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Grape peel pomace distilled liquor brewing technology

A technology of grape skin residue and distilled wine, which is applied in the field of brewing technology of grape skin residue distilled wine, which can solve the problems of obvious cooking taste, non-conformity with consumption concept, and poor human health, etc. strong odor, reducing the off-flavor of skin dregs and cooking odor

Inactive Publication Date: 2017-06-20
GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the advantages of rich fruity aroma and low juice yield of the white wine grape varieties cultivated in the south, the utilization rate of raw materials is improved through the secondary fermentation of the skin residue; the existing skin residue distilled wine generally uses the brewed skin residue for secondary distillation or Squeeze skin dregs for fermentation and distillation, and the obtained skin dregs distilled wine has a distinct cooking taste, and the sulfur dioxide added in the brewing process of skin dregs distilled wine will have adverse effects on human health, which is not in line with the increasingly healthy consumption of modern consumers. idea

Method used

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  • Grape peel pomace distilled liquor brewing technology
  • Grape peel pomace distilled liquor brewing technology
  • Grape peel pomace distilled liquor brewing technology

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Experimental program
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Effect test

Embodiment 1

[0023] 1. Preliminary preparation:

[0024] Preparation of passion fruit juice: In parts by weight, 15 parts of passion fruit pulp, 10 parts of honey, 2 parts of lemon juice and 100 parts of purified water were mixed, and refrigerated at 4° C. for 2 hours to obtain passion fruit juice.

[0025] The material prepared above is used in the brewing process of the following grape pomace distilled wine.

[0026] 2. A brewing process of grape pomace distilled wine, comprising the following steps:

[0027] (1) Pre-treatment: Pick Guipu No. 3 grapes with a maturity of 16°Brix, a titratable acidity of 6g / L, and a reducing sugar content of 132g / L. After selection, grading, the temperature is -1°C Pre-cooling in a refrigerator for 8 hours to reduce the temperature of the center of the grape fruit to 0°C, and then destemming and crushing and airbag pressing at a temperature of 0°C and without adding sulfur dioxide to obtain pressed juice and grape pomace;

[0028] (2) Fermentation: In pa...

Embodiment 2

[0033] 1. Preliminary preparation:

[0034] Preparation of passion fruit juice: In parts by weight, 18 parts of passion fruit pulp, 11 parts of honey, 2 parts of lemon juice and 110 parts of purified water were mixed, and refrigerated at 4° C. for 2.5 hours to obtain passion fruit juice.

[0035] The material prepared above is used in the brewing process of the following grape pomace distilled wine.

[0036] 2. A brewing process of grape pomace distilled wine, comprising the following steps:

[0037] (1) Pre-treatment: After picking Guipu No. 3 grapes with a maturity of 16.8°Brix, a titratable acidity of 6.5g / L, and a reducing sugar content of 138g / L, they were selected and graded, and placed in a temperature of -0.2 Pre-cooling in a freezer at ℃ for 9 hours to reduce the temperature of the center of the grape fruit to 0 ℃, and then destemming and crushing and airbag pressing at a temperature of 0 ℃ and without adding sulfur dioxide to obtain pressed juice and grape pomace; ...

Embodiment 3

[0043] 1. Preliminary preparation:

[0044] Preparation of passion fruit juice: In parts by weight, 21 parts of passion fruit pulp, 13 parts of honey, 2 parts of lemon juice and 115 parts of purified water were mixed, and refrigerated at 4° C. for 2 hours to obtain passion fruit juice.

[0045] The material prepared above is used in the brewing process of the following grape pomace distilled wine.

[0046] 2. A brewing process of grape pomace distilled wine, comprising the following steps:

[0047] (1) Pre-treatment: Pick Guipu No. 3 grapes with a maturity of 18°Brix, a titratable acidity of 6.8g / L, and a reducing sugar content of 140g / L. Pre-cooling in a freezer at ℃ for 9 hours to reduce the temperature of the center of the grape fruit to 0 ℃, and then destemming and crushing and airbag pressing at a temperature of 0 ℃ and without adding sulfur dioxide to obtain pressed juice and grape pomace;

[0048] (2) Fermentation: In parts by weight, add 100 parts of demineralized wa...

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Abstract

The invention discloses a grape peel pomace distilled liquor brewing technology, which comprises the following steps: (1) pretreating; (2) fermenting; (3) distilling; (4) allocating and ageing: according to weight parts, utilizing softened water to adjust alcoholic strength of 100 parts of peel pomace distilled liquor to the alcoholic content of 42%, adding 0.1 to 0.15 part of E150a-I caramel pigment, 0.7 to 1.5 parts of white granulated sugar and 0.5 to 0.8 part of oak block, putting all into a stainless steel tank to be sealed and aged and removing the oak block after one year to obtain a finished product of the grape peel pomace distilled liquor. According to the grape peel pomace distilled liquor brewing technology, squeezed peel pomace is secondarily fermented and distilled by adding the passion fruit juice, peel pomace peculiar smell and steaming smell are reduced, and fruit fragrance of the peel pomace distilled liquor is improved; by means of oak ageing, oak fragrance is improved, a taste grade can reach intermediate-grade brandy, and additional value of raw materials is further improved.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of brewing technology of distilled wine, in particular to a brewing technology of grape pomace distilled wine. [0003] 【Background technique】 [0004] Chinese wine manufacturers produce a large amount of grape pomace every year, which used to be discarded as waste and pollute the environment. In recent years, studies have found that grape pomace is rich in ingredients with special nutritional value and pharmacological activity, such as grape seed oil , polyphenol compounds, etc., can also be used as animal feed, and gradually attract people's attention. A lot of research has been done on the utilization of grape pomace after wine making in recent years, but most of them are on the extraction and purification of a single substance. Industry Co., Ltd. has transformed and designed a new type of extraction equipment to extract distilled wine and proanthocyanidins from grape pomace at the same time, optimize the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12G3/12C12H6/02
CPCC12G3/02C12G3/06C12H6/02
Inventor 张劲谢林君成果林玲谢太理黄小云
Owner GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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