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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 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

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

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

[0023] S2, the preparation of wine essence: after the fermentation of Ruifeng first-base wine grapes, use the 4-pot brandy distillation unit to directly distill to obtain wine essence;

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

[0025] S3, preparation of enhanced fruit pulp: selected from the Cabernet Sauvignon with a specific gravity of 270-290g / L picked late at Ruifeng Second Base, brewed with zero sulfur (that is, without adding sulfur dioxide), macerated and fermented for 24 hours,...

Embodiment 2

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

[0030] S1, preparation of base wine: selected from Ruifeng No. 2 Base, normally mature Cabernet Sauvignon with a specific gravity of 230-240g / L, destemmed and crushed into tanks, macerated and fermented at 26°C for 7 days, separated from the skin juice and refrigerated in full tanks at 7°C for aging 70d, get the base wine,

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

[0032] S2, preparation of wine essence: select Ruifeng first base wine grapes to ferment and use 4 kettles of brandy distillation unit to directly distill to obtain wine essence;

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

[0034] S3, enhanced pulp preparation: selected from the late-harvested Cabernet Sauvignon with a specific sugar of 270-290g / L in Ruifeng Second Base, brewed with zero sulfur (that is, without adding sulfur dioxide), macerated and fermented for ...

Embodiment 3

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

[0039] S1, preparation of base wine: selected from Ruifeng No. 2 Base, normally mature Cabernet Sauvignon with a specific gravity of 230-240g / L, destemmed and crushed into tanks, macerated and fermented at 28°C for 8 days, separated from the skin juice and refrigerated and aged in full tanks at 10°C 60d, get the base wine,

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

[0041] S2, preparation of wine essence: select Ruifeng first base wine grapes to ferment and use 4 kettles of brandy distillation unit to directly distill to obtain wine essence;

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

[0043] S3, enhanced pulp preparation: selected from the late-harvested Cabernet Sauvignon with a specific sugar of 270-290g / L in Ruifeng Second Base, brewed with zero sulfur (that is, without adding sulfur dioxide), macerated and fermented for 48...

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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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