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
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[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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