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Brewing process of cold-resistant wine grapes

A kind of grape and technology technology, applied in the field of brewing technology of cold-resistant wine grapes, can solve the problems of impure aroma, affecting the fermentation effect of finished products, and damage to grape berries, etc., and achieve high dry extract content, stable color, and smooth color Effect

Pending Publication Date: 2020-06-16
香格里拉(秦皇岛)葡萄酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, conventional CO 2 Maceration fermentation needs to maintain the integrity of the grape berries, but in the actual production process, the pressure on the bottom layer of the grape berries during the destemming process and after the grape berries are loaded into the fermenter will cause damage to the grape berries, while the natural surface of the grape skins Carrying yeast, the damaged grape berries will start the fermentation process under the action of yeast, which will affect the fermentation effect of the finished product and make the aroma not pure

Method used

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  • Brewing process of cold-resistant wine grapes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A brewing process of cold-resistant wine grapes, comprising the following steps:

[0029] S1: Raw material processing: Select mature cold-resistant wine grapes with loose fruit ears, thick fruit stems, uniform fruit size, deep purple fruit color, and thick fruit powder. The sugar content of the cold-resistant wine grapes is 220g / L, and the total acidity 6.0g / L, destemmed and alternately added SO during the process of destemming 2 , pectinase, color-protecting tannin, until the SO in the mixture 2 The final concentration of pectinase is 60 mg / L, the concentration of pectinase is 20 mg / L, and the concentration of color-protecting tannin is 80 mg / L. After destemming, it is crushed to obtain a mixture of grape skin and juice, which is waiting for canning;

[0030] S2: Canning: choose a stainless steel tank with a manhole, and fill the bottom of the tank with CO 2 Gas, to ensure direct contact with CO when grape skins and juice enter the tank 2 Gas, the mixture of grape s...

Embodiment 2

[0036] A brewing process of cold-resistant wine grapes, comprising the following steps:

[0037] S1: Raw material processing: Select mature cold-resistant wine grapes with loose fruit ears, thick fruit stems, uniform fruit size, dark purple color, and thick fruit powder. The sugar content of the cold-resistant wine grapes is 226g / L, and the total acid 5.5g / L, destemmed and alternately added SO during the process of destemming 2 , pectinase, color-protecting tannin, until the SO in the mixture 2 The final concentration of pectinase is 70mg / L, the final concentration of pectinase is 24mg / L, and the final concentration of color-protecting tannin is 78mg / L. After destemming, it is crushed to obtain a mixture of grape skin and juice, which is waiting for canning;

[0038] S2: Canning: choose a stainless steel tank with a manhole, and fill the bottom of the tank with CO 2 Gas, to ensure direct contact with CO when grape skins and juice enter the tank 2 Gas, the mixture of grape s...

Embodiment 3

[0044] A brewing process of cold-resistant wine grapes, comprising the following steps:

[0045] S1: Raw material processing: Select mature cold-resistant wine grapes with loose fruit ears, thick fruit stems, uniform fruit size, dark purple color, and thick fruit powder. The sugar content of the cold-resistant wine grapes is 229g / L, and the total acid 5.6g / L, destemmed and alternately added SO during the process of destemming 2 , pectinase, color-protecting tannin, until the SO in the mixture 2 The final concentration of pectinase is 80mg / L, the final concentration of pectinase is 30mg / L, and the final concentration of color-protecting tannin is 95mg / L. After destemming, it is crushed to obtain a mixture of grape skin and juice, which is waiting for canning;

[0046] S2: Canning: choose a stainless steel tank with a manhole, and fill the bottom of the tank with CO 2 Gas, to ensure direct contact with CO when grape skins and juice enter the tank 2 Gas, the mixture of grape s...

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Abstract

The invention relates to the technical field of wine brewing, in particular to a brewing process of cold-resistant wine grapes. The brewing process of the cold-resistant wine grapes comprises the steps of raw material treatment, canning, fermentation, fining, filtration and filling; the brewing process of the cold-resistant wine grapes is mature, and the brewed finished product is dark purplish red, clear, transparent and elegant in wine aroma, has rich fruit tree aroma, and is thick in taste, long in aftertaste and excellent in style.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a brewing process of cold-resistant wine grapes. Background technique [0002] CO 2 Maceration, a winemaking technique in which grapes are fully fermented before pressing, is often used in French Beaujolais wines. In this winemaking method, there is no need to separate the grape skin from the pulp, but directly ferment the whole grapes, that is, add a large amount of CO in a sealed container. 2 To create an oxygen-free environment, CO 2 Penetrates the grapes and accelerates their fermentation. However, conventional CO 2 Maceration fermentation needs to maintain the integrity of the grape berries, but in the actual production process, the pressure on the bottom layer of the grape berries during the destemming process and after the grape berries are loaded into the fermenter will cause damage to the grape berries, while the natural surface of the grape skins Carrying yeas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 侯曼美
Owner 香格里拉(秦皇岛)葡萄酒有限公司