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Sweet low-alcohol pink wine brewing method

A technology for mellow pink wine and red grapes, which is applied in the preparation of wine, the method based on microorganisms, and the preparation of alcoholic beverages, etc. It can solve the problems of not being suitable for industrial production, lack of aroma, and high acidity, and achieve lower alcohol content, sweetness and refreshing The effect of simple taste and process

Inactive Publication Date: 2018-03-23
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods will cause insufficient aroma, high acidity, poor quality and high cost in the finished wine, and are not suitable for industrial production

Method used

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  • Sweet low-alcohol pink wine brewing method

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Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the brewing method of the sweet type low-alcohol rosé wine of the present embodiment, comprises the following steps:

[0023] (1) Dissolve non-Saccharomyces cerevisiae Metschnikowia pulcherrima in 20 times the volume of distilled water, first activate it in a constant temperature water bath at 33°C for 15 minutes; then add an equal volume of red grape juice, activate it in a constant temperature water bath at 28°C for 15 minutes, and obtain non-Saccharomyces cerevisiae activation solution .

[0024] (2) After sorting, destemming, and crushing, the red grapes after picking are put into the fermenter with skin residue, and 40 mg / L of SO is added according to its mass. 2 and 20mg / L of pectinase, macerated at 4°C for 48h, and filtered to remove the pomace to obtain red grape juice.

[0025] (3) Add the non-Saccharomyces cerevisiae activation liquid at 0.10 g / L to the raw juice, leave it to ferment at a constant temperature at 23° C., shake the bottle three ti...

Embodiment 2

[0031] Embodiment 2: the brewing method of the sweet type low-alcohol rosé wine of the present embodiment, comprises the following steps:

[0032] (1) Dissolve non-Saccharomyces cerevisiae Metschnikowia pulcherrima in 10 times the volume of distilled water, first activate it in a constant temperature water bath at 28°C for 5 minutes; then add an equal volume of red grape juice, activate it in a constant temperature water bath at 20°C for 5 minutes, and obtain non-Saccharomyces cerevisiae activation solution .

[0033] (2) After sorting, destemming, and crushing, the red grapes after picking are put into the fermenter with skin residue, and 40 mg / L of SO is added according to its mass. 2 and 20mg / L of pectinase, macerated at 0°C for 24 hours, and filtered to remove the pomace to obtain red grape juice.

[0034] (3) Add the non-Saccharomyces cerevisiae activation liquid at 0.25 g / L to the raw juice, leave it to ferment at a constant temperature at 23° C., shake the bottle three...

Embodiment 3

[0040] Embodiment 3: the brewing method of the sweet type low-alcohol rosé wine of the present embodiment, comprises the following steps:

[0041] (1) Dissolve the non-Saccharomyces cerevisiae Metschnikowia pulcherrima in 15 times the volume of distilled water, and activate it in a constant temperature water bath at 30°C for 10 minutes; then add an equal volume of red grape juice and activate it in a constant temperature water bath at 25°C for 10 minutes to obtain a non-Saccharomyces cerevisiae activation solution .

[0042] (2) After sorting, destemming, and crushing, the red grapes after picking are put into the fermenter with skin residue, and 40 mg / L of SO is added according to its mass. 2 and 20mg / L of pectinase, macerated at 2°C for 36h, and filtered to remove the pomace to obtain red grape juice.

[0043](3) Add the non-Saccharomyces cerevisiae activation liquid at 0.2 g / L to the raw juice, leave it to ferment at a constant temperature at 25° C., shake the bottle three...

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Abstract

The invention discloses a sweet low-alcohol pink wine brewing method which includes the steps: (1) performing water-bath activation on non-saccharomyces yeasts Metschnikowiapulcherrima to obtain non-saccharomyces yeast activation solution; (2) feeding red grape juice residues with skins into a tank, adding SO2 and pectinase and impregnating and filtering the materials to obtain raw pink grape juice; (3) adding the non-saccharomyces yeast activation solution into the raw juice and performing constant temperature fermentation to obtain non-saccharomyces yeast fermentation liquor; (4) performingwater-bath activation on saccharomyces cerevisiae ES488 to obtain saccharomyces cerevisiae activation solution; (5) adding the activated saccharomyces cerevisiae activation solution into the non-saccharomyces yeast fermentation liquor, and performing constant temperature fermentation to obtain low-alcohol fermentation liquor; (6) performing constant temperature standing on the low-alcohol fermentation liquor to obtain low-alcohol clear juice; (7) performing cross flow filtration on the low-alcohol clear juice to obtain low-alcohol wine juice; (8) adding SO2 into the low-alcohol wine juice andfilling the tank with the juice to obtain sweet low-alcohol pink wine. Raw materials are easily obtained, the process is simple, consumer groups are wide, and industrial production is easily realized.

Description

technical field [0001] The invention relates to the technical field of food brewing, in particular to a method for brewing sweet low-alcohol pink wine. Background technique [0002] According to GB 15037-2006, low-alcohol wine refers to wines with an alcohol content of 1.0% to 7.0% (volume fraction) that are made from fresh grapes or grape juice through full or partial fermentation and processed by special techniques. Low-alcohol wine has the basic properties of ordinary wine, such as color, aroma, and nutritional components. . At the same time, the alcohol reduction of various wines has become the trend of wine development, and the research and development of low-alcohol wines has broad development prospects. [0003] Because low-alcohol wine has special requirements for alcohol content, its production process is different from that of ordinary wine. At present, there are several ways to produce low-alcohol wine at home and abroad: reduce the fermentable sugar in grapes ...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12G1/022C12G1/04C12R1/865C12R1/645
CPCC12G1/02C12G1/0203C12G1/04C12G2200/05
Inventor 祝霞杨学山王媛韩舜愈张波马腾臻刘琦宋茹茹
Owner GANSU AGRI UNIV
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