A method for reducing green taste in wine during fermentation

A fermentation process, red wine technology, applied in the field of wine, can solve the problems of affecting the flavor of wine, taste and quality of wine, so as to improve the overall quality level, easy to operate, and relieve the effect of greening

Inactive Publication Date: 2018-12-14
PILOT GRAPE WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, heating the juice and pomace will affect other flavors of the wine, especially when the alcohol content is high in the later stage, the temperature rise will make the inferior tannins in the pomace quickly enter the wine and affect its taste and quality

Method used

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  • A method for reducing green taste in wine during fermentation
  • A method for reducing green taste in wine during fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 provides a method for reducing green taste of red wine during fermentation.

[0036] S1: Destemming and crushing the picked grapes, adding 40 mg / L of pectinase, 60 mg / L of sulfur dioxide, and 2 g / L of natural oak chips.

[0037] S2: After entering the tank, the pH value and specific gravity are uniformly measured and adjusted, and the pH value is adjusted to 3.5-3.7, and the target alcohol content is 12%vol-13.5%vol. Inoculate yeast 0.2g / L at 16°C. Add 0.2g / L organic nitrogen source when the specific gravity drops by 10 points. Control the fermentation temperature at 16°C to 23°C, and gradually increase the fermentation temperature as the fermentation progresses.

[0038] S3: When the specific gravity of the fermentation reaches 1.070, all the juice is pumped into another tank in an open manner to continue the temperature-controlled fermentation at 22-29°C, and the dregs are left for separate fermentation, and the temperature is slowly raised to 35°C. Mo...

Embodiment 2

[0041] Example 2 provides a method for reducing the green taste of red wine during fermentation.

[0042] S1: Destemming and crushing the picked grapes, adding 40 mg / L of pectinase, 60 mg / L of sulfur dioxide, and 2 g / L of natural oak chips.

[0043] S2: After entering the tank, the pH value and specific gravity are uniformly measured and adjusted, and the pH value is adjusted to 3.5-3.7, and the target alcohol content is 12%vol-13.5%vol. Inoculate yeast 0.2g / L at 16°C. Add 0.2g / L organic nitrogen source when the specific gravity drops by 10 points. Control the fermentation temperature at 16°C to 23°C, and gradually increase the fermentation temperature as the fermentation progresses.

[0044] S3: When the specific gravity of the fermentation reaches 1.070, all the juice is pumped into another tank in an open manner to continue the temperature-controlled fermentation at 22-29°C, and the dregs are left for separate fermentation, and the temperature is slowly raised to 35°C. M...

Embodiment 3

[0047] Example 3 provides a method for reducing the green taste of red wine during fermentation.

[0048] S1: Destemming and crushing the picked grapes, adding 40 mg / L of pectinase, 60 mg / L of sulfur dioxide, and 2 g / L of natural oak chips.

[0049] S2: After entering the tank, the pH value and specific gravity are uniformly measured and adjusted, and the pH value is adjusted to 3.5-3.7, and the target alcohol content is 12%vol-13.5%vol. Inoculate yeast 0.2g / L at 16°C. Add 0.2g / L organic nitrogen source when the specific gravity drops by 10 points. Control the fermentation temperature at 16°C to 23°C, and gradually increase the fermentation temperature as the fermentation progresses.

[0050] S3: When the specific gravity of the fermentation reaches 1.070, all the juice is pumped into another tank in an open manner to continue the temperature-controlled fermentation at 22-29°C, and the dregs are left for separate fermentation, and the temperature is slowly raised to 40°C. M...

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PUM

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Abstract

A method for reducing green taste in wine during fermentation is disclosed. The method includes S1) subjecting grape to stem removing and crushing and pumping the grape into a tank, with pectinase, potassium pyrosulfite and oak scraps being added along with crushing; S2) then performing sufficient circulation, measuring the pH value and specific gravity, performing adjustment, performing inoculation with yeast, performing fermentation at 16-23 DEG C, and monitoring the specific weight; S3) when the specific gravity during fermentation is 1.070, pumping juice to another tank completely, continuing fermentation at a controlled temperature of 22-29 DEG C, with skin dregs being left for separate fermentation and slowly raising the temperature of the skin dregs to 35-40 DEG C for treatment; andS4) punching the skin dregs with the juice from the tank top after 12-24 h, mixing the product after the skin dregs are dispersed, and continuing fermentation at 25-29 DEG C until alcoholic fermentation is finished. Compared with common fermentation methods, the method can effectively remove green taste of grape skin, ensures normal fermentation, allows finally made wine to be good in taste, color and fragrance and improves the overall quality of wine.

Description

technical field [0001] The invention relates to the field of wine, in particular to a process for reducing the green taste of red wine during fermentation. Background technique [0002] The quality of red wine is affected by the composition of the grapes. The main point of the brewing process is to extract as much color, high-quality tannin, and polyphenols as possible from the grape raw materials, so as to better extract and transform the aroma of the grape raw materials. into a more complex and rich aroma. Due to the climate and planting management, sometimes the raw materials are relatively green, and this green taste will enter into the wine, thereby affecting its taste, aroma and quality, and it is impossible to brew high-quality red wine. The raw green flavor is mainly caused by pyrazines present in grape skins, and pyrazines have the property of degrading at high temperatures. [0003] In the brewing process, the most effective method for reducing raw green flavor i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 李春光
Owner PILOT GRAPE WINE IND CO LTD
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