Making method and application of Hanxiangmi dry white wine

Abstract

The invention discloses a making method and application of Hanxiangmi dry white wine. The making method includes the steps of grape sorting, peduncle removing and smashing, short-period soaking with peels, peel-and-dreg separating, pure juice fermenting, fermentation stopping, sealing storing, fining, filtering, bottling and the like; the making method is characterized in that grapes are subjected to peduncle removing and smashing to be soaked for 24 h in a short time, the soaking temperature is 18 DEG C, and optimized commercial yeast E491 is selected; the sensory evaluation score of the made Hanxiangmi dry white wine after improvement is 84.2, and the sensory evaluation score of Hanxiangmi dry white wine with the traditional technology and under other soaking technology conditions is 78.3 to 82.9; meanwhile, the aroma component content (156.76 mg / L) and dry extractum (19.69 g / L) of the wine made with the method are remarkably higher than the aroma component content (129.35 mg / L-147.48 mg / L) and dry extractum (17.37 g / L-18.62 g / L) of wine made with other methods respectively, and a wine body is medium lemon yellow in color, clear, transparent, model and rich in fragrance and mellow.

Description

technical field [0001] The present invention relates to the technical field of wine and its brewing technology, in particular to a brewing method and application of Hanxiangmi dry white wine. Background technique [0002] Hanxiangmi grape is a fresh table grape variety, with a weight of 400-600 g per ear, round fruit, compact growth, strong aroma, high yield, strong disease resistance and cold resistance. At present, Hanxiangmi grapes are mainly eaten fresh, and the research on Hanxiangmi grapes mostly focuses on cultivation techniques, and there are few studies on deep processing. [0003] With the continuous expansion of the cultivation area of ​​Hanxiangmi grapes and the increase in production, but the shelf life of fresh table grapes is short, it is necessary to develop high value-added products according to the characteristics of this variety. The variety has a strong rose aroma and has the potential to make rose-flavored dry white wines. Therefore, the deep processin...

AI Technical Summary

Problems solved by technology

However, when the traditional dry white technology is applied to Hanxiangmi grapes, there are problems such as poor aroma concentration, weak wine body, and low dry extract content. It is necessary to add the skin-on-skin maceration process, and at the same time, the raw material maceration time, maceration temperature and yeast, etc. factors to optimize

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