Method for brewing high-quality dry red wine

A dry red wine, high-quality technology, applied in the field of wine making, can solve the problem of poor quality of dry red wine, and achieve the effect of pure taste, long-lasting aftertaste, and pure aroma

Inactive Publication Date: 2018-12-14
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Limited by the quality of raw materials and the level of craftsman

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A brewing method of high-quality dry red wine, comprising the steps of:

[0030] (1) Raw material selection and processing, select high-quality red grape varieties such as Cabernet Sauvignon, Merlot, Gernischt, and Syrah, select disease-free fruit, moldy fruit, pesticide-contaminated fruit, and fruit with a sugar content of 220g / L;

[0031] (2) Broken, squeezed, destemmed and broken fruit, slightly crushed to obtain pulp, adding SO to the pulp 2 50mg / L, then pumped into the air bag press for pressing, the starting pressure is ≤0.8bar, the artesian juice flows out, and the artesian juice is separated; the juice collection rate of the artesian juice accounts for 35% of the total pulp; gradually increase the pressure, and the pressing pressure is ≥ 0.8bar, squeeze out the squeezed juice, the juice output accounts for 25% of the total pulp; closely observe the color of the juice, when the color of the juice becomes darker, immediately stop squeezing the juice;

[0032] (3)...

Embodiment 2

[0039] A brewing method of high-quality dry red wine, comprising the steps of:

[0040] (1) Raw material selection and processing, select high-quality red grape varieties such as Cabernet Sauvignon, Merlot, Gernischt, and Syrah, select disease-free fruit, moldy fruit, pesticide-contaminated fruit, and fruit with a sugar content of 240g / L;

[0041] (2) Broken, squeezed, destemmed and broken fruit, slightly crushed to obtain pulp, adding SO to the pulp 2 50-60mg / L, then pumped into the airbag press for pressing, the starting pressure is ≤0.8bar, the artesian juice flows out, and the artesian juice is separated; the juice collection rate of the artesian juice accounts for 40% of the total pulp; gradually pressurize and squeeze Pressure ≥ 0.8bar, squeeze out the squeezed juice, the juice output accounts for 20% of the total pulp; closely observe the color of the juice, when the color of the juice becomes darker, stop squeezing the juice immediately;

[0042] (3) fruit pulp is mixed...

Embodiment 3

[0049] A brewing method of high-quality dry red wine, comprising the steps of:

[0050] (1) Raw material selection and processing, select high-quality red grape varieties such as Cabernet Sauvignon, Merlot, Gernischt, and Syrah, select disease-free fruit, moldy fruit, pesticide-contaminated fruit, and fruit with a sugar content of 260g / L;

[0051] (2) Broken, squeezed, destemmed and broken fruit, slightly crushed to obtain pulp, adding SO to the pulp 2 60mg / L, then pumped into the airbag press for pressing, the starting pressure is ≤0.8bar, the artesian juice flows out, and the artesian juice is separated; the juice collection rate of the artesian juice accounts for 45% of the total pulp; gradually increase the pressure, and the pressing pressure is ≥ 0.8bar, squeeze out the squeezed juice, the juice output accounts for 15% of the total pulp; closely observe the color of the juice, when the color of the juice becomes darker, immediately stop squeezing the juice;

[0052] (3) ...

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PUM

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Abstract

The invention provides a brewing method for a high-quality dry red wine. The brewing method comprises the following steps: (1) raw material selection and treatment; (2) crushing and pressing; (3) pulpmixing; (4) alcohol fermentation; (5) malolactic fermentation; (6) aging; and (7) clarification. The dry red wine prepared by using the method of the invention is deep ruby red, and has mature andrich grape berry fragrance and black gooseberry fragrance and the sweet vanilla flavor of oak; and the dry red wine has varying compound fragrance, thick wine body, plump, harmonious and powerful taste and lingering aftertaste.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a method for brewing high-quality dry red wine. Background technique [0002] Wine is a kind of fruit wine made from grapes. Its alcohol content is higher than beer but lower than liquor. It is rich in nutrition and has obvious health care effects. Some people think that wine is one of the healthiest and most hygienic beverages. It can adjust the performance of metabolism, promote blood circulation and prevent the increase of cholesterol. It also has the effects of diuresis, stimulating liver function and preventing aging. It is also an auxiliary agent for the treatment of heart disease, and can prevent diseases such as scurvy, anemia, beriberi, indigestion and keratitis. Regular drinking of grape wine reduces the risk of heart disease, blood lipids and arteriosclerosis. [0003] Dry red wine refers to red wine in which the sugar in the winemaking raw material (grape juice)...

Claims

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Application Information

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IPC IPC(8): C12G1/02C12G1/022C12H1/22
CPCC12G1/02C12G1/0203C12H1/22
Inventor 张军范志华崔艳孙溪刘姗娜
Owner TIANJIN AGRICULTURE COLLEGE
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