CN112280630A - Preparation method of semi-sweet enhanced red wine - Google Patents
Preparation method of semi-sweet enhanced red wine Download PDFInfo
- Publication number
- CN112280630A CN112280630A CN202011352474.4A CN202011352474A CN112280630A CN 112280630 A CN112280630 A CN 112280630A CN 202011352474 A CN202011352474 A CN 202011352474A CN 112280630 A CN112280630 A CN 112280630A
- Authority
- CN
- China
- Prior art keywords
- wine
- semi
- sweet
- red wine
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food, and particularly discloses a preparation method of semi-sweet enhanced red wine. The semi-sweet reinforced red wine obtained by the invention has elegant color and luster, fragrant smell and flexible wine body, and is deeply favored by consumers.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of semi-sweet enhanced red wine.
Background
The wine (wine) is a fruit wine brewed by using grapes as raw materials through fermentation, and is a monosaccharide brewed wine with the largest yield and the widest popularization in the world. The dry red wine refers to red wine which is brewed by using wine, the sugar in wine brewing raw materials (grape juice) is completely converted into alcohol, and the residual sugar content is less than or equal to 4.0 g/L.
Different types of wines bring different drinking experiences for people, red wines on the market at present are generally higher in tannin, astringent and bitter tastes are brought to drinkers, meanwhile, a part of consumers are very sensitive to acid in the wines and do not like the sour and astringent tastes, and the wines which accord with the tastes of the consumers are difficult to find for the part of the consumers.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of semi-sweet enhanced red wine, which comprises the following steps:
s1, preparing base wine: selecting 240g/L cabernet sauvignon with normal mature specific gravity sugar of 230-;
s2, preparing grape alcohol: selecting wine grapes to ferment and then directly distilling to obtain grape alcohol;
s3, strengthening fruit pulp preparation: selecting cabernet sauvignon with specific gravity sugar of 270-290g/L, brewing with zero sulfur, performing immersion fermentation for 24-48h, separating peel and juice when the alcohol content is 0.5-1%, blending the separated fruit pulp and the grape alcohol prepared in S2 to obtain reinforced fruit pulp, wherein the blending mass ratio of the reinforced fruit pulp to the grape alcohol is 2: 1;
s4, preparing the semi-sweet reinforced red wine: mixing the base wine prepared in S1 with the fortified syrup prepared in S3 at a dosage ratio of 560-600L:100L to obtain mixed wine with the alcoholic strength of 13.5-14%, and then adjusting the mixed wine with the grape alcohol prepared in S2 to the alcoholic strength of 17-18% to obtain the semi-sweet fortified red wine.
Preferably, in S1, the alcohol content of the base wine is 12.5-13%.
Preferably, in S2, the alcohol content of the grape alcohol is 60 to 62%.
Preferably, in S3, the alcoholicity of the enhanced fruit pulp is 19.5-20.5%, and the fructose content is 190 g/L.
Preferably, in S1 and S3, the cabernet sauvignon is taken from the rayleigh bistatic.
Preferably, in S2, the vitis vinifera is collected from rayleigh base.
Compared with the prior art, the invention has the beneficial effects that:
1. the semi-sweet reinforced red wine prepared by the method provided by the invention has elegant color and luster, fragrant smell and flexible wine body, and is deeply favored by consumers.
2. The alcohol content of the semi-sweet reinforced red wine prepared by the invention is 17-18%, the sugar content is 25-30g/L, the volatile acid is below 0.5g/L, and each index is proper.
3. The semi-sweet reinforced red wine prepared by the invention keeps partial natural sugar in the grape, the natural sweetness of grape berries is used for balancing the acidity, simultaneously, the sweetness can effectively cover the bitterness caused by tannin, the sweet feeling can be brought by the moderate high alcoholic strength, and simultaneously, the plump and round feeling of the wine body is increased, so that the wine is more easily accepted by drinkers.
Detailed Description
The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. The experimental methods described in the examples of the present invention are all conventional methods unless otherwise specified.
