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Brewing method of one-year two-harvesting Guipu No.6 liqueur

A liqueur wine and wine technology, applied in the field of wine brewing, can solve the problems that it is not suitable for brewing high-grade dry wine, and achieve the effects of strong wine body, increased added value, and high acidity

Pending Publication Date: 2020-09-22
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the above problems, to provide a brewing method of Guipu No. 6 liqueur wine harvested twice a year, to solve the problem that the raw materials of southern wine grapes are not suitable for brewing high-grade dry wine, and to innovate and use two harvests a year Complementary blending of grape raw materials and comprehensive utilization of winemaking waste through secondary fermentation and distillation to increase the added value of winemaking grape raw materials

Method used

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  • Brewing method of one-year two-harvesting Guipu No.6 liqueur
  • Brewing method of one-year two-harvesting Guipu No.6 liqueur
  • Brewing method of one-year two-harvesting Guipu No.6 liqueur

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The brewing method of Guipu No. 6 liqueur wine harvested twice a year comprises the following steps:

[0050] S1. Preparation of distilled liquor base liquor:

[0051] S11. Taking the Guipu No. 6 wine after the alcoholic fermentation is completed, the artesian wine and the second-pressed wine are obtained to obtain grape wine pomace.

[0052] S12. Fermenting the wine pomace to obtain fermented wine;

[0053] S13. Secondary distillation of the fermented wine, removing the head and tail, adjusting the alcohol content of the distilled wine to 68% vol, and then heat preservation treatment at 38°C for 40 days to obtain Guipu No. 6 skin dregs distilled wine base wine.

[0054] S2. Brewing of wine base wine

[0055] In summer and winter, pick the summer fruit of Guipu No. 6 grape and the winter fruit of Guipu No. 6 grape,

[0056] Brewing of summer fruit wine base wine: destemmed and crushed the picked Guipu No. 6 grape summer fruit, added 35mg / L sulfur dioxide, soaked at r...

Embodiment 2

[0067] The brewing method of Guipu No. 6 liqueur wine harvested twice a year comprises the following steps:

[0068] S1. Preparation of distilled liquor base liquor:

[0069] S11. Taking the Guipu No. 6 wine after the alcoholic fermentation is completed, the artesian wine and the second-pressed wine are obtained to obtain grape wine pomace.

[0070] S12. Fermenting the grape wine pomace to obtain fermented wine; adding 3 times the quality of demineralized water to the grape wine pomace, adjusting the fermented sugar content to 120g / L with white sugar, without needing to inoculate yeast again, The temperature was raised to 38° C., and after aerated fermentation for 2 days, it was sealed for carbon dioxide impregnation and fermentation for 3 days, pressure was released, slag was removed and pressed to obtain fermented wine.

[0071] S13. Secondary distillation of the fermented wine, removing the head and tail, adjusting the alcohol content of the distilled wine to 72% vol, and ...

Embodiment 3

[0089] The brewing method of Guipu No. 6 liqueur wine harvested twice a year comprises the following steps:

[0090] S1. Preparation of distilled liquor base liquor:

[0091] S11. Guipu No. 6 grape raw materials are used to brew dry wine. After the alcoholic fermentation is completed, the artesian wine and second-pressed wine are taken, and the wine skins are reserved for later use. The raw material of Guipu No. 6 grapes is the winter fruit of Guipu No. 6 grapes.

[0092] S12. Fermenting the grape wine marcs to obtain fermented wine; adding 2 times the quality of demineralized water to the grape wine marcs, adjusting the fermented sugar content to 110g / L with white sugar, without needing to inoculate yeast again, The temperature was raised to 37°C, and after aerated fermentation for 4 days, the seal was carried out for carbon dioxide impregnation and fermentation for 3 days, the pressure was released, the slag was removed and pressed to obtain 1470L of skin dregs fermented win...

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Abstract

The invention provides a brewing method of one-year two-harvesting Guipu No.6 liqueur, and relates to the technical field of grape wine brewing. The method comprises the following steps of S1, preparation of distilled wine base liquor; S2, brewing of grape wine base liquor; S3, blending; and S4, dipping, ripening and ageing. Grape wine brewing pomace is fermented and distilled to obtain the GuipuNo.6 pomace distilled wine base liquor, and summer Guipu No.6 grapes and winter Guipu No.6 grapes are fermented to obtain summer grape wine base liquor and winter grape wine base liquor; then the summer grape wine base liquor and the winter grape wine base liquor are blended to obtain the grape wine base liquor, Guipu No.6 pomace distilled wine is added to be blended to obtain liqueur, the alcoholic strength of the liqueur is blended to be 16-21%, and finally dipping, ripening and ageing are performed to obtain the one-year two-harvesting Guipu No.6 liqueur.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a brewing method for harvesting Guipu No. 6 liqueur twice a year. Background technique [0002] Liqueur is a general term for a class of alcoholic beverages that use distilled wine as the base wine to prepare flavoring additives and are sweetened. Liqueurs are an important component and are fortified wines. According to the definition of GB15037 "Wine", liqueur wine is made from grapes with a total alcohol content of more than 12% (volume fraction), adding grape brandy, edible alcohol or wine essence, grape juice, concentrated grape juice, grape juice containing caramel, white granulated sugar, etc., so that the final product has an alcohol content of 15% to 22% (volume fraction) of wine. Each country and each production area has a unique brewing method of liqueur wine. The world famous liqueurs include Portugal's Port and Spain's Sherry. Port winemaking methods typicall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12H6/02
CPCC12G1/0203C12H6/02
Inventor 张劲成果谢林君周咏梅谢太理
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI