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A kind of seedless dry white wine and preparation method thereof

A white wine, seedless white dry technology, applied in the field of wine, can solve the problems of weak aroma, inability to form, weak aroma, etc., and achieve the effects of low tannin content, low immersion temperature and long aftertaste

Active Publication Date: 2020-09-18
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The drying rate of the fruit is 20-30%, and the seeds are aborted. They can be eaten fresh or dried, but they are rarely used for winemaking. There are two main reasons: one is seedless. If the traditional white wine brewing process is used, it needs After destemming, crushing, pressing and clarification, the pure juice is fermented, but due to the lack of seeds, the friction required for pressing cannot be formed, and the juice yield is extremely low, only 20-30%. The aroma of the variety is weak, such as using the traditional white wine brewing process, the aroma is weak
[0004] Therefore, there are few reports on the use of seedless white grapes in winemaking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of the seedless dry white wine of the present embodiment may further comprise the steps:

[0031] 1) Harvesting and sorting: Harvesting begins when the sugar content of grapes reaches 200g / L, and manual sorting is carried out to ensure that no unqualified fruits such as rotten fruit and diseased fruit enter the production process;

[0032] 2) Destemming and crushing: Evenly put the whole ear of seedless white grapes into the destemming crusher to separate the grapes from the fruit stems, and transport the crushed peel, pulp and juice to the fermentation tank by the screw pump. Add 50mg / L SO at the same time 2 , 40mg / L of pectinase; adopt cooling measures afterwards, and cold soak at 5°C for 2 days to obtain grape must;

[0033] 3) Pre-fermentation: Add 100mg / L pre-activated active dry yeast to the grape mash obtained in step 2), pour it backwards and mix it evenly, and then soak and ferment at 18°C ​​for 3 days, the preparation method of pre-acti...

Embodiment 2

[0038] The preparation method of the seedless dry white wine of the present embodiment may further comprise the steps:

[0039] 1) Harvesting and sorting: Harvesting begins when the sugar content of grapes reaches 210g / L, and manual sorting is carried out to ensure that no unqualified fruits such as rotten fruit and diseased fruit enter the production process;

[0040] 2) Destemming and crushing: Evenly put the whole ear of seedless white grapes into the destemming crusher to separate the grapes from the fruit stems, and transport the crushed peel, pulp and juice to the fermentation tank by the screw pump. Add 80mg / L SO at the same time 2 , 60mg / L of pectinase, and then cooling measures were adopted, and cold soaking at 8°C for 2 days to obtain grape must;

[0041] 3) Pre-fermentation: add 150mg / L pre-activated active dry yeast to the grape mash obtained in step 2), pour it backwards and mix it evenly, and then soak and ferment for 2 days at 19°C; the preparation method of th...

Embodiment 3

[0046] The preparation method of the seedless dry white wine of the present embodiment may further comprise the steps:

[0047] 1) Harvesting and sorting: After harvesting begins when the sugar content of grapes reaches 220g / L, manual sorting is carried out to ensure that no unqualified fruits such as rotten fruit and diseased fruit enter the production process;

[0048] 2) Destemming and crushing: Evenly put the whole ear of seedless white grapes into the destemming crusher to separate the grapes from the fruit stems, and transport the crushed peel, pulp and juice to the fermentation tank by the screw pump. Add 100mg / L SO at the same time 2 , 80mg / L of pectinase, then cooling measures were adopted, and cold soaking at 10°C for 1 day to obtain grape must;

[0049]3) Pre-fermentation: Add 200 mg / L pre-activated active dry yeast to the grape mash obtained in step 2), pour it backwards and mix well, and then soak and ferment at 20°C for 2 days; the preparation method of pre-acti...

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Abstract

The invention relates to seedless white-spirit white wine and a preparation method thereof, and belongs to the technical field of wine. The preparation method of the seedless white-spirit white wine, which is provided by the invention, comprises the following steps of adding active dried yeast into grape mash, then uniformly mixing, afterwards, soaking at 18 to 20 DEG C, fermenting for 2 to 3 days, then separating a peel residue, next, fermenting artesian juice for 7 to 10 days in a condition of 18 to 20 DEG C in an absolute juice manner, so as to obtain the seedless white-spirit white wine. The grape mash is prepared by a preparation method comprising the following steps of adding SO2 and pectinase into a peduncle-removed and crushed seedless white grape, coldly soaking for 1 to 2 days at 5 to 10 DEG C, so as to obtain the grape mash. According to the preparation method of the seedless white-spirit white wine, which is provided by the invention, the aroma is strong through the cold soakage treatment at 5 to 10 DEG C; further, the squeezing does not need to be carried out in a subsequent preparation process; the juice yield is high and the juice yield of only the artesian juice can reach 65 to 70 percent.

Description

technical field [0001] The invention relates to seedless white dry white wine and a preparation method thereof, belonging to the technical field of wine. Background technique [0002] Seedless white grape, also known as green grape, was called rabbit eye grape in ancient times. This variety has strong regional characteristics and is suitable for production in areas with high temperature, drought and long growing season in Northwest my country. It is also cultivated in Dunhuang, Gansu, and Wuhai, Inner Mongolia. Seedless white grapes have a long history of planting, and they were widely planted in Hotan area of ​​southern Xinjiang as early as the 3rd century AD. Volume 87 of "Yiwen Leiju": "Emperor Wei Wen ordered the officials to say: 'There are longan and lychee in the south, are they better than grapes and stone honey in the West? Liucheng... grapes are widely planted; there are small grapes that are sweet and seedless." [0003] The seedless white grape fruit is emera...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/865
CPCC12G1/0203
Inventor 杨向科张晓峰赵志军余海尤刘宁刘延波孙西玉潘春梅张晓静王静
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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