Example 1:
the embodiment provides a preparation method of semi-sweet enhanced red wine, which comprises the following steps:
s1, preparing base wine: selecting Cabernet Sauvignon with specific gravity sugar of 230-240g/L, removing stem, crushing, placing into a tank, soaking and fermenting at 25 deg.C for 7 days, separating skin and juice, and cold-preserving and aging at 5 deg.C for 80 days，Obtaining base wine;
the alcohol content of the base wine is 12.5%;
s2, preparing grape alcohol: after fermenting the wine-making grapes in Ruifeng-Yiji base, directly distilling the grapes by using a 4-kettle brandy distilling unit to obtain grape alcohol;
the alcohol content of the grape alcohol is 60%;
s3, strengthening fruit pulp preparation: selecting cabernet sauvignon with specific gravity sugar of 270-290g/L collected in Yufeng base II, brewing with zero sulfur (i.e. no sulfur dioxide is added), carrying out immersion fermentation for 24 hours, separating peel and juice when the alcohol content is 0.5%, blending the separated fruit pulp and the grape alcohol prepared in S2 to prepare reinforced fruit pulp, wherein the blending mass ratio of the fruit pulp to the grape alcohol is 2: 1;
the alcohol content of the reinforced fruit pulp is 19.5 percent, and the sugar content of the fruit pulp is 180 g/L;
s4, blending of semi-sweet reinforced red wine: mixing the base wine prepared in S1 with the reinforced syrup prepared in S3 at a ratio of 560L:100L to obtain a mixed wine with an alcoholic strength of 13.5%, and adjusting the mixed wine with the grape alcohol prepared in S2 to an alcoholic strength of 17% to obtain a semi-sweet reinforced red wine.
Example 2:
the embodiment provides a preparation method of semi-sweet enhanced red wine, which comprises the following steps:
s1, preparing base wine: selecting Cabernet Sauvignon with specific gravity sugar of 230-240g/L which is normally mature in Rifeng base II, removing stems, crushing, putting into a tank, soaking and fermenting at 26 deg.C for 7d, separating peel and juice, refrigerating at 7 deg.C, aging for 70d to obtain base wine,
the alcohol content of the base wine is 12.8%;
s2, preparing grape alcohol: selecting Ruifeng-Yizhi wine grape to ferment, and directly distilling by using a 4-kettle brandy distillation unit to obtain grape alcohol;
the alcohol content of the grape alcohol is 61%;
s3, strengthening fruit pulp preparation: selecting cabernet sauvignon with specific gravity sugar of 270-290g/L collected in Rifeng base II, brewing with zero sulfur (i.e. no sulfur dioxide is added), carrying out immersion fermentation for 36 hours, separating peel and juice when the alcohol content is 0.8%, blending the separated fruit pulp and the grape alcohol prepared in S2 to prepare reinforced fruit pulp, wherein the blending mass ratio of the fruit pulp to the grape alcohol is 2: 1;
the alcohol content of the reinforced fruit pulp is 20 percent, and the sugar content of the fruit pulp is 185 g/L;
s4, blending of semi-sweet reinforced red wine: mixing the base wine prepared in S1 with the reinforced syrup prepared in S3 at a ratio of 580L to 100L to obtain a mixed wine liquid with the alcoholic strength of 13.8%, and then regulating the mixed wine liquid to the alcoholic strength of 17.4% with the grape alcohol prepared in S2 to obtain the semi-sweet reinforced red wine.
Example 3:
the embodiment provides a preparation method of semi-sweet enhanced red wine, which comprises the following steps:
s1, preparing base wine: selecting Cabernet Sauvignon with specific gravity sugar of 230-240g/L which is normally mature in Rifeng base II, removing stems, crushing, putting into a tank, soaking and fermenting at 28 deg.C for 8d, refrigerating and aging at 10 deg.C for 60d after skin and juice separation to obtain base wine,
the alcohol content of the base wine is 13%;
s2, preparing grape alcohol: selecting Ruifeng-Yizhi wine grape to ferment, and directly distilling by using a 4-kettle brandy distillation unit to obtain grape alcohol;
the alcohol content of the grape alcohol is 62%;
s3, strengthening fruit pulp preparation: selecting cabernet sauvignon with specific gravity sugar of 270-290g/L collected in Yufeng base II, brewing with zero sulfur (i.e. no sulfur dioxide is added), carrying out immersion fermentation for 48 hours, separating peel juice when the alcohol content is 1%, blending the separated fruit pulp and the grape alcohol prepared in S2 to prepare reinforced fruit pulp, wherein the blending mass ratio of the fruit pulp to the grape alcohol is 3: 1;
the alcohol content of the reinforced fruit pulp is 20.5 percent, and the sugar content of the fruit pulp is 190 g/L;
s4, blending of semi-sweet reinforced red wine: mixing the base wine prepared in S1 with the reinforced syrup prepared in S3 at a ratio of 600L:100L to obtain a mixed wine with the alcoholic strength of 14%, and then regulating the mixed wine with the grape alcohol prepared in S2 to 18% to obtain semi-sweet reinforced red wine.
