Double-temperature double-state fermentation method for brewing dry red wine and dry red wine

Abstract

The invention relates to the technical field of wine brewing, in particular to a double-temperature double-state fermentation method for brewing dry red wine and the dry red wine. Alcohol fermentation of the method comprises the following steps: inoculating yeast into a mixture of grape pomace and grape juice, and carrying out solid-liquid mixed fermentation until the yeast enters a vigorous fermentation period to obtain a first fermentation product; dividing the first fermentation product into a solid-liquid fermentation mixture and first fermentation liquid; independently performing liquid fermentation on the first fermentation liquor to obtain second fermentation liquor; mixing the second fermentation liquor with the solid-liquid fermentation mixture, and continuously fermenting according to the temperature of solid-liquid mixed fermentation to complete alcoholic fermentation; the temperature of the solid-liquid mixed fermentation is higher than that of the liquid fermentation. According to the method, the concentration and variety of volatile compounds can be regulated and controlled, the concentration of phenolic substances can be increased, the concentration of the phenolic substances can be reduced, and the brewed dry red wine is rich in fragrance, thick and heavy in wine body, dark in color and good in ageing potential.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, and in particular to a dual-temperature dual-state fermentation method for brewing dry red wine and the dry red wine. Background Art

[0002] Currently available processes or methods usually only regulate the extraction of phenolic substances or the increase or decrease of volatile compounds during the winemaking process, and lack methods for simultaneously regulating multiple compounds and the differentiated accumulation of multiple compounds.

[0003] The existing fermentation technologies mainly include traditional fermentation technology, carbon dioxide maceration technology and cold maceration technology. These technologies all have different disadvantages, as follows:

[0004] (1) Traditional fermentation technology is the most widely used winemaking technology. After the grapes are destemmed and crushed, they are placed in a fermentation tank. After a short immersion, yeast is directly inoculated to start the fermentation. During the fermentation process, the capping and circulation treatment are carried out to ensure that the fermentation liquid is in full contact with the skin and residue, so as to extract the polyphenols in the skin and residue.

[0005] The traditional fermentation process has a fixed fermentation temperature, and the entire fermentation process is completed at 26-30°C, which cannot significantly improve the aroma of the wine. At the same time, the immersion time of the fermentation liquid and the skin residue is constant, and it is impossible to adjust the immersion time to meet the needs of different wines from different production areas and styles.

[0006] (2) Carbon dioxide maceration (abbreviated as carbonic maceration) is a winemaking maceration technology, which belongs to the category of “whole bunch fermentation technology”. The characteristic of carbonic maceration technology is that the whole bunch of grapes is directly placed in a fermentation tank filled with carbon dioxide. The grape berries will undergo anaerobic metabolism in an anaerobic environment and undergo complex biochemical transformations, such as the conversion of a small amount of sugar into alcohol, the degradation of malic acid, and the generation of secondary metabolites such as some phenolic acids and volatile compounds. Usually, the grapes are squeezed after the maceration, and the alcohol fermentation is started by fermenting the juice. Therefore, carbonic maceration technology is suitable for the production of fresh dry red wines with light body, bright color and rich fruity aroma, rosé wines, and a few white wines with higher acidity. The world-famous “Beaujolais Nouveau” is brewed using this technology.

[0007] The carbon dioxide maceration technology causes the green taste and inferior tannins in the fruit stems to be extracted together, affecting the quality of the wine; the extraction degree of anthocyanins, tannins and other compounds is low, making the dry red wine produced by this process light in color and light in body, which is a fresh and soft dry red wine and is not suitable for the production of high-quality dry red wine with aging potential.

[0008] (3) Cold maceration is a widely used pre-fermentation maceration technology for producing high-quality dry red wine. Its process features are: after the raw materials are crushed and put into the tank, the temperature is controlled to about 5-8°C, usually for 7 days or even longer. After the maceration is completed, the raw materials are warmed up and yeast is added to start alcohol fermentation, usually with the skin fermented. During the maceration process, due to the low temperature, the raw materials will hardly undergo natural fermentation, and the grape juice will fully immerse the skin.

[0009] It can be seen that during the cold maceration process, only the extraction effect is obvious, but no other biochemical reactions occur, and it is impossible to effectively adjust the process according to the target wine type. Cold maceration has little effect on volatile compounds and cannot significantly improve the aroma of wine.

[0010] Currently, there is no fermentation method that can regulate the production and accumulation of aroma substances, anthocyanins, etc. in wine. Summary of the invention

[0011] The technical problem to be solved by the present invention is to provide a dual-temperature dual-state fermentation method for brewing dry red wine and dry red wine.

[0012] The technical solution of the present invention to solve the above technical problems is as follows:

[0013] The present invention provides a dual-temperature dual-state fermentation method for brewing dry red wine, comprising alcohol fermentation, wherein the alcohol fermentation comprises the following steps:

[0014] S1, inoculating yeast into a mixture of grape pomace and grape juice, and performing solid-liquid mixed fermentation until the yeast enters a vigorous fermentation period, thereby obtaining a first fermentation product;

[0015] S2, dividing the first fermentation product into a solid-liquid fermentation mixture and a first fermentation liquid;

[0016] S3, performing liquid fermentation on the first fermentation liquid alone to obtain a second fermentation liquid;

[0017] S4, mixing the second fermentation liquid with the solid-liquid fermentation mixture, and continuing to ferment at the temperature of the solid-liquid mixed fermentation to complete the alcohol fermentation;

[0018] Wherein, the temperature of the solid-liquid mixed fermentation is greater than the temperature of the liquid fermentation.

[0019] Based on the above technical solution, the present invention can also be improved as follows.

[0020] Furthermore, the temperature of the solid-liquid mixed fermentation is 26°C to 30°C.

[0021] Furthermore, the temperature of the liquid fermentation is 14°C to 16°C.

[0022] Furthermore, the liquid fermentation time is 10 to 14 hours.

[0023] Furthermore, in step S4, the fermentation time of continuing at the temperature of the solid-liquid mixed fermentation is 20 to 30 hours.

[0024] Furthermore, in step S1, when the yeast enters the active fermentation period, the specific gravity of the fermentation product is less than or equal to 1.070.

[0025] Furthermore, in step S2, the volume of the first fermentation liquid accounts for 50% to 70% of the total volume of the first fermentation product.

[0026] Further, in step S2, the separated solid-liquid fermentation mixture continues to undergo the solid-liquid fermentation.

[0027] Further, step S2 to step S4 are repeated until the specific gravity of the fermentation liquid is 0.990, and the alcohol fermentation is completed.

[0028] The present invention also provides a dry red wine, which is brewed by adopting the above-mentioned fermentation method.

[0029] The beneficial effects of the present invention are:

[0030] (1) The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention can not only regulate the concentration and type of volatile compounds in dry red wine, increase the concentration of phenolic substances, and achieve the requirements of enhancing the floral and fruity aroma of wine, enhancing the body of wine, deepening the color, and producing high-quality aging dry red wine; it can also reduce the concentration of phenolic substances while regulating the concentration and type of volatile compounds, so as to produce high-quality smooth dry red wine with rich floral and fruity aroma;

[0031] (2) The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention can perform differential accumulation of volatile compounds and phenolic substances according to different needs, and achieve the purpose of directional regulation of wine flavor by adjusting different fermentation parameters, thereby realizing the brewing of different styles of wine;

[0032] (3) The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention can not only regulate the extraction of anthocyanins, tannins and other substances during the fermentation process at any time, but also produce unique aroma components and enhance yeast metabolism to improve its ester production capacity, thereby enhancing the floral and fruity aroma of the wine;

[0033] (4) The dry red wine of the present invention has a significant and rich aroma, a thick body, a deep color, excellent quality, and good aging potential. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a heat map of the change in concentration of various aroma substances in the wine samples of the embodiment and the comparative example according to the dual-temperature dual-state fermentation method for brewing dry red wine of the present invention;

[0035] Figure 2 The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention is a comparison chart of the volatile compound contents with significant differences in the wine samples of the embodiment and the comparative example, Figure 2 a is n-decanoic acid, Figure 2 Where b is ethyl laurate, Figure 2 C in the middle is guaiacol, Figure 2 Where d is isobutanol, Figure 2 Where e is ethyl octanoate, Figure 2 f in the formula is octanoic acid, Figure 2 In the above equation, g is citronellol. Figure 2 Where h is amyl alcohol, Figure 2 Where i is linalool, Figure 2 Wherein j is 3-methylthiopropanol, Figure 2 Where k is 1-octen-3-ol, Figure 2 Wherein l is ethyl 2-methylbutyrate;

[0036] Figure 3 The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention is a comparison chart of the volatile compound contents with significant differences in the wine samples of the embodiment and the comparative example, Figure 3 Where a is n-propanol, Figure 3 Where b is ethyl isovalerate, Figure 3 Where c is ethyl isobutyrate, Figure 3 Where d is isoamyl acetate, Figure 3 Where e is ethyl acetate, Figure 3 In the above formula, f is isopentyl octanoate. Figure 3 Where g is ethyl butyrate, Figure 3 Where h is n-hexanol;

[0037] Figure 4 The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention, and the radar chart of the aroma sensory evaluation of the wine samples of the embodiment and the comparative example;

[0038] Figure 5 This is a comparison chart of the concentration of phenolic substances in the wine samples of the embodiment and the comparative example according to the dual-temperature dual-state fermentation method for brewing dry red wine of the present invention. Figure 5 a in the above formula is Vit isin substance, pi not in substance, FA / AF, A-vF, AeF, Figure 5 b in the above is dimethyl delphinidin, methyl delphinidin, delphinidin, methyl anthocyanidin, anthocyanidin, Figure 5c in the middle is hydroxybenzoic acid, hydroxycinnamic acid, flavanols, and flavonols;

[0039] Figure 6 The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention, and the sensory radar diagrams of the wine samples of the embodiment and the comparative example;

[0040] Figure 7 This is a comparison chart of the contents of polysaccharides and mannoproteins in the wine samples of the embodiment and the comparative example according to the dual-temperature dual-state fermentation method for brewing dry red wine of the present invention;

[0041] Figure 8 This is a color comparison diagram of wine samples in the embodiment and the comparative example according to the dual-temperature dual-state fermentation method for brewing dry red wine of the present invention. DETAILED DESCRIPTION

[0042] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0043] The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention comprises alcohol fermentation, and the alcohol fermentation comprises the following steps:

[0044] S1, inoculating yeast into a mixture of grape pomace and grape juice, and performing solid-liquid mixed fermentation until the yeast enters a vigorous fermentation period, thereby obtaining a first fermentation product;

[0045] S2, dividing the first fermentation product into a solid-liquid fermentation mixture and a first fermentation liquid;

[0046] S3, performing liquid fermentation on the first fermentation liquid alone to obtain a second fermentation liquid;

[0047] S4, mixing the second fermentation liquid with the solid-liquid fermentation mixture, and continuing to ferment at the temperature of the solid-liquid mixed fermentation to complete alcohol fermentation;

[0048] Among them, the temperature of solid-liquid mixed fermentation is higher than the temperature of liquid fermentation.

[0049] The dual-temperature dual-state fermentation method for brewing dry red wine of the present invention divides the alcohol fermentation process into two parts: solid-liquid fermentation and liquid fermentation. First, solid-liquid fermentation is carried out at room temperature, and then the partially fermented liquid is fermented separately at low temperature. Finally, the fermentation product of low temperature fermentation is mixed with the remaining solid-liquid fermentation mixture, and solid-liquid fermentation at room temperature is continued. The method can form a "dual-temperature dual-state" adjustable and controllable fermentation mode, and can effectively improve the quality of wine in terms of aroma, color and taste through temperature changes. It can not only regulate the extraction of anthocyanins, tannins and other substances during the fermentation process at any time, but also produce unique aroma components, and strengthen yeast metabolism to improve its ester production ability, thereby enhancing the floral and fruity aroma of wine.

[0050] Compared with the traditional fermentation process, the fermentation temperature of the present invention changes, which is beneficial to the production and accumulation of aroma substances, and the immersion time is adjustable, so that the method can be adjusted according to specific grape varieties and winemaking needs.

[0051] Compared with the carbon dioxide maceration process, the present invention mixes the low-temperature fermented grape juice with the grape skin residue again, that is, performs a "tank inversion" operation, which is conducive to the accumulation of substances such as anthocyanins.

