Brewing method of pink botrytis cinerea wine

A technology of rotten wine and rosé, which is applied in the field of rosé botrytized wine brewing, and can solve the problems of few types of sweet wine products, no rosé botrytized wine brewing technology, difficulty in meeting the requirements of diversified types of wines, etc. , to achieve precise control of water loss rate, stable infection efficiency, and low cost

Pending Publication Date: 2022-04-15
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The types of domestic wines in my country are mainly dry red and white wines, and there are few types of sweet wines. It is difficult to meet

Method used

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  • Brewing method of pink botrytis cinerea wine
  • Brewing method of pink botrytis cinerea wine

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0034] For the brewing of artificial Merlot rosé botrytis rot wine, the fruit artificially inoculated with Botrytis cinerea was selected for experiments.

[0035] Step 1: 5 to 7 days after the ripening period, randomly select 100 Merlot fruits, squeeze the juice and measure the basic physical and chemical indicators such as sugar content and total acid. , Merlot grape ears with good maturity and no mildew;

[0036] Step 2: Spray 75% alcohol evenly on the surface of the fruit ear, spray on one side to dry, then turn the fruit ear over and spray the other side and dry it, repeat this operation three times to eliminate the pathogenic bacteria on the fruit ear;

[0037] Step 3: Botrytis cinerea was cultured on PA medium for 14 days, so that a large number of spores were clearly visible on the mycelium, and the mycelium was picked up with a toothpick in a 50mL centrifuge tube, and 20mL of sterile water was added, and vortexed at 8000rpm / min Spin for 1 min, filter with 4 layers of ...

example 2

[0048]For the brewing of natural Merlot rosé botrytized wine, Merlot grapes naturally infected with Botrytis cinerea were selected for experiments.

[0049] Step 1: 5 to 7 days after the ripening period, select 100 Merlot fruits, squeeze the juice, measure the basic physical and chemical indicators such as sugar content and total acid, and pick the grains in the vineyard. Merlot grapes covered with Botrytis mycelium.

[0050] Subsequent steps are the same as Step 6 to Step 12 in Example 1.

example 3

[0052] For the brewing of Merlot rosé sweet wine, healthy Merlot fruits were selected for experiments.

[0053] Step 1: 5 to 7 days after the ripening period of the grapes, randomly select 100 Merlot fruits, squeeze the juice to measure the basic physical and chemical indicators such as sugar content and total acidity, and pick the grapes with full grains, good maturity and no mildew in the vineyard Merlot grape ears;

[0054] Step 2: Spray 75% alcohol evenly on the surface of the fruit ear, spray on one side to dry, then turn the fruit ear over and spray the other side and dry it, repeat this operation three times to eliminate the pathogenic bacteria on the fruit ear;

[0055] Step 3: add 9g / L sodium chloride, 10g / L sucrose and 0.01% Tween-80 to sterile water to prepare a sterile solution;

[0056] Step 4: On the 1st to 3rd day, spray 1mL of sterile water evenly on the surface of the ear every day, put the ear into a moisture-sensitive cultivation bag, and cultivate it in a ...

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PUM

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Abstract

The invention relates to the technical field of wine brewing, in particular to a brewing method of pink noble rot wine. The botrytis cinerea grapes are obtained by adopting an artificial refined cultivation method, and the pink botrytis cinerea wine is brewed by utilizing a pink wine brewing process. The method comprises the following steps: spraying a botrytis cinerea suspension on picked grapes, culturing in a humidity-sensitive cultivation bag to enable grape clusters to be overgrown with botrytis cinerea hypha, and brewing to obtain the pink botrytis cinerea wine.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for brewing rose red noble rot wine. Background technique [0002] Noble rot wine is a sweet wine with high quality and high price. It has a sweet taste, unique flavor and high added value. [0003] Noble rot wine is made from grape berries infected by Botrytis cinerea and botrytis rot occurs. Botrytis cinerea infection can promote the formation of glycerol, organic acids and other substances in the berries and the degradation of monoterpene glycosides and other substances, increasing the Complexity and richness of botrytised wine aromas. Noble rot grapes can be obtained by artificial inoculation of Botrytis cinerea, and the resulting wine contains rich aroma components such as terpene alcohols and demethyl isoprenoid compounds and obvious caramel, sweet apricot, mango , Toasty and other aroma characteristics, typical of noble rot wine. [0004] The natural condi...

Claims

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Application Information

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IPC IPC(8): C12G1/022A01G17/00C12R1/645
CPCC12G1/0203A01G17/005
Inventor 王雪飞周润宇江理广屈嘉燕惠竹梅缪成鹏
Owner NORTHWEST A & F UNIV
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