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Making method of dry white wine

A technology for dry white wine and a production method, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc. Restorative power, high-quality effects

Inactive Publication Date: 2017-11-24
三江县李红辉酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, during the storage of dry white wine, due to temperature, humidity, ultraviolet light, air circulation and other reasons, it is often easily oxidized, which changes the composition of dry white wine, destroys the aromatic substances in the wine, and affects the quality of dry white wine.

Method used

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  • Making method of dry white wine

Examples

Experimental program
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Effect test

Embodiment 1

[0020] The method for making dry white wine in this embodiment is:

[0021] A. Choose mature, disease-free and rot-free grapes, and wash them with clean water;

[0022] B. Peel, break the grape pulp and beaten pulp;

[0023] C. After step B is over, separate the grape pulp from the juice and collect the juice;

[0024] D. Inoculate yeast in the juice, set the fermentation temperature to 23℃~28℃, and the fermentation time is 30 days; add 200 grams of paeoniflorin to every 1L of fermentation broth

[0025] E. After step D, inoculate lactic acid bacteria, and ferment for 18 days at a fermentation temperature of 18℃~25℃; add 180 grams of paeoniflorin to every 1L of fermentation broth;

[0026] F. After step E is finished, put the fermentation product in a wooden barrel, control the temperature at 15°C-22°C, and age; add 270 grams of paeoniflorin to every 1L of fermentation broth.

[0027] The preparation method of paeoniflorin in this example is as follows: dried peony, crushed, irradiated un...

Embodiment 2

[0029] The method for making dry white wine in this embodiment is:

[0030] A. Choose mature, disease-free and rot-free grapes, and wash them with clean water;

[0031] B. Peel, break the grape pulp and beaten pulp;

[0032] C. After step B is over, separate the grape pulp from the juice and collect the juice;

[0033] D. Inoculate yeast in the juice, set the fermentation temperature to 23℃~28℃, and the fermentation time is 45 days; add 265 grams of paeoniflorin per 1L of fermentation broth

[0034] E. After step D is finished, inoculate lactic acid bacteria, and ferment for 15 days at a fermentation temperature of 18℃~25℃; add 150 grams of paeoniflorin to every 1L of fermentation broth;

[0035] F. After step E is finished, put the fermentation product in a wooden barrel, control the temperature at 15°C-22°C, and age; add 300 grams of paeoniflorin to each 1L of fermentation broth.

[0036] The preparation method of paeoniflorin in this embodiment is as follows: dried peony, crushed, irra...

Embodiment 3

[0038] The method for making dry white wine in this embodiment is:

[0039] A. Choose mature, disease-free and rot-free grapes, and wash them with clean water;

[0040] B. Peel, break the grape pulp and beaten pulp;

[0041] C. After step B is over, separate the grape pulp from the juice and collect the juice;

[0042] D. Inoculate yeast in the fruit juice, set the fermentation temperature to 23℃~28℃, and the fermentation time is 35 days; add 200 grams of paeoniflorin to every 1L of fermentation broth

[0043] E. After step D, inoculate lactic acid bacteria, and ferment for 25 days at a fermentation temperature of 18℃~25℃; add 170 grams of paeoniflorin to every 1L of fermentation broth;

[0044] F. After step E is finished, put the fermentation product in a wooden barrel, control the temperature at 15°C-22°C, and age; add 200 grams of paeoniflorin to every 1L of fermentation broth.

[0045] The preparation method of paeoniflorin in this example is as follows: dried peony, crushed, irradia...

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Abstract

The invention discloses a making method of dry white wine, and relates to the technical field of liquor brewing. The making method of the dry white wine, which is provided by the invention, comprises the steps of raw material selection, rinsing, squeezing, juice separation, alcoholic fermentation, malic acid fermentation and ageing, which are carried out in sequence; the method is characterized in that peoniflorin is added at three stages of the alcoholic fermentation, the malic acid fermentation and the ageing. According to the making method, the peoniflorin is added at the three stages of the alcoholic fermentation, the malic acid fermentation and the ageing, so the reduction capacity of the dry white wine is enhanced, the dry white wine is enabled to present an acidic environment, and an oxidation reaction caused by factors of humiture, vibration, air circulation, ultraviolet radiation and the like is avoided in a storage process.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a method for making dry white wine. Background technique [0002] Dry white wine refers to wine made directly from pure grape juice without adding any additives such as water, spices, alcohol, etc. After the grapes are squeezed out, the grape skin cores are immediately filtered out. The grape juice is basically colorless or light yellow after being brewed into wine; dry white wine is fresh, refreshing, and fruity. Dry white wine is suitable for seafood, poultry, cheese and Light-colored dishes such as aquatic products accompany meals. [0003] However, during the storage process of dry white wine, due to temperature, humidity, ultraviolet light, air circulation and other reasons, it is often easy to oxidize, which changes the composition of dry white wine, destroys the aromatic substances in the wine, and affects the quality of dry white wine. . Summary of the invention [0004] T...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 李红辉
Owner 三江县李红辉酒厂
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