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Coffee-type red grape wine

A red wine and coffee-type technology, applied in the preparation of wine, the preparation of alcoholic beverages, microorganisms, etc., to achieve the effect of enriching the market, taste sweet and sour, and refreshing honey aroma

Inactive Publication Date: 2013-01-16
XINJIANG SUNYARD WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the unripe coffee-type wine in the current market, the object of the present invention is to provide a coffee-type red wine drink with strong coffee aroma and aerated coffee, which can adapt to the needs of the market, meet the requirements of different levels of consumers, increase the Variety of classes, rich taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: the preparation of coffee type red wine drink

[0021] The preparation specific method of coffee type red wine drink is as follows:

[0022] (1) Preparation of fermented mash: Grape raw materials are 95% of general wine grapes and 5% of grape raw materials for preparing noble rot wine. After crushing and destemming of grapes, the grains cannot be crushed, the stems cannot be crushed, and the skins cannot be crushed. It cannot be crushed; during the crushing process, the grapes and juice must not be in contact with metals such as iron and copper; red wine is first fermented and then squeezed, and the juice must be treated with sulfur dioxide immediately after separation. 2 Addition is 0.1%, in case fruit juice is oxidized; Juice clarification selects pectinase clarification method, pectinase addition is 0.1% of grape juice, to accelerate juice clarification, improve leaching rate; The acidity is improved, the sugar content is adjusted by adding white s...

Embodiment 2

[0029] Embodiment two: the improvement of coffee type red wine grape juice

[0030] According to the calculation that 20g of sucrose should be added to the grape juice for every 1% alcohol produced, the specific calculation method is as follows:

[0031] Ethanol production (volume fraction) = sugar content of grape juice (°Bx) × 0.55

[0032] The sugar supplement amount is calculated as follows: sugar supplement amount (kg) = (C2 - C1) M1 / D

[0033] C2—Invert sugar (sucrose) content of grape juice after sugar supplementation (expressed in °Bx)

[0034] M1——the amount of grape juice before sugar supplementation (kg)

[0035] C1—the invert sugar content of grape juice before sugar supplementation (expressed in °Bx)

[0036] D——The conversion score of sucrose is 105%. The relative molecular mass of sucrose is 342. After hydrolysis, it is decomposed into fructose and glucose with a relative molecular mass of 180. Therefore, the conversion score of sucrose is (180×2)÷342=105 ...

Embodiment 3

[0038] Embodiment three: the relation of fermentation temperature and pigment content, chromaticity

[0039] According to the usual practice, set different temperatures in the range of 20°C to 30°C, which are commonly suitable for wine fermentation, and conduct experimental verification by preparing the content of pigment substances, chroma and product style of grape drinks.

[0040] Table 1: Relationship between fermentation temperature and pigment content and chroma

[0041] fermentation temperature Pigment content / (g / L) Chroma 20 ℃ 44 0.71 25 ℃ 48 0.87 30 ℃ 52 0.96

[0042] Referring to Table 1, it has been shown through routine experiments that in the present invention, a double fermentation process is adopted, and the pre-fermentation is carried out in SO 2 3-4 days after adding grape juice for 2-5 hours, enter the main fermentation stage, 3-7 days, the fermentation temperature is controlled at about 25°C, and the fermentation ...

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Abstract

The invention discloses a coffee-type red grape wine drink which is prepared from 80-85% of red grape wine, 0.5-1% of natural coffee, 0.5-0.8% of natural honey, 6-12% of white granulated sugar, 0.22-0.28% of citric acid and the balance of purified water by adding natural coffee, natural honey, white granulated sugar, citric acid and purified water to the red grape wine, standing and ageing for half a month, mixing, settling, sterilizing and packaging, wherein the raw materials of the red grape wine are 95% of common wine brewing red grape and 5% of botrytised grape wine preparing grape. The prepared coffee-type red grape wine drink has light ruby red color, fine bubbles, strong aroma of coffee, fresh aroma of linden honey, sour, sweet and refreshing taste and strong sense of taste and merges the aroma and the bouquet of the grape wine harmonically.

Description

technical field [0001] The invention relates to the field of fermentation industry, specifically, the invention relates to a coffee-type red wine brewing method and the technical field of the obtained coffee-type red wine. Background technique [0002] In addition to eating fresh grapes, making preserved melons and juices, grapes can also be used to make fruit wine. In recent years, the United States, Australia, South Africa and other countries have begun to use selected yeast for pure fermentation to change the traditional natural fermentation method in order to improve productivity, make wine brewing easy to control, and ensure safe and efficient production. However, in many European countries, a variety of wild yeasts attached to local grapes are still used to co-ferment and brew natural wines with regional characteristics, and natural fermentation methods are still used to make wine. Yang Xiaoying from Qingdao Agricultural University and others used the natural fermenta...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
Inventor 刘荣刚
Owner XINJIANG SUNYARD WINE IND
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