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Wine fermentation technology

A fermentation process and wine technology, which is applied in the field of wine fermentation process, can solve the problems of slow fermentation speed, insufficient aroma richness, and insufficient fineness of original wine, etc., so as to shorten the fermentation time, avoid the reproduction of miscellaneous bacteria, and speed up the fermentation process. The effect of fermentation speed

Inactive Publication Date: 2015-06-10
YANTAI YUREN WIN BREWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the fermentation process of wine mainly includes the following steps: grape raw material preparation → destemming and crushing → grape pulp obtained by pressing → adding active dry yeast → alcoholic fermentation → making original wine, which requires the purchase of a large amount of active dry yeast, which is expensive. The fermentation speed of wine is slow, and the fermentation time is long, which is used to cause the reproduction of bacteria, and the original wine made is not delicate enough, fruity, and aroma is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of fermentation process of wine, it comprises the steps:

[0017] a. Carry out grape raw material preparation, destemming and crushing, and pressing to obtain grape pulp according to conventional techniques;

[0018] b. Prepare expansion medium:

[0019] (a) Take out the required grape pulp and separate fresh grape juice, heat it to 40°C with steam, add sulfur dioxide, the amount of sulfur dioxide added per liter of grape juice is 90 mg, let stand for 50 minutes, dilute with demineralized water until the sugar content is 0.09mg / L, made into adjusted grape juice;

[0020] (b) Add yeast activator (Go-Ferm) to the prepared adjusted grape juice, the amount of yeast activator (Go-Ferm) added per liter of adjusted grape juice is 900mg, and diammonium hydrogen phosphate is added, adjusted per liter of grape juice The amount of diammonium hydrogen phosphate added to the juice is 900mg, after mixing evenly, adjust the pH value to 3.9 with NaOH, add vegetab...

Embodiment 2

[0024] Embodiment 2: a kind of fermentation process of wine, it comprises the steps:

[0025] a. Carry out grape raw material preparation, destemming and crushing, and pressing to obtain grape pulp according to conventional techniques;

[0026] b. Prepare expansion medium:

[0027] (a) Take out the required grape pulp and separate the fresh grape juice, heat it to 50°C with steam, add sulfur dioxide, the amount of sulfur dioxide added per liter of grape juice is 110mg, let stand for 70 minutes, dilute with demineralized water until the sugar content is 0.11mg / L, made into adjusted grape juice;

[0028] (b) Add yeast activator (Go-Ferm) to the prepared adjusted grape juice, the amount of yeast activator (Go-Ferm) added per liter of adjusted grape juice is 1100mg, add diammonium hydrogen phosphate, adjust the amount of grape juice per liter The amount of diammonium hydrogen phosphate added to the juice is 1100mg. After mixing evenly, adjust the pH value to 4.1 with NaOH, add v...

Embodiment 3

[0032] Embodiment 3: a kind of fermentation process of wine, it comprises the steps:

[0033] a. Carry out grape raw material preparation, destemming and crushing, and pressing to obtain grape pulp according to conventional techniques;

[0034] b. Prepare expansion medium:

[0035] (a) Take out the required grape pulp and separate the fresh grape juice, heat it to 45°C with steam, add sulfur dioxide, the amount of sulfur dioxide added per liter of grape juice is 100mg, let stand for 60 minutes, dilute with demineralized water until the sugar content is 0.1mg / L, made into adjusted grape juice;

[0036] (b) Add yeast activator (Go-Ferm) to the prepared adjusted grape juice, the amount of yeast activator (Go-Ferm) added per liter of adjusted grape juice is 1000mg, and diammonium hydrogen phosphate is added, adjusted per liter of grape juice The amount of diammonium hydrogen phosphate added to the juice is 1000mg, after mixing evenly, adjust the pH value to 4 with NaOH, add vege...

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Abstract

The invention discloses a wine fermentation technology. The wine fermentation technology is characterized by comprising the following steps that a, grape pulp is prepared; b, an expanding culture solution is prepared, wherein a yeast activator, diammonium hydrogen phosphate, vegetable oil and active dry yeast are added to prepared and adjusted grape juice, the mixture is evenly mixed, compressed air is fed into the mixture, after a test shows that the mixture is qualified, the yeast activator is added to the mixture, and the expanding culture solution is prepared after even mixing; c, the expanding culture solution is added to the grape pulp; d, alcoholic fermentation is conducted according to a conventional technology, and finally a wine base is prepared. By the adoption of the wine fermentation technology, cost is reduced, the fermentation speed of wine is increased, the fermentation time is greatly shortened, breeding of contaminating bacteria is avoided, and the fermentation quality of the wine base is improved; the wine base made according to the wine fermentation technology is fine and smooth in taste, sufficient in grape flavor, rich in aroma and good in quality.

Description

Technical field: [0001] The invention relates to a wine fermentation process, in particular to a wine fermentation process. Background technique: [0002] At present, the fermentation process of wine mainly includes the following steps: grape raw material preparation → destemming and crushing → grape pulp obtained by pressing → adding active dry yeast → alcoholic fermentation → making original wine, which requires the purchase of a large amount of active dry yeast, which is expensive. The fermentation speed of wine is relatively slow, and the fermentation time is long, which is used to cause the reproduction of bacteria, and the original wine made is not delicate enough, fruity and rich in aroma. Invention content: [0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art and provide a wine fermentation process that reduces costs, accelerates the fermentation speed of wine, greatly shortens the fermentation time, avoids ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/04C12G1/022
Inventor 刘毅令
Owner YANTAI YUREN WIN BREWING CO LTD
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