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A method of brewing Chardonnay dry white

A dry white and dry powder technology, applied in the field of wine brewing technology, can solve the problems of insufficient mellowness and aroma concentration, abnormal fluctuation of fermentation temperature, unsatisfactory fermentation temperature, etc., to enhance the complexity of aroma, increase the concentration of aroma, Scientific and reasonable effect of equipment application

Active Publication Date: 2018-12-21
COFCO GREAT WALL WINE YANTAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the dry white Chardonnay brewed in some domestic production areas is characterized by thin body, low solid solution content, and relatively refreshing, but the mouthfeel is not full-bodied and the aroma is rich.
In addition, in the existing Chardonnay dry white brewing process, the control of the fermentation temperature is not ideal, and the abnormal fluctuation of the fermentation temperature will cause the yeast stress to terminate the fermentation or enter other metabolic pathways

Method used

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  • A method of brewing Chardonnay dry white
  • A method of brewing Chardonnay dry white
  • A method of brewing Chardonnay dry white

Examples

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Effect test

Embodiment 1

[0030] A method for brewing high-quality Chardonnay dry white, comprising the following steps:

[0031] S1. Determine the grape raw material plots, detect sugar, acid and PH, determine the optimal sugar-acid ratio and harvest. The average acidity of Chardonnay is 6-7g / L, and the average sugar content is 210-215g / L;

[0032] Controlling the acidity of Chardonnay is the support of the aroma. If the acidity is too low, it needs to be adjusted. The control of sugar content is to ensure that there is enough sugar in the later stage to achieve a reasonable alcohol content for fermentation.

[0033] S2. Grapes with stalks are put into the airbag press, adding pectinase 0.02g / L before feeding, adding potassium metabisulfite 0.5g / L, VC 0.02g / L during feeding, and controlling the total sulfur dioxide concentration to 50-60mg / L ;

[0034] Pectinase can promote the dissolution of pigments and healthy ingredients in grape skins, crack plant cell walls, increase the nutritional content of...

Embodiment 2

[0044] A method for brewing high-quality Chardonnay dry white, comprising the following specific process steps:

[0045] S1. Harvesting Chardonnay grapes, the average acidity is controlled at 6-7g / L, and the average sugar content is controlled at 215-220g / L;

[0046] S2. Grapes with stalks are put into the airbag press, adding pectinase 0.04g / L before feeding, adding potassium metabisulfite 1.5g / L, VC 0.06g / L during feeding, and controlling the total sulfur dioxide concentration to 60-70mg / L ;

[0047] S3. The squeezed grape juice is first put into the clarification tank and clarified at a low temperature of 6-8°C, and then sent to a stainless steel barrel when the turbidity of the grape juice is <100NTU;

[0048] Before entering the tank and barrel, fill the clarification tank and stainless steel barrel with CO 2 , carry out oxygen barrier to prevent oxidation of grape juice;

[0049] S4. Quickly return the grape juice in the stainless steel barrel to the temperature by th...

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Abstract

The invention relates to a method for brewing chardonnay dry white wine. The method is characterized by comprising the steps: 1, harvesting; 2, squeezing grapes with stems; 3, clarifying at low temperature; 4, putting in a tank and quickly recovering the temperature; 5, inoculating yeast; 6, fermenting at constant temperature; 7, aging grape wine with wine lees; 8, tasting and determining a stirring period. According to the method disclosed by the invention, alcohol fermentation is started through quick temperature recovering, grape juice can be prevented from being excessively oxidized, and the fragrance of the grape juice is remained to the maximum; stepped temperature control is adopted during a fermenting period, the stability of the fermentation temperature is maintained by virtue ofconditions of quick heat dissipation of a stainless steel barrel and constant temperature of a wine cellar, the alcohol fermentation temperature is controlled to be 16 to 18 DEG C, and the situation that fermentation is ended or enters other metabolism paths caused by yeast stress caused by abnormal fluctuation of the fermentation temperature can be prevented; meanwhile, through an oak plate immersed and baked by liquid wine, fragrance blending is realized, and the complexity of the fragrance of the liquid wine is enhanced.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a process for brewing Chardonnay dry white. Background technique [0002] Chardonnay is the most widely used variety for brewing dry white wine in the world, and it shows different properties under different natural conditions such as climate and soil. According to the grape's own attributes, establish the corresponding processing technology to give full play to the variety attributes under specific conditions. [0003] "Chinese and Foreign Grapes and Wines" 2003 Issue 03 Shao Xuedong discussed the brewing techniques of different styles of Chardonnay wines. The process discussion part mainly focuses on the early pressing process, which is divided into two categories: oxygen barrier protection and non-oxygen barrier protection for experimental comparison, and it is found that there is a big difference in aroma complexity. [0004] At present, the dry white Chardonnay brewed in some dome...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 程军刘玉超李进徐鹏哲周鹏辉邱虎闫浩
Owner COFCO GREAT WALL WINE YANTAI
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