Production technology of nutrient-enhanced type dry red grape wine

A dry red wine and production process technology, applied in the field of wine production, can solve the problems of limited color stabilization effect of dry red wine, high cost of dry red wine, high cost of oak chips, etc., to improve sensory quality, positive application value, and promote color Effect

Pending Publication Date: 2019-06-07
渭南职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The high cost of adding oak chips leads to an increase in the cost of dry red wine;
[0005] 2. Adding oak chips has limited effect on stabilizing the color of dry red wine

Method used

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  • Production technology of nutrient-enhanced type dry red grape wine
  • Production technology of nutrient-enhanced type dry red grape wine
  • Production technology of nutrient-enhanced type dry red grape wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The present invention will be specifically introduced below in conjunction with the accompanying drawings and specific embodiments.

[0026] 1. Brewing dry red wine

[0027] Dry red wine is brewed according to the conventional process of dry red wine production. The conventional process we adopt is as follows:

[0028] (1) Destemming and crushing of wine grapes

[0029] The wine grapes are harvested when they are mature, and then sorted, and then the grapes are destemmed and crushed with a destemming crusher to remove the ear stems and fruit stems, and the crushed must is pumped into the fermentation tank.

[0030] (2) Alcoholic fermentation

[0031] After the grape must is pumped into the fermenter, immediately add sulfur dioxide (concentration: 50mg / L) and pectinase (concentration: 50mg / L) to the fermenter, and add Saccharomyces cerevisiae (concentration: 200mg / L) to the grape must after 24 hours During the fermentation period, the temperature was kept at 22-28°C,...

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PUM

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Abstract

The present invention discloses a production technology of nutrient-enhanced type dry red grape wine. The production technology comprises the following steps: dry red grape wine is brewed according toa conventional technology of dry red grape wine production, when grapes are not mature enough and phenolic substance content is relatively low, mature grape seeds (4 kg grape seeds / ton of wine) are added to grape wine during the third month of the aging brewing of the dry red grape wine, then the aging brewing continues, during the aging brewing period, tank turning upside down is regularly conducted, after the dry red grape wine is subjected for aging brewing for 2 years, clarification and filtration of the grape wine are combined to separate grape seed residues, and then filling is conducted. Advantages are as follows: the mature grape seeds are used to replace oak chips and added into the grape wine to increase phenolic content of the dry red grape wine, which turns waste into treasures, can also reduce production cost of the dry red grape wine, at the same time can also enable color and luster of the dry red grape wine to be more stable, significantly improves sensory quality of the dry red grape wine, achieves many things at one stroke and has very positive application value.

Description

technical field [0001] The invention relates to a production process, in particular to a production process of nutrition-enhanced dry red wine, and belongs to the technical field of wine production. Background technique [0002] my country's wine-producing areas are mainly distributed in the north, and most of these areas have a continental monsoon climate. When the grapes mature from September to October every year, it is the rainy season in China. Too much rainfall will cause insufficient ripeness of the grapes, which will directly affect the content of phenolic substances in the fruits. Accumulation, resulting in insufficient accumulation of phenolic substances when the fruit is harvested, thereby reducing the content of polyphenols in the corresponding dry red wine (the antioxidant level of dry red wine is reduced), and the nutritional value of dry red wine is reduced. [0003] When the content of phenolic substances in dry red wine is low, domestic technicians usually in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/865
Inventor 蒋宝
Owner 渭南职业技术学院
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