CN101338262A - Light wine and brewing process thereof - Google Patents
Light wine and brewing process thereof Download PDFInfo
- Publication number
- CN101338262A CN101338262A CNA2007100153469A CN200710015346A CN101338262A CN 101338262 A CN101338262 A CN 101338262A CN A2007100153469 A CNA2007100153469 A CN A2007100153469A CN 200710015346 A CN200710015346 A CN 200710015346A CN 101338262 A CN101338262 A CN 101338262A
- Authority
- CN
- China
- Prior art keywords
- grape
- wine
- lightwater
- fragmentation
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
The invention provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.
Description
Technical field
The invention belongs to the grape wine preparing technical field, particularly a kind of lightwater moderator wine and making method thereof.
Background technology
In recent years, occur low-alcohol wine on the world market, its reason has two aspects, and the one, the human consumer more and more likes this wine; On the other hand, abroad, the relation of wine degree and tax and tariff has promoted the production of low-alcohol wine.Lightwater moderator wine had both kept natural fermented nutritive ingredient vinous, and the taste that has fermented wine again is limpid, transparent, bright, ethanol content is low, characteristics with outstanding fruital are a kind of senior natural health drinks, progressively become the main object of domestic and international research.
The development lightwater moderator wine, the fundamental state policy that meets China, China's alcohol drinking patterns begins that also new variation has been arranged at present, raising along with living standards of the people, people are to the further understanding of lightwater moderator wine to the human body benefit, drink lightwater moderator wine people will with poly-increasing of day, its market requirement is bigger, and wide prospect is arranged.Lightwater moderator wine be suitable for high-grade hotel, restaurant, public place of entertainment in one's power family party drink, this Products Development has favorable economic benefit and social benefit.
One of shortcoming of modern many grape wine maximums is to contain too much alcohol, many EnologistWinemakers think that higher ethanol content and fully matured and high-quality fruit have inseparable relation, and make every effort to ripened fruit local flavor, tannin and low acidity more, rather than, caused this result's generation from pursuing high alcohol content in essence.And, the many places in the world, EnologistWinemakers have caused alcoholic strength vinous to surpass 14%vol in order to pursue higher ripening degree.Do like this, except increasing fascinating effect vinous, the aroma sense reduces, and has also produced the temperature of making us unjoyful on the sense of taste.As if the grape wine of many high alcohol contents is very strong, lacks fruit fragrance and feeling of freshness, their very dull, thickness similarly are precocious, aged.High alcohol content also has other destruction to quality vinous, as prolonging and being detained the firsts and seconds fermentation, causes higher levels of residual sugar, produce the corruption of microorganism thereupon, volatile acid increases, and the corruption of Brettanomyces, sulfurous gas and oxygenizement weaken etc.With regard to commercial, in some export markets, high alcohol content will be subjected to the punishment of the outer tax of levy; In another place, then be to forbid selling.
The related scope of this problem further enlarges, and the applicant is to the analysis revealed of grape wine sample in past 10 years, and the content of alcohol constantly steadily improves, and 1998 is 12.4%, 2002 year then to be to reach 13.6% in 13.2%, 2006 year.
Seek out low any alcohol, direct method is to add water in Sucus Vitis viniferae and grape wine, and this method was also used in the past, though this method has reduced overall density vinous, had weakened quality vinous.Another kind of simple method is exactly breakfast grape-picking, and the result obtains lower sugar, lower local flavor, color and more acid or the like, and, if the human consumer refuses overdone and contains the grape wine of too much alcohol, compare and like thin, green and not yet done people vinous can be still less.
