Brewing technology of soft dry red fresh wine
A fresh wine and wine technology, applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of increasing the cost burden of improved raw materials, low tannin, small share, etc., to achieve easy large-scale Scale promotion, reduce the loss of the company, and reduce the effect of resource waste
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Embodiment 1
[0019] A brewing process of soft dry red fresh wine, including the following steps: (1) Harvesting and sorting of raw materials: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) Destemming and crushing: destemming and crushing, Add 55mg / LSO at the same time 2 and 25g / t pectinase, and then put into the tank; (3) extract part of the grape juice: after the raw materials are put into the tank, immediately extract part of the grape juice; (4) inoculate yeast, alcoholic fermentation: mix the remaining skin juice with part of the grape must, add 220g / t active dry yeast D254, carry out alcoholic fermentation, the fermentation temperature is 23°C, add sugar after the fermentation starts, ferment until the residual sugar is less than 4g / L, stop the fermentation, continue to soak for about 7 days with skins, and the alcoholic fermentation time is 7-15 days; (5) skin dregs separation, malo-lactic acid fermentation: after maceration with skins, separate sk...
Embodiment 2
[0021] A brewing process of soft dry red fresh wine, including the following steps: (1) Harvesting and sorting of raw materials: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) Destemming and crushing: destemming and crushing, Add 50mg / LSO at the same time 2 and 20g / t pectinase, and then put into the tank; (3) extract part of the grape juice: after the raw materials are put into the tank, immediately extract part of the grape juice; (4) inoculate yeast, alcoholic fermentation: mix the remaining skin juice with part of the grape mash, add 200-250g / t active dry yeast D254, carry out alcoholic fermentation, the fermentation temperature is 25°C, add sugar after the fermentation starts, ferment until the residual sugar is less than 4g / L, stop the fermentation, continue to soak for about 7 days with skins, and the alcoholic fermentation time is 15 days; (5) skin dregs separation, malo-lactic acid fermentation: after maceration with skins, separate ...
Embodiment 3
[0023] A brewing process of soft dry red fresh wine, including the following steps: (1) Harvesting and sorting of raw materials: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) Destemming and crushing: destemming and crushing, Add 60mg / LSO at the same time 2 and 30g / t pectinase, and then put it into the tank; (3) extract part of the grape juice: after the raw materials are put into the tank, immediately extract part of the grape juice; (4) inoculate yeast, alcoholic fermentation: mix the remaining skin juice with part of the grape mash, add 250g / t active dry yeast D254, carry out alcoholic fermentation, the fermentation temperature is 20°C, add sugar after the fermentation starts, ferment until the residual sugar is less than 4g / L, stop the fermentation, continue to soak for about 7 days with the skin on, and the alcoholic fermentation time is 7 days; (5) Skin dregs separation, malo-lactic acid fermentation: after skin immersion, separate ski...
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