CN1312363A - Dry red wine and its making process - Google Patents
Dry red wine and its making process Download PDFInfo
- Publication number
- CN1312363A CN1312363A CN 01104448 CN01104448A CN1312363A CN 1312363 A CN1312363 A CN 1312363A CN 01104448 CN01104448 CN 01104448 CN 01104448 A CN01104448 A CN 01104448A CN 1312363 A CN1312363 A CN 1312363A
- Authority
- CN
- China
- Prior art keywords
- wine
- grape
- merlot
- cabernet sauvignon
- vitis viniferae
- 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.)
- Granted
Links
Abstract
The preparation method of dry red wine includes the following steps: blending cabernet saurignon raw wine and meiluzhe raw wine according to the volume ratio of 5-8:5-2 after aged in oak wood, clarifying, cold-stabilizing, filtering with kieselguhr, bottling and storing to obtain the invented product with rich nutrients and good health-care function and palatefull taste. Its preparation process is scientific and reasonable, simple and easy to operate, and easy to implement large-scale mechanical production.
Description
The present invention relates to the drink food technical field, specifically a kind of grape wine and technology thereof.
Now the main flow dry red winew is that the hundred Merlot grape fermentations of receiving class grape (Cabernet Sauvignon, Cabernet Franc, Cabernet Gernischt) or single line of separating of single line form the fresh grape wine in one to two year storage time on the market.Though these two improved seeds that strain all is the brew dry red winew, they also respectively have relative merits.Need ageing such as separating hundred grape wine of receiving the class grape fermentation, drunk harsh feeling when fresh, owe fine and smooth.The grape structure sense that the Merlot brew forms is good, and the wine body is plentiful, and is easily ripe, and the smell of fruits is very sweet for new wine.List is cooked wine with these two strains all respectively deficiency, can not satisfy the requirement more and more higher to vintage wine good wine along with the raising of living standards of the people.
It is pure to the purpose of this invention is to provide a kind of wine and women-sensual pursuits, unique flavor, and aroma, the banksia rose are strong, and nutritious dry red winew.
Another object of the present invention provides a kind of above-mentioned preparation of wine, and this craft science is reasonable, and operating process is simple, easily scale operation.
Design of the present invention is that cabernet sauvignon grape wine and Merlot grape wine are blent, and two kinds of wine are had complementary advantages, and reaches a perfect boundary.
Dry red winew of the present invention, make by following method: behind France and U.S.'s oak barrel during aging under former wine of cabernet sauvignon grape and the Merlot Fructus Vitis viniferae wine base, press France and American taste wine volume ratio 6-4: 4-6 is mixed into former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base, then by the former wine of cabernet sauvignon grape: Merlot Fructus Vitis viniferae wine base volume ratio=5-8: 5-2 blends, again through clarifying treatment, keep carrying out in 4-10 days cold steady processing at-2 to-6 ℃, through diatomite filtration, bottle storage after the can, bottle storage temperature is preferably 10-20 ℃, time is more than 0.5 year, makes product of the present invention.Its physical and chemical index: alcoholic strength 11-12V/V, total reducing sugar≤4g/L, total acid 6.0-6.5g/L, free SO
230-40mg/L.
Above-mentioned dry red winew is to be that 6-7: 4-3 blends and forms by former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base volume ratio.
Above-mentioned dry red winew, when former wine ageing, oak barrel is with Dogue de Bordeaux type oak barrel and California, USA type oak barrel.France's oak barrel model is medium-sized bucket, and U.S.'s oak barrel model is light-duty bucket.
The preparation method of described dry red winew comprises following technological process: 1. the preparation of former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base: grape → sorting → destemming fragmentation → adding sulfurous acid (SO
2Add-on 40-60mg/L) and 10-30mg/L polygalacturonase → adjustment composition (pol, acidity) → adding 80-120mg/L yeast controlled temperature flood fermentation → skin slag separation → apple-milk fermentation → tank switching → former wine for 26-29 ℃.2. ageing, blend: the former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base are put into ageing 0.5-2 behind France and the U.S.'s oak barrel during aging, press France and American taste wine volume ratio 6-4: 4-6 is mixed into former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base, and it is back by the former wine of cabernet sauvignon grape to go out bucket: Merlot Fructus Vitis viniferae wine base volume ratio=5-8: 5-2 blends; 3. aftertreatment: carry out clarifying treatment → keep carrying out in 4-10 days cold steady processing → diatomite filtration → qualified wine → filling bottle storage after blending, make dry red winew of the present invention at-2 to-6 ℃.
