Dry red wine with alcohol concentration of 60 degrees and preparation method therefor

A technology for dry red wine and red grapes, applied in the field of dry red wine, can solve the problems of low alcohol content, far inferior minerals and various trace elements, and poor aroma and flavor.

Inactive Publication Date: 2011-11-23
谢光辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The alcohol content of existing wine is low, and the global dry red wine is only about 20 degrees, so its aroma and flavor are poor. The various nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1, after harvesting, the high-quality red grape fruit particles are taken off from the comb-shaped branches and classified, soaked in water at 15-20°C for 20 minutes, and then 3% of the red grape branches and 2% of the red grape leaves are separated. After crushing, press together with 20% red grape skins, 65% red grape flesh, and 10% red grape seeds, add 0.2% sweet wine medicine to ferment together. Wine is a product obtained through fermentation. During the fermentation process, the sugar contained in grapes will gradually turn into alcohol and carbon dioxide. Therefore, during the fermentation process, the sugar content will become less and less, and the alcohol content will become higher and higher. Through the slow fermentation process, the brewed wine has a delicate taste and a round aroma. After 3 weeks of fermentation, carry out the first sedimentation change barrel, then add 0.2% sweet wine medicine to ferment again, after 4-6 weeks of fermentation, ca...

Embodiment 2

[0018] Embodiment 2, after harvesting, the high-quality red grape fruit particles are taken off from the comb-shaped branches and classified, soaked in water at 15-20°C for 20 minutes, and then 2% of the red grape branches and 3% of the red grape leaves are separated. After crushing, press together with 25% red grape skin, 60% red grape flesh and 8% red grape seed, add 0.2% sweet wine medicine to ferment together. After 3 weeks of fermentation, change barrels for the first precipitation, then add 0.2% sweet wine medicine, and carry out fermentation again. After 4-6 weeks of fermentation, carry out second precipitation barrel change, and then add 0.2% sweet wine medicine, Ferment again. After 8-10 weeks of fermentation, the required alcohol content will increase accordingly, and the sugar content in the wine will naturally decrease. The sugar content in dry red wine should not exceed 4g / L. The number of precipitation and the order of time Repeated processing, purification to ob...

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PUM

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Abstract

Disclosed is dry red wine with an alcohol concentration of 60 degrees and a preparation method therefor. The dry red wine is prepared by the following raw materials: sweet Chinese yeasts and branches, leaves, peel, flesh and seeds of red grapes. The preparation method is as follows: high-quality red grapes are sorted after picked up from comb-like branches; branches and leaves of red grapes are picked out for crushing after short immersion and are squeezed with peel, flesh and seeds of the red grapes; sweet Chinese yeasts are added into the squeezed materials for fermentation; first deposition and barrel changing are carried out after fermentation for three weeks; sweet Chinese yeasts are added again for further fermentation; second deposition and barrel changing are carried out after fermentation for four to six weeks; sweet Chinese yeasts are added again for further fermentation for eight to ten weeks so as to obtain dry red wine with an alcohol concentration of 60 degrees; the dry red wine is packaged into soil jars which are kept air tight and hoarded in underground cellars; the jars are taken out one year later and the dry red wine therein is packed with bottles. The content of sugar and all the indexes of the dry red wine with an alcohol concentration of 60 degrees provided in the invention are in complete accordance with the normal standard of dry red wine and dry white wine with low alcohol concentrations on domestic and overseas market; the dry red wine is the only vintage wine with high purity and high quality in domestic and overseas grape wine brewing industry at present.

Description

technical field [0001] The invention relates to dry red wine, in particular to a 60-degree dry red wine and a preparation method thereof. Background technique [0002] The earliest origins of dry red wine in the world are France and Italy, and the wines of the New World are produced in countries such as Australia and Chile. After hundreds of years, there has always been a problem, that is, when the alcohol content of dry red wine is below 35 degrees, its sterilizing power is not enough, and the storage period is not long. If there are no grape branches and leaves, The resulting dry red wine also has the presence of tannins that affect the mouthfeel. The storage period will be shorter, and the storage period of low-tannin wine usually does not exceed 3-5 years. The tannin content determines whether the wine can be stored for a long time. The alcohol content of existing wine is low, and the global dry red wine is only about 20 degrees, so its aroma and flavor are poor. The v...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 谢光辉
Owner 谢光辉
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