CN1137985C - Dry white wine and its blending process - Google Patents
Dry white wine and its blending process Download PDFInfo
- Publication number
- CN1137985C CN1137985C CNB011044497A CN01104449A CN1137985C CN 1137985 C CN1137985 C CN 1137985C CN B011044497 A CNB011044497 A CN B011044497A CN 01104449 A CN01104449 A CN 01104449A CN 1137985 C CN1137985 C CN 1137985C
- Authority
- CN
- China
- Prior art keywords
- wine
- muscat
- blending
- vitis viniferae
- fructus vitis
- 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.)
- Expired - Fee Related
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses dry white wine and a blending technology thereof. Muscat raw wine and Pinot Chardonnay raw wine are adopted as blending base wine. The muscat raw wine and the Pinot Chardonnay raw wine are blent according to the volume ratio the muscat raw wine to the Pinot Chardonnay raw wine, which is equal to 4 to 6: 6 to 4. Through clarification, cold stabilization and filtration, the dry white wine is prepared. The dry white wine is high-grade dry white wine which has elegant and fragrant fruity flavor, plump, smooth and far-reaching wine, and typicality. The blending technology which is explored leads muscat blending base wine and Pinot Chardonnay blending base wine to be perfectly combined, the advantages of the muscat blending base wine and the Pinot Chardonnay blending base wine are mutually supplemented, and a novel style is formed. The blending technology has the advantages that the blending technology is scientific and reasonable, the operation is simple and is easily controlled, and the large-scale mechanization production can be carried out.
Description
The present invention relates to the drink food field, is a kind of grape wine and blending process technology thereof specifically.
Now Dry white wine generally adopts the Fructus Vitis viniferae wine base that the smell of fruits is very sweet, aroma is mellow, typicalness is outstanding such as Italian Riesling (Italian Riesling), Moschus (Muscat), longan to blend to form on the market, and Chardonney (Pinot Chardonnay) grape is because of fine and smooth graceful, soft tasty and refreshing, the many raw materials as Sparkling wine of long times of aftertaste of its vinosity.China-France Jointly Operated Wangchao Wine Brewery Co. blends in the process adopting former wine of muscat and Chardonney Fructus Vitis viniferae wine base to blend basic wine as Dry white wine, find out a best and blend ratio, thereby make the former drinking utensils of muscat have the fruital of strong typicalness and the fine and smooth soft, mellow long of Chardonney Fructus Vitis viniferae wine base to merge in phase, the smell of fruits is very sweet for the Dry white wine of making after clarification and cold steady processing, the aroma elegance, the wine body is plump, it is mellow and full to enter the mouth, long times of aftertaste has typicalness.
The purpose of this invention is to provide a kind of light yellowly, the smell of fruits is very sweet, aroma elegance, plentiful pure and mild, the dry type grape wine that inlet is mellow and full and nutritious of wine body.
Another object of the present invention provides a kind of above-mentioned blending process vinous, and this craft science is reasonable, and operating process is simple, is easy to scale operation.
Design of the present invention is that former wine of muscat and Chardonney Fructus Vitis viniferae wine base are blent, and makes this two kinds of wine perfect adaptations, and is with conspicuous characteristics, has complementary advantages.
Dry white wine of the present invention is to make by following method: with the former wine of muscat: the Chardonney Fructus Vitis viniferae wine base by volume=4～6: 6～4 blend, blend after glue clarification under the bentonite, diatomite filtration, the freezing maintenance of-3～-5 ℃ temperature cold steady qualified after-filtration can in 4～10 days promptly gets product of the present invention.Its physical and chemical index: alcoholic strength 11～12%v/v, total reducing sugar≤4g/L, total acid 6.5～7.0g/L, free SO
230～40mg/L, volatile acid＜0.8g/L.
Above-mentioned Dry white wine is to be to blend form at 4.5～5.5: 5.5～4.5 by former wine of muscat and Chardonney Fructus Vitis viniferae wine base volume ratio.
The blending process of described Dry white wine comprises following technological process:
1. blend: with the former wine of muscat: the Chardonney Fructus Vitis viniferae wine base by volume=4～6: 6～4 advance
Row is blent.
2. clarification, cold steady and filtration treatment: carry out after blending glue clarification and filtration treatment under the bentonite →
4～10 days → diatomite filtration of the freezing maintenance of-3～-5 ℃ temperature+board-like filtration → wait to irritate
Wine → finished product
The above-mentioned Fructus Vitis viniferae wine base that technological process adopted should be light yellow, the pure free from extraneous odour of fragrance, and the wine body is coordinated, and has kind typicalness.
In the glue clarification, the bentonite consumption is 0.4～1.2g/L under the above-mentioned bentonite that technological process adopted.Following glue clarifying treatment is after diatomite filtration.
The product that the present invention obtains belongs to high-grade Dry white wine.It is yellow or light yellow, sparkling and crystal-clear transparent that product color is straw, and the fine and smooth soft, mellow long of typical strong fruital of muscat and Chardonney grape merges in phase, the fruital gracefulness, the aroma elegance, the wine body is plump, it is mellow and full to enter the mouth, and long times of aftertaste has typicalness.
The present invention finds out the optimum proportion of blending of former wine of muscat and Chardonney Fructus Vitis viniferae wine base, makes this two kinds of wine perfect adaptations, has complementary advantages, formed a kind of new style, enrich mouthfeel, increased the diversity of grape drinks, satisfied the demand of human consumer's different levels.Blending process of the present invention is scientific and reasonable, and simple to operate easy to control, raw material is easy to get, but mass mechanized production.
