Aroma-enhancing brewing technology of table grape brandy
A fresh table grape and brandy technology, applied in the field of fruit wine brewing and wine, can solve the problems of non-descript product types and quality styles, high brewing costs, and inability to participate in market competition, and achieve elegant and pure aroma, promote release, and soft wine. Effect
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[0037] The invention provides an aroma-enhancing brewing process for table grape brandy, and the specific implementation steps are as follows (select user Tai 8 grape):
[0038] (1) Raw material control of table grapes: monitor fruit sugar and acid indexes during grape ripening, and use sugar content ≥ 150 g / L and acid content ≥ 3 g / L (tartaric acid) as the index conditions to determine the harvest period; picking and During the transportation process, keep the raw materials intact and clean the rotten fruits during the sorting process to ensure the sanitation of the raw materials.
[0039] (2) Cold maceration before fermentation: low temperature (≤10°C), rapid destemming and breaking, adding pectinase 30mg / L, cold maceration at 5°C for 12-24 hours to obtain grape mash;
[0040] (3) Grape juice clarification: the grape mash in step 2) is separated from the skin residue, and the self-flowing juice yield is about 45%. The air bag press squeezes the grape skin residue ...
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