Preparation method of semi-sweet Mordov liqueur wine

A liqueur wine, semi-sweet type technology, applied in the field of fermentation technology, can solve the problem of high sugar content, achieve the effects of no wine tail taste, reduce the content of irritating substances, and reduce the content of toxic substances

Pending Publication Date: 2021-06-29
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liqueurs sold on the market contain relatively high sugar content, usually 12-45g / L, and semi-sweet wines are rarely seen on the market

Method used

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  • Preparation method of semi-sweet Mordov liqueur wine
  • Preparation method of semi-sweet Mordov liqueur wine
  • Preparation method of semi-sweet Mordov liqueur wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for fruity Moldovan liqueur, comprising the steps of:

[0027] 1) Take Moldovan grapes (sugar content ≥ 180g / L) for beating, add to fermenter A, pre-activate the dry yeast powder, add the activated yeast into fermenter A, mix well and carry out alcoholic fermentation at room temperature, the fermentation temperature is 22-24 ℃, stirring twice a day, when the residual sugar in the fermentation liquid reaches 4g / L, the alcoholic fermentation ends, and the grape wine is obtained after separating the lees; the dry yeast powder is obtained at the rate of adding 300mg of dry yeast powder per liter of grape pulp; Yeast dry powder refers to yeast X16 freeze-dried powder.

[0028] 2) Get the clear wine liquid in the upper layer of the grape original wine obtained in step 1), and distill it once with a double-pot type red copper distillation equipment, remove 8% of the wine head, collect the original wine with an alcohol content above 68°, and obtain the grap...

Embodiment 2

[0033] A preparation method (not using low-temperature maceration) of fruity type Moldovan liqueur, comprising the steps:

[0034] 1) Take Moldovan grapes (sugar content ≥ 180g / L) for beating, add to fermenter A, pre-activate the dry yeast powder, add the activated yeast into fermenter A, mix well and carry out alcoholic fermentation at room temperature, the fermentation temperature is 22-24 ℃, stirring twice a day, when the residual sugar in the fermentation liquid reaches 4g / L, the alcoholic fermentation ends, and the grape wine is obtained after separating the lees; the dry yeast powder is obtained at the rate of adding 300mg of dry yeast powder per liter of grape pulp; Yeast dry powder refers to yeast X16 freeze-dried powder.

[0035] 2) Get the clear wine liquid in the upper layer of the grape original wine obtained in step 1), and distill it once with a double-pot type red copper distillation equipment, remove 8% of the wine head, collect the original wine with an alcoho...

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PUM

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Abstract

The invention discloses a preparation method of semi-sweet Mordovar liqueur wine, which is characterized in that a Mordovar grape variety is utilized, a secondary fermentation process and a distillation raw wine fermentation process are adopted, temperature-controlled fermentation is selected, and low-temperature impregnation is adopted in the secondary fermentation process, so that the semi-sweet Mordovar liqueur wine can be prepared, and the produced semi-sweet Mordovar liqueur wine is deep ruby red and rich in fragrance, and has sweet berry fragrance.

Description

technical field [0001] The invention relates to a method for preparing a semi-sweet Moldovan liqueur, which belongs to the field of fermentation technology. Background technique [0002] Liqueurs refer to special wines with an alcohol content between 15-22 (V / V). Generally, existing neutral wines such as brandy are used as base wines, and various flavoring materials are added. Made by cooking etc. Liqueurs include naturally sweet wines, flavored wines (such as vermouth) and fortified wines. Many famous wines in the world, such as France's Sauternes (Sauternes), Spain's Sherry (English: Sherry; West: Jerez; French: Xeres), Portugal's Porto (Porto, English: Port), etc. fall into this category. [0003] Sauternes wine is the main strong sweet wine. It uses the noble acid effect of cinerea to increase the sugar content of the berries, and then harvests and directly brews wine. The naturally sweet type is fermented with fresh grape juice, and alcohol is added before the end o...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12G1/00C12H6/02C12H1/044C12H1/07C12R1/865
CPCC12G1/0203C12G1/00C12H6/02C12H1/0408C12H1/063
Inventor 史红梅郭亚芸梁红敏王咏梅
Owner SHANDONG ACAD OF GRAPE
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