Brewing method for Muscat wine

Abstract

The invention discloses a brewing method for Muscat wine and provides a brewing method which enables fragrance of the Muscat wine to be strong and characteristic and avoids inadequacy of the color of the Muscat wine. The method comprises after raw material peduncle removal, placing complete Muscat fruit particles in a non-toxic sterile carbon dioxide soaking fermentation tank which is filled with carbon dioxide in advance; adding ascorbic acid and sulfur dioxide while feeding the fruit particles; filling the carbon dioxide gas to enable the carbon dioxide gas to be 2-3 times the volume of the fermentation tank after filling, and utilizing sulfur dioxide to seal the tank; when the density of the automatically-flowing juice reaches 1-1.1g / L, opening the tank, collecting the automatically-flowing juice, performing pressing, collecting pressed juice, separately storing the pressed juice and the automatically-flowing juice in pre-cooled fermentation tanks; respectively adding brewing yeast into the automatically-flowing juice and the pressed juice; performing full-tank closed circulation once or twice each week after alcoholic fermentation is finished, stopping circulation after four weeks, and performing separation and tank switching after clearing; and supplementing sulfur to end fermentation or continue malic acid and lactic acid fermentation according to taste, and obtaining the Muscat wine.

Description

technical field [0001] The invention relates to the technical field of preparation of alcoholic beverages, in particular to a method for brewing muscat wine. Background technique [0002] Muscat is a grape variety for both fresh food and winemaking. Because of its unique and strong fragrance, Rosé wine is liked by consumers. [0003] Most of the rosé wines currently on the market are produced by traditional dry white and dry red fermentation processes. The main problem of the muscat wine produced by these two processes is that the aroma of the muscat wine is not optimized, but the defect of the muscat wine's lack of color is magnified. [0004] The traditional carbon dioxide maceration process, the raw material of the grapes is Gamay, without the process of increasing the complexity and layering of the aroma, and the shelf life of the product is short. Contents of the invention [0005] The purpose of the present invention is to aim at the technical defects existing in ...

AI Technical Summary

Problems solved by technology

The main problem of the rosé wine produced by these two processes is that the aroma of the rosé wine is not optimized, but the defect of the lack of color of the rosé wine is magnified.

[0004] The traditional carbon dioxide maceration process, the grape raw material is Gamay, without the process of increasing the complexity and layering of the aroma, and the shelf life of the product is short