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Brewing technology optimization of rose grape wine

Lin Li

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Abstract

The rose grape wine was produced using dipping juice of kyoho grape, and the effect of grape plasma treatment and brewing technology on the quality of the rose grape wine was analysed. The result showed that the suitable terminal point was at the juice chroma of 2.5-3.0, less than 30% of the grape plasma separated when finish dipping, sugar content 26%, and yeast was added to process main fermentation. After fermentation, clarification, filtration and detection, the rose grape wine showed rose colour, clear and transparent, accompanied with fruity aroma and appropriate astringency.

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What this paper is about

The rose grape wine was produced using dipping juice of kyoho grape, and the effect of grape plasma treatment and brewing technology on the quality of the rose grape wine was analysed. The result showed that the suitable terminal point was at the juice chroma of 2.5-3.0, less than 30% of the grape plasma separated when finish dipping, sugar content 26%, and yeast was added to process main fermentation. After fermentation, clarification, filtration and detection, the rose grape wine showed rose colour, clear and transparent, accompanied with fruity aroma and appropriate astringency.

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Available abstract

The rose grape wine was produced using dipping juice of kyoho grape, and the effect of grape plasma treatment and brewing technology on the quality of the rose grape wine was analysed. The result showed that the suitable terminal point was at the juice chroma of 2.5-3.0, less than 30% of the grape plasma separated when finish dipping, sugar content 26%, and yeast was added to process main fermentation. After fermentation, clarification, filtration and detection, the rose grape wine showed rose colour, clear and transparent, accompanied with fruity aroma and appropriate astringency.

Key concepts: Brewing, Food science, Wine, Malolactic fermentation, Fermentation, Aroma, Chemistry, Sugar

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