Method for producing late harvested red grape wine

A technology of red wine and production method, applied in the direction of wine preparation, microbe-based method, biochemical equipment and method, etc., can solve the problems affecting the taste and style of wine, achieve stable appearance quality, long aftertaste, and reduce consumption Effect

Inactive Publication Date: 2012-09-12
内蒙古汉森葡萄酒销售有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Since the sugar source is obtained from the outside, it greatly affects the taste and style of the wine

Method used

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  • Method for producing late harvested red grape wine

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Embodiment Construction

[0021] The present invention will be further described below in combination with specific embodiments.

[0022] The production process of late harvested frost red wine is as follows:

[0023] Grape harvesting----juicing----fermentation----termination of fermentation----stabilization----storage and aging----freezing----sterilization and filling.

[0024] 1. Grape harvesting: during the ripening period of the grapes, samples are taken every 5-7 days to measure the sugar and acid indicators of the grapes, and the grapes are picked when the sugar content reaches 260mg / L or more and the total acid content is 5.2-6.0g / L;

[0025] The wine production process of the present invention generally adopts wine grapes with higher sugar content. After the grapes are ripe, they are not picked immediately, but the ears are allowed to hang naturally on the tree to lose water and concentrate properly. When the sugar content and acid content of the grapes reach the above technical indicators, th...

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Abstract

The invention discloses method for producing late harvested red grape wine, comprising the following steps of: grape harvesting, extracting, fermenting, fermenting terminating, stabilizing, storing, aging, freezing, degerming and filling. The process is characterized in that the sugar source does not need to be added in the production process of the wine; the sugar in the wine all comes from raw material of grapes; the fermentation is properly terminated in the aging process, the quality is stable in the aging management, the secondary fermentation which affects the flavor and the quality of the wine is not carried out in the storage process, and the total content of SO2 in the wine is low. The wine produced by the method contains 11% of alcohol (v / v) and 70g / l of residue sugar, presents ruby red color, is clear, transparent, full and pure, has heavy and matched alcohol flavor and fruit flavor, fine mouth feeling and lasting aftertaste, and has the typical feature and style of high-grade sweet red wine.

Description

Technical field: [0001] The invention relates to a production method of wine, in particular to a production method of sweet red wine. Background technique: [0002] Sweet red wine is a kind of wine that is widely loved by consumers. The certain amount of sugar contained in the wine body, combined with other technical indicators, constitutes the unique style of this wine. The existing sweet red wine production process is relatively mature, generally including: sorting of grape raw materials - destemming and crushing - alcoholic fermentation - malolactic fermentation - storage and aging - stabilization treatment - adding sugar source - Heat treatment - membrane filter filling - finished product. In the process, alcoholic fermentation is a complete fermentation link, which completely ferments the sugar in the grape raw materials, and the sugar index in the wine body is achieved by adding sugar sources before filling. Since the sugar source is obtained by adding it, it greatly...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12R1/645
Inventor 朱华杨少海康登昭刘爱国焦红茹邹春霞王树超
Owner 内蒙古汉森葡萄酒销售有限公司
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