Preparation method of wine

The invention discloses a preparation method of wine. The preparation method includes following steps: A. collecting and selecting grapes, crushing and squeezing the grapes, feeding sulfur dioxide to squeezed grape juice until a concentration of the sulfur dioxide is 40-80 mg/L; B. adding pectinase...

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Main Authors HE HONGXI, LEI YU, TAN ZHIBIN, ZHAO XUANYI, SHENG QIMING, WEN JUN, ZHAN JICHENG, JIANG YANJUN, XIE SIMING, LI CHANGLONG, LIAO TIANSHENG, JIN ZHIWEI, ZHANG XIAOYUE
Format Patent
LanguageChinese
English
Published 17.12.2014
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention discloses a preparation method of wine. The preparation method includes following steps: A. collecting and selecting grapes, crushing and squeezing the grapes, feeding sulfur dioxide to squeezed grape juice until a concentration of the sulfur dioxide is 40-80 mg/L; B. adding pectinase to the squeezed grape juice with a use amount being 0.02-0.04 g/L, controlling a temperature to be 5 DEG C with maintaining the temperature for 24-48 hours, and separating a part of juice accounts for 20-30% of the total weight of the squeezed grape juice; C. adding yeast to the separated juice until the concentration of the yeast is 0.1-0.5 g/L, allowing the separated juice to stand for more than 8 days, and then separating a supernate; D. adding a flocculating agent to the supernate, performing filtration to remove precipitates to obtain a clear wine liquid; and E. storing the clear wine liquid at a low temperature for more than 15 day, and performing filtration to obtain the wine, wherein a lower limit of the lo
Bibliography:Application Number: CN20141335646