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Preparation process of wine

A preparation process and wine technology, which is applied in the field of wine preparation process, can solve the problems of low alcohol content and complex aroma, and achieve the effect of strong aroma, complex aroma and rich aroma substances

Active Publication Date: 2021-10-26
HUBEI JINQIU AGRI HIGH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are many types of wine brewing techniques, the advantages and disadvantages of wine are also obvious. Among them, aroma is the soul of wine. With the development of wine industry, people are no longer satisfied with simple sporadic aromas, but are pursuing more complex aromas. , full-bodied wines with lower alcohol content

Method used

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  • Preparation process of wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In step S1, two kinds of grapes, Cabernet Sauvignon and Cabernet Franc, are selected, picked during the ripening period of the grapes, and mildewed and diseased fruits are removed. The selected grapes are destemmed and softly crushed. The temperature is controlled throughout the process, and the temperature is 6 ℃;

[0033] Step S2, taking 100 L of crushed red grape juice with pomace, adding 8 g of food-grade potassium metabisulfite, 2 g of pectinase, and adding 2 g of peony pollen to it to obtain grape must, and controlling the temperature to 6°C;

[0034] Step S3, immersing the grape must prepared in step S2 in a fermenter, the immersion temperature is 6°C, and taking out 10 L of clear liquid after 2 days of immersion;

[0035] Step S4, select peony petals with no damage on the surface, crush them, add 80°C hot water twice the mass of peony petals for extraction, and filter to obtain filtrate 1; filter residue is extracted again with twice the mass of 90°C hot water t...

Embodiment 2

[0040]Step S1, select Cabernet Sauvignon grapes, pick them during the ripening period of the grapes, remove mildewed and diseased fruits, remove the stems of the screened grapes, gently crush them, and control the temperature during the whole process, the temperature is 10°C;

[0041] Step S2, taking 100 L of crushed red grape juice with pomace, adding 9 g of food-grade potassium metabisulfite, 3 g of pectinase, and adding 10 g of peony pollen to it to obtain grape must, and controlling the temperature at 10°C;

[0042] Step S3, immersing the grape mash prepared in step S2 in a fermenter at a temperature of 10° C., taking out 15 L of clear liquid after 6 days of immersion;

[0043] Step S4, select peony petals with no damage on the surface, crush them, add 90°C hot water 4 times the mass of peony petals for extraction, and filter to obtain filtrate 1; filter residue is extracted again with 3 times the mass of 95°C hot water to obtain the filtrate 2; Combine filtrate 1 and filt...

Embodiment 3

[0048] In step S1, two kinds of grapes, Cabernet Sauvignon and Pinot Noir, are selected, picked during the ripening period of the grapes, and mildewed and diseased fruits are removed, and the selected grapes are destemmed and softly crushed. The temperature is controlled throughout the process, and the temperature is 8 ℃;

[0049] Step S2, taking 100 L of crushed red grape juice with pomace, adding 8.5 g of food-grade potassium metabisulfite, 2.5 g of pectinase, and 7.5 g of peony pollen to obtain grape must, and controlling the temperature at 8°C;

[0050] Step S3, immersing the grape mash prepared in step S2 in a fermenter at a temperature of 8° C., taking out 10 L of supernatant liquid after 4 days of immersion;

[0051] Step S4, select peony petals with no damage on the surface, crush them, add 85°C hot water 3 times the mass of peony petals for extraction, and filter to obtain filtrate 1; filter residue is extracted again with 3 times the mass of 95°C hot water to obtain ...

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Abstract

The invention relates to a preparation process of wine, which comprises the following steps: selecting grapes, removing stems, gently crushing, adding food-grade potassium metabisulfite, pectase and peony pollen to obtain grape mash, dipping at low temperature, taking out 5-15% of clear liquid, adding peony petal extracting solution, and fermenting to obtain base wine 1, or adding peony petals before fermentation, and fermenting together; and heating the grape mash with peel residues to ferment, filtering to obtain base wine 2, blending the base wine 1 and the base wine 2 according to a mass ratio of 1: (3-9), and homogenizing, clarifying and canning the blended mixed wine liquid to obtain a bottle of wine with strong aroma. According to the preparation process of wine provided by the invention, the original aroma of the wine can be ensured, different flavors can be increased, and the wine is richer in aroma, low in alcohol degree and suitable for most groups to drink.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a wine preparation process. Background technique [0002] Wine is a fermented wine with a certain alcohol content that is made from fresh grapes or grape juice as raw materials, using the wild yeast contained in the grape itself or artificially adding Saccharomyces cerevisiae, and fermenting all or part of it. The varieties of wine grapes in my country are mainly red grape varieties, accounting for about 80%, and white grape varieties account for about 20%. Among them, Cabernet Sauvignon is the most cultivated wine grape variety in my country, followed by snake dragon pearl and cabernet franc. , Pinot Noir, Syrah and other varieties. High-quality grape raw materials need to be supplemented by various biological reactions and chemical transformations to proceed smoothly, so as to brew high-quality wine, which is the brewing process required for wine. [0003] The winem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022C12G1/00C12R1/865
CPCC12G1/02C12G1/04C12G1/0203C12G1/005C12G1/00
Inventor 刘静刘军
Owner HUBEI JINQIU AGRI HIGH TECH
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