Brewage technique of thick sweet red fresh wine
A technology for red wine and rosé wine is applied in the field of brewing technology of strong sweet red and fresh wine, which can solve the problem of low maturity of grapes, and achieve the effects of ensuring safe storage, reducing losses and protecting interests.
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Embodiment 1
[0043] A kind of thick sweet red fresh wine brewing process, said process comprises 3 sets of brewing processes respectively brewing 3 kinds of raw wines, and then deploying the three kinds of raw wines, specifically including the following steps:
[0044] (1) Brewing of sweet rosé wine
[0045] a. Harvesting and sorting of raw materials: no diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit are required;
[0046] b. Destemming and crushing: Destemming and crushing, while adding 50mg / LSO 2 and 20g / t pectinase EX, then put into the tank;
[0047] c. Without maceration: part of the grape juice is extracted immediately after the raw materials are put into the tank;
[0048] d. Low-temperature clarification: cool down part of the extracted grape juice to 8°C for natural clarification;
[0049] e. Inoculation of yeast, alcoholic fermentation: Grape juice warmed up to 12°C, separated the upper layer of grape juice, discarded the lower layer of grape jui...
Embodiment 2
[0066] A kind of thick sweet red fresh wine brewing process, said process comprises 3 sets of brewing processes respectively brewing 3 kinds of raw wines, and then deploying the three kinds of raw wines, specifically including the following steps:
[0067] (1) Brewing of sweet rosé wine
[0068] a. Harvesting and sorting of raw materials: no diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit are required;
[0069] b. Destemming and crushing: destemming and crushing, add 60mg / LSO at the same time 2 and 30g / t pectinase EX, then put into the tank;
[0070] c. Without maceration: part of the grape juice is extracted immediately after the raw materials are put into the tank;
[0071] d. Low-temperature clarification: cool down part of the extracted grape juice to 10°C for natural clarification;
[0072] e. Inoculation of yeast, alcoholic fermentation: Grape juice warmed up to 12°C, separated the upper layer of grape juice, discarded the lower layer of ...
Embodiment 3
[0089] A kind of thick sweet red fresh wine brewing process, said process comprises 3 sets of brewing processes respectively brewing 3 kinds of raw wines, and then blending the three kinds of raw wines, specifically including the following steps:
[0090] (1) Brewing of sweet rosé wine
[0091] a. Harvesting and sorting of raw materials: no diseased fruit, moldy and rotten fruit, green fruit, and secondary fruit are required;
[0092] b. Destemming and crushing: destemming and crushing, add 55mg / LSO at the same time 2 and 25g / t pectinase EX, then put into the tank;
[0093] c. Without maceration: part of the grape juice is extracted immediately after the raw materials are put into the tank;
[0094] d. Low-temperature clarification: cool down part of the extracted grape juice to 9°C for natural clarification;
[0095] e. Inoculation of yeast, alcoholic fermentation: Grape juice warmed up to 12°C, separated the upper layer of grape juice, discarded the lower layer of gr...
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Abstract
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