Brewing technology of fragrance enhancement type wine

A wine and craft technology, applied in the field of food processing, can solve the problem of single aroma structure, etc., and achieve the effect of single aroma, refreshing and smooth taste, and fine pulp

Pending Publication Date: 2019-03-29
GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
View PDF11 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the shortage of single aroma structure of southern wine, the present invention provides a brewing process of aroma-enhancing wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brewing technology of fragrance enhancement type wine
  • Brewing technology of fragrance enhancement type wine
  • Brewing technology of fragrance enhancement type wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The brewing process of flavor-enhancing wine provided by this embodiment includes the following steps:

[0028] (1) Preparation of the base wine: take the wine made from the winter fruits of the grape variety "Guipu 6" as the base wine for use; the base wine is brewed by the following method: prepare the grape mash from the winter fruits of the grape variety "Guipu 6" The grape juice is separated from the grape mash and fermented to obtain the raisin wine. The raisin wine is first treated with a pulsed electric field with a frequency of 8 Hz and an electric field strength of 20 kV / cm for 400 μs, and then sterilized by ultraviolet irradiation with a wavelength of 180 nm for 2 minutes. Supercritical CO after sterilization 2 Fluid extraction, extraction pressure is 17MPa, extraction temperature is 33℃, CO 2 The flow rate is 22L / h, and the extraction time is 2h. After the extraction is completed, the pressure is quickly reduced to 4MPa, the temperature is increased to 48°C, the...

Embodiment 2

[0034] The brewing process of flavor-enhancing wine provided in this embodiment includes the following steps:

[0035] (1) Preparation of the base wine: take the wine made from the winter fruit of the grape variety "Guipu 6" as the base wine for use; the base wine is brewed by the following method: prepare the grape mash from the winter fruit of the grape variety "Guipu 6" The grape juice is separated from the grape mash and fermented to obtain raisin wine. The raisin wine is first treated with a pulsed electric field with a frequency of 10 Hz and an electric field intensity of 25 kV / cm for 420 μs, and then sterilized by ultraviolet irradiation with a wavelength of 180 nm for 3 minutes. Supercritical CO after sterilization 2 Fluid extraction, extraction pressure is 18MPa, extraction temperature is 34℃, CO 2 The flow rate is 22L / h, and the extraction time is 2.5h. After the extraction is completed, the pressure is quickly reduced to 4MPa, the temperature is increased to 50°C, the e...

Embodiment 3

[0041] The brewing process of flavor-enhancing wine provided in this embodiment includes the following steps:

[0042] (1) Preparation of the base wine: take the wine made from the winter fruit of the grape variety "Guipu 6" as the base wine for use; the base wine is brewed by the following method: prepare the grape mash from the winter fruit of the grape variety "Guipu 6" The grape juice is separated from the grape mash and fermented to obtain raisin wine. The raisin wine is first treated with a pulsed electric field with a frequency of 12 Hz and an electric field strength of 30 kV / cm for 450 μs, and then sterilized by ultraviolet irradiation with a wavelength of 180 nm for 4 minutes. Supercritical CO after sterilization 2 Fluid extraction, extraction pressure is 19MPa, extraction temperature is 36℃, CO 2 The flow rate is 22L / h, and the extraction time is 3h. After the extraction is completed, the pressure is quickly reduced to 5MPa, the temperature is increased to 52°C, the extr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a brewing technology of fragrance enhancement type wine, and relates to the technical field of food processing. The brewing technology of the fragrance enhancement type wine comprises the following steps of (1) preparing basic wine; (2) performing malic acid-lactic acid fermentation; (3) performing fragrance enhancement blending on the basic wine; (4) performing ageing; and(5) performing cold treatment and filling. According to the brewing technology of fragrance enhancement type wine disclosed by the invention, nutrients are comprehensive and sufficient, wine brewed with winter fruits of Guipu No. 6 as a southern feature wine-brewing grape variety is selected as the basic wine, the malic acid-lactic acid fermentation is performed, second fragrance is increased, inthe aging process, exogenous fragrance enhancement is performed, the characteristics types, the layer and the structure of wine body fragrance of the wine are increased, and the quality of the wine can be improved.

Description

【Technical Field】 [0001] The invention relates to the technical field of food processing, in particular to a brewing process of flavor-enhancing wine. 【Background technique】 [0002] Aroma is one of the important sensory quality indicators of wine. There are more than 1,300 substances that make up the aroma of wine. Their content, properties and mutual balance in wine have a decisive effect on the style and typicality of wine. Its flavor Because of the differences between varieties, techniques and storage, they constitute the characteristics of diversified wine aroma. [0003] High-end and high-quality wines should have rich, rich, and complex aroma quality, and at the same time have the first type of aroma from a specific variety, the second type of aroma from the brewing process and the third type of aroma from deep aging. [0004] Southern China is traditionally considered that the terroir is not suitable for the cultivation of high-quality wine grapes. However, southern China i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/022
CPCC12G1/02C12G1/0203
Inventor 成果张劲谢太理谢林君周咏梅周思泓吴代东
Owner GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap