Brewing method of wine

A wine and grape technology, applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of destroying nutrients and flavor substances, not mellow in taste, environmental pollution, etc., and reduce harmful bacteria. Possibilities, high alcohol conversion rate, high economic benefits

Inactive Publication Date: 2016-03-16
广西中天领御酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pressing grapes will destroy the nutrients and flavor substances in the grapes, resulting in poor taste and mellow taste of the fruit wine, and the fruit wine obtained by pressing will not be clear and the color will be affected to a certain extent
In addition, the pomace formed by pressing is usually not fully utilized, but is directly thrown away, which not only causes a waste of resources, but also causes environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Select fresh, ripe, pest-free, and rot-free grapes, clean them, and drain them;

[0019] (2) Crushing the grape fruit into particles with a particle size of 0.1 mm to make grape pulp;

[0020] (3) Put 90 parts of grape pulp and 3 parts of wine active dry yeast into a fermentation container and mix evenly, seal and ferment for 12 hours, keep the fermentation temperature at 25°C, stir once every 3 hours, stir evenly, after the fermentation is over, put Put 5 parts of rice wine and 0.5 part of sucrose into the grape pulp fermentation container, stir evenly, add the rice wine, continuously stir and ferment the grape pulp, after standing still for 2 hours, get the primary fermentation liquid;

[0021] (4) Transfer the primary fermentation broth to another airtight container to ferment for 20 days, keep the fermentation temperature at 25°C, and obtain the secondary fermentation broth after fermentation;

[0022] (5) Put the secondary fermentation liquid in a container fo...

Embodiment 2

[0025] (1) Select fresh, ripe, pest-free, and rot-free grapes, clean them, and drain them;

[0026] (2) Crushing the grape fruit into particles with a particle size of 0.5mm to make grape pulp;

[0027] (3) Put 100 parts of grape pulp and 0.3 parts of wine active dry yeast into the fermentation container and mix evenly, seal and ferment for 8 hours, keep the fermentation temperature at 28°C, stir once every 3 hours, stir evenly, after the fermentation is over, put Put 8 parts of rice wine and 15 parts of sucrose into the fermentation container of grape pulp, stir evenly, during the process of adding rice wine, continuously stir and ferment the grape pulp, and after standing still for 1 hour, the primary fermentation liquid is obtained;

[0028] (4) Transfer the primary fermentation broth to another airtight container to ferment for 30 days, keep the fermentation temperature at 32°C, and obtain the secondary fermentation broth after fermentation;

[0029] (5) Put the secondary...

Embodiment 3

[0032] (1) Select fresh, ripe, pest-free, and rot-free grapes, clean them, and drain them;

[0033] (2) Crushing the grape fruit into particles with a particle size of 0.3 mm to make grape pulp;

[0034] (3) Put 95 parts of grape pulp and 2 parts of wine active dry yeast into the fermentation container and mix evenly, seal and ferment for 10 hours, keep the fermentation temperature at 27°C, stir once every 3 hours, stir evenly, after the fermentation is over, put Put 6 parts of rice wine and 10 parts of sucrose into the fermentation container of grape pulp, stir evenly, during the process of adding rice wine, continuously stir and ferment the grape pulp, and after standing still for 1.5 hours, the primary fermentation liquid is obtained;

[0035] (4) Transfer the primary fermentation liquid to another airtight container to ferment for 25 days, keep the fermentation temperature at 28°C, and obtain the secondary fermentation liquid after fermentation;

[0036] (5) Put the secon...

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PUM

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Abstract

The invention discloses a brewing method of wine. The wine is prepared from 90-100 parts of grapes, 5-8 parts of rice wine, 0.3-3 parts of wine active dry yeast and 0.5-15 parts of saccharose. The brewing method includes the steps that the grapes are squeezed into pulp to be mixed with the wine active dry yeast for fermentation, the rice wine and the saccharose are added for continuous fermentation, secondary fermentation is conducted for 20-30 days at the temperature of 25-32 DEG C, and secondary fermentation liquor is obtained; the secondary fermentation liquor is subjected to third fermentation for 100-150 days at the temperature of 15-20 DEG C, and after fermentation, sterilization, bottling, seal-capping are conducted, a finished product is obtained. The processing method of the wine is simple, easy to operate and high in alcohol conversion rate, the cost is saved, environmental pollution does not exists, and high economic benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a wine brewing method. Background technique [0002] Grapes contain minerals such as calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartaric acid and various vitamins B1, B2, B6, C, P, etc., and also contain a variety of amino acids needed by the human body, with high nutritional value. Regular consumption of grapes is of great benefit to neurasthenia and excessive fatigue. In addition, it also contains a variety of substances with physiological functions. Wine is an alcoholic beverage fermented from fresh grapes or grape juice. Its alcohol content is low, and drinking in moderation is beneficial to human health. With the increasing consumption of wine and the improvement of people's requirements for wine quality, the competition in the wine market is becoming increasingly fierce. Brewing high-quality wine or gra...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 罗炳初
Owner 广西中天领御酒业有限公司
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