Owing to lack the supply of the ripe grape of perfect equilibrated in the world wide, EnologistWinemakers will need a kind of will wine from some the unnecessary alcohol in ripe grape wine to remove, they just can be from the sophisticated viewpoint of local flavor like this, at the suitableeest ripening stage grape-picking, and can not suffer the too high negative impact of alcoholic strength.The production method of lightwater moderator wine is a lot, as thermal treatment, distillation, semi-permeable membranes (reverse osmosis), freeze concentration, liquid extraction, porous surface absorption, part fermentation etc., these methods respectively have relative merits: during as thermal treatment, can not under high pressure carry out, because high pressure can make composition vinous change, require under low-pressure low-temperature, to carry out.Distillation can make volatile component content vinous reduce, can blend the lower fresh grape wine of small amount of ethanol content with the product after the distillation as the wine base, can also reclaim and concentrated aroma component by distillation, slough ethanol, be added to then in the wine base after the distillation.In this course, the volatile component in the grape wine comprises alcohol, is removed in still-process, and the evaporable local flavor obtains separating then, is transferred in the processed grape wine again.This system complex is concentrated, is fixed.In this process, also there is the possibility of flavor loss, the more important thing is, the ethanol concn of removal relatively low (about 60%), so the loss of grape wine cumulative volume is quite serious.Also useful glucose oxidase reduces the glucose content in the fruit juice, carries out the fermentative production low-alcohol wine then.
Another kind method is proposed by Smith (1996).Grape wine has produced one permeate stream through a reverse osmosis device, then through the distillation of high-energy distillation column, contains the alcohol of high density in the cut, and alcohol can be removed.Remaining material is transferred to again in the grape wine after the dealcoholysis, and the content of alcohol is minimized.This method is very effective, but form of energy changes and the equipment claimed higher cost.As " rotation cone-shaped body " method, this method also has the property of being relatively fixed, and promptly grape wine or infiltration Sucus Vitis viniferae flow to reach and return after static again.
In a word at the lightwater moderator wine that goes on the market at present, though reduced ethanol content vinous, simultaneously because most the employing in the lower raw material production of grape sugar degree, but because its nutritive ingredient deficiency, sugar-free extract lacks, the sensation mellow, framework of wine body also lacks thereupon, and therefore producing high dense lightwater moderator wine will seem particularly important, and will promote grape wine consumption new growth.
Summary of the invention
At problems of the prior art, the objective of the invention is, a kind of making method of high dense lightwater moderator wine is provided, the grape wine of producing making satisfies under the prerequisite of " high dense, minuent " technical indicator, does not influence local flavor characteristics vinous.
The following technical scheme of the concrete employing of the present invention:
A kind of lightwater moderator wine is characterized in that, described lightwater moderator wine physico-chemical property is as follows: alcoholic strength is that 8-10%, pol≤4g/L, acidity are 5-9g/L, sugar-free extract 16-30g/L, Free sulfur dioxide≤50mg/L, Total sulfur dioxide≤250mg/L.
Described lightwater moderator wine is dry red winew or Dry white wine.
The making method of described extra dry red wine lightwater moderator wine is characterized in that comprising the steps:
1) fragmentation of grape: grape was plucked the back in 12 hours, carried out fragmentation through selecting; Partial crushing technology is adopted in the fragmentation of grape, only with the grape partial crushing, uses the grape of whole grain to ferment, and the grape of whole grain accounts for 10%-30% greatly;
2) add polygalacturonase 30-50ppm;
3) dipping fermentation: at automated cycle spray ferment tank, leavening temperature is 25-28 ℃, fermentation period 5-7 days;
4) clarifying treatment: colloid material is selected bentonite, PVPP and egg white for use;
5) adopting the distillation osmose process to fall alcohol handles;
6) ageing and allocate the back and modify;
7) cold stabilizing treatment: freezing temp is subzero 3-4 ℃;
8) can, be packaged to finished product.
Described grape is to adopt the name of " going alone both arms " viticulture pattern plantation to be called a kind of in the Wine Grape of Cabernet Sauvignon, Cabernet Gernischt, plum deer or Jiamei.
The making method of described extra dry white wine lightwater moderator wine is characterized in that comprising the steps:
1) fragmentation of grape: grape was plucked the back in 12 hours, carried out fragmentation through selecting; Partial crushing technology is adopted in the fragmentation of grape, only with the grape partial crushing, uses the grape of whole grain to ferment, and the grape of whole grain accounts for 10%-30% greatly;
2) add polygalacturonase 30-50ppm;
3) airtight soft squeezing divides free juice and squeezing juice to carry out the classification squeezing.
