A dry red wine oak barrel fermentation method

Abstract

The application discloses a dry red grape wine oak barrel fermentation method, adopts an oak barrel with a unique structure, an upper barrel cover is arranged on the oak barrel, the oak barrel is divided into three independent annular zones of a light baking zone, a medium baking zone and a heavy baking zone from top to bottom in the axial direction, fine honeycomb micropores, medium honeycomb micropores and coarse honeycomb micropores are sequentially processed on the inner side of the oak barrel from bottom to top, the pore diameters of the fine honeycomb micropores, the medium honeycomb micropores and the coarse honeycomb micropores are 0.2 microns, 1 micron and 2 microns respectively, the oxygen permeation rate gradually increases from the barrel bottom to the barrel opening, a liquid outlet pipeline is arranged on the lower normal surface of the oak barrel, and a control valve is arranged on the liquid outlet pipeline. In the dynamic flavor immersion process, the wine liquid naturally convects through different baking zones, the oak tannin and the lactone release amount can be dynamically controlled, the tannin can increase the mellow feeling of the grape wine, the lactone brings unique aroma, the grape wine aroma is more complex and rich, the flavor levels are rich, and the quality is obviously improved.

Description

Technical Field

[0001] This invention relates to the field of dry red wine fermentation technology, specifically a method for fermenting dry red wine in oak barrels. Background Technology

[0002] In the production of dry red wine, fermentation is a crucial step that determines the quality of the wine, and the containers used for fermentation and the fermentation methods employed have a profound impact on the final flavor, taste, and quality of the wine.

[0003] Traditional fermentation containers for dry red wines have certain limitations in structure and function. Ordinary fermentation containers offer limited flavor impartation, making it difficult for wines to acquire rich and complex flavor compounds. For example, some common metal or plastic fermentation tanks, unlike oak, cannot add unique aromas and body to the wine, resulting in wines with insufficient aroma layers, depth, and finesse.

[0004] Traditional methods also have many shortcomings in controlling the fermentation process. Some traditional fermentation processes have weak capabilities for precise temperature control; temperature fluctuations can affect yeast activity and the fermentation process, thus impacting the taste and quality of the wine. Furthermore, some traditional fermentation methods are not precise enough in managing oxygen contact. In the malolactic fermentation stage, rotating the tank can easily cause excessive contact between the wine and oxygen, increasing the risk of volatile acid formation, leading to wine loss and quality degradation.

[0005] In addition, traditional fermentation methods also have defects in the maceration process. Some maceration methods cannot achieve gentle and uniform extraction, which can easily lead to over-extraction, making the wine rough and bitter, affecting the delicacy and richness of the taste.

[0006] Therefore, in order to overcome the shortcomings of traditional dry red wine fermentation methods and containers in terms of flavor imparting, process control and maceration effects, it is of great practical significance to develop a dry red wine oak barrel fermentation method that can improve wine quality, optimize fermentation process, achieve gentle maceration and effectively manage oxygen contact. Summary of the Invention

[0007] The purpose of this invention is to provide a method for fermenting dry red wine in oak barrels. The method utilizes an oak barrel with a unique structure, including a lid. The barrel is axially divided into three independent zones from top to bottom: a lightly toasted zone, a medium-toasted zone, and a heavily toasted zone. The inner side of the barrel is sequentially processed with fine, medium, and coarse honeycomb-like micropores from bottom to top. The pore sizes of these micropores are 0.2 μm, 1 μm, and 2 μm, respectively, with oxygen permeability gradually increasing from the bottom to the top of the barrel. A liquid outlet pipe is located on the lower surface of the barrel, and a control valve is installed on the outlet pipe. The fermentation method includes the following steps: Segmented sulfur-free pre-fermentation: Add 10 mg / L pectinase to the crushed grape must and perform low-temperature extraction for 24 hours at 18-20℃. No SO2 is added during this process. Then, add active dry yeast and precisely control the fermentation temperature at 22-24℃. Perform directional circulation spraying every 5 hours. The spraying direction of directional circulation spraying is to spray evenly from the mouth of the tank into the tank to ensure that the grape must is in full contact with oxygen and ferments evenly. Malolactic fermentation: After the pomace is separated from the pre-fermentation, the clarified wine is left in an oak barrel and inoculated with 0.0015g / L of special lactic acid bacteria. Malolactic fermentation is completed at an ambient temperature of 18-21℃ to avoid the risk of oxygen intrusion and volatile acid generation during transfer to another tank. Dynamic flavor maceration process: During the middle and late stages of fermentation, due to the fine honeycomb micropores, medium honeycomb micropores and coarse honeycomb micropores opened from bottom to top on the inside of the oak barrel, the wine will naturally form a slow density convection. Without additional power, the wine can automatically and slowly flow through the three toasting zones of light toasting, medium toasting and heavy toasting, dynamically controlling the amount of oak tannins and lactones extracted. Low-oxygen sealed barrel filling process: After fermentation, the barrel lid is sealed to the top of the oak barrel with barrel hoops, creating a low-oxygen or even anaerobic environment inside the oak barrel. This reduces the contact between the wine and oxygen, thereby reducing the probability of evaporation loss and acetic acid bacteria contamination, and maintaining the wine's good flavor and quality.

