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Method of pretreatment process improving aroma of cabernet sauvignon wine

A technology of sauvignon wine and cabernet, which is applied in the field of wine, can solve problems such as unstable improvement effect, unreasonable method of aroma of cabernet sauvignon, and influence on the taste and quality of cabernet sauvignon, so as to achieve good social promotion and application, improve Intestinal microbial environment, the effect of improving taste and quality

Inactive Publication Date: 2019-08-20
福建省春秋农林科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the deficiencies of the prior art, the present invention provides a method for improving the aroma of Cabernet Sauvignon wine by a pretreatment process, which solves the problem that the existing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for improving the aroma of Cabernet Sauvignon wine by a pretreatment process, comprising the following steps:

[0032] A: Prepare grapes for winemaking: take Cabernet Sauvignon grape varieties as winemaking materials, and destem;

[0033] B: Squeeze: Squeeze the destemmed wine grapes to obtain raw materials including pomace and grape juice;

[0034] C: Add linoleic acid: Add linoleic acid to the pressed raw material;

[0035] D: Fermentation: yeast is inoculated, the raw material enters the stage of alcoholic fermentation, and the sugar concentration of the fermented grape juice in the raw material is detected. When the sugar concentration is lower than a fixed value, the alcoholic fermentation is terminated;

[0036] E: Separation of skins and dregs: Separating the fermented raw materials from skins and dregs to obtain raw wine;

[0037] F: Malic acid-lactic acid fermentation: Carry out malic acid-lactic acid fermentation on the original wine, measure the ma...

Embodiment 2

[0047] A method for improving the aroma of Cabernet Sauvignon wine by a pretreatment process, comprising the following steps:

[0048] A: Prepare grapes for winemaking: take Cabernet Sauvignon grape varieties as winemaking materials, and destem;

[0049] B: Squeeze: Squeeze the destemmed wine grapes to obtain raw materials including pomace and grape juice;

[0050] C: Add linoleic acid: Add linoleic acid to the pressed raw material;

[0051] D: Fermentation: yeast is inoculated, the raw material enters the stage of alcoholic fermentation, and the sugar concentration of the fermented grape juice in the raw material is detected. When the sugar concentration is lower than a fixed value, the alcoholic fermentation is terminated;

[0052] E: Separation of skins and dregs: Separating the fermented raw materials from skins and dregs to obtain raw wine;

[0053] F: Malic acid-lactic acid fermentation: Carry out malic acid-lactic acid fermentation on the original wine, measure the ma...

Embodiment 3

[0063] A method for improving the aroma of Cabernet Sauvignon wine by a pretreatment process, comprising the following steps:

[0064]A: Prepare grapes for winemaking: take Cabernet Sauvignon grape varieties as winemaking materials, and destem;

[0065] B: Squeeze: Squeeze the destemmed wine grapes to obtain raw materials including pomace and grape juice;

[0066] C: Add linoleic acid: Add linoleic acid to the pressed raw material;

[0067] D: Fermentation: yeast is inoculated, the raw material enters the stage of alcoholic fermentation, and the sugar concentration of the fermented grape juice in the raw material is detected. When the sugar concentration is lower than a fixed value, the alcoholic fermentation is terminated;

[0068] E: Separation of skins and dregs: Separating the fermented raw materials from skins and dregs to obtain raw wine;

[0069] F: Malic acid-lactic acid fermentation: Carry out malic acid-lactic acid fermentation on the original wine, measure the mal...

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Abstract

The invention discloses a method of pretreatment process improving the aroma of cabernet sauvignon wine and relates to the field of wine. The method comprises the following steps: A: preparation of wine grapes; B: pressing; C: addition of linoleic acid; D: fermentation; E: separation of skin and slag; F: fermentation of malate-lactic acid; G: improvement of the aroma of original wine; H: ageing; and I: cold treatment and filling. By the addition of linoleic acid, propagation of saccharomyces cerevisiae can be facilitated, content of alcohols and esters aroma substances can be improved, acid concentration is reduced, adverse taste of fat and chemistry is reduced, the wine with significant floral and fruity characteristics is obtained, and the flavor and quality of the cabernet sauvignon wine are improved. By adding dark tea to a fermentation tank for soaking, the aroma of the dark tea is brought into the wine, not only the complexity of aroma substances is improved, meanwhile, the obtained wine has the health effect of improving the intestinal microbial environment, the process is simple, requirements for equipment are low, operability is high, and the method has excellent social promotion and applications.

Description

technical field [0001] The invention relates to the field of wine, in particular to a method for improving the aroma of Cabernet Sauvignon wine through a pretreatment process. Background technique [0002] Cabernet Sauvignon is a kind of red grape variety used to make wine. It is native to the Bordeaux region of France. It is easy to grow and suitable for many different climates. It is a traditional fine variety for brewing red wine. Cabernet Sauvignon wine is now commonly grown around the world. [0003] Aroma is one of the important sensory quality indicators of wine. There are more than 1,300 substances that constitute wine aroma. Their content, properties and mutual balance in wine play a decisive role in the style and typicality of wine. Due to the differences in varieties, techniques, and storage, it constitutes the characteristics of wine aroma diversity. [0004] During the production of Cabernet Sauvignon wine, when the carbon dioxide gas produced during alcoholic...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12G1/022C12G1/00
CPCC12G1/00C12G1/02C12G1/0203C12G2200/21
Inventor 徐昌毅徐孝辉郑绍华徐昌智
Owner 福建省春秋农林科技有限公司