4) fermentation: Dry white wine adopts critical low temperature fermentation, and leavening temperature is controlled at 12-14 ℃, fermentation period 7-15 days;
5) clarifying treatment: colloid material is selected bentonite, PVPP and egg white for use;
6) the alcohol treating processes being fallen: adopts the distillation infiltration technology;
7) ageing and allocate the back and modify;
8) cold stabilizing treatment: freezing temp is subzero 3-4 ℃;
9) can, be packaged to finished product.
Described grape is to adopt the name of " going alone both arms " viticulture pattern plantation to be called a kind of in the Wine Grape of CHARDONNAY, Trimbach Riesling or Sauvignon Blanc.
The beneficial effect that the present invention had is:
The plantation name is planted Wine Grape, and the cultivation agronomy of strictly regulating arranged, per unit area yield control is lower, treat artificial harvesting the in the fully ripe back of grape, improve the quality of grape material, adopt partial crushing technology, reduce alcoholic strength by reverse osmosis and distillation infiltration, it is based on the combination of reverse osmosis and two physical processes of distillation infiltration.The distillation penetration theory that it will be set forth in the past is applied to the permeate stream vinous through reverse-osmosis treated, the grape wine that needs to handle is divided into retentate and permeate stream by reverse osmosis, the permeate stream that is rich in alcohol is removed gas, heating, then by all permeable membrane arrays, the other end then is the filtered water of adverse current, alcohol enters in the water through film, and its degree depends on the concentration gradient and the temperature of film both sides alcohol.Take off alcoholic acid permeate stream and the grape wine recombine that produces it then, so the ethanol content in the blend is minimized.
Permeate stream by handling reverse osmosis and remove grape wine in the permeable membrane array, the percentage extraction of volatile matter reduces, therefore their migrations from grape wine to the permeate stream have been limited, this point can be controlled by selecting suitable membrane and operating parameters, so that make alcohol maximized by limiting passing through of other material.Typically " by " once, alcohol will reduce 0.9-1.5%vol.In fact, processed grape wine generally can not forward another jar to from a jar, carries out but circulate in a jar, and technological operation can be carried out always, is reduced to the level of needs up to the ethanol concn of integral body.
The progress of this technology aspect processing grape wine is apparent, noticeable.
The alcohol that reduces in the grape wine of high ethanol content has represented alcohol " sugariness point ", at this, to pay close attention to a bit for teacher of the sampling wine, be that given ethanol content vinous takes place to raise or reduce by 0.1% variation, local flavor vinous and balance all can change, for a series of identical grape wine that contain different ethanol concns, one group of teacher of sampling wine understands that consistent to think that certain level obviously is better than other grape wine phenomenon of common occurrence, Here it is " sugariness point ", finds them just as regulating receiving set.Usually, given a kind of grape wine contains a plurality of " sugariness points ", each " sugariness point " all shows totally different style and features, for example, alcoholic strength 14.2% CHARDONNAY can show abundant " New World " taste, and it is more delicate that 13.6% o'clock style can show, vigorous root ground style is arranged, may resemble a kind of dry white wine of method home-made at 12.8% o'clock, when alcoholic strength reduced to 9%, its style was very unique.When producing lightwater moderator wine, the EnologistWinemaker can regulate the grape wine style of wanting in a process therein, customization standard and monitoring progress.East China advanced person's making method and storage wine cellar guarantee that vinosity has unique style and individual character.
Description of drawings
Fig. 1 is the making method schema of low dry red winew;
Fig. 2 is low brewing white grape wine process flow sheet;
Fig. 3 is that alcohol handling principle figure falls in the distillation infiltration that the present invention adopts.
Embodiment
Embodiment 1: the making method of low dry red winew
Shown in Fig. 1 process flow sheet, brewageing of low dry red winew comprises the following steps:
A, plantation name are planted Wine Grape Cabernet Sauvignon, Cabernet Gernischt, plum deer or Jiamei, and the cultivation agronomy of strictly regulating arranged, all adopt advanced " going alone both arms " viticulture pattern, this viticulture pattern is that East China company uses for reference external advanced viticulture technology, and create in conjunction with the climatic characteristic of China East China.Per unit area yield control is lower, improves the quality of grape.