In the above specific examples of the preparation of a semi-sweet enhanced red wine according to the present invention, the alcohol content, sugar content and volatile acid of the semi-sweet enhanced red wine obtained in examples 1-3 were measured and recorded in table 1;
TABLE 1 indexes of semi-sweet fortified red wines prepared according to the invention
| Examples | Alcohol content | Sugar content | Volatile acid |
| Example 1 | 17％ | 25g/L | 0.3g/L |
| Example 2 | 17.4％ | 28g/L | 0.2g/L |
| Example 3 | 18％ | 30g/L | 0.5g/L |
As can be seen from Table 1, the semi-sweet fortified red wine prepared according to the invention has a vinosity of 17-18%, a sugar content of 25-30g/L and a volatile acid content of less than 0.5 g/L.
Taking example 1 as a representative, 100 consumers were invited to serve as survey samples, and they were provided with dry red wine with an alcoholic strength of 13.5% and semi-sweet enhanced red wine prepared in example 1 of the present invention for quality evaluation and scoring, the full score was 10, the scoring items were color, aroma, taste and body, respectively, and the average score per 100 consumers was calculated.
Wherein, the dry red wine with the alcoholic strength of 13.5% is purchased from the common red wine on the market as the comparative example 1.
TABLE 2 semi-sweet enhanced Red wine Consumer rating Table prepared in accordance with the invention
| Wine type | Colour(s) | Fragrance | Taste of the product | Wine body |
| Example 1 | 7.9 points | 7.5 points | 8.3 points | 8.4 points |
| Comparative example 1 | 7.8 points | 7.2 points | 7.9 points | 7.6 points |
As can be seen from Table 2, the semi-sweet enhanced red wine prepared by the invention is superior to the dry red wine with the alcoholic strength of 13.5% in all aspects of color, aroma, taste and wine body, wherein consumers have higher evaluation on the taste and the wine body of the semi-sweet enhanced red wine prepared by the invention, and the semi-sweet enhanced red wine prepared by the invention has higher market prospect.
In our survey, 80 of these 100 consumers showed that semi-sweet fortified red wine was more palatable to them, and they would prefer to purchase semi-sweet fortified red wine.
It should be noted that there are two grape bases with large difference in wind and soil in the ruifeng grape wine village in the autonomous state and major county of caribou, sinkiang bara, where the ruifeng yi ji grapes mature slowly and the ruifeng ji grapes mature rapidly.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (6)
1. A preparation method of semi-sweet reinforced red wine is characterized by comprising the following steps:
s1, preparing base wine: selecting 240g/L sauvignon with specific gravity sugar of 230-;
s2, preparing grape alcohol: selecting wine grapes to ferment and then directly distilling to obtain grape alcohol;
s3, strengthening fruit pulp preparation: selecting cabernet sauvignon with specific gravity sugar of 270-290g/L, brewing with zero sulfur, performing immersion fermentation for 24-48h, separating peel and juice when the alcohol content is 0.5-1%, blending the separated fruit pulp and the grape alcohol prepared in S2 to obtain reinforced fruit pulp, wherein the blending mass ratio of the fruit pulp to the grape alcohol is 2: 1;
s4, preparing the semi-sweet reinforced red wine: mixing the base wine prepared in S1 with the fortified syrup prepared in S3 at a dosage ratio of 560-600L:100L to obtain mixed wine with the alcoholic strength of 13.5-14%, and then adjusting the mixed wine with the grape alcohol prepared in S2 to the alcoholic strength of 17-18% to obtain the semi-sweet fortified red wine.
2. The process for preparing a semi-sweet enhanced red wine according to claim 1, wherein the base wine alcohol content in S1 is 12.5-13%.
3. The method of producing a semi-sweet enhanced red wine according to claim 2, wherein the alcohol content of said wine at S2 is 60-62%.
4. The method for preparing semi-sweet enhanced red wine according to claim 1, wherein in S3, the alcoholicity of the enhanced pulp is 19.5-20.5%, and the pulp sugar is 190 g/L180-.
5. The method of making semi-sweet enhanced red wine according to claim 1, wherein said cabernet sauvignon is derived from Ruifeng bistatic in S1 and S3.
6. The method of making semi-sweet enhanced red wine according to claim 1, wherein in S2, said wine grapes are collected from rayleigh base.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011352474.4A CN112280630A (en) | 2020-11-27 | 2020-11-27 | Preparation method of semi-sweet enhanced red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011352474.4A CN112280630A (en) | 2020-11-27 | 2020-11-27 | Preparation method of semi-sweet enhanced red wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112280630A true CN112280630A (en) | 2021-01-29 |
Family
ID=74426805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011352474.4A Pending CN112280630A (en) | 2020-11-27 | 2020-11-27 | Preparation method of semi-sweet enhanced red wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112280630A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410143A (en) * | 2020-11-27 | 2021-02-26 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of hot-drink wine |
| CN112899092A (en) * | 2021-03-09 | 2021-06-04 | 云南东川长运印象葡萄酒有限公司 | Blending process of grape spirit |
| CN113046201A (en) * | 2021-04-25 | 2021-06-29 | 山东省葡萄研究院 | Preparation method of semi-sweet Motorola grape wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468460A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Sweet grape wine and brewing technology thereof |
| CN103468459A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Semi-sweet wine and making method thereof |
| CN105039044A (en) * | 2015-08-28 | 2015-11-11 | 山西戎子酒庄有限公司 | Brewage technique of thick sweet red fresh wine |
| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
| CN107236632A (en) * | 2017-08-07 | 2017-10-10 | 山东省葡萄研究院 | A kind of many low semi-sweet preparation of wine of small taste |
-
2020
- 2020-11-27 CN CN202011352474.4A patent/CN112280630A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468460A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Sweet grape wine and brewing technology thereof |
| CN103468459A (en) * | 2013-09-30 | 2013-12-25 | 中法合营王朝葡萄酿酒有限公司 | Semi-sweet wine and making method thereof |
| CN105039044A (en) * | 2015-08-28 | 2015-11-11 | 山西戎子酒庄有限公司 | Brewage technique of thick sweet red fresh wine |
| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
| CN107236632A (en) * | 2017-08-07 | 2017-10-10 | 山东省葡萄研究院 | A kind of many low semi-sweet preparation of wine of small taste |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410143A (en) * | 2020-11-27 | 2021-02-26 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of hot-drink wine |
| CN112899092A (en) * | 2021-03-09 | 2021-06-04 | 云南东川长运印象葡萄酒有限公司 | Blending process of grape spirit |
| CN113046201A (en) * | 2021-04-25 | 2021-06-29 | 山东省葡萄研究院 | Preparation method of semi-sweet Motorola grape wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2776549B1 (en) | Improved process for the manufacture of alcoholic beverages | |
| CN112280630A (en) | Preparation method of semi-sweet enhanced red wine | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN106987490B (en) | Brewing method and application of fresh rose pink wine | |
| KR101246093B1 (en) | Kiwi fruit wine of high quality and with enhanced tannin and preparation method thereof | |
| CN101415812A (en) | Tea-flavored beer | |
| CN109266479A (en) | A kind of brewage process of brandy | |
| Joshi et al. | Wines: White, red, sparkling, fortified, and cider | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN109294788A (en) | A kind of aromatized wine and its blending process | |
| Matei | Technical guide for fruit wine production | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN111690484A (en) | Brewing method of longan grape No. 6 liqueur capable of being harvested twice a year | |
| KR100991738B1 (en) | Manufacturing Method of Fruit Wine Using Bokbunja and Concentrated Fruit Juice | |
| CN112322408A (en) | Preparation method of sweet enhanced red wine | |
| KR100341813B1 (en) | Plum wine production from the plum | |
| Arora et al. | Nutritional beverages | |
| CN114958523A (en) | Champagne wine and preparation method thereof | |
| CN104371870A (en) | Five fruit mixed brewed dry red wine and manufacturing method thereof | |
| CN111500399A (en) | Fragrant and sweet pitaya wine and brewing method thereof | |
| CN112592783A (en) | Wine with wine and brandy fragrance and preparation method thereof | |
| CN105925403B (en) | A kind of red production method with the compound ligueur of family too grape of north ice | |
| CN110878246A (en) | Brewing method of coconut-aroma-enhanced banana-coconut wine | |
| CN110872548A (en) | Brewing method of lemon coconut-flavor sweet wine | |
| CN114456894B (en) | Preparation method of mixed bacteria fermented fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |