Technology for linked brewing of dry red wine and rose wine

A technology for rosé wine and dry red wine, which is applied in the preparation of wine, preparation of alcoholic beverages, and methods based on microorganisms, etc. Clear and transparent, rich in taste, and the effect of improving the utilization rate of raw materials

Active Publication Date: 2017-06-20
GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dry red wine brewed in the south has the problems of light and unstable color, weak taste and insufficient sense of structure. Combined with the limitations of the current Chinese local wine, especially the single product of the southern local wine, a joint brewing wine is studied. The technology has broad marketing value

Method used

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  • Technology for linked brewing of dry red wine and rose wine
  • Technology for linked brewing of dry red wine and rose wine
  • Technology for linked brewing of dry red wine and rose wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0037] A kind of linkage brewing process of dry red wine and pink wine, comprising the following steps:

[0038] (1) Raw material selection: Sorting muscadine Noble, the raw material of wine grapes, and then pre-cooling in a refrigerator at a temperature of 10°C for 6 hours until the center temperature of the grape fruit reaches below 15°C;

[0039](2) Destemming and crushing, maceration, and juice extraction: destemming and crushing the wine grape raw materials at 3°C, then adding 30 mg / L of sulfur dioxide, and then transporting them to the fermentation tank with a screw pump, at a temperature of 12°C After 2 hours of cold maceration, extract 10% of the grape juice for the fermentation of soft dry rosé wine, and continue the cold maceration for 8 hours, and continue to extract 20% of the remaining grape juice for fermentation of sweet rosé wine wine;

[0040] (3) Alcoholic fermentation: including alcoholic fermentation of enhanced macerated dry red wine, alcoholic fermentati...

Embodiment 2

[0061] A kind of linkage brewing process of dry red wine and pink wine, comprising the following steps:

[0062] (1) Selection of raw materials: Sorting Guipu No. 6, the raw material of wine grapes, and then pre-cooling in a refrigerator at a temperature of 11°C for 6.5 hours until the temperature of the center of the grape fruit reaches below 15°C;

[0063] (2) Destemming and crushing, maceration, and juice extraction: Destemming and crushing the wine grape raw materials at 3.5°C, then adding 30 mg / L of sulfur dioxide, and then transporting them to the fermenter with a screw pump, at a temperature of 13°C After 2 hours of cold maceration, extract 10% of the grape juice for the fermentation of soft dry rosé wine, and continue the cold maceration for 8 hours, and continue to extract 20% of the remaining grape juice for fermentation of sweet rosé wine wine;

[0064] (3) Alcoholic fermentation: including alcoholic fermentation of enhanced macerated dry red wine, alcoholic fermen...

Embodiment 3

[0085] A kind of linkage brewing process of dry red wine and pink wine, comprising the following steps:

[0086] (1) Selection of raw materials: Sorting Guipu No. 1, the raw material of wine grapes, and then pre-cooling in a refrigerator at 11°C for 7.5 hours until the center temperature of the grape fruit reaches below 15°C;

[0087] (2) Destemming and crushing, maceration, and juice extraction: Destemming and crushing the wine grape raw materials at 4°C, then adding 30 mg / L of sulfur dioxide, and then transporting them to the fermentation tank with a screw pump, at a temperature of 13°C After 2 hours of cold maceration, extract 10% of the grape juice for the fermentation of soft dry rosé wine, and continue the cold maceration for 8 hours, and continue to extract 20% of the remaining grape juice for fermentation of sweet rosé wine wine;

[0088] (3) Alcoholic fermentation: including alcoholic fermentation of enhanced macerated dry red wine, alcoholic fermentation of light dr...

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Abstract

The invention discloses a technology for linked brewing of dry red wine and rose wine. The technology comprises the steps of 1, raw material selection; 2, stalk removal, smashing, impregnation and juice taking, wherein the wine grape material is subjected to stalk removal and smashing at 3-5 DEG C, then placed in 30 mg / L sulfur dioxide, conveyed into a fermentation tank through a screw pump and subjected to cold impregnation for 2 h at 12-15 DEG C, then 10% of grape juice is extracted to be used for fermenting mild dry rose wine, the rest of grape juice continues to be subjected to cold impregnation for another 8 h, and then 20% of the rest of grape juice is extracted to be used for fermenting sweet rose wine; 3, alcoholic fermentation; 4, aging; and 5, stability treatment and bottling. By the adoption of the technology, linked brewing and reinforced impregnation of dry red wine, mild dry rose wine and sweet rose wine are achieved, more varieties of wine are available, and the utilization rate of the wine grape material is increased.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of wine brewing technology, in particular to a linkage brewing technology of dry red wine and pink wine. [0003] 【Background technique】 [0004] Wine refers to alcoholic beverages made from grapes or grape juice through full or partial fermentation, with an alcohol content greater than or equal to 7%. Usually divided into two kinds of red wine and white wine. The former is made by macerating and fermenting red grape skins; the latter is made by fermenting grape juice. Red wine is generally divided into dry red and pink wine. [0005] Wine is rich in sugar, amino acids, vitamins and minerals, which are essential nutrients for the human body. It can be directly absorbed by the body without pre-digestion. Especially for the weak, regular drinking of right amount of wine is good for recovery. The phenolic substances in wine have the function of high oxidants, which can prevent the damage of reactive oxygen p...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 张劲成果谢太理黄羽文仁德管敬喜杨莹黄小云谢林君
Owner GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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