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Preparation method of sulfur-free fermented Shine Muscat grape distilled wine

A technology of sunshine rose and distilled wine, which is applied in the field of wine making, can solve the problems of high energy consumption, long distillation time, and high content of by-products, and achieve the effects of reduced energy consumption, reduced damage, and convenient use

Pending Publication Date: 2021-04-23
江苏怡亨酒庄有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing sulfur-free fermented Sunshine Rose distilled wine, which has the advantages of no additives and good flavor, and solves the problem of long distillation time, high energy consumption and The loss of active substances and fruit aroma is large, and in order to obtain brandy with an alcohol content of 38%-42% vol, it is generally diluted with other low-alcohol distilled liquors and water, but these low-alcohol distilled liquors contain high by-products such as methanol and formaldehyde. The addition of additives in the process seriously affects the flavor of the distilled liquor itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023]Example 1: A method of preparing a sulfur fermented sun rose distillar wine, including the following steps:

[0024]1) Selecting materials, at the morning temperature at sunny day, collecting fresh food, collecting grapes, hosted the grapes, and remove the disease, rotten, cyan, the second fruit and impurities, and the use of automatic fringed crusher is broken. Get the skin of the leather grape juice.

[0025]2) Fermentation, adding a low temperature fermentation in a leather grape juice solution, the temperature is controlled at 14 ° C, fermented to the residual sugar 4g / L and below, and flipped with oxygen to sufficient contact to make the grape skin inserted. After 1 day, the grape juice was pulled out on the grape, and then filtered the grape skin and grape seeds to warm the fermentation broth at 16 ° C, and controlled warm acid fermentation, the fermentation process did not add antioxidant sulfur dioxide.

[0026]3) Distillation purification, the sun rose grape fermentation gau...

Embodiment 2

[0035]Example 2: A method of preparing a sulfur fermented sun rose fillation wine, including the following steps:

[0036]1) Selecting a material, at the morning temperature at sunny days, collecting fresh food at 15 ° C, and collecting the grapes to be selected, remove the disease, rotten, cyan, the second fruit and impurities, and the use of automatic fringed crusher in addition to the infarction. Get the skin of the leather grape juice.

[0037]2) Fermentation, add a small yeast to the leather grape juice, low temperature fermentation, temperature control at 14 ° C -22 ° C, fermented to the residual sugar 4g / L and below, and flipped with oxygen sufficient contact to make the grape skin Sinking, two days later, the grape juice was pulled out on the grape, and then filtered the grape skin and grape seeds to warm the fermentation liquid at 18 ° C, and controlled the hydrogenated fermentation, the fermentation process did not add antioxidant sulfur dioxide.

[0038]3) Distillation purificat...

Embodiment 3

[0047]Example 3: A method of preparing a sulfur fermented sun rose fillation wine, including the following steps:

[0048]1) Selecting materials, at the morning temperature at sunny, collect fresh food grapes at 14 ° C, and the ranks of the collected grapes are immediately sorted, remove the disease, rotten, cycling, the second fruit and impurities, and the use of automatic fringed crusher in addition to the infarction. Get the skin of the leather grape juice.

[0049]2) Fermentation, adding a small yeast low temperature fermentation in a leather grape juice solution, temperature control is stopped at 22 ° C, fermented to residual sugar 4g / L and below, and turning it with oxygen to make the grape skin inserted, After 3 days, the grape juice was pulled out on the grape, and then filtered the grape skin and grape seeds to warm the fermentation broth at 20 ° C, and control the oxidant, the fermentation process did not add antioxidant sulfur dioxide.

[0050]3) Distillation purification, the s...

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Abstract

The invention relates to the technical field of wine brewing, and discloses a preparation method of sulfur-free fermented Shine Muscat grape distilled wine. The preparation method comprises the following steps: selecting materials, specifically, harvesting fresh grapes when the temperature is less than or equal to 17 DEG C in the morning of a sunny day, immediately sorting the harvested grapes, removing grapes with diseases, rotten grapes, green grapes, inferior grapes and impurities, and removing stems and crushing the grapes by using an automatic stem removing crusher to obtain a grape juice solution with peel. According to the preparation method of the sulfur-free fermented Shine Muscat grape distilled wine, the fruit aroma of the grape variety can be kept through one-time distillation, and the mellow aroma is given by a distillation process; meanwhile, in the method, low-temperature harvesting, rapid stem removing and crushing, enzymolysis squeezing and low-temperature fermentation are adopted, an antioxidant sulfur dioxide is not added in the whole process, and the strong rose fruit aroma is kept through sulfur-free temperature control and acid preservation fermentation, so that the Shine Muscat grape distilled wine has the nutritional value of grape wine and the sweet taste of Baijiu, the harm of methanol and formaldehyde to a human body is reduced, and a user drinks the sulfur-free fermented Shine Muscat grape distilled wine conveniently.

Description

Technical field[0001]The present invention relates to the field of brewing, in particular a method for preparing a sulfur fermented sun rose fillation wine.Background technique[0002]Usually the grape distillation wine refers to the high wine obtained by distillation after brewing grape juice. It is also known as Braineland, and the oyl bucket is blended. It is brandy. Brands are often seen "Wine's soul * # *, the world Many countries have produced brandy, the brandy of liquor is generally 38% -42% Vol, but the current 52% Vol fresh food grape distillation wine products are still blank.[0003]Most of the original alcoholic alcoholic alcohol is used in the production of wine grapes, which uses a flying grape juice to obtain a secondary distillation method. The second distillation distillation time is long, the energy consumption and the active material and the fruit fragrance have a large loss. In order to obtain a Brande of 38% -42% Vol, a white-free distilled wine is added to other l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12H6/02C12R1/865
CPCC12G1/0203C12H6/02
Inventor 刘春泉胡诚徐亚元李元继李大婧聂梅梅简小艳刘阚肖亚冬黄国昌项鹏程
Owner 江苏怡亨酒庄有限公司
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