Brewage technique of soft red fresh wine

Abstract

The invention relates to a brewage technique of soft red fresh wine, belonging to the technical field of brewage of alcoholic fermented fresh wine. The invention aims to provide a brewage technique for producing high-quality wine by using the grape raw material, which is not suitable for producing aged red wine in principle due to low maturity (the sugar degree is 160 g / L, and S / A is 13-20, wherein S represents sugar content (g / L) on the basis of glucose, and A represents acid content (g / L) on the basis of tartaric acid) caused by weather effects. The fresh wine has a light ruby red wine body, the light subtle fragrance of holly and the aroma of strawberry, plum and other red fruits. The wine body is light, fresh and joyful, and the aftertaste has the sweetness of fruit candies. The technical scheme is as follows: the technique comprises the following steps: collecting and separating the raw material; removing peduncles, and crushing; fermenting by two processes; blending; quickly carrying out after-treatment; and filling and sending to the market.

Description

technical field [0001] The invention relates to a brewing process of soft 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 found t...

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 increases the cost burden of improving raw materials

[0003] As the consumption of wine in my country has increased year by year in recent years, the survey found that the younger generation of consumers like to have fruity aromas, especially fragrant and strong fruity aromas, medium and low acidity, especially the balance between acidity and sweetness, which can create a stronger wine. Fresh wine with sweet aftertaste, low tannin, smooth or slightly astringent tannin, full-bodied and layered, sweet aftertaste. At present, this type of wine has a small share in the domestic market and cannot meet consumer demand

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