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A kind of dry red wine and preparation method thereof

A technology for dry red wine and wine, which is applied in the field of wine making to achieve the effects of improving color and aroma, saving costs, and having clear aroma characteristics

Active Publication Date: 2020-12-01
宁夏西鸽酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The maceration of the traditional brewing method is mainly in the process of alcohol fermentation, the maceration temperature is 25-28 ℃, there is no maceration process before fermentation

Method used

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  • A kind of dry red wine and preparation method thereof
  • A kind of dry red wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Harvest Cabernet Sauvignon grapes with good maturity, and measure the sugar content and total acid equivalent index of the fruit before harvesting. The sugar content of Cabernet Sauvignon fruit is 245g / L (based on glucose), and the total acid is 6.5g / L ( Calculated by tartaric acid), pH 3.33, measured density 1.110 (relative to water density); immediately after harvesting, enter the cold storage (-10°C) to freeze, and after complete freezing (the fruit becomes hard), the grapes are destemmed and crushed, and put into the tank while uniformly adding SO 2 40mg / L, when the measured temperature of the grape must is about -2°C, add dry ice 10kg / m 3 (grape must), sealed fermentation tank; 1 closed cycle per day, supplemented with 1kg / m 3 (grape must) dry ice; control the temperature of the grape juice below 6°C (if it is higher than 6°C, use refrigeration equipment to cool down to this temperature), after 5 days, taste the grape juice, the color, aroma and taste meet the re...

Embodiment 2

[0026] Merlot grapes with good maturity were harvested, and the sugar content and total acid equivalent indicators of the fruit were measured before harvesting. The sugar content of Cabernet Sauvignon fruit was 250g / L (calculated as glucose), and the total acid was 6.3g / L ( Calculated by tartaric acid), pH 3.41, measured density 1.115 (relative to water density); immediately after harvesting, enter the cold storage (-10°C) to freeze, and after complete freezing (the fruit becomes hard), the grapes are destemmed and crushed, and put into the tank while uniformly adding SO 2 40mg / L, when the measured temperature of the grape juice is about -2.5℃, add dry ice 10kg / m 3 (grape must), airtight; once a day in an airtight cycle, supplemented with 1kg / m 3 (grape must) dry ice; control the temperature of the grape juice below 6°C (if it is higher than 6°C, use refrigeration equipment to cool down to this temperature), after 4 days, taste the grape juice, the color, aroma and taste mee...

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Abstract

The invention discloses dry red wine and a preparation method thereof. The preparation method comprises the following steps that picked grape fresh fruits are placed at 10-7 DEG C below zero for conducting freezing and icing; after quick stem removing and crushing are conducted, grape mashes immediately enter a wine fermentation tank for conducting freezing and impregnating; dry ice is added into the grape mashes for conducting oxygen insulating and temperature controlling, and in the whole process, the impregnating temperature is controlled to be equal to or less than 6 DEG C; after freezing and impregnating is conducted for 4-6 days, temperature is returned to 14-16 DEG C, yeast is added, alcoholic fermentation is started, the fermentation temperature is controlled at 24-26 DEG C, and fermentation time is 5-6 days; alcohol content is measured, and after it is determined that the alcoholic fermentation is completely finished, wine is separated from hide trimmings; and malic acid-lactic acid fermentation is conducted on the wine, after fermentation is finished, ageing is conducted on the wine, and the dry red wine is obtained. According to the dry red wine and the preparation method thereof, the wine is dark purple, fragrance is rich, the taste is mellow and full, the sense of structure is high, and the quality of the dry red wine is improved.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a dry red wine and a preparation method thereof. Background technique [0002] The maceration process of preparing dry red wine can be divided into traditional brewing, hot maceration brewing, carbon dioxide maceration brewing, flash brewing and low temperature cold maceration brewing according to different stages and temperature conditions. The maceration of the traditional brewing method is mainly during the alcoholic fermentation process, the maceration temperature is 25-28°C, and there is no maceration process before fermentation. The hot maceration method is mainly to macerate the red wine at a higher temperature (67-70°C) for a certain period of time before the alcoholic fermentation to extract the pigments and other substances in the grape skin. Carbonic maceration is mainly to place the whole grapes in carbon dioxide gas before alcohol fermentation, so that under anaerobic con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 张军翔金刚
Owner 宁夏西鸽酒庄有限公司
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