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Ice grape wine producing process

A technology of ice wine and production process, which is applied in the field of wine brewing and can solve the problems of unseen ice wine raw material production technology and process parameters, etc.

Inactive Publication Date: 2006-03-01
DONGFANG WINE IND DEQIN COUNTY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are reports on the production of ice wine in Northeast China, Northwest China and Shenzhen, but there are no research reports on the production technology and process parameters of ice wine raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] After the grapes matured in September of that year, the bagging technology was used to keep the grapes hanging on the vines until the temperature dropped from November to December, and the grapes were frozen. Measure the sugar content of the grapes after deicing. When the sugar content reaches 320 g / L or more, start picking below -7°C. After removing the sundries, crush, destem, and extract juice at the same temperature, and at the same time pass SO 2 The automatic adder quantitatively adds 120ppmSO 2 Then enter the stainless steel fermentation tank, and add the selected, separated and domesticated natural yeast strains collected from the Cabernet Sauvignon grape fruit for low-temperature fermentation, and the fermentation temperature is controlled at 13°C. Cap management is carried out twice a day and the fermented mash is monitored to observe the changes in the fermentation temperature, the sugar content of the fermented mash and the alcohol content, and record it. T...

Embodiment 2

[0009] In the same manner as in Example 1, grapes were picked below -7°C, crushed, destemmed, and juiced at the same temperature, and simultaneously treated with SO 2 The automatic adder quantitatively adds 120ppmSO 2 Then enter the stainless steel fermenter, and add the selected, separated and domesticated natural yeast strains collected from the Cabernet Sauvignon grape fruit for low-temperature fermentation. The fermentation temperature is controlled at 15°C. Cap management is performed twice a day and the fermentation mash Carry out monitoring, observe its fermentation temperature and the change situation of fermentation mash sugar degree and alcohol content, and record on record, fermentation time is about 70 days. When the alcohol content of the fermented mash reaches 11% (v / v), the new technology of suspension centrifugation and cross-flow filtration is used to separate the fermentation residue from the original wine, stop the fermentation and transfer to storage. Put ...

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Abstract

Ice grape wine producing process includes the steps of picking, squeezing, fermentation, filtering, sterilizing, etc. The grape fruits picked at temperature lower than ¿C7 deg.c are crushed, stem eliminated and squeezed; the squeezed juice is added with SO2 in 120 ppm inside one automatic SO2 adding device, and low temperature fermented with natural yeast strain collected from grape fruit and through screening and domestication at 13-15 deg.c for 40-70 days. The ice grape wine as high-end wine has alcohol content of 10-11 vol%, residual sugar content of 100-160 g / L, rich fragrance of wine, honey and fruit and good taste.

Description

technical field [0001] The invention relates to wine brewing technology, in particular to a production process of ice wine. Background technique [0002] The production of ice wine was first invented in Germany. Due to the limitation of natural conditions, only a small amount of production was carried out in Germany, Canada, Austria and other countries. Later, it was also produced in some areas of the United States, New Zealand and other countries, but the production process of artificial cooling was not ruled out. There are few reports on foreign ice production technology research and yeast strain research, and more reports on the promotion of its production areas and products and the analysis of ice wine components. There are reports on the production of ice wine in Northeast China, Northwest China and Shenzhen, but there are no research reports on the production technology and process parameters of ice wine raw materials. Contents of the invention [0003] In order to ...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 刘加强赵新节王咏梅罗金海孙玉霞
Owner DONGFANG WINE IND DEQIN COUNTY
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