[0052] Compared with cold maceration, the fermentation process of the present invention can produce more volatile compounds and significantly improve the aroma of the wine.

[0053] The method of the present invention is specifically a method for alcohol fermentation. After the alcohol fermentation of the present invention is completed, conventional malic acid-lactic acid fermentation is continued to complete the brewing of wine.

[0054] In the method of the present invention, the grape pomace used is specifically the grape pomace obtained by removing stems and crushing.

[0055] The method of the present invention is suitable for any dry red wine that needs to undergo alcohol fermentation, and its grape varieties include but are not limited to Cabernet Sauvignon, Pinot Noir, Marselan and the like.

[0056] Preferably, the mass-to-volume ratio of yeast to the mixture of grape pomace and grape juice is 0.1-0.3 g / L. More preferably, the mass-to-volume ratio is 0.2 g / L.

[0057] The specific method of yeast inoculation is to weigh commercially available yeast powder according to the above-mentioned mass-to-volume ratio, activate it with 6 to 10 times the mass of softened water at 37°C to obtain a yeast solution, and then add it to the mixture of grape pomace and grape juice and stir evenly.

[0058] Preferably, the temperature of the solid-liquid mixed fermentation is 26°C to 30°C.

[0059] Preferably, the temperature of liquid fermentation is 14°C to 16°C.

[0060] Preferably, the liquid fermentation time is 10 to 14 hours.

[0061] Preferably, in step S4, the fermentation is continued at the temperature of the solid-liquid mixed fermentation (skin-cap mixed fermentation) for 20 to 30 hours.

[0062] Preferably, in step S1, when the yeast enters the active fermentation period, the specific gravity of the fermentation product is less than or equal to 1.070.

[0063] Preferably, in step S2, the volume of the first fermentation liquid accounts for 50% to 70% of the total volume of the first fermentation product; wherein, the amount of the remaining solid-liquid fermentation mixture needs to be sufficient to allow the liquid therein to be circulated and sprayed normally.

[0064] Preferably, in step S2, the separated solid-liquid fermentation mixture continues to undergo solid-liquid fermentation.

[0065] Repeat steps S2 to S4 until the specific gravity of the fermentation liquid is 0.990, then end the repetition and proceed to step S5.

[0066] Preferably, the number of repetitions is 1 to 4 times.

[0067] The dry red wine of the present invention is brewed by the above-mentioned fermentation method, so that it contains rich flavor substances and exhibits good sensory quality.

[0068] The dry red wine of the invention has a significant and rich aroma, a thick wine body, a dark color, excellent quality and good aging potential.

[0069] Example

[0070] This embodiment adopts the method of the present invention to brew Marselan dry red wine, and the specific steps are as follows:

[0071] The grape raw materials are pre-treated by removing stems and crushing, and then placed in a fermentation tank to start alcohol fermentation. Yeast is inoculated into the fermentation tank and solid-liquid mixed fermentation is started at a fermentation temperature of 28°C.

[0072] When the specific gravity of the fermentation product is less than or equal to 1.070, the fermentation product is divided into a solid-liquid fermentation mixture and a first fermentation liquid; in this embodiment, the volume of the first fermentation liquid accounts for 60% of the total volume of the fermentation product.

[0073] The first fermentation liquid is subjected to liquid fermentation alone to obtain a second fermentation liquid. In this embodiment, the temperature of the liquid fermentation is 15° C., and the liquid fermentation time is 12 hours.

[0074] The second fermentation liquid is mixed with the solid-liquid fermentation mixture, and the fermentation is continued at the temperature of the solid-liquid mixed fermentation. After 24 hours of fermentation, the alcohol fermentation is completed, and conventional brewing steps such as malic acid-lactic acid fermentation are continued to obtain Marselan dry red wine.

[0075] Comparative Example

[0076] This comparative example uses a traditional fermentation method to brew Marselan dry red wine, and the type, quality and pre-treatment process of the grape raw materials used are the same. The specific brewing method of this comparative example is to place the treated raw materials in a fermentation tank and start brewing. Yeast is inoculated into the fermentation tank to start alcohol fermentation until the brewing is completed, and the fermentation temperature is 28°C.

[0077] The Marselan dry red wines brewed in the above-mentioned embodiment and comparative example were tested for aroma, color and taste respectively to compare the quality of the two wines. The specific test methods, processes and results are as follows:

[0078] (1) Aroma quality evaluation

[0079] The wine samples of the embodiment and the comparative example were respectively taken, and the concentrations of the aroma substances (volatile compounds) therein were analyzed and measured, and three samples of each wine sample were taken as samples for parallel experiments.

[0080] The heat map of the concentration changes of each aroma substance is as follows Figure 1 As shown. Figure 1 It can be seen that in the Marselan dry red wine (MLF-BW-1, MLF-BW-2, MLF-BW-3) produced by the dual-temperature and dual-state fermentation process of the present invention, the concentration of esters, terpenes and isoprene volatile compounds that mainly contribute to the floral and fruity aroma is higher than the concentration of volatile compounds in the control group of the comparative example (MLF-CK-1, MLF-CK-2, MLF-CK-3).

[0081] In the wine samples of the dual-temperature dual-state fermentation of the embodiment, the concentrations of 20 substances with OAV>0.1 showed different degrees of increase compared with the wine samples of the comparative example, as shown in FIG. Figures 2-3 As shown, the legend "control" in the figure refers to the comparative example, and "variable temperature fermentation" refers to the embodiment. These substances are 1-octen-3-ol, 3-methylmercaptopropanol, linalool, amyl alcohol, citronellol, caprylic acid, ethyl caprylate, isobutyl alcohol, guaiacol, ethyl laurate, n-decanoic acid, n-propanol, n-hexanol, ethyl isovalerate, ethyl isobutyrate, isopentyl acetate, ethyl acetate, ethyl butyrate, isopentyl caprylate, and ethyl 2-methylbutyrate. Among them, the concentrations of 3-methylmercaptopropanol, caprylic acid, isobutyl alcohol, n-decanoic acid, n-propanol, ethyl isovalerate, and ethyl isobutyrate in the dual-temperature dual-state fermentation group samples are 1.4 to 1.5 times the concentrations in the control group samples.

[0082] Sensory evaluation of the dry red wines of the two different fermentation processes in the embodiment and the comparative example was performed. The results are as follows: Figure 4 As shown in the figure, the legend "control" refers to the comparative example, and "variable temperature fermentation" refers to the embodiment. It can be seen that the wine samples of the dual-temperature dual-state fermentation process have a richer fresh fruit aroma than the samples of the traditional process, while the animal flavor, herbal flavor, earthy flavor and preserved fruit flavor are all reduced.

[0083] It can be seen from the above experimental results that the dual-temperature and dual-state fermentation of the present invention can significantly increase the content of the above substances, thereby improving the aroma quality of the dry red wine.

[0084] (2) Color quality evaluation

[0085] The wine samples of the embodiment and the comparative example were respectively tested by CI ELAB method, and the results are shown in Table 1.

[0086] Table 1 Effects of different winemaking processes on wine color parameters

[0087]

[0088] The contents of anthocyanin derivatives in the wine samples of the embodiment and the comparative example were measured and compared. The results are shown in FIG. Figure 5 As shown, the legend "control" in the figure refers to the comparative example, and "variable temperature fermentation" refers to the embodiment. Figure 5 It can be seen that in the wine samples after the dual-temperature and dual-state fermentation process in the embodiment, the content of anthocyanin derivatives increased significantly, especially the content of Vit isins and acetaldehyde bridged polymers increased, among which the concentration of Vit isins reached 28.45 mg / L, which was about 1.33 times higher than that of the control group, enhancing the stability of the pigment; the content of auxiliary color components such as flavanols increased, showing a high-quality color protection effect, resulting in a darker color and increased chroma of the wine sample.

[0089] (3) Taste quality evaluation

[0090] During the fermentation process, the dual-temperature dual-state fermentation process can directly affect the composition and content of phenolic substances through temperature changes, and thus also affect the taste. QDA experiments were conducted on the wine samples of the embodiment and the comparative example, and the results are as follows: Figure 6 As shown, the legend "control" in the figure refers to a comparative example, and "variable temperature fermentation" refers to an embodiment.

