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Less-sulfur and oxidization control brewing technology of amur grape sherry

A kind of mountain grape and process technology, applied in the field of brewing technology with low sulfur and oxidation control, can solve the problems of restricting the development of mountain grapes, dark red wine, unbalanced taste, etc., and achieve improved utilization value, low volatile acid and full taste Effect

Inactive Publication Date: 2018-01-19
甘肃紫轩酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mountain grape is a grape with Chinese characteristics. Mountain grape has high acidity, high tannin polyphenols, high dry extract and high nutritional content, and has high utilization value. However, due to the restriction of variety characteristics, the sugar content of mountain grape is relatively low when it reaches physiological maturity. , but the acidity is relatively high, using this grape as raw material, the dry red wine brewed has deep color, low alcohol content, high acidity, unbalanced taste, and extremely poor taste. development of

Method used

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  • Less-sulfur and oxidization control brewing technology of amur grape sherry

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A low-sulfur and oxidation-controlled brewing process of mountain grape sherry wine, comprising the steps of:

[0030] (1) Hand-picked 38 tons of mountain grapes and 4 tons of cabernet sauvignon grapes, selected and removed moldy and rotten fruits, raw green fruits, and secondary fruits, and destemmed and crushed them.

[0031] (2) Add 1.26 L of sulfurous acid aqueous solution with a sulfur dioxide content of 6% to the grape must obtained in step (1).

[0032] (3) The processed grape must is pumped to a 60-ton fermenter, and pectinase is added to the top of the tank at the same time as feeding, dosage: 840g. Add evenly in three times, then add 6.3kg of active dry yeast in an amount of 150mg / L, and ferment. During the fermentation, oxygen is circulated once a day to obtain a fermented liquid.

[0033] (4) The fermentation temperature of the fermentation broth is controlled at 22-24°C. When the specific gravity is 1050 after fermentation, samples are taken to test the al...

Embodiment 2

[0039] In the following examples, the pectinase was optivin purchased from France, and the active dry yeast was selected local wild yeast in Jiayuguan.

[0040] (1) Manually harvest 38 tons of mountain grapes and 4 tons of cabernet sauvignon grapes, select and remove the moldy and rotten fruits, raw green fruits and secondary fruits, destemming and crushing, the destemming rate is 95%, and the crushing rate is 85%.

[0041] (2) Add 1.26 L of sulfurous acid aqueous solution with a sulfur dioxide content of 6% to the grape must treated in step (1).

[0042] (3) Pump the grape must treated in step (2) into a horizontal rotary fermenter with a volume of 60 tons. While feeding, add pectinase evenly on the top of the tank three times, dosage: 840g. Then add 6.3kg of active dry yeast according to the amount of 150mg / L (add the active dry yeast to the grape juice before use, mix carefully, let it stand for rehydration, and stir gently at the same time to activate, then add) to ferment...

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Abstract

The invention discloses a less-sulfur and oxidization control brewing technology of amur grape sherry. The less-sulfur and oxidization control brewing technology comprises the following steps: manually picking amur grapes; selecting and removing rotten fruits, unripe and green fruits and secondary fruits; removing stems and crushing; adding a sulfurous acid water solution with the sulfur dioxide content of 6 percent into treated grape dreg; sending the treated grape dreg into a fermentation tank; adding pectinase and active dry yeast, and carrying out fermentation to obtain a fermented solution; adding grape distilled alcohol and rapidly cooling; stopping fermentation; immersing after the fermentation is stopped, and separating to obtain a wine sample; carrying out ageing and stabilizationtreatment on the wine sample to obtain the amur grape sherry. The less-sulfur and oxidization control brewing technology disclosed by the invention takes the amur grapes as the raw material and the brewed amur grape sherry has a mellow mouthfeel and has the styles and characteristics of Spanish sherry; the defects that dry red wine brewed by the amur grapes has a raw and green aroma, a heavy soilodor and a very sour mouthfeel are made up.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a low-sulfur and oxidation-controlled brewing process for brewing sherry wine with mountain grapes as raw materials. Background technique [0002] Mountain grapes are native to the Changbai Mountains in Northeast China. After artificial breeding, a large number of fine varieties of mountain grapes have been cultivated, but they are all cultivated in the Northeast. Although the cultivation of Vitis vinifera in the Gobi Desert in Northwest my country was not removed from the shelf or buried in the soil, the yield was extremely low and the adaptability was poor. At present, the winemaking of mountain grapes is mainly concentrated in the northeast production area. Gansu Zixuan Wine Industry Co., Ltd. introduced mountain grapes from the northeast for cultivation and planting. Through technical research, it solved the adaptability of mountain grapes in the Gobi area of ​​Jiayuguan, Gansu, as w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/04C12H1/22
Inventor 栗甲陈双生王晓博刘曼苏莹刘叶张竹林郭志君王万秀吴霞蒲锦涛
Owner 甘肃紫轩酒业有限公司
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