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Brewing process of natural sweet grape wine

A sweet wine and grape technology, applied in the field of wine brewing technology, can solve the problems of uneven freezing of grape raw materials, low juice yield, high cost, etc., to achieve the effect of solving uneven raw materials, meeting consumer demand, and mellow taste

Inactive Publication Date: 2015-07-08
宁夏林业研究院股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a brewing process of natural sweet wine. The sweet wine produced by this process has a round mouthfeel, strong fruity aroma, and some ice wine characteristics, and can overcome the uneven freezing of grape raw materials in the prior art. , low juice yield, large loss, high cost and other disadvantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Ripe white grape Vidal with a fruit sugar content of more than 20% is picked, and sent to the pre-cooling room for pre-cooling within 2 hours of picking, so that the core temperature reaches 5°C. After impurities such as secondary fruits, the grapes are quickly frozen through a fluid state quick-freezing device until the core temperature is -7°C, and then the grapes are thawed at 10°C until the core temperature is 0°C, repeated freezing and thawing twice, and pressed with an air bag The machine presses and extracts juice at 0°C. During the pressing process, sulfurous acid is added from the sump, and finally the sulfur dioxide content is adjusted to 40mg / L, and the sugar content of the final grape juice is controlled at 320g / L.

[0042] Then put the grape juice into the fermenter and add 1000mg / L bentonite and 25mg / L pectinase produced by the French LAFFORT company according to the amount, mix well and cool down to 5°C for clarification, separate the clear juice after 72 ...

Embodiment 2

[0044] Ripe red grape Cabernet Sauvignon with a fruit sugar content of more than 20% is picked, and sent to a pre-cooling room for pre-cooling within 2 hours of picking, so that the core temperature reaches 10°C. After impurities such as secondary fruit, the grapes are quickly frozen through the fluid state quick-freezing device until the core temperature is -15°C, and then the grapes are thawed at 10°C until the core temperature is 5°C, repeated freezing and thawing 3 times, and pressed with an air bag The machine presses and extracts juice at 0°C. During the pressing process, sulfurous acid is added from the sump, and finally the sulfur dioxide content is adjusted to 40 mg / L to control the sugar content of the final grape juice at 330 g / L. The remaining steps are the same as in Example 1.

Embodiment 3

[0046] The mass ratio of mature white grape Vidal and red grape Cabernet Sauvignon with a sugar content of more than 20% in the picked fruit is 1:1, and it is sent to the pre-cooling room for pre-cooling within 2 hours of picking, so that the fruit core temperature reaches 8°C. After destemming and manual sorting to remove impurities such as inferior fruit and secondary fruit, the grapes are quickly frozen through a fluidized quick-freezing device until the core temperature is -10°C, and then the grapes are thawed at 10°C until the core temperature is -10°C. 3°C, repeated freezing and thawing for 3 times, squeezed the juice with an air bag press at 0°C, added sulfurous acid from the sump during the pressing process, and finally adjusted the sulfur dioxide content to 40mg / L to control the final sugar content of the grape juice At 315g / L, all the other steps are with embodiment 1.

[0047]The present invention adopts a flow state quick-freezing device to freeze grape raw materia...

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Abstract

The invention relates to a brewing process of grape wine, in particular to a brewing process of natural sweet grape wine. The brewing process of the natural sweet grape wine is characterized by comprising the following steps: (1) processing a raw material: picking ripe grapes with the sugar content of more than 20%, and cooling and pre-cooling the grapes in a pre-cooling house within two hours after the grapes are picked, as to enable the kernel temperatures of the grapes to reach 5-10 DEG C; (2) removing stems and sorting: removing the stems of the pre-cooled grapes, and removing bad fruits and secondary fruits; (3) freezing; (4) squeezing for obtaining juice; (5) clarifying; (6) fermenting and ageing: warming the obtained grape juice to 14-16 DEG C, adding activated grape wine yeast, and fermenting at the controlled temperature of 16-18 DEG C; (7) performing cold stabilization; (8) sterilizing and filling. By adopting the brewing process of the natural sweet grape wine, the consumption demand of ordinary consumers on high-grade sweet grape wine can be easily met.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a natural sweet wine brewing process. Background technique [0002] At present, sweet wine can basically be divided into three categories: the first category is the sweet wine produced by concentrated grape juice through natural methods, with low output and high price, known as the "luxury" in wine, such as: ice wine; The second category is sweet wine produced by artificially freezing and concentrating grapes to obtain concentrated grape juice, which has a similar taste and quality to the first category of sweet wines; the third category is made with sugar, grape juice and alcohol. Into low-grade, shoddy sweet wine. [0003] With the continuous development of wine brewing technology, the natural sweet wine produced by artificial freezing has the characteristics of high grade, good taste and moderate price, which can meet consumers' consumption demand for high-end sweet wine. However, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12R1/865
Inventor 赵小锋王佳王梦泽沈效东尹谭秦彬彬
Owner 宁夏林业研究院股份有限公司
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