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Malolactic acid fermentation process for dry red wine by using oak barrel

A technology of malolactic acid and dry red wine, which is applied in the preparation of wine, the preparation of alcoholic beverages, microorganisms, etc., can solve the problems of no aroma fermentation process, etc., to improve the quality of smell, reduce the total acid content, improve The effect of freshness

Active Publication Date: 2020-05-22
COFCO JUNDING CHATEAU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The wine fermentation process published in the above inventions and prior art is often the whole process of fermentation, and there is no aroma fermentation process aimed at fermenting malic acid into lactic acid, which is not conducive to people's production of more intense aroma, more mellow taste, and microbial stability. Better Dry Red Wine Products

Method used

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  • Malolactic acid fermentation process for dry red wine by using oak barrel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A dry red wine oak barrel malolactic fermentation process, its specific scheme is as follows:

[0029] Detect the residual sugar content of the grape must. When the residual sugar content is 21g / L, inoculate 0.0005g / L lactic acid bacteria and control the temperature at 23.5°C; when the residual sugar content is 3.4 / L, separate the artesian wine and put the artesian wine into oak The barrel continued to carry out malolactic fermentation, and according to the amount of 0.6g / L, fresh untoasted oak chips were added to the artesian wine, the temperature was controlled at 20.4°C, and the fermentation was carried out for 30 days. Filter through a flat ceramic membrane with a pore size of 0.65 μm and high permeation flux, then inspect the physical and chemical indicators and sensory indicators, and finally put the wine into the container and seal it.

[0030] The flat ceramic membrane of described high permeation flux, its preparation method is:

[0031] Mix 100g ceramic powde...

Embodiment 2

[0037] A dry red wine oak barrel malolactic fermentation process, its specific scheme is as follows:

[0038] Detect the residual sugar content of the grape must. When the residual sugar content is 25g / L, inoculate 0.001g / L lactic acid bacteria and control the temperature at 24°C; when the residual sugar content is 3.7g / L, separate the artesian wine and put the artesian wine into The oak barrels continued to undergo malolactic fermentation, and fresh untoasted oak chips were added to the artesian wine at an amount of 0.9g / L. The temperature was controlled at 22.1°C, and the fermentation was carried out for 35 days. During this period, the barrel was stirred every 3 days. A flat ceramic membrane with a filter pore size of 0.71 μm and high permeation flux is selected for filtration, and then the physical and chemical indicators and sensory indicators are tested, and finally the wine is put into the container and sealed.

[0039] The flat ceramic membrane of described high permea...

Embodiment 3

[0047] A dry red wine oak barrel malolactic fermentation process, its specific scheme is as follows:

[0048] Detect the residual sugar content of the grape must. When the residual sugar content is 25g / L, inoculate 0.002g / L lactic acid bacteria and control the temperature at 26.5°C; when the residual sugar content is 5.8g / L, separate the artesian wine and put the artesian wine into The oak barrels continued to carry out malolactic fermentation, and according to the amount of 1.0g / L, fresh untoasted oak chips were added to the artesian wine, the temperature was controlled at 21°C, and the fermentation was carried out for 40 days. During this period, the barrel was stirred every 5 days. A flat ceramic membrane with a filter pore size of 0.85 μm and high permeation flux is selected for filtration, and then the physical and chemical indicators and sensory indicators are tested, and finally the wine is put into the container and sealed.

[0049] The flat ceramic membrane of describ...

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Abstract

The invention relates to the field of beverage fermentation, specifically to a malolactic acid fermentation process for dry red wine by using an oak barrel. According to a scheme of the invention, when the content of residual sugar is 20-40 g / L, lactic acid bacteria are inoculated, and a lactic acid bacteria fermentation auxiliary agent is added; and when the content of the residual sugar is 3.0-6.0 g / L, self-flowing wine is separated and put into the oak barrel to continue malolactic acid fermentation. The method provided by the invention can reduce the pollution risk of infectious microbes,improves the color stability of grape wine, protects the color of the grape wine, protects high-quality tannin from grape fruits, and improves the freshness of the fruity flavor of the grape wine at the same time; the green smell of the grape wine is masked, and the aroma smelling quality of the grape wine is improved; and the time of malolactic acid fermentation is shortened, and the quality of the grape wine is improved; and the sweetness and the roundness of the taste of a wine body are improved.

Description

technical field [0001] The invention relates to the field of beverage fermentation, in particular to a dry red wine oak barrel malolactic fermentation process. Background technique [0002] The malic acid in the wine is refreshing, yet acidic. Everyone knows that the farther north the place of production is, the more sour the wine is, which is actually the reason why the fruit contains too much malic acid; the problem can be solved by converting the malic acid in the wine into lactic acid and carbon dioxide through malolactic fermentation; On the palate, the acidity is relatively soft, and it also has a sense of mellowness. At the same time, the purified lactic acid bacteria inoculation technology can make the fermentation controllable without producing unfavorable by-products, and lactic acid, the main by-product of malolactic fermentation, will give the wine a buttery flavor. On the other hand, malic acid is easily utilized by bacteria such as lactic acid bacteria, and l...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12H1/22C12R1/25C12R1/865
CPCC12G1/0203C12H1/22
Inventor 张正文邵学东赵金展石松竹高景良刘兴凯
Owner COFCO JUNDING CHATEAU
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