Brewing method of fresh muscat hamburg rose wine and use

Abstract

The invention discloses a brewing method of fresh muscat hamburg rose wine and use. The method includes: grape sorting, carbon dioxide impregnation, destemming and crushing, short-term unskinned impregnation, skin residue separation, fermentation termination, sealing storage, fining, filtration, bottling and other steps. The key improvement lies in that: during carbon dioxide impregnation, 10% of raw materials are destemmed and crushed, and carbon dioxide impregnation is carried out for 10-12d, preferably with commercial yeast E491; and after carbon dioxide impregnation, destemming and crushing is carried out, and then short-term unskinned impregnation is conducted for 24h. After improvement, the brewed muscat hamburg wine has a total aroma component content up to 142.36mg / L, and under the traditional process and other carbon dioxide impregnation process conditions, the total aroma component content of muscat hamburg wine is 117.13-139.27mg / L. The chromatic value (1.89) of the brewed wine is also significantly higher than that (0.88-1.76) of other treatments. At the same time, the fragrance of the variety is strong and typical, the color is orange red and beautiful, the wine body is light, the fruit aroma is rich, and the wine also emits the aroma of rose and bubblegum.

Description

technical field [0001] The invention relates to the technical field of wines and their brewing techniques, in particular to a brewing method and application of fresh-type rosé rosé wine. Background technique [0002] Muscat ( Vitis vinifera L.CV, Muscat Hamburg), a Eurasian species, is a famous variety for fresh food, juice making, and wine making. It is deeply loved by people because of its high sugar content, good coloring, and strong aroma. [0003] Semi-dry white wine made from muscat grapes has a good reputation in the market. Traditionally brewed semi-dry white wine from muscat grapes is mainly destemmed and crushed, then pressed directly, and then fermented with pure juice. When the alcoholic fermentation is about to end, a part of the residual sugar is retained. Thereby obtain semi-dry white wine, this type wine has certain market share, yet the potentiality of muscat grape brewing fresh type rosé wine has not been fully tapped yet. [0004] Carbon dioxide macerat...

AI Technical Summary

Problems solved by technology

[0005] In the Beaujolais region of France, carbon dioxide maceration fermentation is often used to brew fresh rosé wines. This type of wine is light in body, soft in taste, and has typical and elegant aroma characteristics. However, applying carbon dioxide maceration fermentation to Muscat grapes, There are typical problems such as poor aroma concentration, weak wine body, and light color. It is necessary to optimize the degree of raw material crushing, soaking time, and yeast screening.

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