The invention provides a dry red
wine brewing process and belongs to the field of red
wine brewing. The process comprises the following main process steps of a, selecting raw materials, removing stems and crushing the materials; b, performing dipping and
fermentation: adding 25ppm SO2,
pectinase and yeasts in sequence after the materials enter a
jar; adding
tannin 12 hours after the
jar is full, and when the PH value is greater than 3.6, adding
tartaric acid; performing
fermentation at 25-28 DEG C; c, performing
skin residue separation and squeezing: when the
fermentation time is greater than 7 days and the measured proportion of
grape wine is reduced to less than 1,000, storing
free run wine at 18-20 DEG C; performing extraction and squeezing on
skin residues to obtain squeezed wine; performing secondary extraction and squeezing on
pomace such as grape
skin, seeds, stems and the like after extraction and squeezing to obtain extract; d, performing secondary fermentation: fermenting the
free run wine, the squeezed wine and the extract at the same time; e, performing reverse filling, and adding 50mg / L of SO2; f, performing mixing, clarifying and filtering; g, performing freezing, sterilizing, filtering and filling, wherein the
jar is kept full and sealed during freezing; and h, performing sterilizing, filtering and filling. The dry red wine
brewing process provided by the invention has the advantages of rich healthcare factors, perfect balance of fruity fragrance and
tannin, and secondary extraction, squeezing and efficient utilization of the skin residues.