葡杞干红的酿造工艺研究

The Research on Grape-Wolfberry Claret Brewing Technology

采用鲜枸杞和赤霞珠葡萄单独发酵后进行勾兑酿造葡杞干红。酒精发酵时枸杞果酒的发酵温度控制在(20±1)℃,葡萄酒的发酵温度控制在(28±1)℃,枸杞果酒橡木桶培养时使用细纹理橡木桶,葡萄酒橡木桶培养时使用中细纹理橡木桶,枸杞果酒和葡萄酒进行勾兑时按照3∶7的比例进行勾兑。用0.5g/L的的膨润土对勾兑好的葡杞干红进行澄清稳定化处理,得到的葡杞干红呈现宝石红色、清亮透明、香气浓郁清新、口感醇厚。

Our product is grape-wolfberry claret which is brewed by blending the separately fermented Chinese wolfberry and Cabernet Sauvignon. Fermentation temperature of wolfberry wine and grape wine is maintained at 20 ±1 ℃ and 28 ±1℃ respectively. Wolfberry wine, brewed in fine grained oak barrels and wine brewed in medium to fine grained oak barrels. Wolfberry wine is mixed with grape wine at the ratio of 3： 7. The grape-wolfberry claret subjected to the clarification and sediment of bentonite with a concentration of 0.5 g/L is ruby,fragrant, fresh and mellow.