Dry wine raw material planting and brewing technique

Abstract

The invention discloses a dry wine raw material planting and brewing technique. Dry wine is special wine made from dried grapes which are obtained by measures of production limitation, water control,girdling, leaf picking, delayed harvesting, air curing and the like. The dry wine mainly refers to special wine which is made by that grapes are dehydrated and concentrated by natural and manual technical measures in a grape planting process. By means of drying, wine quality can be improved in wine body, aroma and taste and alcohol strength; firstly, the dry wine is dark and thick in purple color,darker than normal dry red wine and high in viscosity; secondly, the dry wine is stronger in aroma and taste than the normal dry red wine, balanced in taste, low in acidity, free of tartness, slightin bitterness and astringency and sweet in after taste and has tastes of cherries, sauce and caramel; thirdly, the dry wine is high in alcohol strength, the alcohol strength is above 13.5%vol generally, but the dry wine does not cause dizziness and does not cause headache under a high-consumption condition.

Description

technical field [0001] The invention relates to the fields of planting and deep processing of agricultural products, in particular to a technique for planting and brewing dried wine raw materials. Background technique [0002] The quality of wine mainly depends on the quality of the grape fruit, followed by the brewing technology, "70% raw materials, 30% brewing", without good raw materials, it is impossible to brew high-quality wine. At present, some wine production enterprises do not strictly control the quality of raw materials, and do not strictly manage grape planting as the first workshop. The solid flavor substance (sugar content) is relatively low; the sugar-acid ratio of the grapes is not strictly measured according to the maturity of the grapes when harvesting, and the grapes are harvested in advance, resulting in poor quality of brewed wine, unbalanced taste, and weak taste; Grape mash has high viscosity, low juice yield, and increases the difficulty of filtratio...

AI Technical Summary

Problems solved by technology

At present, some wine production enterprises do not strictly control the quality of raw materials, and do not strictly manage grape planting as the first workshop. The solid flavor substance (sugar content) is relatively low; the sugar-acid ratio of the grapes is not strictly measured according to the maturity of the grapes when harvesting, and the grapes are harvested in advance, resulting in poor quality of brewed wine, unbalanced taste, and weak taste; Grape mash has high viscosity, low juice yield, and increases the difficulty of filtration; when pectinase is used insufficiently in the brewing process, it cannot decompose the pectin in the grape mash, which reduces the yield and increases the brewing cost when it is excessive; in order to increase the flavor of wine oak and tannins, the cost of using oak barrels for a long aging period is high

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