B, in order to guarantee the quality of wine, grape was plucked the back in 12 hours, carried out fragmentation through selecting.Special partial crushing technology is adopted in the fragmentation of grape, only with the grape partial crushing, use the grape of whole grain to ferment, the grape of whole grain accounts for 10%-30% greatly, its objective is and wish to obtain more pericarp fragrance, and, when follow-up squeezing, can obtain more aromatoising substance because the leaching effect of carbonic acid discharges fragrance ingredient during the fermentation.
Add polygalacturonase in the time of c, fragmentation, when adding polygalacturonase, adopt different polygalacturonase addition means and addition according to the natural condition of grape, addition is at 30-50ppm.
D, fermentation: adopt automated cycle spray ferment tank and automatic temperature control system control leavening temperature, the leavening temperature of dry red winew is 25-28 ℃, fermentation period 5-7 days.
E, adopt spontaneous induction and manually add lyophilize starter process combined and carry out malo-lactic fermentation.Spontaneous induction mainly takes to adjust pH value, controlled temperature, control SO
2Concentration and suitable ventilation wait measure to carry out the spontaneous induction malo-lactic fermentation, and can according to circumstances manually add the lyophilize starter and trigger malo-lactic fermentation.
F, clarifying treatment, colloid material are selected bentonite, PVPP and egg white for use.
G, fall the alcohol treating processes: (as shown in Figure 3) adopts the distillation infiltration technology, and this technology is a kind of membrane technique technology.In this technology, the liquid flow that is rich in alcohol is by the membrane current contactor, through hydrophobic membrane, alcohol is separated from liquid, the water of adverse current is pressed into identical membrane current contactor, alcohol through film from grape wine while flowing to water, the principle of this technology is as volatile component vinous, alcohol has important vapour pressure, causes alcohol to move to the porous matrix of hydrophobic membrane, because the concentration difference on film both sides, next it just moves to one side of water, in this technology, the ethanol content in the grape wine reduces, and it is abundant that water body becomes.Water also has certain vapour pressure, so its steam can enter the porous matrix, up to being full of whole space, because in the film both sides, the reactivity of water is all very strong and similar, and the water vapor pressure gradient-driven power that plays a crucial role does not exist, Yi Bian therefore water can be from not moving to the other side in fact.In fact this technology causes and extract more volatile components that other are wanted from grape wine, as local flavor, ester, sulfurous gas.
H, ageing and allocate the back and modify.
I, cold stabilizing treatment: freezing temp is subzero 3-4 ℃.
J, can, be packaged to finished product.
Embodiment 2: low brewing white grape wine technology
Shown in Fig. 2 process flow sheet, brewageing of low dry red winew comprises the following steps:
A, plantation name are planted Wine Grape CHARDONNAY, Trimbach Riesling or Sauvignon Blanc, and the cultivation agronomy of strictly regulating arranged, all adopt advanced " going alone both arms " viticulture pattern, this viticulture pattern is that East China company uses for reference external advanced viticulture technology, and create in conjunction with the climatic characteristic of China East China.Per unit area yield control is lower, improves the quality of grape.
B, in order to guarantee the quality of wine, grape was plucked the back in 12 hours, carried out fragmentation through selecting.Special partial crushing technology is adopted in the fragmentation of grape, only with the grape partial crushing, use the grape of whole grain to ferment, the grape of whole grain accounts for 10%-30% greatly, its objective is and wish to obtain more pericarp fragrance, and, when follow-up squeezing, can obtain more aromatoising substance because the leaching effect of carbonic acid discharges fragrance ingredient during the fermentation.
Add polygalacturonase in the time of c, fragmentation, when adding polygalacturonase, adopt different polygalacturonase addition means and addition, add 30-50ppm according to the natural condition of grape.
D, airtight soft squeezing divide free juice and squeezing juice to carry out the classification squeezing.
E, fermentation: Dry white wine adopts critical low temperature fermentation, and leavening temperature is controlled at 12-14 ℃, fermentation period 7-15 days.
F, adopt spontaneous induction and manually add lyophilize starter process combined and carry out malo-lactic fermentation.Spontaneous induction mainly takes to adjust pH value, controlled temperature, control SO
2Concentration and suitable ventilation wait measure to carry out the spontaneous induction malo-lactic fermentation, and can according to circumstances manually add the lyophilize starter and trigger malo-lactic fermentation.
