Red wine aroma enhancement brewing technique based on freezing extraction technology

Abstract

The invention relates to a red wine aroma enhancement brewing technique based on freezing extraction technology. The red wine brewed by the technology provided by the invention has pure and strong fruity aroma and elegant and harmonic flowery aroma, smooth taste, comfortable and complete wine body, the variety aroma feature of grape is enhanced, so that the red wind brewed by the grape raw material in monsoon producing area can reach the quality requirement of the red wine in high-quality producing area. According to the technical scheme, the technique comprises the following steps: (1) sorting the grape raw material; (2) removing stems and crushing; (3) freezing wine with dregs; (4) naturally heating up to defreeze, adding sulfur dioxide; (5) carrying out alcoholic fermentation; (6) separating skin from slag, continuously fermenting; (7) storing and managing; (8) settling, stabilizing, filtering, and bottling.

Description

1. Technical field: [0001] The invention relates to a red wine aroma-enhancing brewing process based on freezing extraction technology. 2. Background technology: [0002] As a healthy drink, wine is getting more and more attention from consumers. The style of wine depends on grape variety, climate and soil conditions, and is also affected by the brewing process. The area where grapes can be planted in my country is vast, and several wine producing areas have gradually formed in the country. However, the vast majority of wine-producing regions in my country are in the monsoon climate zone, with rainy and humid summers and autumns. It is difficult for wine grapes to fully mature in many years, and the sensory quality of the wines can not reach the best level, which reduces its economic value. In addition to continuously improving the quality of raw materials, improving the winemaking process is also a very important way. The application of low-temperature cold maceration and...

AI Technical Summary

Problems solved by technology

Among them, the low-temperature cold maceration process is to macerate the grapes at 5-10°C after destemming and crushing. Although it can improve the aroma components of the wine to a certain extent, it is only better applied to some aromatic white varieties. Not enough neutral wine grape varieties, especially red varieties, the effect of low temperature maceration is not obvious

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