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Method for inhibiting natural fermentation during cold impregnation in grape wine brewing

A technology of natural fermentation and cold maceration, which is applied in the field of wine brewing technology, can solve the problem that the cold maceration process cannot solve natural fermentation and other problems, and achieve the effects of different cold maceration time, reduced incidence and deep color.

Inactive Publication Date: 2019-01-04
COFCO HUAXIA GREAT WALL WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the existing cold maceration process cannot solve the problem of natural fermentation, the present invention provides a method for inhibiting natural fermentation in the process of wine brewing cold maceration

Method used

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  • Method for inhibiting natural fermentation during cold impregnation in grape wine brewing
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Examples

Experimental program
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Effect test

Embodiment 1

[0035] A method of inhibiting natural fermentation during cold maceration in winemaking:

[0036] Step 1: Select mature and plump Changli Cabernet Sauvignon grapes, and go through three-stage sorting of field screening, ear selection, and grain selection to remove raw green fruits, moldy rotten fruits, and second-stubble fruits, and only keep the raw materials that meet the requirements. The crushed stems are pumped into the fermenter by the pulp pump, and the raw material crushing degree is 60%;

[0037] Step 2, adding potassium metabisulfite and pectinase simultaneously, potassium metabisulfite (in SO 2 Total) dosage is 60g / 100L, pectinase dosage is 20g / 100L, circulation is uniform;

[0038] Step 3, pre-adding yeast: add 30g / 100L commercial yeast to the above-mentioned fermenter, circulate evenly with a pump, and quickly drop the product temperature to 10°C.

[0039] Step 4, low-temperature soaking: control the product temperature of the fermentation broth at 6°C, and soak...

Embodiment 2

[0042] A method of inhibiting natural fermentation during cold maceration in winemaking:

[0043] Step 1: Select mature and plump Changli Cabernet Sauvignon grapes, and go through three-stage sorting of field screening, ear selection, and grain selection to remove raw green fruits, moldy rotten fruits, and second-stubble fruits, and only keep the raw materials that meet the requirements. The crushed stems are pumped into the fermenter by the pulp pump, and the raw material crushing degree is 50%;

[0044] Step 2, adding potassium metabisulfite and pectinase simultaneously, potassium metabisulfite (in SO 2 Total) dosage is 58g / 100L, pectinase dosage is 23g / 100L, circulation is uniform;

[0045] Step 3, pre-adding yeast: add 45g / 100L commercial yeast to the above-mentioned fermenter, circulate evenly with a pump, and quickly drop the product temperature to 6°C.

[0046] Step 4, low-temperature soaking: control the product temperature of the fermentation broth at 6°C, and soak ...

Embodiment 3

[0049] A method of inhibiting natural fermentation during cold maceration in winemaking:

[0050]Step 1: Select mature and plump Changli Cabernet Sauvignon grapes, and go through three-stage sorting of field screening, ear selection, and grain selection to remove raw green fruits, moldy rotten fruits, and second-stubble fruits, and only keep the raw materials that meet the requirements. The crushed stems are pumped into the fermenter by the pulp pump, and the raw material crushing degree is 70%;

[0051] Step 2, adding potassium metabisulfite and pectinase simultaneously, potassium metabisulfite (in SO 2 Total) dosage is 61g / 100L, pectinase dosage is 18g / 100L, circulation is uniform;

[0052] Step 3, pre-adding yeast: add 15g / 100L commercial yeast to the above-mentioned fermenter, circulate evenly with a pump, and quickly drop the product temperature to 8°C.

[0053] Step 4, low-temperature soaking: control the product temperature of the fermentation broth at 6°C, and soak f...

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Abstract

The invention provides a method for inhibiting natural fermentation during cold impregnation in grape wine brewing. The method for inhibiting the natural fermentation during cold impregnation in grapewine brewing, provided by the invention, has the benefits that through optimizing the adding time and the adding amount of yeast, the growth and the reproduction of wild bacteria in fermentation broth, in particular to wild yeast during the cold impregnation can be effectively inhibited, therefore, the risk of premature termination of the cold impregnation due to the initiation of the natural fermentation during the cold impregnation is reduced, the cold impregnation time can be properly prolonged, and a cold impregnation process is completed according to predetermined plans, so that rich phenolic and aromatic substances in grapes can be effectively extracted, and brewed grape wine is deeper in color and luster, the fruit fragrance and the wine fragrance are harmonious and strong, and thequality stability of the grape wine is ensured; the problem of instable quality of the grape wine due to different cold impregnation times caused by the natural fermentation is solved.

Description

technical field [0001] The invention relates to the technical field of wine brewing technology, in particular to a method for inhibiting natural fermentation in the cold maceration process of wine brewing. Background technique [0002] Aroma and phenolic substances present in grape skins play an important role in the sensory quality of wine. During the brewing process of red wine, the technology of fermentation and maceration determines its content and quality in wine. If high temperature maceration is used before fermentation, rough and hard inferior tannins will be easily extracted, while low-temperature maceration can allow more phenolic substances and aroma substances to be leached into the fermentation broth, which can significantly improve the quality and sensory quality of the original fermented wine . With the development of wine brewing technology, the cold maceration brewing process, in which yeast is added after steeping at a low temperature below 10°C and then r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 苏宁严斌蒋文鸿郑君李伟齐荣王振中王磊董宣庞建张瑞锋
Owner COFCO HUAXIA GREAT WALL WINE