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Aroma-enhancing brewing technology of table grape brandy

A fresh table grape and brandy technology, applied in the field of fruit wine brewing and wine, can solve the problems of non-descript product types and quality styles, high brewing costs, and inability to participate in market competition, and achieve elegant and pure aroma, promote release, and soft wine. Effect

Pending Publication Date: 2020-03-27
镇江瑞德酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Grapes and other fruits are not grains. If you choose liquor technology, the product type and quality style will naturally appear nondescript, and you will not be able to participate in market competition.
If the Western brandy brewing method is adopted, the original wine after fermentation needs to be aged in oak barrels for a long time to achieve the purpose of moisturizing the wine and increasing the aroma. There are no oak forests in my country, and the brewing cost will be very high

Method used

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  • Aroma-enhancing brewing technology of table grape brandy
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  • Aroma-enhancing brewing technology of table grape brandy

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Embodiment

[0037] A kind of aroma-increasing brewing process of table grape brandy of the present invention, concrete implementation steps are as follows (choose user too No. 8 grapes):

[0038] (1) Raw material control of fresh table grapes: monitor fruit sugar and acid indicators during the ripening period of grapes, with sugar content ≥ 150g / L and acid content ≥ 3g / L (calculated as tartaric acid) as the index conditions for determining the harvest period; During the transportation process, keep the raw materials intact, and during the sorting process, remove the rotten fruit to ensure the hygiene of the raw materials.

[0039] (2) Cold maceration before fermentation: low temperature (≤10°C), rapid destemming and crushing, adding 30 mg / L of pectinase, and cold maceration at 5°C for 12-24 hours to obtain grape must;

[0040] (3) Grape juice clarification: the grape mash in step 2) is carried out skin dregs separation, and the juice yield of artesian juice is about 45%. Mix with artesia...

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Abstract

The invention relates to the technical field of brewing of wine and fruit wine, in particular to an aroma-enhancing brewing technology of table grape brandy. Through mixed fermentation of preferred Hanseniaspora uvarum and Saccharomyces cerevisiae, the content of a grape variety aroma component and the content of fermentation esters in fermented brut are improved, by optimizing parameters of a secondary distillation technology, off-flavors of fusel and organic acids are removed, and then optimal integration of alcohol-decreasing ageing and blending technologies is conducted. The aroma-enhancing brewing technology of the table grape brandy comprises the operation steps of (1) table grape raw material control, (2) cold soaking before fermentation, (3) grape juice clarification, (4) mixed fermentation, (5) brut stabilization treatment, (6) distillation, (7) alcohol-decreasing treatment of distilled brut, (8) wine ageing treatment, (9) clarification and stabilization, (10) blending and allocating, and (11) bottling.

Description

[0001] 1. Technical field: [0002] The invention relates to the technical field of wine and fruit wine brewing, in particular to an aroma-enhancing brewing process of table grape brandy. [0003] 2. Background technology: [0004] The annual output of grapes in my country exceeds 12 million tons, becoming the world's largest grape producer. Among them, table grapes account for more than 80% of the total output. The seasonality is strong, and the fruit is not resistant to storage. The market of fresh grapes has become saturated in many areas. Expanding its deep processing industry chain will seriously affect the healthy and sustainable development of the grape industry. [0005] Fruit wine is a deep-processing product of fruit, and it is a green and healthy alcoholic drink. However, compared with wine grapes, table grapes have large grains, thin skins, loose ears, low polyphenol content such as tannins in raw materials, and low content of aroma precursors, so they are not suita...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12G1/00C12H6/02C12R1/78C12R1/865
CPCC12G1/0203C12G1/00C12H6/02
Inventor 陶永胜韦旭阳姚静
Owner 镇江瑞德酒业有限公司
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