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Onion grape wine and preparation method thereof

A wine and grape original wine technology, applied in the field of onion wine and its preparation, can solve the problems of not meeting the quality needs of high-end consumers, uneven wine quality, high content of bacteria and impurities, etc., to eliminate free radicals, shorten process time, The effect of protecting blood vessels

Inactive Publication Date: 2018-06-01
集安福海葡萄酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the wine mainly adopts the traditional brewing process, namely: grapes - destemming and crushing - alcoholic fermentation with skins - separation of skins - storage - clarification - sterilization - filling, the quality of the wines obtained is uneven, and the content of bacteria and impurities is in line with National requirements, but the content of bacteria and impurities is still high, a large amount of preservatives and antioxidants need to be added, the shelf life is short, the taste is not good, and the nutrition is not balanced, which cannot meet the quality needs of high-end consumers

Method used

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  • Onion grape wine and preparation method thereof
  • Onion grape wine and preparation method thereof
  • Onion grape wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of embodiment 1 dry onion wine

[0042] (1) Grape sorting: select red grapes that are fresh, free of mildew, free of impurities, free of disease, free of phytotoxicity, and free of pollution. The sugar content of the red grape juice is ≥140g / L.

[0043] (2) Destemming and crushing: Put the red grapes into the destemming crusher through the conveyor. Pulp (juice) cannot be in direct contact with metals such as iron and copper.

[0044] (3) Fruit pulp into the tank: the crushed pulp is input into the fermentation tank through the pulp pump, and the input amount of the pulp is 75% of the tank capacity; slowly and evenly add potassium metabisulfite with a concentration of 56% according to 60mg / L , add pectinase at 25mg / L. The usage of pectinase is: put the required amount of pectinase into 10 times pure water, stir and dissolve, add it to the tank, and mix it with pump circulation;

[0045] (4) Alcoholic fermentation:

[0046] Add yeast: add yeast 6 hours...

Embodiment 2

[0063] The preparation of embodiment 2 semi-dry onion wine

[0064] (1) Grape sorting: select red grapes that are fresh, free of mildew, free of inclusions, disease-free, phytotoxicity, and pollution-free, and the sugar content of the red grape juice is ≥160g / L.

[0065] (2) Destemming and crushing: Put the red grapes into the destemming crusher through the conveyor. Pulp (juice) cannot be in direct contact with metals such as iron and copper.

[0066] (3) Fruit pulp into the tank: the crushed pulp is input into the fermentation tank through the pulp pump, and the pulp input is 75% of the tank capacity; slowly and evenly add potassium metabisulfite with a concentration of 56% at 50 mg / L , add pectinase at 20mg / L. The usage of pectinase is: put the required amount of pectinase into 10 times pure water, stir and dissolve, add it to the tank, and mix it with pump circulation;

[0067] (4) Primary fermentation:

[0068] Add yeast: add yeast 6 hours after adding pectinase, the a...

Embodiment 3

[0085] The preparation of embodiment 3 semi-sweet onion wine

[0086] (1) Grape sorting: select white grapes that are fresh, free of mildew, free of impurities, free of disease, free of phytotoxicity, and free of pollution. The sugar content of the white grape juice is ≥170g / L.

[0087] (2) Destemming and crushing: Put the white grapes into the destemming crusher through the conveyor. Pulp (juice) cannot be in direct contact with metals such as iron and copper.

[0088] (3) Fruit pulp into the tank: the crushed pulp is input into the fermentation tank through the pulp pump, and the pulp input is 75% of the tank capacity; slowly and evenly add potassium metabisulfite with a concentration of 56% according to 65mg / L , add pectinase at 30mg / L. The usage of pectinase is: put the required amount of pectinase into 10 times pure water, stir well and dissolve, add it to the tank, and mix it with pump circulation;

[0089] (4) Primary fermentation:

[0090] Add yeast: add yeast 6 hou...

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Abstract

The invention discloses onion grape wine and preparation method thereof, and belongs to the technical field of wine brewing. Specifically, the preparation method comprises such steps as grape sorting,alcohol fermentation, conducting separating and pressing, conducting tank exchanging for two times, conducting clarifying for two times, conducting filtering for three times and the like. The prepared onion grape wine is bright and moist in color, clear and transparent, free from obvious suspended solids or impurities, fresh, mellow and pure in taste and full in wine body, and the onion grape wine, which is added with an onion extracting solution, not only can protect blood vessels, prevent arteriosclerosis and reduce cholesterol but also has functions of scavenging free radicals, resisting oxidation, resisting cancers and delaying aging, stimulating appetite and promoting digestion. Besides the functions, the onion grape wine can also relieve greasy feeling, and the grape wine is more pleasant to palate and is better in taste.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to an onion wine and a preparation method thereof. Background technique [0002] Wine is an alcoholic drink made from fresh grapes or grape juice through full or partial fermentation. The composition of wine is quite complicated. It is a fruit wine brewed by natural fermentation. It contains the most grape juice, accounting for more than 80%, followed by alcohol naturally fermented by the sugar in grapes, generally 10-13%. , there are more than 1,000 kinds of remaining substances, and there are more than 300 kinds of important ones. Other important components of wine, such as wine acid, fruit, minerals and tannins. Although the proportion of these substances is not high, they are the decisive factors for the quality of wine. High-quality and delicious wines are because they can present a balance of organizational structure, which makes people enjoy endless taste. Not on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022C12G1/08C12G1/00C12H1/048C12H1/07
CPCC12G1/00C12G1/02C12G1/0203C12G1/04C12G1/08C12G2200/21C12H1/0408C12H1/063
Inventor 俞霖
Owner 集安福海葡萄酒有限公司
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