Brewing process for dry red wine

Abstract

The invention discloses a brewing process for dry red wine. The drying process comprises the following steps: selecting raw materials, removing stems and performing crushing; performing low-temperature cold impregnation: after the raw materials are fed into a jar, closed cycle is performed three times a day under protection of CO2, each cycle volume reaches 1 / 3 of grape juice, that is, the cycle volume every day reaches 2 times of the grape juice, and low-temperature cold impregnation lasts for 120 hours; raising the temperature to 20 DEG C, inoculating yeast to start alcohol fermentation, controlling the fermentation temperature at 28 DEG C, and performing two closed cycles and one open cycle every day; after fermentation for 72 hours, discharging 1 / 2 of the total grape juice to another tank, and controlling the temperature at 20 DEG C for low temperature fermentation; and continuing to ferment grape juice, grape skin and seeds left in the original jar. The dry red wine brewed by thebrewing process has rich, complex and outstanding fruit flavor, compact structure, heavy wine body, fine tannins, long aftertaste and deep ruby red color.

Description

Technical field [0001] The invention relates to the technical field of red wine brewing, in particular to a dry red wine brewing process. Background technique [0002] With the rapid improvement of people’s living standards and awareness of health care, people’s requirements for the taste and quality of wine are becoming higher and higher, and they especially favor natural original wines with rich nutrition and high health ingredients; while the existing grape winemaking process After a single pressing, the remaining skins, seeds, and stems become the main waste in the wine production process, accounting for about 10% of the dry weight of the original fruit. These wastes contain a lot of anthocyanins, amino acids, vitamins, minerals, and antioxidant components. And so on, have not been fully utilized, while causing the waste of raw materials, the serious loss of nutrients that should have health factors in wine. Summary of the invention [0003] In order to solve the above techni...

AI Technical Summary

Problems solved by technology

[0002] With the rapid improvement of people's living standards and health awareness, people have higher and higher requirements for the taste and quality of wine, especially the natural juice wine with rich nutrition and high health ingredients; After one pressing, the remaining skins, seeds, and stems become the main waste in the wine production process, accounting for about 10% of the dry weight of the original fruit. These wastes contain a large amount of anthocyanins, amino acids, vitamins, minerals, and antioxidant components. etc., have not been fully utilized. While causing waste of raw materials, there is a serious loss of nutrients that should have health factors in wine.