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Fortified grape wine and preparation method thereof

An enhanced, wine technology, applied in the field of wine, can solve the problems of antioxidant effect, general taste and flavor, reduced flavor and taste, unsuitable for drinking, etc., and achieves the effects of low cost, mellow and sweet taste, and storage resistance.

Inactive Publication Date: 2017-12-29
吐鲁番市农业科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the antioxidant effect, mouthfeel and flavor of existing conventional wines are relatively general, and the alcohol content is on the low side, generally about 12%, which cannot satisfy the pleasure of those who like to drink.
However, if liquor and wine are directly blended and drunk, its flavor and taste will be greatly reduced, and it is not suitable for drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The specific operation steps are as follows:

[0052] (1) Picking: White grapes are nine-ripe, fresh, disease-free, and picked when the soluble solids content reaches 22-24%, and pick out rotten and green fruit grains to obtain raw grapes. Picking should be in the early morning at low temperature, and the grapes should be quickly transported to the grape crushing place after picking.

[0053] (2) Pressing raw grapes to obtain grape juice.

[0054] (3) Enzyme treatment: put grape juice in a temperature-controlled fermenter, add 50 grams of potassium metabisulfite per 1000 liters of grape juice, stir evenly, and let stand for 2.5 hours at a temperature of 15°C; then add fruit Carry out enzymatic treatment with pectinase, add 10 grams of pectinase to every 1000 liters of grape juice, stir evenly, and let stand at a temperature of 15°C for 28 hours to obtain enzyme-treated grape juice.

[0055] (4) bentonite clarification treatment: at room temperature, bentonite and dist...

Embodiment 2

[0067] The specific operation steps are as follows:

[0068] (1) Picking: Seedless white grapes are nine-ripe, fresh, disease-free, and picked when the soluble solids content reaches 22%, and rotten grains and green and astringent fruit grains are selected to obtain raw grapes. Picking should be in the early morning at low temperature, and the grapes should be quickly transported to the grape crushing place after picking.

[0069] (2) Pressing raw grapes to obtain grape juice.

[0070] (3) Enzyme treatment: put grape juice in a temperature-controlled fermenter, add 70 grams of potassium metabisulfite per 1000 liters of grape juice, stir evenly, and let stand at a temperature of 20°C for 2 hours; then add Carry out enzyme treatment with pectinase, add 20 grams of pectinase to every 1000 liters of grape juice, after stirring evenly, stand at a temperature of 20° C. for 24 hours to obtain enzyme-treated grape juice.

[0071] (4) bentonite clarification treatment: at room temper...

Embodiment 3

[0083] The specific operation steps are as follows:

[0084] (1) Picking: Seedless white grapes are nine-ripe, fresh, disease-free, and picked when the soluble solids content reaches 22%, and rotten grains and green and astringent fruit grains are selected to obtain raw grapes. Picking should be in the early morning at low temperature, and the grapes should be quickly transported to the grape crushing place after picking.

[0085] (2) Pressing raw grapes to obtain grape juice.

[0086] (3) Enzyme treatment: put grape juice in a temperature-controlled fermenter, add 60 grams of potassium metabisulfite per 1000 liters of grape juice, stir evenly, and let stand at a temperature of 18°C ​​for 2 hours; then add Carry out enzyme treatment with pectinase, add 14 grams of pectinase in every 1000 liters of grape juice, after stirring evenly, stand at 18 ℃ temperature for 26 hours, obtain the grape juice after enzyme treatment.

[0087] (4) bentonite clarification treatment: at room t...

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PUM

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Abstract

The invention discloses fortified grape wine and a preparation method thereof, and belongs to the field of grape wine. The preparation method for the fortified grape wine comprises the following steps: picking grapes, performing squeezing treatment, performing enzyme treatment, performing bentonite clarifying treatment, performing low-temperature treatment, performing warming-up treatment, performing yeast activating and spreading cultivating, fermenting, fortifying, performing tank inverting treatment, ageing, performing clarifying treatment and filtering. The invention also discloses the fortified grape wine. According to the fortified grape wine and the preparation method thereof, fortifying treatment is performed on raw grape wine, and the treatment, such as tank inverting and ageing, is performed to obtain the fortified grape wine; the alcohol content of the fortified grape wine is higher than that of conventional grape wine, and can reach over 18 percent; moreover, the taste of the fortified grape wine is better than that of Baijiu, and nutritional substances are rich; moreover, the preparation method has the advantages of low cost and high efficiency.

Description

technical field [0001] The invention belongs to the field of wine, and in particular relates to a fortified wine and a preparation method thereof. Background technique [0002] Baijiu, also known as Shaojiu, Laobaigan, Shaodaozi, etc., is called Baijiu after liberation. It is a unique distilled liquor in China and one of the eight major distilled liquors in the world. Liquor is made from starch or sugary raw materials or fermented mash and is distilled. The wine is colorless (or slightly yellow) transparent, with a pure and pure smell, sweet and refreshing in the mouth, and high alcohol content, which can satisfy drinkers. fun of. However, the taste of liquor is not rich enough, the nutrients are single, and the alcohol content is relatively high, generally 36-55%. Drinking too much is not conducive to health. [0003] With the improvement of people's living standards, the increase of social activities and the enhancement of health awareness, the consumption concept is bec...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12G1/022C12R1/865
CPCC12G1/00C12G1/0203
Inventor 雷静郭峰王婷吴斌刘翔宇吴久赟韩琛陈雅肖丽陈玲李海峰廉苇佳赵龙阿依加马丽·加帕尔马辉
Owner 吐鲁番市农业科学研究院
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