G, clarifying treatment, colloid material are selected bentonite, PVPP and egg white for use.
H, fall the alcohol treating processes: (as shown in Figure 3) adopts the distillation infiltration technology, and this technology is a kind of membrane technique technology.In this technology, the liquid flow that is rich in alcohol is by the membrane current contactor, through hydrophobic membrane, alcohol is separated from liquid, the water of adverse current is pressed into identical membrane current contactor, alcohol through film from grape wine while flowing to water, the principle of this technology is as volatile component vinous, alcohol has important vapour pressure, causes alcohol to move to the porous matrix of hydrophobic membrane, because the concentration difference on film both sides, next it just moves to one side of water, in this technology, the ethanol content in the grape wine reduces, and it is abundant that water body becomes.Water also has certain vapour pressure, so its steam can enter the porous matrix, up to being full of whole space, because in the film both sides, the reactivity of water is all very strong and similar, and the water vapor pressure gradient-driven power that plays a crucial role does not exist, Yi Bian therefore water can be from not moving to the other side in fact.In fact this technology causes and extract more volatile components that other are wanted from grape wine, as local flavor, ester, sulfurous gas.
I, ageing and allocate the back and modify.
J, cold stabilizing treatment: freezing temp is subzero 3-4 ℃.
K, can, be packaged to finished product.
Advanced making method and storage wine cellar guarantee that vinosity has unique style and individual character.Wine-growing, wine brewing, can guarantee that in one least bit flaw does not appear in vinosity.
Embodiment 3
The lightwater moderator wine physico-chemical property that embodiment 1 or 2 arbitrary technologies are brewageed is as follows: alcoholic strength is that 8-10%, pol≤4g/L, acidity are 5-9g/L, sugar-free extract 16-30g/L, Free sulfur dioxide≤50mg/L, Total sulfur dioxide≤250mg/L.
Claims (7)
1. a lightwater moderator wine is characterized in that, described lightwater moderator wine physico-chemical property is as follows: alcoholic strength is that 8-10%, pol≤4g/L, acidity are 5-9g/L, sugar-free extract 16-30g/L, Free sulfur dioxide≤50mg/L, Total sulfur dioxide≤250mg/L.
2. lightwater moderator wine according to claim 1 is characterized in that described lightwater moderator wine is a dry red winew.
3. lightwater moderator wine according to claim 1 is characterized in that described lightwater moderator wine is a Dry white wine.
4. the making method of the described lightwater moderator wine of claim 2 is characterized in that comprising the steps:
1) fragmentation of grape: grape was plucked the back in 12 hours, carried out fragmentation through selecting; Partial crushing technology is adopted in the fragmentation of grape, only with the grape partial crushing, uses the grape of whole grain to ferment, and the grape of whole grain accounts for 10%-30% greatly;
2) add polygalacturonase 30-50ppm;
3) dipping fermentation: at automated cycle spray ferment tank, leavening temperature is 25-28 ℃, fermentation period 5-7 days;
4) clarifying treatment: colloid material is selected bentonite, PVPP and egg white for use;
5) adopting the distillation osmose process to fall alcohol handles;
6) ageing and allocate the back and modify;
7) cold stabilizing treatment: freezing temp is subzero 3-4 ℃;
8) can, be packaged to finished product.
5. the making method of lightwater moderator wine according to claim 4 is characterized in that, described grape is to adopt the name of " going alone both arms " viticulture pattern plantation to be called a kind of in the Wine Grape of Cabernet Sauvignon, Cabernet Gernischt, plum deer or Jiamei.
6. the making method of the described lightwater moderator wine of claim 3 is characterized in that comprising the steps:
1) fragmentation of grape: grape was plucked the back in 12 hours, carried out fragmentation through selecting; Partial crushing technology is adopted in the fragmentation of grape, only with the grape partial crushing, uses the grape of whole grain to ferment, and the grape of whole grain accounts for 10%-30% greatly;
2) add polygalacturonase 30-50ppm;
3) airtight soft squeezing divides free juice and squeezing juice to carry out the classification squeezing;
4) fermentation: Dry white wine adopts critical low temperature fermentation, and leavening temperature is controlled at 12-14 ℃, fermentation period 7-15 days;
5) clarifying treatment: colloid material is selected bentonite, PVPP and egg white for use;
6) the alcohol treating processes being fallen: adopts the distillation infiltration technology;
7) ageing and allocate the back and modify;
8) cold stabilizing treatment: freezing temp is subzero 3-4 ℃;
9) can, be packaged to finished product.
