Preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes

A wine and pinot noir technology, applied in the field of wine brewing, can solve the problems of sour taste, thin wine body, high sourness, etc., and achieve the effects of improving nutritional content, avoiding sourness, and reducing sourness.

Pending Publication Date: 2019-12-10
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, the variety of wines on the market is single and the nutritional value is not high, especially in terms of the taste of wine, it is relatively sour, which is not considered from the perspective of consumers, and the higher sourness is not acceptable to consumers
Due to the constraints of brewing technology and congenital factors, most of the wines sold on the market lack regional characteristics and distinctive personalities, which not only makes the wine varieties single, tastes sour and astringent, reduces the sensory quality, makes the products less typical, thin wine, Less delicate, less full-bodied, weak tannins
Also due to the lack of characteristics, the development of the wine industry is relatively slow, and most consumers have low acceptance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Pinot Noir composite wine comprising the following steps:

[0026] A. Raw material selection: Pick the grapes after they are ripe, and optimize the grapes. The preferred grapes have a sugar content ≥ 200g / L and an acidity of 6.3g / L;

[0027] B. Pretreatment of raw materials: After grape sorting, destemming and crushing, add sodium metabisulfite 80 mg / L; sorting of Elaeagnus sativa, after removing stems and leaves, steam at 150°C for 30 minutes;

[0028] C. Impregnation: after soaking grape pomace at room temperature (20°C ± 2°C) for 48 hours, remove the pomace;

[0029] D, grape juice fermentation: pectinase 20mg / L and Radix Radix Elaeae added in grape juice, described Radix Radix Radix Radix: the mass ratio of grape is 1:8; Subsequently, add the good wine yeast of activation, it is placed at room temperature (22°C±2°C) for fermentation, the fermentation time is 25 days;

[0030] E. Clarification: add sulfur dioxide to stop fermentation, filter...

Embodiment 2

[0035] A preparation method of Pinot Noir composite wine comprising the following steps:

[0036] A. Raw material selection: pick the grapes after they are ripe, and optimize the grapes. The preferred grapes have a sugar content ≥ 200g / L and an acidity of 6.5g / L;

[0037] B. Pretreatment of raw materials: After grape sorting, destemming and crushing, add sodium metabisulfite 75 mg / L; sorting of Elaeagnus sativa, after removing stems and leaves, steam at 160°C for 25 minutes;

[0038] C. Impregnation: after soaking grape pomace at room temperature (20°C±2°C) for 54 hours, remove the pomace;

[0039] D, grape juice fermentation: pectinase 15mg / L and Radix Radix Elaeae added in grape juice, described Radix Radix Radix: the mass ratio of grape is 1: 10; Subsequently, add the good wine yeast of activation, it is placed at room temperature (22°C±2°C) for fermentation, the fermentation time is 22 days;

[0040] E, clarification: add sulfur dioxide to stop fermentation, filter and l...

Embodiment 3

[0044] A preparation method of Pinot Noir composite wine comprising the following steps:

[0045] A. Raw material selection: Pick the grapes after they are ripe, and optimize the grapes. The preferred grapes have a sugar content ≥ 200g / L and an acidity of 6.2g / L;

[0046] B. Pretreatment of raw materials: After grape sorting, destemming and crushing, add sodium metabisulfite 85 mg / L; sorting of Elaeagnus sativa, remove stems and leaves, and steam at 140°C for 35 minutes;

[0047] C. Impregnation: after soaking grape pomace at room temperature (20°C ± 2°C) for 42 hours, remove the pomace;

[0048] D, grape juice fermentation: pectinase 25mg / L and Radix Radix Elaeae added in grape juice, described Radix Radix Radix: the mass ratio of grape is 1:6; Subsequently, add the good wine yeast of activation, it is placed at room temperature (22°C±2°C) for fermentation, the fermentation time is 28 days;

[0049] E, clarification: add sulfur dioxide to stop fermentation, filter and let s...

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Abstract

The invention discloses a preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes. The preparation method includes the following steps: collecting grape fruit, performing sorting, removing stalks, performing crushing and dipping, separating peel residues, adding Elaeagnus angustifolia for introduction of yeasts, performing fermentation, filtration and ageing,and performing bottling. After aging is performed on the Elaeagnus angustifolia-Pinot Noir grape compounded wine for 30 days in the wine-making process, the alcohol content is 11.0-11.5%, the residual sugar is 3.65-6.80 g/L, the total acid is 6.0-6.5 g/L, and requirements of relevant national standards can be met by the microbial indicators; according to the Elaeagnus angustifolia-Pinot Noir grape compounded wine which is produced by using the process, not only can the sour obscure taste of single wine be reduced, but also the fruity and flower fragrance can be more harmonious, so that the wine is transparent and shiny, and has mellow taste, thick alcoholic fragrance and pleasant aftertaste.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a preparation method of Pinot Noir compound wine made from dates. Background technique [0002] With the continuous development of the domestic wine industry, various wine production technologies are also constantly updated. Therefore, the production of a wine with a suitable taste, especially a low sourness, and a product that is easily accepted by consumers, should be a compound wine. And born. On the one hand, domestic and foreign researches on Elaeoptera are extremely limited, mainly focusing on the brewing and component analysis of Elaeoptera fruit wine, and little is known about wine. On the other hand, the variety of wines on the market is single and the nutritional value is not high. Especially in terms of the taste of wine, it is relatively sour, which is not considered from the perspective of consumers, and the higher sourness is not acceptable to consumers. Due ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G3/024
CPCC12G1/0203C12G3/024
Inventor 蒋玉梅姚静李霁昕韩舜愈毕阳
Owner GANSU AGRI UNIV
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