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Low-alcohol white wine and method for brewing same

A technology for white wine and grapes, applied in the field of low-alcohol white wine and its brewing, can solve the problems of high restricted wine drinking and low alcohol content, and achieve the effect of scientific and reasonable brewing method

Inactive Publication Date: 2010-05-26
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of wines and rich tastes in the domestic market, but the alcohol content of common white wines is about 12%. The higher alcohol content limits some women, the elderly and teenagers from drinking wine, so there is an urgent need for a low-alcohol wine. Content of white wine and brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for brewing low-alcohol white wine, comprising the steps of:

[0022] 1) Using high-quality muscat grapes without pesticide pollution (no diseased fruit, no moldy rotten fruit) as raw material, squeeze out grape juice, and cool down the grape juice to 13°C;

[0023] 2) adding a food-grade mass concentration of 6% sulfurous acid aqueous solution to make free SO in the grape juice 2 The content is 50mg / L, and the grape juice is separated by natural clarification at 13°C for 6 hours;

[0024] 3) Control the temperature at 13° C., add pectinase to the grape juice obtained in step 2) at a ratio of 1.5 g: 100 liters, perform clarification for the second time, and separate after clarification to obtain a clarified liquid;

[0025] 4) According to the ratio of 15g: 100 liters, yeast is added to the clarified liquid obtained in step 3), and the temperature is controlled to ferment at 19°C. When the volume content of ethanol reaches 5%, the free SO 2 Adjust to 50mg / L, ...

Embodiment 2

[0031] A method for brewing low-alcohol white wine, comprising the steps of:

[0032] 1) Using non-pesticide-polluted high-quality Chardonnay grapes as raw materials, squeeze out grape juice, and cool the grape juice to 14°C;

[0033] 2) adding a food-grade mass concentration of 6% sulfurous acid aqueous solution to make free SO in the grape juice 2 The content is 55mg / L, natural clarification is carried out at 14 ℃ for 8 hours, and the grape juice is separated;

[0034] 3) Control the temperature at 14° C., add pectinase to the grape juice obtained in step 2) at a ratio of 2 g: 100 liters, perform clarification for the second time, and separate after clarification to obtain a clarified liquid;

[0035] 4) According to the ratio of 16g: 100 liters, yeast is added to the clarified liquid obtained in step 3), and the temperature is controlled to ferment at 18°C. When the volume content of ethanol reaches 3%, the free SO 2 Adjust to 55mg / L, lower the temperature to 0°C to stop ...

Embodiment 3

[0040] A method for brewing low-alcohol white wine, comprising the steps of:

[0041] 1) Using high-quality Sauvignon Blanc grapes without pesticide pollution (no diseased fruit, no moldy rotten fruit) as raw material, squeeze out grape juice, and cool down the grape juice to 10°C;

[0042] 2) adding a food-grade mass concentration of 6% sulfurous acid aqueous solution to make free SO in the grape juice 2 The content is 45mg / L, natural clarification is carried out at 13 ℃ for 4 hours, and the grape juice is separated;

[0043] 3) Control the temperature at 13° C., add pectinase to the grape juice obtained in step 2) at a ratio of 1 g: 100 liters, and then perform a second clarification, and then separate after clarification to obtain a clarified liquid;

[0044] 4) According to the ratio of 17g: 100 liters, yeast is added to the clarified liquid obtained in step 3), and the temperature is controlled to ferment at 19 ° C. When the volume content of ethanol reaches 7%, the free...

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Abstract

The invention discloses a low-alcohol white wine and a method for brewing the same. The content of ethanol of the low-alcohol white wine is 3 to 7 volume percent; and the concentration of reducing sugar in the low-alcohol white wine is 25 to 90 grams per liter, the concentration of total acid in the low-alcohol white wine is 5 to 10 grams per liter, the concentration of free sulfur dioxide in the low-alcohol white wine is less than or equal to 50 milligrams per liter, the concentration of total sulfur dioxide in the low-alcohol white wine is less than or equal to 200 milligrams per liter, and the concentration of volatile acid in the low-alcohol white wine is less than or equal to 0.7 grams per liter. The low-alcohol white wine is a nutritional health drink with low ethanol content; and the low-alcohol white wine brewed by the method is light yellow, clear and transparent, has specific fruity flavors of grape varieties and elegant bouquet, has a comfortable sour-and-sweet taste, and is suitable for men and women of all ages to drink. The method for brewing the low-alcohol white wine is simple and easy to control.

Description

technical field [0001] The invention relates to a wine and a brewing method, in particular to a low-alcohol white wine and a brewing method. Background technique [0002] At present, there are many kinds of wines and rich tastes in the domestic market, but the alcohol content of common white wines is about 12%, and the higher alcohol content restricts some women, the elderly and teenagers from drinking wine, so there is an urgent need for a low-alcohol wine. Content of white wine and brewing method. Contents of the invention [0003] The purpose of the present invention is to provide a kind of low-alcohol white wine to fill the blank of low-alcohol white wine types and brewing methods in my country. [0004] Second object of the present invention relates to a kind of brewing method of low-alcohol white wine. [0005] Technical scheme of the present invention is summarized as follows: [0006] A low-alcohol white wine, characterized in that the ethanol content of the low...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12R1/645
Inventor 刘金福崔艳刘铁玲
Owner TIANJIN AGRICULTURE COLLEGE
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