The invention relates to a
brewing process of sweet sparkling apple
wine. The process comprises the following steps: (1) soft-pressing juice taking by an
extrusion method; (2)
juice clarification; (3)low-temperature concentration and separation; (4) temperature-controlled
fermentation; (5) pressure-maintaining low-temperature
fermentation; (6)
sugar-maintaining termination
fermentation; and (7) clarification filtering treatment. The physicochemical indexes are as follows: the alcoholic strength is 11.5-12.0 (v / v)%, the
reducing sugar content is greater than or equal to 95.0 g / L, the total acidity is 8.0-9.0 g / L, the free SO2 content is less than or equal to 50mg / L, the total SO2 content is less than or equal to 150mg / L, the volatile
acid content is less than or equal to 0.8 g / L, and the pressure is 0.25-0.35 MPa. The process has the advantages that the juice is extracted through soft pressing, so that the influence of bitter substances on the
aroma, taste and quality of the juice is reduced; the
aroma and
sugar of the
fruit juice are concentrated through a low-temperature concentration technology; and through low-temperature pressure-maintaining fermentation and
sugar-maintainingtermination fermentation, the finished
wine is beautiful and light golden yellow. The finished
wine is clear and transparent, bubbles are lasting and fine, and the finished wine has typical apple
aroma and
nectar aroma, strong fruity aroma, elegant and pure wine aroma, mellow and mellow taste, fullness, coordination, complexity, balance, and fragrant, fresh and lasting
aftertaste.