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A production method and wine technology, which is applied in the field of wine production, can solve the problems of easy loss of taste and quality decline of wine, and achieve the effects of avoiding deterioration and fermentation, reducing alcohol content, and soft taste
Inactive Publication Date: 2018-04-13
颍上县尚品园蔬果种植专业合作社
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Problems solved by technology
[0003] At present, most of the common wines on the market are brewed wines. In the actual production, the fires need to be extinguished many times to
Method used
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Embodiment 2
[0026] In the embodiment of the present invention 2, a kind of production method of wine, it specifically comprises the following steps:
[0027] S1, collect ripe grapes and destem, then wash and set aside;
[0028] S2. Obtain the grape juice stock solution after crushing the washed grapes, pump the grape juice stock solution into the storage tank at the same time, and add a certain amount of SO to the grape juice stock solution 2 , pectinase, and then soaked at a low temperature of 8°C for 36 hours;
[0029] S3. Add white granulated sugar to the grape juice stock solution after low-temperature immersion to increase the sweetness to the required value, and at the same time pass through SO 2 Adjust the pH of the grape juice stock solution to PH=3.3;
[0030] S4. Transfer the sweetness-enhancing grape juice stock solution into a fermenter, and simultaneously add dry yeast and auxiliary materials to the grape juice stock liquid for fermentation. The weight ratio of grape juice ...
Embodiment 3
[0034] In the embodiment of the present invention 3, a kind of production method of wine, it specifically comprises the following steps:
[0035] S1, collect ripe grapes and destem, then wash and set aside;
[0036] S2. Obtain the grape juice stock solution after crushing the washed grapes, pump the grape juice stock solution into the storage tank at the same time, and add a certain amount of SO to the grape juice stock solution 2 , pectinase, and then dipping at a low temperature of 10°C for 48 hours;
[0037] S3. Add white granulated sugar to the grape juice stock solution after low-temperature immersion to increase the sweetness to the required value, and at the same time pass through SO 2 Adjust the pH of the grape juice stock solution to PH=3.4;
[0038] S4. Transfer the sweetness-enhancing grape juice stock solution into a fermenter, and simultaneously add dry yeast and auxiliary materials to the grape juice stock liquid for fermentation. The weight ratio of the grape ...
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Abstract
The invention discloses a production method of grape wine. The method comprises the following steps of collecting ripen grapes; eliminating stems; milling and crushing the cleanly washed grapes to obtain grape juice raw liquid; meanwhile, pumping the grape juice raw liquid into a storage tank; adding white granulated sugar into the grape juice raw liquid subjected to low-temperature soaking so that the sweet degree is improved to the required value. The prepared grape wine is filtered by a diatomite filter; the alcoholic strength is integrally reduced; meanwhile, bitter and astringent substances generated in the fermentation process are also absorbed, so that the overall mouthfeel is softer; two kinds of sterilization methods including a film filtering method and a pasteurization method are used; the remained yeasts are effectively eliminated; therefore the deterioration fermentation condition generated in the subsequent storage process can be avoided; a product can be stored for a longer time under the condition of no additives; in addition, auxiliary materials of traditional Chinese medicine ingredients and auxiliary materials with different tastes are added, so that the grape wine has different flavors; the overall applicable people groups are wider.
Description
technical field [0001] The invention relates to the field of wine production, in particular to a wine production method. Background technique [0002] Wine can only be beverages with an alcoholic content of not less than 8.5% obtained through complete or partial alcoholic fermentation of unbroken fresh grape fruit or grape juice. There are many varieties of wine, and the product styles are different due to different grape cultivation and wine production process conditions. Usually classified by color into red wine, rose wine and white wine, the former is made by macerating and fermenting red grape skins; [0003] At present, most of the common wines on the market are brewed wines. In the actual production, many times of fire extinguishing are needed to eliminate the residual yeast. However, when the temperature is too high, the wine tends to lose its original taste, resulting in a decline in quality. Contents of the invention [0004] In order to overcome the disadvantag...
Claims
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Application Information
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