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Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof

A technology for compound fermentation and wine, applied in the field of brewing wine, can solve the problems of unstable shelf life and the existence of microorganisms, and achieve the effect of ensuring color, guaranteeing shelf life and improving safety.

Active Publication Date: 2013-08-21
甘肃省轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most wines on the market have an alcohol content of 8-14%vol. Although sterile filtration and filling are used, microorganisms still exist, and the shelf life is unstable. A certain amount of preservatives must be added to ensure that the shelf life of the product is stable at 24. month level

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The grape varieties cultivated and planted in a large area in Gansu Province are selected, picked after maturity, laid out in the sun, and naturally concentrated to enrich the sugar, chroma, aroma and active ingredients. Carry out sorting, de-stemming, and crushing to obtain grape juice; according to volume percentage, take 70% of wine yeast and 30% of yellow wine yeast, respectively, to prepare double-strain yeast; add the prepared double-strain yeast to grape syrup, The inoculum of double-strain yeast is 2.5% of the grape pulp juice, and the fermentation is carried out at a temperature of 15 to 22 °C; when the sugar content of the fermented juice drops to 13 to 15%, the sugar content after being concentrated by sunlight is added to reach 28. ~32% of grapes and raisins of the same variety as the grapes will increase the sugar content of the fermented juice to 22%, so as to gradually increase the alcohol content of the fermented mash, so that the final fermentation alcoh...

Embodiment 2

[0045] The grape varieties cultivated and planted in a large area in Gansu Province are selected. After they are mature, they are picked and laid out in the sun. They are naturally concentrated and enriched in sugar, chroma, aroma and active ingredients. When the glucose concentration reaches 30-32%, Carry out sorting, de-stemming and crushing to obtain grape juice; take 50% of wine yeast and 50% of rice wine yeast respectively according to the volume percentage to prepare double-strain yeast; add the double-strain yeast to the grape syrup, double-strain yeast The inoculation amount of strain yeast is 1.3% of the grape pulp juice, and the fermentation is carried out at a temperature of 18-23 °C; when the sugar content of the fermented juice drops to 15-17%, the sugar content after being concentrated by sunlight is added to reach 30- 32% grapes and raisins of the same variety as the grapes increase the sugar content of the fermented juice to 24%, so as to gradually increase the ...

Embodiment 3

[0047] Grape varieties cultivated in a large area in Gansu Province are selected. After they are mature, they are picked and irradiated in the sun. They are naturally concentrated and enriched in sugar, chroma, aroma and active ingredients. When the glucose concentration in drying reaches 34-36% , carry out sorting, de-stemming, and crushing to obtain grape juice; according to volume percentage, take 30% of wine yeast and 70% of rice wine yeast, respectively, to prepare double-strain yeast; add the prepared double-strain yeast to grape syrup , the inoculation amount of double-strain yeast is 0.5% of the grape juice, and the fermentation is carried out at a temperature of 18 to 26 ° C; when the sugar content of the fermented juice drops to 16 to 18%, the grapes that have been concentrated by sunlight and the For the same variety of raisins, increase the sugar content of the fermented juice to 30%, so as to gradually increase the alcohol content of the fermented mash, and the fin...

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Abstract

The invention provides novel grape wine made by using a double-feeding and double-bacterium compound fermentation process and a making method thereof. The making method comprises the following steps of: laying and airing mature grapes, and when the sugar degree of the grapes is up to 28 to 36 percent, sorting, stemming and crushing the grapes, so as to obtain grape syrup; preparing double-bacterium yeast by using wine yeast and rice wine yeast; adding the prepared double-bacterium yeast into the grape syrup for fermentation; complementing the laid and aired grapes and partial raisins of the same type with the grapes into fermented juice of which the sugar degree is reduced, increasing the degree of the fermented juice so as to gradually increase the fermented raw alcohol content, so that the final fermented alcohol content is more than or equal to 18 percent_vol, and performing post-fermentation; after the post-fermentation is finished, adding distilled grape wine and the raisins intopost-fermented juice; standing and soaking for at least six months; and squeezing and separating grape peels and grape seeds from alcohol liquid, clarifying and filtering the alcohol liquid, so as toobtain the novel grape wine. The shelf life of the grape wine is stable; and the grape wine does not contain preservative, so that the safety of drinking the wine is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing wine, and relates to a wine, in particular to a novel wine brewed by a double-feeding and double-bacteria compound fermentation process; the invention also relates to a brewing method of the novel wine. Background technique [0002] Foreign wine has a long history of development and a wide variety. In addition to dry wine, ice wine, and liqueur, there are also rosé wine, sparkling wine, fortified wine, aromatized wine, etc., with their own grape varieties. The processing technology is divided into traditional crafts The old world themed and the new world themed modern mechanized processing. [0003] Domestic wine processing mostly draws on the production and processing technology of the foreign New World, mass production and processing of mainly dry red grape wine, only a few enterprises learn from the old world business model of foreign countries to build wine estates, but basically focus on tour...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02
Inventor 赵煜李玉忠金红陈兴叶张怀予陆宏科王千存殷欣
Owner 甘肃省轻工研究院有限责任公司
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