Pink sparkling wine and preparation process thereof

A preparation process and technology of sparkling wine, applied in the field of pink sparkling wine and its preparation, can solve the problems of unsuitable taste, sour taste, etc., and achieve the effect of good taste and nutrient composition, refreshing taste and bright color

Inactive Publication Date: 2017-06-20
柳河县山葡萄酒产业服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sparkling wine is increasingly entering the country. However, although sparkling wine carries the atmosph

Method used

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  • Pink sparkling wine and preparation process thereof
  • Pink sparkling wine and preparation process thereof
  • Pink sparkling wine and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] Prepare rosé sparkling wine

[0035] Harvesting: The grapes are harvested late after maturity, so that the glucose content reaches 260g / L.

[0036] Selection: Remove branches, leaves, mold and rotten fruits and other debris in the raw materials.

[0037] Squeezing and extracting juice: use a frame type squeezer, add sodium metabisulfite (purity 50%) at 100g / ton during the squeezing process.

[0038] Clarification: Add pectinase at 30g / ton, clarify at natural low temperature (0-6℃) for 3 days, pour the can to separate the mash.

[0039] Primary fermentation (alcoholic fermentation): add yeast (Nuomen STR) to the separated supernatant at an amount of 250 g / ton, and ferment for 25 days under low temperature control (13-15°C).

[0040] Stop fermentation: When the alcohol content reaches 10% VOL, reduce the temperature to 0-6°C to stop the fermentation.

[0041] Clarification: Add 800g of bentonite and 30g of vegetable gum per ton of grape juice, and clarify for more t...

Example Embodiment

[0047] Example 2

[0048] Prepare rosé sparkling wine

[0049] Harvesting: The grapes are harvested late after maturity, so that the glucose level can reach 260g / L.

[0050] Selection: Remove branches, leaves, mold and rotten fruits and other debris in the raw materials.

[0051] Squeezing and extracting juice: Use a frame type squeezer, and add sodium metabisulfite (purity 50%) at 150g / ton during the squeezing process.

[0052] Clarification: add pectinase at 50g / ton, clarify at natural low temperature (0-6℃) for 10 days, pour the tank to separate the mash.

[0053] Primary fermentation (alcoholic fermentation): Add yeast (Nuomen STR) to the separated supernatant at a dosage of 350g / ton, and ferment for 30 days under low temperature control (13-15°C).

[0054] Stop fermentation: When the alcohol content reaches 11% VOL, reduce the temperature to 0-6°C to stop the fermentation.

[0055] Clarification: add 1200g of bentonite and 50g of vegetable gum per ton of grape juice, clarify at 0-6℃ f...

Example Embodiment

[0061] Example 3

[0062] Prepare rosé sparkling wine

[0063] Harvesting: The grapes are harvested late after maturity, so that the glucose level can reach 255g / L.

[0064] Selection: Remove branches, leaves, mold and rotten fruits and other debris in the raw materials.

[0065] Squeezing juice: Use a frame type squeezer, add sodium metabisulfite (purity 50%) at 120g / ton during the squeezing process.

[0066] Clarification: add pectinase at 40g / ton, clarify at low temperature (0~6℃) for one week, pour the can to separate the mash.

[0067] Primary fermentation (alcoholic fermentation): Add yeast (Nuomen STR) to the separated supernatant at a dosage of 300 g / ton, and ferment for 26 days under low temperature control (13-15°C).

[0068] Stop fermentation: When the alcohol content reaches 10% VOL, reduce the temperature to 0-6°C to stop the fermentation.

[0069] Clarification: add 1000g of bentonite and 40g of vegetable gum per ton of grape juice, clarify at 0-6℃ for more than 6 months

[00...

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Abstract

The invention provides a preparation process of a pink sparkling wine. The process includes: conducting squeezing, clarification and fermentation on mature red grapes and mature white grapes respectively, then performing secondary clarification, mixing the obtained red wine and white wine according to a volume ratio of (1-10):(90-99), and then carrying out secondary fermentation and tertiary clarification, thus obtaining sparkling wine. The invention also provides the pink sparkling wine prepared by the process, preferably, the pink sparkling wine has an alcoholic strength of 10-12%vol, a total sugar content of 50-70g/L (in terms of glucose), a total acid content of 8-10g/L (in terms of tartaric acid), a dry extract content of more than 20g/L, and a total sulfur content of less than 80mg/L, and at 20DEG C, the pressure is greater than 0.35MPa.

Description

technical field [0001] The invention relates to the field of food, in particular to a pink sparkling wine and a preparation process thereof. Background technique [0002] The so-called sparkling wine is professionally explained as a wine with a carbon dioxide pressure equal to or greater than 0.05MPa at 20°C. In layman's terms, it is a wine that will bubble. Sparkling wine is a kind of wine rich in carbon dioxide and suitable for various festive occasions. Sparkling wine is used as an aperitif before meals in Europe, and it is better to chill it to 8-12 degrees before drinking. For Americans with heavy tastes, they tend to drink it with dessert after a meal. [0003] In recent years, due to the rapid development of information technology, more and more people in China have come into contact with and recognized Western culture, so people's love for wine has become stronger and stronger. More and more sparkling wines are entering the country. However, although sparkling wi...

Claims

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Application Information

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IPC IPC(8): C12G1/06
CPCC12G1/06C12G2200/05
Inventor 南海龙高开慧李海升杨玉平张瑜陈静刘宇航
Owner 柳河县山葡萄酒产业服务中心
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