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Highly flavoured type wild grape wine brewing method

A technology of mountain wine and mountain grape, which is applied in the field of strong-flavor mountain wine brewing, can solve the problems of high acidity, single aroma, and heavy bitterness and astringency in mountain wine, so as to increase the aroma components, speed up the release of aroma substances, and achieve a rich and fragrant aroma. Effect

Inactive Publication Date: 2017-02-01
JILIN TEACHERS INST OF ENG & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to meet the needs of consumers and provide a brewing method of Luzhou-flavored mountain wine, so as to solve the problems of high acidity, heavy bitterness and astringency, and single aroma of mountain wine, and to brew a rich-aromatic, soft and sweet, Luzhou-flavored mountain wine with harmonious aroma, smooth finish and long aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A method for brewing Luzhou-flavored mountain wine, comprising the following steps:

[0055] (1) Selection, cleaning, crushing and destemming

[0056] You can choose Shuangyou for the mountain grape varieties, choose fully mature, fresh, non-mechanical damage, and no pests and diseases, and rinse them with clean water. A crushing-de-stemming machine is used to remove fruit stems and mechanically crush, and the crushed mountain grape juice is loaded into a fermenter, and the charging amount is 70% of the volume of the fermenter. At the same time, 40 mg / L sulfur dioxide was added to the grape juice.

[0057] (2) Vaccination

[0058] Activate the β-glucosidase-producing yeast strain isolated from Vitis vitis vinifera, and inoculate it into Vitis vitis vinifera juice after 3 times of expanded culture, with an inoculum size of 0.5×10 6 cfu / mL, stir well to disperse the β-glucosidase-producing yeast evenly in the grape juice.

[0059] (3) Pre-fermentation

[0060] Add pe...

Embodiment 2

[0072] A method for brewing Luzhou-flavored mountain wine, comprising the following steps:

[0073] (1) Selection, cleaning, crushing and destemming

[0074] You can choose Shuangyou for the mountain grape varieties, choose fully mature, fresh, non-mechanical damage, and no pests and diseases, and rinse them with clean water. A crushing-de-stemming machine is used to remove fruit stems and mechanically crush, and the crushed mountain grape juice is loaded into a fermenter, and the charging amount is 80% of the volume of the fermenter. At the same time, 50 mg / L sulfur dioxide was added to the grape juice.

[0075] (2) Vaccination

[0076] Activate the β-glucosidase-producing yeast strain isolated from Vitis vitis vinifera, and inoculate it into Vitis vitis vinifera juice after 3 times of expanded culture, with an inoculum size of 1.0×10 6 cfu / mL, stir well to disperse the β-glucosidase-producing yeast evenly in the grape juice.

[0077] (3) Pre-fermentation

[0078] Add pe...

Embodiment 3

[0090] A method for brewing Luzhou-flavored mountain wine, comprising the following steps:

[0091] (1) Selection, cleaning, crushing and destemming

[0092] You can choose Shuangyou for the mountain grape varieties, choose fully mature, fresh, non-mechanical damage, and no pests and diseases, and rinse them with clean water. A crushing-de-stemming machine is used to remove fruit stems and mechanically crush, and the crushed mountain grape juice is loaded into a fermenter, and the charging amount is 75% of the volume of the fermenter. At the same time, 45 mg / L sulfur dioxide was added to the grape juice.

[0093] (2) Vaccination

[0094] Activate the β-glucosidase-producing yeast strain isolated from Vitis vitis vinifera, and inoculate it into Vitis vitis vinifera juice after 3 times of expanded culture, with an inoculum size of 0.7×10 6 cfu / mL, stir well to disperse the β-glucosidase-producing yeast evenly in the grape juice.

[0095] (3) Pre-fermentation

[0096] Add pe...

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Abstract

The invention discloses a highly flavoured type wild grape wine brewing method. The highly flavoured type wild grape wine brewing method comprises the following steps: selecting, cleaning, crushing and removing stalks; inoculating; performing early fermentation; squeezing; performing medium-term fermentation; performing ultrasonic wave / microwave synergetic artificial aging accelerating treatment; ageing and brewing. The adopted flavour increasing yeast strains are the beta-glucosidase producing yeast strains which are separated from wild grape fruit, so that the flavour increasing yeast strains are more suitable for the fermenting conditions of wild grape wine. Pectinase and cellulose act on the wild grape wine together, so that the juice yield can be remarkably improved; the taste and the flavour of the wild grape wine are improved. Meanwhile, the ultrasonic wave / microwave synergetic artificial aging accelerating treatment is combined with an oak barrel for ageing and brewing, so that the taste of the wild grape wine is softer, rounder and fuller; the flavour style is more detailed, elegant and harmonious; the colour is more stable; the skeleton and the structure of the wild grape wine are also completed. According to the highly flavoured type wild grape wine brewing method, the defects that the wild grape wine generally has high acid, heavy bitter, single flavour and the like are overcome; rough taste of the wild grape wine is greatly reduced; the quality of the wild grape wine is improved.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a brewing technology of Luzhou-flavor mountain wine. Background technique [0002] Vitis amurensis Rupr, also known as Northeast Vitis Rupr, is native to Northeast China, North China, North Korea, and the Far East of Russia. In my country, it is mainly distributed in the Changbai Mountains and Xing'an Mountains in the three provinces of Liaoning, Jilin, and Heilongjiang. Among them, Tonghua City, Jilin Province is the main cultivation area of ​​Northeast Mountain grapes. [0003] With the hot sales of mountain wine, the mountain grape industry continues to develop, the cultivation area of ​​mountain grapes in Northeast China continues to expand, and the income and social value of farmers continue to increase. Among them, in 2015, the output of mountain wine in Jilin Province was more than 120 million liters, ranking second in total output, second only to in Shandong Provinc...

Claims

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Application Information

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IPC IPC(8): C12G1/02
CPCC12G1/02C12G2200/05C12G2200/15
Inventor 刘欢何文兵夏光辉张晓燕徐晶夏广清陈宏伶李乔
Owner JILIN TEACHERS INST OF ENG & TECH
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