Dry red wine brewing process

Abstract

The invention provides a dry red wine brewing process and belongs to the field of red wine brewing. The process comprises the following main process steps of a, selecting raw materials, removing stems and crushing the materials; b, performing dipping and fermentation: adding 25ppm SO2, pectinase and yeasts in sequence after the materials enter a jar; adding tannin 12 hours after the jar is full, and when the PH value is greater than 3.6, adding tartaric acid; performing fermentation at 25-28 DEG C; c, performing skin residue separation and squeezing: when the fermentation time is greater than 7 days and the measured proportion of grape wine is reduced to less than 1,000, storing free run wine at 18-20 DEG C; performing extraction and squeezing on skin residues to obtain squeezed wine; performing secondary extraction and squeezing on pomace such as grape skin, seeds, stems and the like after extraction and squeezing to obtain extract; d, performing secondary fermentation: fermenting the free run wine, the squeezed wine and the extract at the same time; e, performing reverse filling, and adding 50mg/L of SO2; f, performing mixing, clarifying and filtering; g, performing freezing, sterilizing, filtering and filling, wherein the jar is kept full and sealed during freezing; and h, performing sterilizing, filtering and filling. The dry red wine brewing process provided by the invention has the advantages of rich healthcare factors, perfect balance of fruity fragrance and tannin, and secondary extraction, squeezing and efficient utilization of the skin residues.

Description

[0001] Technical field: [0002] A dry red wine brewing process of the present invention belongs to the field of red wine brewing, and in particular relates to a dry red wine brewing process. [0003] Background technique: [0004] With the rapid improvement of people's living standards and health awareness, people have higher and higher requirements for the taste and quality of wine, especially the natural juice wine with rich nutrition and high health ingredients; After one pressing, the remaining skins, seeds, and stems become the main waste in the wine production process, accounting for about 10% of the dry weight of the original fruit. These wastes contain a large amount of anthocyanins, amino acids, vitamins, minerals, and antioxidant components. etc., have not been fully utilized, and while causing waste of raw materials, there should be a serious loss of nutritional ingredients of health factors in wine. [0005] Invention content: [0006] The purpose of the present ...

AI Technical Summary

Problems solved by technology

[0004] With the rapid improvement of people's living standards and health awareness, people have higher and higher requirements for the taste and quality of wine, especially the natural juice wine with rich nutrition and high health ingredients; After one pressing, the remaining skins, seeds, and stems become the main waste in the wine produc