Brewing technology of crystal grape sparkling wine

Abstract

The invention discloses a brewing technology of a crystal grape sparkling wine. By adopting the brewing technology of hot-dipping before fermentation without adding SO2, smooth alcoholic fermentation can be ensured, a high-quality fresh wine can be produced, the sugar content of the grape juice can be improved through a hot-dipping technology before fermentation, the acid content is reduced and the quality of the grape material is improved. Alcoholic fermentation is normal after hot-dipping treatment of grapes before fermentation and the fermentation time is shortened; the obtained fresh wine is deeper in color and higher in tannin content, the total phenol content is extremely significantly improved and sensory evaluation is significantly superior to that in control.

Description

technical field

[0001] The invention relates to a brewing process of crystal grape sparkling wine. Background technique

[0002] Wine is a beverage product obtained by fermenting fresh grapes or grape juice. It has won the favor of consumers for its unique health care and fashion. Phenolic compounds play an important role in winemaking because they constitute the sensory properties of wine color, flavor, astringency and bitterness, and many studies have shown that certain phenolic compounds, especially catechins and proanthocyanidins, have People's health has a positive effect.

[0003] Some wine producers are interested in SO 2 The use of alcohol is very irregular. To be on the safe side, it is better to have more than not enough, which affects the quality of wine, damages the health of consumers, and damages the image of the company. With the increasing opening of the Chinese market, the competition in the wine market is becoming increasingly fierce. In the next few yea...