Low-temperature extended maceration method suitable for making dry red wine from plateau wine making grapes

Abstract

The invention discloses a low-temperature extended maceration method suitable for making a dry red wine from plateau wine making grapes. The method comprises pre-fermentation cold maceration, alcohol fermentation and post-fermentation postmaceration, and specifically comprises the following steps: 1) crushing picked red wine making grape raw materials, removing stalks to obtain fruit pulp, pumping into a fermentation tank while adding food grade sulfurous acid and pectinase, filling CO2 into the fermentation tank for oxygen exclusion, homogenizing through pump circulation, and performing cold maceration on the fruit pulp at 6-10 DEG C for 3-4 days; 2) after the cold maceration is completed, adding Saccharomyces cerevisiae, and performing alcohol fermentation; 3) when the specific gravity is reduced to 996g / L and the reducing sugar is 2g / L, entering the post-fermentation postmaceration without performing wine-liquid separation; and 4) after the postmaceration is completed, performing wine-liquid separation to perform malic acid-lactic acid fermentation. By adopting the long-time pre-fermentation cold maceration and post-fermentation postmaceration method, the maceration time of grape berries is sufficiently extended, so that abundant phenol substances and aromatic substances in plateau wine making grapes can be effectively extracted out.

Description

technical field [0001] The invention relates to the technical field of wine brewing technology, in particular to a low-temperature prolonged maceration method suitable for brewing dry red wine from wine grapes in high altitudes. Background technique [0002] Maceration is an extremely important part in the brewing process of dry red wine. The quality of maceration directly determines the quality of wine. Wine grapes grown in plateau areas are rich in important phenolic substances and volatile aroma substances due to high altitude, strong ultraviolet rays, large temperature difference between day and night, and long growth period of grapes. In the traditional dry red wine brewing process, maceration and alcoholic fermentation are carried out almost at the same time, and the maceration time is short, usually 3-8 days. The phenolic substances and aromatic substances such as tannins and pigments in the grapes are less leached, which makes the dry red wine produced have a strong ...

AI Technical Summary

Problems solved by technology

[0004] The cold maceration method before fermentation and the post maceration method after fermentation can increase the content of aromatic substances and phenolic substances in dry red wine, but the total maceration time of cold maceration, post maceration and alcoholic fermentation is mostly 8~ 12d is still relatively short for wine grapes in high-altitude areas rich in phenolic substances and volatile aroma substances, which cannot fully reflect the potential quality of high-altitude wine grapes in dry red wine

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