Brewing method of Xiangyu dry white wine and use

A dry white wine and grape technology, applied in the brewing field of Xiangyu dry white wine, can solve problems such as poor aroma concentration, low dry extract content, weak wine body, etc.

Active Publication Date: 2017-07-28
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the traditional dry white technology is applied to Xiangyu grapes, there are problems such as poor aroma concentration, weak wine body, and low content of dry extracts. It is necessary to add the skin-on-skin maceration process, and at the same time, factors such as maceration time, maceration temperature, and yeast are required. optimize

Method used

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  • Brewing method of Xiangyu dry white wine and use
  • Brewing method of Xiangyu dry white wine and use
  • Brewing method of Xiangyu dry white wine and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Grape sorting: remove moldy and damaged grape berries, rotten leaves, sundries, etc.;

[0037] (2) Destemming and crushing: 100% of the grape raw materials are destemmed and crushed and put into the tank, and sulfur dioxide is added while feeding, 60 mg of sulfur dioxide and 40 mg of pectinase are added to each kilogram of grape raw materials, and the closed cycle is once;

[0038] (3) Short-term immersion: add 200 mg / L Saccharomyces cerevisiae after adding sulfur dioxide for 12 hours, control the temperature at 20°C, and immerse for 36 hours, observe the occurrence of wine caps, and press the caps in time;

[0039] (4) Pure juice fermentation: separate the soaked grape mash skins and ferment the pure juice. When the fermentation is vigorous, that is, the specific gravity drops rapidly, adjust the sugar content according to the need, according to the potential alcohol content and the target alcohol content of 12% (V / V ), 17g / L is converted into 1% (V / V) alcohol, but...

Embodiment 2

[0060] comparative test

[0061]

[0062] Conclusion: The sensory evaluation score, dry extract content, aroma component content, total phenol content, total anthocyanin content and chromaticity value of Xiangyu dry white wine brewed by the method of the present invention are all higher than those of the traditional method.

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PUM

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Abstract

The invention discloses a brewing method of Xiangyu dry white wine and use. The method includes: grape sorting, destemming and crushing, short-term unskinned impregnation, skin residue separation, pure juice fermentation, fermentation termination, sealing storage, fining, filtration, bottling and other steps. The key improvement lies in that: after destemming and crushing, short-term impregnation is carried out for 36h at 20DEG C, preferably with commercial yeast E491. After improvement, the brewed Xiangyu dry white wine has a sensory evaluation score of 81.0, and under the traditional process and other process conditions, the sensory evaluation score of Xiangyu dry white wine is 71.3-75.9. At the same time, the aroma component content (119.55mg/L) and dry extract content (18.49g/L) of the wine brewed by the method provided by the invention are also significantly higher than the 104.39-115.13mg/L and 17.21-17.62g/L of other treatment, at the same time, the wine body is light golden yellow, clear and transparent, light and tasty, has strong fruit aroma, and emits the aroma of lemon, citrus reticulata and other fruits.

Description

technical field [0001] The invention relates to the technical field of wine and its brewing technology, in particular to a brewing method and application of Xiangyu dry white wine. Background technique [0002] Xiangyu grape, a European and American hybrid. Vigorous growth, the largest leaf diameter is 40 cm, good yield and strong disease resistance. It takes 120 days from germination to berry maturity. The ear is large, with an average ear weight of 610 g and a maximum ear weight of 850 g. The fruit grains are large, with an average grain weight of 8 g and a maximum grain weight of 13 g. Ripe fruit grains are pale yellow in color with uniform coloring. The juice is delicious, the fruit is sweet, and the jasmine fragrance is mellow, which is deeply loved by consumers. [0003] As the cultivation area of ​​Xiangyu grape continues to expand and the output increases, but the shelf life of fresh table grapes is short, it is necessary to develop high value-added products based...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/022
CPCC12G1/02C12G1/0203
Inventor 李凯黄春芳田淑芬商佳胤黄建全
Owner 天津市农业科学院
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