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Semi-dry and semi-sweet wine making technology

A sweet wine and grape technology, applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of imperfect brewing process and unstable product quality, so as to promote wine culture and avoid grapes. Damaged, rich variety of effects

Inactive Publication Date: 2019-08-13
宁夏迦南美地酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above prior art, the technical problem to be solved by the present invention is to provide a semi-dry and semi-sweet wine brewing process to solve the problems in the prior art that the semi-dry and semi-sweet wine brewing process is not perfect and mature, and the product quality is unstable. The semi-dry and semi-sweet wine prepared has both sweet and mellow taste and the aroma of aged wine, which is more suitable for Chinese people to drink

Method used

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Examples

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Embodiment 1

[0037] The semi-dry and semi-sweet wine brewing process of this embodiment includes the following steps:

[0038] (1) Grape picking and sorting: proper late harvesting of grape raw materials under the condition of ensuring the quality of the raw materials, keeping the sugar content of the grape raw materials at 210-215g / L, total acid 7.0-7.5g / L, and keeping it during harvest Consistency and completeness of the ripeness of the fruit to avoid damage to the grapes. After picking, the secondary fruit, rotten fruit, diseased fruit, etc. are sorted to obtain high-quality grapes; the grapes are selected from high-quality Riesling and / or Chardonnay grapes The raw materials are mixed and fermented with multiple varieties.

[0039] (2) Grape Juicing: Grape juice is obtained by squeezing high-quality grapes without removing the stems and crushing. Each batch of raw materials is squeezed only once. The squeezing is divided into three stages. The squeezing pressure varies from 0.4 to 1.0 bar, a...

Embodiment 2

[0049] The semi-dry and semi-sweet wine brewing process of this embodiment includes the following steps:

[0050] (1) Grape picking and sorting: proper late harvesting of grape raw materials under the condition of ensuring the quality of the raw materials, keeping the sugar content of the grape raw materials at 215-225g / L, total acid 6.8-7.2g / L, and keeping it during harvest Consistency and completeness of the ripeness of the fruit to avoid damage to the grapes. After picking, the secondary fruit, rotten fruit, diseased fruit, etc. are sorted to obtain high-quality grapes; the grapes are selected from high-quality Riesling and / or Chardonnay grapes The raw materials are mixed and fermented with multiple varieties.

[0051] (2) Grape Juicing: Grape juice is obtained by squeezing high-quality grapes without removing the stems and crushing. Each batch of raw materials is squeezed only once. The squeezing is divided into three stages. The squeezing pressure varies from 0.4 to 1.0 bar, a...

Embodiment 3

[0061] The semi-dry and semi-sweet wine brewing process of this embodiment includes the following steps:

[0062] (1) Grape picking and sorting: proper late harvesting of grape raw materials under the condition of ensuring the quality of the raw materials, keeping the sugar content of the grape raw materials at 225-230g / L, total acid 6.5-7.0g / L, and keeping it during harvest Consistency and completeness of the ripeness of the fruit to avoid damage to the grapes. After picking, the secondary fruit, rotten fruit, diseased fruit, etc. are sorted to obtain high-quality grapes; the grapes are selected from high-quality Riesling and / or Chardonnay grapes The raw materials are mixed and fermented with multiple varieties.

[0063] (2) Grape Juicing: Grape juice is obtained by squeezing high-quality grapes without removing the stems and crushing. Each batch of raw materials is squeezed only once. The squeezing is divided into three stages. The squeezing pressure varies from 0.4 to 1.0 bar, a...

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Abstract

The invention provides a semi-dry and semi-sweet wine making technology. The technology comprises the following steps of grape picking and sorting, grape juicing, supplementary material addition, alcohol fermentation, fermentation termination, standing and stabilizing, low temperature clarification, separation, ageing and refrigeration. By adopting the semi-dry and semi-sweet wine making technology, the problems that in the prior art, the semi-dry and semi-sweet wine making technology is incomplete and not mature, and the product quality is unstable are solved, the obtained semi-dry and semi-sweet wine has both the sweet and mellow taste and aged wine flavor, and the wine is more suitable for Chinese to drink. In addition, the semi-dry and semi-sweet wine making technology has the great significance for enriching wine varieties and developing the wine culture.

Description

Technical field [0001] The invention relates to the technical field of wine processing, in particular to a semi-dry and semi-sweet wine brewing process. Background technique [0002] The development of wine in our country has gone through a long period. From the initial lack of attention to the acceptance of wine by most people today, the output and industrial structure of the wine industry have undergone great changes. In the past two years, with the rapid economic development, people's living standards and consumption levels have rapidly improved, and high-end wines such as local wine, vintage wine, winery wine, and ice wine have become consumption hotspots. [0003] Among them, semi-dry and semi-sweet wines have a long history. The production areas are mainly concentrated in southern Europe, such as Spain, Portugal, Italy and other places. The main producing countries have different production conditions in the raw material processing, fermentation control and There are big dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 王方周淑珍朱浩翔
Owner 宁夏迦南美地酒庄有限公司