Cabernet mitos dry red grape wine brewing technology
A technology for dry red wine and peach silk, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of low fruit juice yield, difficult to control fermentation temperature and time, etc., and achieve long aftertaste. , The aroma of the wine is harmonious and strong, and the effect of overcoming the low juice yield
Inactive Publication Date: 2014-10-15
SHANDONG HANNUO ZHUANGYUAN WINERY
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Problems solved by technology
[0004] The technical difficulties are low fruit juice yield, difficult to control fermentation temperature and time
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[0049] A brewing process of peach shredded dry red wine, the raw material quality standard is as follows: granulated sugar is white granulated sugar, free of sundries and bad smell, and the sugar content is more than 95%; sulfurous acid is a food-grade additive, with a concentration of 6%, and has the smell of sulfur dioxide Peach silk grapes: fully mature grapes with a sugar content of more than 18% and no green or rotten fruits; it is characterized in that: the brewing process of the peach silk dry red wine, the steps are as follows:
[0050] Step 1: Selection of Peach Shredded Grapes
[0051] The peach silk grapes are selected into the crusher, and the diseased, rotten, inferior, unripe and green fruit pieces are selected, especially the red grape fruit pieces. When crushing, sulfurous acid is added at a ratio of 1 / 1000;
[0052] Step 2: Destemming and Crushing
[0053] Thoroughly crushed and destemmed, but the seeds should not be crushed; when crushing, the ratio of grape...
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The invention discloses a cabernet mitos dry red grape wine brewing technology; quality standards for the raw materials are as follows: granulated sugar is white granulated sugar and free of debris and bad smell, and has the sugar content of more than 95%; sulfurous acid is used as a food grade additive, and has the concentration of 6% and the smell of sulfur dioxide; cabernet mitos grapes are fully ripe grapes, have the sugar content of more than 18%, and are free of green, raw, rotten and disease fruits; and the has the sugar content of more than is characterized by comprising the steps as follows: selecting the cabernet mitos grapes; removing the peduncles and crushing; fermenting; adding into a bucket and pouring out of the bucket; filtering with diatomite; storing; performing cold treatment; testing and packing. The cabernet mitos dry red grape wine brewing technology can effectively overcome the problems that cabernet mitos grape fruits are low in juicing rate and difficult to control the fermentation temperature and time, can ensure the cabernet mitos dry red grape wine brewed by the brewing technology is beautiful, ruby red, clear and transparent, harmonious and rich in fruity flavor and vinous flavor, full-bodied and mellow in wine body, long-lasting in aftertaste, and typical.
Description
technical field [0001] The invention belongs to a food fruit wine brewing process, in particular to a peach shredded dry red wine brewing process. Background technique [0002] In 2001, Cabernet Mitos) was introduced from Germany for the first time by the winner of the National Friendship Award and German SES viticulture and winemaking expert Noble Golis, authorized Shanting Hannuo Manor, and passed through Hanoi Manor for a long time On the basis of 10 years of trial planting and winemaking experiments, more than 20 imported grape varieties were screened, selected and bred and planted as the main winemaking varieties with the characteristics of Hannuo Manor. [0003] Cabernet Mitos) wine grapes have good cold resistance and disease resistance. The ripening period is late, and the fruit is deep purple. It is an excellent color and blended variety. Matured in oak barrels, it can produce full-bodied and thick high-quality red wines. Widely planted in Germany, it is suitable ...
Claims
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IPC IPC(8): C12G1/02
Inventor 王照科寇兆民陈文孝张洪刚任言丽
Owner SHANDONG HANNUO ZHUANGYUAN WINERY