CN104099203A - Cabernet mitos dry red grape wine brewing technology - Google Patents
Cabernet mitos dry red grape wine brewing technology Download PDFInfo
- Publication number
- CN104099203A CN104099203A CN201310123400.7A CN201310123400A CN104099203A CN 104099203 A CN104099203 A CN 104099203A CN 201310123400 A CN201310123400 A CN 201310123400A CN 104099203 A CN104099203 A CN 104099203A
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- bucket
- carry out
- grape
- 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.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a cabernet mitos dry red grape wine brewing technology; quality standards for the raw materials are as follows: granulated sugar is white granulated sugar and free of debris and bad smell, and has the sugar content of more than 95%; sulfurous acid is used as a food grade additive, and has the concentration of 6% and the smell of sulfur dioxide; cabernet mitos grapes are fully ripe grapes, have the sugar content of more than 18%, and are free of green, raw, rotten and disease fruits; and the has the sugar content of more than is characterized by comprising the steps as follows: selecting the cabernet mitos grapes; removing the peduncles and crushing; fermenting; adding into a bucket and pouring out of the bucket; filtering with diatomite; storing; performing cold treatment; testing and packing. The cabernet mitos dry red grape wine brewing technology can effectively overcome the problems that cabernet mitos grape fruits are low in juicing rate and difficult to control the fermentation temperature and time, can ensure the cabernet mitos dry red grape wine brewed by the brewing technology is beautiful, ruby red, clear and transparent, harmonious and rich in fruity flavor and vinous flavor, full-bodied and mellow in wine body, long-lasting in aftertaste, and typical.
Description
Technical field
The invention belongs to food technique for brewing fruit wine, particularly a kind of honey peach silk dry red winew making method.
Background technology
Calendar year 2001, honey peach silk Cabernet Mitos) by national Friendship Award winner, German SES viticulture and brewmaster promise Bo Gaolisi, from Germany, introduce a fine variety Chinese mountain booth first, authorize Ting Hannuo villa garden, mountain, and reach on examination cultivation in 10 years and Wine-making Experiment basis through Chinese promise villa garden, by screening more than 20, introduce grape varieties, preferentially seed selection and the field planting main cultivation wine brewing kind that is Chinese promise villa garden characteristic.
Honey peach silk Cabernet Mitos) Wine Grape has good winter resistance, disease-resistant, ripening stage is more late, fruit intense violet color, be good toning and the mixed kind of making, institute's vintage wine tannin content is abundant, wine body is full, suitable ripe at oak barrel during aging, can brewage full thick and heavy high-quality red wine.Extensively in Germany plantation, suitablely under high height above sea level, fertile soil condition, cultivate, be a kind of wine brewing kind of elegant, be called as and separate hundred and receive serial grape wine.
Its critical technological point is that fruit crushing juice rate is low, leavening temperature and time is difficult to control.
Summary of the invention
For above-mentioned the deficiencies in the prior art, the present invention adopts unique making method, effectively overcome that honey peach silk grape fruit crushing juice rate is low, leavening temperature and a unmanageable difficult problem of time, guarantee the beautiful Ruby red of the dry red winew that adopts this technique to brewage, clear, that fruital, aroma are coordinated is strong, wine body plentiful mellow, aftertaste is continuous, be typical.
Technical scheme of the present invention is: a kind of honey peach silk dry red winew making method, and adopt raw materials quality standard to be: granulated sugar is white sugar, no-sundries and unpleasant odor, sugar degree is more than 95%; Sulfurous acid is food grade additives, and concentration 6% has sulfurous gas smell; Honey peach silk grape: full ripe grape, sugar degree is more than 18%, without sick blue or green decayed fruit; It is characterized in that: described honey peach silk dry red winew making method, step is as follows:
Step 1: honey peach silk grape is selected
The selected crusher that enters of honey peach silk grape, picks disease, rotten, inferior, raw, Chinese olive grain, red grape fruit grain especially, and when fragmentation, the ratio interpolation sulfurous acid by 1/1000;
Step 2: destemming is broken
Thoroughly broken, destemming is complete, but must not rack seed; When fragmentation, in the ratio of Sucus Vitis viniferae and polygalacturonase, be: 3-4g:100kg, in 6-12 hour, add polygalacturonase, grape slurry is sent into ready fermentor tank in time, and loading amount is 70～80% of fermentor tank total amount.
