Brewage method of fresh dry red wine

A dry red wine, fresh technology, applied in the field of winemaking, can solve the problems of difficult to control the extraction of phenolic substances, the fruit aroma is not elegant and delicate, and the unpleasant smell, so as to increase the intensity and complexity of the fruit aroma and avoid bad flavor. , the effect of avoiding the loss of fruit aroma, etc.

Active Publication Date: 2015-11-11
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome above-mentioned deficiencies in the prior art, and provide a kind of brewing method of fresh type dry red wine, mainly solve existing dry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1, during the ripening period, the Cabernet Gernischt was sampled every 3 days to measure the changes in the sugar, acid and other indicators of the grape fruit, so as to determine the grape harvest period; the grape fruit was required to be fresh, healthy, and free of grapes by manual harvesting. Diseased and rotten fruit, green fruit, sugar content: 200g / L, acidity: 6.0g / L. The harvested grapes are softly destemmed to keep the fruit intact and undamaged; the fruit is transported to the fermentation tank, heated rapidly to 80°C, heated and stirred, and the tank is filled with nitrogen for protection; the heated grape mash Pumped into the vacuum tank, the air pressure in the tank is about -0.5Pa, the mash will expand rapidly after entering, and the grape skins will burst instantly; through the equipped cooling device, the temperature: 10°C, the mash can be cooled to about 20°C, add Pectinase 20mg / L, sulfur dioxide 60mg / L, filled with nitrogen protection; use air...

Embodiment 2

[0033] Example 2, during the ripening period, the Cabernet Sauvignon (Cabernet Sauvignon) was sampled every 6 days to measure the changes in the sugar, acid and other indicators of the grape fruit to determine the grape harvest period; the grape fruit was required to be fresh and healthy by manual harvesting. Disease-free fruit, green fruit, sugar content: 210g / L, acidity: 6.5g / L. The harvested grapes are softly destemmed to keep the fruit intact and undamaged; the fruit is transported to the fermentation tank, heated rapidly to 90°C, heated and stirred, and the tank is filled with carbon dioxide for protection; the heated grape mash Pumped into the vacuum tank, the air pressure in the tank is about -0.9Pa, the mash will expand rapidly after entering, and the grape skins will burst instantly. Through the equipped cooling device, the temperature: 15°C, the mash can be cooled to about 25°C, add Pectinase 30mg / L, sulfur dioxide 100mg / L, the tank is filled with carbon dioxide for ...

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PUM

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Abstract

The invention discloses a brewage method of fresh dry red wine, which is characterized by comprising the following steps: determining the grape harvesting time, collecting, removing peduncles, heating, crushing, leaching, pressing to obtain juice, clarifying, adding a nitrogen source, fermenting, storing, stabilizing, refrigerating, sterilizing, filling and the like. The produced dry red wine has the advantages of high yield, bright color (purplish ruby red), smooth and soft mouthfeel, fresh taste and balanced and harmonized wine body, is clear, transparent and lustrous, and has pure, thick, elegant and fine fruit aroma.

Description

Technical field: [0001] The invention relates to the technical field of brewing, in particular to a brewing method of fresh dry red wine. Background technique: [0002] At present, dry red wine is mainly divided into two categories: fresh type and aged type. Usually, fresh type dry red wine requires fresh fruity aroma, refreshing and soft taste, and is suitable for quick consumption. The aged dry red wine has a rich and complex aroma, high tannin content, and a strong sense of body structure, which is suitable for drinking after years of aging. [0003] Fresh dry red wine needs to have a suitable alcohol content and high acidity to improve the refreshing feeling of the wine, so that the maturity of the grape raw materials should not be too high, that is, to control the glucose and acidity. However, immature phenolic substances in immature grape raw materials have a bitter feeling, and at the same time have the smell of green grass and green pepper, which will bring some unp...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 李记明姜文广于英沈志毅李兰晓
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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