Brewing method of fruit-flavored dry red wine

A dry red wine, fruity-flavored technology, applied in the field of winemaking, can solve the problems of difficulty in controlling the extraction of phenolic substances, rich aroma, insufficient purity and fineness, etc., so as to improve the roundness of the taste, improve the stability, and optimize the freshness Effect

Active Publication Date: 2016-01-06
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a kind of brewing method of fruity-flavor dry red wine; uncontrollable issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1, after the color change of the grape fruit, the Cabernet Sauvignon (Cabernet Sauvignon) was sampled every 4 days to measure the changes in the sugar content, acidity and other indicators of the grape fruit, so as to determine the harvest period of the grape; The fruit is fresh and healthy, free of disease, rotten fruit and raw green fruit, with a sugar content of 210g / L; the grapes are flexibly destemmed, with a destemming rate of over 90%, keeping the fruit intact and undamaged; the fruit is manually sorted to remove cracked fruit, diseased fruit, green fruit, fruit stem leaves and other sundries; after sorting, the grains are flexibly crushed, the crushing rate is 65%, sulfur dioxide 60mg / L is added before crushing, and pectinase 20mg / L is added after crushing into the tank for 12 hours. Fill the inside with nitrogen for anti-oxidation protection; extract 5% of the juice volume from the grape must, store it for clarification at 0°C, fill the tank with nitroge...

Embodiment 2

[0035] Example 2, after the color change of the grape fruit, Cabernet Gernischt was sampled every 7 days to measure the changes in the sugar content, acidity and other indicators of the grape fruit, so as to determine the harvesting period of the grape; ear selection was carried out in the field, and the grape fruit was fresh and healthy , disease-free rotten fruit, raw green fruit, sugar content 200g / L; grapes are softly destemmed, the destemming rate is over 90%, and the fruit grains are kept intact without damage; the fruit grains are mechanically sorted to remove diseased fruit, green fruit, fruit Stalks and leaves and other sundries; the sorted grains are flexibly crushed, the crushing rate is 70%, sulfur dioxide 70mg / L is added before crushing, pectinase 30mg / L is added after crushing into the tank for 12 hours, and dry ice is added to the tank before entering the tank Oxidation protection; extract 2% juice from grape must, store and clarify at 0°C, fill the tank with dry...

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PUM

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Abstract

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

Description

Technical field: [0001] The invention relates to the technical field of brewing, in particular to a method for brewing fruity-flavored dry red wine. Background technique: [0002] At present, high-quality fruity-flavored dry red wine is popular among consumers in the market. Usually, this type of wine requires fresh fruity aroma, refreshing and soft taste, and is suitable for rapid consumption by the public. They do not need to be aged in oak barrels, and they emphasize the fruity taste held by the wine, which is embodied in the taste of red fruits, often accompanied by spicy notes. High-quality fruit-flavored dry red wine needs to have appropriate alcohol content and high acidity to improve the refreshing feeling of the wine, so the selection of maturity of grape raw materials is very important (not too mature), that is, control of glucose and acidity. [0003] At present, the fruit-flavored dry red wine mainly adopts the traditional brewing process, namely: red grapes—de-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12R1/865
Inventor 李记明姜文广于英
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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