CN111363643A - Brewing method of cabernet sauvignon sweet white wine - Google Patents

Abstract

The invention discloses a brewing method of cabernet sauvignon sweet white wine, which comprises the following steps: step 1, squeezing and decoloring: crushing and squeezing the picked cabernet sauvignon beads for no more than 3 times by using an air bag squeezer, adding sulfur dioxide after squeezing, and adding pectinase after adding sulfur dioxide; adding activated bentonite, wherein the action time of the bentonite is 72-120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid; step 2, preparing a yeast activation solution, inoculating and fermenting, and opening closed circulation twice a day in the fermentation process; step 3, terminating fermentation; and 4, stabilizing treatment: step 4.1, clarifying and filtering; and 4.2, filling and storing. The invention solves the process deficiency of producing white wine by cabernet sauvignon in the prior art, and simultaneously reduces the content of total tannin in the wine.

Description

Brewing method of cabernet sauvignon sweet white wine

Technical Field

The invention belongs to the technical field of wine brewing, and relates to a brewing method of cabernet sauvignon sweet white wine.

Background

The wine is an important wine, and is one of indispensable beverages on dining tables of people all over the world. Wine from bordeaux france is well-known worldwide, while cabernet sauvignon is one of the most prominent red grape varieties of wine brewing in bordeaux france. At the end of the 19 th century, cabernet sauvignon introduced into China is also the wine grape variety with the widest planting area in China. Cabernet Sauvignon has the features of small fruit grain, thick peel, high acidity and rich flavor.

However, the grape wine type of cabernet sauvignon circulating in the current market is single, the cabernet sauvignon is a dry red wine in a broad sense, the cabernet sauvignon has the characteristics of high acidity and high tannin, and is beneficial to the aging of the grape wine, but for most of Chinese consumers, the sour taste is not accepted to a high degree, and the difference of the east and west tastes enables the cabernet sauvignon dry red wine to perform poorly in the Chinese market. In recent years, sweet wine is more popular in the market, such as moscato' Asti made of muscadine in italy, which is popular on commercial platforms and tables due to its strong flavor and sweet taste.

Cabernet sauvignon is the most main variety for planting wine grapes in China and is one of the varieties of the wine grapes with the largest yield, so that a novel Cabernet sauvignon brewing process is developed, the wine brewing potential of the Cabernet sauvignon is exploited, the Cabernet sauvignon wine suitable for the taste of the Chinese market is pushed out, and great significance is achieved.

The cabernet sauvignon mature period is relatively late, has relatively high sugar degree and acidity, has rich fruit juice flavor, and has the characteristic of brewing high-quality sweet wine. The cabernet sauvignon is a red grape, is small in grain and thick in skin, is mainly used for brewing red wine at present, but the wine in the market is single in variety, most of the cabernet sauvignon is dry red wine, and Chinese tastes sweet, so that the cabernet sauvignon is more suitable for Chinese consumers, particularly young generation consumers, to be fresh and sweet in taste with rich fruit aroma. The content of tannin in cabernet sauvignon is very rich, and the common pressing method such as using an air bag presser and a brewing method can cause a great amount of tannin and pigment components with astringent taste in the skins to enter the final wine, thus the taste of the sweet wine is influenced very much. Therefore, the manufacturing method of the cabernet sauvignon sweet white wine is the most ideal process method.

Disclosure of Invention

The invention aims to provide a brewing method of cabernet sauvignon sweet white wine, which solves the process defect of producing white wine by cabernet sauvignon in the prior art, simultaneously reduces the total tannin content in the white wine, and overcomes the problems that the taste of the sweet wine is influenced by high tannin content in cabernet sauvignon fruits.

The technical scheme adopted by the invention is that the brewing method of the cabernet sauvignon sweet white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value not more than 0.9-1.0 bar, wherein the program time of each pressing is not more than 2min, and the pressing frequency is not more than 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10-12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 50-60 mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the dosage at 40-45 g per ton, setting the temperature at 6-8 ℃ and setting the time at 48 hours;

step 1.3, reducing the temperature to 2-4 ℃, activating bentonite with the dosage of 300-400 g in each ton of grape juice, adding activated bentonite, and then circulating once, wherein the action time of the bentonite is 72-120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 120-180 g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 3-4 weeks;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025-1.030 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180-200 mg/L, simultaneously cooling to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 120-150 g per ton of the fruit juice, observing whether bubbles exist in the liquid every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 100-300 g per ton of wine, separating clear wine liquid after 48 hours of addition, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

and (3) sterilizing and disinfecting the interior of the wine bottle to prevent the wine from infecting saccharomycetes, bottling, storing in a wine cellar, and curing, wherein the temperature of the wine cellar is kept at 10-13 ℃.

The invention is also characterized in that:

the method for activating the bentonite in the step 1.3 is to puff the bentonite for 2 hours at 50 ℃ by fifteen times of pure water.

And 4.2, sterilizing the interior of the wine bottle by high-temperature steam or ultraviolet rays, and sterilizing and disinfecting the interior of the wine bottle at the temperature of more than 90 ℃.

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 50mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 6 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the bentonite is 300g in each ton of grape juice, the activated bentonite is added, and then the bentonite is circulated once, and the action time of the bentonite is 72 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 120g per ton of juice, and the activating solution is used for completing yeast activation at 37 ℃ by 10 times in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 21 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 120g per ton of the fruit juice, observing whether bubbles exist in the liquid every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 100g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 10 ℃.

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, and pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 2 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 52mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 6 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 45g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite for 2 hours at the temperature of 50 ℃, the using amount of the bentonite is 350g in each ton of grape juice, the activated bentonite is added, and then circulation is performed once, and the action time of the bentonite is 90 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 140g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 24 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 200mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 130g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 200g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 11 ℃.

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 11 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 55mg/L, adding pectinase 24 hours after adding the sulfur dioxide, setting the temperature at 8 ℃ and setting the time at 48 hours, wherein the amount of the pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite for 2 hours at the temperature of 50 ℃, the using amount of the bentonite is 350g in each ton of grape juice, the activated bentonite is added, and then circulation is performed once, and the action time of the bentonite is 100 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 160g per ton of juice, and the activating solution is used for completing yeast activation at 37 ℃ by 10 times in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 24 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.028 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 190mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 140g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 150g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 12 ℃.

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, and pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 2 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 60mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 8 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the activated bentonite is 400g in each ton of grape juice, the activated bentonite is added, and then the circulation is performed once, and the action time of the bentonite is 120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 180g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 21 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 150g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 300g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 13 ℃.

The invention has the beneficial effects that: the invention solves the process defect of producing white wine by cabernet sauvignon in the prior art, simultaneously reduces the content of total tannin in the wine, and overcomes the problem that the taste of the sweet wine is influenced by the high content of tannin in cabernet sauvignon fruits. The white wine produced by the cabernet sauvignon by the method has good acidity and unique flavor and taste, digs out the brewing potential of the cabernet sauvignon, and promotes the cabernet sauvignon sweet white wine suitable for the market taste.

Detailed Description

The invention relates to a brewing method of cabernet sauvignon sweet white wine, which comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value not more than 0.9-1.0 bar, wherein the program time of each pressing is not more than 2min, and the pressing frequency is not more than 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10-12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 50-60 mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the dosage at 40-45 g per ton, setting the temperature at 6-8 ℃ and setting the time at 48 hours;

step 1.3, reducing the temperature to 2-4 ℃, activating bentonite, wherein the using amount of the bentonite is 300-400 g in each ton of grape juice, the bentonite is added quickly in the process of adding the bentonite, and then the bentonite is circulated once, and the action time of the bentonite is 72-120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 120-180 g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 3-4 weeks;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025-1.030 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180-200 mg/L, simultaneously cooling to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 120-150 g per ton of the fruit juice, observing whether bubbles exist in the liquid every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 100-300 g per ton of wine, separating clear wine liquid after 48 hours of addition, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, preventing secondary fermentation and enhancing the stability of the wine;

step 4.2, filling and storing:

and (3) sterilizing and disinfecting the interior of the wine bottle to prevent the wine from infecting saccharomycetes, bottling, storing in a wine cellar, and curing, wherein the temperature of the wine cellar is kept at 10-13 ℃.

The method for activating the bentonite in the step 1.3 is to puff the bentonite for 2 hours at 50 ℃ by fifteen times of pure water.

And 4.2, sterilizing the interior of the wine bottle by high-temperature steam or ultraviolet rays, and sterilizing and disinfecting the interior of the wine bottle at the temperature of more than 90 ℃.

Example one

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 50mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 6 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the bentonite is 300g in each ton of grape juice, the activated bentonite is added, and then the bentonite is circulated once, and the action time of the bentonite is 72 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 120g per ton of juice, and the activating solution is used for completing yeast activation at 37 ℃ by 10 times in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 21 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 120g per ton of the fruit juice, observing whether bubbles exist in the liquid every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 100g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 10 ℃.

Example two

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, and pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 2 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 52mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 6 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 45g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite for 2 hours at the temperature of 50 ℃, the using amount of the bentonite is 350g in each ton of grape juice, the activated bentonite is added, and then circulation is performed once, and the action time of the bentonite is 90 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 140g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 24 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 200mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 130g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 200g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 11 ℃.

EXAMPLE III

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 11 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 55mg/L, adding pectinase 24 hours after adding the sulfur dioxide, setting the temperature at 8 ℃ and setting the time at 48 hours, wherein the amount of the pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite for 2 hours at the temperature of 50 ℃, the using amount of the bentonite is 350g in each ton of grape juice, the activated bentonite is added, and then circulation is performed once, and the action time of the bentonite is 100 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 160g per ton of juice, and the activating solution is used for completing yeast activation at 37 ℃ by 10 times in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 24 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.028 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 190mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 140g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 150g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 12 ℃.

Example four

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, and pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 2 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 60mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 8 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the activated bentonite is 400g in each ton of grape juice, the activated bentonite is added, and then the circulation is performed once, and the action time of the bentonite is 120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 180g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 21 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 150g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 300g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 13 ℃.

EXAMPLE five

A brewing method of a sauvignon blanc sweet type white wine comprises the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 58mg/L, adding pectinase 24 hours after adding the sulfur dioxide, setting the temperature at 7 ℃ and setting the time at 48 hours, wherein the amount of the pectinase is 45g per ton;

step 1.3, reducing the temperature to 3 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the activated bentonite is 400g in each ton of grape juice, the activated bentonite is added, and then the circulation is performed once, and the action time of the bentonite is 120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 180g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 28 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.030 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 200mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 150g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 300g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 13 ℃.

The brewing method of the cabernet sauvignon sweet white wine has the beneficial effects that: the method solves the problems that the fruit of the cabernet sauvignon grape contains high tannin and affects the taste of the sweet wine, effectively reduces the chromaticity of the wine by a decoloring technology, uses the raw material of the red grape to brew the white wine, and improves the utilization value of the brewed grape.

According to the embodiment of the invention, the grapes cabernet sauvignon in the mountainous area of Ningxia Helan are selected, the wine brewing equipment of the technical laboratory of the wine institute of northwest agriculture and forestry science and technology university is used as the equipment, the analysis software adopts minitab 18 to perform significance analysis on each index data of the experiment, the Tukey method is adopted to perform difference significance test, and the significance level α is 0.05.

The general sweet white wine brewing method adopted by the control group is used for measuring physical and chemical indexes of total sugar, total acid, PH, total phenol, total tannin, total anthocyanin and the like in wine in the control group of examples 1, 2, 3, 4 and 5, each group of measurement comprises two repeated tests, and the obtained data are shown in a table 1:

TABLE 1 physicochemical indices of the examples

Wherein the total phenol content is determined by Folin-Shockard method, and the result is calculated by gallic acid; measuring total anthocyanin by pH differential method, and expressing the result as cyanidin-3-glucoside equivalent value; the total tannin is determined by methylcellulose precipitation method, and the result is calculated by catechin, and the wine color is determined by spectrophotometer method.

According to the data in table 1, it is known that the sweet white wine obtained by the method according to the embodiments of the present invention has physical and chemical indexes meeting the requirements.

As can be seen from the data of the chromaticity in Table 1, the chromaticity of the wine is significantly reduced (p is less than 0.05) compared with the control group by the methods of the embodiments of the invention, and the aim of decoloring is effectively achieved.

As can be seen from the three data of total phenols, total tannins and total anthocyanins in the table 1, according to the method of the embodiments of the present invention, the total phenols, total anthocyanins and total tannins in wine are significantly reduced (p is less than 0.05) compared with the control group, wherein the total phenols and total anthocyanins are key indexes affecting the taste of the wine, and the total anthocyanins are key indexes affecting the color of the wine. Therefore, the invention can effectively improve the taste of the sweet white wine on the premise of decoloring.

Claims (7)

1. A brewing method of cabernet sauvignon sweet white wine is characterized by comprising the following steps:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value not more than 0.9-1.0 bar, wherein the program time of each pressing is not more than 2min, and the pressing frequency is not more than 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10-12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 50-60 mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the dosage at 40-45 g per ton, setting the temperature at 6-8 ℃ and setting the time at 48 hours;

step 1.3, reducing the temperature to 2-4 ℃, activating bentonite with the dosage of 300-400 g in each ton of grape juice, adding activated bentonite, and then circulating once, wherein the action time of the bentonite is 72-120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 120-180 g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 3-4 weeks;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025-1.030 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180-200 mg/L, simultaneously cooling to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 120-150 g per ton of the fruit juice, observing whether bubbles exist in the liquid every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 100-300 g per ton of wine, separating clear wine liquid after 48 hours of addition, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

and (3) sterilizing and disinfecting the interior of the wine bottle to prevent the wine from infecting saccharomycetes, bottling, storing in a wine cellar, and curing, wherein the temperature of the wine cellar is kept at 10-13 ℃.

2. The method of brewing a cabernet sauvignon sweet white wine according to claim 1, wherein the bentonite is activated in step 1.3 by puffing bentonite with fifteen times pure water at 50 ℃ for 2 hours.

3. The method for brewing cabernet sauvignon sweet white wine according to claim 1, wherein in step 4.2, the inside of the wine bottle is sterilized by high temperature steam or ultraviolet rays, and the temperature is above 90 ℃.

4. The method of brewing a cabernet sauvignon sweet white wine according to claim 1, comprising the steps of:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 50mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 6 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the bentonite is 300g in each ton of grape juice, the activated bentonite is added, and then the bentonite is circulated once, and the action time of the bentonite is 72 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 120g per ton of juice, and the activating solution is used for completing yeast activation at 37 ℃ by 10 times in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 21 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 120g per ton of the fruit juice, observing whether bubbles exist in the liquid every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 100g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, curing in a cellar, and keeping the temperature of the cellar at 10 ℃.

5. The method of brewing a cabernet sauvignon sweet white wine according to claim 1, comprising the steps of:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, and pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 2 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 10 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 52mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 6 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 45g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite for 2 hours at the temperature of 50 ℃, the using amount of the bentonite is 350g in each ton of grape juice, the activated bentonite is added, and then circulation is performed once, and the action time of the bentonite is 90 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 140g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 24 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 200mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 130g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 200g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 11 ℃.

6. The method of brewing a cabernet sauvignon sweet white wine according to claim 1, comprising the steps of:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 3 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 11 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 55mg/L, adding pectinase 24 hours after adding the sulfur dioxide, setting the temperature at 8 ℃ and setting the time at 48 hours, wherein the amount of the pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite for 2 hours at the temperature of 50 ℃, the using amount of the bentonite is 350g in each ton of grape juice, the activated bentonite is added, and then circulation is performed once, and the action time of the bentonite is 100 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 160g per ton of juice, and the activating solution is used for completing yeast activation at 37 ℃ by 10 times in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 24 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.028 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 190mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 140g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 150g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 12 ℃.

7. The method of brewing a cabernet sauvignon sweet white wine according to claim 1, comprising the steps of:

step 1, squeezing and decoloring:

step 1.1, crushing the picked cabernet sauvignon beads by using an air sac press, and pressing by using pressure with the pressure peak value of 1.0bar, wherein the program time of each pressing is less than or equal to 2min, and the pressing frequency is 2 times;

step 1.2, putting the juice into a tank after squeezing, setting the temperature at 12 ℃, immediately adding sulfur dioxide until the total sulfur dioxide reaches 60mg/L, adding pectinase 24 hours after adding sulfur dioxide, setting the temperature at 8 ℃ and setting the time at 48 hours, wherein the amount of pectinase is 40g per ton;

step 1.3, reducing the temperature to 4 ℃ again, activating bentonite, wherein the bentonite is activated by using fifteen times of pure water to expand the bentonite at the temperature of 50 ℃ for 2 hours, the using amount of the activated bentonite is 400g in each ton of grape juice, the activated bentonite is added, and then the circulation is performed once, and the action time of the bentonite is 120 hours; keeping the tank opening closed during the bentonite sedimentation process, and stabilizing the temperature below 4 ℃; after the bentonite is settled, clear and decolored juice is taken from the upper layer of the liquid;

step 2, fermentation:

firstly, mixing unfermented grape juice and clear water in a volume ratio of 1: 3, preparing yeast activating solution, wherein the using amount of yeast is 180g per ton of juice, and the yeast activation is completed by 10 times of activating solution at 37 ℃ in advance; after activation, heating the fruit juice to 16 ℃, inoculating and fermenting, wherein in the fermentation process, closed circulation is opened twice a day, and the fermentation time is 21 days;

step 3, terminating fermentation:

when the specific gravity of the fruit juice is reduced to 1.025 times of that of the unfermented fruit juice, supplementing sulfur dioxide until the total sulfur dioxide content reaches 180mg/L, simultaneously reducing the temperature to 4 ℃, adding potassium sorbate after 12 hours, wherein the dosage of the potassium sorbate is 150g per ton of the fruit juice, observing whether the liquid has bubbles every day, monitoring the specific gravity reduction condition until no bubbles are generated and the specific gravity is stable and does not reduce any more, separating wine liquid and lees, and guiding the clarified juice into a wine storage tank;

and 4, stabilizing treatment:

step 4.1, clarifying and filtering:

adding sodium bentonite with the dosage of 300g per ton of wine, separating clear wine liquid after 48 hours, filtering the wine liquid by a filter membrane with the diameter of 0.45 mu m, filtering out microorganisms in the wine liquid, and preventing secondary fermentation;

step 4.2, filling and storing:

sterilizing the interior of the wine bottle to prevent the wine from infecting microzyme, bottling, storing in a cellar for curing, and keeping the temperature of the cellar at 13 ℃.