°, and the color is grey. The stem is yellow to golden yellow, clear and transparent, with unique floral and fruity aromas, full-bodied, sweet and delicate, harmonious sweet and sour, it is a high-end sweet white wine

Method used

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  • Spatlese sweet white wine and preparing method thereof
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  • Spatlese sweet white wine and preparing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0051] The concrete steps that the preparation method of late picking sweet white wine adopts are as follows:

[0052] (1) Raw material selection: use specific Riesling and Verdy grape varieties, and on the basis of the normal maturity of the grapes, the harvest is postponed for one month, and the sugar content of the grapes is required to reach 270-290g / L at the time of harvest.

[0053] (2) Sorting of raw materials: Grapes are sorted by a sorting machine to remove mildew, diseased and damaged raw materials, and to select grapes with plump and tidy particles and uniform color.

[0054] (3) Destemming and crushing: adopt grape destemming crusher to carry out destemming and crushing to the sorted grapes, the crushing rate is 0, add sulfurous acid 40ppm when destemming and crushing, that is, 0.67kg sulfurous acid / ton of grapes, pectinase Appropriate amount.

[0055] (4) Air bag press: the grapes processed in the above steps enter the air bag press, and are protected by inert ga...

Embodiment 2

[0070] On the basis of the normal ripening of the grapes, the harvesting is postponed for one month, and the sugar content of the grapes is required to reach 270g / L at the time of harvesting. The grapes are sorted by a sorting machine to remove mildew, diseased and damaged raw materials. For grapes with plump and neat particles and uniform color, use a grape destemming crusher to destem and crush the sorted grapes. The crushing rate is 0. When destemming and crushing, add 40 ppm of sulfurous acid and an appropriate amount of pectinase; The grapes enter the air bag press, and use inert gas for protection, and press under the pressure of less than 0.1bar. It is required not to crush the skin seeds, and the press is not too dry. Put the clear juice into the tank, and add 20ppm of sulfurous acid during the process to prevent the oxidation of the clear juice; after the clear juice is put into the tank, add tartaric acid to 7.0g / L, add 50ppm of compound clarification enzyme to the cl...

Embodiment 3

[0072] On the basis of the normal ripening of the grapes, the harvesting is postponed for one month, and the sugar content of the grapes is required to reach 280g / L at the time of harvesting. The grapes are sorted by a sorting machine to remove mildew, diseased and damaged raw materials. For grapes with plump and neat particles and uniform color, use a grape destemming crusher to destem and crush the sorted grapes. The crushing rate is 0. When destemming and crushing, add 40 ppm of sulfurous acid and an appropriate amount of pectinase; The grapes enter the air bag press, and use inert gas for protection, and press under the pressure of less than 0.1bar. It is required not to crush the skin seeds, and the press is not too dry. The clear juice is put into the tank, and 20ppm of sulfurous acid is added during the process to prevent the oxidation of the clear juice; after the clear juice is put into the tank, tartaric acid is added to 7.0g / L, and 50ppm of compound clarification enz...

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Abstract

The invention discloses spatlese sweet white wine and preparing method thereof. Through a series of unique fermentation process, such as harvest delay, natural condensation, careful selection, soft squeezing and low temperature fermentation, problems such as complex making process of sweet white wine and poor sensory quality are addressed effectively. The made sweet white wine does not comprise pathogenic microorganism, whose the content of total acids is 6.0 8.0g / L with alcohol degree between 11-13o, in straw yellow to golden, clear and transparent, provided with unique fragrance of flower and fruit. It is fully-bodied, sweet and exquisite with coordinated sour and sweet, which is superior quality sweet white wine.

Description

technical field [0001] The invention relates to the technical field of fermentation technology, specifically, the invention relates to the technical field of a wine preparation method. [0002] technical background [0003] Wine is rich in a variety of nutrients, which have a good auxiliary effect on regulating and maintaining the physiological functions of the human body. Therefore, more and more people choose to drink wine, and they also have diversified requirements for wine types. At present, 90% of the mainstream wine products in the domestic market are dry red and dry white wines, with a single type structure and lack of diversified competitive advantages, especially small wines such as sweet white and sparkling wines cannot meet the needs of special groups. [0004] White wine is a low-alcohol wine refined from high-quality white grape varieties through sorting, pressing, skin-flesh separation and fermentation, aging, and clarification treatment. The color of the wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 刘荣刚韩雪施云鹏宋青春
Owner XINJIANG SUNYARD WINE IND
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