CN101289642A - Low-temperature brewing process for icy grape wine - Google Patents
Low-temperature brewing process for icy grape wine Download PDFInfo
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- CN101289642A CN101289642A CNA2008100115071A CN200810011507A CN101289642A CN 101289642 A CN101289642 A CN 101289642A CN A2008100115071 A CNA2008100115071 A CN A2008100115071A CN 200810011507 A CN200810011507 A CN 200810011507A CN 101289642 A CN101289642 A CN 101289642A
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Abstract
The invention relates to a method for brewing wine, in particular to a low-temperature brewing method for ice wine. The technique of the low-temperature brewing method for the ice wine is as follows: firstly, grape raw materials are stored under the condition of between 0 and 10 DEG C and then squeezed under the condition of between 0 and 10 DEG C; secondly, pressed grape and grape juice are separated under the condition of between 0 and 10 DEG C; thirdly, the grape juice undergoes once fermentation under the condition of between 14 and 16 DEG C, and the fermentation time is 21 to 35 days; fourthly, reladling is performed under the condition of between 14 and 16 DEG C; fifthly, the raw materials undergoes secondary fermentation under the condition of between 14 and 16 DEG C, and the fermentation time is 21 to 35 days. The method adopts the low-temperature brewing method, thereby greatly improving the distillation yield of the ice wine to 20-30 percent; simultaneously, due to suitability of the low-temperature characteristics of the ice wine, the method greatly improves the quality of the ice wine and improves the economic value of products.
Description
Technical field
The present invention relates to grape wine brewage-method, more precisely is a kind of low-temperature brewing process for icy grape wine.
Background technology
The zymotechnique of traditional mode of production ice-wine, the fermenting raw materials temperature is defined as 20 ℃, adopt this traditional technology to produce ice-wine at present, the yield of liquor is low, be generally 10-15%, destroy the former fragrant fruity of ice grape simultaneously to a certain extent, reduce the mouthfeel of ice-wine, the quality of infringement ice-wine.Produce ice-wine according to traditional technology, why producing the above-mentioned end that covers is, ice-wine is rare famous and precious, comes from the essential difference of ice grape and common grape, produces the ice grape of ice-wine, need be under subzero 8-12 ℃ envrionment temperature, allow grape keep the nature state that freezes, continue to keep the state that freezes more than 12 hours, row is plucked and is got fruit again, because the low temperature attribute of ice grape, high temperature production technology is unfavorable
Summary of the invention
Given this, the object of the present invention is to provide a kind of productive rate height, high-quality low-temperature brewing process for icy grape wine.
Purpose of the present invention is achieved through the following technical solutions: a kind of low-temperature brewing process for icy grape wine, and its technology is:
1, grape material is kept under the 0-10 ℃ of condition, squeezes grape material under 0-10 ℃ of condition;
2, under 0-10 ℃ of condition, separate trester, original grape juice;
3, under 14-16 ℃ of condition, to the original grape juice one time fermentation, fermentation time is 21-35 days;
4, under 14-16 ℃ of condition, tank switching;
5, under 14-16 ℃ of condition, to the above-mentioned raw materials Secondary Fermentation, fermentation time is 21-35 days;
The present invention adopts low-temperature brewing process, improves the ice-wine the yield of liquor greatly, and the yield of liquor reaches 20-30%, owing to adapt to the cold property of ice grape, has greatly improved the ice-wine quality simultaneously, has improved the economic worth of product.
Embodiment
Embodiment 1, a kind of low-temperature brewing process for icy grape wine, its technology is:
(1) grape material is kept under 5 ℃ of conditions, squeezes grape material under 10 ℃ of conditions;
(2) under 10 ℃ of conditions, separate trester, original grape juice;
(3) under 15 ℃ of conditions, to the original grape juice one time fermentation, fermentation time is 28 days;
(4) under 15 ℃ of conditions, tank switching;
(5) under 15 ℃ of conditions, to the above-mentioned raw materials Secondary Fermentation, fermentation time is 28 days;
Embodiment 2, a kind of low-temperature brewing process for icy grape wine, its technology is:
(1) grape material is kept under 5 ℃ of conditions, squeezes grape material under 10 ℃ of conditions;
(2) under 10 ℃ of conditions, separate trester, original grape juice;
(3) under 14 ℃ of conditions, to the original grape juice one time fermentation, fermentation time is 33 days;
(4) under 14 ℃ of conditions, tank switching;
(5) under 14 ℃ of conditions, to the above-mentioned raw materials Secondary Fermentation, fermentation time is 33 days;
Embodiment 3, a kind of low-temperature brewing process for icy grape wine, its technology is:
(1) grape material is kept under 5 ℃ of conditions, squeezes grape material under 10 ℃ of conditions;
(2) under 10 ℃ of conditions, separate trester, original grape juice;
(3) under 16 ℃ of conditions, to the original grape juice one time fermentation, fermentation time is 30 days;
(4) under 16 ℃ of conditions, tank switching;
(5) under 16 ℃ of conditions, to the above-mentioned raw materials Secondary Fermentation, fermentation time is 30 days;
Claims (1)
1, a kind of low-temperature brewing process for icy grape wine, it is characterized in that: low-temperature brewing process for icy grape wine is:
(1) grape material is kept under the 0-10 ℃ of condition, squeezes grape material under 0-10 ℃ of condition;
(2) under 0-10 ℃ of condition, separate trester, original grape juice;
(3) under 14-16 ℃ of condition, to the original grape juice one time fermentation, fermentation time is 21-35 days;
(4) under 14-16 ℃ of condition, tank switching;
(5) under 14-16 ℃ of condition, to the above-mentioned raw materials Secondary Fermentation, fermentation time is 21-35 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100115071A CN101289642B (en) | 2008-05-22 | 2008-05-22 | Low-temperature brewing process for icy grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100115071A CN101289642B (en) | 2008-05-22 | 2008-05-22 | Low-temperature brewing process for icy grape wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101289642A true CN101289642A (en) | 2008-10-22 |
| CN101289642B CN101289642B (en) | 2011-06-08 |
Family
ID=40034088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100115071A Expired - Fee Related CN101289642B (en) | 2008-05-22 | 2008-05-22 | Low-temperature brewing process for icy grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101289642B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703269A (en) * | 2012-05-29 | 2012-10-03 | 句容市张小虎葡萄专业合作社 | Grape wine and brewing method thereof |
| CN103627566A (en) * | 2013-12-12 | 2014-03-12 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Production method for improving sugar content of grape juice in wine production process |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1548517A (en) * | 2003-05-22 | 2004-11-24 | 辽宁亚洲红企业集团 | Ultralow temperature brewing process of ice grape wine |
| CN1236041C (en) * | 2003-08-06 | 2006-01-11 | 陈长武 | Process for producing mountain grape ice wine |
-
2008
- 2008-05-22 CN CN2008100115071A patent/CN101289642B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703269A (en) * | 2012-05-29 | 2012-10-03 | 句容市张小虎葡萄专业合作社 | Grape wine and brewing method thereof |
| CN103627566A (en) * | 2013-12-12 | 2014-03-12 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Production method for improving sugar content of grape juice in wine production process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101289642B (en) | 2011-06-08 |
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Granted publication date: 20110608 Termination date: 20140522 |