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Dry red wine and production process thereof

A dry red wine and raw wine technology, applied in the field of winemaking, can solve the problems of inability to produce high-quality Cabernet Sauvignon dry red wine, inconsistent quality of Cabernet Sauvignon dry red wine, difficulty in reflecting the regional characteristics of grape raw materials, etc. Grape oxidation, complex aroma, strong stamina effect

Inactive Publication Date: 2018-11-23
北京澳德投资集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different climate and geographical conditions in each production area, the characteristics of the raw materials of Cabernet Sauvignon grapes are different. Therefore, the same dry red wine brewing process is used to produce different quality Cabernet Sauvignon dry red wines, and high-quality Cabernet Sauvignon cannot be produced. Dry red wine; and the existing technology is difficult to reflect the regional characteristics of grape raw materials in various production areas in my country

Method used

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  • Dry red wine and production process thereof
  • Dry red wine and production process thereof
  • Dry red wine and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Present embodiment provides a kind of novel fruit wine dry red wine, and its production technology, the steps are as follows:

[0047] (1) picking and screening healthy, well-maturity and complete fruit ears, stand-by after destemming;

[0048] (2) Clean the fermenter, add dry ice to the fermenter, lower the temperature in the fermenter to 7°C, and send the ears obtained in step (1) into the fermenter by using natural gravity material transmission, Then put potassium metabisulfite and pectinase, keep warm for the first impregnation; then let the fermenter naturally warm up to 16°C, add activated yeast to ferment to form a fermented slurry;

[0049] (3) The fermented slurry obtained in step (2) was dipped for a second time with the skin on for 72 hours, and the temperature of the second skin dipped was 6° C. to form the material to be treated;

[0050] (4) Separating the skin dregs from the material to be treated obtained in step (3) in a self-flowing manner, discarding...

Embodiment 2

[0054] Present embodiment provides a kind of novel fruit wine dry red wine, and its production technology, the steps are as follows:

[0055] (1) picking and screening healthy, well-maturity and complete fruit ears, putting them into a container with dry ice after picking, and removing the stems for later use;

[0056] (2) Clean the fermenter, add dry ice to the fermenter, lower the temperature in the fermenter to 7°C, and send the ears obtained in step (1) into the fermenter by using natural gravity material transmission, Then put potassium metabisulfite and pectinase, keep 7°C for the first immersion for 48 hours; then let the fermenter naturally heat up to 16°C, add activated Saccharomyces cerevisiae for fermentation, and ferment for 10 days at 25°C to form fermented slurry;

[0057] (3) The fermented slurry obtained in step (2) is subjected to a second skin dipping for 66 hours, and the temperature of the second skin dipping is 5° C. to form a material to be treated;

[...

Embodiment 3

[0062] Present embodiment provides a kind of novel fruit wine dry red wine, and its production technology, the steps are as follows:

[0063] (1) picking and screening healthy, well-maturity and complete fruit ears, putting them into a container with dry ice after picking, and removing the stems for later use;

[0064] (2) Clean the fermenter, add dry ice to the fermenter, lower the temperature in the fermenter to 7°C, and send the ears obtained in step (1) into the fermenter by using natural gravity material transmission, Then put potassium metabisulfite and pectinase, keep 7°C for the first immersion for 48 hours; then let the fermenter naturally heat up to 14°C, add activated Saccharomyces cerevisiae for fermentation, add 200g Saccharomyces cerevisiae per ton of grapes 100g of potassium metabisulfite is added to each ton of grapes, 20g of pectinase is added to each ton of grapes, and fermented at 26°C for 10 days to form a fermentation slurry;

[0065] (3) The fermented sl...

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Abstract

The invention belongs to the technical field of wine, and particularly provides dry red wine. The dry red wine is prepared by using grapes as raw materials through the technological methods includingsoaking, fermentation, re-soaking, malolactic fermentation, aging and storage. According to the dry red wine provided by the invention, before the grapes enter into a jar, a complete state is kept, low-temperature processing is adopted as much as possible, and the nutrition of the original grapes is kept to a maximum extent, so that oxidation of the grapes is avoided; the high-quality cabernet sauvignon dry red wine which has a complicated and dense fragrance, has a layered, strong-endurance and powerful mouthfeel and has a thick, balanced and a long lasting taste is obtained, the simplification of brewing processes of the dry red wine is broken through, and the local characteristic of the grape raw materials is outstanding.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a dry red wine and a production process thereof. Background technique [0002] At present, the domestic wine industry is in the ascendant, and the annual per capita consumption of wine is showing an increasing trend. The wine brewing equipment is constantly updated and has reached the international advanced level. Dry red wine refers to red wine in which the sugar in the winemaking raw material (grape juice) is completely converted into alcohol after the wine is brewed, and the residual sugar content is less than or equal to 4.0g / L. As the most widely planted wine grape variety in the world, Cabernet Sauvignon is also the main wine grape variety planted in various grape growing areas in my country. The Cabernet Sauvignon variety is often used to make dry red wines and can also be used as a blend. However, the homogeneity of the brewing process of Cabernet Sauvi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/02
CPCC12G1/02C12G1/0203
Inventor 戚立昌
Owner 北京澳德投资集团有限公司
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