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Cold treatment technology for grape wine

A wine and cold treatment technology, applied in the field of wine products, can solve the problems of fast precipitation rate of potassium hydrogen tartrate and calcium tartrate crystals, and achieve the effects of reducing the frequency and degree of chemical and physical treatment, preventing the growth of crystal nuclei, and improving stability.

Inactive Publication Date: 2018-01-16
贵州神授酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention intends to provide a wine cold treatment process to solve the problem that the precipitation rate of potassium hydrogen tartrate and calcium tartrate crystals is too fast in the current conventional cold treatment technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a kind of wine cold treatment process, comprises the following steps:

[0022] Step 1. Freezing: Put the wine to be processed into a freezing tank and quickly freeze it to 1°C;

[0023] Step 2, extraction: take the lees yeast of the finished dry white wine, and extract the mannoprotein from the lees yeast by enzymatic hydrolysis for use;

[0024] Step 3, miscibility: put the mannoprotein extracted in step 2 into the wine in step 1, the amount of mannoprotein added is 20ml / g, stir evenly, and fully miscible;

[0025] Step 4: suction filtration: use a filter membrane with a pore size of 0.8 μm to obtain the wine mixed solution in step 3 to obtain wine liquid;

[0026] Step 5: Cold storage: Seal the wine liquid obtained by suction filtration in step 5 and put it in a control room at 3-6°C, shake it regularly once a day, and store it in cold storage for 25 days;

[0027] Step 6. Filling: After cooling, take out the wine and sterilize it for filling....

Embodiment 2

[0029] The invention provides a kind of wine cold treatment process, comprises the following steps:

[0030] Step 1. Freezing: Put the wine to be processed into a freezing tank and quickly freeze it to 2°C;

[0031] Step 2, extraction: take the lees yeast of the finished dry white wine, and extract the mannoprotein from the lees yeast by enzymatic hydrolysis for use;

[0032] Step 3, miscibility: put the mannoprotein extracted in step 2 into the wine in step 1, the amount of mannoprotein added is 25ml / g, stir evenly, and fully miscible;

[0033] Step 4: suction filtration: use a filter membrane with a pore size of 0.8 μm to obtain the wine mixed solution in step 3 to obtain wine liquid;

[0034] Step 5: Cold storage: Seal the wine liquid obtained by suction filtration in step 5 and put it in a control room at 3-6°C, shake it regularly once a day, and store it for 28 days;

[0035] Step 6. Filling: After cooling, take out the wine and sterilize it for filling.

Embodiment 3

[0037] The invention provides a kind of wine cold treatment process, comprises the following steps:

[0038] Step 1. Freezing: Put the wine to be processed into a freezing tank and quickly freeze it to 3°C;

[0039] Step 2, extraction: take the lees yeast of the finished dry white wine, and extract the mannoprotein from the lees yeast by enzymatic hydrolysis for use;

[0040] Step 3, miscibility: put the mannoprotein extracted in step 2 into the wine in step 1, the amount of mannoprotein added is 30ml / g, stir evenly, and fully miscible;

[0041] Step 4: suction filtration: use a filter membrane with a pore size of 0.8 μm to obtain the wine mixed solution in step 3 to obtain wine liquid;

[0042] Step 5: Cold storage: seal the wine liquid obtained by suction filtration in step 5 and put it in a control room at 3-6°C, shake it regularly once a day, and store it in cold storage for 30 days;

[0043] Step 6. Filling: After cooling, take out the wine and sterilize it for filling....

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Abstract

The invention discloses a cold treatment technology for grape wine. The cold treatment technology comprises the steps of freezing, extracting, mixing and dissolving, suction filtering, cold storing and filling. The cold treatment technology disclosed by the invention is characterized in that in a cold treatment process, mannose protein extracted from wine lees yeast is added into the grape wine; thus, a separating-out rate of potassium bitartrate and calcium tartrate crystalline is reduced, the potassium bitartrate and calcium tartrate crystalline can be slowly separated out, and cold stability of the grape wine is improved. The mannose protein not only can improve a lateral stability effect of the grape wine, but also can make the grape wine keep a style and a feature of a natural productand reduce a later chemical and physical treatment frequency and a later chemical and physical treatment degree. By means of performing cold treatment on the grape wine by the method disclosed by theinvention, not only is ageing of new wine is accelerated, but also raw color and acor taste of the wine are reduced, the taste is coordinated and palatable, and wine quality is improved; furthermore,stability of the grape wine is improved, and original taste and flavor of the wine are kept.

Description

technical field [0001] The invention relates to the technical field of wine products, in particular to a wine cold treatment process. Background technique [0002] To convert fresh grapes into wine, there must be many processes, not to mention the process of picking from the vine. That is to say, there are many processes that need to go through in the production process of entering the operation room. For example, the cold treatment process of wine is an extremely important link in modern wine production. [0003] The operation of artificially freezing wine to accelerate its aging and improve its stability. After the wine is cold-treated, its dissolved oxygen increases, which strengthens the oxidation, accelerates the aging of the new wine, reduces the greenness and sourness of the wine, and makes the taste harmonious and palatable, improving the quality of the wine. It can also accelerate the precipitation of tartrates, iron and phosphide, colloidal substances and live ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/052C12H1/06C12H1/07
Inventor 雷平
Owner 贵州神授酒业有限公司
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