Jaboticaba red wine

Abstract

The invention belongs to the technical field of wine brewing technology, and particularly relates to jaboticaba red wine. Traditional wine is brewed with grapes; however, grapes has light fruity taste which becomes insufficient due to loss in brewing process; the addition of other fruits for brewing may cover the elegant taste of grapes. The inventor finds jaboticaba which originates in Brazil primitive rainforest, has similar forms, colors, and fruity taste to claret grapes, but has heavier fruity taste, is rich in carbohydrate and anthocyanidin; when jaboticaba is mixed and brewed with grapes, jaboticaba red wine can be prepared by a set of brewing method without sulfur addition; the wine has a violet red color, pure flavor, and pleasant fruity taste; the wine body is complete and full, and exhibits more fruity taste than traditional red wine; the brewing method of the invention is suitable for factory production.

Description

technical field [0001] The invention belongs to the technical field of brewing technology, and in particular relates to a kind of Garbo fruit red wine. Background technique [0002] Traditional wine is brewed from grapes, and the aroma of grapes is relatively light. The loss of the fruit aroma during the brewing process makes the fruit aroma even more insufficient. If other fruits are added to brew, it will cover up the unique elegant aroma of grapes. [0003] At present, the production of wine basically adopts the addition of sulfur dioxide to achieve the purpose of inhibiting harmful microorganisms and anti-oxidation, but sulfur-containing additives are toxic to the human body, especially the heart and respiratory system, such as the invention of a method for preparing wine from the patent No. The patent is made by adding sulfur dioxide to the traditional wine brewing method. Contents of the invention [0004] The purpose of the present invention is to provide a kind of...

AI Technical Summary

Problems solved by technology

[0002] Traditional wines are made from grapes, and grapes have a relatively light aroma. The loss of grapes during the brewing process makes the fruit aroma even more insufficient. If other fruits are added to brew, it will cover up the unique elegant aroma of grapes.

[0003] At present, the production of wine basically adopts the addition of sulfur dioxide to achieve the purpose of inhibiting harmful microorganisms and anti-oxidation, but sulfur-containing additives are toxic to the human body, especially the heart and respiratory system, such as patent No. 201010599064. The patent is made according to the traditional brewing method of adding sulfur dioxide to wine