Preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes

Abstract

The invention discloses a preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes. The preparation method includes the following steps: collecting grape fruit, performing sorting, removing stalks, performing crushing and dipping, separating peel residues, adding Elaeagnus angustifolia for introduction of yeasts, performing fermentation, filtration and ageing,and performing bottling. After aging is performed on the Elaeagnus angustifolia-Pinot Noir grape compounded wine for 30 days in the wine-making process, the alcohol content is 11.0-11.5%, the residual sugar is 3.65-6.80 g / L, the total acid is 6.0-6.5 g / L, and requirements of relevant national standards can be met by the microbial indicators; according to the Elaeagnus angustifolia-Pinot Noir grape compounded wine which is produced by using the process, not only can the sour obscure taste of single wine be reduced, but also the fruity and flower fragrance can be more harmonious, so that the wine is transparent and shiny, and has mellow taste, thick alcoholic fragrance and pleasant aftertaste.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a preparation method of Pinot Noir compound wine made from dates. Background technique [0002] With the continuous development of the domestic wine industry, various wine production technologies are also constantly updated. Therefore, the production of a wine with a suitable taste, especially a low sourness, and a product that is easily accepted by consumers, should be a compound wine. And born. On the one hand, domestic and foreign researches on Elaeoptera are extremely limited, mainly focusing on the brewing and component analysis of Elaeoptera fruit wine, and little is known about wine. On the other hand, the variety of wines on the market is single and the nutritional value is not high. Especially in terms of the taste of wine, it is relatively sour, which is not considered from the perspective of consumers, and the higher sourness is not acceptable to consumers. Due ...

AI Technical Summary

Problems solved by technology

On the other hand, the variety of wines on the market is single and the nutritional value is not high, especially in terms of the taste of wine, it is relatively sour, which is not considered from the perspective of consumers, and the higher sourness is not acceptable to consumers

Due to the constraints of brewing technology and congenital factors, most of the wines sold on the market lack regional characteristics and distinctive personalities, which not only makes the wine varieties single, tastes sour and astringent, reduces the sensory quality, makes the products less typical, thin wine, Less delicate, less full-bodied, weak tannins

Also due to the lack of characteristics, the development of the wine industry is relatively slow, and most consumers have low acceptance