Air-drying red wine and brewing process thereof
A technology for red wine and grapes, applied in the field of winemaking, can solve problems such as less products, reduce quality decline, reduce potential risks, and achieve good fermentation effects
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[0085] A kind of air-dried red wine is prepared by following process:
[0086] (1) Sorting and inspection of raw material wine grapes
[0087] On October 10, 2006, the Cabernet Sauvignon produced in Qingtongxia, Ningxia was picked, and the grape raw materials after picking were strictly sorted. The ears were required to be neat and mature, and the coloring rate was 100%. And the grape raw materials are sampled and tested, and the sugar content is required to be ≥ 230g / L, and the acid content is 6.5-8.5g / L;
[0088] (2) air dry
[0089] When air-drying, use natural air-drying to make the sugar content ≥ 260g / L, choose the Ningxia area with a temperature of 5-35 degrees and a relative humidity of less than 50% as the air-drying place, ventilate, and avoid direct sunlight;
[0090] (3) Destemming and crushing
[0091] Before destemming and crushing, ensure that the volatile acid content of the grapes is less than 0.2g / L; add food-grade sulfurous acid and pectinase to the grape...
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