Making method and application of Hanxiangmi dry white wine

A dry white wine and Hanxiangmi dry white technology is applied in the brewing field of Hanxiangmi dry white wine, which can solve the problems of poor aroma, low content of dry extracts, weak wine and the like

Active Publication Date: 2017-07-21
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the traditional dry white technology is applied to Hanxiangmi grapes, there are problems such as poor aroma concentration, weak wine body, and low dry extract conte

Method used

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  • Making method and application of Hanxiangmi dry white wine
  • Making method and application of Hanxiangmi dry white wine
  • Making method and application of Hanxiangmi dry white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Grape sorting: remove moldy and damaged grape berries, rotten leaves, sundries, etc.;

[0037] (2) De-stemming and crushing: The grape raw materials are 100% de-stemmed and crushed and put into the tank. Sulfur dioxide is added while feeding, and 60 mg of sulfur dioxide and 40 mg of pectinase are added to each kilogram of grape raw materials, and the closed cycle is performed once;

[0038] (3) Short-term immersion: add 200 mg / L of Saccharomyces cerevisiae after adding sulfur dioxide for 12 hours, control the temperature to 18°C, soak for 24 hours, observe the production of wine caps, and press the caps in time;

[0039] (4) Pure juice fermentation: separate the macerated grape mash residue, and ferment the pure juice. When the fermentation is vigorous, that is, the specific gravity drops rapidly, the sugar content is adjusted as needed. According to the potential alcohol content and the target alcohol content 12% (V / V ), 17g / L is converted into 1% (V / V) alcohol con...

Embodiment 2

[0060] comparative test

[0061]

[0062] Conclusion: The sensory evaluation score, dry extract content, aroma component content, total phenol content, total anthocyanin content and chromaticity value of the Hanxiangmi dry white wine brewed by the method of the present invention are higher than those of the traditional method.

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Abstract

The invention discloses a making method and application of Hanxiangmi dry white wine. The making method includes the steps of grape sorting, peduncle removing and smashing, short-period soaking with peels, peel-and-dreg separating, pure juice fermenting, fermentation stopping, sealing storing, fining, filtering, bottling and the like; the making method is characterized in that grapes are subjected to peduncle removing and smashing to be soaked for 24 h in a short time, the soaking temperature is 18 DEG C, and optimized commercial yeast E491 is selected; the sensory evaluation score of the made Hanxiangmi dry white wine after improvement is 84.2, and the sensory evaluation score of Hanxiangmi dry white wine with the traditional technology and under other soaking technology conditions is 78.3 to 82.9; meanwhile, the aroma component content (156.76 mg/L) and dry extractum (19.69 g/L) of the wine made with the method are remarkably higher than the aroma component content (129.35 mg/L-147.48 mg/L) and dry extractum (17.37 g/L-18.62 g/L) of wine made with other methods respectively, and a wine body is medium lemon yellow in color, clear, transparent, model and rich in fragrance and mellow.

Description

technical field [0001] The present invention relates to the technical field of wine and its brewing technology, in particular to a brewing method and application of Hanxiangmi dry white wine. Background technique [0002] Hanxiangmi grape is a fresh table grape variety, with a weight of 400-600 g per ear, round fruit, compact growth, strong aroma, high yield, strong disease resistance and cold resistance. At present, Hanxiangmi grapes are mainly eaten fresh, and the research on Hanxiangmi grapes mostly focuses on cultivation techniques, and there are few studies on deep processing. [0003] With the continuous expansion of the cultivation area of ​​Hanxiangmi grapes and the increase in production, but the shelf life of fresh table grapes is short, it is necessary to develop high value-added products according to the characteristics of this variety. The variety has a strong rose aroma and has the potential to make rose-flavored dry white wines. Therefore, the deep processin...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12G1/022C12R1/865
CPCC12G1/02C12G1/0203C12N1/185C12R2001/865
Inventor 李凯黄春芳田淑芬商佳胤黄建全
Owner 天津市农业科学院
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