Method for brewing onion grape wine

Abstract

The invention discloses a method for brewing onion grape wine. The method for brewing onion grape wine comprises the following steps: (1) selecting raw materials; (2) sorting; (3) removing stems of grape and uniformly adding 0.2-0.4L / Ton of sulphurous acid on line; (4) carrying out flash evaporation; (5) carrying out alcoholic fermentation by using red grape juice; (6) carrying out malo-lactic fermentation; (7) ending malo-lactic fermentation; (8) ageing for 8-14 months; (9) dipping at the low temperature; (10) fining; (11) freezing; and (12) carrying out sterile filtration. By virtue of the onion grape wine, the onion smell in the wine is greatly reduced under the premise that the effective components of the onion are not damaged; the onion grape wine shows the fragrance similar to green onion pancakes, so that consumers accept the onion grape wine more easily; the onion grape wine is relatively easy to popularize; since the problem of thick onion smell in the wine is solved, the use amount ratio of the onion raw material in the wine brewing process can be higher; the onion grape wine is relatively high in contents of effective components of the onion, and the nutritive value and the health effect of the onion grape wine are improved.

Description

technical field [0001] The invention relates to a brewing method, in particular to a brewing method of onion wine. Background technique [0002] Onion wine is brewed from grapes and onions. It is rich in nutrients and has good health effects. Due to the relatively short development time of onion wine in China and the immature brewing process, the aroma and taste of the existing onion wine are often heavy onion smell. The degree of recognition is low, it is not easy to promote, and there is no situation of large-scale sales. Simultaneously, because the onion smell in the aroma mouthfeel of onion wine is affected by the proportion of raw materials, because the prior art can't solve the heavy onion smell of onion wine, the onion raw material used in the brewing process of existing onion wine The proportion is low, and the proportion of onion raw materials will directly affect the nutritional value and health care efficacy of onion wine. [0003] The prior art urgently needs ...

AI Technical Summary

Problems solved by technology

Due to the relatively short development time of onion wine in China and the immature brewing process, the aroma and taste of the existing onion wine are often heavy onion smell. The degree of recognition is low, it is not easy to promote, and there is no situation of large-scale sales

Simultaneously, because the onion smell in the aroma mouthfeel of onion wine is affected by the proportion of raw materials, because the prior art can't solve the heavy onion smell of onion wine, the onion raw material used in the brewing process of existing onion wine The proportion is low, and the proportion of onion raw materials will directly affect the nutritional value and health benefits of onion wine

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