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Fruity raspberry wine fermentation process

A fermentation process and technology for raspberry wine, applied in the field of winemaking, can solve the problems of overly acidic and unbalanced taste of raspberry wine, and achieve the effects of protecting color depth and stability, good acidity and volume, and preventing color loss.

Inactive Publication Date: 2018-11-06
PILOT GRAPE WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a fruit-flavored raspberry wine fermentation process, which can solve the imbalance caused by the over-acid taste of raspberry wine during the brewing process.

Method used

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  • Fruity raspberry wine fermentation process
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  • Fruity raspberry wine fermentation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of fruit flavor type raspberry wine fermentation technology, comprises the steps:

[0035] S1. Broken raspberries. After the raspberries are crushed, add 80mg / L pectinase Lafase HeGrand Cru and 80mg / L potassium metabisulfite at the outlet of the crusher, add compressed oak chips 2g / L at the mouth of the tank, and after all the raspberries are crushed, cycle Take a full can and add 0.1g / L Tanin VR Supra during circulation.

[0036] S2. Reduce acidity and pick up yeast. Control the temperature so that the temperature of the juice reaches 16°C. During the heating process, use NaHCO3 to adjust the pH of the raspberry juice to 3.4. L (calculated according to the amount of juice) yeast nutrient Superstart Rouge.

[0037] S3. Adjust the alcohol content and make a reasonable cycle. After the specific gravity drops by 10 points, adjust the sugar content to 212g / L, so that the alcohol content of the fermented raspberry wine is 12% VOL. When the fermented most vigorous ...

Embodiment 2

[0040] A kind of fruit flavor type raspberry wine fermentation technology, comprises the steps:

[0041] S1. Broken raspberries. After the raspberries are crushed, add 80mg / L pectinase Lafase HeGrand Cru and 80 / L potassium metabisulfite at the outlet of the crusher, and add compressed oak chips 2g / L at the mouth of the tank. After all the raspberries are crushed, cycle Take a full can and add 0.2g / L Tanin VR Supra during circulation.

[0042] S2. Reduce acidity and pick up yeast. Control the temperature so that the temperature of the juice reaches 16°C. During the heating process, use NaHCO3 to adjust the pH of the raspberry juice to 3.5. L (calculated according to the amount of juice) yeast nutrient Superstart Rouge.

[0043] S3. Adjust the alcohol content and make a reasonable cycle. After the specific gravity drops by 10 points, adjust the sugar content to 212g / L, so that the alcohol content of the fermented raspberry wine is 12% VOL. When the fermented most vigorous sp...

Embodiment 3

[0046] A kind of fruit flavor type raspberry wine fermentation technology, comprises the steps:

[0047] S1. Broken raspberries. After the raspberries are broken, add pectinase Lafase He Grand Cru80mg / L and 80mg / L potassium metabisulfite at the outlet of the crusher, add compressed oak chips 2g / L and Nobile Fresh 1g / L at the mouth of the tank After the berries are crushed, circulate a whole can, and add 0.25g / L Tanin VR Supra during the circulation.

[0048] S2. Reduce acidity and pick up yeast. Control the temperature so that the temperature of the juice reaches 16°C. During the heating process, use NaHCO3 to adjust the pH of the raspberry juice to 3.6. L (calculated according to the amount of juice) yeast nutrient Superstart Rouge.

[0049] S3. Adjust the alcohol content and make a reasonable cycle. After the specific gravity drops by 10 points, adjust the sugar content to 212g / L, so that the alcohol content of the fermented raspberry wine is 12% VOL. When the fermented ...

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Abstract

The invention discloses a fruity raspberry wine fermentation process. The process is characterized in that: S1, raspberry breaking: After the raspberry is broken, the pectinase and the potassium bisulfite are added at the exit of the crushers, compressed oak cuttings are added at the canister, all the raspberries are broken, the process is recycled to obtain the whole tank quantity, and the tannins are added in the cycle; S2, acid lowering, yeast selection: temperature control, in the process of heating, adjusting the pH of the raspberry juice with NaHCO3 between 3.4 and 3.7, and the temperature reached 16 DEG, the juice is connected with 0.2g / L yeast and 0.2g / L yeast nutrition agent; S3, the wine degree is adjusted and reasonable circulation is carried out; S4, after fermentation, the raspberry wine is separated from the skin residue, and the potassium bisulfite is uniformly distributed, the full tank is stored, then the raspberry wine is gummed, clarified frozen and filtered and filled into bottles.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a fruity-flavored raspberry wine fermentation process. Background technique [0002] Raspberry (Raspberry) is also known as raspberry. Raspberry is a perennial fruit tree. It is an intermediate type of shrub and semi-shrub. It is distributed in temperate and cold regions. Its fruit is sweet and sour. It has been cultivated in Europe and the United States for hundreds of years. In recent years, it has become a new green fruit in my country. . Grape fruit contains a large amount of vitamin C (5 times that of apples and 6 times that of grapes), protein, mineral elements, 17 kinds of amino acids (including 8 kinds of essential amino acids), and the amino acids of glucose and fructose that are easily absorbed by the human body exceed 1%, the organic acid content is more than 1%, mainly citric acid and malic acid, of which the citric acid content accounts for more than 90% of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李春光
Owner PILOT GRAPE WINE IND CO LTD
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