Method for making dry white wine through red grape varieties

A technology for dry white wine and red grapes, applied in the field of wine making, which can solve the problems of long contact time between the skin and grape juice, impossibility of temperature control, and large loss of fruit aroma, etc., so as to reduce the entry of pigments and phenols into grape juice Oxygen, reducing the effect of fragmentation

Inactive Publication Date: 2019-09-24
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main processes of the current dry white brewing method include: picking, destemming and crushing, squeezing out juice, clarification, alcoholic fermentation, pouring cans, gumming, freezing, degerming, filling and other process steps, and there is a relatively long contact time between peels and grape juice. Long, temperature control can not be done in the whole process, serious oxidation phenomenon, large loss of fruit aroma, etc., cannot meet the requirements of red grape varieties for brewing dry white wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1, after the color change of the grape fruit, the Cabernet Sauvignon (Cabernet Sauvignon) was sampled every 5 days to measure the changes in the sugar and acid indexes of the grape fruit, and sensory tasting was carried out to determine the grape harvest period; the harvest was at 5 in the morning. It starts at 00:00 and stops at 9:00. The grapes are required to be fresh, with loose ears, good coloring, no diseased rotten fruit, moldy fruit and raw green fruit, with a sugar content of 240 g / L and a total acidity of 5.5 g / L; Sprinkle dry ice in the basket for cooling and protection, and transport the grapes to the processing station within 2 hours; the grapes are put on the conveyor belt for manual ear sorting, and the grape ears and fruit stems of unevenly colored, diseased and rotten fruits, moldy fruits, green fruits, Removal of sundries such as leaves; flexible removal of fruit stems, keeping more than 90% of fruit grains intact and undamaged; fruit grains are...

Embodiment 2

[0037] Example 2, after the grape fruit turns color, take samples of Pinot Noir every 4 days to measure the changes in the sugar and acid indexes of the grape fruit, and conduct sensory tasting to determine the grape harvest period; harvest at 5 o'clock in the morning It starts at 00:00 and stops at 9:00. The grapes are required to be fresh, with loose ears, good coloring, no disease, rotten fruit, moldy fruit and raw green fruit. The sugar content is 190 g / L and the total acidity is 7.0 g / L. Sprinkle dry ice in the basket for cooling and protection, and transport the grapes to the processing station within 2 hours; the grapes are put on the conveyor belt for manual ear sorting, and the grape ears and fruit stems of unevenly colored, diseased and rotten fruits, moldy fruits, green fruits, Removal of sundries such as leaves; flexible removal of fruit stems, keeping more than 90% of fruit grains intact and undamaged; fruit grains are subjected to optical granulation, and diseased...

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Abstract

The invention discloses a method for making dry white wine through red grape varieties. The method is characterized by comprising the process steps of determining of the grape picking period, harvesting of grapes, ear-by-ear selection, peduncle removal, grain-by-grain selection, crushing, low-temperature juice taking, low-temperature clarification, juice separation and temperature increasing, low-temperature alcohol fermentation, tank transferring, ageing or storage, fining, freezing, sterilization, filling and the like. In this way, the produced dry white wine is pale yellow or straw yellow in color, clarified, transparent and glossy. The dry white wine has the pure, active, elegant, fresh and rich fruit aroma; the wine after ageing also has complicated and rich ageing fragrance, and is soft in mouthfeel, fresh, tasty and refreshing.

Description

Technical field: [0001] The invention relates to the technical field of winemaking, in particular to a method for brewing dry white wine with red grape varieties. Background technique: [0002] At present, dry white wine is usually brewed from white grape varieties. It has fresh fruity aroma and lively acidity, and is light yellow or straw yellow in color, and is deeply loved by consumers. Usually, the aroma of dry white wine made from white grape varieties is mostly white fruit aromas such as lemon, grapefruit, citrus, peach, pineapple, passion fruit, lychee, etc.; while red grape varieties have more complex fruit aromas. In addition to the berry aroma, it also has more red or black berry aromas, such as raspberry, black currant, blueberry, strawberry, cherry, mulberry, etc. Therefore, if red grape varieties are used to make dry white wine, it will have a more complex and rich taste. Fruity. [0003] The pigments and phenolic substances of red grape varieties mainly exist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
CPCC12G1/0203C12G1/02
Inventor 李记明李超阮仕立樊玺赵虎
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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