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Can type sparkling grape wine and brewing method thereof

A sparkling wine, tank-type technology, applied in wine preparation, microbial-based methods, biochemical equipment and methods, etc., to achieve the effect of optimizing the process route, reducing the cost of auxiliary materials, and ensuring the stability of tartar

Active Publication Date: 2016-10-26
COFCO GREAT WALL WINE YANTAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the technical defects in the existing tank-type sparkling wine brewing process, and further provide a tank with simple brewing process, no secondary fermentation, and no need to use artificial active dry yeast to start fermentation during the brewing process Sparkling wine and its brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for brewing tank sparkling wine includes the following specific steps:

[0043] 1). Raw material sorting: use neat and fully mature grapes to remove moldy, green, and diseased fruits. Spraying pesticides is prohibited 20 days before harvest, and the total sugar content of raw materials (calculated by glucose) is ≥150 g / L . The grape raw material is small white rose grape.

[0044] 2) Destemming and crushing: the harvested grape raw materials are destemmed and crushed within 6 hours to obtain grape mash, and then sulfur dioxide and pectinase are added to the grape mash. Among them, food grade potassium metabisulfite is selected for sulfur dioxide. The added amount is 80mg / L, and the added amount of pectinase is 0.01g / L. Note that the pectinase and sulfur dioxide cannot flow in at the same time, and must be added at intervals.

[0045] 3) Airbag pressing: The crushed grape mash is sent into a U-shaped cooling tube for cooling, and the temperature is controlled at 6°C...

Embodiment 2

[0061] A method for brewing tank sparkling wine includes the following specific steps:

[0062] 1). Raw material sorting: use neat and fully mature grapes to remove moldy, green, and diseased fruits. Spraying pesticides is prohibited 20 days before harvest, and the total sugar content of raw materials (calculated by glucose) is ≥150 g / L . The grape raw material is Muscat grape.

[0063] 2) Destemming and crushing: the harvested grape raw materials are destemmed and crushed within 6 hours to obtain grape mash, and then sulfur dioxide and pectinase are added to the grape mash. Among them, food grade potassium metabisulfite is selected for sulfur dioxide. The added amount is 90mg / L, and the added amount of pectinase is 0.03g / L. Note that the pectinase and sulfur dioxide cannot flow in at the same time, and must be added at intervals.

[0064] 3) Airbag pressing: The crushed grape mash is sent into a U-shaped cooling tube for cooling, the temperature is controlled at 13°C, and then se...

Embodiment 3

[0080] A method for brewing tank sparkling wine includes the following specific steps:

[0081] 1) Raw material sorting: Use neat, fully mature muscat grapes to remove moldy, green, and diseased fruit particles. No pesticides should be sprayed 20 days before harvest, and the total sugar content of raw materials (calculated by glucose) ≥150 g / L.

[0082] 2) Destemming and crushing: the harvested grape raw materials are destemmed and crushed within 6 hours to obtain grape mash, and then sulfur dioxide and pectinase are added to the grape mash. Among them, food grade potassium metabisulfite is selected for sulfur dioxide. The added amount is 85mg / L, and the added amount of pectinase is 0.02g / L. Note that the pectinase and sulfur dioxide cannot flow in at the same time, and must be added at intervals.

[0083] 3) Airbag pressing: The crushed grape mash is sent into a U-shaped cooling tube for cooling, and the temperature is controlled at 10°C, and then sent to an airbag press with aut...

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Abstract

The present invention relates to a can type sparkling grape wine and a brewing method thereof. The can type sparkling grape wine is characterized in that the brewing process comprises: 1) raw material sorting, 2) stalk removing and breaking, 3) air bag pressing, 4) low temperature clarification, 5) clear juice separating, 6) first glue adding treatment, 7) first low temperature filtration, 8) first freezing treatment, 9) second low temperature filtration, 10) low temperature storage for spare, 11) temperature returning treatment, 12) wild yeast inoculation, 13) temperature control fermentation, 14) temperature control pressure maintaining fermentation, 15) fermentation terminating, 16) second glue adding treatment, 17) second freezing treatment, 18) third low temperature filtration, 19) low temperature isopiestic pressure filling, and 20) finished product warehousing. According to the present invention, the process has advantages of simple and scientific process, convenient operation, short production period and effective production cost reducing, and can achieve the large-scale and continuous production of the sparkling grape wine.

Description

Technical field [0001] The invention relates to the technical field of wine and its brewing, in particular to a sparkling wine produced by a pressure fermentation tank and a brewing method thereof. Background technique [0002] According to the national standard GB15037-2006, sparkling wine is a special wine, which refers to wine whose carbon dioxide pressure is equal to or greater than 0.05 MPa at 20°C and requires all carbon dioxide to be produced by natural fermentation. Because it is rich in carbon dioxide and has a refreshing taste, it is suitable for all kinds of festive occasions, so it is more and more popular. [0003] The sparkling wine production process includes two stages: base wine fermentation and secondary fermentation to produce sparkling properties. The base wine fermentation is the same as the production process of ordinary dry white wine; the secondary fermentation can be carried out in a pressure-resistant bottle, which is called the traditional method. Our c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/06C12R1/865
CPCC12G1/06
Inventor 周鹏辉李泽福李进王作仁蹇木栋
Owner COFCO GREAT WALL WINE YANTAI
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