Pink sparkling wine and preparation process thereof

Abstract

The invention provides a preparation process of a pink sparkling wine. The process includes: conducting squeezing, clarification and fermentation on mature red grapes and mature white grapes respectively, then performing secondary clarification, mixing the obtained red wine and white wine according to a volume ratio of (1-10):(90-99), and then carrying out secondary fermentation and tertiary clarification, thus obtaining sparkling wine. The invention also provides the pink sparkling wine prepared by the process, preferably, the pink sparkling wine has an alcoholic strength of 10-12%vol, a total sugar content of 50-70g / L (in terms of glucose), a total acid content of 8-10g / L (in terms of tartaric acid), a dry extract content of more than 20g / L, and a total sulfur content of less than 80mg / L, and at 20DEG C, the pressure is greater than 0.35MPa.

Description

technical field

[0001] The invention relates to the field of food, in particular to a pink sparkling wine and a preparation process thereof. Background technique

[0002] The so-called sparkling wine is professionally explained as a wine with a carbon dioxide pressure equal to or greater than 0.05MPa at 20°C. In layman's terms, it is a wine that will bubble. Sparkling wine is a kind of wine rich in carbon dioxide and suitable for various festive occasions. Sparkling wine is used as an aperitif before meals in Europe, and it is better to chill it to 8-12 degrees before drinking. For Americans with heavy tastes, they tend to drink it with dessert after a meal.

[0003] In recent years, due to the rapid development of information technology, more and more people in China have come into contact with and recognized Western culture, so people's love for wine has become stronger and stronger. More and more sparkling wines are entering the country. However, although sparkling wi...

Examples

Embodiment 1

[0034] Prepare Rosé Sparkling Wine

[0035] Harvesting: Grapes are harvested late after they are ripe, so that the glucose level can reach 260g / L.

[0036] Selection: remove the branches and leaves, moldy and rotten fruits and other sundries in the raw materials.

[0037] Squeeze to get the juice: choose a frame press, add sodium metabisulfite (purity 50%) at 100g / ton during the pressing process.

[0038] Clarification: add pectinase at 30g / ton, clarify at natural low temperature (0-6°C) for 3 days, pour the tank and separate the lees.

[0039] Primary fermentation (alcoholic fermentation): Yeast (Nuomo STR) is added to the separated supernatant at a dosage of 250g / ton, and fermented at low temperature and temperature control (13-15°C) for 25 days.

[0040] Stop fermentation: When the alcohol content reaches 10% VOL, lower the temperature to 0-6°C to stop the fermentation.

[0041] Clarification: add 800g of bentonite and 30g of vegetable gum per ton of grape juice, and cla...

Embodiment 2

[0048] Prepare Rosé Sparkling Wine

[0049] Harvesting: Grapes are harvested late after they are ripe, so that the glucose level can reach 260g / L.

[0050] Selection: remove the branches and leaves, moldy and rotten fruits and other sundries in the raw materials.

[0051] Squeeze to get the juice: choose a frame press, add sodium metabisulfite (purity 50%) at 150g / ton during the pressing process.

[0052] Clarification: add pectinase at 50g / ton, clarify at natural low temperature (0-6°C) for 10 days, pour the tank and separate the lees.

[0053] Primary fermentation (alcoholic fermentation): Yeast (Nuomo STR) is added to the separated supernatant at a dosage of 350g / ton, and fermented at low temperature and temperature control (13-15°C) for 30 days.

[0054] Stop fermentation: When the alcohol content reaches 11% VOL, lower the temperature to 0-6°C to stop the fermentation.

[0055] Clarification: add 1200g of bentonite and 50g of vegetable gum per ton of grape juice, and cla...

Embodiment 3

[0062] Prepare Rosé Sparkling Wine

[0063] Harvesting: Grapes are harvested late after they are ripe, so that the glucose level can reach 255g / L.

[0064] Selection: remove the branches and leaves, moldy and rotten fruits and other sundries in the raw materials.

[0065] Squeeze to get the juice: choose a frame press, add sodium metabisulfite (purity 50%) at 120g / ton during the pressing process.

[0066] Clarification: add pectinase at a rate of 40g / ton, clarify at natural low temperature (0-6°C) for one week, and pour the tank to separate the lees.

