A kind of brewing method and application of Hanxiangmi dry white wine

A technology of dry white wine and fragrant honey, which is applied in the brewing field of Hanxiangmi dry white wine, which can solve the problems of poor aroma concentration, low dry extract content, and weak wine body

Active Publication Date: 2020-09-11
天津市农业科学院
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  • 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 content. It is necessary to add the skin-on-skin maceration process, and at the same time, the raw material maceration time, maceration temperature and yeast, etc. factors to optimize

Method used

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  • A kind of brewing method and application of Hanxiangmi dry white wine
  • A kind of brewing method and application of Hanxiangmi dry white wine
  • A kind of brewing 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) Destemming and crushing: 100% of the grape raw materials are destemmed and crushed and put into the tank, and sulfur dioxide is added while feeding, 60 mg of sulfur dioxide and 40 mg of pectinase are added to each kilogram of grape raw materials, and the closed cycle is once;

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

[0039] (4) Pure juice fermentation: separate the soaked grape mash skins and ferment the pure juice. When the fermentation is vigorous, that is, the specific gravity drops rapidly, adjust the sugar content according to the need, according to the potential alcohol content and the target alcohol content of 12% (V / V ), 17g / L is converted into 1% (V / V) alcohol, but...

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 Hanxiangmi dry white wine brewed by the method of the present invention are all higher than those of the traditional method.

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Abstract

The invention discloses a brewing method and application of Hanxiangmi dry white wine. Including grape sorting, destemming and crushing, short-term maceration with skins, skin residue separation, pure juice fermentation, termination of fermentation, sealed storage, gumming, filtration, bottling and other steps, the key improvement point is: short-term Immersion for 24 h, the immersion temperature is 18 ℃, and the preferred commercial yeast E491 is used. The sensory evaluation score of the Hanxiangmi dry white wine brewed after the improvement is 84.2 points, while the sensory evaluation score of the Hanxiangmi dry white wine under the traditional technology and other immersion process conditions is 78.3-82.9 points; The content of aroma components (156.76 mg / L) and dry extract (19.69 g / L) were also significantly higher than those of other treatments (129.35‑147.48 mg / L and 17.37‑18.62 g / L), and the wine body was medium lemon yellow and clear Transparent, typical rich aroma, full-bodied wine.

Description

technical field [0001] The invention relates to the technical field of wines and brewing techniques thereof, in particular to a brewing method and application of Hanxiangmi dry white wine. Background technique [0002] Hanxiangmi grape is a table grape variety, with a single ear weight of 400-600 g, round fruit, dense growth, strong fragrance, high yield, strong disease resistance and cold resistance. At present, Hanxiangmi grapes are mainly eaten fresh, and the research on Hanxiangmi grapes is mostly focused on cultivation techniques, and there are few researches on deep processing. [0003] As the cultivation area of ​​Hanxiangmi grapes continues to expand and the yield increases, but the shelf life of fresh table grapes is short, it is necessary to develop high value-added products based on the characteristics of this variety. This variety has a strong rose aroma and has the potential to brew rose-flavored dry white wine. Therefore, the deep processing of Hanxiangmi gra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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