Preparation method of semi-sweet fortified red wine

A red wine, semi-sweet technology, applied in the field of food, can solve the problems of high tannin, dislike sourness, difficult to find wine, etc., and achieve the effect of elegant color, soft body and easy acceptance.

Pending Publication Date: 2021-01-29
新疆瑞峰葡萄酒庄有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Different types of wines bring people different drinking experiences. Red wines currently on the market generally have high tannins, which b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1:

[0020] The present embodiment provides a preparation method of semi-sweet fortified red wine, comprising the following steps:

[0021] S1, base wine preparation: selected from the normal mature Cabernet Sauvignon with a specific gravity of 230-240g / L in Ruifeng No. 2 Base, de-stemmed and crushed into a tank, immersed and fermented at 25°C for 7 days, separated from the skin juice, and aged in a full tank at 5°C 80d ， obtain base wine;

[0022] The alcohol content of the base wine is 12.5%;

[0023] S2, preparation of wine spirit: after fermentation of wine grapes in Ruifeng No. 1 base, 4-pot brandy distillation unit is used to directly distill to obtain wine spirit;

[0024] The alcohol content of the wine spirit is 60%;

[0025] S3, strengthen the preparation of pulp: selected from Cabernet Sauvignon with a specific gravity of 270-290g / L harvested late in Ruifeng Second Base, zero-sulfur brewing (that is, no sulfur dioxide is added), immersion and ferm...

Example Embodiment

[0028] Example 2:

[0029] The present embodiment provides a preparation method of semi-sweet fortified red wine, comprising the following steps:

[0030] S1. Preparation of base wine: selected from the normal mature Cabernet Sauvignon with a specific gravity of 230-240g / L in Ruifeng No. 2 Base, de-stemmed and broken into a tank, immersed and fermented at 26°C for 7 days, and aged in a full tank at 7°C after the skin juice was separated. 70d, get base wine,

[0031] The alcohol content of the base wine is 12.8%;

[0032] S2, preparation of wine spirit: choose Ruifeng No. 1 base wine grape after fermentation and use 4-pot brandy distillation unit to directly distill to obtain wine spirit;

[0033] The alcohol content of the wine spirit is 61%;

[0034] S3, strengthen pulp preparation: selected from Cabernet Sauvignon with a specific gravity sugar of 270-290g / L picked late in Ruifeng No. 2 Base, zero-sulfur brewing (that is, without adding sulfur dioxide), immersion and ferme...

Example Embodiment

[0037] Example 3:

[0038] The present embodiment provides a preparation method of semi-sweet fortified red wine, comprising the following steps:

[0039] S1, preparation of base wine: selected from the normal mature Cabernet Sauvignon with a specific gravity of 230-240g / L in Ruifeng No. 2 Base, de-stemmed and broken into a tank, immersed and fermented at 28°C for 8 days, and aged in a full tank at 10°C after separation of the skin juice 60d, get base wine,

[0040] The alcohol content of the base wine is 13%;

[0041] S2, preparation of wine spirit: choose Ruifeng No. 1 base wine grape after fermentation and use 4-pot brandy distillation unit to directly distill to obtain wine spirit;

[0042] The alcohol content of the wine spirit is 62%;

[0043] S3, strengthen pulp preparation: selected from Cabernet Sauvignon with a specific gravity sugar of 270-290g / L picked late in Ruifeng Second Base, zero-sulfur brewing (that is, without adding sulfur dioxide), immersion and fermen...

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PUM

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Abstract

The invention relates to the technical field of food, and particularly discloses a preparation method of semi-sweet fortified red wine, which comprises the following steps: preparing base wine, preparing wine alcohol, preparing fortified pulp and preparing the semi-sweet fortified red wine. The obtained semi-sweet reinforced red wine is elegant in color and luster, fragrant in smell and flexible in wine body, and is deeply loved by consumers.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing semi-sweet fortified red wine. Background technique [0002] Wine (wine) is a kind of fruit wine made from grapes through fermentation. Dry red wine refers to red wine in which the sugar in the winemaking raw material (grape juice) is completely converted into alcohol after the wine is brewed, and the residual sugar content is less than or equal to 4.0g / L. [0003] Different types of wines bring people different drinking experiences. Red wines currently on the market generally have high tannins, which bring astringent and bitter taste to drinkers. Sensitive, do not like sourness, it is difficult for these people to find wine that suits their taste. Contents of the invention [0004] In order to solve the above technical problems, the invention provides a method for preparing semi-sweet fortified red wine, comprising the steps of: [0005] S1, Preparation...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 管铮冯晓霞宋洁韦海梅
Owner 新疆瑞峰葡萄酒庄有限责任公司
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