Method for judging optimal harvesting time of grape raw materials for brewing brandy

A harvesting period and brandy technology, which is applied in the field of judging the best harvesting period of grape raw materials for brewing brandy, can solve the problems of brandy aroma loss, sugar content index impact, total sugar and total acid content are higher, to improve quality stability, Enhance the effect of aroma richness and taste delicateness

Inactive Publication Date: 2022-01-18
烟台可雅白兰地酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing judgment index is single, and usually only rely on sugar and acid to judge the harvest period
There are large differences in the apparent characteristics and quality indicators of the optimal harvest period of grapes in different production areas, different management models and ecological conditions. It is difficult to accurately grasp the optimal harvest period only by relying on a single indicator. , There is a large difference in temperature difference between day and night, which affects the speed of sugar accumulation and acid conversion, so it is easy to cause other situations where the sugar-acid ratio is appropriate and the total sugar and total acid content are higher or lower than the optimum value at the same time.
The harvesting period in some production areas coincides with the rainy season, and the rain has a great impact on the sugar index. In actual production, the inaccurate grasp of the harvesting period often results in the loss of brandy aroma and quality.

Method used

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  • Method for judging optimal harvesting time of grape raw materials for brewing brandy
  • Method for judging optimal harvesting time of grape raw materials for brewing brandy
  • Method for judging optimal harvesting time of grape raw materials for brewing brandy

Examples

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Effect test

Embodiment 1

[0023] 1. Determine the best harvesting period for plot A of Ugni Blanc grapes for winemaking. Plot A is located in Yantai City, Shandong Province. The specific implementation steps are as follows:

[0024] (1) Sample collection: Ugni Blanc grapes began to enter the veraison period on July 20, 2020, and began to sample around August 6, randomly sampling from different positions in the plot and different parts of the plant; the initial sampling frequency was once a week, each time 30 spikes.

[0025] (2) 100-grain weight measurement: After each sampling, randomly cut the grapes from the upper, middle, lower, inner and outer parts of each ear of grapes, take 100 grains and weigh them, record the data and draw the change of 100-grain weight curve.

[0026] (3) Determination of sugar-acid ratio: After measuring 100-grain weight, all grape samples were destemmed and crushed, fully mixed, then juice was taken, centrifuged at 3000 rpm for 5 minutes, supernatant was taken, and the ...

Embodiment 2

[0035] 1. Determine the best harvesting period for plot B of Ugni Blanc grapes for winemaking. Block B is located in Yantai City, Shandong Province. The specific implementation steps are as follows:

[0036] (1) Sample collection: Ugni Blanc grapes will enter the veraison period on July 20, 2021, and sampling will begin on August 4, randomly sampling from different positions in the plot and different parts of the plant; the initial sampling frequency is once a week, 30 days each time ear.

[0037] (2) 100-grain retest determination: with embodiment 1.

[0038] (3) sugar-acid ratio measurement: with embodiment 1.

[0039] (4) After testing, when the sugar-acid ratio reached 20 on August 25, the sampling frequency was changed to once a day; the sampling method was the same as step (1); after each sampling, the 100-grain weight and sugar were tested according to the aforementioned method At the same time, the content of glucose and fructose in grapes was detected, and the mas...

Embodiment 3

[0047] 1. Determine the best harvesting period for plot C of Ugni Blanc grapes for winemaking. Plot C is located in Shihezi City, Xinjiang Province. The specific implementation steps are as follows:

[0048](1) Sample collection: Ugni Blanc grapes will enter the veraison period on July 30, 2021, and sampling will begin on August 15, randomly sampling from different locations on the plot and different parts of the plant; the initial sampling frequency is once a week, 30 days each time ear.

[0049] (2) 100-grain retest and measure: with embodiment 1

[0050] (3) sugar-acid ratio measurement: with embodiment 1.

[0051] (4) After testing, when the sugar-acid ratio reached 18 on September 5, the sampling frequency was changed to once a day; the sampling method was the same as in step (1); after each sampling, the hundred-grain weight and sugar were tested according to the aforementioned method At the same time, the content of glucose and fructose in grapes was detected, and t...

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Abstract

The invention discloses a method for judging the optimal harvesting time of grape raw materials for brewing brandy, which is different from the prior art in that the content of glucose and fructose in grape fruits is detected when the sugar-acid ratio of the grape fruits reaches 15 to 20; when the mass ratio of fructose to glucose in the grape fruits is not lower than 1.035, the fruits reach the optimal harvesting time. According to the method, important flavor substance sugar is subdivided, and sugar components are included in a detection range; a plurality of physicochemical indexes are integrated together, so that the balance state among the component substances can be more accurately grasped, and the optimal harvesting time of the wine grapes can be more accurately grasped. A lot of rainwater before and after the grape harvesting period has great influence on flavor substance components such as total sugar, and the method can rectify the harvesting period misjudgment caused by a single index theoretic method, so that the aroma richness and the taste smoothness of the brandy are improved, and the quality stability of the product is improved.

Description

technical field [0001] The invention belongs to the fields of grape planting and wine brewing, and in particular relates to a method for judging the optimal harvest period of grape raw materials for brewing brandy. Background technique [0002] Both wine and brandy are made from fresh grapes or grape juice through fermentation and other processes. The quality of raw materials determines the quality of wine, and maturity is the main quality index of grapes. [0003] The maturity of the grape raw materials directly determines the plasticity in the later stage. The wine produced by the grapes that have reached the optimal harvesting period has a richer fruity aroma and a more delicate taste. Wine grapes contain a variety of flavors, and the best picking state of wine grapes is to achieve a balanced state among the various components. However, the existing judging indicators are single, and usually only rely on sugar and acid to judge the harvest period. There are large differ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/16G01N31/00G01N21/82G01N5/00G01N33/00
CPCG01N31/16G01N31/005G01N21/82G01N5/00G01N33/0001
Inventor 张葆春申春华仝亚军李成林于立娜
Owner 烟台可雅白兰地酒庄有限公司
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