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Low-temperature wine grape fermentation method

A fermentation method and grape technology, which is applied in the field of wine brewing, can solve the problems that grape raw materials are not easy to ferment, delay the separation time of skin residue, weaken the effect of maceration, and solve the effect of not easy to ferment

Pending Publication Date: 2021-07-23
山西戎子酒庄有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0006] The invention overcomes the deficiencies of the prior art and proposes a low-temperature wine grape fermentation method to solve the problem that grape raw materials are not easy to ferment under low temperature conditions

Method used

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Embodiment Construction

[0021] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention clearer, the present invention will be further described in detail in combination with the embodiments and accompanying drawings. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention. The technical solutions of the present invention will be described in detail below in conjunction with the embodiments and accompanying drawings, but the scope of protection is not limited thereto.

[0022] A method for fermenting wine grapes at low temperature, specifically comprising the following steps:

[0023] 1. When the low-temperature raw materials at 6-8°C are put into the tank, add about 20% of the total amount of yeast required (0.2Kg / ton) at the bottom of the tank along with the feed. Adding method: Taking a 72-ton tank as an example, it is planned to feed abo...

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Abstract

The invention provides a low-temperature wine grape fermentation method and belongs to the technical field of wine making. The method specifically comprises the steps: adding a small volume of saccharomyces to the bottom of a tank before low-temperature raw materials enter the tank, and inoculating the top of the tank with remaining saccharomyces when the temperature of the raw materials rises to 9 DEG C to 12 DEG C; and carrying out standing for 3-5 days, then, carrying out closed-cycle sprinkling and open-cycle sprinkling alternately, controlling liquid volume employed for cycled sprinkling, stopping cycled sprinkling operation until a temperature of grape fermented liquor in the tank reaches 26 DEG C to 28 DEG C, and then, performing subsequent processes. According to the method, successful completing of fermentation and uniqueness of quality of wine are guaranteed, the fermentation is complete, and thus, the problem that the grape raw materials are difficult in fermentation and incomplete in fermentation under low-temperature conditions is solved.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and relates to a low-temperature wine grape fermentation method. Background technique [0002] Generally, the wine grapes in hot production areas are harvested at a temperature of about 19 degrees. In order to pursue the freshness of the grapes, they will choose to harvest at a low temperature after the early morning. However, the feeding temperature is also about 13 degrees. Easier to initiate alcoholic fermentation. For the production of high-quality wine, wine grapes in cold and cool production areas have great potential. In these production areas, the physical and chemical indicators of wine grapes tend to reach the harvesting standard in October. These wineries will choose cold maceration technology, which will cost to maintain The temperature of the pulp is around 8-10 degrees. However, these operations are easy to implement for small tanks (5 tons to 10 tons), but it is difficult to...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 缪成鹏张文泉张晓红刘变英张晓敏刘桢王扬
Owner 山西戎子酒庄有限公司
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