Pink wine brewed by Catawba grapes and brewing method thereof

Abstract

The invention discloses a pink wine brewed by Catawba grapes and a brewing method of the pink wine, and relates to a wine and a brewing method of the wine. The pink wine is brewed by the Catawba grapes, and physical and chemical indexes of the pink wine are that the alcohol degree is 10-12% V/V, the total content of glucose and fructose is not more than 4 g/L, the total acidity is 6.0 to 8.0 g/L, the malic acid is 3.0 to 5.0 g/L, the volatile acid is less than 1.0 g/L, and free SO2 is 20 to 40 mg/L. The brewing method of the wine comprises the following steps of: firstly, taking the ripe Catawba grapes as raw materials, picking up impurities, diseased fruits and rotten fruits, crushing to remove stems, and then obtaining grape mashes; secondly, dipping and fermenting the grape mashes, thirdly, reducing the proportion of the grape mashes to 1.000 below, squeezing and separating, and mixing a squeezed wine with a free run wine; fourthly, storing the wine; and fifthly, carrying out cold storage and then filtering. According to the invention, a unique technological process is used for brewing the pink wine, the method is scientific and reasonable, simple and controllable, and a large-scale and mechanized production can be realized.

Description

technical field [0001] The invention relates to a kind of wine and its brewing method, in particular to a kind of pink wine brewed from red perfume grapes and its brewing method. Background technique [0002] Red Perfume grape, also known as Catawba, American Rose, American Red, etc., is native to the United States and is a hybrid of Europe and America. It is an excellent variety for both fresh food and brewing. The ear of this variety is small, cylindrical, with an average ear weight of 168 grams; the fruit grains are medium-large, medium-tightly planted, purple-red, round, and the average grain weight is 2.4-3.4 grams; the fruit powder is medium-thick, with little juice, and the flesh has a sac. The taste is sweet and sour, with strawberry aroma; the sugar content is 150-190 g / L, the acid content is 3.9-8.9 g / L, and the juice yield is 70%. Due to its strong cold resistance and high yield, this variety is suitable for open-field cultivation in the cold northern regions of ...

AI Technical Summary

Problems solved by technology

[0003] At present, the wine-making process is very mature, but it is not common to use the red perfume grape variety as a raw material to brew wine that can retain the original aroma and flavor of the red perfume grape. Fermentation is carried out under artificially added yeast. This kind of brewing process is not only difficult to control the fermentation time and degree of fermentation, but also destroys the original aroma and flavor of the grapes due to the catalysis of yeast, and reduces the taste. Therefore, it is not suitable for brewing grapes with typical flavor characteristics of varieties. red perfume wine