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Preparation method of ice wine

A technology for ice wine and wine, applied in the field of wine processing, can solve the problems of harsh production and production process conditions, low yield of ice grape juice, limited production volume, etc., to avoid food safety risks, strong natural sterilization function, and equipment cost. small effect

Inactive Publication Date: 2017-12-29
倪霄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its production and production process conditions are demanding and expensive. For example, the fruit needs to be naturally frozen on the vine, and the production volume is limited by the raw material production conditions; The juice yield of ice grapes is very low, 80% of the water is removed after pressing, and only the remaining 10%-15% of pure grape juice is used to make ice wine, that is to say, from 1000 grams of frozen Vidal grapes Only 100-150L of grape juice can be squeezed
In addition, each grape has very little concentrated juice, and the grape yield is extremely low, so often a vine can only produce one bottle of ice wine, making ice wine expensive and unaffordable for ordinary consumers

Method used

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  • Preparation method of ice wine

Examples

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Effect test

Embodiment 1

[0040]A method for preparing ice wine, comprising the following specific steps:

[0041] (1) Picking and processing of raw materials: collect mature fruits, remove immature, bird and insect diseases, and rotten fruits, and remove stems and crush them; the sugar content of raw materials is 22 degrees (°Brix).

[0042] Put the crushed pulp into cans, and add wine yeast and pectinase, the dosage is 300 mg / kg of yeast and 40 mg / kg of pectinase; the amount of grapes entering is about 4 / 5 of the volume, and pectin is added first Enzymes, then wine yeast.

[0043] The yeast can be LaIVin QA23 or domestic wine active dry yeast CEC01.

[0044] (2) Fermentation: Monitor the temperature and sugar content (°Brix) of the grape pulp at any time, stir once every 3 hours to lower the temperature, and control the fermentation temperature within 30°C; the sugar content is ≥13°C.

[0045] (3) Terminate fermentation. When the sugar content in the pulp drops to 14 degrees, filter to remove skin ...

Embodiment 2

[0051] A method for preparing ice wine, comprising the steps of crushing grapes, fermenting, freezing, deicing and dehydrating, second fermentation and precipitation filtration, the specific steps are as follows:

[0052] (1) Crush the grapes and put them in cans; the raw material glucose is 21 degrees.

[0053] (2) Fermentation: wine yeast and pectinase are added to the pulp for fermentation; pectinase can clarify and facilitate the separation of wine. Calculated by the weight of grape pulp, the yeast is 200 mg / kg, and the pectinase is 15 mg / kg.

[0054] Monitor the temperature and sugar content (°Brix) of the grape pulp at any time, stir once every 3 hours to reduce the temperature, and the fermentation time can be 2 days.

[0055] (3) Termination of fermentation: When the sugar content of the fruit pulp is 13 degrees, filter to remove skin dregs and cool down. When the filtrate is 0°C, stop fermentation to obtain primary wine; the cooling can be gradual, and the cooling ra...

Embodiment 3

[0062] A kind of preparation method of ice wine, concrete steps are as follows:

[0063] (1) Picking and requirements of grape essence, select high-quality disease-free Cabernet Sauvignon grapes in areas with a relatively dry climate with a sugar content above 23 degrees (°Brix);

[0064] (2) Fruit picking, collecting mature fruits, and removing immature, bird and insect diseases, and overripe fruits;

[0065] (3) Destemming and crushing, the selected fruit is crushed until the skin is broken.

[0066] (4) Put the crushed pulp into cans, and add wine yeast and pectinase, the dosage is 200 mg / kg of yeast and 40 mg / kg of pectinase;

[0067] (5) Cover the fermentation, monitor the temperature and sugar content (°Brix) of the grape pulp at any time, stir once every 3 hours to lower the temperature, and control the temperature within 30°C; the fermentation time can be 2.5 days. Junior wine 14% Brix, 7 ABV 0 .

[0068] (6) Terminate the fermentation. When the sugar content in th...

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Abstract

The invention belongs to the technical field of wine processing, and particularly relates to a preparation method of ice wine. The preparation method is characterized by comprising the steps of grape crushing, fermentation, freezing, deicing dehydration, secondary fermentation and precipitation filtering. The traditional wine brewing process is changed; partial steps in the production process are exchanged; the modern equipment is fully utilized for improving the alcoholic strength and the sugar degree of the wine; microorganisms such as yeast are killed by improving the alcoholic strength of the wine, so that the stability of the wine is maintained; the food safety risk caused by the improper addition of sulfur dioxide is avoided. The wine flavor is improved and adapts to the drinking habit of most consumers in China; the technical operation is simple; the cost of used equipment is low.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a method for preparing ice-like wine, which uses freezing to produce high-sweet and high-alcohol wine, improves the taste of wine, and increases the sugar content and alcohol content and stability of the wine. Background technique [0002] Wine is an alcoholic beverage made from fresh grapes or grape juice through complete or partial fermentation. There are many varieties of wine, and the product styles are different due to different grape cultivation and wine production process conditions. In terms of finished product color, it is usually divided into three types: red wine, white wine, and rose wine. Red wine is generally brewed with red grape varieties, white wine can be brewed with white grape varieties, or peeled red grape varieties, rosé wine is brewed with red grape varieties, but the maceration period is shorter. Among them, red wine can be subdivided...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 倪霄
Owner 倪霄
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