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Double-yeast temperature-control fermentation method of brandy raw material wine

A fermentation method and brandy technology, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of insufficient aroma intensity, waste of time and energy, and insufficient delicateness, and achieve container utilization. High rate, improve quality, enhance the effect of delicate feeling

Active Publication Date: 2010-12-08
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural fermentation often starts on the second or third day after entering the tank, or even the fermentation cannot be started, and the fermentation needs to be circulated and oxygenated to start the fermentation, resulting in a waste of time and energy; the fermentation process reacts violently and produces a lot of air bubbles , it is easy to cause the full tank to overflow, so the utilization rate of the container is only 60%-70%, that is, the fermenter with a full tank volume of 50 tons can only add 30-35 tons of grape juice
And the raw material wine is not delicate enough, the fruity aroma is not enough, and the aroma is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: Brandy raw material wine is made according to the following process steps::

[0032] a. Raw material preparation: select Ugni Blanc grapes, conduct quality inspection on Ugni Blanc grapes, that is, select good quality grapes, and remove rotten residual fruits;

[0033] b. Crushing: Use a grape crusher to crush the Ugni Blanc grapes and remove the branches;

[0034] c. Pressing: Use an air bag press to press the crushed Ugni Blanc grapes, the juice yield is controlled at 70%-75%, and the skin residue is removed to obtain grape puree, which is put into the fermentation tank;

[0035] d. Sugar content detection: detect the sugar content of grape puree, determine its sugar content, and detect that its sugar content is 140g / L;

[0036] E, add yeast: add the FC9 type yeast that France Laman Company produces in fermenter, add yeast 150g per thousand liters of grape puree;

[0037] f. Temperature-controlled fermentation: start the fermentation process, control t...

Embodiment 2

[0039] Embodiment 2: Brandy raw material wine is made according to the following processing steps::

[0040] a. Raw material preparation: select Ugni Blanc grapes, conduct quality inspection on Ugni Blanc grapes, that is, select good quality grapes, and remove rotten residual fruits;

[0041] b. Crushing: Use a grape crusher to crush the Ugni Blanc grapes and remove the branches;

[0042] c. Pressing: Use an air bag press to press the crushed Ugni Blanc grapes, the juice yield is controlled at 70%-75%, and the skin residue is removed to obtain grape puree, which is put into the fermentation tank;

[0043] d. Sugar content detection: detect the sugar content of grape puree, determine its sugar content, and detect that its sugar content is 120g / L;

[0044] E, add yeast: add the QA23 type yeast that France Laman Company produces in fermenter, add yeast 250g per thousand liters of grape puree;

[0045] f. Temperature-controlled fermentation: start the fermentation process, contr...

Embodiment 3

[0047] Embodiment 3: Brandy raw material wine is made according to the following processing steps:

[0048] a. Raw material preparation: select Ugni Blanc grapes, conduct quality inspection on Ugni Blanc grapes, that is, select good quality grapes, and remove rotten residual fruits;

[0049] b. Crushing: Use a grape crusher to crush the Ugni Blanc grapes and remove the branches;

[0050] c. Pressing: Use an air bag press to press the crushed Ugni Blanc grapes, the juice yield is controlled at 70%-75%, and the skin residue is removed to obtain grape puree, which is put into the fermentation tank;

[0051]d. Detection of sugar content: detect the sugar content of grape puree, determine its sugar content, and detect that its sugar content is 130g / L;

[0052] E, add yeast: add 200g of yeast per thousand liters of grape puree to the FC9 type yeast produced by French Laman Company in the fermenter;

[0053] f. Temperature-controlled fermentation: start the fermentation process, co...

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Abstract

The invention discloses a double-yeast temperature-control fermentation method of brandy raw material wine. The method is characterized by comprising the following steps of: crushing the qualified Ugni blanc grape, and removing branches and stems; pressing the crushed Ugni blanc grape, removing peel residues to obtain the grape raw pulp, and then putting the grape raw pulp into a fermenting tank to ferment, wherein FC9 type yeast produced by France Lallemand cooperation is adopted for the grape raw pulp with the sugar content not lower than 130g / L, and AQ23 type yeast produced by France Lallemand cooperation is adopted for the grape raw pulp with the sugar content lower than 130g / L; and controlling the fermenting temperature within 23 DEG C-25 DEG C. When the sugar residue amount of the fermented raw material wine is lower than 3g / l, the fermentation process is finished, and then the raw material wine is prepared. The invention has the advantages of high container utilization rate, and high production efficiency; the prepared raw material wine has good mouth feeling, enough fruit aroma, heavy aroma, and high quality.

Description

Technical field: [0001] The invention relates to a fermentation method of raw brandy wine, in particular to a double-yeast temperature-controlled fermentation method of raw brandy wine. Background technique: [0002] Brandy is represented by the quality of French cognac brandy in the world, and its special grape varieties and craftsmanship are the necessary guarantee for the quality of high-quality brandy. With the needs of market development and technical research, we found that there is a certain gap between domestic high-end brandy and Cognac products in terms of fineness and fruity aroma. After years of research, it has been found that this has a great relationship with the expressiveness of Ugni Blanc grape varieties in China. In the case of using domestic Ugni Blanc grape varieties, in order to improve the quality of domestic high-end brandy, we must pursue technological innovation. [0003] At present, the fermentation of traditional high-grade brandy grape raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/85
Inventor 张葆春申春华于立娜巩传斌
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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