Method for brewing dry ice wine

Abstract

The invention discloses a method for brewing dry ice wine. The method comprises the following steps: the grape berries are usually and naturally frozen during the maturation period in mid December each year, and when the temperature is minus 7 DEG C below and lasts for more than 6h, the harvesting is carried out at minus 8 DEG C; pressing, the harvested grapes are slowly defrozen and pressed, and the pressing temperature is ranged from 0 DEG C to 3 DEG C; chilled grape juice preservation, a chilled grape juice preservation method is adopted under sulfur dioxide and inert gas at the low temperature; fermentation, the Fermicru yeast is added, when the residual sugar is less than 4 g / L, the temperature of the ice wine is reduced to minus 5 DEG C to 5 DEG C, the 50-60 mg / L of sulfur dioxide is added in and the fermentation is finished; ice wine storage, the storage temperature is 5 DEG C; refrigeration, the refrigeration is carried out for 15 days at minus 5 DEG C; and sterilization filtration and canning, the sterilization filtration is adopted and then the packaging is carried out. The invention has the advantage that the flavor quality and the nutrient content of the wine are retained to the utmost extent.

Description

technical field [0001] The invention relates to a brewing method of dry ice wine. Background technique [0002] Any grape and ordinary technology can make wine, but high-quality wine has a great influence on variety, maturity, sugar content, especially grape harvesting, pressing, grape juice preservation, fermentation temperature, alcohol content, freezing temperature, sterilization and filtration irrigation. There are certain requirements for the key points of the process such as installation. The excellent varieties used for red wine brewing include: Gemstone, French Lan, Carignan, Merlot and so on. The sugar content of grapes is required to reach more than 16%, and the acid content is less than 1.0%. Before crushing, rotten and immature fruit grains should be removed, and the grape grains should be fully broken, but the seeds and fruit stems should not be broken. While crushing, add sulfurous acid to make the grape juice contain 100×10↑(-6) of sulfur dioxide. The raw ...

AI Technical Summary

Problems solved by technology

After a long period of storage and multiple barrel changes, wine is generally stable and transparent, but sometimes because the suspended matter in the wine has the same charge, they repel each other, cannot coagulate, and are hindered by the colloidal solution, making it difficult to precipitate.