7. the making method of lightwater moderator wine according to claim 6 is characterized in that, described grape is to adopt the name of " going alone both arms " viticulture pattern plantation to be called a kind of in the Wine Grape of CHARDONNAY, Trimbach Riesling or Sauvignon Blanc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100153469A CN101338262B (en) | 2007-07-05 | 2007-07-05 | Light wine and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100153469A CN101338262B (en) | 2007-07-05 | 2007-07-05 | Light wine and brewing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101338262A true CN101338262A (en) | 2009-01-07 |
| CN101338262B CN101338262B (en) | 2012-08-01 |
Family
ID=40212432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100153469A Active CN101338262B (en) | 2007-07-05 | 2007-07-05 | Light wine and brewing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101338262B (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831367A (en) * | 2010-05-24 | 2010-09-15 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN101962604A (en) * | 2010-10-30 | 2011-02-02 | 冯英 | Fresh wine and production method thereof |
| CN102093940A (en) * | 2010-11-24 | 2011-06-15 | 于宏中 | Process for brewing selenium-enriched dry red wine |
| CN101712915B (en) * | 2009-12-02 | 2012-11-28 | 天津农学院 | Low-alcohol white wine and method for brewing same |
| CN103468456A (en) * | 2013-09-07 | 2013-12-25 | 纪学恩 | Method and device for brewing homemade grape wine |
| CN103756840A (en) * | 2014-02-24 | 2014-04-30 | 黑龙江省农业科学院园艺分院 | Pink wine brewed by Catawba grapes and brewing method thereof |
| CN104804923A (en) * | 2015-05-25 | 2015-07-29 | 张朝华 | Preservative-free constant temperature grape wine brewing method |
| CN107057907A (en) * | 2017-06-14 | 2017-08-18 | 孙华 | A kind of naturally frozen concentrates dealcoholysis preparation of wine |
| CN107164139A (en) * | 2017-06-29 | 2017-09-15 | 福建省农业科学院农业工程技术研究所 | Rich in plant polyphenol without low-alcohol wine and preparation method thereof |
| CN107488541A (en) * | 2017-09-29 | 2017-12-19 | 久为利华（天津）文化发展有限公司 | Wine-making technique |
| CN107619738A (en) * | 2017-11-09 | 2018-01-23 | 赵秉莳 | Shower grape wine |
| CN107828577A (en) * | 2017-12-07 | 2018-03-23 | 甘肃农业大学 | A kind of brewing method of the low alcohol pink wine of sweet tea type |
| CN110373291A (en) * | 2019-06-08 | 2019-10-25 | 宁夏美酿生物科技有限公司 | A kind of production method of low alcohol concentration aromatized wine |
| CN112725105A (en) * | 2021-03-09 | 2021-04-30 | 云南东川长运印象葡萄酒有限公司 | Production process of grape spirit wine base |
| CN114591798A (en) * | 2022-04-21 | 2022-06-07 | 中国农业大学 | Brewing method for improving fruit aroma of dry red wine and dry red wine |
| CN116218619A (en) * | 2023-04-11 | 2023-06-06 | 宁夏回族自治区食品检测研究院 | Low-alcohol grape wine and brewing process thereof |
-
2007
- 2007-07-05 CN CN2007100153469A patent/CN101338262B/en active Active
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101712915B (en) * | 2009-12-02 | 2012-11-28 | 天津农学院 | Low-alcohol white wine and method for brewing same |
| CN101831367A (en) * | 2010-05-24 | 2010-09-15 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN101831367B (en) * | 2010-05-24 | 2013-01-16 | 菏泽中粮长城葡萄酒厂 | Brewing process of zero dry red wine |
| CN101962604A (en) * | 2010-10-30 | 2011-02-02 | 冯英 | Fresh wine and production method thereof |
| CN102093940A (en) * | 2010-11-24 | 2011-06-15 | 于宏中 | Process for brewing selenium-enriched dry red wine |
| CN102093940B (en) * | 2010-11-24 | 2012-07-04 | 于宏中 | Process for brewing selenium-enriched dry red wine |
| CN103468456B (en) * | 2013-09-07 | 2015-07-15 | 纪学恩 | Method for brewing homemade grape wine |
