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A kind of brewing method of persimmon flavored sparkling wine

A technology of persimmon and sparkling wine, applied in the field of brewing persimmon-flavored sparkling wine, to achieve the effect of extending the shelf life

Active Publication Date: 2016-08-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sparkling wine is made from fresh grapes. In addition, there are flavored sparkling wines and fruit sparkling wines made from other fruits or spices. The common ones include: fragrant flower sparkling wine, apple sparkling wine, orange sparkling wine Sparkling wine and bayberry sparkling wine, etc., there is no persimmon-flavored sparkling wine brewed by the champagne method on the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] (1) Preparation of grape original wine: in parts by mass, wash and crush 6 to 9 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.03 to 0.05 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Add potassium metabisulfite at a ratio of ~0.04 grams, mix well and treat for 4-6 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 220-225g / L with white sugar, and then add 3-5% of the grape mass Active wine yeast, after mixing, carry out the first fermentation of the grape pulp at a temperature of 15-18°C, and separate the pomace when the sugar content drops to 4-5g / L, and the obtained juice is the original grape wine;

[0030] (2) Preparation of raw persimmon wine: In terms of parts by mass, put 1-2 parts of dried persimmons and 2-4 parts of brewing water into a beater, stir into persimmon pulp, and adjust the sugar content to 220-225g / L with white sugar , add potassium met...

Embodiment 1

[0035](1) Preparation of grape original wine: in parts by mass, wash and crush 6 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.03 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Potassium metabisulfite, after mixing, treat for 4 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 225g / L with white sugar, then add active wine yeast with 3% of the grape mass, mix it at a temperature of 15°C The grape juice is fermented for the first time, and the pomace is separated when the sugar content drops to 4g / L, and the obtained juice is the original grape wine;

[0036] (2) Preparation of persimmon raw wine: in parts by mass, put 1.5 parts of dried persimmons and 2.5 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 225g / L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.03 grams, carry ...

Embodiment 2

[0040] (1) Preparation of grape original wine: in parts by mass, wash and crush 8 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.04 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Potassium metabisulfite, after mixing, treat for 5 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 220g / L with white sugar, then add active wine yeast with 5% of grape mass, mix it at a temperature of 16°C The grape pulp is fermented for the first time, and the pomace is separated when the sugar content drops to 5g / L, and the obtained juice is the original grape wine;

[0041] (2) Preparation of raw persimmon wine: In terms of parts by mass, put 2 parts of dried persimmons and 4 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 220g / L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.04 grams, carry...

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Abstract

The invention discloses a method for brewing persimmon flavored sparkling wine. According to the making points, the method comprises the steps of washing and crushing fresh grapes, after decomposing pectin to inhibit bacteria, adjusting the sugar degree, pitching yeast, conducting first fermentation at a preference temperature, separating skin dregs, and obtaining grape base wine; adding brewing water into dried persimmons, stirring the brewing water and the dried persimmons into fruit pulps, after adjusting the sugar degree, pitching the yeast, and obtaining persimmon base wine after first fermentation; mixing the grape base wine and the persimmon base wine according to a certain proportion, adding syrup and secondary fermentation yeast, and conducting secondary fermentation and after-ripening to the mixture at a preference temperature under the condition of sealing; after filtering and removing the sediments and impurities in the wine at a low temperature, adjusting the sugar degree and alcohol degree of plained wine liquid, and finally obtaining the persimmon flavored sparkling wine which is good in sparkling, fresh and cool in taste and unique in relish. The persimmon flavored sparkling wine contains effective constituents of persimmons and has a health care effect, and the mellow fragrance of the dried persimmons and the original flavor of grape wine are mixed greatly.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing persimmon flavored sparkling wine. Background technique [0002] Sparkling wine is widely loved by young consumers. It is a beverage with a certain alcohol content and carbon dioxide. The existence of bubbles in sparkling wine can make the wine more refreshing and refreshing, as well as the typical fizz when opening the bottle. The traditional brewing process of sparkling wine usually adopts the champagne method, that is, the second fermentation is completed in a sealed wine bottle, so the carbon dioxide gas retained in the wine liquid is completely generated during the fermentation process, so it is more unique and typical of sparkling wine, and later derived A process of artificially adding carbon dioxide by using physical methods is proposed, which can also produce sparkling sparkling wine. Traditional sparkling wine is made from fresh grapes. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/02
CPCC12G1/0203C12G3/02
Inventor 龚国利黄宇莹
Owner SHAANXI UNIV OF SCI & TECH
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