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Brewing method of cabernet sauvignon low-alcohol sweet red wine

Inactive Publication Date: 2017-04-19
宁夏葡萄酒与防沙治沙职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a brewing method of cabernet sauvignon low-alcohol sweet red wine, in order to solve the defect problems such as high production cost and changes in wine components in the prior art

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  • Brewing method of cabernet sauvignon low-alcohol sweet red wine

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Embodiment Construction

[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0026] figure 1 It exemplarily shows a schematic flowchart of a brewing method of Cabernet Sauvignon low-alcohol sweet red wine provided by the embodiment of the present invention. Such as figure 1 Shown, the brewing method of a kind of cabernet sauvignon low-alcohol sweet red wine that the embodiment of the present invention provides specifically comprises the following steps:

[0027] Step 101, Grape Harvesting: From the first ten days of September, regula...

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Abstract

The invention discloses a brewing method of cabernet sauvignon low-alcohol sweet red wine. The brewing method comprises the following steps: a, harvesting grapes; b, pre-processing the grapes; c, conducting alcohol fermentation; and d, conducting clarifying treatment. The brewing method of the cabernet sauvignon low-alcohol sweet red wine provided by the invention can optimize a production process of conventional low-alcohol wine; specifically, the brewing method, which brews the low-alcohol grape by virtue of an end fermentation method, is low in production cost; and moreover, the brewing method is relatively low in influence o change of grape components, and the produced low-alcohol wine is good in quality and good in typicality.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for brewing Cabernet Sauvignon low-alcohol sweet red wine. Background technique [0002] Wine is an alcoholic beverage with high nutritional value. According to analysis, wine contains 23 kinds of amino acids, and contains VB1, VB2, VB6, VB12, pantothenic acid, niacin and biotin. And studies have shown that wine also contains some trace ingredients, which have stronger health care functions, such as anti-atherosclerosis and thrombosis, prevention and treatment of anemia, protection of glutathione, anti-aging diseases, and cardiovascular and cerebrovascular diseases. therapeutic and anticancer effects. Because the alcohol content of ordinary wine is about 13% (v / v), the alcohol content is relatively high, which limits the drinking of wine by teenagers, women of childbearing age and some patients. If can reduce the alcohol content of wine, make it become a kind of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 曹芳玲
Owner 宁夏葡萄酒与防沙治沙职业技术学院
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