Production method of aged dry red wine

Abstract

The invention discloses a production method of aged dry red wine. The method is characterized by comprising the following steps of: removing the stem of grape and crushing; steeping at low temperature for 4-12 hours; after the steeping, separating part of the grape juice, and adding yeast into the pulp to perform temperature-controlled alcohol fermentation; meanwhile, centrifuging the separated grape juice for producing pink wine; after the alcohol fermentation, performing temperature-controlled micro-oxygenation on the separated raw wine; and then performing the processes of malolactic fermentation, clarification, freezing, filtering and the like to obtain the aged dry red wine. Through the invention, the chroma, tannin and total phenol of the produced aged dry red wine are obviously improved in comparison with the common aged dry red wine; moreover, the aged dry red wine produced by the method disclosed by the invention has stable color, full body, mellow and coordinative mouthfeel and strong structure sense; the aging potential is obviously enhanced; and the production method is simple and easy to control and suitable for industrial production.

Description

technical field

[0001] The invention relates to the technical field of brewing, in particular to a method for producing aged dry red wine. Background technique

[0002] Aged dry red wine requires that sufficient tannins, anthocyanins and other phenolic substances and aroma components be extracted from grapes during the fermentation process, so that the wine has a darker color, a stronger sense of structure and a rich aroma. The tannins, anthocyanins and aroma components in grapes mainly exist in grape skins. At present, in the production process of aged red wines, due to reasons such as grape variety and maturity, aged red wines often result in light color and tannins. Insufficient, the aging potential is poor, and after the fermentation is over, due to the unstable structure of tannins and anthocyanins in the original wine, the color is easy to decline, which affects the sensory quality of the wine. Contents of the invention

[0003] The purpose of the present invention ...

Examples

Embodiment 1

[0016] Embodiment 1, adopt the cabernet sauvignon grape of 180-220g / L of sugar content, acidity at 5-9g / L as raw material, remove disease, rotten ear, select the grape that is well-colored, ripe evenly for use, then carry out destemming and crushing, remove Add 45mg of sulfur dioxide per liter of pulp during stem crushing, control the volume of the pulp into the tank to 90% of the tank capacity, add 25mg of pectinase to each liter of pulp after 4 hours, and make the closed cycle even; The fruit pulp is cooled to 10-15°C and maintained for 8 hours; after the low-temperature maceration, the grape juice with 10-30% of the total weight of the pulp is separated into the tank and used to ferment rosé wine. The fruit pulp accounts for 75-80% of the tank volume; then 200-300 mg of yeast is added to each liter of grape pulp to start alcoholic fermentation for the production of aged Cabernet Sauvignon. The fermentation temperature is controlled at 25-30°C. Alcoholic fermentation is over...

Embodiment 2

[0018] Embodiment 2, adopting 180-220g / L of sugar content, the snake dragon pearl grape of acidity 5-9g / L is used as raw material, removes disease, rotten fruit ear, selects the grape of good coloring, ripe uniformity for use, then carries out destemming and crushing, per liter Add 40mg / L of SO to the pulp 2 , control the volume of the pulp in the tank to be 85% of the tank capacity, add 25mg of pectinase per liter of pulp after 4 hours, and the closed cycle is uniform; then cool down the pulp in the tank to make its temperature drop to 10 -15°C, and keep it for 4 hours; after the low-temperature maceration, separate 10-30% grape juice from the total weight of the pulp in the tank, and use it to ferment rosé wine, so that the remaining pulp accounts for 75-80% of the tank volume; then Inject 200-300mg of yeast into each liter of grape juice to start the alcoholic fermentation for the production of aged Gernischt dry red. The fermentation temperature is controlled at 25-30°C. A...

