Ultralow temperature brewing process of ice grape wine
A technology of ultra-low temperature and wine, which is applied in the preparation of wine, biochemical equipment and methods, and the preparation of alcoholic beverages. Effect
Inactive Publication Date: 2004-11-24
辽宁亚洲红企业集团
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Problems solved by technology
[0002] At present, ice wine production enterprises generally use the "20°C normal fermentation method" for the fermentation of raw materials. Original fruity aroma of grapes
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[0013] The embodiment of producing ice wine is:
[0014] 1. Crushed grape raw materials;
[0015] 2. Separation of grape marc and grape juice;
[0016] 3. In an environment of 15°C, the raw materials are fermented once, and the time of one fermentation is 4 weeks;
[0017] 4. Pour the can;
[0018] 5. In an environment of 15°C, carry out secondary fermentation on the raw materials, and the secondary fermentation time is 4 weeks;
[0019] The wine produced by the fermentation of the invention greatly improves the yield of wine, which reaches 20-30%, and retains the original fruit aroma of grapes to the greatest extent, thereby improving the quality of the wine.
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The present invention provides one kind of ultralow temperature brewing process of ice grape wine, and solves the technological problems of raising wine yield and maintaining the grape fragrancy. The ultralow temperature brewing process of the present invention includes squeezing to obtain grape juice; separating grape juice from grape residue; the first fermentation of the material at 14-16 deg.c for 3-5 weeks; turning; and the second fermentation at 14-16 deg.c for 3-5 weeks. The present invention has grape wine yield as high as 20-30 %, grape fragrancy maintained and raised grape wine quality.
Description
【Technical field】 [0001] The invention relates to a wine brewing method, in particular to an ultra-low temperature brewing method of ice wine. 【Background technique】 [0002] At present, the fermentation method of raw materials in ice wine production enterprises generally adopts "20°C normal fermentation method". Raw fruit aroma of grapes. 【Content of invention】 [0003] The purpose of the present invention is to provide an ultra-low temperature brewing method, which has a high wine yield and does not greatly damage the original fruit aroma of grapes. [0004] The method provided by the present invention is: [0005] 1. Crushed grape raw materials; [0006] 2. Separation of grape marc and grape juice; [0007] 3. In the environment of 14-16 ℃, the raw materials are fermented once, and the time of the first fermentation is 3-5 weeks; [0008] 4. Pour the can; [0009] 5. In an environment of 14-16°C, carry out secondary fermentation on raw materials, and the secondary...
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IPC IPC(8): C12G1/02
Inventor 吴廷辉
Owner 辽宁亚洲红企业集团