Preparation method of dry red wine

A technology of dry red wine and grapes, which is applied in the field of wine preparation, can solve the problems of insufficient mellow aroma, poor taste, and insufficient wine body, and achieve good health care functions, full and coordinated wine body, and scientific and reasonable preparation methods Effect

Active Publication Date: 2014-07-02
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the traditional dry red wine brewing process, the dry red wine brewed from the mountain grape Arctic Red is not good in taste, the body is not beautiful enough, and the wine aroma is not mellow enough.

Method used

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  • Preparation method of dry red wine
  • Preparation method of dry red wine
  • Preparation method of dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Pre-treatment: Harvest when the color, hardness and sugar content of Arctic red grapes reach the mature characteristics of the variety, about September 15-25 each year; sort clean, disease-free, and non-damaged fruit ears; Manually use professional scissors to cut the intact fruit grains without fruit stalks, and remove green grains, diseased fruit grains and unclean fruit grains;

[0037] (2) Quickly crush the cut fruit pieces mechanically to obtain grape must;

[0038] (3) Add potassium metabisulfite according to the standard of 70g per ton of grape must;

[0039] (4) Add 3 times the white sugar to the grape mash treated in step (3), and then add it into the fermenter for stirring after it is completely dissolved, so that the sugar content of the grape mash treated in step (3) is 220g / L;

[0040] (5) Add Angel Yeast RV171 for the first fermentation, add Angel Yeast RV171 according to the standard of 150mg per liter of grape must, and the fermentation temperatur...

Embodiment 2

[0050] (1) Pre-treatment: Harvest when the color, hardness and sugar content of Arctic red grapes reach the mature characteristics of the variety, about September 15-25 each year; sort clean, disease-free, and non-damaged fruit ears; Manually use professional scissors to cut the intact fruit grains without fruit stalks, and remove green grains, diseased fruit grains and unclean fruit grains;

[0051] (2) Quickly crush the cut fruit pieces mechanically to obtain grape must;

[0052] (3) Add potassium metabisulfite according to the standard of 110g per ton of grape must;

[0053] (4) Add white granulated sugar to 7 times the grape must after step (3), and add it to the fermenter after it is completely dissolved, so that the sugar content of grape must after step (3) is 245g / L;

[0054](5) Add Angel Yeast RV171 for the first fermentation, add Angel Yeast RV171 according to the standard of 200mg per liter of grape must, and the fermentation temperature is 28°C; when the residua...

Embodiment 3

[0064] (1) Pre-treatment: Harvest when the color, hardness and sugar content of Arctic red grapes reach the mature characteristics of the variety, about September 15-25 every year; sort clean, disease-free, and non-damaged fruit ears; Manually use professional scissors to cut the intact fruit grains without fruit stalks, and remove green grains, diseased fruit grains and unclean fruit grains;

[0065] (2) Quickly crush the cut fruit pieces mechanically to obtain grape must;

[0066] (3) Add potassium metabisulfite according to the standard of 80g per ton of grape must;

[0067] (4) Add white granulated sugar to 3 times the grape must after step (3), and add it to the fermenter after it is completely dissolved, so that the sugar content of grape must after step (3) is 230g / L;

[0068] (5) Add Angel Yeast RV171 for the first fermentation, add Angel Yeast RV171 according to the standard of 160mg per liter of grape must, and the fermentation temperature is 25°C; when the residu...

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PUM

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Abstract

The invention discloses a preparation method of an amur grape beibinghong dry red wine. The method comprises the steps of preparing grape mash by artificially threshing and crushing raw materials; adding potassium metabisulfite; adjusting the sugar content of the grape mash by adding sugar; performing first fermentation by adding active dry yeast; separating skins and dregs to obtain a supernatant liquor; performing second fermentation on the supernatant liquor; separating wine lees to obtain a raw wine; performing tank turning and ageing; rapidly cooling the raw wine by adding a clarification stabilizer, and freezing; filtering and sterilizing; bottling; storing. The preparation method is scientific, reasonable and easy to control operations, and can be applied to special wine manors for producing high-grade dry red wines in a small scale.

Description

technical field [0001] The invention relates to the field of wine preparation, in particular to a method for preparing mountain grape Arctic red dry red wine. Background technique [0002] Mountain grape Beibinghong is bred by the Institute of Specialty Products of the Chinese Academy of Agricultural Sciences. It is an excellent wine grape variety with independent intellectual property rights in my country. Because of its grape disease resistance, high yield and high quality, it has been favored by growers in recent years. Ice wine made from mountain grape Beibinghong It has a rich and pleasant complex aroma of honey and almonds, outstanding fruit aroma, elegant aftertaste and balanced wine body. However, according to the traditional dry red wine making process, the dry red wine made from the mountain grape Arctic Red has a poor mouthfeel, not beautiful enough in body, and not full-bodied in aroma. Contents of the invention [0003] The object of the present invention is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/04C12G1/022
Inventor 路文鹏张庆田范书田李晓红肖家美宋润刚
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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