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An enhanced wine production process

A production process and wine technology, which is applied in the field of enhanced wine production process to achieve the effect of saving time and cost, avoiding the process of reproduction and growth, and ensuring consistency

Active Publication Date: 2019-03-12
COFCO GREAT WALL WINE YANTAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to solve the above-mentioned technical problems existing in the existing traditional fortified wine production process, and further provides an enhanced wine production process. The production process manually adjusts the index of the base wine and artificially inoculates the preferred film-producing hops. Yeast, instead of the natural fermentation of wild yeast, makes the fermentation start faster, more efficient and stable; in the wine storage tank equipped with stirring temperature control device and gas generating device, the full contact between hop yeast and oxygen realizes the same effect as the Solera system The purpose of dynamic aging is more convenient, economical, efficient and reliable; at the same time, it ensures the quality stability and uniformity of the liquor

Method used

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Embodiment 1

[0040] The invention provides a production process for biologically aged and fortified wine, the process flow comprising:

[0041] Base wine—the first fortification—base wine index adjustment—hop yeast inoculation—dynamic aging in wine storage tanks—filtering and bottling;

[0042] The specific operation steps are as follows:

[0043] S1: Base wine: Choose a wine with neutral aroma, dry type (residual sugar <4.0g / L, calculated as glucose), and low acidity (<6.0g / L, calculated as tartaric acid) as the base wine.

[0044] S2: The first reinforcement

[0045] The wine base wine is first fortified by using edible alcohol of 60-96% vol, so that the alcohol content reaches 15.0-15.5% vol.

[0046] S3: Base wine index adjustment

[0047] Adjust the indicators of the enhanced liquor to: pH: 3.1-3.5, 15-25°C, total SO 2 : 60-120ppm.

[0048] S4: Inoculation of hop yeast

[0049] Artificially inoculate the preferred film-producing hop yeast, the film-producing hop yeast is mainly ...

Embodiment 2

[0056] The invention provides a production process for oxidative aging and fortified wine, and the specific steps include:

[0057] S1: Base wine: Choose a wine with neutral aroma, dry type (residual sugar <4.0g / L, calculated as glucose), and low acidity (<6.0g / L, calculated as tartaric acid) as the base wine.

[0058] S2: The first reinforcement

[0059] The wine base wine is first fortified by using 60-96% vol of grape distilled spirit to bring the alcohol level to 15.0-15.5% vol.

[0060] S3: Base wine index adjustment

[0061] Adjust the indicators of the enhanced liquor to: pH: 3.1-3.5, temperature 15-25°C, total SO 2 : 60-120ppm.

[0062] S4: Inoculation of hop yeast

[0063] Artificially inoculate the preferred film-producing hop yeast, which belongs to the genus Bainula, to ensure that a sufficient amount of film-producing hop yeast can rapidly and normally reproduce and metabolize in the wine liquid, and ensure the normal and stable aging of the wine.

[0064] S5...

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Abstract

The invention relates to a production process of fortified grape wine. The production process of the fortified grape wine is characterized in that the biologically ripened and fortified grape wine comprises the following production technological process: taking base wine, carrying out first-time fortification, adjusting base wine indexes, inoculating hopyeast, dynamically aging in a wine storage tank and performing taste evaluation and filtration bottling. The oxidized ripened and fortified grape wine comprises the following production technological process: taking base wine, carrying out first-time fortification, adjusting base wine indexes, inoculating hopyeast, dynamically aging in the wine storage tank, performing taste evaluation, carrying out second-time fortification, dynamically aging for the second time and carrying out filtration bottling. The process disclosed by the invention is quicker in starting the fermentation, more efficient and stable, and more convenient in the process, economical, high-efficient and reliable; and furthermore, the production process of the fortified grape wine ensures the quality stability and uniformity of wine liquid, improves the efficiency and lowers the production cost.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to an enhanced wine production process. Background technique [0002] European wine-producing regions are represented by Spain. When producing “sherry” fortified wines, after fortifying the base wine, they mainly adopt biological aging and oxidative aging in the Solera system. Realize dynamic aging. [0003] However, the traditional mainstream process mainly has the following problems: [0004] (1) In the later stage, aging in the Solera system requires high environmental conditions, especially factors such as temperature and humidity, which in turn affect the growth of hop yeast necessary for biological aging, or affect the aging speed and effect of oxidative aging ; [0005] (2) The traditional process requires a long period of aging (over 10 years) in the Solera system. During this period, it is necessary to regularly add new wine and take out old wine to achieve the dynamic balance of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12H1/22
CPCC12G1/0203C12H1/22
Inventor 周鹏辉李进程军袁小单闫浩刘玉超蹇木栋
Owner COFCO GREAT WALL WINE YANTAI
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