Brewing technology of soft dry red fresh wine

A fresh wine and wine technology, applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of increasing the cost burden of improved raw materials, low tannin, small share, etc., to achieve easy large-scale Scale promotion, reduce the loss of the company, and reduce the effect of resource waste

Inactive Publication Date: 2015-11-11
山西戎子酒庄有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Different from the Mediterranean climate and oceanic climate in other wine grape growing areas in the world, most of the wine grape growing areas in my country have a continental monsoon climate, and the grape ripening season often encounters the same season of rain and heat, resulting in low maturity of grape raw materials, Poor quality, not suitable for brewing aged wines. Influenced by the style of Bordeaux wine in France, most wine producers prefer to brew traditional aged red wines. It is difficult to brew high-quality and representative wines with this grape raw material. At the same time, it in

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  • Brewing technology of soft dry red fresh wine

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Effect test

Embodiment 1

[0019] A brewing process of soft dry red fresh wine, including the following steps: (1) Harvesting and sorting of raw materials: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) Destemming and crushing: destemming and crushing, Add 55mg / LSO at the same time 2 and 25g / t pectinase, and then put into the tank; (3) extract part of the grape juice: after the raw materials are put into the tank, immediately extract part of the grape juice; (4) inoculate yeast, alcoholic fermentation: mix the remaining skin juice with part of the grape must, add 220g / t active dry yeast D254, carry out alcoholic fermentation, the fermentation temperature is 23°C, add sugar after the fermentation starts, ferment until the residual sugar is less than 4g / L, stop the fermentation, continue to soak for about 7 days with skins, and the alcoholic fermentation time is 7-15 days; (5) skin dregs separation, malo-lactic acid fermentation: after maceration with skins, separate sk...

Embodiment 2

[0021] A brewing process of soft dry red fresh wine, including the following steps: (1) Harvesting and sorting of raw materials: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) Destemming and crushing: destemming and crushing, Add 50mg / LSO at the same time 2 and 20g / t pectinase, and then put into the tank; (3) extract part of the grape juice: after the raw materials are put into the tank, immediately extract part of the grape juice; (4) inoculate yeast, alcoholic fermentation: mix the remaining skin juice with part of the grape mash, add 200-250g / t active dry yeast D254, carry out alcoholic fermentation, the fermentation temperature is 25°C, add sugar after the fermentation starts, ferment until the residual sugar is less than 4g / L, stop the fermentation, continue to soak for about 7 days with skins, and the alcoholic fermentation time is 15 days; (5) skin dregs separation, malo-lactic acid fermentation: after maceration with skins, separate ...

Embodiment 3

[0023] A brewing process of soft dry red fresh wine, including the following steps: (1) Harvesting and sorting of raw materials: no diseased fruit, moldy fruit, green fruit, and secondary fruit are required; (2) Destemming and crushing: destemming and crushing, Add 60mg / LSO at the same time 2 and 30g / t pectinase, and then put it into the tank; (3) extract part of the grape juice: after the raw materials are put into the tank, immediately extract part of the grape juice; (4) inoculate yeast, alcoholic fermentation: mix the remaining skin juice with part of the grape mash, add 250g / t active dry yeast D254, carry out alcoholic fermentation, the fermentation temperature is 20°C, add sugar after the fermentation starts, ferment until the residual sugar is less than 4g / L, stop the fermentation, continue to soak for about 7 days with the skin on, and the alcoholic fermentation time is 7 days; (5) Skin dregs separation, malo-lactic acid fermentation: after skin immersion, separate ski...

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Abstract

The invention relates to brewing technology of soft dry red fresh wine, belonging to the technical field of wine fermentation type fresh wine brewing and aiming to provide brewing technology for producing high-quality wine with grapes which are not suitable for producing aging red wine by principle because the grapes have low ripeness (the sugar content is 160g/L; S/A is 13-20, wherein S represents glucose content and uses g/L as the unit; A represents tartaric acid content and uses g/L as the unit;) due to the weather influence. The brewed soft dry red fresh wine has beautiful ruby red color, is fashionable and beautiful, has attractive fragrance of red berries and faint scent of plants and tastes supple and balanced. The brewing technology of the soft dry red fresh wine comprises the following operating steps: raw material selection, stem removal and breaking, juice extraction, alcoholic fermentation, impregnation, malic acid-lactic acid fermentation, filtration and filling.

Description

technical field [0001] The invention relates to a brewing process of mild dry red fresh wine, which belongs to the technical field of wine fermented fresh wine brewing. Background technique [0002] Different from the Mediterranean climate and oceanic climate in other wine grape growing areas in the world, most of the wine grape growing areas in my country have a continental monsoon climate, and the grape ripening season often encounters the same season of rain and heat, resulting in low maturity of grape raw materials, Poor quality, not suitable for brewing aged wines. Influenced by the style of Bordeaux wine in France, most wine producers prefer to brew traditional aged red wines. It is difficult to brew high-quality and representative wines with this grape raw material. At the same time, the cost burden brought by the improvement of raw materials has been increased. [0003] As the consumption of wine in my country has increased year by year in recent years, the survey fou...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 张会宁缪成鹏陈帅
Owner 山西戎子酒庄有限公司
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