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Brewing process for pink wine

A technology for rosé wine and wine, applied in the field of rosé wine brewing technology, can solve the problems of increasing the degree of oxidation of grape juice, difficult to control the fermentation process, and miscellaneous naturally fermented fungi, and achieves rich aroma of grape varieties, shortened immersion time, and soft taste. Effect

Active Publication Date: 2013-12-18
福建蓝家渡酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High temperature and prolonged maceration will increase the degree of oxidation of the grape juice and bring some inferior tannins into the grape juice. At the same time, too long maceration time will increase the cost and affect the production
Natural fermentation is usually used in the malolactic fermentation process, the fermentation process is difficult to control, the natural fermentation fungi are relatively complex, the product is not clear, and the fermentation period is long, generally 3 to 5 months, and the brewing cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of rosé wine brewing process, comprises the following steps:

[0027] Grape raw materials are selected by ears, grains, destemmed and crushed, and the crushed grape must is pumped into the freezing tank, and 35mg / L of sulfur dioxide is added according to the volume of the grape must, mixed evenly, cooled to 10°C for immersion, and separated after 10h of immersion 20wt% grape serum to fermenter;

[0028] Raise the temperature of the grape serum to 16°C, add yeast according to the mass of the grape serum at 220g / T, and then carry out alcoholic fermentation, the fermentation temperature is controlled at 16°C, and the alcoholic fermentation is terminated when the residual sugar is less than 4g / L;

[0029] Transfer the alcohol-fermented wine into a malolactic acid fermentation tank, raise the temperature to 18°C, add 10g / T of lactic acid bacteria, and when the malic acid content drops to zero, add 50㎎ / L of sulfur dioxide to stop the fermentation and obtain raw wine; ...

Embodiment 2

[0041] A kind of rosé wine brewing process, comprises the following steps:

[0042] Grape raw materials are selected by ears, grains, destemmed and crushed, pump the crushed grape must into the freezing tank, add 38mg / L sulfur dioxide according to the volume of the grape must, mix well, cool down to 11°C for soaking, and separate after soaking for 10 hours 20wt% grape serum to fermenter;

[0043] Raise the temperature of the grape serum to 16°C, add yeast according to the mass of the grape serum at 210g / T, and then carry out alcoholic fermentation, the fermentation temperature is controlled at 16°C, and the alcoholic fermentation is terminated when the residual sugar is <4g / L;

[0044] Transfer the alcohol-fermented wine into a malolactic acid fermentation tank, raise the temperature to 19°C, add 10g / T of lactic acid bacteria, and when the malic acid content drops to zero, add 50㎎ / L of sulfur dioxide to stop the fermentation and obtain raw wine;

[0045] The raw wine is aged,...

Embodiment 3

[0056] A kind of rosé wine brewing process, comprises the following steps:

[0057] Grape raw materials are selected by ears, grains, destemmed and crushed, and the crushed grape must is pumped into the freezing tank, and 30 mg / L sulfur dioxide is added according to the volume of the grape must, mixed evenly, and the temperature is lowered to 13°C for immersion, separated after 8 hours of immersion 15wt% grape serum to fermenter;

[0058] Raise the temperature of the grape serum to 18°C, add yeast according to the mass of the grape serum at 200g / T, and then carry out alcoholic fermentation, the fermentation temperature is controlled at 17°C, and the alcoholic fermentation is terminated when the residual sugar is less than 4g / L;

[0059] Transfer the alcohol-fermented wine into a malolactic acid fermentation tank, raise the temperature to 19°C, add 10g / T of lactic acid bacteria, and when the malic acid content drops to zero, add 50㎎ / L of sulfur dioxide to stop the fermentation ...

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Abstract

The invention relates to a brewing process for pink wine, belonging to the brewing technical field of pink wine. The brewing process aims to solve the technical problem that a pink wine brewing method that dipping is performed at low temperature for a short time and malo-lactic fermentation time is short. The technical scheme adopted by the invention is as follows: the brewing process for pink wine comprises the following steps: dipping crushed grape dregs at 10-15 DEG C; heating a dipped grape clean liquid to 16-18 DEG C for alcoholic fermentation; controlling the fermentation temperature at 16-18 DEG C; converting wine after alcoholic fermentation to a malo-lactic fermentation tank; heating to 18-20 DEG C; adding lactic acid bacteria 31MBR; when the content of malic acid is reduced to zero, stopping fermentation. Ordinarily, malo-lactic fermentation time for common wine is 1-2 months, while just about 35 days are required for fermentation according to the process provided by the invention, so that the wine brewing time is extremely shortened. By adopting dipping at low temperature for the short time, the pink wine is relatively high in quality.

Description

technical field [0001] The invention discloses a pink wine brewing process, which belongs to the technical field of pink wine brewing. Background technique [0002] Rosé wine has a long history. After the Phoenicians introduced the concept of vineyards to France, rosé wine became popular. In the 17th and 18th centuries, rosé wine became the most appreciated wine by European emperors. With the transfer of the wine consumption center to China, the consumption structure of Chinese wine is becoming more and more reasonable. Rosé wine is also becoming popular in the Chinese market. The development of rosé wine in China is booming. [0003] At present, the existing rosé wine brewing method adopts high temperature and long-term maceration during maceration. Usually, the maceration temperature is 20°C, the maceration time is about 36h, and the fermentation temperature is 18-20°C. High temperature and prolonged maceration will increase the degree of oxidation of the grape juice and...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 张会宁缪成鹏祁新春毕玉杰苑伟
Owner 福建蓝家渡酒庄有限公司
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