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Fruity-type grape white spirit and brewing process thereof

A fruity and grape-flavored technology, which is applied in the field of wine making, can solve the problems of wine liquid safety hazards, waste of raw materials, unfavorable consumption, etc., and achieve the effect of pure aroma, abundant fruity aroma, and rich wine aroma

Pending Publication Date: 2020-09-08
新疆裕源酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, when making grape distilled wine at home or in small business units, it is very easy to fail due to various irregularities in operation, methods and steps. Directly discarding it will waste a lot of raw materials, and the wine that fails to make has a great potential safety hazard , not good for eating

Method used

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  • Fruity-type grape white spirit and brewing process thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a process for brewing fruit-flavored grape white wine, including the following steps:

[0029] (1) Harvest ripe white grape berries with sweetness of 145g / L and acidity of 7g / L (calculated as tartaric acid), and then use high-speed rollers for crushing after removing the stems to obtain "unpeeled" grape berries;

[0030] (2) Add pectinase to the grape berries obtained in step (1), the addition amount is 0.015mg / L, and then when the system temperature is higher than 15℃, add the special active dry yeast for wine, the addition amount is 0.15mg / L, Fermentation is carried out at 25°C; during the fermentation process, oak chips are added twice: the first addition of oak chips is in the early stage of fermentation, and the ratio of the added quality of the oak chips to the mass of the grape berries is 100g / T ("T" stands for "ton"); the second addition of oak chips is when the specific gravity of fermentation is 1050, the ratio of the added mass of the oak ...

Embodiment 2

[0034] This embodiment provides a process for brewing fruit-flavored grape white wine, including the following steps:

[0035] (1) Harvest ripe white grape berries with a sweetness of 160g / L and an acidity of 9g / L (calculated as tartaric acid). After removing the stems, use a high-speed roller to crush them to obtain "unpeeled" grape berries;

[0036] (2) Add pectinase to the grape berries obtained in step (1), the addition amount is 0.02mg / L, and then when the system temperature is higher than 15°C, add the special active dry yeast for wine, the addition amount is 0.18mg / L, Fermentation is carried out at 24°C; during the fermentation process, oak chips are added twice: the first addition of oak chips is at the beginning of fermentation, and the ratio of the added quality of the oak chips to the mass of the grape berries is 80g / T; the second addition of oak chips is when the fermentation specific gravity is 1050, the ratio of the added mass of the oak chips to the mass of the grape...

Embodiment 3

[0040] This embodiment provides a process for brewing fruit-flavored grape white wine, including the following steps:

[0041] (1) Harvest ripe white grapes with a sweetness of 170g / L and an acidity of 10g / L (calculated as tartaric acid). After removing the stems, use a high-speed roller to crush them to obtain "unpeeled" grape berries;

[0042] (2) Add pectinase to the grape berries obtained in step (1), the addition amount is 0.03mg / L, and then when the system temperature is higher than 15℃, add the special active dry yeast for wine, the addition amount is 0.2mg / L, Fermentation is carried out at 24-26°C; during the fermentation process, oak chips are added in two times: the first addition of oak chips is at the beginning of fermentation, the quality of the oak chips added and the quality of the grape berries The ratio is 120g / T; the second addition of oak chips is when the fermentation specific gravity is 1050, the ratio of the added mass of the oak chips to the mass of the grape...

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Abstract

The invention relates to fruity-type grape white spirit and a brewing process thereof. Pectinase and activated yeast are added into 'non-peeled' grape berries for fermentation, so that the content ofhigher alcohol, furfural, intermediate ester and acid is effectively increased; in the fermentation process, oak chips are added twice, so that oak participates in wine fermentation and subsequent distillation in advance; and activated carbon is added into a fermented system to remove impurities, so that the finally distilled liquor is cleaner and purer in fragrance. The grape white spirit prepared by the brewing process is pure in aroma and sweet and mellow in taste, and has abundant fruity flavor and rich bouquet.

Description

Technical field [0001] The invention belongs to the field of wine making, and specifically relates to a fruity grape white wine and its brewing process. Background technique [0002] Wine is an alcoholic beverage made by fermenting fresh grapes or grape juice. Ordinary wine has an alcohol content of less than 13%, while grape distilled wine is the juice of grapes that are fermented and distilled one or more times to use the boiling point of alcohol. The high alcoholic liquid obtained by the principle of being lower than water, the concentration is generally 60-70 degrees, usually called distilled wine, spirits or grape white wine. Grape distilled wine is actually brandy. The grape juice is first fermented to make wine. In the general brewing process, when the alcohol content reaches 15 degrees or more, the alcohol will kill the yeasts, and the alcohol content cannot be increased. We use such wine for distillation and use the principle that the boiling point of alcohol is lower th...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12G3/07C12H1/044C12H6/02
CPCC12G1/0203C12G3/07C12H1/0408C12H6/02
Inventor 戚立昌
Owner 新疆裕源酒业有限公司
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