A linkage brewing process of dry red wine and pink wine
A technology for rosé wine and dry red wine, which is applied in the preparation of wine, the preparation of alcoholic beverages, and methods based on microorganisms. Utilization rate, clear and transparent wine body, rich taste effect
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Embodiment 1
[0033] A kind of linkage brewing process of dry red wine and pink wine, comprising the following steps:
[0034] (1) Raw material selection: Sorting muscadine Noble, the raw material of wine grapes, and then pre-cooling in a refrigerator at a temperature of 10°C for 6 hours until the center temperature of the grape fruit reaches below 15°C;
[0035](2) Destemming and crushing, maceration, and juice extraction: destemming and crushing the wine grape raw materials at 3°C, then adding 30 mg / L of sulfur dioxide, and then transporting them to the fermentation tank with a screw pump, at a temperature of 12°C After 2 hours of cold maceration, extract 10% of the grape juice for the fermentation of soft dry rosé wine, and continue the cold maceration for 8 hours, and continue to extract 20% of the remaining grape juice for fermentation of sweet rosé wine wine;
[0036] (3) Alcoholic fermentation: including alcoholic fermentation of enhanced macerated dry red wine, alcoholic fermentati...
Embodiment 2
[0057] A kind of linkage brewing process of dry red wine and pink wine, comprising the following steps:
[0058] (1) Selection of raw materials: Sorting Guipu No. 6, the raw material of wine grapes, and then pre-cooling in a refrigerator at a temperature of 11°C for 6.5 hours until the temperature of the center of the grape fruit reaches below 15°C;
[0059] (2) Destemming and crushing, maceration, and juice extraction: Destemming and crushing the wine grape raw materials at 3.5°C, then adding 30 mg / L of sulfur dioxide, and then transporting them to the fermenter with a screw pump, at a temperature of 13°C After 2 hours of cold maceration, extract 10% of the grape juice for the fermentation of soft dry rosé wine, and continue the cold maceration for 8 hours, and continue to extract 20% of the remaining grape juice for fermentation of sweet rosé wine wine;
[0060] (3) Alcoholic fermentation: including alcoholic fermentation of enhanced macerated dry red wine, alcoholic fermen...
Embodiment 3
[0081] A kind of linkage brewing process of dry red wine and pink wine, comprising the following steps:
[0082] (1) Selection of raw materials: Sorting Guipu No. 1, the raw material of wine grapes, and then pre-cooling in a refrigerator at 11°C for 7.5 hours until the center temperature of the grape fruit reaches below 15°C;
[0083] (2) Destemming and crushing, maceration, and juice extraction: Destemming and crushing the wine grape raw materials at 4°C, then adding 30 mg / L of sulfur dioxide, and then transporting them to the fermentation tank with a screw pump, at a temperature of 13°C After 2 hours of cold maceration, extract 10% of the grape juice for the fermentation of soft dry rosé wine, and continue the cold maceration for 8 hours, and continue to extract 20% of the remaining grape juice for fermentation of sweet rosé wine wine;
[0084] (3) Alcoholic fermentation: including alcoholic fermentation of enhanced macerated dry red wine, alcoholic fermentation of light dr...
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