CN115595222A - Production process of grape wine - Google Patents
Production process of grape wine Download PDFInfo
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- CN115595222A CN115595222A CN202110764985.5A CN202110764985A CN115595222A CN 115595222 A CN115595222 A CN 115595222A CN 202110764985 A CN202110764985 A CN 202110764985A CN 115595222 A CN115595222 A CN 115595222A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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Abstract
The invention discloses a production process of wine. The invention adopts a method of double-strain stepwise fermentation, ensures the color, the aroma and the taste of the wine to the utmost extent, fully extracts phenolic substances such as tannin and the like in the grape pulp by sequentially inoculating saccharomyces cerevisiae and torulopsis delbrueckii, and fermenting at the high temperature of 25-30 ℃ for two times, promotes most of sugar to be converted into alcohol, and simultaneously reduces the acid content in the wine; the temperature is raised to 50-55 ℃ in a short time in the interval of high-temperature fermentation at 25-30 ℃, which is beneficial to improving the fermentation efficiency, promoting the conversion of sugar into alcohol, removing the astringent taste and increasing the mellow taste of the wine; then fermenting at 18-20 deg.C to produce more ester fruit fragrance components, so that the fermented wine has strong fruit fragrance.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a production process of wine.
Background
The wine contains various amino acids, vitamins, mineral substances and various antioxidant substances, and is a beauty and health wine. In recent years, wine has been favored by consumers for its unique flavor and many health-care functions. In the prior art, the preparation process of the wine is generally to clean and dry grapes, blend the grapes with granulated sugar and the like, and seal and ferment the grapes. The wine prepared by the process has astringent taste, the bouquet is not pure enough, the wine body is not mellow and mellow, and the quality and the taste of the product cannot meet the requirements of consumers easily.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a production process of wine, and the technical scheme of the invention is as follows:
a production process of wine comprises the following steps:
s1: picking mature grapes, spreading and airing until the glucose degree reaches 28-36%, sorting, removing stems, adding water, mixing and crushing, sequentially adding 15-25 mg/L of pectinase, 8-15 mg/L of acid cellulase and 25-35 mg/L of sulfur dioxide, shearing and stirring for 4-8 hours to obtain grape pulp;
s2: adding saccharomycete A into grape pulp in an inoculation amount of 0.1-5% of the grape pulp, and sealing and fermenting to obtain a fermentation mixture A;
s3: adding saccharomycete B into the fermented mixture A in an inoculation amount of 0.1-5% of that of the fermented mixture A, and carrying out sealed fermentation to obtain a fermented mixture B;
s4: sealing and fermenting the fermentation mixture B to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: and precipitating the wine juice to separate out precipitate, clarifying and standing to obtain the wine.
Preferably, the weight ratio of water to grapes in step S1 is 0.1 to 0.5.
Preferably, the yeast A in the step S2 is selected from any one or more of torulopsis delbrueckii, saccharomyces cerevisiae and schizosaccharomyces pombe.
Further preferably, the yeast a in the step S2 is saccharomyces cerevisiae.
Preferably, the yeast a in step S2 is prepared by the following method: inoculating the microzyme A into a YPD liquid culture medium, culturing for 36-48 h at 25-30 ℃, and then inoculating 1-5% of inoculum size into a grape juice culture medium for amplification culture twice to obtain the microzyme A.
Preferably, the sealed fermentation in step S2 specifically includes: sealing and fermenting for 5-25 days at 25-30 ℃, then heating to 50-55 ℃, sealing and fermenting for 5-15 min, and then cooling to 25-30 ℃.
Preferably, the sealed fermentation in step S3 specifically includes: sealing and fermenting for 5-25 days at 25-30 ℃, then heating to 50-55 ℃, sealing and fermenting for 5-15 min, and then cooling to 25-30 ℃.
Preferably, the yeast B in the step S3 is selected from any one or more of torulopsis delbrueckii, saccharomyces cerevisiae and schizosaccharomyces pombe.
Further preferably, the yeast B in step S3 is torula delbrueckii.
Preferably, the yeast B in step S3 is prepared by the following method: inoculating the microzyme B into a YPD liquid culture medium, culturing for 36-48 h at 25-30 ℃, and then inoculating into a grape juice culture medium for amplification culture twice according to the inoculum size of 1-5% to obtain the microzyme B.
Preferably, the sealed fermentation in step S4 specifically includes: fermenting for 10-20 days at 25-30 deg.C.
