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Wine making method with effect of improvement of wine color stability

A wine and stability technology, applied in the field of wine brewing, can solve the problems of oxygen absorption of harmful microorganisms in wine, reduce production efficiency, increase production costs, etc., to reduce the risk of wine component degradation, improve stability, and have a strong sense of structure Effect

Inactive Publication Date: 2020-02-28
宁夏贺兰山东麓庄园酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] However, at present, in order to maintain color stability, some traditional wine brewing methods need to be stored for a long time during the brewing process, which causes the risk of wine oxygen absorption by harmful microorganisms and the risk of degradation of wine components, which increases production costs and reduces wine production costs. Therefore, it is necessary to provide a new brewing method for improving the color stability of wine

Method used

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Embodiment Construction

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0020] The present invention is a kind of brewing method that improves wine color stability, mainly comprises the following several steps:

[0021] -Pick fresh grapes and raw green fruits and wash them for later use;

[0022] - Store the grape fruit at -15°C to -20°C for 2-3 hours, add a cell wall breaker to break the cell wall under a pressure of 100-100WPa, add an appropriate amount of water after the wall is broken, and then add 50-200mg of yeast mannoglycoprotein / L to obtain grape must, and store at 0.5-1°C for 6-8h; the frozen gra...

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Abstract

The invention relates to the technical field of wine making and discloses a wine making method with an effect of improvement of wine color stability. The method includes: picking fresh green grapes, cleaning, and keeping for standby application; storing the grapes for 2-3h at a temperature ranging from -15 DEG C to -20 DEG C, subjecting to cell wall breaking in a cell wall breaking machine under the pressure of 100-100WPa, adding an appropriate amount of water after cell wall breaking, adding 50-200mg / L of yeast mannose to obtain grape mash, and storing for 6-8h at a temperature of 0.5-1 DEG C; adding wine into a freezing tank, subjecting to freeze storage for 1-2 days at a temperature of 0.5-1 DEG C, enabling the wine to flow vanes of a filter, and finally filling to obtain a finished wine product, wherein the vanes are uniformly pre-coated with diatomite and potassium bitartrate crystals. The method has advantages that wine stability is improved, the wine color stability can be improved substantially, and the wine is bright, glossy, full in taste and high in structural hierarchy.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, in particular to a brewing method for improving the color stability of wine. Background technique [0002] When tasting wine, the first step we have to do is to "check the color". The reason to pay attention to the color of the wine is not just because it is a measure of the appearance of the wine, but more because it hides many mysteries about the brewing process, quality and style. [0003] In the systematic wine tasting method, observing the color of the wine is an indispensable step. By looking at the color, drinkers can preliminarily judge whether there are defects in the wine. Defective wines are mostly dark in color with at least a hint of brown. It should be noted that some wines that are in good condition but have been aged for a while can also appear brown, especially those wines that have been aged in oak barrels for a long time. Secondly, the color of the wine can roughly ref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/02C12H1/06C12H1/075C12R1/865
CPCC12G1/0203C12G1/02C12H1/063C12H1/06
Inventor 龚杰李刚
Owner 宁夏贺兰山东麓庄园酒业有限公司
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