Vinous fermentation technology for improving quality and flavor of wine

Abstract

The invention provides the vinous fermentation technology for improving the quality and the flavor of wine, which belongs to the technical field of wine production. The technology comprises impregnated alcohol fermentation and malo-lactic fermentation. In the impregnated alcohol fermentation stage of the wine, raisin is used as supplementary sugar source to add to grape mash to be fermented by alcohol; and when the original sugar degree of the grape mash decreases, raisin is added to the grape mash by once or in batches. The technology increases the sugar content of the grape krausen by taking the raisin as the sugar source, wherein the sugar ingredients of the raisin are identical with that of the grape material; furthermore, the other flavor ingredients of the raisin are impregnated in the fermentation process; therefore, compared with adding white granulated sugar, the fermentation technology ensures the flavor of the wine to be richer and more fragrant than the grape wine produced by the traditional wine production technology, thereby enhancing the quality of the wine and improving the flavor of the wine.

Description

technical field

[0001] The invention relates to the technical field of wine brewing, in particular to a wine fermentation process for improving wine quality and flavor. Background technique

[0002] With the growth of the domestic economy and the improvement of the national consumption level, the composition of the wine industry tends to be perfected, and it has gradually entered the development stage from the primary stage. At present, my country's grape planting area is the largest in the world, and the area of ​​wine grapes is also in the forefront. According to the national grape and wine development plan, by 2010, the national wine grape planting area will reach 66.67 thousand hectares, and in 2015 it will reach 100 thousand hectares. Wine has increasingly become a new growth point and hope for my country's economy. The government has begun to encourage people to consume wine and create a good environment to encourage the vigorous development of wine companies. China'...

Examples

Embodiment 1

[0018] A wine fermentation process for improving wine quality and flavor of the present invention, taking red wine as an example, the process flow is: raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation (alcoholic fermentation) → Pressing → post-fermentation (malic-lactic acid fermentation) → storage → clarification and filtration → bottling and sterilization.

[0019] In the alcoholic fermentation stage of wine immersion, raisins with complete fruit, normal color, positive fruit aroma, uniform appearance, no moth, no sundries, and no pollution are added to the grape mash as a supplementary sugar source for alcoholic fermentation. When the original sugar level of the grape must drops to half of the sugar level at the beginning of fermentation, add raisins at one time.

[0020] Due to climate conditions, cultivation management and other factors, there are often phenomena such as insufficient maturity of grapes and low sugar co...

Embodiment 2

[0063] A wine fermentation process for improving wine quality and flavor of the present invention, taking red wine as an example, the process flow is: raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation (alcoholic fermentation) → Pressing → post-fermentation (malic-lactic acid fermentation) → storage → clarification and filtration → bottling and sterilization.

[0064] In the alcoholic fermentation stage of wine immersion, raisins with complete fruit, normal color, positive fruit aroma, uniform appearance, no moth, no sundries, and no pollution are added to the grape mash as a supplementary sugar source for alcoholic fermentation. When the original sugar content of the grape must drops to half of the original sugar content of the fermentation, add the first batch of raisins, then the sugar content of the grape must rises, and the fermentation continues until the sugar content of the grape must drops to half of the original sug...

technical field

[0001] The invention relates to the technical field of wine brewing, in particular to a wine fermentation process for improving wine quality and flavor. Background technique

[0002] With the growth of the domestic economy and the improvement of the national consumption level, the composition of the wine industry tends to be perfected, and it has gradually entered the development stage from the primary stage. At present, my country's grape planting area is the largest in the world, and the area of ​​wine grapes is also in the forefront. According to the national grape and wine development plan, by 2010, the national wine grape planting area will reach 66.67 thousand hectares, and in 2015 it will reach 100 thousand hectares. Wine has increasingly become a new growth point and hope for my country's economy. The government has begun to encourage people to consume wine and create a good environment to encourage the vigorous development of wine companies. China'...

Examples

Embodiment 1

[0018] A wine fermentation process for improving wine quality and flavor of the present invention, taking red wine as an example, the process flow is: raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation (alcoholic fermentation) → Pressing → post-fermentation (malic-lactic acid fermentation) → storage → clarification and filtration → bottling and sterilization.

[0019] In the alcoholic fermentation stage of wine immersion, raisins with complete fruit, normal color, positive fruit aroma, uniform appearance, no moth, no sundries, and no pollution are added to the grape mash as a supplementary sugar source for alcoholic fermentation. When the original sugar level of the grape must drops to half of the sugar level at the beginning of fermentation, add raisins at one time.

[0020] Due to climate conditions, cultivation management and other factors, there are often phenomena such as insufficient maturity of grapes and low sugar co...

Embodiment 2

[0063] A wine fermentation process for improving wine quality and flavor of the present invention, taking red wine as an example, the process flow is: raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation (alcoholic fermentation) → Pressing → post-fermentation (malic-lactic acid fermentation) → storage → clarification and filtration → bottling and sterilization.

[0064] In the alcoholic fermentation stage of wine immersion, raisins with complete fruit, normal color, positive fruit aroma, uniform appearance, no moth, no sundries, and no pollution are added to the grape mash as a supplementary sugar source for alcoholic fermentation. When the original sugar content of the grape must drops to half of the original sugar content of the fermentation, add the first batch of raisins, then the sugar content of the grape must rises, and the fermentation continues until the sugar content of the grape must drops to half of the original sug...

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