Embodiment 3

[0019] Embodiment 3, using the grapes of snake dragon pearl, cabernet franc and merlot grapes with a sugar content of 180-220g / L and an acidity of 5-9g / L as raw materials, removing diseases and rotten fruit ears, selecting well-colored and evenly mature grapes, Then carry out destemming and crushing, add 50mg of sulfur dioxide in every liter of fruit pulp in the process of destemming and crushing, control the amount of entering the tank to be 95%, add 25mg of pectinase in every liter of fruit pulp after 4 hours, and the closed cycle is even; The fruit pulp is cooled to 10-15°C and maintained for 12 hours; after the low-temperature maceration, 10-30% of the total weight of the pulp is separated into the tank for grape juice, which is used to ferment rosé wine, and the remaining The fruit pulp accounts for 75-80% of the tank volume; then 200-300mg of yeast is added to each liter of grape pulp to start the alcoholic fermentation for the production of aged dry red. The fermentation...

technical field

[0001] The invention relates to the technical field of brewing, in particular to a method for producing aged dry red wine. Background technique

[0002] Aged dry red wine requires that sufficient tannins, anthocyanins and other phenolic substances and aroma components be extracted from grapes during the fermentation process, so that the wine has a darker color, a stronger sense of structure and a rich aroma. The tannins, anthocyanins and aroma components in grapes mainly exist in grape skins. At present, in the production process of aged red wines, due to reasons such as grape variety and maturity, aged red wines often result in light color and tannins. Insufficient, the aging potential is poor, and after the fermentation is over, due to the unstable structure of tannins and anthocyanins in the original wine, the color is easy to decline, which affects the sensory quality of the wine. Contents of the invention

[0003] The purpose of the present invention ...

Examples

Embodiment 1

[0016] Embodiment 1, adopt the cabernet sauvignon grape of 180-220g / L of sugar content, acidity at 5-9g / L as raw material, remove disease, rotten ear, select the grape that is well-colored, ripe evenly for use, then carry out destemming and crushing, remove Add 45mg of sulfur dioxide per liter of pulp during stem crushing, control the volume of the pulp into the tank to 90% of the tank capacity, add 25mg of pectinase to each liter of pulp after 4 hours, and make the closed cycle even; The fruit pulp is cooled to 10-15°C and maintained for 8 hours; after the low-temperature maceration, the grape juice with 10-30% of the total weight of the pulp is separated into the tank and used to ferment rosé wine. The fruit pulp accounts for 75-80% of the tank volume; then 200-300 mg of yeast is added to each liter of grape pulp to start alcoholic fermentation for the production of aged Cabernet Sauvignon. The fermentation temperature is controlled at 25-30°C. Alcoholic fermentation is over...

Embodiment 2

[0018] Embodiment 2, adopting 180-220g / L of sugar content, the snake dragon pearl grape of acidity 5-9g / L is used as raw material, removes disease, rotten fruit ear, selects the grape of good coloring, ripe uniformity for use, then carries out destemming and crushing, per liter Add 40mg / L of SO to the pulp 2 , control the volume of the pulp in the tank to be 85% of the tank capacity, add 25mg of pectinase per liter of pulp after 4 hours, and the closed cycle is uniform; then cool down the pulp in the tank to make its temperature drop to 10 -15°C, and keep it for 4 hours; after the low-temperature maceration, separate 10-30% grape juice from the total weight of the pulp in the tank, and use it to ferment rosé wine, so that the remaining pulp accounts for 75-80% of the tank volume; then Inject 200-300mg of yeast into each liter of grape juice to start the alcoholic fermentation for the production of aged Gernischt dry red. The fermentation temperature is controlled at 25-30°C. A...

Embodiment 3

[0019] Embodiment 3, using the grapes of snake dragon pearl, cabernet franc and merlot grapes with a sugar content of 180-220g / L and an acidity of 5-9g / L as raw materials, removing diseases and rotten fruit ears, selecting well-colored and evenly mature grapes, Then carry out destemming and crushing, add 50mg of sulfur dioxide in every liter of fruit pulp in the process of destemming and crushing, control the amount of entering the tank to be 95%, add 25mg of pectinase in every liter of fruit pulp after 4 hours, and the closed cycle is even; The fruit pulp is cooled to 10-15°C and maintained for 12 hours; after the low-temperature maceration, 10-30% of the total weight of the pulp is separated into the tank for grape juice, which is used to ferment rosé wine, and the remaining The fruit pulp accounts for 75-80% of the tank volume; then 200-300mg of yeast is added to each liter of grape pulp to start the alcoholic fermentation for the production of aged dry red. The fermentation...