Method for preparing sulfur-free davidii foex wine

A wine and thorn grape technology, applied in the field of preparation of sulfur-free wine, can solve problems such as human harm, achieve the effects of short production cycle, pure and mellow taste, and simple production process

Active Publication Date: 2017-02-22
贵州任黔红葡萄酒有限公司
View PDF7 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the wines currently brewed use sulfur dioxide to regulate the preservation, sterilization and anti-oxidation of grape juice, inhibit and terminate yeast and miscellaneous bacteria, and ensure the quality of brewed wine. However, in actual operation, if the amount of sulfur dioxide is not controlled Well, long-term drinking will cause great harm to the human body. With the development of society, people are paying more and more attention to food safety and health, and they are more pursuing healthy, green, and natural food without additives. Therefore, in the brewing of wine In fact, the preparation of wine without adding sulfur dioxide is more in line with the pursuit of current consumers, and at the same time, it also provides a new way of thinking for the field of wine preparation

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing sulfur-free davidii foex wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of sulfur-free wine, comprising the following steps:

[0029] (1) Boil clear water, cool it to 10°C, set aside, remove impurities from the picked fresh thorn grapes, spray with treated clear water, and then evaporate the moisture on the surface with hot air, wherein the temperature of the hot air is 75°C, The drying time is 55s.

[0030] (2) Put the grapes that have passed step (1) into a crusher, crush them to obtain grape pulp, add pectinase, stir and extract at 30°C for 2 hours, heat the grape pulp to 50°C, and add cellulase , leaching for 80 minutes, and standing for 15 hours, wherein, the amount of pectinase added is 35 mg / L, and the amount of cellulase added is 15 mg / L.

[0031] (3) Send the grape syrup processed through step (2) into a fermenter, add sugar to adjust the sugar content of the grape syrup, the ratio of sugar added in the grape syrup is 0.1: 1, and the temperature of the glucose syrup is adjusted to 25°C. Wrap the feed inlet wi...

Embodiment 2

[0042] A preparation method of sulfur-free wine, comprising the following steps:

[0043] (1) Boil clean water, cool it to 15°C, set aside, remove impurities from the picked fresh thorn grapes, spray with treated clean water, and then evaporate the moisture on the surface with hot air, wherein the temperature of the hot air is 85°C, The drying time is 65s.

[0044] (2) Put the grapes that have passed step (1) into a crusher, crush them to obtain grape pulp, add pectinase, stir and extract at 35°C for 3 hours, heat the grape pulp to 60°C, and add cellulase , leaching for 120min, and standing for 18h, wherein, the amount of pectinase added is 40mg / L, and the amount of cellulase added is 20mg / L.

[0045] (3) Send the grape syrup processed through step (2) into the fermenter, add sugar to adjust the sugar content of the grape syrup, the ratio of sugar added in the grape syrup is 0.2: 1, and the temperature of the glucose syrup is adjusted to be 28°C. Wrap the feed inlet with ste...

Embodiment 3

[0056] A preparation method of sulfur-free wine, comprising the following steps:

[0057] (1) Boil clear water, cool it to 13°C, set aside, remove impurities from the picked fresh thorn grapes, spray with treated clear water, and evaporate the moisture on the surface with hot air, wherein the temperature of the hot air is 80°C, Blow dry time 60s.

[0058] (2) Put the grapes that have gone through step (1) into a crusher, crush them to obtain grape pulp, add pectinase, stir and extract at 33°C for 2.5h, heat the grape pulp to 55°C, add cellulose Enzyme, leaching for 100min, standing still for 17h, wherein, the addition amount of pectinase is 38mg / L, and the addition amount of cellulase is 18mg / L.

[0059] (3) Send the grape syrup processed through step (2) into a fermenter, add sugar to adjust the sugar content of the grape syrup, the ratio of sugar added in the grape syrup is 0.15: 1, and the temperature of the glucose syrup is adjusted to be 26°C. Wrap the feed inlet with s...

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 belongs to the technical field of wine production, and particularly relates to a method for preparing sulfur-free davidii foex wine. Self-fermentation is conducted by enzyme active factors of davidii foex skin, and the sugar content and the alcohol degree in the wine are controllable by three times of temperature-controlled fermentation; since sulfur dioxide is not added for fermentation in the whole preparation process, the wine is beneficial to human health and fills up a gap of sulfur-free brewing in the wine industry; high-temperature steam is used for conducting sterilization and deacidification treatment, the aged wine is purified by secondary filtering, and the obtained wine product has special fruit aroma and wine aroma and is tasty and refreshing; each davidii foex body is complete and plump; the wine has pure and mellow taste and long aftertaste, is dark purple, and is ecological davidii foex wine having original flavor and taste. The sulfur-free davidii foex wine is simple in production process, short in production cycle, and suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of wine production, and in particular relates to a preparation method of sulfur-free wine. Background technique [0002] There are many varieties of wine. Due to different grape cultivation and wine production process conditions, the product styles are different; in terms of finished color, it can be divided into three categories: red wine, white wine and pink wine, among which red wine can be subdivided It is dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine, and white wine is subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine. It is divided into four categories: wine, sparkling wine, fortified wine and flavored wine. [0003] Wine is a high-grade beverage with various nutrients. Drinking wine in moderation can directly affect the nervous system of the human body and increase muscle tension. In addition, wine contains a variety of amino aci...

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): C12G1/022
CPCC12G1/0203
Inventor 任伦
Owner 贵州任黔红葡萄酒有限公司
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