Above-mentioned technological process is with former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base ageing 1-1.5.
Above-mentioned technological process is with the ageing in Dogue de Bordeaux type oak barrel and the California, USA type oak barrel of packing into of the former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base.
The temperature of former wine of cabernet sauvignon grape and the following barrel ageing of Merlot Fructus Vitis viniferae wine base is 15-18 ℃ in the above-mentioned technological process.
The ambient moisture of former wine of cabernet sauvignon grape and the following barrel ageing of Merlot Fructus Vitis viniferae wine base is 70-90% in the above-mentioned technological process.
In the above-mentioned technological process, bottle storage temperature is 10-20 ℃, and the bottle storage time is more than 0.5 year.
The also available additive method of former wine of the used cabernet sauvignon grape of the present invention and Merlot Fructus Vitis viniferae wine base obtains.
The product that the present invention obtains belongs to high-grade ageing type dry red winew.Product is dark Ruby red, and is dense, has sophisticated grape berry and wooden barrel perfume (or spice), strong fragrance; Strong, plentiful, harmonious, submissive, fine and smooth, as the to have tannin structure sense that enters the mouth is rich in individual character.Dry red winew nutrition of the present invention is extremely abundant, also has nourishing function preferably.
Preparation method of the present invention, scientific and reasonable, simple to operate easy to control, raw material is easy to get, but mass mechanized production.The present invention has filled up China and has produced high-grade grape wine blank, has upgraded the situation that fresh grape wine rules all the land, and can promote the technical progress of wine making industry.
Can further be well understood to the present invention by specific embodiment given below, but they not limitation of the invention.
Embodiment 1
The preparation method of dry red winew comprises following technological process: 1. the preparation of former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base: 100kg cabernet sauvignon grape and 100kg Merlot grape carried out grape sorting → destemming fragmentation → adding sulfurous acid (SO respectively
2Add-on is 50mg/L) and 20mg/L polygalacturonase → adjustment composition (pol, acidity) → 27 ℃ of slag → apple-milk fermentation → tank switching → Fructus Vitis viniferae wine bases that ferment → remove the peel of adding 100mg/L yeast controlled temperature.2. ageing, blend: the former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base were put into Dogue de Bordeaux type and the ageing of California, USA type oak barrel respectively 1 year, be mixed into former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base at 5: 5 by France and American taste wine volume ratio, get 60 liters of cabernet sauvignon grape wine and Merlot grape wine then and blend for 40 liters; 3. aftertreatment: clarify after blending, keep down carrying out cold steady processing in 7 days,, 14-16 ℃ following bottle storage 1 year, make dry red winew of the present invention after the can through diatomite filtration at-4 ℃.
Embodiment 2
Dry red winew: it is according to the described technological process preparation of embodiment 1, be the former wine ageing time be 1.5 years, the 2 years storage time of bottle.
Claims (9)
1. dry red winew, it is characterized in that this grape wine is made by following method: behind the following respectively France of former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base and the U.S.'s oak barrel during aging, press France and American taste wine volume ratio 6-4: 4-6 is mixed into former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base, then by cabernet sauvignon grape wine: Merlot grape wine volume ratio=5-8: 5-2 blends, and makes through cold steady, filtration, can, bottle storage.
2. grape wine according to claim 1 is characterized in that: cabernet sauvignon grape wine and Merlot grape wine collude volume ratio=6-7: 4-3.
3. grape wine according to claim 1 is characterized in that: oak barrel is the wooden barrel that Dogue de Bordeaux type oak barrel and California, USA area oak are made.
4. according to the described preparation of wine of claim 1, be grape through broken, fermentation, peeling slag, clarify, seal up for safekeeping and form, it is characterized in that: (1) adopts oak barrel during aging 0.5-2 under former wine of cabernet sauvignon grape and the Merlot Fructus Vitis viniferae wine base; (2) by the former wine of cabernet sauvignon grape: Merlot Fructus Vitis viniferae wine base volume ratio=5-8: 5-2 blends two kinds of former wine; (3) clarification, cold steady, filtration, can, bottle storage make dry red winew.
5. preparation method according to claim 4 is characterized in that: former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base ageing time are 1-1.5.
6. preparation method according to claim 4 is characterized in that: with the ageing in Dogue de Bordeaux type and the California, USA type oak barrel of packing in proportion of the former wine of cabernet sauvignon grape and Merlot Fructus Vitis viniferae wine base.
7. preparation method according to claim 4 is characterized in that: the temperature of following barrel ageing is 15-18 ℃.
