Technology for preparing raw materials and brewing botrytised red wine

A red wine and grape technology, applied in the preparation of wine, the preparation of alcoholic beverages, botanical equipment and methods, etc., can solve the problems of high viscosity, rare noble rot red wine research, development and product launch, low acidity and other problems , to achieve the effect of improving resistance and clarifying effect.

Inactive Publication Date: 2019-12-20
秦光明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Because of the dark color, thick red grape skin and special phenolic compounds in the skin, it is not easy to infect Botrytis cinerea. Even after infection, the high sugar content, low acidity and high viscosity of the grape mash will bring some technical difficulties and risks to the brewing process. Therefore, these studies and development are mainly concentrated on the noble rot white wine, while the research, development and product launch of the noble rot red wine are rare.

Method used

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  • Technology for preparing raw materials and brewing botrytised red wine
  • Technology for preparing raw materials and brewing botrytised red wine
  • Technology for preparing raw materials and brewing botrytised red wine

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Implementation 1: Add 20% (mass) of the bacterium-carrying liquid after the expanded culture to 20°C and 80% (mass) of water and mix evenly, spray it on the grape fruit with a sprayer, keep the ambient temperature at 20-25°C, and humidity ≥ 55%- 75%, when the humidity is lower than 55%, spray (water) in time to increase the humidity. Spray three times a day, at 10:00 am, 12:00 noon, and 14:00 pm.

Embodiment 2

[0017] Implementation 2: If the natural microclimate environment conditions are not available (that is, the sugar-acid ratio of grape fruit is ≥ 20, but the weather is sunny and dry), the dried fruit can be picked from the vine and transported indoors for infection. Sorting shriveled, rotten and green fruits after mildew. It is strictly forbidden to mix rotten fruits with cracked skins into plastic baskets. Put the intact grape ears in the plastic baskets with holes below, spray gray mold fungus, and put them in the plastic baskets. Cover the top with plastic film, keep the indoor humidity ≥ 55%-75%, and the temperature 20-25°C. After 24 hours, the grape fruit will be infected by Botrytis cinerea, and keep it for 7-15 days until the peel obviously wrinkles and shrinks.

[0018] 4. Infestation degree and control. Observe the lesions of the grape fruit every day, and spray the bacteria water on the fruits without lesions. After 24 hours of infection, the gray mold spores germina...

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Abstract

The invention discloses a technology for preparing raw materials and brewing botrytised red wine. Grapes can be infected by various fungi, and at present, only grapes infected by Botrytis cinerea (noble rot) can generate the promotion of aroma and fragrance of the grapes. Natural infection of the Botrytis cinerea is difficult to realize due to the limitation of climatic environment factors, and the infection opportunity is also difficult to control; and excessive infection is caused by improper control after grape fruit infection, causes fruit breaking and rot, and the obtained grapes are notsuitable for brewing botrytised wine. At present, botrytised grape wine is white grape wine, and the situation that dark purple grapes are adopted for brewing botrytised grape wine is not reported, orno product comes into the market. The innovation of the invention is as follows: a Cabernet Sauvignon dark grape variety is adopted, and the botrytised red wine is brewed after natural or artificialinfection of the Botrytis cinerea. By means of the mode, fruity flavor, flowery flavor and other complex fragrances of the red wine can be increased, and the brewed grape wine is high in sugar contentand belongs to sweet wine.

Description

technical field [0001] The invention relates to the fields of planting and deep processing of agricultural products, in particular to a preparation and brewing technology of noble rot red wine raw materials. Background technique [0002] The world-famous noble rot wine producing areas are Sauternes in France, Rheingau in Germany and Tokaji in Hungary. "Because the natural conditions required for the formation of noble rot grapes are very harsh, except for the traditional high-quality noble rot wine producing areas in Europe, it is difficult for other wine grape producing areas in the world, such as China, to produce noble rot under natural conditions. The development of noble rot wine in our country is still blank." "Xing Shouying. Brewing technology of noble rot grapes and wine. China Forestry By-products, 2013, 04: 45-46.". Some domestic wine production enterprises and research institutions have also done corresponding research and development on noble rot wine, such as: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/04C12G1/022C12H1/052C12H1/048C12H1/06C12H1/10A01G17/02A01G7/06
CPCA01G7/06A01G17/02C12G1/0203C12G1/04C12G2200/05C12H1/0408C12H1/0416C12H1/06C12H1/10
Inventor 秦光明
Owner 秦光明
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