Step 3: fermentation
1. grape fermentation enters fermentor tank, adds the total sulfur dioxide of 60PPM with sulfurous gas automatic adding device simultaneously, floods fermentation;
2. adopt the fermentation of automatic turning juice, leavening temperature is set to 26 ℃, within every 6 hours, turns over juice once, each 30 minutes;
3. dipping time is controlled at 4～6 days, measures temperature and proportion, when proportion is down to 1000D
20/20, when reducing sugar is 2g/L, carry out separated skin slag; Described D
20/20be that 20 ℃ of quality vinous and same volume temperature are the mass ratio of 20 ℃ of water;
4. free juice and single pressing juice mixing secondary fermentation, loading amount accounts for 95% of capacity; Twice pressing juice is separately done No. 2 juice fermentations;
Former wine after separation, analyzes physical and chemical index, according to physical and chemical index, determines fermentation ends; Check product temperature every day, fermentation situation, makes a record;
5. fermentation reaches grape wine proportion lower than 1000D
20/20or reducing sugar lower than 2g/L standard after, timely bucketful, carry out airtight sealing up for safekeeping, and adjust Free sulfur dioxide to 30PPM left and right, and monitor the situation of malolactic fermentation and the variation of volatile acid;
Step 4: add bucket and fall bucket
1. after malolactic fermentation fermentation ends, within every 4～7 days, add bucket once, add bucket and must use wine of the same race;
2. in conjunction with adding bucket, carry out color, smell and taste and judge, survey volatile acid once per season;
Step 5: diatomite filtration
After fermentation ends 10～15 days, get former wine supernatant liquor and filter with diatomite filter, after filtration, adjust Free sulfur dioxide 25～30PPM, a bucket end throw out filters with vacuum filter after concentrating; According to production requirement, carry out variety matching in batches, adjust the physical and chemical index of Free sulfur dioxide requirement simultaneously, taste requires basically identical;
Step 6: store
1. after storage starts, every two weeks adds tank once with similar wine, and monthly sampling is judged, wine degree of per season chemical examination, volatile acid, total acid, Free sulfur dioxide; In conjunction with tank switching or filtration, add in time sulfurous gas, take and guarantee that Free sulfur dioxide is as 30PPM;
2. carry out then open bucket for the first time 11～December, Second Year combined filtering in 3～April carries out falling for the second time bucket;
3. after bucket, carry out immediately lower glue processing for the second time, within after lower glue 10～20 days, filter;
4. store wine chamber weekly general cleaning once, sterilization once, all needs sterilization before adding tank or tank switching;
Step 7: lower glue
1. adopt egg-white powder or first-class edible Gelatinum oxhide, bentonite;
2. play glue after 10 days, check clarification situation, clarify well separable;
While 3. using bentonite, in water: bentonite is 12: 1 ratios, first by the stainless steel cask of water injection capacity 200L, start stirs water, slowly adds quantitative bentonite, the static 0.5h of continuously stirring 1h, stirring the static 0.5h of 0.5h, and then stir and the wine that adds 3 times of bentonite amounts dilutes, to stir 0.5h and carry out expandedly, the expanded time is no less than 20h; The pending wine of part is added in bentonite slurry, and the slurry solid-to-liquid ratio after dilution is 1: 20, then stirs 0.5h standby; Bentonite stock pump after dilution is entered in pending wine, and stir, after 10 days, carry out precipitation separation, reclaim clear liquid;
Step 8: deepfreeze
1. measure the winestone amount of separating out without the Dry white wine of deepfreeze, if this wine winestone value of separating out is less than 212mg/50mL, needn't carry out deepfreeze; If surpass 212mg/50mL, be necessary to carry out deepfreeze;
2. use quick deepfreeze, temperature-4～-6 ℃, the time is 2～3 hours, or in 5～6 hours, grape wine is cooling to-4～-6 ℃, carries out strong stirring in process of cooling, takes advantage of the cold cardboard filter that carries out after 7 days.
