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Vitis amurensis whole-juice dry red wine and preparation method thereof

A dry red wine and mountain grape technology, which is applied in the field of wine preparation, can solve the problems of affecting the taste of mountain raisin wine, unable to obtain full juice wine, dry red taste, etc., so as to improve the utilization rate of raw materials, the wine has a refreshing taste and a long aftertaste. Effect

Inactive Publication Date: 2017-10-13
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the low sugar content, mountain grapes need additional sugar in the winemaking process to ferment to reach 12.5% ​​(v / v) alcohol, which not only affects the taste of mountain raisin wine, but also cannot obtain full-juice wine
In addition, due to the high acid content, the dry red wine made from mountain grapes has defects such as too dry taste and easy to produce fusel alcohols.
At present, there is still a gap in the market for high-quality and high-grade dry red grapes with whole juice

Method used

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  • Vitis amurensis whole-juice dry red wine and preparation method thereof
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  • Vitis amurensis whole-juice dry red wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Prepare mountain grape whole juice dry red wine as follows:

[0033] (1), the selection of raw materials: select the Beiguo red grape fruit (soluble solid content reaches more than 17.5%, and total acid is below 13.5g / L) without damage by diseases and insect pests, and the fruit is fully ripe;

[0034] (2), the raw material is mechanically threshed, broken, and the fruit stem is removed to obtain grapes;

[0035] (3), add potassium metabisulfite PM224 according to the standard of adding 120g per ton of grape;

[0036] (4), add described active dry yeast according to the standard that every ton of grapes adds 150g, and described active dry yeast is flavoring yeast PL09;

[0037] (5), the grape must was fermented for 15 days at 23°C;

[0038] (6) The fermented grape mash is separated from the pomace. During the process of separating the pomace, the pomace needs to be distilled after adding water to continue fermentation. Only the free-flowing juice is taken without pres...

Embodiment 2

[0049] Prepare mountain grape whole juice dry red wine as follows:

[0050] (1), the selection of raw materials: select the Beiguo red grape fruit (soluble solid content reaches more than 17.5%, and total acid is below 13.5g / L) without damage by diseases and insect pests, and the fruit is fully ripe;

[0051] (2), the raw material is mechanically threshed, broken, and the fruit stem is removed to obtain grapes;

[0052] (3), add potassium metabisulfite PM224 according to the standard of adding 130g per ton of grape;

[0053] (4), add described active dry yeast according to the standard that every ton of grapes adds 170g, and described active dry yeast is aromatizing yeast PL09;

[0054] (5), the grape must was fermented for 12 days at 26°C;

[0055] (6) The fermented grape mash is separated from the pomace. During the process of separating the pomace, the pomace needs to be distilled after adding water to continue fermentation. Only the free-flowing juice is taken without pr...

Embodiment 3

[0066] Prepare mountain grape whole juice dry red wine as follows:

[0067] (1), the selection of raw materials: select the Beiguo red grape fruit (soluble solid content reaches more than 17.5%, and total acid is below 13.5g / L) without damage by diseases and insect pests, and the fruit is fully ripe;

[0068] (2), the raw material is mechanically threshed, broken, and the fruit stem is removed to obtain grapes;

[0069] (3), add potassium metabisulfite PM224 according to the standard of adding 140g per ton of grape;

[0070] (4), add described active dry yeast according to the standard that every ton of grapes adds 200g, and described active dry yeast is flavoring yeast PL09;

[0071] (5), the grape must was fermented for 10 days at 28°C;

[0072] (6) The fermented grape mash is separated from the pomace. During the process of separating the pomace, the pomace needs to be distilled after adding water to continue fermentation. Only the free-flowing juice is taken without pres...

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Abstract

The invention provides vitis amurensis whole-juice dry red wine and a preparation method thereof. The vitis amurensis whole-juice dry red wine is prepared by adopting vitis amurensis Bei Guohong as a raw material; and in the preparation process, separated peel residues are fermented and distilled, an alcohol degree of wine base is increased in a manner of proportioning the base wine formed by fermenting supernatant with strong wine obtained by virtue of distillation, so that no crystal sugar is needed in the fermentation process, and the high-quality vitis amurensis whole-juice dry red wine with the alcoholic degree meeting the requirement can be obtained.

Description

technical field [0001] The invention relates to the field of wine preparation, in particular to a kind of mountain grape Beiguohong full-juice dry red wine and a preparation method thereof. Background technique [0002] Mountain grape, also known as Northeast mountain grape, has round and small fruit, thick skin residue, many seeds, less juice, purple-black juice, sour taste, astringent taste, and is not suitable for raw food. It has the characteristics of "four highs and two lows": high acidity, High in tannin polyphenols, high in dry extract and high in nutrients; low in sugar and low in juice yield. [0003] Mountain wine is a wine brewed from mountain grapes, which contains protein, sugar, cellulose, organic acids, pectin and 18 kinds of amino acids. Compared with general wine, mountain wine also contains more flavonoids and resveratrol, which can better prevent atherosclerosis, coronary heart disease and hyperlipidemia, as well as prevent and fight cancer. Therefore, ...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12G1/00C12R1/865
CPCC12G1/00C12G1/0203C12G2200/05
Inventor 路文鹏舒楠肖家美范书田曲炳章王欣华
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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