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Brewing technology for Guipu 6 grape wine

A wine and technology technology, applied in the field of brewing technology of Guipu No. 6 wine, which can solve the problems of lack of aroma level and weak structure and skeleton, and achieve the effects of aroma balance and stability, uniform transmission, and little influence on nutritional components

Inactive Publication Date: 2019-05-31
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewed wine has rich fruity aroma, stable color and balanced wine body. The disadvantages are lack of aroma level, light body and weak structure

Method used

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  • Brewing technology for Guipu 6 grape wine
  • Brewing technology for Guipu 6 grape wine
  • Brewing technology for Guipu 6 grape wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A brewing process of Guipu No. 6 wine, comprising the following steps,

[0038] S1. Raw material selection:

[0039] Two kinds of Guipu No. 6 grapes were selected as raw materials, namely Guipu No. 6 A and Guipu No. 6 B;

[0040] The sugar content of Guipu No. 6 A is >185g / L, the content of titrated acid (calculated as tartaric acid) is 6-10g / L, and the pH value is 2.8-3.5;

[0041] The sugar content of the Guipu No. 6 B is less than 160g / L, the titratable acid (calculated as tartaric acid) content is 3-5g / L, and the pH value is 3.5-4.0.

[0042] S2. Preparation of base wine

[0043] Pick Guipu No. 6 A and Guipu No. 6 B respectively, then wash, crush, alcohol-ferment, and separate to obtain original wine A and original wine B; then mix original wine A and original wine B according to the volume ratio of 1:2 to obtain original wine for later use. Finally, post-fermentation is carried out to obtain the original base wine.

[0044] The alcoholic fermentation process of...

Embodiment 2

[0058] A brewing process of Guipu No. 6 wine, comprising the following steps,

[0059] S1. Raw material selection:

[0060] Two kinds of Guipu No. 6 grapes were selected as raw materials, namely Guipu No. 6 A and Guipu No. 6 B;

[0061] The sugar content of Guipu No. 6 A is >185g / L, the content of titrable acid (calculated as tartaric acid) is 6-10g / L, and the pH value is 2.8-3.5;

[0062] The sugar content of the Guipu No. 6 B is less than 160g / L, the titratable acid (calculated as tartaric acid) content is 3-5g / L, and the pH value is 3.5-4.0.

[0063] Guipu No. 6 A is selected from vineyard areas with an altitude higher than 800 meters, limestone soil, and a temperature difference between day and night from June to August > 10°C; Guipu No. 6 B is selected from vineyard areas with an altitude of less than 100 meters, karst landforms, and mineral red soil .

[0064] S2. Preparation of base wine

[0065] Pick Guipu No. 6 A and Guipu No. 6 B respectively, then wash, crush, a...

Embodiment 3

[0080] A brewing process of Guipu No. 6 wine, comprising the following steps,

[0081] S1. Raw material selection:

[0082] Two kinds of Guipu No. 6 grapes were selected as raw materials, namely Guipu No. 6 A and Guipu No. 6 B;

[0083] Guipu No. 6A is selected from the vineyards of Yao'e Village, Lutong Town, Jingxi City, Guangxi, where the altitude is higher than 800 meters, the limestone soil, and the temperature difference between day and night in June-August is >10℃.

[0084] Guipu No. 6B is selected from the vineyards of Batuo Village, Wuming District, Nanning City, a vineyard area with an altitude of less than 100 meters, karst landforms, and mineral red soil.

[0085] The physical and chemical indicators of Guipu No. 6 A and Guipu No. 6 B are shown in Table 1 below.

[0086] Table 1 Physical and chemical indicators of raw materials

[0087] sample

Soluble solids%

Titratable acid g / L

pH

Total sugar g / L

Guipu 6A

20.1

8.91

3.32...

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Abstract

The invention provides a brewing technology for Guipu 6 grape wine, and relates to the technical field of grape wine brewing. The technology comprises the following steps of raw material selection, base wine preparation, oak barrel ageing, blending and rapid curing. According to the brewing technology, Guide 6 grape raw materials of different characteristics are fused, and on the basis of the means such as the oak barrel ageing technology, the variety blending technology and the rapid ageing technology, the high-quality grape wine with the smooth taste, abundant fragrance, balanced structure and high ageing capability is brewed.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a brewing process of Guipu No. 6 wine. Background technique [0002] Wine is rich in a variety of nutrients, which have a good auxiliary effect on regulating and maintaining the physiological functions of the human body. Therefore, more and more people choose to drink wine, and they also have diversified requirements for wine types. High-end and high-quality wine should have good quality in terms of color, taste, structure and aroma characteristics. A high-quality wine depends on good raw materials, scientific fermentation control, appropriate aging methods and blending techniques. Wine should have a certain aging ability in order to have richer possibilities of change and endow it with collection value. [0003] It is traditionally believed that the raw material production areas for producing high-quality wine in the world are concentrated at 30-50° north latitude. Therefo...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 张劲成果谢太理谢林君周咏梅周思泓吴代东
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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