CN112625828A - Old grape wine and brewing method thereof - Google Patents
Old grape wine and brewing method thereof Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 231
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 94
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 89
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 89
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000219095 Vitis Species 0.000 claims abstract description 88
- 238000004821 distillation Methods 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 6
- 239000010935 stainless steel Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000020097 white wine Nutrition 0.000 claims description 25
- 235000020095 red wine Nutrition 0.000 claims description 24
- 241001593968 Vitis palmata Species 0.000 claims description 21
- 230000032683 aging Effects 0.000 claims description 20
- 235000013532 brandy Nutrition 0.000 claims description 18
- 239000012153 distilled water Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 229910052754 neon Inorganic materials 0.000 claims description 5
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical group [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000000087 stabilizing effect Effects 0.000 claims description 2
- 235000006693 Cassia laevigata Nutrition 0.000 claims 1
- 241000735631 Senna pendula Species 0.000 claims 1
- 235000002532 grape seed extract Nutrition 0.000 claims 1
- 229940124513 senna glycoside Drugs 0.000 claims 1
- 206010013911 Dysgeusia Diseases 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 239000001760 fusel oil Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
Classifications
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- 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
-
- 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
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The utility model provides a grape wine and brewing method thereof, which relates to the technical field of wine food, and adopts different varieties of wine grapes to respectively prepare different dry grape wine base after fermentation, and the wine base is aged for more than 5 years, then different dry grape wine base is prepared according to a certain proportion and different distillation methods are adopted to obtain distillation base wine, and then the wine base is aged for more than 2 years in a pottery jar or a stainless steel jar to prepare the grape wine. Compared with the grape distilled liquor which is not aged by the oak barrel, the grape aged liquor has the characteristics of rich and complex aroma, outstanding aged aroma, pure and soft mouthfeel, mellow and fine liquor body, long aftertaste and unique style, not only has the characteristics of the traditional Chinese aged liquor, but also has the elegance and joyful fruity of the fruit distilled liquor, increases the style types of the grape distilled liquor, and better meets the requirements of consumers on the grape distilled liquor which is not aged by the oak barrel on the market.
Description
Technical Field
The application relates to the technical field of wine food, in particular to old grape wine and a brewing method thereof.
Background
The traditional brandy is prepared by distilling new wine fermented by white wine grapes, and then ageing and blending the wine in an oak barrel, has obvious oak fragrance, but cannot meet the requirements of some distilled wine consumers who dislike strong oak fragrance, and the grape distilled wine which is not aged in the oak barrel has the defects of simple fragrance, less mellow ageing and poor mouthfeel softness.
Disclosure of Invention
The application provides old grape wine and a brewing method thereof, which aim to solve the problems of simple aroma and poor taste softness of the distilled grape wine which is not aged by an oak barrel.
The technical scheme adopted by the application is as follows:
the old grape wine is brewed by the following raw materials per 100 g:
333.2-492.8 g of white wine grape, 106.4-232.4 g of red wine grape, 0.112-0.119 g of yeast and 15-20 g of water.
Further, the red wine grape is Cabernet Sauvignon, Cabernet Gernischt, Meile, Beihong or Beimei, etc.
Further, the white wine grape is neon, noble or chardonnay.
Further, the water is distilled water or softened water.
The brewing method of the old grape wine is used for brewing the old grape wine and comprises the following steps:
sorting, removing stalks and crushing red wine grapes and white wine grapes respectively, putting the red wine grapes and the white wine grapes into a tank, adding yeast into the tank for fermentation, and separating skin and residues after the fermentation is finished to obtain dry red wine fermented raw wine and dry white wine fermented raw wine respectively;
respectively ageing the dry red grape fermented wine base and the dry white grape fermented wine base for more than 5 years to respectively prepare dry red grape wine base and dry white grape wine base;
blending the dry red grape wine base and the dry white grape wine base to prepare distilled base wine;
distilling the distilled base wine by adopting pot type distillation and tower type distillation respectively, collecting, mixing the collected wine bodies, and adding brandy to prepare the old grape wine base wine;
placing the old grape wine base wine into a pottery jar or a stainless steel jar for ageing for more than 2 years, adjusting the alcoholic strength of the old grape wine base wine by using distilled water or softened water, naturally stabilizing for more than 3 months, freezing at minus 10-minus 15 ℃ for 10-15 days until the cold stability is qualified, filtering by using diatomite and a deep filter element with the diameter of a filter hole of 0.4-0.6 mu m at the same temperature, and performing temperature return and filling after the qualified grape wine base wine is detected to obtain the old grape wine.
Further, the volume ratio of the dry red grape wine base to the dry white grape wine base during blending is 2: 8-4: 6.
