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Grape freezing wine and preparation method thereof

A wine and grape original wine technology, applied in the field of grape jelly wine and its preparation, can solve the problems of general anti-oxidation effect, low alcohol content, mellow taste and insufficient aroma, so as to improve the taste and flavor and increase the alcohol content , the effect of less impurities

Inactive Publication Date: 2019-04-26
TURPAN INST OF AGRI SCI XINJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the alcohol content of existing conventional wines is on the low side, generally about 12%, which cannot satisfy the pleasure of those who like to drink; Nowadays, people have higher requirements for the content of active substances and nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] The invention relates to grape jelly wine and a preparation method thereof, belonging to the field of wine. A method for preparing grape jelly wine, comprising the following steps: picking, grape freezing treatment, destemming and crushing, juice making, enzyme treatment, yeast activation and expanded cultivation, fermentation, termination of fermentation, tank pouring, aging, wine freezing and concentration, again Aging, clarification, filtration, sterilization, filling. In the preparation method, the fresh grapes are frozen, the wine is frozen and concentrated, and the wine is aged twice to obtain the grape jelly wine. The wine has higher alcohol content and higher content of active substances and nutrients than conventional wines. , and has a rich taste, it is a new product of wine.

[0043] If no specific technique or condition is indicated in the examples, it shall be carried out according to the technique or condition described in the literature in this field. T...

Embodiment 1

[0052] The specific operation steps are as follows:

[0053] (1) Picking: the grapes are fully ripe, fresh, disease-free, and picked when the soluble solids content reaches 22-24%, and rotten and green fruit grains are selected to obtain grape raw materials. The picking should be in the early morning at low temperature, and the grapes should be quickly transported to the frozen storage place after picking.

[0054] (2) Freezing treatment: spread fresh grape raw materials on a sieve, place them in an environment of -20° C., and freeze rapidly for 1 month to obtain frozen grapes.

[0055] (3) Destemming and crushing: After the rotten grains are selected from the frozen grapes, destemming and crushing are carried out.

[0056] The destemmed and crushed grapes are subjected to warm-up treatment, warmed up to 12° C., and the juice is taken from the juice and put into a fermenter to obtain grape juice. Put the grape juice in the fermenter.

[0057] (4) Sulfur dioxide treatment: A...

Embodiment 2

[0072] The specific operation steps are as follows:

[0073] (1) Picking: the grapes are fully ripe, fresh, disease-free, and picked when the soluble solids content reaches 22-24%, and rotten and green fruit grains are selected to obtain grape raw materials. The picking should be in the early morning at low temperature, and the grapes should be quickly transported to the frozen storage place after picking.

[0074] (2) Freezing treatment: spread fresh grape raw materials on a sieve, place them in an environment of -25° C., and freeze rapidly for 1 month to obtain frozen grapes.

[0075] (3) Destemming and crushing: After the rotten grains are selected from the frozen grapes, destemming and crushing are carried out.

[0076] The destemmed and crushed grapes are subjected to warm-up treatment, warmed up to 10°C, and the juice is taken from the juice into a fermenter to obtain grape juice. Put the grape juice in the fermenter.

[0077] (4) Sulfur dioxide treatment: Add potassi...

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Abstract

The invention discloses grape freezing wine and a preparation method thereof. The preparation method of the grape freezing wine comprises the following steps: (1) performing freezing treatment on a grape raw material; (2) removing stems and crushing; (3) performing sulfur dioxide treatment; (4) performing pectinase treatment; (5) performing yeast activation and enlarging cultivation; (6) fermenting; (7) potting and ageing; (8) performing freeze concentration treatment; (9) performing ageing treatment again; (10) performing clarification treatment; and (11) sterilizing. The invention further discloses the grape freezing wine. The grape freezing wine is obtained by performing the freezing treatment on fresh grapes, performing the freeze concentration treatment on grape wine, and performing two times of ageing of the grape wine. The grape wine is high in ethyl alcohol degree compared with conventional grape wine, and higher in active substance and nutrition substance content, and strong in mouthfeel, has fewer impurities, and is a new product of the grape wine.

Description

technical field [0001] The invention belongs to the field of wine processing, and in particular relates to a grape jelly wine and a preparation method thereof. Background technique [0002] Wine is a masterpiece of nature and human wisdom, a unique magical drink, and a "living" daily drink. Wine is a beverage made from grape juice through fermentation. In addition to the nutrition of grape fruit, it also has beneficial ingredients produced during the fermentation process. Studies have proved that wine contains more than 200 kinds of nutrients that are beneficial to the human body, including sugar, organic acids, amino acids, vitamins, polyphenols, inorganic salts, etc. These ingredients are all necessary for the human body. Bringing some is essential. Especially the phenolic substance resveratrol contained in it has anti-oxidation, anti-aging, prevention of coronary heart disease, anti-cancer and anti-cancer effects. Therefore, with the improvement of people's living stan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/022
CPCC12G1/02C12G1/0203
Inventor 雷静韩琛陈雅廉苇佳吴斌吴久赟刘翔宇李海峰赵龙刘志刚阿依加马丽·加帕尔
Owner TURPAN INST OF AGRI SCI XINJIANG ACADEMY OF AGRI SCI
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