[0091] according to Figure 6It can be seen that the dual-temperature dual-state fermentation wine samples of the embodiment have a higher overall wine body score and a more mellow taste compared with the wine samples of the comparative example, which is related to the increase of phenolic substances and yeast polysaccharides. The wine samples of the embodiment have a tendency to increase in persistence and aftertaste, reduce bitterness, and have better overall coordination.

[0092] Figure 7 The figure is a comparison chart of the content of polysaccharides and mannoproteins, which respectively compares the content of polysaccharides and mannoproteins during the alcohol fermentation (AF) and the content of polysaccharides and mannoproteins in the late stage of apple-milk fermentation (MLF) in the fermentation process of the embodiment and the comparative example. Figure 7 It can be seen that, compared with the conventional fermentation method of the comparative example, the method of the present invention of the embodiment has a significant promoting effect on the accumulation of yeast polysaccharide mannoprotein (MP) content at any fermentation stage. As for arabinose- and galactose-rich grape polysaccharides (PRAGs), although the content of the embodiment is lower than that of the comparative example in the alcohol fermentation stage, its content is significantly higher than that of the comparative example at the end of the fermentation.

[0093] The above differences in content are related to the temperature changes during the fermentation process. Temperature changes have a destructive effect on the yeast cell wall, resulting in the release of more yeast polysaccharides, as well as an effect on the interaction of yeast metabolites, which will release more grape polysaccharides, so the overall polysaccharide content increases. The rounder and mellower taste is related to the increase in polysaccharide content, the bitterness is reduced, the persistence is better, and the overall coordination is better.

[0094] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A dual-temperature dual-state fermentation method for brewing dry red wine, including alcohol fermentation, characterized in that: The alcohol fermentation comprises the following steps: S1, inoculating yeast into a mixture of grape pomace and grape juice, and performing solid-liquid mixed fermentation until the yeast enters a vigorous fermentation period, thereby obtaining a first fermentation product; S2, dividing the first fermentation product into a solid-liquid fermentation mixture and a first fermentation liquid; S3, performing liquid fermentation on the first fermentation liquid alone to obtain a second fermentation liquid; S4, mixing the second fermentation liquid with the solid-liquid fermentation mixture, and continuing to ferment at the temperature of the solid-liquid mixed fermentation to complete the alcohol fermentation; Wherein, the temperature of the solid-liquid mixed fermentation is greater than the temperature of the liquid fermentation.

2. A dual-temperature dual-state fermentation method for brewing dry red wine according to claim 1, characterized in that: The temperature of the solid-liquid mixed fermentation is 26°C to 30°C.

3. A dual-temperature dual-state fermentation method for brewing dry red wine according to claim 2, characterized in that: The temperature of the liquid fermentation is 14°C to 16°C.

4. A dual-temperature dual-state fermentation method for brewing dry red wine according to claim 3, characterized in that: The liquid fermentation time is 10 to 14 hours.

5. A dual-temperature dual-state fermentation method for brewing dry red wine according to claim 4, characterized in that: In step S4, the fermentation is continued at the temperature of the solid-liquid mixed fermentation for 20 to 30 hours.

6. A dual-temperature dual-state fermentation method for brewing dry red wine according to any one of claims 1 to 5, characterized in that: In step S1, when the yeast enters the active fermentation period, the specific gravity of the fermentation product is less than or equal to 1.

070.

7. A dual-temperature dual-state fermentation method for brewing dry red wine according to claim 6, characterized in that: In step S2, the volume of the first fermentation liquid accounts for 50% to 70% of the total volume of the first fermentation product.

8. A dual-temperature dual-state fermentation method for brewing dry red wine according to any one of claims 1 to 5, characterized in that: In step S2, the separated solid-liquid fermentation mixture continues to undergo the solid-liquid fermentation.

9. A dual-temperature dual-state fermentation method for brewing dry red wine according to any one of claims 1 to 5, characterized in that: Repeat steps S2 to S4 until the specific gravity of the fermentation liquid is 0.990, and the alcohol fermentation is completed.

10. A dry red wine, characterized in that: Brewing is carried out using the fermentation method as described in any one of claims 1 to 9.

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