Method for making dry white wine through red grape varieties

Abstract

The invention discloses a method for making dry white wine through red grape varieties. The method is characterized by comprising the process steps of determining of the grape picking period, harvesting of grapes, ear-by-ear selection, peduncle removal, grain-by-grain selection, crushing, low-temperature juice taking, low-temperature clarification, juice separation and temperature increasing, low-temperature alcohol fermentation, tank transferring, ageing or storage, fining, freezing, sterilization, filling and the like. In this way, the produced dry white wine is pale yellow or straw yellow in color, clarified, transparent and glossy. The dry white wine has the pure, active, elegant, fresh and rich fruit aroma; the wine after ageing also has complicated and rich ageing fragrance, and is soft in mouthfeel, fresh, tasty and refreshing.

Description

Technical field:

[0001] The invention relates to the technical field of winemaking, in particular to a method for brewing dry white wine with red grape varieties. Background technique:

[0002] At present, dry white wine is usually brewed from white grape varieties. It has fresh fruity aroma and lively acidity, and is light yellow or straw yellow in color, and is deeply loved by consumers. Usually, the aroma of dry white wine made from white grape varieties is mostly white fruit aromas such as lemon, grapefruit, citrus, peach, pineapple, passion fruit, lychee, etc.; while red grape varieties have more complex fruit aromas. In addition to the berry aroma, it also has more red or black berry aromas, such as raspberry, black currant, blueberry, strawberry, cherry, mulberry, etc. Therefore, if red grape varieties are used to make dry white wine, it will have a more complex and rich taste. Fruity.

[0003] The pigments and phenolic substances of red grape varieties mainly exist...

Examples

Embodiment 1

[0036] Example 1, after the color change of the grape fruit, the Cabernet Sauvignon (Cabernet Sauvignon) was sampled every 5 days to measure the changes in the sugar and acid indexes of the grape fruit, and sensory tasting was carried out to determine the grape harvest period; the harvest was at 5 in the morning. It starts at 00:00 and stops at 9:00. The grapes are required to be fresh, with loose ears, good coloring, no diseased rotten fruit, moldy fruit and raw green fruit, with a sugar content of 240 g / L and a total acidity of 5.5 g / L; Sprinkle dry ice in the basket for cooling and protection, and transport the grapes to the processing station within 2 hours; the grapes are put on the conveyor belt for manual ear sorting, and the grape ears and fruit stems of unevenly colored, diseased and rotten fruits, moldy fruits, green fruits, Removal of sundries such as leaves; flexible removal of fruit stems, keeping more than 90% of fruit grains intact and undamaged; fruit grains are...

Embodiment 2

[0037] Example 2, after the grape fruit turns color, take samples of Pinot Noir every 4 days to measure the changes in the sugar and acid indexes of the grape fruit, and conduct sensory tasting to determine the grape harvest period; harvest at 5 o'clock in the morning It starts at 00:00 and stops at 9:00. The grapes are required to be fresh, with loose ears, good coloring, no disease, rotten fruit, moldy fruit and raw green fruit. The sugar content is 190 g / L and the total acidity is 7.0 g / L. Sprinkle dry ice in the basket for cooling and protection, and transport the grapes to the processing station within 2 hours; the grapes are put on the conveyor belt for manual ear sorting, and the grape ears and fruit stems of unevenly colored, diseased and rotten fruits, moldy fruits, green fruits, Removal of sundries such as leaves; flexible removal of fruit stems, keeping more than 90% of fruit grains intact and undamaged; fruit grains are subjected to optical granulation, and diseased...

Technical field:

[0001] The invention relates to the technical field of winemaking, in particular to a method for brewing dry white wine with red grape varieties. Background technique:

[0002] At present, dry white wine is usually brewed from white grape varieties. It has fresh fruity aroma and lively acidity, and is light yellow or straw yellow in color, and is deeply loved by consumers. Usually, the aroma of dry white wine made from white grape varieties is mostly white fruit aromas such as lemon, grapefruit, citrus, peach, pineapple, passion fruit, lychee, etc.; while red grape varieties have more complex fruit aromas. In addition to the berry aroma, it also has more red or black berry aromas, such as raspberry, black currant, blueberry, strawberry, cherry, mulberry, etc. Therefore, if red grape varieties are used to make dry white wine, it will have a more complex and rich taste. Fruity.

[0003] The pigments and phenolic substances of red grape varieties mainly exist...

Examples

Embodiment 1

[0036] Example 1, after the color change of the grape fruit, the Cabernet Sauvignon (Cabernet Sauvignon) was sampled every 5 days to measure the changes in the sugar and acid indexes of the grape fruit, and sensory tasting was carried out to determine the grape harvest period; the harvest was at 5 in the morning. It starts at 00:00 and stops at 9:00. The grapes are required to be fresh, with loose ears, good coloring, no diseased rotten fruit, moldy fruit and raw green fruit, with a sugar content of 240 g / L and a total acidity of 5.5 g / L; Sprinkle dry ice in the basket for cooling and protection, and transport the grapes to the processing station within 2 hours; the grapes are put on the conveyor belt for manual ear sorting, and the grape ears and fruit stems of unevenly colored, diseased and rotten fruits, moldy fruits, green fruits, Removal of sundries such as leaves; flexible removal of fruit stems, keeping more than 90% of fruit grains intact and undamaged; fruit grains are...

Embodiment 2

[0037] Example 2, after the grape fruit turns color, take samples of Pinot Noir every 4 days to measure the changes in the sugar and acid indexes of the grape fruit, and conduct sensory tasting to determine the grape harvest period; harvest at 5 o'clock in the morning It starts at 00:00 and stops at 9:00. The grapes are required to be fresh, with loose ears, good coloring, no disease, rotten fruit, moldy fruit and raw green fruit. The sugar content is 190 g / L and the total acidity is 7.0 g / L. Sprinkle dry ice in the basket for cooling and protection, and transport the grapes to the processing station within 2 hours; the grapes are put on the conveyor belt for manual ear sorting, and the grape ears and fruit stems of unevenly colored, diseased and rotten fruits, moldy fruits, green fruits, Removal of sundries such as leaves; flexible removal of fruit stems, keeping more than 90% of fruit grains intact and undamaged; fruit grains are subjected to optical granulation, and diseased...