Method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine

A technology of sweet wine and grape pomace, which is applied in the field of wine making, can solve the problems of unsatisfactory and waste, and achieve the effect of simple operation, high utilization rate of raw materials and strong taste

Pending Publication Date: 2020-06-02
NINGXIA VOCATIONAL TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, diversified and personalized foods have sprung up, and the long-term solidified flavor and taste of wine are increasingly unable to meet the needs of the current personalized ma

Method used

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  • Method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine
  • Method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0039] Example 1

[0040] a. Select fully mature and good quality Merlot grapes 3t, rose muscat grapes 1t, snake dragon pearl grapes 3t and noble muscat grapes 1t, sort, destem, seed, crush to obtain grape mash, control the destemming rate to be greater than 90 %, the broken rate is greater than 70%. Add sulfur dioxide and 25mg / L pectinase to the grape mash, detect the free sulfur dioxide content in the grape mash, keep it at 30mg / L, circulate uniformly, immerse at 3-10℃, low temperature for 3d, grape mash reducing sugar 230g / L.

[0041] b. Grape juice A and solid part are obtained after dipping the grape mash, and all the grape juice A is extracted and stored in a freezer tank at 3-10°C. The solid part is squeezed, and the grape juice B and solid residues obtained after pressing are obtained.

[0042] In this example, 3.6t of grape juice A, 2.0t of grape juice B, and 2.0t of solid residue were obtained.

[0043] c. Pump grape juice B into the fermentation tank, add yeast at a conc...

Example Embodiment

[0048] Example 2

[0049] a. Select fully matured Merlot grapes 5t, rose muscat grapes 1t and snake dragon pearl grapes 2t, de-stemmed, seeded, crushed to obtain grape mash, control the de-stemming rate to be greater than 90%, and the crushing rate to be greater than 70%. Add sulfur dioxide and 25mg / L pectinase to the grape mash, detect the free sulfur dioxide content in the grape mash, keep it at 30mg / L, circulate uniformly, immerse the grape mash at low temperature for 3 days at 3-10℃, and the sugar content of the grape mash 200g / L.

[0050] b. Grape juice A and solid part are obtained after dipping the grape mash, and all the grape juice A is extracted and stored in a freezer tank at 3-10°C. The solid part is squeezed, and the grape juice B and solid residues obtained after pressing are obtained.

[0051] In this example, 3.2 t of grape juice, 1.8 t of grape juice B, and 2.6 t of solid residue were obtained.

[0052] c. Pump grape juice B into the fermentation tank, add yeast at a...

Example Embodiment

[0057] Example 3

[0058] a. Select 7t of fully mature Merlot grapes and 1tg of muscat grapes, remove stems, sort and crush to obtain grape mash, control the stem removal rate to be greater than 90%, and the crushing rate to be greater than 70%. Add sulfur dioxide and 25mg / L pectinase to the grape mash, detect the free sulfur dioxide content in the grape mash, keep it at 50mg / L, circulate uniformly, immerse at 3-10℃, low temperature for 3 days, the sugar content of the grape mash 220g / L.

[0059] b. Grape juice A and solid part are obtained after the grape mash is dipped, and all the grape juice A is extracted and stored in a freezer tank at 3-10°C. The solid part is squeezed, and the grape juice B and solid residue obtained after pressing are obtained.

[0060] In this example, 3.6t of grape juice, 1.6t of grape juice, and 2.4t of solid residue were obtained.

[0061] c. Pump grape juice B into the fermentation tank, add yeast at a concentration of 20mg / L, control the fermentation t...

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Abstract

The invention discloses a method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine, and relates to the wine brewing field. The method comprises the following steps: (a) removing stems of grapes, carrying out crushing, adding sulfur dioxide and pectase, carrying out uniform stirring, and carrying out low-temperature steeping for 3 days; (b) pumping grape juice A into a freezing tank, and squeezing solid parts, so as to obtain grape juice B and solid residue, wherein the mass ratio of the grape juice A to the grape juice B to the solid residue in the grapes is (40-50) to (20-25) to (20-35); (c) adding yeast into the grape juice B for realizing complete fermentation, carrying out standing at 3-10 DEG C for 14-30 days, pumping clear wine liquid into thefreezing tank to be mixed with the grape juice A, adding tangerine peel, the pectase and bentonite, and carrying out uniform circulation, standing, filtration, blending, stability treatment and sterilization, so as to obtain low-alcohol sweet wine; and (d) fermenting the solid residue obtained in the step (b) with glutinous rice, pearl barley, fresh red dates and the tangerine peel, carrying out cooling, squeezing and aging, and carrying out filtration, blending, stability treatment and sterilization, so as to obtain grape skin-residue fruit juice wine.

Description

technical field [0001] The invention relates to the field of winemaking, in particular to a method for continuously producing low-alcohol sweet wine and grape pomace wine. Background technique [0002] Wine is a kind of fruit wine made from grapes. It has a development history of tens of thousands of years. With the improvement of people's living standards, more and more consumers love wine. More and more consumers accept the effects of the rich active substances in wine to relieve fatigue, lower cholesterol, promote intestinal digestion, and beautify the skin. [0003] At present, China's wine industry has a single type of wine, mainly dry red and dry white, with an alcohol content of around 12%, and there is almost no market for low-alcohol specialty wines. With the improvement of people's living standards, diversified and personalized food has sprung up, and the long-term solidified flavor and taste of wine can no longer meet the needs of the current personalized market....

Claims

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Application Information

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IPC IPC(8): C12G1/14C12G1/022C12G3/021C12G3/022C12G3/024C12G3/026
CPCC12G1/14C12G1/0203C12G3/021C12G3/022C12G3/024C12G3/026
Inventor 张存智姚瑞佳
Owner NINGXIA VOCATIONAL TECH COLLEGE
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