Step 9: check encapsulation
1. before encapsulation, to check by laboratory physical and chemical index, provide Delivery Inspection Report, can filling Fructus Vitis viniferae wine base;
2. before filling, choose model, color, standard and the quantity of using vial, plastic cement cap and oak plug.Empty bottle will scrub clean, and disinfects with 1% sulfurous acid, empty dry rear standby;
When 3. filling, binding film filters and carries out fillingly, and filling wine position wants height consistent, and capacity is accurate;
4. play plug tight, and accurately proofread stopper and the bottleneck degree of depth;
5. require to carry out light check by bottle, Interventions Requested comprise filling bottle, liquid level, blocking, and whether standard is consistent, whether in wine, has obvious suspended substance, and failure rejects;
6. sealing cap is wanted smooth corrugationless, indefectible, and failure rejects;
7. coding is clear, and the date is wanted accurately, and failure rejects;
Whether the kind that 8. will check wine before labeling is consistent with label, whether check tag is complete indefectible; Wine mark will paste proper, and height is consistent, and bottle face, without paste, is marked face corrugationless, and failure proposes;
Whether the kind that 9. will check wine before vanning is consistent with tr kind, and whether test package case and annex be complete indefectible; Vanning must not have obvious impression of the hand on bottle, must not rub with the hands and hinder trade mark, and quantity is wanted accurately, and packing material internal packing annex is complete, is forbidden to have deficient;
10. joint sealing is wanted closely, and envelope band will be tied whole corrugationless, and assurance is firm.
Advantageous effect of the present invention is: the honey peach silk dry red winew that adopts this making method to brewage, effectively overcome that honey peach silk grape fruit crushing juice rate is low, leavening temperature and a unmanageable difficult problem of time, guarantee the beautiful Ruby red of the dry red winew that adopts this technique to brewage, clear, that fruital, aroma are coordinated is strong, wine body plentiful mellow, aftertaste is continuous, be typical.
Accompanying drawing explanation
Fig. 1 is a kind of honey peach silk of the present invention dry red winew making method schema
Embodiment
Embodiment:
A honey peach silk dry red winew making method, adopts raw materials quality standard to be: granulated sugar is white sugar, no-sundries and unpleasant odor, and sugar degree is more than 95%; Sulfurous acid is food grade additives, and concentration 6% has sulfurous gas smell; Honey peach silk grape: full ripe grape, sugar degree is more than 18%, without sick blue or green decayed fruit; It is characterized in that: described honey peach silk dry red winew making method, step is as follows:
Step 1: honey peach silk grape is selected
The selected crusher that enters of honey peach silk grape, picks disease, rotten, inferior, raw, Chinese olive grain, red grape fruit grain especially, and when fragmentation, the ratio interpolation sulfurous acid by 1/1000;
Step 2: destemming is broken
Thoroughly broken, destemming is complete, but must not rack seed; When fragmentation, in the ratio of Sucus Vitis viniferae and polygalacturonase, be 4g: 100kg, in 10 hours, add polygalacturonase, grape slurry is sent into ready fermentor tank in time, and loading amount is 75% of fermentor tank total amount.
