Claret making process

Abstract

The invention discloses a claret making process. The claret making process comprises the following steps: grape sorting: sorting and selecting initial grapes by three procedures of field primary selection, sorting and picking and manual sorting in a factory; stem removing and crushing: removing stems and peeling grape raw materials to obtain raw materials; pre-fermentation: adding yeast the raw materials obtained after stem removing and crushing; malolactic fermentation: adding lactic acid bacteria to wine liquor for malolactic fermentation to obtain wine base; barrel aging: aging the wine base in French oak barrels: stabilization and filtration: clarifying and stabilizing the aged wine base; filling and bottling: filling and bottling the clarified wine base to obtain the claret. The claret making process has the advantages that the finally made wine is ruby red and crystal clear and has strong fruit aroma.

Description

technical field

[0001] The invention relates to the field of brewing, more specifically, it relates to a dry red wine brewing process. Background technique

[0002] In recent years, there have been two reasons for the emergence of low-alcohol wines in the international market. One is that consumers are more and more fond of this kind of wine; production. Low-alcohol wine not only retains the nutrients of naturally fermented wine, but also has the taste of fermented wine. It is clear, transparent, crystal clear, low in ethanol content, and has the characteristics of outstanding fruit aroma. The main object of the research.

[0003] At present, my country's drinking habits have also begun to undergo new changes. With the improvement of people's living standards and people's further understanding of the benefits of low-alcohol wine on the human body, the number of people drinking low-alcohol wine will increase day by day, and its market demand is large. Has a broad prospect. ...

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