Further, when the distillation base wine is distilled by pot distillation and tower distillation, the volume ratio of the wine base wine subjected to pot distillation to the wine base wine subjected to tower distillation is 6: 4-8: 2.
Further, the volume of the brandy is 2-4% of the volume of the vintage wine base.
Further, the brandy is X.O or V.S.O.P.
Further, the distilling and collecting the distilled base wine by pot-type distillation and tower-type distillation respectively comprises the following steps: when pot-type distillation and tower-type distillation are adopted to distill the distilled base wine, 1-2% of the wine head is cut off, the wine body is collected after the wine head is cut off, and the collection is stopped when the alcoholic strength of the distillate is reduced to 58-60 vol%.
The technical scheme of the application has the following beneficial effects:
the old grape wine has the advantages of light yellow color, rich and complex aroma, outstanding aging aroma, pure and soft taste, mellow and fine wine body, long aftertaste and unique style;
according to the method, red and white grape varieties are adopted for fermentation, and the dry red grape wine base and the dry white grape wine base obtained after aging for more than 5 years are distilled, so that the complexity of the aroma of the old grape wine and the mellow taste are increased;
the pot-type distillation mode and the tower-type distillation mode are combined to distill the grape wine base, so that the fruit aroma and the aging aroma of the raw material wine base can be fully extracted and retained, the contents of methanol and fusel oil in the wine are reduced, the taste of the old grape wine is purer and softer, and the aftertaste is long;
after distillation is finished, high-quality brandy is added into the collected wine body, so that the complexity of the aroma of the old grape wine is increased;
the old grape wine has the characteristics of the traditional Chinese aged white spirit, has elegant and pleasant fruity fragrance of the fruit distilled wine, increases the style types of the grape distilled wine, and better meets the requirements of consumers on the grape distilled wine which is not aged by an oak barrel on the market.
Detailed Description
The following examples are set forth in detail, and the embodiments described in the following examples do not represent all embodiments consistent with the present application. But merely as exemplifications of systems and methods consistent with certain aspects of the application, as recited in the claims.
Example one
The embodiment of the application provides the grape wine, and the brewing of each 100 g of the grape wine needs the following raw materials: 333.2g of white variety wine grape, 106.4g of red variety wine grape, 0.112g of yeast and 15g of distilled water. Wherein, the distilled water can be replaced by softened water with the same mass.
The red wine grape is Cabernet Sauvignon, Cabernet Gernischt, Meile, Beihong or Beimei.
The white wine grape is neon, noble or chardonnay.
The embodiment of the application also provides a brewing method of the old grape wine, which comprises the following steps:
sorting, removing stalks and crushing red wine grapes and white wine grapes respectively, putting the red wine grapes and the white wine grapes into a tank, adding yeast into the tank for fermentation, and separating skin and residues after the fermentation is finished to obtain dry red wine fermented raw wine and dry white wine fermented raw wine respectively;
respectively ageing the dry red grape fermented wine base and the dry white grape fermented wine base for 5 years to respectively prepare dry red grape wine base and dry white grape wine base;
blending the dry red grape wine base and the dry white grape wine base to obtain the distilled base wine. The volume ratio of the dry red grape wine base to the dry white grape wine base is 2: 8.
Distilling the distilled base wine by adopting pot-type distillation and tower-type distillation respectively, cutting 1-2% of the wine head when collecting the distillate, collecting the wine body after cutting the wine head, and stopping collecting when the alcoholic strength of the distillate is reduced to 58-60 vol%. And mixing the collected wine bodies, and adding high-quality brandy to obtain the old grape wine base wine. Wherein the volume ratio of the wine base wine subjected to pot distillation to the wine base wine subjected to tower distillation is 6:4, and the volume of the high-quality brandy is 0.02 time of the volume of the wine base wine. The grade of the high-quality brandy is X.O or V.S.O.P.
Aging the old wine base wine in a pottery jar or a stainless steel jar for 2 years to alcoholize and mature. And then distilled water or softened water is used for adjusting the alcoholic strength of the old grape wine base wine, after natural stabilization for more than 3 months, the old grape wine base wine is frozen for 15 days at minus 10 ℃ until the cold stability is qualified, then diatomite and a deep filter element with the diameter of a filter hole of 0.4 mu m are used for filtering at minus 10 ℃, and after the cold stability is qualified, the old grape wine with light yellow color, rich and complex aroma, prominent aging aroma, pure and soft taste, mellow and fine wine body, long aftertaste and unique style is prepared by returning to the temperature and filling after the inspection is qualified.
Example two
The embodiment of the application provides the grape wine, and the brewing of each 100 g of the grape wine needs the following raw materials: 400g of white wine grape, 270g of red wine grape, 0.115g of yeast and 18g of distilled water. Wherein, the distilled water can be replaced by softened water with the same mass.