[0067] Primary fermentation (alcoholic fermentation): Yeast (Nuomo STR) is added to the separated supernatant at a dosage of 300g / ton, and fermented at low temperature and temperature control (13-15°C) for 26 days.

[0068] Stop fermentation: When the alcohol content reaches 10% VOL, lower the temperature to 0-6°C to stop the fermentation.

[0069] Clarification: add 1000g of bentonite and 40g of vegetable gum per ton of grap...

technical field

[0001] The invention relates to the field of food, in particular to a pink sparkling wine and a preparation process thereof. Background technique

[0002] The so-called sparkling wine is professionally explained as a wine with a carbon dioxide pressure equal to or greater than 0.05MPa at 20°C. In layman's terms, it is a wine that will bubble. Sparkling wine is a kind of wine rich in carbon dioxide and suitable for various festive occasions. Sparkling wine is used as an aperitif before meals in Europe, and it is better to chill it to 8-12 degrees before drinking. For Americans with heavy tastes, they tend to drink it with dessert after a meal.

[0003] In recent years, due to the rapid development of information technology, more and more people in China have come into contact with and recognized Western culture, so people's love for wine has become stronger and stronger. More and more sparkling wines are entering the country. However, although sparkling wi...

Examples

Embodiment 1

[0034] Prepare Rosé Sparkling Wine

[0035] Harvesting: Grapes are harvested late after they are ripe, so that the glucose level can reach 260g / L.

[0036] Selection: remove the branches and leaves, moldy and rotten fruits and other sundries in the raw materials.

[0037] Squeeze to get the juice: choose a frame press, add sodium metabisulfite (purity 50%) at 100g / ton during the pressing process.

[0038] Clarification: add pectinase at 30g / ton, clarify at natural low temperature (0-6°C) for 3 days, pour the tank and separate the lees.

[0039] Primary fermentation (alcoholic fermentation): Yeast (Nuomo STR) is added to the separated supernatant at a dosage of 250g / ton, and fermented at low temperature and temperature control (13-15°C) for 25 days.

[0040] Stop fermentation: When the alcohol content reaches 10% VOL, lower the temperature to 0-6°C to stop the fermentation.

[0041] Clarification: add 800g of bentonite and 30g of vegetable gum per ton of grape juice, and cla...

Embodiment 2

[0048] Prepare Rosé Sparkling Wine

[0049] Harvesting: Grapes are harvested late after they are ripe, so that the glucose level can reach 260g / L.

[0050] Selection: remove the branches and leaves, moldy and rotten fruits and other sundries in the raw materials.

[0051] Squeeze to get the juice: choose a frame press, add sodium metabisulfite (purity 50%) at 150g / ton during the pressing process.

[0052] Clarification: add pectinase at 50g / ton, clarify at natural low temperature (0-6°C) for 10 days, pour the tank and separate the lees.

[0053] Primary fermentation (alcoholic fermentation): Yeast (Nuomo STR) is added to the separated supernatant at a dosage of 350g / ton, and fermented at low temperature and temperature control (13-15°C) for 30 days.

[0054] Stop fermentation: When the alcohol content reaches 11% VOL, lower the temperature to 0-6°C to stop the fermentation.

[0055] Clarification: add 1200g of bentonite and 50g of vegetable gum per ton of grape juice, and cla...

Embodiment 3

[0062] Prepare Rosé Sparkling Wine

[0063] Harvesting: Grapes are harvested late after they are ripe, so that the glucose level can reach 255g / L.

[0064] Selection: remove the branches and leaves, moldy and rotten fruits and other sundries in the raw materials.

[0065] Squeeze to get the juice: choose a frame press, add sodium metabisulfite (purity 50%) at 120g / ton during the pressing process.

[0066] Clarification: add pectinase at a rate of 40g / ton, clarify at natural low temperature (0-6°C) for one week, and pour the tank to separate the lees.

[0067] Primary fermentation (alcoholic fermentation): Yeast (Nuomo STR) is added to the separated supernatant at a dosage of 300g / ton, and fermented at low temperature and temperature control (13-15°C) for 26 days.

[0068] Stop fermentation: When the alcohol content reaches 10% VOL, lower the temperature to 0-6°C to stop the fermentation.

[0069] Clarification: add 1000g of bentonite and 40g of vegetable gum per ton of grap...

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