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Method for brewing grape flavor type white wine

A technology of liquor and aroma type, which is applied in the preparation of wine, the method based on microorganisms, and the preparation of alcoholic beverages, etc. It can solve the problems of insufficient nutrients in grape liquor, failure to impregnate grape skins, and low nutrient content, etc., to achieve It is beneficial to human health, the taste is mellow, soft and refreshing, and the effect of increasing the concentration of tannins

Inactive Publication Date: 2015-02-25
TONGHUA TONTINE WINES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing grape liquor technology shortcoming is: 1, raw material: existing grape liquor raw material is mostly Eurasian grape, and nutritional labeling is low, and the grape liquor nutritional labeling of brewing is insufficient
2. Process: the existing grape wine process, the pomace and grape juice are separated and fermented, the grape skins cannot be impregnated, the nutrients and aromatic substances in the peels cannot be fully dissolved in the grape wine, the nutrient content is low, and the aroma is not strong enough

Method used

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  • Method for brewing grape flavor type white wine
  • Method for brewing grape flavor type white wine
  • Method for brewing grape flavor type white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The brewing method of Portuguese-flavored liquor is as follows:

[0022] 1. Selected wild grapes as the raw material for wine making, compared with the existing raw materials for grape white wine production, the content of various nutrients in wild grapes is significantly higher than other Eurasian grapes.

[0023] (1) Amino acid composition in mountain wine

[0024] Amino acids are important nutrients in wine. Compared with European and Asian wines, mountain wine has the highest content of eight essential amino acids.

[0025]

[0026] (2) Mineral composition in mountain wine

[0027] Minerals are important ingredients in the human body. Mountain wine contains a higher variety of minerals, which are higher than those of European and Asian wines except sodium.

[0028]

[0029] (3) Dry extract of mountain wine

[0030] The dry soak content is the quality standard of the main components of wine. Compared with Eurasian wine, the dry soak content of wild grape is higher, reaching 36-...

Embodiment 2

[0043] The brewing method of Portuguese-flavored liquor is as follows:

[0044] (1) After 10 tons of wild grapes are de-stemmed and broken, the grape juice and pomace are mixed and dipped to extract aromatic substances. The immersion time is 72 hours; the aromatic components in the solid grapes enter the liquid part at a temperature of 8°C.

[0045] (2) The grape juice is separated from the skin residue, and the grape juice is heated and concentrated in a vacuum at a concentration temperature of 65°C. Reduce its volume to 2 tons.

[0046] (3) The concentrated grape juice is fermented with 0.008% active dry yeast, and the temperature is controlled at 29°C. When the sugar content is less than 2g / L, the fermentation is terminated.

[0047] (4) The concentrated grape juice after fermentation is continuously distilled using a distillation tower, the distillation temperature is 75°C, and the steam pressure is 0.2MPA to produce distilled wine.

[0048] (5) The above distilled spirits are filt...

experiment example

[0049] Experimental example: Mixed dipping process effect detection (product detection results of Example 2) The following table shows the product detection results

[0050]

[0051]

[0052] Compared with the non-dipping process, the mixed dipping process has a significant impact on the color, total phenols and tannins of the wine, and the concentration of total phenols and tannins of the wine after the dipping process is significantly increased. Alcohol fermentation is normal, the obtained wine has a strong structure, contains a variety of aroma-forming substances, and the sensory evaluation is higher than that of the un-dipped process.

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Abstract

The invention relates to the field of wine brewing, and relates to a method for brewing grape flavor type white wine. The method comprises the following steps: (1) carrying out peduncle removal and crushing on an amur grape, and then mixing and soaking grape juice and peel residues to extract an aromatic substance; (2) separating the grape juice from the peel residues, and carrying out vacuum heating concentration treatment on the grape juice; (3) adding an active dry yeast to the concentrated grape juice for fermentation; and (4) carrying out continuous distillation on the concentrated grape juice obtained after the fermentation is finished by utilizing a distillation tower, producing distilled wine, blending, aging, carrying out stabilizing treatment, and then filtering and packaging. According to the method, the content of nutrient substances is increased and a large quantity of aromatic substances are retained by firstly extracting the nutrient substances contained in peel through soaking, then carrying out the concentration treatment on the grape juice and then carrying out the fermentation, so that a large quantity of the nutrient substances can exist in white grape wine in a later distillation process, and the fragrance of a grape fruit and an aromatic component generated in a fermentation process are retained; the grape flavor type white wine is mellow, refreshing, aromatic and fierce in taste, is favorable to human health by containing multiple nutrient components and can be used for reducing the injury of alcohol contained in white wine on a human body.

Description

[0001] technical field [0002] The invention relates to the field of wine brewing, namely a brewing method of grape-flavored liquor. Commodity name: Yarrow white grape-flavored liquor. [0003] Background technique [0004] In the prior art, liquor is a kind of distilled liquor unique to China, which is distilled after being made into fermented grains or fermented from starch or sugary raw materials. Wine is an alcoholic beverage made by fermenting fresh grapes or grape juice. Usually divided into two kinds of red wine and white wine. The former is made by macerating and fermenting red grape skins; the latter is made by fermenting grape juice. Wine made from grapes is called grape wine. Existing grape liquor technology shortcoming is: 1, raw material: existing grape liquor raw material is Eurasian grape mostly, and nutritional labeling is low, and the grape liquor nutritional labeling of brewing is insufficient. 2. Process: the existing grape wine process, the pomace an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/865C12H6/02
CPCC12G1/00C12G1/02
Inventor 纪春花夏金玲刘鹏飞
Owner TONGHUA TONTINE WINES
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