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Brewing process of grape wine

A wine and process technology, applied in the field of wine brewing, can solve the problems that the appearance, color, aroma and taste cannot be taken into account at the same time, affect the sensory quality and commercial value of the wine, and the bottom of the bottle is turbid, etc., and achieve excellent stability, aroma complexity and Richness-enhancing and appetite-boosting effects

Inactive Publication Date: 2020-08-21
西味国际贸易(广州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, health-preserving wines on the market, such as saffron wine, often have the problem that the appearance, color, aroma, and taste cannot be taken into account at the same time, and during storage, the bottom of the bottle often produces turbidity, sedimentation, and even stratification, which affects the sensory quality and taste of the wine. commodity value

Method used

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  • Brewing process of grape wine
  • Brewing process of grape wine

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Embodiment 1

[0037] Embodiment 1 of the present invention provides a wine brewing process, which includes the following steps: after the grapes are washed and crushed, saffron and biological enzymes are added to mix and stir, fermentation is carried out, and wine is obtained after clarification and filtration.

[0038] The weight ratio of the saffron, grape, and biological enzyme is 1:550:0.005; the grape is red grape, the pH value is 4, and the tannin content is 340mg / Kg; the origin of the saffron is Spain; the biological enzyme It is pectin lyase and xylanase, the weight ratio of the two is 1:0.35.

Embodiment 2

[0040] Embodiment 2 of the present invention provides a wine brewing process, comprising the following steps: after the grapes are washed and crushed, saffron and biological enzymes are added to mix and stir, fermentation is carried out, and wine is obtained after clarification and filtration.

[0041] The weight ratio of the saffron, grape, and biological enzyme is 1:20:0.001; the grape is red grape, the pH value is 3, and the tannin content is 300mg / Kg; the origin of the saffron is Spain; the biological enzyme It is pectin lyase and xylanase, the weight ratio of the two is 1:0.2.

Embodiment 3

[0043] Embodiment 3 of the present invention provides a wine brewing process, comprising the following steps: after the grapes are washed and crushed, saffron and biological enzymes are added to mix and stir, fermentation is carried out, and wine is obtained after clarification and filtration.

[0044] The weight ratio of the saffron, grape and biological enzyme is 1:1200:0.010; the grape is red grape, the pH value is 5, and the tannin content is 400mg / Kg; the origin of the saffron is Spain; the biological enzyme It is pectin lyase and xylanase, the weight ratio of the two is 1:0.5.

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Abstract

The invention discloses a grape wine brewing process which comprises the following steps: cleaning and crushing grapes, adding saffron crocus and bio-enzyme, mixing and stirring, fermenting, clarifying and filtering to obtain grape wine. The grape wine brewed by the brewing process of the grape wine has excellent stability; the grape wine is clear and transparent in appearance, free of suspended matters and precipitates, uniform in color and luster and bright in tea red, besides the fruit aroma of the grape wine, the flower aroma and herbal aroma are increased, the aroma complexity and richness are obviously improved, the taste is mellow and soft, and the layering sense is improved; meanwhile, the grape wine has the effects of benefiting heart and blood vessels, maintaining beauty, caringskin, inhibiting cancer, resisting tumor, resisting aging, resisting radiation, promoting appetite, exciting, strengthening and eliminating fatigue.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to a wine brewing process. Background technique [0002] Health-preserving wine is based on wine, mixed with a small amount of edible aroma substances in the process of wine preparation or brewing by different techniques, and has a new special aroma. In addition to the functions of benefiting the cardiovascular system, nourishing the skin and skin, suppressing cancer and anti-tumor, anti-aging and anti-radiation, increasing appetite, stimulating and strengthening, eliminating fatigue, hemostasis and diuresis, health-preserving wine also has specific additional functions, unique taste and rich aroma. It is increasingly favored by consumers. [0003] At present, health-preserving wines on the market, such as saffron wine, often have the problem that the appearance, color, aroma, and taste cannot be taken into account at the same time, and during storage, the bottom of the bottle often pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 潘雪峰
Owner 西味国际贸易(广州)有限公司
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