Wine-making process

Abstract

The invention relates to a wine-making process which mainly comprises the steps of squeezing grape materials, inoculating with yeast to carry out alcohol fermentation, inoculating with lactic acid bacteria to carry out malic acid-lactic acid fermentation, aging, cool stabilizing, filtering, sterilizing, filling and the like. In the process, mannoproteins extracted and produced from the fermentation byproduct wine lees are added three times (i.e. after the materials are squeezed, when the lactic acid bacteria are inoculated, and after cool stabilizing and filtering). The method provided by the invention effectively avoids the precipitation and turbidity in the wine-making process and increases the polysaccharide content. The obtained wine is clear and transparent, has intense scent, can send out the typical variety aroma and the unique alcohol aroma, is full-bodied and has a mellow and coordinated mouthfeel.

Description

technical field

[0001] The invention relates to a wine brewing process, in particular to a wine brewing process in which mannoprotein extracted from fermentation by-product lees is added to fermentation raw materials. Background technique

[0002] At present, people's understanding and understanding of low alcohol content of wine, natural health, nutrition and health care, coupled with the needs of life communication, the consumption of wine, especially high-quality wine, is increasing. Statistics show that the growth of wine consumption in my country will continue to grow at a rate of more than 15-20% every year. The development of high-end wine technology has changed the restriction of raw material production by the place of origin. Famous domestic wine companies and world-renowned wineries have begun to try to purchase high-quality grape raw materials from around the world, using unique production technology with intellectual property rights to brew high-end wines of thei...