Step 3: fermentation
1. grape fermentation enters fermentor tank, adds the total sulfur dioxide of 60PPM with sulfurous gas automatic adding device simultaneously, floods fermentation;
2. adopt the fermentation of automatic turning juice, leavening temperature is set to 26 ℃, within every 6 hours, turns over juice once, each 30 minutes;
3. dipping time is controlled at 5 days, measures temperature and proportion, when proportion is down to 1000D
20/20, when reducing sugar is 2g/L, carry out separated skin slag; Described D
20/20be that 20 ℃ of quality vinous and same volume temperature are the mass ratio of 20 ℃ of water;
4. free juice and single pressing juice mixing secondary fermentation, loading amount accounts for 95% of capacity; Twice pressing juice is separately done No. 2 juice fermentations;
Former wine after separation, analyzes physical and chemical index, according to physical and chemical index, determines fermentation ends; Check product temperature every day, fermentation situation, makes a record;
5. fermentation reaches grape wine proportion lower than 1000D
20/20or reducing sugar lower than 2g/L standard after, timely bucketful, carry out airtight sealing up for safekeeping, and adjust Free sulfur dioxide to 30PPM left and right, and monitor the situation of malolactic fermentation and the variation of volatile acid;
Step 4: add bucket and fall bucket
1. after malolactic fermentation fermentation ends, within every 6 days, add bucket once, add bucket and must use wine of the same race;
2. in conjunction with adding bucket, carry out color, smell and taste and judge, survey volatile acid once per season;
Step 5: diatomite filtration
After fermentation ends 13 days, get former wine supernatant liquor and filter with diatomite filter, after filtration, adjust Free sulfur dioxide 30PPM, a bucket end throw out filters with vacuum filter after concentrating; According to production requirement, carry out variety matching in batches, adjust the physical and chemical index of Free sulfur dioxide requirement simultaneously, taste requires basically identical;
Step 6: store
1. after storage starts, every two weeks adds tank once with similar wine, and monthly sampling is judged, wine degree of per season chemical examination, volatile acid, total acid, Free sulfur dioxide; In conjunction with tank switching or filtration, add in time sulfurous gas, take and guarantee that Free sulfur dioxide is as 30PPM;
2. carry out then open bucket for the first time December, Second Year combined filtering in April carries out falling for the second time bucket;
3. after bucket, carry out immediately lower glue processing for the second time, within after lower glue 15 days, filter;
4. store wine chamber weekly general cleaning once, sterilization once, all needs sterilization before adding tank or tank switching;
Step 7: lower glue
1. adopt egg-white powder or first-class edible Gelatinum oxhide, bentonite;
2. play glue after 10 days, check clarification situation, clarify well separable;
While 3. using bentonite, in water: bentonite is 12: 1 ratios, first by the stainless steel cask of water injection capacity 200L, start stirs water, slowly adds quantitative bentonite, the static 0.5h of continuously stirring 1h, stirring the static 0.5h of 0.5h, and then stir and the wine that adds 3 times of bentonite amounts dilutes, to stir 0.5h and carry out expandedly, the expanded time is no less than 20h; The pending wine of part is added in bentonite slurry, and the slurry solid-to-liquid ratio after dilution is 1: 20, then stirs 0.5h standby; Bentonite stock pump after dilution is entered in pending wine, and stir, after 10 days, carry out precipitation separation, reclaim clear liquid;
Step 8: deepfreeze
1. measure the winestone amount of separating out without the Dry white wine of deepfreeze, if this wine winestone value of separating out is less than 212mg/50mL, needn't carry out deepfreeze; If surpass 212mg/50mL, be necessary to carry out deepfreeze;
2. use quick deepfreeze, temperature-4～-6 ℃, the time is 3 hours, or in 6 hours, grape wine is cooling to-4～-6 ℃, carries out strong stirring in process of cooling, takes advantage of the cold cardboard filter that carries out after 7 days.
Step 9: check encapsulation
1. before encapsulation, to check by laboratory physical and chemical index, provide Delivery Inspection Report, can filling Fructus Vitis viniferae wine base;
2. before filling, choose model, color, standard and the quantity of using vial, plastic cement cap and oak plug.Empty bottle will scrub clean, and disinfects with 1% sulfurous acid, empty dry rear standby;
When 3. filling, binding film filters and carries out fillingly, and filling wine position wants height consistent, and capacity is accurate;
4. play plug tight, and accurately proofread stopper and the bottleneck degree of depth;
5. require to carry out light check by bottle, Interventions Requested comprise filling bottle, liquid level, blocking, and whether standard is consistent, whether in wine, has obvious suspended substance, and failure rejects;
6. sealing cap is wanted smooth corrugationless, indefectible, and failure rejects;
7. coding is clear, and the date is wanted accurately, and failure rejects;
Whether the kind that 8. will check wine before labeling is consistent with label, whether check tag is complete indefectible; Wine mark will paste proper, and height is consistent, and bottle face, without paste, is marked face corrugationless, and failure proposes;
Whether the kind that 9. will check wine before vanning is consistent with tr kind, and whether test package case and annex be complete indefectible; Vanning must not have obvious impression of the hand on bottle, must not rub with the hands and hinder trade mark, and quantity is wanted accurately, and packing material internal packing annex is complete, is forbidden to have deficient;
10. joint sealing is wanted closely, and envelope band will be tied whole corrugationless, and assurance is firm.
Claims (1)
1. a honey peach silk dry red winew making method, adopts raw materials quality standard to be: granulated sugar is white sugar, no-sundries and unpleasant odor, and sugar degree is more than 95%; Sulfurous acid is food grade additives, and concentration 6% has sulfurous gas smell; Honey peach silk grape is full ripe grape, and sugar degree is more than 18%, without sick blue or green decayed fruit; It is characterized in that: described honey peach silk dry red winew making method, step is as follows:
Step 1: honey peach silk grape is selected
The selected crusher that enters of honey peach silk grape, picks disease, rotten, inferior, raw, Chinese olive grain, red grape fruit grain especially, and when fragmentation, the ratio interpolation sulfurous acid by 1/1000;
Step 2: destemming is broken
Thoroughly broken, destemming is complete, but must not rack seed; When fragmentation, in the ratio of Sucus Vitis viniferae and polygalacturonase, be: 3-4g: 100kg, in 6-12 hour, add polygalacturonase, grape slurry is sent into ready fermentor tank in time, and loading amount is 70～80% of fermentor tank total amount.
Step 3: fermentation
1. grape fermentation enters fermentor tank, adds the total sulfur dioxide of 60PPM with sulfurous gas automatic adding device simultaneously, floods fermentation;
2. adopt the fermentation of automatic turning juice, leavening temperature is set to 26 ℃, within every 6 hours, turns over juice once, each 30 minutes;
3. dipping time is controlled at 4～6 days, measures temperature and proportion, when proportion is down to 1000D
20/20, when reducing sugar is 2g/L, carry out separated skin slag; Described D
20/20be that 20 ℃ of quality vinous and same volume temperature are the mass ratio of 20 ℃ of water;
4. free juice and single pressing juice mixing secondary fermentation, loading amount accounts for 95% of capacity; Twice pressing juice is separately done No. 2 juice fermentations;
Former wine after separation, analyzes physical and chemical index, according to physical and chemical index, determines fermentation ends; Check product temperature every day, fermentation situation, makes a record;
5. fermentation reaches grape wine proportion lower than 1000D
20/20or reducing sugar lower than 2g/L standard after, timely bucketful, carry out airtight sealing up for safekeeping, and adjust Free sulfur dioxide to 30PPM left and right, and monitor the situation of malolactic fermentation and the variation of volatile acid;
Step 4: add bucket and fall bucket
1. after malolactic fermentation fermentation ends, within every 4～7 days, add bucket once, add bucket and must use wine of the same race;
2. in conjunction with adding bucket, carry out color, smell and taste and judge, survey volatile acid once per season;
Step 5: diatomite filtration
After fermentation ends 10～15 days, get former wine supernatant liquor and filter with diatomite filter, after filtration, adjust Free sulfur dioxide 25～30PPM, a bucket end throw out filters with vacuum filter after concentrating; According to production requirement, carry out variety matching in batches, adjust the physical and chemical index of Free sulfur dioxide requirement simultaneously, taste requires basically identical;
Step 6: store
1. after storage starts, every two weeks adds tank once with similar wine, and monthly sampling is judged, wine degree of per season chemical examination, volatile acid, total acid, Free sulfur dioxide; In conjunction with tank switching or filtration, add in time sulfurous gas, take and guarantee that Free sulfur dioxide is as 30PPM;
2. carry out then open bucket for the first time 11～December, Second Year combined filtering in 3～April carries out falling for the second time bucket;
3. after bucket, carry out immediately lower glue processing for the second time, within after lower glue 10～20 days, filter;
4. store wine chamber weekly general cleaning once, sterilization once, all needs sterilization before adding tank or tank switching;
Step 7: lower glue
1. adopt egg-white powder or first-class edible Gelatinum oxhide, bentonite;
2. play glue after 10 days, check clarification situation, clarify well separable;
While 3. using bentonite, in water: bentonite is 12: 1 ratios, first by the stainless steel cask of water injection capacity 200L, start stirs water, slowly adds quantitative bentonite, the static 0.5h of continuously stirring 1h, stirring the static 0.5h of 0.5h, and then stir and the wine that adds 3 times of bentonite amounts dilutes, to stir 0.5h and carry out expandedly, the expanded time is no less than 20h; The pending wine of part is added in bentonite slurry, and the slurry solid-to-liquid ratio after dilution is 1: 20, then stirs 0.5h standby; Bentonite stock pump after dilution is entered in pending wine, and stir, after 10 days, carry out precipitation separation, reclaim clear liquid;
Step 8: deepfreeze
1. measure the winestone amount of separating out without the Dry white wine of deepfreeze, if this wine winestone value of separating out is less than 212mg/50mL, needn't carry out deepfreeze; If surpass 212mg/50mL, be necessary to carry out deepfreeze;
2. use quick deepfreeze, temperature-4～-6 ℃, the time is 2～3 hours, or in 5～6 hours, grape wine is cooling to-4～-6 ℃, carries out strong stirring in process of cooling, takes advantage of the cold cardboard filter that carries out after 7 days.
Step 9: check encapsulation
1. before encapsulation, to check by laboratory physical and chemical index, provide Delivery Inspection Report, can filling Fructus Vitis viniferae wine base;
2. before filling, choose model, color, standard and the quantity of using vial, plastic cement cap and oak plug.Empty bottle will scrub clean, and disinfects with 1% sulfurous acid, empty dry rear standby;
When 3. filling, binding film filters and carries out fillingly, and filling wine position wants height consistent, and capacity is accurate;
4. play plug tight, and accurately proofread stopper and the bottleneck degree of depth;
5. require to carry out light check by bottle, Interventions Requested comprise filling bottle, liquid level, blocking, and whether standard is consistent, whether in wine, has obvious suspended substance, and failure rejects;
6. sealing cap is wanted smooth corrugationless, indefectible, and failure rejects;
7. coding is clear, and the date is wanted accurately, and failure rejects;
Whether the kind that 8. will check wine before labeling is consistent with label, whether check tag is complete indefectible; Wine mark will paste proper, and height is consistent, and bottle face, without paste, is marked face corrugationless, and failure proposes;
Whether the kind that 9. will check wine before vanning is consistent with tr kind, and whether test package case and annex be complete indefectible; Vanning must not have obvious impression of the hand on bottle, must not rub with the hands and hinder trade mark, and quantity is wanted accurately, and packing material internal packing annex is complete, is forbidden to have deficient;
10. joint sealing is wanted closely, and envelope band will be tied whole corrugationless, and assurance is firm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123400.7A CN104099203A (en) | 2013-04-01 | 2013-04-01 | Cabernet mitos dry red grape wine brewing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123400.7A CN104099203A (en) | 2013-04-01 | 2013-04-01 | Cabernet mitos dry red grape wine brewing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104099203A true CN104099203A (en) | 2014-10-15 |
Family
ID=51667749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310123400.7A Pending CN104099203A (en) | 2013-04-01 | 2013-04-01 | Cabernet mitos dry red grape wine brewing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104099203A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611165A (en) * | 2015-01-30 | 2015-05-13 | 河北省林业科学研究院 | Brewing process of chrysanthemum dry red wine added with glutathione |
| CN106544206A (en) * | 2016-11-28 | 2017-03-29 | 新疆大漠福鹰文化俱乐部有限公司 | A kind of claret fermentation technique |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | Brewing process of natural downy grape sherry wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858176A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Rose fragrance low alcohol bubbling pink grape wine and its brewing process |
| CN101024805A (en) * | 2007-03-19 | 2007-08-29 | 中法合营王朝葡萄酿酒有限公司 | Dried red wine and its brewing process |
| RU2337949C1 (en) * | 2007-06-22 | 2008-11-10 | Геннадий Ираклиевич Кикнадзе | Method of dried grapes processing |
| CN101735912A (en) * | 2008-11-14 | 2010-06-16 | 中国长城葡萄酒有限公司 | Preparation method of Sauvignon Blanc dry white wine |
| CN102181340A (en) * | 2011-04-20 | 2011-09-14 | 湖南神州庄园葡萄酒业有限公司 | Book reservation dry red grape wine and brewing method thereof |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
-
2013
- 2013-04-01 CN CN201310123400.7A patent/CN104099203A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858176A (en) * | 2006-03-29 | 2006-11-08 | 中法合营王朝葡萄酿酒有限公司 | Rose fragrance low alcohol bubbling pink grape wine and its brewing process |
| CN101024805A (en) * | 2007-03-19 | 2007-08-29 | 中法合营王朝葡萄酿酒有限公司 | Dried red wine and its brewing process |
| RU2337949C1 (en) * | 2007-06-22 | 2008-11-10 | Геннадий Ираклиевич Кикнадзе | Method of dried grapes processing |
| CN101735912A (en) * | 2008-11-14 | 2010-06-16 | 中国长城葡萄酒有限公司 | Preparation method of Sauvignon Blanc dry white wine |
| CN102181340A (en) * | 2011-04-20 | 2011-09-14 | 湖南神州庄园葡萄酒业有限公司 | Book reservation dry red grape wine and brewing method thereof |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
Non-Patent Citations (3)
| Title |
|---|
| 张兰威等: "《发酵食品工艺学》", 30 June 2011, article "发酵食品工艺学" * |
| 彭德华等: "《葡萄酒自酿漫谈》", 31 December 2010, article "葡萄酒自酿漫谈" * |
| 田雅丽等: "陈酿型干红葡萄酒生产工艺研究", 《中外葡萄与葡萄酒》, 30 April 2003 (2003-04-30) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611165A (en) * | 2015-01-30 | 2015-05-13 | 河北省林业科学研究院 | Brewing process of chrysanthemum dry red wine added with glutathione |
| CN106544206A (en) * | 2016-11-28 | 2017-03-29 | 新疆大漠福鹰文化俱乐部有限公司 | A kind of claret fermentation technique |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | Brewing process of natural downy grape sherry wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105838557B (en) | A kind of preparation method of low sugar Hawthorn Fruit Wine | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN102127494B (en) | Preparation method of Jaboticaba wine | |
| CN105039044B (en) | A kind of red fresh wine brewage process of dense sweet tea | |
| CN103865733B (en) | A kind of production method of blueberry Rosa roxburghii brandy | |
| CN101586067A (en) | Plum wine brewage technology | |
| CN104130904B (en) | Without the full juice fermented Yangtao wine of sulfurous gas and production technique thereof | |
| CN105176722B (en) | A kind of soft pink fresh wine brewage process | |
| CN108559680A (en) | A kind of reinforced green plum brewing grape wine technique | |
| CN104195002A (en) | Method for producing mulberry brandy | |
| CN102864057A (en) | Brewing method for Muscat wine | |
| CN104673592A (en) | Process method for brewing wild kiwi fruit wine by using biological technique | |
| CN101024805A (en) | Dried red wine and its brewing process | |
| WO2022206232A1 (en) | Fermented apple cider containing chinese privet and preparation method therefor | |
| CN104099203A (en) | Cabernet mitos dry red grape wine brewing technology | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN101519630B (en) | Perilla greengage wine and preparation method thereof | |
| CN1958766A (en) | Peach brandy | |
| CN102373130B (en) | Production process for burdock wine | |
| CN103627562A (en) | Tilia amurensis-perfumed semi-sweet wine and brewing technology thereof | |
| CN107488556A (en) | A kind of fruit wine brewageed by various fruits | |
| CN104371870A (en) | Five fruit mixed brewed dry red wine and manufacturing method thereof | |
| CN101962604A (en) | Fresh wine and production method thereof | |
| CN102477369A (en) | Simple brewing method of blackberry wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141015 |