Sweet grape wine and brewing technology thereof

Abstract

The physicochemical indexes of sweet grape wine are as follows: alcoholic strength>=9.5%V/V, reducing sugar>=50g/L, total acidity=6.8g/L, free sulfur dioxide>=40mg/L, total sulfur dioxide<=250g/L, tannin>=2.0g/L, and volatile acid<=0.8g/L. The sweet grape wine and the brewing technology of the sweet grape wine have the advantages that the wine is in the deep ruby red color, gives out a graceful and harmonious fruity flavor and vinous flavor, tastes mellow, fleshy, coordinated and rich and gives people a lingering aftertaste; the problems that fermentation starting is slow, fermentation is unstable and volatile acid is greatly increased easily in the fermentation process of sweet grapes are solved; meanwhile, confiture can be thoroughly fermented, and therefore a secondary flavor, namely, a fermentation flavor, can be completely formed; a primary flavor, namely, the fruity flavor, of the grape wine is enhanced in the composite liberation process, and therefore the sugar content of the grape wine is improved.

Description

technical field [0001] The invention relates to the field of wine brewing technology, especially a kind of sweet wine and its brewing technology Background technique [0002] Wine is an alcoholic beverage made by fermenting fresh grapes or grape juice. Usually divided into two kinds of red wine and white wine. The former is made by macerating and fermenting red grape skins; the latter is made by fermenting grape juice. There are many varieties of wine, and the product styles are different due to different grape cultivation and wine production process conditions. Generally, wines are classified according to the color depth, sugar content, carbon dioxide content and brewing method adopted. In foreign countries, wines are also classified according to the place of origin and the name of raw materials. [0003] Sweet wine refers to wine with a sugar content greater than 45.0g / L. At present, in the brewing process of sweet wine, wine manufacturers usually adopt the method of i...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to invent a sweet wine and its brewing process, so that the wine has unique sensory characteristics, and solves the slow start of fermentation in the existing sweet wine fermentation process, the fermentation process is unstable, and it is easy to cause volatile acidity. In addition, it can effectively solve the problem of adding sucrose or terminating fermentation early, which makes it difficult to form the first-class aroma and second-class aroma of the wine, which reduces the sensory characteristics of the wine, thereby reducing the quality of the wine.