Can further be well understood to the present invention by specific embodiment given below, but they not limitation of the invention.
Embodiment 1
The blending process of Dry white wine comprises following technological process:
1. blend: by volume 1000 liters of former wine of muscat and 1000 liters of Chardonney Fructus Vitis viniferae wine bases
=5: 5 blend.
2. clarification, cold steady, filtration: carry out glue clarifying treatment under the bentonite (bentonite consumption 0.8g/L) after blending
Keep 7 days → diatomite filtration+board-like filtration under the temperature of → diatomite filtration →-4 ℃
→ wine → finished product to be irritated
Embodiment 2
Dry white wine: it is according to embodiment 1 described technological process preparation, and just freezing temp is to keep 9 days under-3 ℃.
Claims (6)
1. Dry white wine, it is characterized in that this grape wine is made by following method: with Moschus (Muscat) Fructus Vitis viniferae wine base: Chardonney (Pinot Chardonnay) Fructus Vitis viniferae wine base by volume=4～6: 6～4 blend, make after clarification, cold steady and filtration treatment, wherein said cold steady processing is to keep 4-10 days down at-3 to-5 ℃.
2. grape wine according to claim 1 is characterized in that the former wine of muscat: Chardonney Fructus Vitis viniferae wine base volume ratio=4.5～5.5: 5.5～4.5.
3. blending process vinous according to claim 1, be Fructus Vitis viniferae wine base blend after clarify, cold steady and filtration treatment forms, it is characterized in that: 1) adopt former wine of muscat and Chardonney Fructus Vitis viniferae wine base as blending basic wine; 2) the former wine of muscat: Chardonney Fructus Vitis viniferae wine base volume ratio=4～6: 6～4; 3) blending the former wine in back forms through clarification, the cold steady filtration treatment that reaches.
4. blending process according to claim 3 is characterized in that the former wine of muscat: Chardonney Fructus Vitis viniferae wine base volume ratio=4.5～5.5: 5.5～4.5.
5. blending process according to claim 3 is characterized in that blending glue clarifying treatment under the bentonite of back, and the bentonite consumption is 0.4～1.2g/L, and following glue clarifying treatment is after diatomite filtration.
6. blending process according to claim 3 is characterized in that clarifying after refrigerator is cooled under-3～-5 ℃ the temperature kept 4～10 days, cold steady qualified after diatomite filtration and board-like filtration, and can forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011044497A CN1137985C (en) | 2001-02-27 | 2001-02-27 | Dry white wine and its blending process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011044497A CN1137985C (en) | 2001-02-27 | 2001-02-27 | Dry white wine and its blending process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1312362A CN1312362A (en) | 2001-09-12 |
| CN1137985C true CN1137985C (en) | 2004-02-11 |
Family
ID=4653911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011044497A Expired - Fee Related CN1137985C (en) | 2001-02-27 | 2001-02-27 | Dry white wine and its blending process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1137985C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY158981A (en) * | 2008-07-31 | 2016-11-30 | Shaklee Corp | Method of preparing a muscadine pomace extract |
| CN110408492A (en) * | 2019-08-06 | 2019-11-05 | 隆回县周氏生态农业发展有限责任公司 | A kind of preparation method of Hunan pearl grape wine |
| CN115261164B (en) * | 2022-08-30 | 2024-04-12 | 酩悦轩尼诗夏桐(宁夏)酒庄有限公司 | Production method of traditional-method flavored sparkling wine |
-
2001
- 2001-02-27 CN CNB011044497A patent/CN1137985C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1312362A (en) | 2001-09-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102277252B (en) | Method for brewing wine in mixing mode | |
| CN111154603A (en) | Aronia melanocarpa health wine and preparation method thereof | |
| CN101058783A (en) | Method of preparing high-grade traminer sweet white grape wine | |
| CN104388230A (en) | Fruit fragrance enriched muscat hamburg low-alcohol grape wine and brewing process thereof | |
| CN1137985C (en) | Dry white wine and its blending process | |
| RU2133264C1 (en) | Composition for kvass "eruslan" | |
| CN103215157B (en) | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine | |
| CN101343600A (en) | Milk beer with external appearance characteristic of milk beverage | |
| CN100344742C (en) | Production and formula for yellow wine | |
| JP4368156B2 (en) | Honey liquor manufacturing method | |
| CN1137255C (en) | Dry red wine and its making process | |
| CN1393545A (en) | Lemon wine and its brewing process | |
| CN1070532C (en) | Prepn. method of pink wine and its products | |
| CN1211404A (en) | Production method for indigo fruit series products | |
| CN110004002A (en) | A kind of preparation method of slow picking sweet wine | |
| US4505938A (en) | Process for producing a seasoning | |
| CN104694364A (en) | Method for brewing persimmon flavored sparkling wine | |
| CN1683500A (en) | Process for preparing glossy ganoderma and pomegranate wine | |
| CN1320093C (en) | Fruit juice koji drink | |
| RU2070915C1 (en) | Composition for semisweet low-alcoholic liqueur "riviera" | |
| CN100338202C (en) | Fresh milk wine and production method thereof | |
| CN1177028C (en) | Fudu wine and its making process | |
| CN1369548A (en) | Thorny elaeagnus fruit wine | |
| CN1118003A (en) | Black-rice health-care vinegar and its making technology | |
| CN1458262A (en) | Nutritive thick flavour spirit and its preparing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |