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Brewage method of wine

A wine and grape technology, applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effects of simple process, improved economic benefits, and high localization rate

Inactive Publication Date: 2016-09-28
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The low-grade and low-quality blended sweet wines (drinks) and some imported sweet wines that mainly appear in the current market are less developed in China, especially in Xinjiang, where high-quality grape resources have not been fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of brewing method of wine, mainly brews by the following method, selects 1 weight part of Hetian red grape that destems but is not broken, 1.8 weight parts of Turpan red grape, 1 weight part of Riesling grape, at the destemmed and broken place Add 50ppmSO 2 , after adding 1 weight part of grape juice into the tank, carry out cold maceration for 16 hours at a temperature of 9°C. After squeezing out the juice, take it from the flowing juice and put it into the clarification tank, add pectinase in the clarification tank, the addition amount is 0.05g / L; add tartaric acid, the addition amount is 1g / L, the clarification temperature is controlled at 10°C, and the clarification time is 12h. After clarification, pour the material in the clarification tank into the fermenter for fermentation, add 50ppmSO2 at the same time, activate the yeast 320g / KL, and add grape brandy 68v / v at the same time, control the fermentation temperature at 16°C, and ferment to the ...

Embodiment 2

[0025] Embodiment 2: A kind of brewing method of wine, mainly brews by the following method, selects 1 weight part of Hetian red grape that destems but is not broken, 1.5 weight parts of Turpan red grape, 3 weight parts of Riesling grape, at the destemmed and broken place Add 30ppmSO 2 , after adding 0.1 parts by weight of grape juice into the tank, carry out cold maceration for 12.5 hours at a temperature of 7°C. After squeezing out the juice, take it from the flowing juice and put it into the clarification tank, add pectinase in the clarification tank, the addition amount is 0.05g / L; add tartaric acid, the addition amount is 1.8g / L, the clarification temperature is controlled at 10°C, and the clarification time is 12h After clarification, pour the material in the clarification tank into the fermenter for fermentation, add 66ppmSO2 at the same time, activate the yeast 300g / KL, add grape brandy 69.5v / v at the same time, control the fermentation temperature at 15°C, and ferment...

Embodiment 3

[0026] Embodiment 3: A kind of brewing method of wine, mainly brews by the following method, selects 1 weight part of Hetian red grape that destems but is not broken, 1.6 weight parts of Turpan red grape, 2 weight parts of Riesling grape, at the destemmed and broken place Add 35ppmSO 2 , after adding 0.1 parts by weight of grape juice into the tank, carry out cold maceration for 9.5 hours at a temperature of 8°C. After squeezing out the juice, take it from the flowing juice and put it into the clarification tank, add pectinase in the clarification tank, the addition amount is 0.03g / L; add tartaric acid, the addition amount is 1.8g / L, the clarification temperature is controlled at 10°C, and the clarification time is 24h After clarification, pour the material in the clarification tank into the fermenter for fermentation, add 66ppmSO2 at the same time, activate the yeast 319g / KL, add grape brandy 68.5v / v at the same time, control the fermentation temperature at 14°C, and ferment ...

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PUM

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Abstract

The invention discloses a brewage method of wine. The method mainly comprises the following steps: raw material preparation, impregnation, pressing, clarifying, fermentation, standing, aging and the like. In the raw material preparation step, 1 part by weight of stem-removed Hetian red grapes, 1.5-3.5 parts by weight of Turpan red grapes and 1-3 parts by weight of Riesling grapes are selected, and 30-50ppm SO2 is added at the stem-removal crushing part. In the impregnation step, after 0.1-1 part by weight of grape juice is added, cold impregnation is carried out at 5-10 DEG C for 8-16 hours, wherein the grape juice is prepared by mixing and crushing the Hetian red grapes, Turpan red grapes and Riesling grapes. Compared with the prior art, the method disclosed by the invention has the advantages of simple technique and high grape variety localization rate, is natural and pollution-free, has the climate characteristics in Xinjiang, and enhances the economic benefit.

Description

technical field [0001] The invention relates to a wine brewing method. Background technique [0002] Xinjiang is the province with the largest grape planting area in my country and the longest grape cultivation area, with unique and rich light and heat resources. In the process of development, excellent grape varieties for various purposes have been cultivated and introduced. How to use the characteristics of each variety to develop processed products and drive local economy is very important. At present, grape and wine experts at home and abroad generally believe that Xinjiang is the most suitable area in China to produce natural sweet wine. Therefore, we choose some grape varieties with high sugar content and suitable acidity, and use these resources to research and develop a high-end natural sweet wine, thereby forming an industrial chain of grape planting and wine processing, and driving the upgrading and development of local industrial structure. The low-grade and low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
CPCC12G1/02
Inventor 宋于洋周朝彬
Owner SHIHEZI UNIVERSITY
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