Manufacturing method of low-foaming arctic-ocean red grape sparkling wine

A manufacturing method and technology of red grapes, applied in the field of wine manufacturing, can solve the problems of secondary fermentation sparkling wine production and quality control, limit the diversity of sparkling wine, complicated production procedures, etc., achieve shortened production cycle, Simplify the brewing process, the effect of refreshing and smooth taste

Active Publication Date: 2013-11-20
NORTHWEST A & F UNIV
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  • Abstract
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Problems solved by technology

In the past, Arctic red grapes were not used as raw materials to brew low-sparkling wine, and there were many problems in the secondary fermentation, such as: long production cycle, complicated production process, high cost, difficult quality control, etc.
Single variety limits the diversity of sparkling wine, secondary fermentation in the bottle and high CO 2 content has brought certain difficulties to the production and quality control of sparkling wine

Method used

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  • Manufacturing method of low-foaming arctic-ocean red grape sparkling wine

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Embodiment Construction

[0017] The invention is to directly press the Arctic red grape fruit at low temperature, and then use CaCO 3 Carry out acid reduction treatment, transfer alcoholic fermentation to the closed fermentation tank when the sugar content drops to 24g / L and continue the closed fermentation, by retaining the CO in the late stage of fermentation 2 gas, with a pressure of 0.05Mpa to 0.34Mpa, to obtain low-foaming Arctic red wine. The specific implementation steps are as follows:

[0018] (1) Sorting of raw materials: For the first time, Arctic red grapes are used as raw materials for low-sparkling wines. When harvesting, try to keep the fruit intact; select the ripeness and remove the green fruit.

[0019] (2) Low-temperature pressing: The grape fruit is subjected to cold treatment to make the temperature reach 2°C. It is directly pressed at low temperature without destemming and crushing. When squeezing, control the juice yield at 50%,

[0020] (3) Clarification and acid reduction...

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Abstract

The invention relates to a manufacturing method of low-foaming arctic-ocean red grape sparkling wine. The arctic-ocean red grape sparkling wine manufactured by the method has the advantages that the fragrance characteristic of grape fruits are maintained, the defect of rough taste caused by low-sugar peracid is overcome and the brewing process is simplified. The manufacturing method comprises the following operation steps of: (1) material sorting: firstly adopting arctic-ocean red grape as a material of low-sparkling wine; (2) low-temperature pressing; (3) clarification and deacidification; (4) alcohol fermentation; (5) fermentation of a sealing tank; (6) fermentation stopping; (7) cold storage and aging; and (8) constant-pressure filtration and filling.

Description

1. Technical field: [0001] The invention relates to a method for producing wine, in particular to a method for producing low-foaming Arctic red grape sparkling wine. 2. Background technology: [0002] The raw materials used in the Arctic Red Sparkling Wine are Arctic Red Grape berries with strong cold resistance. Beibing red grapes have a high yield, and each mu (667 square meters) can produce about 3000kg of grapes; the growth period is short, the resistance to disease, insect pests, and cold resistance is extremely strong, and it can be cultivated in areas where the lowest temperature in winter is not lower than -37°C . Its berries are blue-black and have thick skin. The berries contain a variety of amino acids, vitamins, trace elements, and polyphenols. It has strong anti-oxidation and can play a variety of functions such as beauty and health care. However, Arctic red grapes have low sugar content and high acid content, with an average sugar content (titrated sugar) of...

Claims

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Application Information

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IPC IPC(8): C12G1/06C12G1/022
Inventor 王华李华
Owner NORTHWEST A & F UNIV
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