The red wine grape is Cabernet Sauvignon, Cabernet Gernischt, Meile, Beihong or Beimei.
The white wine grape is neon, noble or chardonnay.
The embodiment of the application also provides a brewing method of the old grape wine, which comprises the following steps:
sorting, removing stalks and crushing red wine grapes and white wine grapes respectively, putting the red wine grapes and the white wine grapes into a tank, adding yeast into the tank for fermentation, and separating skins and residues after the fermentation is finished to obtain dry red wine fermented raw wine and dry white wine fermented raw wine respectively;
respectively ageing the dry red grape fermented wine base and the dry white grape fermented wine base for 6 years to respectively prepare dry red grape wine base and dry white grape wine base;
blending the dry red grape wine base and the dry white grape wine base to obtain the distilled base wine. The volume ratio of the dry red grape wine base to the dry white grape wine base is 3: 7.
Distilling the distilled base wine by adopting pot-type distillation and tower-type distillation respectively, cutting 1-2% of the wine head when collecting the distillate, collecting the wine body after cutting the wine head, and stopping collecting when the alcoholic strength of the distillate is reduced to 58-60 vol%. And mixing the collected wine bodies, and adding high-quality brandy to obtain the old grape wine base wine. Wherein the volume ratio of the wine base wine subjected to pot distillation to the wine base wine subjected to tower distillation is 7:3, and the volume of the high-quality brandy is 0.03 times of the volume of the wine base wine. The grade of the high-quality brandy is X.O or V.S.O.P.
Aging the old wine base wine in a pottery jar or a stainless steel jar for 3 years to alcoholize and mature. And then distilled water or softened water is used for adjusting the alcoholic strength of the old grape wine base wine, after natural stabilization for more than 3 months, the old grape wine base wine is frozen for 13 days at the temperature of minus 13 ℃ until the cold stability is qualified, then diatomite and a deep filter element with the diameter of a filter hole of 0.5 mu m are used for filtering at the temperature of minus 13 ℃, and after the cold stability is qualified, the old grape wine with light yellow color, rich and complex aroma, prominent aging aroma, pure and soft taste, mellow and fine wine body, long aftertaste and unique style is prepared by temperature return and filling.
EXAMPLE III
The embodiment of the application provides the grape wine, and the brewing of each 100 g of the grape wine needs the following raw materials: 492.8g of white wine grape, 232.4g of red wine grape, 0.119g of yeast and 20g of distilled water.
Wherein, the distilled water can be replaced by softened water with the same mass.
The red wine grape is Cabernet Sauvignon, Cabernet Gernischt, Meile, Beihong or Beimei.
The white wine grape is neon, noble or chardonnay.
The embodiment of the application provides a brewing method of old grape wine, which comprises the following steps:
sorting, removing stalks and crushing red wine grapes and white wine grapes respectively, putting the red wine grapes and the white wine grapes into a tank, adding yeast into the tank for fermentation, and separating skins and residues after the fermentation is finished to obtain dry red wine fermented raw wine and dry white wine fermented raw wine respectively;
respectively ageing the dry red grape fermented wine base and the dry white grape fermented wine base for 8 years to respectively prepare dry red grape wine base and dry white grape wine base;
blending the dry red grape wine base and the dry white grape wine base to obtain the distilled base wine. The volume ratio of the dry red grape wine base to the dry white grape wine base is 4: 6.
Distilling the distilled base wine by adopting pot-type distillation and tower-type distillation respectively, cutting 1-2% of the wine head when collecting the distillate, collecting the wine body after cutting the wine head, and stopping collecting when the alcoholic strength of the distillate is reduced to 58-60 vol%. And mixing the collected wine bodies, and adding high-quality brandy to obtain the old grape wine base wine. Wherein the volume ratio of the wine base wine subjected to pot distillation to the wine base wine subjected to tower distillation is 8:2, and the volume of the high-quality brandy is 0.04 times of the volume of the wine base wine. The grade of the high-quality brandy is X.O or V.S.O.P.
Aging the old wine base wine in a pottery jar or a stainless steel jar for 5 years to alcoholize and mature. And then distilled water or softened water is used for adjusting the alcoholic strength of the old grape wine base wine, after natural stabilization for more than 3 months, the old grape wine base wine is frozen at the temperature of minus 15 ℃ for 10 days until the cold stability is qualified, then diatomite and a deep filter element with the diameter of a filter hole of 0.6 mu m are used for filtering at the temperature of minus 15 ℃, and after the cold stability is qualified, the old grape wine with slight yellow color, rich and complex aroma, prominent aging aroma, pure and soft taste, mellow and fine wine body, long aftertaste and unique style is prepared by returning to the temperature and filling.
