How to Make Onion Wine

Abstract

The invention discloses a brewing method of onion wine, which comprises the following steps: 1) selection of raw materials; 2) sorting; 3) destemming of grapes, and adding 0.2-0.4 L / ton of sulfurous acid in an online balance; 4) flash treatment ;5) alcoholic fermentation of red grape juice; 6) malolactic fermentation; 7) completion of malolactic fermentation; 8) aging for 8-14 months; 9) low-temperature maceration; 10) gumming treatment; 11) freezing treatment; 12 ) sterilizing filter. The invention greatly reduces the onion odor in the wine without destroying the effective components of the onion, and makes the onion wine have an aroma like chopped green onion cake, which is easier for consumers to accept and popularizes. Because the invention solves the problem of strong onion odor in wine, the proportion of onion raw materials can be larger in the wine making process, and the active ingredient content of onion in onion wine is higher, which improves the nutritional value and health care effect of onion wine.

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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