Dry red wine oak barrel malolactic fermentation process

Abstract

The invention relates to the field of beverage fermentation, specifically to a malolactic acid fermentation process for dry red wine by using an oak barrel. According to a scheme of the invention, when the content of residual sugar is 20-40 g / L, lactic acid bacteria are inoculated, and a lactic acid bacteria fermentation auxiliary agent is added; and when the content of the residual sugar is 3.0-6.0 g / L, self-flowing wine is separated and put into the oak barrel to continue malolactic acid fermentation. The method provided by the invention can reduce the pollution risk of infectious microbes,improves the color stability of grape wine, protects the color of the grape wine, protects high-quality tannin from grape fruits, and improves the freshness of the fruity flavor of the grape wine at the same time; the green smell of the grape wine is masked, and the aroma smelling quality of the grape wine is improved; and the time of malolactic acid fermentation is shortened, and the quality of the grape wine is improved; and the sweetness and the roundness of the taste of a wine body are improved.

Description

technical field

[0001] The invention relates to the field of beverage fermentation, in particular to a dry red wine oak barrel malolactic fermentation process. Background technique

[0002] The malic acid in the wine is refreshing, yet acidic. Everyone knows that the farther north the place of production is, the more sour the wine is, which is actually the reason why the fruit contains too much malic acid; the problem can be solved by converting the malic acid in the wine into lactic acid and carbon dioxide through malolactic fermentation; On the palate, the acidity is relatively soft, and it also has a sense of mellowness. At the same time, the purified lactic acid bacteria inoculation technology can make the fermentation controllable without producing unfavorable by-products, and lactic acid, the main by-product of malolactic fermentation, will give the wine a buttery flavor. On the other hand, malic acid is easily utilized by bacteria such as lactic acid bacteria, and l...

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