The old grape wine provided by the embodiment adopts red and white grape varieties for fermentation, and the dry red grape wine base and the dry white grape wine base obtained after aging for more than 5 years are distilled, so that the complexity of the aroma of the old grape wine and the mellow taste are increased.
The pot-type distillation mode and the tower-type distillation mode are combined to distill the grape wine base, so that the fruit aroma and the aging aroma of the raw material wine base can be fully extracted and retained, the contents of methanol and fusel oil in the wine are reduced, the taste of the old grape wine is purer and softer, and the aftertaste is long.
After distillation is finished, high-quality brandy is added into the collected wine body, so that the complexity of the aroma of the old grape wine is increased; the wine brewing method has the characteristics of the traditional Chinese aged wine, has elegant and pleasant fruity fragrance of the fruit distilled wine, increases the style types of the grape distilled wine, and better meets the requirements of consumers on the grape distilled wine which is not aged in an oak barrel on the market.
The embodiments provided in the present application are only a few examples of the general concept of the present application, and do not limit the scope of the present application. Any other embodiments extended according to the scheme of the present application without inventive efforts will be within the scope of protection of the present application for a person skilled in the art.
Claims (10)
1. The old grape wine is characterized by comprising the following raw materials by brewing per 100 g of the old grape wine:
333.2-492.8 g of white wine grape, 106.4-232.4 g of red wine grape, 0.112-0.119 g of yeast and 15-20 g of water.
2. The wine of claim 1, wherein the red variety vitis vinifera is cabernet sauvignon, senna, meile, beihong, beimei, etc.
3. The old grape wine of claim 1, wherein said white variety wine grape is neon, noble or chardonnay, etc.
4. Old wine according to claim 1, characterised in that said water is distilled or demineralized water.
5. A method for brewing vintage wine according to any one of claims 1 to 4, comprising the steps of:
sorting, removing stalks and crushing red wine grapes and white wine grapes respectively, putting the red wine grapes and the white wine grapes into a tank, adding yeast into the tank for fermentation, and separating skin and residues after the fermentation is finished to obtain dry red wine fermented raw wine and dry white wine fermented raw wine respectively;
respectively ageing the dry red grape fermented wine base and the dry white grape fermented wine base for more than 5 years to respectively prepare dry red grape wine base and dry white grape wine base;
blending the dry red grape wine base and the dry white grape wine base to prepare distilled base wine;
distilling and collecting the distilled base wine by adopting pot distillation and tower distillation respectively, mixing the collected wine bodies, and adding brandy to prepare the old grape wine base wine;
placing the old grape wine base wine into a pottery jar or a stainless steel jar for ageing for more than 2 years, adjusting the alcoholic strength of the old grape wine base wine by using distilled water or softened water, naturally stabilizing for more than 3 months, freezing at minus 10-minus 15 ℃ for 10-15 days until the cold stability is qualified, filtering by using diatomite and a deep filter element with the diameter of a filter hole of 0.4-0.6 mu m at the same temperature, and performing temperature return and filling after the qualified grape wine base wine is detected to obtain the old grape wine.
6. The method for brewing aged wine according to claim 5, wherein the bulk ratio of the dry red wine base to the dry white wine base is 2:8 to 4: 6.
7. The method for brewing aged wine according to claim 5, wherein when the distilled base wine is distilled by pot distillation and tower distillation, the volume ratio of the wine base wine subjected to pot distillation to the wine base wine subjected to tower distillation is 6:4 to 8: 2.
8. The method of brewing wine vintage according to claim 5, wherein the volume of said brandy is 2% to 4% of the volume of said wine vintage base.
9. The method of brewing wine vintage according to claim 5, wherein the brandy is rated X.O or V.S.O.P.
10. The method for brewing vintage wine as claimed in claim 5, wherein the distilling and collecting the distilled base wine by pot-type distillation and tower-type distillation respectively comprises: when pot-type distillation and tower-type distillation are adopted to distill the distilled base wine, 1-2% of the wine head is cut off, the wine body is collected after the wine head is cut off, and the collection is stopped when the alcoholic strength of the distillate is reduced to 58-60 vol%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113462512A (en) * | 2021-08-26 | 2021-10-01 | 中粮长城葡萄酒（蓬莱）有限公司 | Brewing method of brandy |
| CN113913265A (en) * | 2021-12-15 | 2022-01-11 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy quality |
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| CN102676338A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Preparation process of flat peach white spirit |
| CN103343077A (en) * | 2013-07-19 | 2013-10-09 | 中法合营王朝葡萄酿酒有限公司 | Brewing method of fruit wine with high alcoholic strength |
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| CN110894451A (en) * | 2019-11-27 | 2020-03-20 | 宁夏恒生西夏王酒业有限公司 | Preparation method of grape and cerasus humilis composite distilled liquor |
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