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Light wine and brewing process thereof

A wine and dry white wine technology, applied in the field of wine preparation, can solve the problems of mellow wine body, lack of sense of structure, inability to carry out under high pressure, insufficient nutrients and other problems

Active Publication Date: 2009-01-07
青岛华东葡萄酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to produce low-alcohol wine, such as heat treatment, distillation, semi-permeable membrane (reverse osmosis), freeze concentration, liquid extraction, porous surface adsorption, partial fermentation, etc. Because high pressure will change the composition of wine, it is required to be carried out at low pressure and low temperature
[0009] In short, although the low-alcohol wines currently on the market have reduced the alcohol content of the wine, and because most of them are produced with raw materials with low sugar content in grapes, due to the lack of nutrients and dry extracts, the wine body is mellow and structured. The feeling of wine will also be lost, so the production of high-concentration and low-alcohol wine will be particularly important, and will definitely promote the new growth of wine consumption

Method used

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  • Light wine and brewing process thereof
  • Light wine and brewing process thereof
  • Light wine and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: the brewing process of low-alcohol dry red wine

[0044] Such as figure 1 As shown in the process flow chart, the brewing of low-alcohol dry red wine includes the following steps:

[0045] a. Famous wine grapes such as Cabernet Sauvignon, Gernischt, Merlot or Gamay are planted, and there are strict and standardized cultivation methods, all adopting the advanced "single-stem and double-arm" viticulture mode. This viticulture mode is borrowed from the advanced foreign countries It is an original creation based on advanced viticulture technology and combined with the climate characteristics of East China. Lower yield control improves grape quality.

[0046] b. In order to ensure the quality of the wine, the grapes are selected and crushed within 12 hours after picking. The crushing of grapes adopts a special partial crushing process. Only part of the grapes are crushed, and whole grapes are used for fermentation. Whole grapes account for about 10%-30%. The...

Embodiment 2

[0055] Embodiment 2: the brewing process of low-alcohol dry white wine

[0056] Such as figure 2 As shown in the process flow chart, the brewing of low-alcohol dry red wine includes the following steps:

[0057] a. Plant famous wine grapes Chardonnay, Riesling or Sauvignon Blanc, and have strict and standardized cultivation methods, all of which adopt the advanced "single-stem and double-arm" viticulture mode. This viticulture mode is borrowed from foreign advanced by Huadong Company Viticultural technology, and combined with the climate characteristics of East China, the original creation. Lower yield control improves grape quality.

[0058] b. In order to ensure the quality of the wine, the grapes are selected and crushed within 12 hours after picking. The crushing of grapes adopts a special partial crushing process. Only part of the grapes are crushed, and whole grapes are used for fermentation. Whole grapes account for about 10%-30%. The purpose is to obtain more peel ...

Embodiment 3

[0070] The physical and chemical properties of the low-alcohol wine brewed by any process in Example 1 or 2 are as follows: alcohol content is 8-10%, sugar content≤4g / L, acidity is 5-9g / L, dry extract 16-30g / L, free sulfur dioxide ≤50mg / L, total sulfur dioxide ≤250mg / L.

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Abstract

The invention provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.

Description

technical field [0001] The invention belongs to the technical field of wine preparation, in particular to a low-alcohol wine and its brewing process. Background technique [0002] In recent years, low-alcohol wines have appeared in the international market. There are two reasons for this. One is that consumers are more and more fond of this kind of wine; production. Low-alcohol wine not only retains the nutrients of naturally fermented wine, but also has the taste of fermented wine. It is clear, transparent, crystal clear, low in ethanol content, and has the characteristics of outstanding fruit aroma. The main object of the research. [0003] The development of low-alcohol wine is in line with my country's basic national policy. At present, my country's drinking habits have also begun to undergo new changes. With the improvement of people's living standards and people's further understanding of the benefits of low-alcohol wine on the human body, people who drink low-alcoho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 张正欣夏广丽刘春生史铭儡张谦博
Owner 青岛华东葡萄酿酒有限公司
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