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Preparation method of chrysanthemum dry red wine

A technology of dry red wine and chrysanthemum, which is applied in the field of wine, can solve problems such as single flavor, weak fragrance, and lack of delicateness, and achieve the effect of rich nutrition, strong aroma, and improved production efficiency

Inactive Publication Date: 2015-02-18
SINO FRENCH JOINT VENTURE DYNASTY WINERY
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Now the mainstream dry red wine in the market is made from the fermentation of single-strain Cabernet grapes (such as Cabernet Sauvignon, Gernischt). Dry red wine is known to occupy the wine market in my country because of its functions of beautifying and nourishing the skin and softening blood vessels. The main product, the fermented wine of Cabernet type wine needs to be aged for 1-2 years. When drinking fresh, it has a rough feeling, not delicate, and has a weak aroma and a single flavor

Method used

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Embodiment 1

[0017] A preparation method of chrysanthemum dry red wine, comprising the steps of:

[0018] 1), select the Cabernet Sauvignon grapes with disease-free fruit and rotten fruit sugar content greater than 180g / L, press and crush; obtain grape pulp;

[0019] 2), put 76 parts of grape pulp in a fermenter, add 0.35 part of dried chrysanthemum or chrysanthemum extract, add sulfur dioxide 50mg / L, 0.0012 part of pectinase, 0.6 part of yeast, and ferment treatment under the condition of 28 ℃ 4 Day; The parts mentioned are parts by weight;

[0020] 3), press and filter;

[0021] 4) Aging: change the tank, put the wine into oak barrels, and carry out ultrasonic treatment, the ultrasonic frequency is 24kHz, the power is 80w, and the time is 5 hours; then it is naturally aged for half a year.

[0022] 5) Post-processing can be carried out according to the conventional process.

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Abstract

The invention relates to a preparation method of a chrysanthemum dry red wine. The preparation method comprises the following steps: (1) selecting cabernet sauvignons of which the sugar degree is greater than 180g / L without diseased fruits and rotten fruits, and squeezing and crushing to obtain a grape pulp; (2) putting the grape pulp into a fermentation tank, adding dried chrysanthemums or a chrysanthemum extract, adding sulfur dioxide, pectase and yeast, and fermenting for 4 days at 27-29 DEG C; (3) squeezing and filtering; (4) ageing, namely changing tanks, putting the wine into oak barrels, performing ultrasonic treatment for 5 hours under the condition that the ultrasonic frequency is 24kHz and the power is 80w, and then naturally ageing for half a year; and (5) performing aftertreatment according to a conventional process. On the basis of nutrition and health care of the original dry red wine, the chrysanthemum dry red wine disclosed by the invention additionally has effects of chrysanthemum and has effects of removing liver-fire for improving eyesight and expelling phlegm to arrest coughing, the product of the chrysanthemum dry red wine is rich in nutrition, and the wine body is full and harmonious with strong fragrance which remains in a mouth after drinking.

Description

technical field [0001] The invention relates to wine, in particular to a preparation method of chrysanthemum dry red wine. Background technique [0002] Now the mainstream dry red wine in the market is made from the fermentation of single-strain Cabernet grapes (such as Cabernet Sauvignon, Gernischt). Dry red wine is known to occupy the wine market in my country because of its functions of beautifying and nourishing the skin and softening blood vessels. The main product, the fermented wine of Cabernet type wine needs to be aged for 1-2 years. When it is fresh, it has a rough feeling, not delicate, and has a weak aroma and a single flavor. Contents of the invention [0003] The purpose of the invention is to provide a method for preparing chrysanthemum dry red wine with strong fragrance and round taste, full-bodied, mellow and soft, and long aftertaste. [0004] The technical scheme adopted in the present invention is: [0005] A preparation method of chrysanthemum dry red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 张军张福庆吕文尹吉泰王树生
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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