Sweet grape wine and brewing technology thereof
A sweet wine and process technology, which is applied in the preparation of wine, alcoholic beverages, microorganisms and other directions, can solve the problems of rising volatile acid, slow start of fermentation, and reduced sensory characteristics of wine, so as to solve the problem of slow start and improve the content of wine. The amount of sugar, the effect of long aftertaste
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Embodiment 1
[0021] This sweet wine is brewed using Cabernet Sauvignon grapes as the grape raw material, and the following process steps are used to make it:
[0022] (1) Selection of raw materials: Carry out strict sorting of Cabernet Sauvignon grapes. It is required that the ears are neat and mature, and the coloring rate reaches 100%. Acid content 6.5g / L;
[0023] (2) Crushing and destemming: remove the fruit stems and peel the fruit, then put it into the fermenter, add food-grade sulfurous acid and pectinase evenly, and the amount of food-grade sulfurous acid added is 50mg / L calculated as sulfur dioxide. The amount of pectinase added is 0.02g / L;
[0024] (3) Separation of juice: 10% grape juice is separated by volume from the pulp, and stored at low temperature at 0°C;
[0025] (4) Alcoholic fermentation: Use aged red wine yeast to carry out alcoholic fermentation on the remaining pulp in step (3). The amount of yeast added is 0.2g / L, the temperature is controlled at 25°C, and cyclic...
Embodiment 2
[0035] The sweet wine is brewed using snake dragon pearl grapes as the grape raw material, and is produced by the following process steps:
[0036] (1) Selection of raw materials: Strict sorting of snake dragon pearl grapes. It is required that the ears are neat and mature, the coloring rate reaches 100%, and the diseased fruit, mildewed fruit and pesticide contaminated fruit are thoroughly removed. Acid content 7.5g / L;
[0037] (2) Crushing and destemming: remove the fruit stems and peel the fruit, then put it into the fermenter, add food-grade sulfurous acid and pectinase evenly, and the amount of food-grade sulfurous acid added is 60mg / L calculated as sulfur dioxide. The amount of pectinase added is 0.02g / L;
[0038] (3) Separation of juice: 30% grape juice is separated by volume from the pulp and stored at low temperature at 5°C;
[0039] (4) Alcoholic fermentation: use aged red wine yeast to carry out alcoholic fermentation on the remaining pulp in step (3), the amount ...
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