Production method of pure-juice grape white spirit

A production method and grape technology, applied in the preparation of wine, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of high temperature, excessive yeast nutrition, high concentration of fermentation raw materials, etc., to achieve high yield and good quality Effect

Inactive Publication Date: 2020-02-18
杭州公望酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This will lead to high concentration of fermentation raw materials in the early stage, excessive nutrition for yeast, excessive reproduction of yeast, excessive temperature or forced cooling, resulting in useless consumption of nutrients or accumulation of harmful substances

Method used

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  • Production method of pure-juice grape white spirit

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Effect test

specific Embodiment 1

[0016] Such as figure 1 As shown, specific embodiment 1: the production method of pure juice grape liquor, comprising the following steps: (1) measuring and checking the fresh table grapes arriving, and selecting fresh grapes that meet the quality requirements as raw materials;

[0017] (2) Pour the grapes into the screening platform, and further screen and remove impurities to remove moldy and rotten fruits; (3) Broken into pulp: remove the grape stems and crush, collect and transport the crushed pulp to the fermenter; (4) Pre-fermentation : The grapes will be pre-fermented in the fermentation tank first, and the temperature will be controlled at 25-30°C; (5) Activate yeast and add: add yeast at 0.015% by weight, and stir with air after adding yeast; (6) Fermentation: Monitor the fermentation temperature, control the fermentation temperature at 28°C, control the total sugar at 10g / l, control the growth rate of s yeast spores at 20%, and inject sterile air every 5 hours. When ...

Embodiment 2

[0022] Embodiment 2: the production method of pure juice grape liquor, comprising the following steps: (1) measuring and checking the fresh grapes that arrive, and selecting fresh grapes that meet the quality requirements as raw materials;

[0023] (2) Pour the grapes into the screening platform, and further screen and remove impurities to remove moldy and rotten fruits; (3) Broken into pulp: remove the grape stems and crush, collect and transport the crushed pulp to the fermenter; (4) Pre-fermentation : The grapes will be pre-fermented in the fermentation tank first, and the temperature is controlled at 30°C; (5) Activation of yeast and addition: the yeast is put in at a weight ratio of 0.05%, and the air is stirred after adding the yeast; (6) Fermentation: For fermentation The temperature is monitored, the fermentation temperature is controlled at 35°C, the total sugar is controlled at 25g / l, the growth rate of s yeast spores is controlled at 50%, and sterile air is introduce...

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Abstract

The invention discloses a production method of pure-juice grape white spirit. The production method comprises the following steps: (1) metering and checking delivered fresh grapes; (2) pouring the grapes into a screening platform to further screen out and remove impurities to remove mildewed fruits; (3) crushing the grapes into pulp; (4) performing pre-fermenting; (5) adding activated yeast; (6) performing fermenting; (7) performing squeezing; (8) performing distilling; (9) performing ageing; (10) performing blending; and (11) performing filling: brushing a wine bottle, then performing qualitytesting to check whether foreign matter exists, and capping the wine bottle by using a capping machine. The production method has the advantages that the yeast reaches an optimal fermentation degree;the alcohol degree is between 15% and 18%; no saccharide is added in a fermentation process, and concentrated grape juice is fed in batches or multiple times; the fermentation temperature is controlled; activity and number of saccharomycetes in the fermentation materials are controlled; and the sugar degree of the raw materials is controlled, so that the yeast is kept in an optimal activity state, then the alcohol degree of 15-18%vol is achieved, and the grape white spirit with high yield and good quality is obtained.

Description

technical field [0001] The invention relates to a production method for producing white wine from grapes. Background technique [0002] Most of the current grape liquor is obtained by distillation from the skin dregs after the wine producers ferment the wine with the wine. In foreign countries, this liquor is stored in oak barrels, and after 2, 3, 4, and 6 years, it is called VS, VO, VSOP, and XO brandy. Therefore, most of the current grape liquors are distilled wines from skin residues. There are also individual grape growers who directly ferment and distill unmarketable grapes into liquor, but because of the low glucose content, if they want to achieve high yield and good wine quality, the best yeast fermentation degree, such as alcohol content of 16%vol, must add a large amount of White sugar. This results in a large amount of alcohol being fermented from white sugar, not from grapes. Also caused the poor quality of this grape liquor. [0003] Conventional wine ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12H6/02
CPCC12G1/0203C12H6/02
Inventor 黄东红
Owner 杭州公望酒业有限公司
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