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Sparkling vitis heyneana wine and preparation method thereof

A kind of hair wine and hair grape technology, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of the lack of nutritional value of hair grapes, the sour taste of hair grape fruits, and the impact on the original acidity of the wine body and other problems, to achieve the effect of overcoming the rough taste, refreshing and smooth taste, full and complete wine body

Inactive Publication Date: 2017-02-22
广西中天领御酒业有限公司
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  • 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 original fruit aroma of the grape is damaged and the original acidity of the wine body is affected during the brewing process of sparkling wine. problem, provide a kind of sparkling hair wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Picking: picking fresh and ripe grapes that are free from diseases, pests, and rotten fruits, sorting and removing stems from the grapes, and then cleaning the sorted grapes;

[0030] (2) Pretreatment: place 800kg of grape fruit at 1°C for 1 hour; then place grape fruit at 25°C for 4 hours;

[0031] (3) Primary fermentation: crush the pretreated raw grapes to prepare raw grape juice, add 60kg of sucrose and 8kg of sulfur dioxide to the raw grape juice, and add 0.01kg of pectinase at the same time, seal and ferment for 3 days, the fermentation temperature is 25 ℃, Obtain the primary fermentation liquid;

[0032] (4) Impregnation: Put the primary fermentation liquid into the tank, the filling amount is 80% of the tank volume, the temperature is controlled at 10°C, and the juice is kept in contact with the skin dregs for 15 hours, and the impregnation is cycled;

[0033] (5) Clarification: control the macerated grape juice at 20°C, let it stand for clarification for 1...

Embodiment 2

[0044] (1) Picking: picking fresh and ripe grapes that are free from diseases, pests, and rotten fruits, sorting and removing stems from the grapes, and then cleaning the sorted grapes;

[0045] (2) Pretreatment: place 1000kg of grape fruit at 18°C ​​for 4 hours; then place grape fruit at 45°C for 1 hour;

[0046] (3) Primary fermentation: crush the pretreated raw grapes to prepare raw grape juice, add 90kg of sucrose and 30kg of sulfur dioxide to the raw grape juice, and add 0.02kg of pectinase at the same time, and seal the fermentation for 5 days at a fermentation temperature of 28°C. Obtain the primary fermentation liquid;

[0047] (4) Impregnation: Put the primary fermentation liquid into the tank, the filling amount is 80% of the tank volume, the temperature is controlled at 15°C, and the juice is kept in contact with the skin dregs for 10 hours, and the impregnation is cycled;

[0048] (5) Clarification: control the macerated grape juice at 28°C, let it stand for clari...

Embodiment 3

[0059] (1) Picking: picking fresh and ripe grapes that are free from diseases, pests, and rotten fruits, sorting and removing stems from the grapes, and then cleaning the sorted grapes;

[0060] (2) Pretreatment: place 900kg of grape fruit at a temperature of 10°C for 3 hours; then put the grape fruit at 35°C for 3 hours;

[0061] (3) Initial fermentation: crush the pretreated raw grapes to prepare raw grape juice, add 80kg sucrose and 18kg sulfur dioxide to the raw grape juice, add 0.015kg pectinase at the same time, seal and ferment for 4 days, the fermentation temperature is 27 ℃, Obtain the primary fermentation liquid;

[0062] (4) Impregnation: Put the primary fermentation liquid into the tank, the filling amount is 80% of the tank volume, the temperature is controlled at 13°C, and the juice and skin dregs are kept in contact for 13 hours, and the impregnation is cycled;

[0063] (5) Clarification: control the soaked grape juice at 25°C, let it stand for clarification fo...

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Abstract

The invention discloses sparkling vitis heyneana wine and a preparation method thereof. The sparkling vitis heyneana wine comprises the following raw materials in parts by weight: 800-1000 parts of vitis heyneana, 30-50 parts of Chardonnay grape, 60-90 parts of sucrose, 0.01-0.02 part of pectinase and 30-50 parts of yeast. The method comprises: performing poikilothermic treatment on fresh and mature vitis heyneana, and then crushing the vitis heyneana to prepare vitis heyneana juice; adding the sucrose and sulfur dioxide into the vitis heyneana juice, and then inoculating the pectinase for primary fermentation; then executing a series of steps comprising immersion, clarification, fermentation, secondary clarification, yeast separation, secondary fermentation in a bottle, aging, settling of wine lees, discharging of the wine lees, packaging and the like, so as to obtain a finished product. The sparkling vitis heyneana wine improves the final alcohol content of a vitis heyneana fruit wine product, so the wine tastes mellow and keeps original health care functions of the vitis heyneana fruit wine product.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to sparkling hair wine and a preparation method thereof. Background technique [0002] Wine is fermented from grapes. It is rich in polyphenols, resveratrol and other substances that are beneficial to human health. Daily drinking can reduce cholesterol in the human body and prevent cardiovascular and cerebrovascular diseases, which makes wine have other advantages. The incomparable health function of beverages makes it an ideal daily drink. Studies have shown that drinking 50-100mL of wine every day can exert certain health effects, but overall, the health effects of wine are relatively simple. [0003] Mao grape contains 18 kinds of amino acids, multivitamins, more than 20 kinds of essential trace elements such as strontium and iodine, and SOD anti-aging elements with a content of up to 910 units per gram, and is the best raw materia...

Claims

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Application Information

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IPC IPC(8): C12G1/06
CPCC12G1/06C12G2200/05
Inventor 罗炳初罗文吴永革
Owner 广西中天领御酒业有限公司
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