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Wine of low or free alcohol and its brewing method

A technology for alcoholic wine and original grape wine, applied in the field of wine, can solve the problems of high alcohol content and discomfort, and achieve the effects of low alcohol content, high efficiency and weak taste

Active Publication Date: 2006-02-22
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to improve the deficiencies of the prior art, and provide a kind of non-alcoholic wine, which mainly solves the problem that the existing wine has high alcohol content and is not suitable for women, youth (teenagers) and the needs of special groups who are not good at drinking. question

Method used

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  • Wine of low or free alcohol and its brewing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, fresh snake dragon pearl grapes are destemmed and crushed, 50% of the volume of the above crushed grapes is used to take grape juice, after clarification, calcium carbonate is used to reduce acidity, and the remaining crushed grapes are dipped to get grape juice, and the grape juice after dipping is taken 50% of the volume is acid-reduced with calcium carbonate, and then the above-mentioned acid-reduced and non-acid-reduced grape juice are completely mixed, glucose oxidase 2g / L is added, air is introduced, and a conventional amount of yeast is added for fermentation. The fermentation of dry red wine The temperature is 28°C, and then it is separated, and it is stored at a temperature below 10°C in a full tank, with free sulfur dioxide at 40 mg / L, protected by an inert gas during storage, and the low-alcohol-free grape wine after storage, gumming, and using bentonite as an auxiliary material , frozen at -2°C for 7 days, then clarified and filtered, and prepar...

Embodiment 2

[0029] Example 2, fresh Cabernet Sauvignon grapes are destemmed and crushed, 30% of the volume of the crushed grapes is used to take grape juice, after clarification, calcium carbonate is used to reduce acidity, and the remaining broken grapes are soaked to get grape juice, and the grape juice after soaking is taken 70% of the juice volume is acid-reduced with calcium carbonate, and then the above-mentioned acid-reduced and unreduced grape juices are completely mixed, glucose oxidase 2g / L is added, air is introduced, and a conventional amount of yeast is added for fermentation. The fermentation temperature is 28°C, and then it is separated, and it is stored in full tanks below 10°C, with free sulfur dioxide at 50mg / L. During storage, there is nitrogen protection, and the stored low-alcohol-free grape wine is stabilized and glued. , using the auxiliary material PVPP, freezing at 0°C for 8 days, clarifying and filtering, taking stabilized low-alcohol-free grape wine accounting fo...

Embodiment 3

[0030] Example 3, fresh Cabernet Franc grapes were destemmed and crushed, 70% of the volume of the crushed grapes was used to take grape juice, and after clarification, calcium carbonate was used to reduce acidity, and the remaining crushed grapes were dipped to get grape juice, and the grape juice after dipping was taken 30% of the juice volume is acid-reduced with calcium carbonate, and then the above-mentioned acid-reduced and non-acid-reduced grape juice are completely mixed, glucose oxidase 2g / L is added, air is introduced, and a conventional amount of yeast is added for fermentation. The fermentation temperature is 27°C, and then it is separated, and it is stored in full tanks below 10°C, with free sulfur dioxide at 45mg / L, protected by nitrogen gas during storage, and the low-alcohol-free grape wine after storage is stabilized and glued. Egg white is used as an auxiliary material, frozen at -3°C for 4 days, clarified and filtered, and the stabilized non-alcoholic grape w...

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PUM

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Abstract

The invention disclosed the method of brewing the non-low alcohol grape wine, which is enzyme treatment and penetration vaporzatioin method. The characteristics of the invention is the alcohol ranging from 0.5% to 7%, the sugar content which is the glucose below 12g / L in baked mold and below 120g / L in sweet mold, the total acid ranging from 4.5 to 8.0g / L measured by dihydroxysuccinic acid, the extract above 15g / L, free sulfur dioxide below 50mg / L, and total sulfur dioxide below 250mg / L. The said non-low alcohol grape wine is harmonization, delicate fragrance, suitable for the particular group and occasion,

Description

[0001] (1) Fields involved: [0002] The invention relates to the technical field of wine, in particular to a low-alcohol-free wine and a brewing method thereof. (two) background technology: [0003] Wine is a healthy drink with nutritional value. The alcohol content of common wine is about 12%. The higher alcohol content limits the drinking of wine by some special groups. (3) Contents of the invention: [0004] The purpose of the present invention is to improve the deficiencies of the prior art, and provide a kind of non-alcoholic wine, which mainly solves the problem that the existing wine has high alcohol content and is not suitable for women, youth (teenagers) and the needs of special groups who are not good at drinking. question. [0005] Another object of the present invention is a brewing method of non-low alcohol wine. [0006] Another object of the present invention is another brewing method of non-low alcohol wine. [0007] In order to achieve the above object, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 李记明司合芸尹卓容梁冬梅
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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