Low-sulfur-dioxide high-nutrition sweet red wine and its production process

Abstract

The invention provides a production technology of low-sulfur dioxide high-nutrition concentrated sweet red wine and low-sulfur dioxide high-nutrition concentrated sweet red wine produced by the production technology. The low-sulfur dioxide high-nutrition concentrated sweet red wine provided by the invention is produced by the key processes including selection and treatment of the raw material wine grapes, alcoholic fermentation, composition adjustment, raw wine clarification, termination of microbial activities and aftertreatment; by adopting the production technology, the content of dry extract in the wine is 65-90g / L, and the content of nutrients except ethanol, water and sugar in the wine is increased; and moreover, due to the inhibitory effect of high alcoholic strength and high content of phenolic substances on the microorganisms, the dependency of wine on sulfur dioxide is reduced, the problem of fermentation of sweet wine in a bottle can be effectively controlled in a limited manner when the content of free sulfur dioxide in the wine is controlled at 30-50mg / L, and the nutrition and health promotion of the wine are improved. Meanwhile, the production technology is easier to realize than other concentrated sweet wine production technologies.

Description

technical field [0001] The invention belongs to the field of brewing sweet wine, and in particular relates to a low-sulfur-dioxide, high-nutrition sweet red wine and a brewing process thereof. Background technique [0002] The technological feature of low-sulfur dioxide high-nutrition sweet red wine is that the grapes undergo specific air-drying treatment after picking to reduce the water content of the fruit to increase the sugar content of raw materials and the concentration of other nutrients. Intervene to produce a special aroma. When the grape fruit components are concentrated to the extent required by the process, the grapes are directly crushed, and the grape juice, skin, seeds and fruit stems are fermented together. After the fermentation is completed, the fermented mash is pressed to obtain the original wine. Add food-grade sulfurous acid to terminate all microbial activities, and then adjust the composition of the original wine, clarification treatment and aging in...

AI Technical Summary

Problems solved by technology

At present, strong sweet wine is mainly made by stopping alcoholic fermentation in advance or adding sugar to dry wine, but all of them have the limitations of high sulfur dioxide content and high microbial breakdown rate after bottling; ice wine requires winter temperature to reach minus 7 degrees Celsius The grapes are harvested and then squeezed to extract the juice for alcoholic fermentation, which not only frostbites the vines but also is restricted by the region, resulting in low yield and high cost of ice wine. Ice wine also mainly relies on high sulfur dioxide to inhibit microorganisms