8. preparation method according to claim 4 is characterized in that: the ambient moisture of following barrel ageing is 70-90%.
9. preparation method according to claim 4 is characterized in that: bottle storage temperature is 10-20 ℃, and the bottle storage time is more than 0.5 year.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011044489A CN1137255C (en) | 2001-02-27 | 2001-02-27 | Dry red wine and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011044489A CN1137255C (en) | 2001-02-27 | 2001-02-27 | Dry red wine and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1312363A true CN1312363A (en) | 2001-09-12 |
| CN1137255C CN1137255C (en) | 2004-02-04 |
Family
ID=4653910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011044489A Expired - Fee Related CN1137255C (en) | 2001-02-27 | 2001-02-27 | Dry red wine and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1137255C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850958B (en) * | 2006-03-02 | 2010-05-12 | 欧声光 | Combined orange wine, and its preparing method |
| CN101058784B (en) * | 2007-05-31 | 2011-07-13 | 中国长城葡萄酒有限公司 | Dry red wine oak barrel fermentation process |
| CN106281840A (en) * | 2015-06-08 | 2017-01-04 | 伊春市丰园森林食品有限公司 | The preparation method of ovateleaf actinidia leaf fruit wine |
| CN107299010A (en) * | 2017-07-31 | 2017-10-27 | 三江县李红辉酒厂 | grape fruit wine and preparation method thereof |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN107739675A (en) * | 2017-10-18 | 2018-02-27 | 凤台县年丰农业发展有限责任公司 | A kind of anti-inflammatory low sugar secondary fermentation leaf of bamboo preparation of wine |
| CN109825397A (en) * | 2019-04-02 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of No. 6 brewing grape wine techniques in osmanthus Portugal |
-
2001
- 2001-02-27 CN CNB011044489A patent/CN1137255C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850958B (en) * | 2006-03-02 | 2010-05-12 | 欧声光 | Combined orange wine, and its preparing method |
| CN101058784B (en) * | 2007-05-31 | 2011-07-13 | 中国长城葡萄酒有限公司 | Dry red wine oak barrel fermentation process |
| CN106281840A (en) * | 2015-06-08 | 2017-01-04 | 伊春市丰园森林食品有限公司 | The preparation method of ovateleaf actinidia leaf fruit wine |
| CN107299010A (en) * | 2017-07-31 | 2017-10-27 | 三江县李红辉酒厂 | grape fruit wine and preparation method thereof |
| CN107384667A (en) * | 2017-08-03 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of claret |
| CN107739675A (en) * | 2017-10-18 | 2018-02-27 | 凤台县年丰农业发展有限责任公司 | A kind of anti-inflammatory low sugar secondary fermentation leaf of bamboo preparation of wine |
| CN109825397A (en) * | 2019-04-02 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of No. 6 brewing grape wine techniques in osmanthus Portugal |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1137255C (en) | 2004-02-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102660433B (en) | Production method of composite fermented fruit wine with mulberries, strawberries and raspberries | |
| CN101735912A (en) | Preparation method of Sauvignon Blanc dry white wine | |
| CN100413952C (en) | Sweet white grape wine brewed with guirenxiang grape and its brewing process | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN103911242A (en) | Ageing sweet-white wine and brewing process of ageing sweet-white wine | |
| CN101735914A (en) | Preparation method of Cabernet Gernischt dry red wine | |
| CN1243817C (en) | Health care grape wine and its preparing method | |
| CN102277252A (en) | Method for brewing wine in mixing mode | |
| CN110951563B (en) | Brewing method of herbal wine | |
| CN1170037A (en) | Production of monascus spirit | |
| CN101058783B (en) | Method of preparing high-grade traminer sweet white grape wine | |
| CN109294788B (en) | Flavored wine and blending process thereof | |
| CN104120058B (en) | A kind of preparation method of honey wild grape wine | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN1376771A (en) | Process for preparing ice tea-grape wine and its product | |
| CN1301324C (en) | Fruit wine and making method thereof | |
| CN1137255C (en) | Dry red wine and its making process | |
| CN1958765A (en) | Dry red wine of blue berry and birch juice | |
| CN1301325C (en) | Fruit vinegar and its fermentation method and use | |
| CN1974748A (en) | Process of making mulberry sparkling wine | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN100344742C (en) | Production and formula for yellow wine | |
| CN1091145C (en) | Preparation process and product of tasty and refreshing hill grape wine | |
| CN1782061A (en) | Brewing method for Chinese wolfberry and grape wine | |
| CN1288232C (en) | Wolfberry fruit grappa and its making process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |