CN105623940A

CN105623940A - Wine processing technology

Info

Publication number: CN105623940A
Application number: CN201410620039.3A
Authority: CN
Inventors: 张晶
Original assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Current assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Priority date: 2014-11-07
Filing date: 2014-11-07
Publication date: 2016-06-01

Abstract

The invention discloses a wine processing technology. The wine processing technology comprises 1, selecting grapes with sugar content greater than or equal to 12%, removing decayed, diseased and broken grapes and foreign materials and adding potassium metabisulfite into the grapes according to a weight ratio of 1: 25000-1: 6000, 2, breaking the grapes, putting the grapes into a tank, carrying out natural fermentation at the room temperature of 20-22 DEG C, when the fermentation residual sugar ratio is 0.2% or less, discharging the grape paste out of the tank and carrying out distillation,3, treating oak chips through 0.06-0.07 mol of alkali lye at a temperature of 10-15 DEG C for 2 days, putting the oak chips into the fermented wine, storing the wine at a temperature of 20-25 DEG C for 6-8 months, carrying out bottling, adjusting alcoholic strength to 40 and cane sugar content to 0.5%, adding essence into the wine, carrying out refrigeration, standing and filtration and then carrying out bottling. The wine processing technology has simple processes and short aging time and realizes a thick wine fragrance.

Description

Processing technique vinous

Technical field

The invention belongs to wine processing technique field, be specifically related to a kind of processing technique vinous.

Background technology

The distillation of wine distillation gained, is called brandy, and the general multiplex white wine of brandy is raw wine, being typically all the new wine that fermentation is complete, alcoholic strength is 7��8 degree, and acid point is low, extractum is few, easily distills, but, prior art, the brandy newly distilled, quality matte, fragrance is not yet ripe, must deposit so that it is ageing in oak barrel, the process of ageing is slow, it is necessary to 5 years, 10 years, the even time of 20��30 years.

Summary of the invention

For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that a kind of processing technique vinous, technique is simple, and digestion time is short, and aroma is mellow.

Processing technique vinous provided by the invention, comprises the following steps: (1) chooses sugar content lower than 12% Fructus Vitis viniferae, must not remove rot infected seed, crushed particles and foreign material, and the weight ratio adding potassium metabisulfite, addition and raw material is 1:25000 1:6000; (2) pond will be entered after Grape fragmentation, natural fermentation, room temperature is maintained at 20 22 DEG C, when fermentation residual sugar is below 0.2%, pulp is gone out pond, distills; (3) by oak chip with 0.06 0.07mol alkali liquor, process 2 days at 10 15 DEG C of temperature, afterwards oak chip is put in the wine liquid after fermentation, store 68 months at 20 25 DEG C of temperature, bottling allotment wine degree is 40, sucrose 0.5%, and add essence, then bottling after the operation such as chilled, standing, filtration.

Processing technique vinous provided by the invention, it has the beneficial effects that, by oak chip with 0.06 0.07mol alkali liquor, process 2 days at 10 15 DEG C of temperature, afterwards oak chip is put in the wine liquid after fermentation, store 68 months at 20 25 DEG C of temperature, substantially reduce digestion time; Fruit jam fermentation is gone out pond, distills, whole ethanol are steamed, also been removed impurity simultaneously; Technique is simple, and digestion time is short, and aroma is mellow.

Detailed description of the invention

Below in conjunction with an embodiment, processing technique vinous provided by the invention is described in detail.

Embodiment

The processing technique vinous of the present embodiment, comprises the following steps: (1) chooses sugar content lower than 12% Fructus Vitis viniferae, must not remove rot infected seed, crushed particles and foreign material, and the weight ratio adding potassium metabisulfite, addition and raw material is 1:10000; (2) pond will be entered after Grape fragmentation, natural fermentation, room temperature is maintained at 22 DEG C, when fermentation residual sugar is below 0.2%, pulp is gone out pond, distills; (3) oak chip is used 0.06mol alkali liquor, process 2 days at 15 DEG C of temperature, afterwards oak chip is put in the wine liquid after fermentation, storing 7 months at 25 DEG C of temperature, bottling allotment wine degree is 40, sucrose 0.5%, and add essence, then bottling after the operation such as chilled, standing, filtration.

Claims

1. a processing technique vinous, it is characterized in that: comprise the following steps: (1) chooses sugar content must not lower than 12% Fructus Vitis viniferae, removing rot infected seed, crushed particles and foreign material, the weight ratio adding potassium metabisulfite, addition and raw material is 1:25000 1:6000; (2) pond will be entered after Grape fragmentation, natural fermentation, room temperature is maintained at 20 22 DEG C, when fermentation residual sugar is below 0.2%, pulp is gone out pond, distills; (3) by oak chip with 0.06 0.07mol alkali liquor, process 2 days at 10 15 DEG C of temperature, afterwards oak chip is put in the wine liquid after fermentation, store 68 months at 20 25 DEG C of temperature, bottling allotment wine degree is 40, sucrose 0.5%, and add essence, then bottling after the operation such as chilled, standing, filtration.