| CN103468456A (en) * | 2013-09-07 | 2013-12-25 | 纪学恩 | Method and device for brewing homemade grape wine |
| CN103756840A (en) * | 2014-02-24 | 2014-04-30 | 黑龙江省农业科学院园艺分院 | Pink wine brewed by Catawba grapes and brewing method thereof |
| CN104804923A (en) * | 2015-05-25 | 2015-07-29 | 张朝华 | Preservative-free constant temperature grape wine brewing method |
| CN107057907A (en) * | 2017-06-14 | 2017-08-18 | 孙华 | A kind of naturally frozen concentrates dealcoholysis preparation of wine |
| CN107164139A (en) * | 2017-06-29 | 2017-09-15 | 福建省农业科学院农业工程技术研究所 | Rich in plant polyphenol without low-alcohol wine and preparation method thereof |
| CN107488541A (en) * | 2017-09-29 | 2017-12-19 | 久为利华（天津）文化发展有限公司 | Wine-making technique |
| CN107619738A (en) * | 2017-11-09 | 2018-01-23 | 赵秉莳 | Shower grape wine |
| CN107828577A (en) * | 2017-12-07 | 2018-03-23 | 甘肃农业大学 | A kind of brewing method of the low alcohol pink wine of sweet tea type |
| CN110373291A (en) * | 2019-06-08 | 2019-10-25 | 宁夏美酿生物科技有限公司 | A kind of production method of low alcohol concentration aromatized wine |
| CN112725105A (en) * | 2021-03-09 | 2021-04-30 | 云南东川长运印象葡萄酒有限公司 | Production process of grape spirit wine base |
| CN114591798A (en) * | 2022-04-21 | 2022-06-07 | 中国农业大学 | Brewing method for improving fruit aroma of dry red wine and dry red wine |
| CN116218619A (en) * | 2023-04-11 | 2023-06-06 | 宁夏回族自治区食品检测研究院 | Low-alcohol grape wine and brewing process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101338262B (en) | 2012-08-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101338262B (en) | Light wine and brewing process thereof | |
| CN104403861B (en) | Fresh wine and brewing technique thereof | |
| KR101498955B1 (en) | Manufacturing method for wine and distilled liquor using fruits | |
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN102604783B (en) | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine | |
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN102304452A (en) | Berry ice wine and preparation method thereof | |
| CN104450360A (en) | Sweetmuscat wine and brewing process thereof | |
| CN105039044B (en) | A kind of red fresh wine brewage process of dense sweet tea | |
| KR100790501B1 (en) | Method for preparing of fruit wine containing incubated wild ginseng root | |
| CN107365651B (en) | Chateau-mode heavy dry red wine and preparation method thereof | |
| KR20100035645A (en) | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same | |
| CN108559680A (en) | A kind of reinforced green plum brewing grape wine technique | |
| CN106987490B (en) | Brewing method and application of fresh rose pink wine | |
| CN107299013A (en) | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur | |
| CN109385352A (en) | A kind of cherry fruit wine brewage process | |
| CN106701380A (en) | Process for producing strong wine from table grapes | |
| Joshi et al. | Wines: White, red, sparkling, fortified, and cider | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN102093940A (en) | Process for brewing selenium-enriched dry red wine | |
| CN105039085A (en) | Method for brewing persimmon brandy | |
| CN110923093A (en) | Brewing method of dragon fruit wine | |
| CN104818182B (en) | A kind of fermented type syringa reticulata var mandshurica dinner party with singsong girls in attendance and preparation method thereof | |
| CN110684624A (en) | Preparation method of high-end plum brewed wine and distilled wine thereof | |
| CN107653169A (en) | A kind of preparation method of Fruity type pomegranate liqueur |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |