Cavernet dry red wine and fermenting technology using domestic oak barrel

• Main Authors: WANG HAIFENG, TAO YE, TAO HUAIQUAN
• Format: Patent
• Language: Chinese; English
• Published: 11.02.2009
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The invention relates to a wine fermentation technology, in particular to a Cabernet dry red wine and a technology method for carrying out the fermentation by using a homemade oak barrel. A fermentation container of the dry red wine currently adopts a stainless steel tank or a cement pond, the wine which is prepared by the two fermentation containers is still lack of color and nutrition, so that the wine can not meet the needs of people on the nutrition and the health. The wine fermentation technology adopts the Cabernet dry red wine and the technology method which uses the homemade oak barrel for carrying out the fermentation during the fermentation process of the dry red wine, SO2 and other antioxidants are not added during the primary fermentation, a pectinase is added for carrying out the pigment extraction, a special active dry yeast for the wine is added for carrying out the fermentation under the controlled temperature; and a special lactic acid bacteria is added after the fermentation for carrying out