Low-alcohol wine and preparation method thereof

A technology of alcoholic wine and raw grape, applied in the field of low-alcoholic wine and its production, can solve the problems of development and utilization damage, difficulty in importing, sour grape fruit taste, etc., achieve full body and complete wine body, simplify production process, and overcome rough taste Effect

Inactive Publication Date: 2017-01-25
广西中天领御酒业有限公司
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the taste of the grape fruit is sour when eaten directly, it is difficult to eat, the nutritional value of the grape cannot be reasonably developed and utilized, and the problem of damaging the original fruity aroma of the grape and affecting the original acidity of the wine body during the wine brewing process , provide a kind of low-alcohol wine and preparation method thereof

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Picking: picking fresh, ripe, disease-free, and fruitless hairy grapes, sorting and removing the stems of the hairy grapes, and then cleaning the selected hairy grapes;

[0025] (2) Pretreatment: Put 1000kg of wool grapes in a cold storage with a temperature of -10°C for 2 days; then place the wool grapes at a temperature of 45°C for 3 hours;

[0026] (3) Crushing: crush the pretreated wool grapes to prepare wool grape juice, and pass in 30ml / L nitrogen inert protective gas during the crushing process;

[0027] (4) Dipping: Mix the grape juice with 800kg of cold boiled water evenly, put it into the fermentation tank, the filling amount is 80% of the tank volume, the temperature is controlled at 10°C, keep the juice and the skin residue in contact for 15 hours, and cycle dipping;

[0028] (5) Fermentation: Control the immersed grape juice at 20°C, let it stand for clarification for 10 hours, put the clarified juice into the fermentation tank, add 80kg of yeast, control the fe...

Embodiment 2

[0034] (1) Picking: picking fresh, ripe, disease-free, and fruitless hairy grapes, sorting and removing the stems of the hairy grapes, and then cleaning the selected hairy grapes;

[0035] (2) Pretreatment: Put 1500kg of wool grapes in a refrigerator at 0℃ for 4 days; then put wool grapes at 25℃ for 5 hours;

[0036] (3) Crushing: crush the pretreated wool grapes to prepare wool grape juice, and pass in 50ml / L nitrogen inert protective gas during the crushing process;

[0037] (4) Dipping: Mix the grape juice with 1000kg of cold boiled water evenly, and put it into the fermentation tank. The filling amount is 80% of the tank volume. The temperature is controlled at 15℃. Keep the juice in contact with the skin dregs for 10 hours, and immerse it in cycles;

[0038] (5) Fermentation: Control the immersed grape juice at 28°C, leave it to stand for clarification for 8 hours, put the clarified juice into the fermentation tank, add 150kg of yeast, control the fermentation temperature at 9°C, ...

Embodiment 3

[0044] (1) Picking: picking fresh, ripe, disease-free, and fruitless hairy grapes, sorting and removing the stems of the hairy grapes, and then cleaning the selected hairy grapes;

[0045] (2) Pretreatment: Place 1200kg of wool grapes in a cold storage at -5°C for 3 days; then place wool grapes at 35°C for 4 hours;

[0046] (3) Crushing: crush the pretreated wool grapes to prepare wool grape juice, and pass in 40ml / L nitrogen inert protective gas during the crushing process;

[0047] (4) Dipping: Mix the grape juice with 900kg of cold boiled water evenly, put it into the fermentation tank, the filling amount is 80% of the tank volume, and the temperature is controlled at 12°C. Keep the juice in contact with the skin residue for 13 hours, and cycle dipping;

[0048] (5) Fermentation: Control the immersed grape juice at 25°C, let stand for 9 hours to clarify, put the clarified juice into the fermentation tank, add 100kg yeast, control the fermentation temperature at 13°C, and the ferment...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a low-alcohol wine and a preparation method thereof. The low-alcohol wine comprises the following raw materials in parts by weight: 1000 to 1500 parts of downy grapes, 200 to 300 parts of saccharose, 1 to 2 parts of pectinase, 80 to 150 parts of saccharomycetes, and 800 to 1000 parts of cold boiled water. The method comprises the following steps: picking fresh and mature downy grapes, performing change-temperature treatment on the downy grapes, performing crushing to prepare downy grape juice, performing mixed retting on the downy grape juice and the cold boiled water, inoculating the saccharomycetes, performing clarification, filter sterilization and tinning, so as to obtain the finished product. The low-alcohol wine reduces the final alcohol content of downy grape fruit wine, ensures that the taste of the wine is more round and strong, and keeps the original health care efficacy of downy grape fruit wine products.

Description

Technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and specifically relates to a low-alcohol wine and a preparation method thereof. Background technique [0002] Wine is made by fermenting grapes. It is rich in polyphenols, resveratrol and other substances that are beneficial to human health. Daily drinking can reduce cholesterol in the body and prevent cardiovascular and cerebrovascular diseases. This makes wine have other Drinks have incomparable health functions and become ideal daily drinks. Studies have shown that drinking 50-100mL of wine a day can exert certain health effects, but overall, the health effects of wine appear to be relatively simple. [0003] Wool grapes contain 18 kinds of amino acids, multiple vitamins and more than 20 essential trace elements such as strontium and iodine, and SOD anti-aging elements with a content of up to 910 units per gram, and are the best raw materials for wine making. Pe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/02
CPCC12G1/0203C12G1/02
Inventor 罗炳初罗文吴永革
Owner 广西中天领御酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap