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Flavored dry red wine and preparation method thereof

A technology of dry red wine and aroma type, which is applied in the field of wine making, and can solve the problems of not fully utilizing the nutritional content of roses, high equipment requirements, and complicated processes, so as to enhance human immunity, increase varieties and content, and simplify the brewing process Effect

Active Publication Date: 2021-09-28
NINGXIA UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to mix roses and grapes, add pepsin, overcome the current extraction of active ingredients from roses, and obtain the most of them Active ingredients are then scientifically compounded with wine. This method is complex in process, high in equipment requirements, and high in cost. At the same time, it overcomes the shortcomings of extracting roses and wine to prepare wine that cannot fully utilize the nutrients in roses.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Material selection: select no pests and diseases, 90 parts of fresh Cabernet Sauvignon grapes, 0.3 parts of fresh red raspberries, 2 parts of fresh cold fragrant rose petals, and 0.1 part of pepsin;

[0041] (2) crushing: the above raw materials are mixed and crushed to obtain mixed pulp, and pepsin is added;

[0042] (3) Primary fermentation: Add 30 mg / L of SO in the mixed pulp with pepsin 2 and 0.02g / L yeast NT13, put them into stainless steel tanks, and then place them in an environment of about 20±2°C for a period of one month of fermentation;

[0043] (4) skin dregs separation: after 1 month of fermentation, skin dregs were separated;

[0044] (5) Secondary fermentation: continue to put the wine after skin residue separation into stainless steel tanks and carry out secondary fermentation for 2 months;

[0045] (6) Aging: After the secondary fermentation, put the wine in oak barrels for 4 months of aging;

[0046] (7) After aging, filter and drink; it can als...

Embodiment 2

[0049] (1) Material selection: select no pests and diseases, 100 parts of fresh Cabernet Sauvignon grapes, 0.5 parts of fresh red raspberries, 0.5 parts of whole dry rose petals, and 0.3 parts of pepsin;

[0050] (2) crushing: the above raw materials are mixed and crushed to obtain mixed pulp, and pepsin is added;

[0051] (3) Primary fermentation: Add 30 mg / L of SO in the mixed pulp with pepsin 2 and 0.03g / L yeast 71B, put it into a stainless steel tank, and then place it in an environment of about 20±2°C for a period of one month of fermentation;

[0052] (4) skin dregs separation: after 1 month of fermentation, skin dregs were separated;

[0053] (5) Secondary fermentation: continue to put the wine after skin residue separation into stainless steel tanks and carry out secondary fermentation for 2 months;

[0054] (6) Aging: After the secondary fermentation, put the wine in oak barrels for 5 months of aging;

[0055] (7) After aging, filter and drink; it can also be bottl...

Embodiment 3

[0058] (1) Material selection: select no pests and diseases, 100 parts of fresh Cabernet Sauvignon grapes, 0.5 parts of fresh red raspberries, 1.4 parts of semi-dry cold fragrant rose petals, and 0.2 parts of pepsin;

[0059] (2) crushing: the above raw materials are mixed and crushed to obtain mixed pulp, and pepsin is added;

[0060] (3) Primary fermentation: Add 30 mg / L of SO in the mixed pulp with pepsin 2 and 0.03g / L Saccharomyces cerevisiae FERMOL BLANC, put them into stainless steel tanks, and then place them in an environment of about 20±2°C for a period of one month of fermentation;

[0061] (4) skin dregs separation: after 1 month of fermentation, skin dregs were separated;

[0062] (5) Secondary fermentation: continue to put the wine after skin residue separation into stainless steel tanks and carry out secondary fermentation for 2 months;

[0063] (6) Aging: After the secondary fermentation, put the wine in oak barrels for 4 months of aging;

[0064] (7) After a...

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Abstract

The invention relates to the technical field of wine brewing, and particularly relates to flavored dry red wine and a preparation method thereof. The flavored dry red wine is prepared from the following raw materials in parts by weight: 90 to 110 parts of fresh cabernet sauvignon, 0.3 to 4 parts of cold fragrant rose, 0.3 to 0.7 part of fresh red raspberry and 0.1 to 0.5 part of pepsin. The preparation method comprises the following steps of: mixing all the raw materials, fermenting twice, and ageing. Through detection, the varieties and the contents of aromatic substances and ester substances in the flavored wine are remarkably improved, so that the defects that the contents of volatile aromatic substances and ester substances in pure wine are lower, the fruit wine fragrance is lighter, and the pleasant smell is not lasting are overcome to a great extent.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to an aromatized dry red wine and a preparation method thereof. Background technique [0002] Wine is alive, an organism in constant change, and needs to go through a whole process of growth, development, prime of life, senility and death. When the wine is just fermented, the taste is rough and sour, the wine is cloudy and dull, and the stability is poor. The degree of association of hydrogen bonds is small. During the natural aging process, the wine liquid coordinates the ratio of each component through its own oxidation, reduction, esterification and addition reactions, strengthens the degree of intermolecular hydrogen bond association, generates new active ingredients, removes unpleasant odors, and makes The color of the wine is bright, the taste is balanced, the quality and taste of a wine that is full-bodied and long reached the prime of life. [0003] In the wine produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022
CPCC12G1/02C12G1/04C12G1/0203C12G2200/15C12G2200/05
Inventor 李锦馨周丽萍李智超张正澳姚嘉伟
Owner NINGXIA UNIVERSITY
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