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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 nutritional value, they still have the disadvantages of single nutritional components and limited efficacy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The invention provides a kind of preparation method of wine, comprises the following steps:

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

[0026] Destemming and peeling: The harvested grapes are peeled and the stems are removed.

[0027] Low-temperature skin soaking: Put the destemmed and broken grapes together with the grape juice at 3°C-15°C for 2h-5h to integrate the aroma of the grape skin into the wine and increase the fresh fruity aroma of the wine. At the same time, it makes the taste of the wine more rich and round.

[0028] Juicing: Juicing the product after low-temperature soaking. Keep the pressure gentle and even during the juicing process, and turn the grape marc properly.

[0029] Clarification: place the squeezed product at 5°C-10°C for 1d-2d, and take the superna...

Embodiment 1

[0038] The invention provides a kind of preparation method of wine, comprises the following steps:

[0039]Harvesting grapes: Pick Riesling grapes, Sauvignon Blanc grapes and Semillon grapes according to the mass ratio of 1:1:1, and keep the fruit grains intact to prevent the raw grapes from being oxidized. Destemming and peeling: The harvested grapes are peeled and the stems are removed. Low-temperature skin soaking: place the destemmed and broken grapes together with the grape juice at 15°C for 2 hours. Juicing: Juicing the product after low-temperature soaking. Keep the pressure gentle and even during the juicing process, and turn the grape marc properly. Clarification: place the juiced product at 5°C for 2 days, and take the supernatant. Natural fermentation: put the supernatant in oak barrels and ferment at a temperature of 18°C; add sulfurous acid and pectinase to the oak barrels, and ferment for 5 days; each liter of supernatant In the liquid, the addition amount of...

Embodiment 2

[0041] The invention provides a kind of preparation method of wine, comprises the following steps:

[0042] Harvesting grapes: Pick Riesling grapes, Sauvignon Blanc grapes and Semillon grapes according to the mass ratio of 1:1:1, and keep the fruit grains intact to prevent the raw grapes from being oxidized. Destemming and peeling: The harvested grapes are peeled and the stems are removed. Low-temperature skin soaking: place the destemmed and broken grapes together with the grape juice at 3°C ​​for 5 hours. Juicing: Juicing the product after low-temperature soaking. Keep the pressure gentle and even during the juicing process, and turn the grape marc properly. Clarification: place the juice-extracted product at 10°C for 1 day, and take the supernatant. Natural fermentation: put the supernatant in oak barrels and ferment at a temperature of 15°C; add sulfurous acid and pectinase to the oak barrels, and the natural fermentation time is 8 days; each liter of supernatant In th...

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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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