Preparation process of red grape wine

A preparation process and technology for red wine, applied in the field of wine, can solve the problems of cumbersome and unreasonable preparation methods, and achieve the effects of mellow taste and reasonable control.

Inactive Publication Date: 2015-01-28

杜长青

1 Cites 4 Cited by

AI-Extracted Technical Summary

Problems solved by technology

According to experts, the roots of vines over 25 years old are deeply rooted in the underground soil, and they absorb more minerals and trace elements. The wine brewed from this ki...

Method used

3) fermentation: during fermentation, the container is not easy to dress and overfill, and the mouth of the bottle or the mouth of the cylinder is covered with clean gauze to prevent fruit flies or dust from entering. During fermentation, st...

Abstract

The invention discloses a preparation process of red grape wine, and relates to the grape wine technical field. The preparation process comprises the following steps: selection of raw materials, crushing, fermentation, squeezing and post-fermentation, storage period management, alcohol content control and blending, bottling sterilization and the like. The preparation process has the beneficial effects that the adopted preparation method of the red grape wine is scientific and normative and reasonable in control in actual application; and the prepared grape wine is mellow in taste and delicious.

Application Domain

Wine preparation

Technology Topic

Grape wineRaw material +2

Examples

Experimental program(1)

Example Embodiment

[0017] Example 1

[0018] A preparation process of red wine, comprising the following production steps:

[0019] 1) Selection of raw materials: The grapes must be picked after they are fully ripe. It is forbidden to spray pesticides half a month before picking. The picking must be sunny. After picking, the green grains, rotten grains and other debris must be removed;

[0020] 2) Crushing: When crushing, the raw materials are not cleaned and crushed by hand. Before crushing, wash your hands, rub hard in an enamel or porcelain basin, squeeze the fruit to break it, and put the broken fruit into the washing machine. In a clean porcelain jar or a wide-mouth glass bottle, pick out the fruit stems and ferment with the skins;

[0021] 3) Fermentation: During fermentation, the container is not easy to be overfilled. Cover the mouth of the bottle or cylinder with a clean gauze to prevent the entry of fruit flies or dust. During fermentation, stir once a day with a glass rod or a washed wooden stick to remove the skin. The residue is stirred into the inside of the container, and the fermentation temperature is 25-28 °C for the best. During the fermentation process, 150 mg/L of sulfur dioxide is added to prevent and control the infection of various bacteria;

[0022] 4) squeezing and post-fermentation: step 3) after the fermentation is finished, the wine liquid is introduced into another container, and the siphon method is used to separate, and the remaining skin residue and unbroken fruit particles are wrapped and squeezed with gauze, and the residual juice is squeezed out;

[0023] 5) Storage period management

[0024] ①, barrel change: when there is sediment at the bottom of the container, the barrel must be replaced to separate the wine liquid from the sediment. When changing the barrel, the temperature should be controlled at 10-12 °C;

[0025] ②, cold heat treatment: during cold treatment, control the treatment temperature to 0.5 ℃, keep it for 5-7 days, change the barrel to filter while it is cold, and during heat treatment, keep it sealed at 75 ℃-80 ℃ for 10-120 minutes.

[0026] 6) Alcohol content control and blending: when it is necessary to increase the alcohol content, each time 17g/L is added, the alcohol content can be increased by 1%, and it can be added reasonably according to the demand, and sugar can be added reasonably according to the demanded sugar content;

[0027] 7) Bottling and sterilization: first bottle the wine to 9 points full, after sealing, sterilize it in a water bath at 60-79°C for 10-15 minutes. The wine storage container used should not be exposed to sunlight, rain or storage temperature. 5-25 ℃ is the best.

PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.

Classification and recommendation of technical efficacy words

reasonable control
Taste mellow

Preparation process of red grape wine

A preparation process and technology for red wine, applied in the field of wine, can solve the problems of cumbersome and unreasonable preparation methods, and achieve the effects of mellow taste and reasonable control.

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

PUM

Description & Claims & Application Information

Similar technology patents

Control method of dual-motor driving system, storage medium and new energy automobile

Negative pressure drainage equipment capable of realizing wound surface temperature control

An electrical cabinet suitable for installing a power supply air switch

Energy-saving electric boiler and control method thereof

Method and apparatus for controlling playing apparatus

Classification and recommendation of technical efficacy words

Seasoning feeding system and automatic frying pan assembly comprising same

Rotary compressor

Lift control method and lift control system

Energy-saving electric boiler and control method thereof

Method and apparatus for controlling playing apparatus

Mixed electronic cigarette tobacco liquid

Preparation method of spark-release crackling cigarette

A production method of black tea traditional Chinese rice dumplings