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Grape wine brewing process

A technology for wine and dry red wine, applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of low fruit juice yield, difficult to control fermentation temperature and time, etc. Harmonious aroma and rich, full-bodied effect

Inactive Publication Date: 2019-05-17
邓明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical difficulties are low fruit juice yield, difficult to control fermentation temperature and time

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0047] A wine brewing process, the raw material quality standards are as follows: granulated sugar is white granulated sugar, free of sundries and bad smell, with a sugar content of more than 95%; sulfurous acid is a food-grade additive, with a concentration of 6%, and has the smell of sulfur dioxide; : fully mature grapes, with a sugar content of more than 18%, and no green or rotten fruit; it is characterized in that: the brewing process of the peach shredded dry red wine, the steps are as follows:

[0048] Step 1: Selection of Peach Shredded Grapes

[0049] The peach silk grapes are selected into the crusher, and the diseased, rotten, inferior, unripe and green fruit pieces are selected, especially the red grape fruit pieces. When crushing, sulfurous acid is added at a ratio of 1 / 1000;

[0050] Step 2: Destemming and Crushing

[0051] Thoroughly crushed and destemmed, but the seeds should not be crushed; when crushing, the ratio of grape juice to pectinase is 4g:100kg, add...

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Abstract

The invention discloses a grape wine brewing process, wherein the adopted quality standards of raw materials comprise: granulated sugar is white granulated sugar, is free of impurities or bad odor andhas the sugar content of 95% or more; sulfurous acid is a food-grade additive, has a concentration of 6% and has sulfur dioxide odor; cabernet mitos grapes are fully ripe grapes, have the sugar content of 18% or more, and are free of green, raw, rotten and disease fruits. The cabernet mitos dry red grape wine brewing process is characterized by comprising the following steps: selecting the cabernet mitos grapes; removing peduncles and crushing; fermenting; adding into a bucket and pouring out of the bucket; filtering with diatomite; storing; performing cold treatment; and testing and sealedlypacking.

Description

technical field [0001] The invention belongs to a food fruit wine brewing process, in particular to a peach shredded dry red wine brewing process. Background technique [0002] In 2001, Cabernet Mitos) was introduced from Germany for the first time by the winner of the National Friendship Award and German SES viticulture and winemaking expert Noble Golis, authorized Shanting Hannuo Manor, and passed through Hanoi Manor for a long time On the basis of 10 years of trial planting and winemaking experiments, more than 20 imported grape varieties were screened, selected and bred and planted as the main winemaking varieties with the characteristics of Hannuo Manor. [0003] Cabernet Mitos) wine grapes have good cold resistance and disease resistance. The ripening period is late, and the fruit is deep purple. It is an excellent color and blended variety. Matured in oak barrels, it can produce full-bodied and thick high-quality red wines. Widely planted in Germany, it is suitable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 邓明
Owner 邓明