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

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...

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 of low-alcohol dry red wine are 2-3 times lower than 60-degree dry red wine. It is far inferior to 60-degree dry red wine with a variety of trace elements