Seafood dry white wine and preparation method thereof

A wine and grape technology, applied in the field of wine making, can solve the problems of limited efficacy and single nutritional components, and achieve the effect of strong bactericidal effect, rich nutrition, and refreshing smell

Inactive Publication Date: 2017-09-26
严可辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the popular wines on the market are ordinary wines. Although they have certain nutri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] The invention provides a method for preparing wine, including the following steps:

[0025] Harvesting grapes: Keep the fruit intact and prevent the raw grapes from being oxidized. Among them, the raw grapes include Riesling grapes, Sauvignon Blanc grapes and Semillon grapes with a mass ratio of 1:1:1.

[0026] Destemming and peeling: peeling the harvested grapes and removing the grape stalks.

[0027] Low-temperature soaking: Put the grapes and grape juice after removing the stems and peeling skin at 3℃~15℃ for 2h~5h to blend the aroma of the grape skins into the wine and increase the fresh fruity aroma of the wine. At the same time, the taste of the wine is more rich and round.

[0028] Juicing: Juicing the product after low-temperature soaking. Maintain a gentle and even pressure during the juicing process, and turn the grape pomace appropriately.

[0029] Clarification: Place the juice-squeezed product at 5℃~10℃ for 1d~2d, and take the supernatant.

[0030] Natural fermenta...

Example Embodiment

[0037] Example one

[0038] The invention provides a method for preparing wine, including the following steps:

[0039] Harvesting grapes: Pick Riesling grapes, Sauvignon Blanc grapes and Semillon grapes according to the quality ratio of 1:1:1, and keep the fruit intact to prevent the raw grapes from being oxidized. Destemming and peeling: peeling the harvested grapes and removing the grape stalks. Low-temperature soaking: Put the grapes and grape juice after removing the stems and peeling them at 15℃ for 2h. Juicing: Juicing the product after low-temperature soaking. Maintain a gentle and even pressure during the juicing process, and turn the grape pomace appropriately. Clarification: Place the juiced product at 5°C for 2 days, and take the supernatant. Natural fermentation: Put the supernatant into oak barrels and ferment at a temperature of 18℃; among them, add sulfurous acid and pectinase in the oak barrels, and the natural fermentation time is 5d; per liter of supernatant ...

Example Embodiment

[0040] Example two

[0041] The invention provides a method for preparing wine, including the following steps:

[0042] Harvesting grapes: Pick Riesling grapes, Sauvignon Blanc grapes and Semillon grapes according to the quality ratio of 1:1:1, and keep the fruit intact to prevent the raw grapes from being oxidized. Destemming and peeling: peeling the harvested grapes and removing the grape stalks. Low temperature soaking: Put the grapes and grape juice after removing the stems and peeling them at 3℃ for 5h. Juicing: Juicing the product after low-temperature soaking. Maintain a gentle and even pressure during the juicing process, and turn the grape pomace appropriately. Clarification: Place the juiced product at 10°C for 1 d, and take the supernatant. Natural fermentation: Put the supernatant into oak barrels and ferment at a temperature of 15°C; among them, add sulfurous acid and pectinase into the oak barrels, and the natural fermentation time is 8 days; per liter of supernat...

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PUM

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Abstract

The invention relates to a preparation method of seafood dry white wine. The preparation method sequentially comprises the following steps of harvesting of Riesling grape, Changxiangsi grape and Saimeirong grape according to the mass ratio of 1:1:1, stem removal, skin breaking, low-temperature skin soaking, juice extraction, clarification, fermentation, yeast precipitation, vinasse culture, filtering after low-temperature cooling, bottle charging storage and wine obtaining. The wine provided by the invention has the strong sterilization effects; bacteria in the seafood can be eliminated; the intestines and stomach are protected; a neutralization effect is achieved on the cold nature of the seafood. When the wine provided by the invention is matched with the seafood, the whole effects can be achieved; the durable and excellent fresh fruit flavor can be maintained; the durable mellow taste is generated. Therefore the seafood dry white wine is well matched with the relatively light seafood; the common problem of food prohibition of seafood and beer in society can be avoided; the defect that the gout disease can be easily caused by seafood eating is overcome, so that the effects of healthy eating and healthy wine drinking can be achieved.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a seafood dry white wine and a preparation method thereof. Background technique [0002] At present, with the acceleration of people's life rhythm, people's life and work pressure are also increasing day by day. Overtime and staying up late have become commonplace. Irregular life has caused irreversible damage to people's bodies. More and more people are in "sub-health" " state, and the urban air quality is declining, the workload of the human lungs is seriously overloaded, causing respiratory infections and other related diseases. [0003] It is well known that grapes have the functions of antibacterial and antivirus, anti-cancer and anti-cancer, diuretic and swelling. In recent years, with the improvement of the quality of life, wine has become more and more popular among people. As a favorite drink of people, it has low alcohol content, and drinking it in moderation is b...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 严可辉
Owner 严可辉
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