Preferably, the standing time in the step S6 is 10 to 40 days.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts a double-strain stepwise fermentation method, furthest ensures the color, the aroma and the taste of the wine, fully extracts phenolic substances such as tannin in the grape pulp by sequentially inoculating saccharomyces cerevisiae and torulopsis delbrueckii and fermenting at high temperature of 25-30 ℃ for two times, promotes most of sugar to be converted into alcohol and simultaneously reduces the acid content in the wine; the temperature is raised to 50-55 ℃ in a short time in the interval of high-temperature fermentation at 25-30 ℃, which is beneficial to improving the fermentation efficiency, promoting the conversion of sugar into alcohol, removing the astringent taste and increasing the mellow taste of the wine; then fermenting at 18-20 deg.C to produce more ester fruit fragrance components, so that the fermented wine has strong fruit fragrance.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the respective embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The production process of the wine provided by the embodiment comprises the following steps:
s1: picking mature grapes, spreading and airing until the glucose degree is 32%, sorting and removing stems, adding deionized water which is 0.15 time of the total weight of the grapes, mixing and crushing, sequentially adding 20mg/L of pectinase, 12mg/L of acid cellulose and 30mg/L of sulfur dioxide, shearing and stirring for 6 hours to obtain grape pulp;
s2: inoculating a saccharomyces cerevisiae strain into a YPD liquid culture medium, culturing for 48h at 28 ℃, and then inoculating into a grape juice culture medium by 2% of inoculation amount to perform amplification culture twice to obtain saccharomyces cerevisiae; adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, hermetically fermenting at 28 ℃ for 10 days, heating to 50 ℃, hermetically fermenting for 10min, and cooling to 28 ℃ to obtain a fermentation mixture A;
s3: inoculating torulopsis delbrueckii strain in YPD liquid culture medium, culturing at 28 deg.C for 48 hr, inoculating in 2% inoculum size in grape juice culture medium, and performing amplification culture twice to obtain torulopsis delbrueckii; adding torulopsis delbrueckii into the fermentation mixture A, wherein the inoculation amount is 2% of that of the fermentation mixture A, performing sealed fermentation at 28 ℃ for 20 days, heating to 50 ℃, performing sealed fermentation for 10min, and then cooling to 28 ℃ to obtain a fermentation mixture B;
s4: hermetically fermenting the fermentation mixture B at 18 ℃ for 15 days to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: and precipitating the wine juice, separating out precipitate, clarifying, and standing for 20 days to obtain the wine.
Sensory tests show that the wine obtained in the embodiment has strong fruit aroma, mellow taste, long aftertaste, ruby red color, clarity and luster.
Example 2
The production process of the wine provided by the embodiment comprises the following steps:
s1: picking mature grapes, spreading and airing until the glucose degree reaches 28%, sorting and removing stems, adding deionized water which is 0.1 time of the total weight of the grapes, mixing and crushing, sequentially adding 15mg/L of pectinase, 15mg/L of acid cellulose and 35mg/L of sulfur dioxide, shearing and stirring for 8 hours to obtain grape pulp;
s2: inoculating a saccharomyces cerevisiae strain into a YPD liquid culture medium, culturing for 36h at 30 ℃, and then inoculating into a grape juice culture medium by 1% of inoculation amount for amplification culture twice to obtain saccharomyces cerevisiae; adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 0.1% of the grape pulp, sealing and fermenting at 30 ℃ for 25 days, heating to 55 ℃, sealing and fermenting for 5min, and cooling to 30 ℃ to obtain a fermentation mixture A;
s3: inoculating torulopsis delbrueckii strain in YPD liquid culture medium, culturing at 30 deg.C for 36h, inoculating in grape juice culture medium with 1% inoculum size, and performing amplification culture twice to obtain torulopsis delbrueckii; adding torulopsis delbrueckii into the fermentation mixture A, wherein the inoculation amount is 0.1% of the fermentation mixture A, performing sealed fermentation at 30 ℃ for 25 days, heating to 55 ℃, performing sealed fermentation for 5min, and then cooling to 30 ℃ to obtain a fermentation mixture B;
s4: hermetically fermenting the fermentation mixture B at 20 ℃ for 20 days to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: precipitating the wine juice, separating out precipitate, clarifying, and standing for 10 days to obtain wine.
Sensory tests show that the wine obtained in the embodiment has fruity aroma, light fruity aroma and light mouthfeel, is brownish red, clear and glossy.
