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Brewing method for ice grape wine

A technology of ice wine and ice grapes, applied in the field of wine making, can solve the problems of easy re-fermentation of sulfur dioxide, ice wine cannot be produced every year, and flavor quality is unstable, so as to solve the problem of buried cold protection, improve juice yield, and flavor quality The effect of steady improvement

Active Publication Date: 2008-03-19
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome above-mentioned deficiencies in the prior art, and provide a kind of brewing method of ice wine, mainly solve existing ice wine can not be produced every year, juice yield is low, flavor quality is not stable, easy to ferment again during storage and Problems such as high sulfur dioxide content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, with Riesling (Riesling) in ripe period, every 6 days the variation of index such as the sugar of measuring grape fruit, acid is sampled, determines grape harvesting period, when there is no material exchange between ear and tree body ( Usually in mid-November every year), after 3.5 weeks, the grape fruit freezes naturally, when the temperature is below -7°C and lasts for more than 24 hours, it is harvested, and the harvesting temperature is below -7°C; this solves the problem of grape harvesting period To ensure the quality of ice grapes and protect the grape vines, and to ensure the continuity of ice grape production, the harvest period in Huanren, Liaoning is December; the harvested grapes are pressed , the pressing temperature is -6°C, and the ambient temperature is 0°C. The ice grapes can be pressed three times, with an average sugar content of more than 350g / L. Among them, the single pressing, the sugar content is not less than 300g / L; using low tempe...

Embodiment 2

[0017] Embodiment 2, with Vidal (Vidal) in the maturation period, every 5 days the variation of index such as sampling measurement glucose, acid, determines the grape harvesting period, when there is no material exchange between fruit ear and tree body (usually in Every year in mid-November), about 3 weeks later, the grapes freeze naturally, when the temperature is below -7°C for more than 24 hours, they are harvested, and the harvesting temperature is below -7°C; this solves the problem of grape harvesting period. Determine the problem of burying the grapes in the cold, ensure the quality of the ice grapes and protect the grape vines, thereby ensuring the continuity of ice grape production. The harvest period in Huanren, Liaoning is December; the harvested grapes are pressed, The pressing temperature is -5°C, and the ambient temperature is -5°C. The ice grapes can be pressed three times, with an average sugar content of more than 350g / L. Among them, the single pressing, the su...

Embodiment 3

[0018] Embodiment 3, with Pinot Noir (Pinot Noir) in the maturation period, every 7 days the variation of index such as sampling measurement glucose, acid, determines grape harvest period, when there is no material exchange between ear and tree body (usually In mid-November every year), after about 4 weeks, the grape fruit freezes naturally, when the temperature is below -7°C and lasts for more than 24 hours, it is harvested, and the harvesting temperature is below -7°C; this solves the problem of grape harvesting period To ensure the quality of ice grapes and protect the grape vines, and to ensure the continuity of ice grape production, the harvest period in Huanren, Liaoning is December; the harvested grapes are pressed , the pressing temperature is -7°C, the ambient temperature is 5°C, the ice grapes can be pressed three times, and the average sugar content is greater than 350g / L, among which, the single pressing, the sugar content is not less than 300g / L; using low temperat...

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Abstract

The present invention discloses a brewing method of ice grape wine, and the method comprises the process steps of grape harvesting, pressing, ice grape juice storage, fermenting, ice grape wine storage, stabilization, refrigeration, degerming, filtering, and pouring, etc. The ice grape wine can be produced manually, the juice rate is high, the flavor quality is stable, the ice grape wine can not be fermented when being stored, and the quantity of the sulfur dioxide is lower.

Description

Technical field: [0001] The invention relates to the technical field of wine making, in particular to a brewing method of ice wine. Background technique: [0002] Ice wine (English Icewine) refers to delaying the harvesting of grapes, keeping the grapes on the branches for a certain period of time when the temperature is lower than -7°C, freezing, squeezing, fermenting, and brewing in the frozen state (in It is not allowed to add sugar source during the production process); the production of ice wine in various places is limited by the climatic conditions and the winter burial of ice grape trees to prevent cold, it is difficult to determine the exact time of grape ripening and the time of pruning and burying, so It is not possible to produce ice wine every year. In addition, the traditional ice wine brewing process has a low juice yield, and the flavor quality of ice grape juice is unstable. At the same time, ice wine with high sugar content is easy to ferment again during s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12R1/85
Inventor 李记明司合芸
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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