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
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[0016] 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:
[0017] (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.
[0018] (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%,
[0019] (3) Clarification and acid reduction...
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