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A kind of Kyoho rosé wine and its brewing process

A technology for rosé wine and Kyoho grapes, which is applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as less research on rosé wine technology, and achieve long-term development, soft taste and bright color. Effect

Active Publication Date: 2021-05-07
新疆唐庭霞露酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The wine grapes widely planted in China are mainly red grape varieties, such as Cabernet Sauvignon, Gernischt, Longan, Guirenxiang and Mountain Grapes, etc. The main varieties used to make rosé wine are Grenache, Carignan, Cinsault, West La, Cabernet Sauvignon, Cabernet Franc, Merlot and Zinfandel, etc. There are few researches on the process of brewing rosé wine with Kyoho grapes as raw materials

Method used

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  • A kind of Kyoho rosé wine and its brewing process
  • A kind of Kyoho rosé wine and its brewing process
  • A kind of Kyoho rosé wine and its brewing process

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0028] Experimental Example 1 Effect of Pectinase Addition Amount on Juice Yield

[0029] Select fresh, ripe Kyoho grapes with consistent color and a sugar content above 17°Bx to remove rotten and moldy fruits. Weigh 5 parts of Kyoho grapes, 500g each, break into grape pulp, add 0, 0.04mL / kg, 0.08mL / kg, 0.12mL / kg and 0.16mL / kg pectinase to hydrolyze for 30min, and detect the juice yield. The result is as figure 1 shown. When the amount of pectinase added is 0-0.12mL / kg, the juice yield has an obvious increasing trend. When the amount of pectinase added is 0.08mL / kg and 0.16mL / k, the grape juice yield is higher, 76% and 79%. %, the juice yield was the highest when the addition amount was 0.12mL / kg, reaching 80%. Therefore, the addition amount of pectinase is preferably 0.08-0.16mL / kg.

experiment example 2

[0030] Experimental Example 2 Effect of Addition of Potassium Metabisulfite on Wine Fermentation

[0031] (1) Sorting: Select fresh, ripe Kyoho grapes with consistent chroma and sugar content above 17°Bx, and remove rotten and moldy fruits. Weigh 5 parts respectively, each 500g.

[0032] (2) Crushing: Soak the sorted Kyoho grapes in water to remove dust respectively, dry them naturally, remove grape stems and grape seeds, crush pulp and pericarp, and obtain grape pulp mixed with pomace.

[0033] (3) Dipping fermentation: 0, 10 mg / kg, 30 mg / kg, 50 mg / kg and 70 mg / kg of potassium metabisulfite were added to 5 portions of grape pulp respectively, and allowed to stand for 2 hours. Add 0.12mL / kg pectinase, and enzymatically hydrolyze for 30min. Add sucrose to bring the initial brix of the grape syrup to 26°Bx. Add 0.02% wine active dry yeast RW, mix well, soak and ferment in a constant temperature incubator at 24° C. for 10 days to obtain preliminary fermented wine.

[0034] (4...

experiment example 4

[0048] Experimental Example 4 Effect of Yeast Inoculum on Wine Fermentation

[0049] (1) Sorting: Select fresh, ripe Kyoho grapes with consistent chroma and sugar content above 17°Bx, and remove rotten and moldy fruits. Weigh 5 parts respectively, each 500g.

[0050] (2) Crushing: Soak the sorted Kyoho grapes in water to remove dust respectively, dry them naturally, remove grape stems and grape seeds, crush pulp and pericarp, and obtain grape pulp mixed with pomace.

[0051] (3) Dipping fermentation: Add 30 mg / kg of potassium metabisulfite to 5 portions of grape juice respectively, and let stand for 2 hours. Add 0.12mL / kg pectinase, and enzymatically hydrolyze for 30min. Add sucrose again, make the initial brix of grape syrup reach 26 ° Bx. Then add 0, 0.01%, 0.02%, 0.03% and 0.04% wine active dry yeast RW respectively, mix well, soak and ferment for 10 days in a constant temperature incubator at 24°C to obtain preliminary fermented wine.

[0052] (4) Separation: The wines...

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Abstract

The invention discloses a Kyoho pink wine, which is brewed by the following method: select mature Kyoho grapes with a sugar content above 17°Bx and crush them into grape pulp, add 10-50 mg / kg of potassium metabisulfite, and stand for 0.5- 2h, add 0.08-0.16mL / kg pectinase, enzymatic hydrolysis for 5-30min, then add sucrose and 0.01%-0.03% wine active dry yeast RW, mix well, soak and ferment in a constant temperature incubator at 22-26°C for 10-15 days, and then filtered and separated, the wine was sealed and placed in a cold storage at 10-16°C in the dark for 10-28 days to obtain Kyoho rosé wine. The invention also discloses the brewing process of the Kyoho pink wine. The Kyoho rosé wine produced by the invention has bright color, soft taste, fruity aroma and fresh wine aroma, reduces the waste of resources caused by unsalable Kyoho grapes and short storage period, guarantees the interests of growers, and promotes the long-term development of Kyoho grape planting industry. develop.

Description

technical field [0001] The invention relates to pink wine and its brewing process, in particular to Kyoho pink wine and its brewing process. Background technique [0002] Kyoho grape (Vitis vinifera cv. Kyoho) is originally produced in Japan. Due to its strong adaptability, disease resistance and cold resistance, after being introduced into China, it has been widely promoted all over the country and has become one of the main grape varieties in my country. . Kyoho grapes ripen in late August. When ripe, they are purple-black with basically the same color. The fruit is uniform in size and weighs 10-14g. It has a lot of powder and soft flesh. Kyoho grapes not only have edible value, but also have certain medicinal value. They have the effect of adjuvant treatment for hypotension, and the anti-cancer trace element resveratrol contained in it has the highest content among all quality grapes. [0003] As one of the main varieties of grapes in my country, Kyoho grape has a wide p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022
CPCC12G1/02C12G1/0203C12G1/04
Inventor 康超段振华帅良伍淑婕朱珊贤李国添
Owner 新疆唐庭霞露酒庄有限公司
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