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Claret making process

A dry red wine and grape technology, applied in the preparation of wine, alcoholic beverages, microorganisms, etc., can solve the problems of poor wine quality and achieve the effect of fruity aroma

Inactive Publication Date: 2019-02-26
北京欧菲堡酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-alcohol wine is suitable for drinking in high-end hotels, restaurants, entertainment venues and family gatherings, but the existing wines are of poor quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A dry red wine brewing process, such as figure 1 shown, including the following steps:

[0032] S1. Grape sorting: The initial grapes are sorted and selected through three processes of field primary selection, sorting and picking, and manual selection in the factory, and the moldy, green, and diseased grapes are removed to ensure that each grape is Fully mature and intact, enter the next process. The grapes entering the next process are the grape raw materials. The sugar content of the grape raw materials is 230-250g / L, and the acid content is 6.5-8.5g / L.

[0033] S2. Destemming and crushing: Destemming and breaking grape raw materials to obtain raw materials. Specifically, breaking the skins and destemming of raw grapes can be achieved by destemming and crushing machines. Potassium sulfite 50g / t and pectinase 30g / t.

[0034] S3. Pre-fermentation: The pre-fermentation is realized through a fermenter. Taking 1 ton of grapes as a reference, 200g / t of yeast is added to t...

Embodiment 2

[0045] A kind of dry red wine brewing process, carries out according to operation step in embodiment 1, difference is,

[0046] In step S2 destemming and crushing, taking 1t of grapes as a reference, add 40g / t of potassium metabisulfite and 10g / t of pectinase;

[0047]S3. Pre-fermentation: The pre-fermentation is realized through a fermenter. Taking 1 ton of grapes as a reference, 300g / t of yeast is added to the raw material obtained after destemming and crushing for fermentation. The fermentation temperature is 28°C, and the fermentation time is 12 days. During the process, the volatile acid is controlled to 0.5g / L, and when the specific gravity of the fermentation liquid drops to 0.995, the fermentation is terminated;

[0048] Among them, the yeast added includes Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, and the non-Saccharomyces cerevisiae is Klerck's yeast citrate; the specific operation is: initially add 70 g / t of non-Saccharomyces cerevisiae, and add 230...

Embodiment 3

[0057] A kind of dry red wine brewing process, carries out according to operation step in embodiment 1, difference is,

[0058] In step S2 destemming and crushing, taking 1t of grapes as a reference, add potassium metabisulfite 60g / t and pectinase 30g / t;

[0059] S3. Pre-fermentation: The pre-fermentation is realized through a fermenter. Taking 1 ton of grapes as a reference, 250g / t of yeast is added to the raw material obtained after destemming and crushing for fermentation. The fermentation temperature is 30°C, and the fermentation time is 15 days. During the process, the volatile acid is controlled to be 0.3g / L, and when the specific gravity of the fermentation broth drops to 0.996, the fermentation is terminated;

[0060] Among them, the yeast added includes Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, and the non-Saccharomyces cerevisiae is Klerck's yeast citrate; the specific operation is: initially add 45 g / t of non-Saccharomyces cerevisiae, and add 215 g / ...

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Abstract

The invention discloses a claret making process. The claret making process comprises the following steps: grape sorting: sorting and selecting initial grapes by three procedures of field primary selection, sorting and picking and manual sorting in a factory; stem removing and crushing: removing stems and peeling grape raw materials to obtain raw materials; pre-fermentation: adding yeast the raw materials obtained after stem removing and crushing; malolactic fermentation: adding lactic acid bacteria to wine liquor for malolactic fermentation to obtain wine base; barrel aging: aging the wine base in French oak barrels: stabilization and filtration: clarifying and stabilizing the aged wine base; filling and bottling: filling and bottling the clarified wine base to obtain the claret. The claret making process has the advantages that the finally made wine is ruby red and crystal clear and has strong fruit aroma.

Description

technical field [0001] The invention relates to the field of brewing, more specifically, it relates to a dry red wine brewing process. Background technique [0002] In recent years, there have been two reasons for the emergence of low-alcohol wines in the international market. One is that consumers are more and more fond of this kind of wine; production. Low-alcohol wine not only retains the nutrients of naturally fermented wine, but also has the taste of fermented wine. It is clear, transparent, crystal clear, low in ethanol content, and has the characteristics of outstanding fruit aroma. The main object of the research. [0003] At present, my country's drinking habits have also begun to undergo new changes. With the improvement of people's living standards and people's further understanding of the benefits of low-alcohol wine on the human body, the number of people drinking low-alcohol wine will increase day by day, and its market demand is large. Has a broad prospect. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/865C12R1/645
CPCC12G1/0203
Inventor 刘君夏阳
Owner 北京欧菲堡酒庄有限公司
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