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Brewing method of enhanced liqueur wine

A liqueur wine, enhanced technology, applied in the field of wine brewing, can solve the problems of destroying the flavor of the wine itself, and achieve the effect of improving the taste and quality, promoting development, and attracting a good audience

Pending Publication Date: 2022-02-08
学林苑深圳葡萄酒文化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to make the fortified wine become a liqueur without further processing when drinking, some winemakers add sugar during the brewing process of the fortified wine, but this also destroys the wine's own flavor

Method used

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  • Brewing method of enhanced liqueur wine
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  • Brewing method of enhanced liqueur wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The embodiment of the application discloses a brewing method of fortified liqueur wine.

[0037] like figure 1 Shown, a kind of brewing method of fortified liqueur wine comprises the following steps:

[0038] (1) Harvesting grapes; picking or purchasing fresh grapes;

[0039] When picking or purchasing fresh grapes, first use the visual method to inspect the appearance, sanitation and grape varieties of random raw materials; then randomly select 2-3 ears of grapes and break them to extract juice, and use a hand-held sugar meter to detect the sugar content , and the next step is performed after passing the inspection here.

[0040] The specific requirements are shown in Table 1 below:

[0041]

[0042]

[0043] Table 1

[0044] (2) Moisture removal: remove part of the water in the grapes;

[0045] The water removal specifically refers to removing 30%-60% of the water in the harvested grapes by drying or drying in the sun.

[0046] Drying in the sun needs to a...

Embodiment 2

[0066] The only difference between this embodiment and Example 1 is that the reducing sugar content T in the fermenter is detected on the 10th-15th day of alcoholic fermentation in step (4), when 12.1g / L≤T≤45g / L Then carry out step (5), obtain slightly sweet liqueur wine.

[0067] Due to the moderate time of alcohol fermentation, most of the sugar is decomposed, and the retained sugar makes the product have a slightly sweet taste, making the product not only have the mellow aroma of wine, but also the fragrance and sweetness of grapes.

Embodiment 3

[0069] The difference between the present embodiment and Example 1 is that after the 15th day of alcoholic fermentation in step (4), the reducing sugar content T in the fermenter is detected, and then step (5) is carried out when T≤12g / L, Get a liqueur without sweetness.

[0070] Alcoholic fermentation is complete, and the internal sugar is basically decomposed, which makes the wine taste more mellow, which is good for the mouth and can be blended with other beverages according to the habit of the drinker.

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Abstract

The invention discloses a brewing method of enhanced liqueur wine. The brewing method comprises the following steps: (1) harvesting grapes; (2) removing water; (3) removing stems, and crushing; (4) carrying out alcoholic fermentation; and (5) separating and mixing. According to the brewing method of the enhanced liqueur wine, sugar does not need to be additionally added in the brewing process, the enhanced wine can have the characteristics of the liqueur, the enhanced wine is easy to eat without more treatment, audiences of the enhanced wine are better expanded, and the development of the industry is promoted.

Description

technical field [0001] The application relates to the field of wine brewing, in particular to a brewing method of fortified liqueur wine. Background technique [0002] Fortified wine is commonly known as fortified wine. Fortified wine is a kind of wine with high alcohol content formed by adding brandy in the middle of wine brewing process to terminate its fermentation. Due to the high alcohol content, fortified wine should not deteriorate and is convenient for storage and transportation. In addition, the flavor of fortified wine is stronger, and many people are loyal fans of it. [0003] The sugar content of existing fortified wine is relatively low, so its local flavor is comparatively strong, also need to deploy other processing in drinking process and just can become liqueur. In order to make the fortified wine become a liqueur without further processing when drinking, some winemakers add sugar during the brewing process of the fortified wine, but this also destroys the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/022
CPCC12G1/0203C12G1/02
Inventor 熊晓林
Owner 学林苑深圳葡萄酒文化有限公司
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