Example 3
The production process of the wine provided by the embodiment comprises the following steps:
s1: picking mature grapes, spreading and airing until the glucose degree reaches 36%, sorting and removing stems, adding deionized water which is 0.5 time of the total weight of the grapes, mixing and crushing, sequentially adding 25mg/L of pectinase, 8mg/L of acid cellulose and 25mg/L of sulfur dioxide, shearing and stirring for 4 hours to obtain grape pulp;
s2: inoculating a saccharomyces cerevisiae strain into a YPD liquid culture medium, culturing for 48h at 25 ℃, and then inoculating into a grape juice culture medium by 5% of inoculum size for amplification culture twice to obtain saccharomyces cerevisiae; adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 5% of the grape pulp, sealing and fermenting at 25 ℃ for 5 days, heating to 50 ℃, sealing and fermenting for 15min, and cooling to 25 ℃ to obtain a fermentation mixture A;
s3: inoculating torulopsis delbrueckii strain in YPD liquid culture medium, culturing at 25 deg.C for 48 hr, inoculating in grape juice culture medium with 5% inoculum size, and performing amplification culture twice to obtain torulopsis delbrueckii; adding torulopsis delbrueckii into the fermentation mixture A, wherein the inoculation amount is 5% of that of the fermentation mixture A, performing sealed fermentation for 5 days at 25 ℃, then heating to 50 ℃, performing sealed fermentation for 15min, and then cooling to 25 ℃ to obtain a fermentation mixture B;
s4: hermetically fermenting the fermentation mixture B at 15 ℃ for 20 days to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: and precipitating the wine juice, separating out precipitate, clarifying, and standing for 40 days to obtain the wine.
Sensory tests show that the wine obtained in the embodiment has fruity aroma, light fruity aroma and light mouthfeel, is brownish red, clear and glossy.
Example 4
Wine was prepared using a similar preparation method to that of example 1, which differs from example 1 only in that: step S2 is different, and step S2 in this embodiment specifically includes: adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, sealing and fermenting at 28 deg.C for 8 days, heating to 50 deg.C, sealing and fermenting for 10min, and cooling to 28 deg.C to obtain fermentation mixture A.
Sensory tests show that the wine obtained in the embodiment has strong fruit aroma, mellow taste, long aftertaste, ruby red color, clarity and luster.
Example 5
Wine was prepared by a similar method to that of example 1, which differs from example 1 only in that: step S2 is different, and step S2 in this embodiment specifically includes: adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, sealing and fermenting at 28 deg.C for 12 days, heating to 50 deg.C, sealing and fermenting for 10min, and cooling to 28 deg.C to obtain fermentation mixture A.
As can be seen from sensory tests, the wine obtained in the embodiment has strong fruity flavor, mellow taste, long aftertaste, ruby red color, clarity and luster.
Example 6
Wine was prepared using a similar preparation method to that of example 1, which differs from example 1 only in that: step S2 is different, and step S2 in this embodiment specifically includes: adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, sealing and fermenting at 28 deg.C for 15 days, heating to 50 deg.C, sealing and fermenting for 10min, and cooling to 28 deg.C to obtain fermentation mixture A.
As can be seen from sensory tests, the wine obtained in the embodiment has strong fruity flavor, mellow taste, long aftertaste, ruby red color, clarity and luster.
Example 7
Wine was prepared using a similar preparation method to that of example 1, which differs from example 1 only in that: step S2 is different, and step S2 in this embodiment specifically includes: adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, sealing and fermenting at 28 deg.C for 20 days, heating to 50 deg.C, sealing and fermenting for 10min, and cooling to 28 deg.C to obtain fermentation mixture A.
Sensory tests show that the wine obtained in the embodiment has strong fruit aroma, mellow taste, long aftertaste, ruby red color, clarity and luster.
Comparative example 1
The production process of the wine provided by the comparative example comprises the following steps:
s1: picking mature grapes, spreading and airing until the glucose degree is 32%, sorting and removing stems, adding deionized water which is 0.15 time of the total weight of the grapes, mixing and crushing, sequentially adding 20mg/L of pectinase, 12mg/L of acid cellulose and 30mg/L of sulfur dioxide, shearing and stirring for 6 hours to obtain grape pulp;
s2: inoculating a saccharomyces cerevisiae strain into a YPD liquid culture medium, culturing for 48h at 28 ℃, and then inoculating into a grape juice culture medium by 2% of inoculation amount to perform amplification culture twice to obtain saccharomyces cerevisiae; adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, and hermetically fermenting at 28 ℃ for 10 days to obtain a fermentation mixture A;
s3: inoculating torulospora dellodes strain in YPD liquid culture medium, culturing at 28 deg.C for 48 hr, inoculating 2% of strain amount in grape juice culture medium, and performing amplification culture twice to obtain torulospora dellodes; adding torulopsis delbrueckii into the fermentation mixture A, wherein the inoculation amount is 2% of the fermentation mixture A, and hermetically fermenting for 20 days at 28 ℃ to obtain a fermentation mixture B;
s4: hermetically fermenting the fermentation mixture B at 18 ℃ for 15 days to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: and precipitating the wine juice, separating out precipitate, clarifying, and standing for 20 days to obtain the wine.
