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Method for fermenting air-dried wine

A wine and grape technology, applied in the field of winemaking, can solve problems such as inability to brew high-grade dry wine, and achieve the effects of shortening natural drying time, rich and complex aroma, and reducing quality degradation

Inactive Publication Date: 2012-09-19
SINO FRENCH JOINT VENTURE DYNASTY WINERY
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

Even in western production areas with less rainfall, there will be continuous rainy weather during the ripening and drying process of berries. For example, in 2007, the Ningxia production area has long rainy days and continuous cloudy days from late August to early November. Unable to produce high-end dry wine

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] A kind of air-dried wine is prepared by the following method:

[0015] The raw material wine grapes are selected from the Cabernet Sauvignon in the Ningxia production area. The harvest period for the raw wine grapes is early October with less precipitation and plenty of sunshine. The grape berries are picked when the sugar content reaches 230g / L and the acid content is 6.5-8.5g / L, and then the subsequent sorting and inspection→air drying→de-stemming and crushing→alcoholic fermentation→malolactic fermentation→aging in wooden barrels → blending and blending → clarification treatment → filling → bottle storage → packaging and storage to obtain the air-dried wine. The physical and chemical indicators of the air-dried wine are: alcohol content ≥ 14.0% V / V, reducing sugar (sugar content) ≤ 6.0 g / L, total acidity (acid content) is 5.0-8.0g / L, free SO2 is 25-40mg / L, total sulfur dioxide is ≤150mg / L, and volatile acid is ≤1.0g / L.

[0016] The above indicators such as sugar cont...

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Abstract

The invention provides a method for fermenting air-dried wine. The method for fermenting the air-dried wine comprises the following steps: selecting the first ten-day period of the October in which sunlight is sufficient and rainfall precipitation is little as the picking time of wine grape raw materials, wherein a hydrothermic coefficient K value in two months before the picking time is smaller than 1; picking grapes when sugar content of grape berries reaches to 230 g / L and acid content of the grape berries reaches to 6.5-8.5 g / L; and then performing follow-up sorting, checkout, air drying, stem removing and smashing, alcoholic fermentation, malolactic fermentation, vat ageing, blending and mixing, clarification, filling, bottle storage, packaging and warehousing. The air-dried wine prepared by means of the method is deep ruby red, clear, transparent and has mature ageing bouquet, mellow, soft, long in aftertaste and outstanding in typicality.

Description

technical field [0001] The invention belongs to the field of wine making, in particular to a method for making air-dried wine. Background technique [0002] Sweet wine is very suitable for the taste of Chinese people, but the sugar content of grapes, the main raw material used for winemaking, is often difficult to meet the requirements. Many wineries use artificial sugaring to increase the sugar content of wine, and the quality and taste of the product cannot meet consumers’ expectations. need. [0003] Air-dried wine is also called dry wine. It increases the content of sugar and flavor substances in raw materials by delaying harvesting and natural air-drying of wine grapes, so that the wine has potential aging characteristics and unique sensory characteristics. Air-dried wine requires grape berries to have a sugar content of 260-270g / L before fermentation. To achieve the target sugar content, grapes need to have ideal climate conditions during delayed picking. Like ice wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
Inventor 白智生王树生尹吉泰张福庆张军吕文崔艳
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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