Technology of grape wine without sulfur dioxide

A technology of sulfur dioxide and wine, applied in the field of wine, can solve problems such as negative effects, too much wine, unfavorable human health, etc., and achieve the effect of ensuring quality

Inactive Publication Date: 2017-05-24
贵州黎平胡氏葡萄酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sulfur dioxide is a kind of antiseptic and antibacterial substance. When it is added to wine, it will cause more negative effects on wine, which affects the flavor of wine and is also harmful to human health. Concentration, the abandonment of sulfur dioxide in wine is inevitable for the development of healthy wine

Method used

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Embodiment Construction

[0009] The present invention will be further described below in combination with specific embodiments.

[0010] The present invention proposes a kind of technology that wine discards sulfur dioxide, comprises the steps:

[0011] S1. Artificial inoculation of wine yeast fermentation: Add a certain amount of artificially cultured pure wine yeast to the grape must (grape juice) to make the grape must (grape juice) ferment normally:

[0012] The grape must (grape juice) is artificially inoculated with wine yeast, because its initial quantity has an absolute advantage, its growth and reproduction are fast, which greatly shortens the fermentation time, and reaches the fermentation peak at about 48 hours, leading the alcoholic fermentation of the grape must , so that the grape must (grape juice) does not produce too many other metabolites, which will make the taste of the wine mixed and sour;

[0013] Yeast belongs to facultative anaerobic bacteria. It grows and reproduces under aer...

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PUM

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Abstract

The invention discloses a technology of a grape wine without sulfur dioxide. The technology comprises the following steps of S1, artificially inoculating grape wine yeasts for fermenting: adding a certain number of artificially cultured purebred grape wine yeasts in a grape mash (grape juice), and enabling the grape mash (grape juice) to ferment normally; S2, improving the alcoholicity of the grape wine: adding grape spirit in the grape mash (grape juice), and enabling the alcoholicity of the grape wine to improve so as to be equal to or larger than 15 percent (V); S3, adding oak chips for micro-aerobic ageing in a stainless steel storage tank: pouring the grape mash (grape juice) obtained in the S2 into the stainless steel storage tank, and adding appropriate amount of oak chips in the stainless steel storage tank, wherein during an ageing process, the oxygen consumption is controlled by manpower, so that the controllability of oxygen demand during the ageing process is realized. The technology has the effects that the sulfur dioxide has no need to be added for brewing the grape wine, and by utilizing the technology, the grape wine cannot go bad, become acid and be discolored, and the quality of the grape wine is kept unchanged.

Description

technical field [0001] The invention relates to the technical field of wine, in particular to a technology for discarding sulfur dioxide from wine. Background technique [0002] The main function of sulfur dioxide in wine is antibacterial (for normal fermentation and long-term preservation) and anti-oxidation (protection of reduced phenolic substances in wine from oxidation). The use of sulfur dioxide in wine is the result of long-term practice of people from ancient times to the present. In wine The addition of sulfur dioxide in the brewing process solves the problem that the wine will not deteriorate, sour or discolor, and ensure the quality of the wine. The use of sulfur dioxide in wine has been used until now. Therefore, it is traditionally believed that the role of sulfur dioxide in wine cannot be replaced by any technology and substance. , is a must-have choice. However, sulfur dioxide is a kind of antiseptic and antibacterial substance. When it is added to wine, it w...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 胡名志
Owner 贵州黎平胡氏葡萄酒业有限公司
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