[0008] Compared with the prior art, the beneficial effects of the present invention are as follows: The oak barrels of this invention are divided into three toasting zones along the axis: light, medium, and heavy. Different toasting levels impart a variety of flavor compounds to the wine. In the dynamic flavor maceration process, the wine flows naturally through different toasting zones, which can dynamically control the amount of oak tannins and lactones extracted. Tannins can increase the fullness of the wine, while lactones bring unique aromas, making the wine more complex and rich in flavor, with a richer flavor profile and significantly improved quality.

[0009] The honeycomb-shaped micropores with gradually varying apertures on the inner side of the oak barrel in this invention allow the wine to naturally form a slow density convection, without the need for additional power to ensure full contact between the wine and the oak. This gentle maceration method avoids over-extraction, resulting in a delicate and mellow taste in the wine, while reducing roughness and bitterness.

[0010] This invention features a segmented, sulfur-free pre-fermentation process that does not add SO2, preserving the original flavor of the grape juice. It also precisely controls the fermentation temperature to 22-24℃ and uses directional circulating spraying every 5 hours to ensure that the grape must is in full contact with oxygen, resulting in uniform and stable fermentation and reducing the risk of fermentation abnormalities.

[0011] In this invention, during malolactic fermentation, the clarified wine is retained in an oak barrel, and a special lactic acid bacteria are introduced for fermentation in an environment of 18-21℃. This avoids the risk of oxygen intrusion and volatile acid generation during tank transfer, reduces the possibility of wine loss and spoilage, and ensures smooth fermentation. Attached Figure Description

[0012] Figure 1 is a schematic diagram of the internal and external structure of the oak barrel of the present invention; Figure 2 is a schematic diagram of the external structure of the oak barrel of the present invention; Figure 3 is a schematic diagram of the separation of the oak barrel and the barrel lid according to the present invention; Figure 4 is a schematic diagram of the internal structure of the oak barrel of the present invention.

[0013] The reference numerals and names in the figure are as follows: 1. Oak barrel; 101. Fine honeycomb micropores; 102. Medium honeycomb micropores; 103. Coarse honeycomb micropores; 104. Heavy baking zone; 105. Medium baking zone; 106. Light baking zone; 2. Barrel lid; 3. Liquid outlet pipe; 4. Control valve; 5. Barrel hoop. Detailed Implementation

[0014] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0015] This invention provides a method for fermenting dry red wine in oak barrels, the method comprising: Oak barrel preparation: Prepare as shown in the attached document. Figure 1-4 The oak barrel shown has a specific structure and microporous design, ensuring that components such as the barrel lid 2, liquid outlet pipe 3, control valve 4, and barrel hoop 4 are intact and have good sealing performance; Grape selection and processing: Cabernet Sauvignon grapes grown in the Jizhou mountainous area of ​​Tianjin are selected. The Jizhou mountainous area has a high altitude, a large temperature difference between day and night, and plenty of sunshine. The Cabernet Sauvignon grapes grown there are compact, deep purple in color, have sufficient sugar accumulation, and contain rich flavor compounds. When picking, select grape bunches that are ripe and free from pests and diseases, and carefully place them into the picking basket to avoid damaging the fruit. After picking, the grapes are destemmed and then placed in a clean container for crushing. The degree of crushing is such that the grape juice and pulp are fully mixed, but the grape skins are relatively intact to prevent too much of the unpleasant bitterness from the grape skins from entering the must. Segmented sulfur-free pre-fermentation After crushing, 10 mg / L of pectinase is added to the grape must, stirred evenly, and then placed in a constant temperature fermentation room at 18°C ​​for 24 hours of low-temperature extraction. This low-temperature environment can effectively preserve the delicate aroma of Cabernet Sauvignon grapes, and without adding SO2, the original flavor of the grapes can be fully expressed. After low-temperature extraction, active dry yeast is added, and the fermentation temperature is precisely controlled to 22℃. A directional circulating spray is performed every 5 hours. During spraying, a device with a fine nozzle is used to slowly and evenly spray from the tank opening, ensuring the grape must has sufficient contact with oxygen, promoting yeast activity and uniform fermentation. Close monitoring and recording of changes in the grape must temperature and sugar content during fermentation are essential. Malolactic fermentation After the initial fermentation is complete, the pomace is separated using a professional filter, and the clarified wine is carefully pumped into oak barrels.

[0016] Add 0.0015 g / L of specialized lactic acid bacteria to the wine, and then transfer the oak barrels to an underground cellar at a temperature of 18°C. Maintain the humidity in the cellar at 70%-80% to provide a stable environment for malolactic fermentation. During fermentation, take samples of the wine periodically to observe the conversion of malic acid, while also ensuring the oak barrels are properly sealed to prevent oxygen from entering and affecting the fermentation quality. Dynamic flavor impregnation process During the later stages of fermentation, the wine naturally and slowly flows through areas with different toasting levels, relying on the density convection generated by the honeycomb-like micropores of different sizes inside the oak barrels. Since Cabernet Sauvignon grapes themselves have a high tannin content, the winemaker adjusts the ambient temperature of the oak barrels in a timely manner according to the taste and tannin structure of the wine, so as to fine-tune the flow rate and convection intensity of the wine. This allows for more precise dynamic control of the extraction of oak tannins and lactones, making the tannins of the wine more delicate and mellow, and adding complex and elegant aromas.

[0017] Low-oxygen sealed tank filling process and liquid discharge After fermentation is complete, immediately seal the barrel lid tightly to the oak barrel with barrel hoops to create a low-oxygen environment and prevent the wine from oxidizing and being contaminated by acetic acid bacteria.

[0018] When wine needs to be taken out, first flush and disinfect the outlet pipe 3, then slowly open the control valve to allow the wine to flow out naturally under gravity. During the taking process, avoid violent shaking of the wine to avoid affecting its taste and quality. After taking out the wine, quickly close the control valve 4 and check the seal to ensure that the oak barrel is in a good sealing condition again.

[0019] Any technical solution that achieves the above-mentioned technical effects by utilizing the technical solutions described in this invention, or by designing similar technical solutions by those skilled in the art under the inspiration of the technical solutions described in this invention, falls within the protection scope of this invention.

Claims

1. A method for fermenting dry red wine in oak barrels, characterized in that: An oak barrel (1) with a unique structure is used. A lid (2) is provided on the top of the oak barrel (1). The oak barrel (1) is divided into three independent rings from top to bottom along the axis: a lightly toasted zone (106), a mediumly toasted zone (105), and a heavily toasted zone (106). The inner side of the oak barrel (1) is processed with fine honeycomb micropores (101), medium honeycomb micropores (102), and coarse honeycomb micropores (103) from bottom to top. The oxygen permeability gradually increases from the bottom of the barrel to the top of the barrel. The fermentation method includes the following steps: Segmented sulfur-free pre-fermentation: Add 10 mg / L pectinase to the crushed grape must and perform low-temperature extraction for 24 hours at 18-20℃. No SO2 is added during this process. Then, inoculate with active dry yeast and precisely control the fermentation temperature at 22-24℃. Perform directional circulating spraying every 5 hours. Malolactic fermentation: After the pomace is separated from the pre-fermentation, the clarified wine is left in an oak barrel (1), and 0.0015 g / L of special lactic acid bacteria is added. Malolactic fermentation is completed at an ambient temperature of 18-21℃ to avoid the risk of oxygen intrusion and volatile acid generation during the transfer process. Dynamic flavor maceration process: In the middle and late stages of fermentation, due to the fine honeycomb micropores (101), medium honeycomb micropores (102), and coarse honeycomb micropores (103) opened from bottom to top on the inside of the oak barrel, the wine will naturally form a slow density convection. Without additional power, the wine can automatically and slowly flow through the three toasting zones (106), medium toasting zone (105), and heavy toasting zone (106), dynamically controlling the amount of oak tannins and lactones extracted. Low-oxygen sealed barrel filling process: After fermentation, the barrel lid (2) is sealed to the top of the oak barrel (1) through the barrel hoop (5), so that a low-oxygen or even oxygen-free environment is formed inside the oak barrel (1). This reduces the contact between the wine and oxygen, thereby reducing the probability of wine evaporation loss and acetic acid bacteria contamination, and maintaining the good flavor and quality of the wine.

2. The method for fermenting dry red wine in oak barrels according to claim 1, characterized in that: The pore sizes of the fine honeycomb micropores (101), medium honeycomb micropores (102), and coarse honeycomb micropores (103) are 0.2 μm, 1 μm, and 2 μm, respectively.

3. The method for fermenting dry red wine in oak barrels according to claim 1, characterized in that: The oak barrel (1) has a liquid outlet pipe (3) on its lower surface, and a control valve (4) is provided on the liquid outlet pipe (3).

4. The method for fermenting dry red wine in oak barrels according to claim 1, characterized in that: The directional circulating spray is directed to spray evenly from the barrel opening into the barrel, ensuring that the grape must is in full contact with oxygen and that fermentation is uniform.

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