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Preparation method of Vidal ice wine

A production method and ice wine technology, applied in the field of Vidal ice wine production, can solve the problems of poor flavor, poor color, low aroma content, etc., and achieve high nutritional content, improved extraction efficiency, and low nutritional content loss. Effect

Inactive Publication Date: 2016-03-16
XINBIN MANCHU AUTONOMOUS COUNTY EASTARS WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems such as low aroma content, poor flavor and poor chromaticity in the Vidal ice wine process, and on this basis, effectively utilize the Vidal ice grape pomace to increase the aroma and aroma in the Vidal ice wine. The content of nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The production method is as follows:

[0019] a. The Vidal ice grapes required for the fermentation broth are picked outdoors at a low temperature of -15°C and the sugar content reaches 380g / L. 10kg of Vidal ice grapes are manually picked and pressed directly in a frozen state to obtain Vidal Ice grape juice and Vidal ice grape pomace

[0020] b, 1.5kg of Vidal ice grape pomace was treated in ultra-high pressure equipment at 400MPa for 5 minutes, then added 0.3kg of white sugar, 0.375kg of water and 0.15g of activated active dry yeast in the fermenter and stirred evenly for 12 Ferment at low temperature for 27 days. When the alcohol content reaches 10%, put the fermented liquid and skin dregs into a wine steamer, steam alcohol and aroma substances at 150°C and collect the fermented skin dregs. After the liquid reaches 0.349kg, stop collecting.

[0021] c. Take 8.5kg of squeezed Vidal ice grape juice and put it into ultra-high pressure equipment, and process it at 350M...

Embodiment 2

[0029] The production method is as follows:

[0030] a. The Vidal ice grapes required for the fermentation broth are manually picked at an outdoor temperature of -22°C and the sugar content reaches 400g / L, and 100kg of Vidal ice grapes are manually picked and pressed directly to obtain Vidal in a frozen state ice grape juice and Vidal ice grape pomace;

[0031] b. Put 15kg of crushed Vidal ice grape pomace in ultra-high pressure equipment and treat it at 400MPa for 5 minutes, then put 3kg of white sugar, 3.75kg of water and 1.5g of activated active dry yeast in a fermenter Stir evenly in the middle, and carry out low-temperature fermentation at 15°C for 23 days. When the alcohol content reaches 12%, put the fermented liquid and skin dregs into a wine steamer, steam alcohol and aroma substances at 150°C and collect the dregs Ferment the collected liquid to obtain 3.49kg collected liquid;

[0032] c. Put 85kg squeezed Vidal ice grape juice into ultra-high pressure equipment, a...

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Abstract

The invention discloses a preparation method of Vidal ice wine, wherein Vidal ice grapes are crushed to be used as a main raw material, low temperature ultrahigh-pressure crushing and freeze concentration technologies are adopted and then advanced low-temperature temperature-control fermentation is utilized. In addition, a unique flavor substance is obtained through low temperature fermentation of Vidal ice grape skin dregs; then after the Vidal ice grape skin dregs fermentation liquid is mixed with a Vidal ice grape juice fermentation liquid, and pulsed light sterilization and other technologies are adopted, so that a unique fruit aroma in the ice wine is increased, the technical problems of high acidity, poor chroma and serious damage of fragrance and nutritional ingredients in the ice wine brewing process are solved, and the clear, transparent, full, mellow, sweet and refreshing ice wine with strong fruit aroma is produced and has unique characteristics of the Vidal ice wine. Moreover, the preparation method has the advantages of hygienic, safe and simple operation process, low energy consumption, and no pollution.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making Vidal ice wine. Background technique [0002] The current brewing of Vidal ice wine mostly adopts crushing and destemming, and then directly squeezes the fresh fruit. Fermentation at a fermentation temperature above 20°C shortens the fermentation period, but the taste, typicality and nutritional components of the product are seriously lost. Ice wine is a development trend of high-end wine in the world. Ice wine must be produced at a low temperature. Only a few provinces in the world, which are located at 41-42 degrees north latitude, Canada, Germany and Austria, can produce ice wine. Beginning in 2000, a small number of manufacturers in our country bought back ice wine from abroad, sold it domestically, or artificially frozen grapes. The shortage of grape juice sugar in the brewing process has also become a technical problem in the production of ice wine. Although...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 李斌荆万伍裴志华高凝轩
Owner XINBIN MANCHU AUTONOMOUS COUNTY EASTARS WINE CO LTD
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