Method for brewing grape wine by low temperature dipping through carbon dioxide

Abstract

A method for brewing grape wine by low temperature dipping through carbon dioxide comprises the following steps: raw material treatment: selecting ripe grape berries without diseases, conveying the grape berries through a conveying belt, carrying out ultraviolet sterilization treatment on the grape berries and then placing the grape berries in a fermenting tank; low temperature dipping through carbon dioxide: before the raw materials are placed in the fermenting tank, enabling the fermenting tank to be filled with the carbon dioxide through a conveying tube, while the grape berries are placed in the fermenting tank, reducing the temperature to be 3-10 DEG C in a mode of continuing filling the carbon dioxide in the fermenting tank, and maintaining the temperature in the fermenting tank at the temperature of 3-10 DEG C for 5-7 days; and after low temperature dipping through the carbon dioxide is finished, heating the fermenting tank, and then inoculating yeast to begin to ferment and brew wine. When the grape wine is brewed by the method, even if the grapes are damaged, the expected effect can be achieved in the dipping process through the carbon dioxide.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for wine brewing by carbon dioxide low-temperature immersion. Background technique [0002] Carbon dioxide maceration fermentation (referred to as MC) is a brewing method in which the whole grapes are placed in carbon dioxide gas, and the grape berries undergo intracellular fermentation and maceration under anaerobic conditions to convert a small amount of sugar into alcohol and form a special aroma. . The wine brewed by this fermentation method has very good quality, for example, the aroma is very rich, the taste of the wine becomes softer, and the color of the wine is more stable. Beaujolais new wine in the Burgundy region of France is fermented by carbon dioxide maceration. The wine has a fresh aroma, soft taste and distinctive characteristics. [0003] However, the traditional carbon dioxide maceration fermentation needs to maintain the integrity of the grape ...

AI Technical Summary

Problems solved by technology

[0003] However, the traditional carbon dioxide maceration fermentation needs to maintain the integrity of the grape berries, and in the actual production process, the pressure on the bottom layer of the grape berries during the destemming process and after the grape berries are loaded into the fermenter will cause damage to the grape berries, while The surface of the grape skin naturally carries yeast, which will cause the damaged grape berries to start the fermentation process under the action of the yeast. In addition, the grape skin also carries ochratoxin A, Aspergillus, Penicillium and other molds, which will also cause damaged grapes. Infection and spoilage of berries prevents carbonic maceration from achieving desired results

To solve this problem, some winemaking companies choose to keep some grape stems to ensure the integrity of grape berries, but grape stems contain a lot of tannins, which will cause an unpleasant taste in the wine, thus causing carbon dioxide Impregnation also does not have the desired effect