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Dry white wine and aroma-enhancing brewing method thereof

A dry white wine and grape technology, applied in the field of wine processing, can solve the problems of low nutritional value of white wine, low utilization of flavor substances, lack of extraction of resveratrol, etc., to achieve the enhancement of a class of aroma and variety typicality, flavor Complexity, effects that increase complexity

Inactive Publication Date: 2019-11-15
青岛华东葡萄酿酒有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional dry white wine brewing process basically adopts the method of peeling and extracting clear juice to ferment. Studies have shown that in addition to rich aroma substances, grape skins also contain functional nutrients such as resveratrol, and resveratrol in the grape skins The content of alcohol is significantly higher than that of the pulp, and the utilization of flavor substances in white grape skins is relatively low in the traditional winemaking process, which limits the variety advantages to a certain extent, and is not conducive to giving full play to the characteristics of the grape variety. At the same time, the traditional winemaking process also lacks effective extraction of resveratrol in grape skins, making the nutritional value of white wine slightly inferior to that of red wine

Method used

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  • Dry white wine and aroma-enhancing brewing method thereof
  • Dry white wine and aroma-enhancing brewing method thereof
  • Dry white wine and aroma-enhancing brewing method thereof

Examples

Experimental program
Comparison scheme
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Embodiment Embodiment 1

[0055] One, embodiment embodiment 1: a kind of dry white wine adopts following method to brew to form:

[0056] (1) Requirements for raw materials: Choose Chardonnay grape varieties with a sugar content of 19.5brix or more. The grapes are required to have good maturity, a pH value of 3.2-3.5, a total acid content of 7.0-8.5g / L, and grapes that are fresh, disease-free, and mature. Good uniformity, no green fruit, moldy and rotten fruit, and no other foreign matter.

[0057] (2) Grape picking: Since semi-carbon dioxide impregnation requires a higher temperature, it is advisable to pick grapes at a time when the temperature is higher at noon; pick them by hand, avoid skin damage during the picking process, and ensure the ear and fruit to the greatest extent. To ensure the integrity of the grains, reduce the breakage rate, and weigh them after picking.

[0058] (3) Grape raw material treatment: Put the picked grapes into the destemming crusher, adjust the destemming crusher to de...

Embodiment 2

[0070] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the grape picking in step (2) should be carried out at night or in the early morning, the ambient temperature is lower than 20°C, and the grapes are picked into the cold storage for pre-cooling, reducing the temperature. The load per unit time of the refrigeration equipment in the follow-up process further improves the efficiency of entering the tank. The operating condition of the cold storage is 4°C, which has good thermal insulation performance. In addition, low-temperature freezing and temperature-returning treatment steps are added between step (3) grape raw material processing and (4) semi-carbon dioxide immersion, and its specific operations are as follows:

[0071] Low-temperature freezing: Choose a dipping tank (20T, 20KL) with small volume, good sealing and integrated cooling and heating temperature control system, destem the raw materials and put them into the tank whole, add sulfur ...

Embodiment 3

[0073] Embodiment 3: The difference between this embodiment and Example 1 is that the cold maceration process is increased between step (4) cold maceration and step (5) pressing, and its specific operation is as follows:

[0074] Cold maceration process: After the semi-carbon dioxide maceration, the must is transferred to the rotary fermenter through a peristaltic pump, and maceration enzymes (selected from X-Press or DSM Rapidase ), the addition amount is 20ppm, the temperature is controlled to 8°C, and the maceration lasts for 2 days. During the cold maceration process, an inert gas protection should be used to prevent the oxidation of the grape juice and avoid the loss of aroma substances. At the same time, the temperature should be strictly controlled below 10°C. Dissolution of phenolic substances from grape skins.

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Abstract

The invention discloses dry white wine and an aroma-enhancing brewing method thereof, and belongs to the technical field of wine processing. The key point of the technical scheme is the aroma-enhancing brewing method of the dry white wine. The method comprises the following steps: grape raw material treatment, semi-carbon dioxide impregnation, squeezing, clarification, fermentation, thermal stabilization treatment, cold stabilization treatment and cross flow. The method promotes the release of aroma substances in pericarp cells and further enhances the extraction of resveratrol in pericarp, and particularly improves the flower-and-fruit aroma intensity of neutral white grape varieties such as Chardonnay, so that the aroma expression of white wine is no longer limited by the attributes of grape varieties. The obtained dry white wine is rich in aroma, complex in flavor, complete in wine body, unique in style and strong in typicality, and health-care functions are further improved.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a dry white wine and an aroma-enhancing brewing method thereof. Background technique [0002] White wine is fermented and aged from grapes. The wine is fruity green, clear and transparent, with a refreshing smell, rich aroma and long aftertaste. It contains a variety of vitamins and is rich in nutrients. effect. White wine is subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine. Among them, dry white wine is famous for its easy drinking, refreshing and lively, and it is the best choice for wine introduction. When tasting dry white wine, aroma quality is very important to the sensory quality of dry white wine, which directly affects consumers' overall evaluation of dry white wine. [0003] In the prior art, the patent application document with the application number 200810180917.9 discloses a preparation method of Sauvignon Blan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 魏华磊段文佳刘春生邵丽蒋万枫孟佳敏张谦搏孙丙升鄢晓杭姜华张立新宋建祥王泉
Owner 青岛华东葡萄酿酒有限公司
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