Brewing method for improving fruity flavor of dry red wine and dry red wine

The invention relates to the technical field of wine brewing, in particular to a brewing method for improving fruity flavor of dry red wine and the dry red wine. The brewing method disclosed by the invention comprises the following steps: firstly, removing stems of a whole string of grapes to obtain...

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Hauptverfasser:	TONG WENZHE, DUAN CHANGQING, PAN QIUHONG, YANG WEIMING, LAN YIBIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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creator	TONG WENZHE DUAN CHANGQING PAN QIUHONG YANG WEIMING LAN YIBIN
description	The invention relates to the technical field of wine brewing, in particular to a brewing method for improving fruity flavor of dry red wine and the dry red wine. The brewing method disclosed by the invention comprises the following steps: firstly, removing stems of a whole string of grapes to obtain a whole grape raw material; and then the whole grape raw material is subjected to carbon dioxide impregnation and fermentation with peel in sequence. According to the brewing method disclosed by the invention, a carbon dioxide impregnation method is improved, so that the carbon dioxide impregnation method can be applied to the method for brewing the dry red wine, the impregnation time is effectively prolonged, and the fruity flavor in the dry red wine is improved. According to the method, the influence of inferior tannin and raw and green taste in the fruit stems on the flavor and fragrance of the dry red wine can be avoided. The dry red wine brewed by the method has good color, aroma characteristics and taste, is
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subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
title	Brewing method for improving fruity flavor of dry red wine and dry red wine
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