Fresh wine and brewing technique thereof

Abstract

The invention relates to fresh wine and a brewing technique thereof, and belongs to the technical field of fresh wine fermentation and brewing. The invention aims to solve the technical problem of providing a brewing technique which can be used for producing high-quality fresh wine with grapes that are not quite mature under influence of weather and are not suitable for aged wine production in principle, and the brewed fresh wine has elegant, fine and pure fruit aroma and light body, and tastes refreshing and crisp. The brewing technique of the fresh wine comprises the following operation steps of selecting raw materials, removing stems, crushing, soaking, conducting low-temperature clarification, conducting alcoholic fermentation, stopping fermentation, blending raw wine, conducting stabilized processing and filling.

Description

technical field

[0001] The invention relates to fresh wine and a brewing process thereof, and belongs to the technical field of wine fermentation fresh wine brewing. Background technique

[0002] In recent years, as wine consumption tends to be more rational, more and more consumers prefer light-bodied wines with a relaxed taste. The heavy body and taste of the wine stored in oak barrels and other containers for a long period of time do not meet the drinking habits of most domestic consumers, and cannot meet the needs of ordinary domestic consumers and beginner wine lovers for wine. Therefore, it is imperative to produce a fresh wine with a round mouthfeel, elegant fruit aroma, delicate, pure, light-bodied wine.

[0003] The present invention is based on the inventor's many years of rich winemaking practical experience and solid winemaking theoretical foundation, combined with the characteristics of grape raw materials in this area, through unremitting exploration, and fina...

Examples

Embodiment 1

[0025] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;

[0026] (2) Destemming and crushing, complete destemming, partial crushing, and adding SO at 55 mg / L at the same time 2 , and then into the tank;

[0027] (3) Dipping, with the skin on, for 2 hours;

[0028] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 20 g / t at the same time;

[0029] (5) Alcoholic fermentation, add active dry yeast RA17 at 210g / t, control the fermentation temperature at 17°C, add sucrose when the specific gravity drops, the amount of sucrose is determined according to the process quality requirements, and continue fermentation for 7 days;

[0030] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or the fermentation has been completed to 5°C, maintain the low temperatur...

Embodiment 2

[0038] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;

[0039] (2) Destemming and crushing, complete destemming, partial crushing, and adding SO at 55 mg / L at the same time 2 , and then into the tank;

[0040] (3) Dipping, with the skin on, for 4 hours;

[0041] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 22 g / t at the same time;

[0042] (5) Alcoholic fermentation, add active dry yeast RA17 at 230g / t, control the fermentation temperature at 22°C, add sucrose when the specific gravity decreases, the amount of sucrose added is determined according to the process quality requirements, and continue to ferment for 15 days;

[0043] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or the fermentation has been completed to 5°C, maintain the low t...

Embodiment 3

[0051] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;

[0052] (2) Destemming and crushing, complete destemming and partial crushing, while adding 55 mg / L SO 2 , an appropriate amount of food-grade sulfurous acid, and then put into the tank;

[0053] (3) Dipping, with the skin on, for 3 hours;

[0054] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 25 g / t at the same time;

[0055] (5) Alcoholic fermentation, add active dry yeast RA17 at 240g / t, control the fermentation temperature at 20°C, add sucrose when the specific gravity drops, the amount of sucrose is determined according to the process quality requirements, and continue fermentation for 12 days;

[0056] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or has completed fermentation to...

technical field

[0001] The invention relates to fresh wine and a brewing process thereof, and belongs to the technical field of wine fermentation fresh wine brewing. Background technique

[0002] In recent years, as wine consumption tends to be more rational, more and more consumers prefer light-bodied wines with a relaxed taste. The heavy body and taste of the wine stored in oak barrels and other containers for a long period of time do not meet the drinking habits of most domestic consumers, and cannot meet the needs of ordinary domestic consumers and beginner wine lovers for wine. Therefore, it is imperative to produce a fresh wine with a round mouthfeel, elegant fruit aroma, delicate, pure, light-bodied wine.

[0003] The present invention is based on the inventor's many years of rich winemaking practical experience and solid winemaking theoretical foundation, combined with the characteristics of grape raw materials in this area, through unremitting exploration, and fina...

Examples

Embodiment 1

[0025] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;

[0026] (2) Destemming and crushing, complete destemming, partial crushing, and adding SO at 55 mg / L at the same time 2 , and then into the tank;

[0027] (3) Dipping, with the skin on, for 2 hours;

[0028] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 20 g / t at the same time;

[0029] (5) Alcoholic fermentation, add active dry yeast RA17 at 210g / t, control the fermentation temperature at 17°C, add sucrose when the specific gravity drops, the amount of sucrose is determined according to the process quality requirements, and continue fermentation for 7 days;

[0030] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or the fermentation has been completed to 5°C, maintain the low temperatur...

Embodiment 2

[0038] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;

[0039] (2) Destemming and crushing, complete destemming, partial crushing, and adding SO at 55 mg / L at the same time 2 , and then into the tank;

[0040] (3) Dipping, with the skin on, for 4 hours;

[0041] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 22 g / t at the same time;

[0042] (5) Alcoholic fermentation, add active dry yeast RA17 at 230g / t, control the fermentation temperature at 22°C, add sucrose when the specific gravity decreases, the amount of sucrose added is determined according to the process quality requirements, and continue to ferment for 15 days;

[0043] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or the fermentation has been completed to 5°C, maintain the low t...

Embodiment 3

[0051] (1) Selection of raw materials, quality requirements free from diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit;

[0052] (2) Destemming and crushing, complete destemming and partial crushing, while adding 55 mg / L SO 2 , an appropriate amount of food-grade sulfurous acid, and then put into the tank;

[0053] (3) Dipping, with the skin on, for 3 hours;

[0054] (4) Low-temperature clarification, separate the clear juice for low-temperature clarification, and add pectinase EX at 25 g / t at the same time;

[0055] (5) Alcoholic fermentation, add active dry yeast RA17 at 240g / t, control the fermentation temperature at 20°C, add sucrose when the specific gravity drops, the amount of sucrose is determined according to the process quality requirements, and continue fermentation for 12 days;

[0056] (6) Stop the fermentation, clarify and separate, quickly lower the temperature of the wine that is undergoing fermentation or has completed fermentation to...