As can be seen from sensory tests, the wine obtained in the embodiment has strong fruity flavor, mellow taste, long aftertaste, ruby red color, clarity and luster.
Comparative example 2
S1: picking mature grapes, spreading and airing until the glucose degree is 32%, sorting and removing stems, adding deionized water which is 0.15 times of the total weight of the grapes, mixing and crushing, sequentially adding 20mg/L of pectinase, 12mg/L of acid cellulose and 30mg/L of sulfur dioxide, shearing and stirring for 6 hours to obtain grape pulp;
s2: inoculating a saccharomyces cerevisiae strain into a YPD liquid culture medium, culturing for 48h at 28 ℃, and then inoculating into a grape juice culture medium by 2% of inoculation amount to perform amplification culture twice to obtain saccharomyces cerevisiae; adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 4% of the grape pulp, sealing and fermenting at 28 ℃ for 10 days, heating to 50 ℃, sealing and fermenting for 10min, and cooling to 28 ℃ to obtain a fermentation mixture A;
s3: sealing and fermenting the fermentation mixture A at 28 ℃ for 20 days, heating to 50 ℃, sealing and fermenting for 10min, and then cooling to 28 ℃ to obtain a fermentation mixture B;
s4: hermetically fermenting the fermentation mixture B at 18 ℃ for 15 days to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: precipitating the wine juice, separating out precipitate, clarifying, and standing for 20 days to obtain wine.
Sensory tests show that the wine obtained in the embodiment has strong fruit aroma, mellow taste, long aftertaste, ruby red color, clarity and luster.
Comparative example 3
S1: picking mature grapes, spreading and airing until the glucose degree is 32%, sorting and removing stems, adding deionized water which is 0.15 time of the total weight of the grapes, mixing and crushing, sequentially adding 20mg/L of pectinase, 12mg/L of acid cellulose and 30mg/L of sulfur dioxide, shearing and stirring for 6 hours to obtain grape pulp;
s2: inoculating torulopsis delbrueckii strain in YPD liquid culture medium, culturing at 28 deg.C for 48 hr, inoculating in 2% inoculum size in grape juice culture medium, and performing amplification culture twice to obtain torulopsis delbrueckii; adding torulopsis delbrueckii into the fermentation mixture A, wherein the inoculation amount is 2% of the fermentation mixture A, hermetically fermenting at 28 ℃ for 20 days, heating to 50 ℃, hermetically fermenting for 10min, and then cooling to 28 ℃ to obtain a fermentation mixture A;
s3: inoculating a saccharomyces cerevisiae strain into a YPD liquid culture medium, culturing for 48h at 28 ℃, and then inoculating into a grape juice culture medium by 2% of inoculation amount to perform amplification culture twice to obtain saccharomyces cerevisiae; adding Saccharomyces cerevisiae into grape pulp, wherein the inoculation amount is 2% of the grape pulp, hermetically fermenting at 28 ℃ for 10 days, heating to 50 ℃, hermetically fermenting for 10min, and then cooling to 28 ℃ to obtain a fermentation mixture B;
s4: hermetically fermenting the fermentation mixture B at 28 ℃ for 15 days to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: precipitating the wine juice, separating out precipitate, clarifying, and standing for 20 days to obtain wine.
As can be seen from sensory tests, the wine obtained in the embodiment has fruity flavor, light aroma and light mouthfeel, and is brownish red, clear and glossy.
In order to further illustrate the beneficial effects of the present invention, the present invention also measures the physical and chemical indexes of the wines obtained in the above examples and comparative examples, and the measurement results are shown in table 1.
