Brewing technology of crystal grape sparkling wine

A technology of sparkling wine and grapes, which is applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as not found, and achieve the effect of improving quality, increasing sugar content, and strong sense of structure

Inactive Publication Date: 2017-07-18
云南沃鼎庄园酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But thanks to SO 2 It has bactericidal and antioxidative effects in the winemaking process, and no substitute has been found so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of brewing process of crystal grape sparkling wine, comprises the following steps,

[0018] S1, choose crystal grapes with plump fruit, the sugar content of grape raw materials is 112.00g / L, the total acid is 14.63g / L, destemmed, crushed and then packed into cans;

[0019] S2, add 6%-10% pure water of raw material quality to the raw material, heat the mixture at 60°C for 6-24h, stop heating, lower the temperature of the mixture to normal temperature, add 20mg / L pectinase, stir and extract 20 to 30 minutes, and finally pump the artesian juice into the fermenter, and press the dregs; the squeezed juice is stored separately or put into the fermenter and mixed with the artesian juice to obtain fruit juice, and the sugar content of the juice is detected and adjusted to 180 to 200g / L. fermented fruit juices;

[0020] S3, add 0.20g / L active dry yeast to the fermented fruit juice at 20-25°C, and fill the fermenter with sterile air, control the dissolved ox...

Embodiment 2

[0027] A brewing process of crystal grape sparkling wine, comprising the following steps,

[0028] S1, choose crystal grapes with plump fruit, the sugar content of grape raw materials is 112.00g / L, the total acid is 14.63g / L, destemmed, crushed and then packed into cans;

[0029] S2, add 6%-10% pure water of raw material quality to the raw material, heat the mixture at 70°C for 6-24h, stop heating, lower the temperature of the mixture to normal temperature, add 20mg / L pectinase, stir and extract 20 to 30 minutes, and finally pump the artesian juice into the fermenter, and press the dregs; the squeezed juice is stored separately or put into the fermenter and mixed with the artesian juice to obtain fruit juice, and the sugar content of the juice is detected and adjusted to 180 to 200g / L. fermented fruit juices;

[0030] S3, add 0.20g / L active dry yeast to the fermented fruit juice at 20-25°C, and fill the fermenter with sterile air, control the dissolved oxygen at 8-10mg / L for ...

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PUM

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Abstract

The invention discloses a brewing technology of a crystal grape sparkling wine. By adopting the brewing technology of hot-dipping before fermentation without adding SO2, smooth alcoholic fermentation can be ensured, a high-quality fresh wine can be produced, the sugar content of the grape juice can be improved through a hot-dipping technology before fermentation, the acid content is reduced and the quality of the grape material is improved. Alcoholic fermentation is normal after hot-dipping treatment of grapes before fermentation and the fermentation time is shortened; the obtained fresh wine is deeper in color and higher in tannin content, the total phenol content is extremely significantly improved and sensory evaluation is significantly superior to that in control.

Description

technical field [0001] The invention relates to a brewing process of crystal grape sparkling wine. Background technique [0002] Wine is a beverage product obtained by fermenting fresh grapes or grape juice. It has won the favor of consumers for its unique health care and fashion. Phenolic compounds play an important role in winemaking because they constitute the sensory properties of wine color, flavor, astringency and bitterness, and many studies have shown that certain phenolic compounds, especially catechins and proanthocyanidins, have People's health has a positive effect. [0003] Some wine producers are interested in SO 2 The use of alcohol is very irregular. To be on the safe side, it is better to have more than not enough, which affects the quality of wine, damages the health of consumers, and damages the image of the company. With the increasing opening of the Chinese market, the competition in the wine market is becoming increasingly fierce. In the next few yea...

Claims

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Application Information

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IPC IPC(8): C12G1/06
CPCC12G1/06
Inventor 尹恒
Owner 云南沃鼎庄园酒业有限公司
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