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Method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine

A technology of sweet wine and grape pomace, which is applied in the field of wine making, can solve the problems of unsatisfactory and waste, and achieve the effect of simple operation, high utilization rate of raw materials and strong taste

Pending Publication Date: 2020-06-02
NINGXIA VOCATIONAL TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, diversified and personalized foods have sprung up, and the long-term solidified flavor and taste of wine are increasingly unable to meet the needs of the current personalized market.
[0004] At present, wine pomace is the "waste residue" produced by major wineries in the process of wine processing. Grape pomace accounts for about 1 / 5 of grape raw materials, and there has been a great waste for a long time

Method used

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  • Method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine
  • Method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] a. Select 3 tons of Merlot grapes, 1 tons of Muscat grapes, 3 tons of Muscat grapes, 3 tons of Muscat grapes, and 1 ton of Muscat grapes that are fully mature and of good quality, sort, destem, grain sort, and crush to obtain grape must, and control the destemming rate to greater than 90% %, the broken rate is greater than 70%. Add sulfur dioxide and 25mg / L pectinase to the grape must, detect the free sulfur dioxide content in the grape must, keep it at 30mg / L, circulate evenly, soak at 3-10°C for 3 days at low temperature, 230g of grape must reducing sugar / L.

[0041] b. Obtain grape juice A and solid part after maceration, extract all grape juice A and store in a 3-10°C freezing tank, squeeze the solid part, and obtain grape juice B and solid residue after pressing.

[0042] In this embodiment, 3.6t of grape juice A, 2.0t of grape juice B and 2.0t of solid residue were obtained.

[0043] c. Pump grape juice B into the fermentation tank, add yeast at a concentration...

Embodiment 2

[0049] a. Select 5t of fully mature Merlot grapes, 1t of Muscat grapes and 2t of Gernischt grapes, destem, grain sort, and crush to obtain grape mash, control the destemming rate to greater than 90%, and the crushing rate to greater than 70%. Add sulfur dioxide and 25mg / L pectinase to the grape must, detect the free sulfur dioxide content in the grape must, keep it at 30mg / L, circulate evenly, soak at 3-10℃ for 3 days, the sugar content of the grape must 200g / L.

[0050] b. Obtain grape juice A and solid part after maceration, extract all grape juice A and store in a 3-10°C freezing tank, squeeze the solid part, and obtain grape juice B and solid residue after pressing.

[0051] This embodiment obtains 3.2t of grape juice, 1.8t of grape juice B, and 2.6t of solid residue.

[0052] c. Pump grape juice B into the fermentation tank, add yeast at a concentration of 20mg / L, control the fermentation temperature at 18-20°C, periodically circulate ventilation and oxygen supply, and m...

Embodiment 3

[0058] a. Select 7 tons of fully mature Merlot grapes and 1 tg of Muscat grapes, destem, grain sort, and crush to obtain grape must, control the destemming rate to greater than 90%, and the crushing rate to greater than 70%. Add sulfur dioxide and 25mg / L pectinase to the grape must, detect the free sulfur dioxide content in the grape must, keep it at 50mg / L, circulate evenly, soak at 3-10°C for 3 days, the sugar content of the grape must 220g / L.

[0059] b. Obtain grape juice A and solid part after maceration, extract all grape juice A and store in a 3-10°C freezing tank, squeeze the solid part, and obtain grape juice B and solid residue after pressing.

[0060] In this embodiment, 3.6t of grape juice A, 1.6t of grape juice B and 2.4t of solid residue were obtained.

[0061] c. Pump grape juice B into the fermentation tank, add yeast at a concentration of 20mg / L, control the fermentation temperature at 18-20°C, periodically circulate ventilation and oxygen supply, and measure...

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Abstract

The invention discloses a method for continuously producing low-alcohol sweet wine and grape skin-residue fruit juice wine, and relates to the wine brewing field. The method comprises the following steps: (a) removing stems of grapes, carrying out crushing, adding sulfur dioxide and pectase, carrying out uniform stirring, and carrying out low-temperature steeping for 3 days; (b) pumping grape juice A into a freezing tank, and squeezing solid parts, so as to obtain grape juice B and solid residue, wherein the mass ratio of the grape juice A to the grape juice B to the solid residue in the grapes is (40-50) to (20-25) to (20-35); (c) adding yeast into the grape juice B for realizing complete fermentation, carrying out standing at 3-10 DEG C for 14-30 days, pumping clear wine liquid into thefreezing tank to be mixed with the grape juice A, adding tangerine peel, the pectase and bentonite, and carrying out uniform circulation, standing, filtration, blending, stability treatment and sterilization, so as to obtain low-alcohol sweet wine; and (d) fermenting the solid residue obtained in the step (b) with glutinous rice, pearl barley, fresh red dates and the tangerine peel, carrying out cooling, squeezing and aging, and carrying out filtration, blending, stability treatment and sterilization, so as to obtain grape skin-residue fruit juice wine.

Description

technical field [0001] The invention relates to the field of winemaking, in particular to a method for continuously producing low-alcohol sweet wine and grape pomace wine. Background technique [0002] Wine is a kind of fruit wine made from grapes. It has a development history of tens of thousands of years. With the improvement of people's living standards, more and more consumers love wine. More and more consumers accept the effects of the rich active substances in wine to relieve fatigue, lower cholesterol, promote intestinal digestion, and beautify the skin. [0003] At present, China's wine industry has a single type of wine, mainly dry red and dry white, with an alcohol content of around 12%, and there is almost no market for low-alcohol specialty wines. With the improvement of people's living standards, diversified and personalized food has sprung up, and the long-term solidified flavor and taste of wine can no longer meet the needs of the current personalized market....

Claims

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Application Information

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IPC IPC(8): C12G1/14C12G1/022C12G3/021C12G3/022C12G3/024C12G3/026
CPCC12G1/14C12G1/0203C12G3/021C12G3/022C12G3/024C12G3/026
Inventor 张存智姚瑞佳
Owner NINGXIA VOCATIONAL TECH COLLEGE
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