TABLE 1 measurement results of physical and chemical indicators of wine
The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (9)
1. The production process of the wine is characterized by comprising the following steps:
s1: picking mature grapes, spreading and airing until the glucose degree reaches 28-36%, sorting, removing stems, adding water, mixing and crushing, sequentially adding 15-25 mg/L of pectinase, 8-15 mg/L of acid cellulase and 25-35 mg/L of sulfur dioxide, shearing and stirring for 4-8 hours to obtain grape pulp;
s2: adding saccharomycete A into grape pulp in an inoculation amount of 0.1-5 wt% of grape pulp, and sealing to ferment to obtain fermented mixture A;
s3: adding saccharomycete B into the fermented mixture A in an inoculation amount of 0.1-5% of that of the fermented mixture A, and carrying out sealed fermentation to obtain a fermented mixture B;
s4: sealing and fermenting the fermentation mixture B to obtain a fermentation mixture C;
s5: separating the lees and wine juice from the fermentation mixture C;
s6: and precipitating the wine juice to separate out precipitate, clarifying and standing to obtain the wine.
2. The wine production process according to claim 1, wherein the yeast A in step S2 is selected from any one or more of Torulaspora delbrueckii, saccharomyces cerevisiae, schizosaccharomyces pombe.
3. The wine production process of claim 1, wherein the yeast a in step S2 is prepared by the following method: inoculating the microzyme A into a YPD liquid culture medium, culturing for 36-48 h at 25-30 ℃, and then inoculating into a grape juice culture medium for amplification culture twice according to the inoculum size of 1-5% to obtain the microzyme A.
4. The wine production process according to claim 1, wherein the closed fermentation in step S2 comprises in particular: sealing and fermenting for 5-25 days at 25-30 ℃, then heating to 50-55 ℃, sealing and fermenting for 5-15 min, and then cooling to 25-30 ℃.
5. The wine production process according to claim 1, wherein the closed fermentation in step S3 comprises in particular: sealing and fermenting for 5-25 days at 25-30 ℃, then heating to 50-55 ℃, sealing and fermenting for 5-15 min, and then cooling to 25-30 ℃.
6. The wine production process of claim 1, wherein the yeast B in step S3 is selected from any one or more of Torulaspora delbrueckii, saccharomyces cerevisiae, schizosaccharomyces pombe.
7. The wine production process of claim 1, wherein the yeast B in step S3 is prepared by the following method: inoculating the microzyme B into a YPD liquid culture medium, culturing for 36-48 h at 25-30 ℃, and then inoculating into a grape juice culture medium for amplification culture twice according to the inoculum size of 1-5% to obtain the microzyme B.
8. The wine production process of claim 1, wherein the sealed fermentation in step S4 comprises: fermenting for 10-20 days at 25-30 deg.C.
9. The wine production process of claim 1, wherein the standing time in the step S6 is 10 to 40 days.
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| CN202110764985.5A CN115595222A (en) | 2021-07-07 | 2021-07-07 | Production process of grape wine |
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| CN202110764985.5A CN115595222A (en) | 2021-07-07 | 2021-07-07 | Production process of grape wine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102634427A (en) * | 2012-05-14 | 2012-08-15 | 甘肃省轻工研究院 | Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof |
| CN106434086A (en) * | 2016-08-31 | 2017-02-22 | 朱新洁 | Production process of wine |
| CN107418807A (en) * | 2017-09-14 | 2017-12-01 | 吴毅 | A kind of production method of Organic grape fruit wine |
| CN108239608A (en) * | 2018-03-06 | 2018-07-03 | 烟台张裕集团有限公司 | One plant of Dell's kelvin has spore torula bacterial strain and its application in wine production |
| CN108251318A (en) * | 2018-04-20 | 2018-07-06 | 中国农业大学 | A kind of Dell is furnished with spore torula and its application in Wine Aroma quality is improved |
-
2021
- 2021-07-07 CN CN202110764985.5A patent/CN115595222A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102634427A (en) * | 2012-05-14 | 2012-08-15 | 甘肃省轻工研究院 | Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof |
| CN106434086A (en) * | 2016-08-31 | 2017-02-22 | 朱新洁 | Production process of wine |
| CN107418807A (en) * | 2017-09-14 | 2017-12-01 | 吴毅 | A kind of production method of Organic grape fruit wine |
| CN108239608A (en) * | 2018-03-06 | 2018-07-03 | 烟台张裕集团有限公司 | One plant of Dell's kelvin has spore torula bacterial strain and its application in wine production |
| CN108251318A (en) * | 2018-04-20 | 2018-07-06 | 中国农业大学 | A kind of Dell is furnished with spore torula and its application in Wine Aroma quality is improved |
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