CN104312814A - Preparation process of red grape wine - Google Patents

Abstract

The invention discloses a preparation process of red grape wine, and relates to the grape wine technical field. The preparation process comprises the following steps: selection of raw materials, crushing, fermentation, squeezing and post-fermentation, storage period management, alcohol content control and blending, bottling sterilization and the like. The preparation process has the beneficial effects that the adopted preparation method of the red grape wine is scientific and normative and reasonable in control in actual application; and the prepared grape wine is mellow in taste and delicious.

Description

A kind of preparation technology of red wine

Technical field

The present invention relates to grape wine technical field, be specifically related to a kind of preparation technology of red wine.

Background technology

Grape wine is the alcoholic beverage led to through fermentation with fresh grape or Sucus Vitis viniferae, usually point red wine and white wine two kinds, grape wine is a kind of a kind of alcoholic drink liked by consumers in general, inherently nutrition is very high, grape wine has contained multiple amino acids, minerals and vitamins, and these materials are all the nutritious prod that human body must supplement and absorb.The composition useful to human body contained in known grape wine approximately just has 600 kinds.Nutritive value vinous have also been obtained thus to be approved widely.According to expert introduction: the grapevine tree root of the age of tree more than 25 years old is taken root very dark in underground, the mineral trace element of relative picked-up is also many, the grape wine most nutritive value be brewed with this fruit, but just at present only for preparation and the value thereof of red wine, the mode itself prepared is still more loaded down with trivial details, and unreasonable.

Summary of the invention

Technical problem to be solved by this invention is the preparation technology of the red wine providing a kind of preparation technology simple and scientific and normal.

Technical problem to be solved by this invention realizes by the following technical solutions:

A preparation technology for red wine, is characterized in that, comprises following production stage:

1) material choice: grape need be plucked after fully ripe, plucks first half of the month and forbids spraying pesticide, must select fine day, after harvesting, reject blue or green grain, rotten grain and other foreign material when gathering;

2) broken: time broken, raw material is without cleaning, and hand-crushed, before fragmentation, cleaned by both hands, firmly rub in enamel or porcelain basin, extruding fruit grain, makes it broken, fruit grain good for fragmentation is put into the Porcelain Jar or wide mouth glass bottle that clean up, sort out carpopodium, belt leather ferments;

3) ferment: during fermentation, container is splendid attire overfill not easily, bottleneck or the clean gauze of cylinder mouth are built, and control fruit bat or dust enter, between yeast phase, every day glass stick or clean waddy stir once, skin slag is stirred into internal tank, and leavening temperature is 25-28 DEG C is the best, in fermenting process, add the sulfurous gas of 150mg/L, prevent and treat miscellaneous bacteria and infect;

4) squeezing and secondary fermentation: step 3) after fermentation ends, wine liquid is imported in another container, adopt the mode of siphon to be separated, remaining skin slag and the squeezing of broken fruit grain gauze parcel, extrude residual juice;

5) storage period management

1., change bucket: after container bottom has precipitation to produce, just have to pass through and change bucket, make wine liquid and precipitation separately, when to change barrel, temperature controls at 10-12 DEG C;

2., cold-heat treatment: during deepfreeze, control treatment temperature is 0.5 DEG C, keeps after 5-7 days, takes advantage of the cold bucket that changes and filters, during thermal treatment, at 75 DEG C-80 DEG C airtight constant temperature 10-120 minute.

6) wine degree controls and allotment: need to increase wine when spending, when often adding 17g/L, just can increase the alcoholic strength of 1%, rationally add according to demand, sugar degree according to demand, reasonable sugaring;

7) to bottle sterilization: first by time full to 9 points for the bottling of wine liquid, after sealing, water dip sterilization 10-15 minute at 60-79 DEG C, the unsuitable Exposure to Sunlight of liquor storage vessel used, drench with rain, storage temperature be 5-25 DEG C is the best.

The invention has the beneficial effects as follows: the preparation method of red wine of the present invention, in the application of reality, scientific and normal, control rationally, the grape wine of preparation, mouthfeel alcohol just, good to eat delicious food.

Embodiment

The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.

Embodiment 1

A preparation technology for red wine, comprises following production stage:

1) material choice: grape need be plucked after fully ripe, plucks first half of the month and forbids spraying pesticide, must select fine day, after harvesting, reject blue or green grain, rotten grain and other foreign material when gathering;

2) broken: time broken, raw material is without cleaning, and hand-crushed, before fragmentation, cleaned by both hands, firmly rub in enamel or porcelain basin, extruding fruit grain, makes it broken, fruit grain good for fragmentation is put into the Porcelain Jar or wide mouth glass bottle that clean up, sort out carpopodium, belt leather ferments;

3) ferment: during fermentation, container is splendid attire overfill not easily, bottleneck or the clean gauze of cylinder mouth are built, and control fruit bat or dust enter, between yeast phase, every day glass stick or clean waddy stir once, skin slag is stirred into internal tank, and leavening temperature is 25-28 DEG C is the best, in fermenting process, add the sulfurous gas of 150mg/L, prevent and treat miscellaneous bacteria and infect;

4) squeezing and secondary fermentation: step 3) after fermentation ends, wine liquid is imported in another container, adopt the mode of siphon to be separated, remaining skin slag and the squeezing of broken fruit grain gauze parcel, extrude residual juice;

5) storage period management

1., change bucket: after container bottom has precipitation to produce, just have to pass through and change bucket, make wine liquid and precipitation separately, when to change barrel, temperature controls at 10-12 DEG C;

2., cold-heat treatment: during deepfreeze, control treatment temperature is 0.5 DEG C, keeps after 5-7 days, takes advantage of the cold bucket that changes and filters, during thermal treatment, at 75 DEG C-80 DEG C airtight constant temperature 10-120 minute.

6) wine degree controls and allotment: need to increase wine when spending, when often adding 17g/L, just can increase the alcoholic strength of 1%, rationally add according to demand, sugar degree according to demand, reasonable sugaring;

7) to bottle sterilization: first by time full to 9 points for the bottling of wine liquid, after sealing, water dip sterilization 10-15 minute at 60-79 DEG C, the unsuitable Exposure to Sunlight of liquor storage vessel used, drench with rain, storage temperature be 5-25 DEG C is the best.

More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (1)

1. a preparation technology for red wine, is characterized in that, comprises following production stage:

1) material choice: grape need be plucked after fully ripe, plucks first half of the month and forbids spraying pesticide, must select fine day, after harvesting, reject blue or green grain, rotten grain and other foreign material when gathering;

2) broken: time broken, raw material is without cleaning, and hand-crushed, before fragmentation, cleaned by both hands, firmly rub in enamel or porcelain basin, extruding fruit grain, makes it broken, fruit grain good for fragmentation is put into the Porcelain Jar or wide mouth glass bottle that clean up, sort out carpopodium, belt leather ferments;

3) ferment: during fermentation, container is splendid attire overfill not easily, bottleneck or the clean gauze of cylinder mouth are built, and control fruit bat or dust enter, between yeast phase, every day glass stick or clean waddy stir once, skin slag is stirred into internal tank, and leavening temperature is 25-28 DEG C is the best, in fermenting process, add the sulfurous gas of 150mg/L, prevent and treat miscellaneous bacteria and infect;

4) squeezing and secondary fermentation: step 3) after fermentation ends, wine liquid is imported in another container, adopt the mode of siphon to be separated, remaining skin slag and the squeezing of broken fruit grain gauze parcel, extrude residual juice;

5) storage period management

1., change bucket: after container bottom has precipitation to produce, just have to pass through and change bucket, make wine liquid and precipitation separately, when to change barrel, temperature controls at 10-12 DEG C;

2., cold-heat treatment: during deepfreeze, control treatment temperature is 0.5 DEG C, keeps after 5-7 days, takes advantage of the cold bucket that changes and filters, during thermal treatment, at 75 DEG C-80 DEG C airtight constant temperature 10-120 minute.

6) wine degree controls and allotment: need to increase wine when spending, when often adding 17g/L, just can increase the alcoholic strength of 1%, rationally add according to demand, sugar degree according to demand, reasonable sugaring;

7) to bottle sterilization: first by time full to 9 points for the bottling of wine liquid, after sealing, water dip sterilization 10-15 minute at 60-79 DEG C, the unsuitable Exposure to Sunlight of liquor storage vessel used, drench with rain, storage temperature be 5-25 DEG C is the best.