Wine processing technology

Abstract

The invention discloses a wine processing technology. The wine processing technology comprises 1, selecting grapes with sugar content greater than or equal to 12%, removing decayed, diseased and broken grapes and foreign materials and adding potassium metabisulfite into the grapes according to a weight ratio of 1: 25000-1: 6000, 2, breaking the grapes, putting the grapes into a tank, carrying out natural fermentation at the room temperature of 20-22 DEG C, when the fermentation residual sugar ratio is 0.2% or less, discharging the grape paste out of the tank and carrying out distillation,3, treating oak chips through 0.06-0.07 mol of alkali lye at a temperature of 10-15 DEG C for 2 days, putting the oak chips into the fermented wine, storing the wine at a temperature of 20-25 DEG C for 6-8 months, carrying out bottling, adjusting alcoholic strength to 40 and cane sugar content to 0.5%, adding essence into the wine, carrying out refrigeration, standing and filtration and then carrying out bottling. The wine processing technology has simple processes and short aging time and realizes a thick wine fragrance.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a wine processing technology. Background technique [0002] The distillate obtained from wine distillation is called brandy. Brandy generally uses white wine as the raw material wine, and is generally fermented new wine with an alcohol content of 7 to 8 degrees, low acid content, less extracts, and easy to distill. However, In the prior art, the newly distilled brandy has rough quality and immature fragrance, and must be stored in oak barrels for aging. The aging process is slow and takes 5, 10, or even 20 to 30 years. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a wine processing technology with simple technology, short aging time and mellow wine aroma. [0004] The wine processing technology provided by the present invention c...

AI Technical Summary

Problems solved by technology

[0002] The distillate obtained from wine distillation is called brandy. Brandy generally uses white wine as the raw material wine, which is generally fermented new wine, with an alcohol content of 7-8 degrees, low acid content, less extracts, and easy distillation. However, In the existing technology, the newly distilled brandy has rough quality and immature aroma, so it must be stored in oak barrels for aging. The aging process is slow, and it takes 5, 10, or even 20 to 30 years.