Study On Traditional Brewing Technology And HACCP Of Sparkling Red Wine

Grape is a traditional food with a long history and rich in nutrition.It contains vitamins,minerals,resveratrol,proanthocyanidins,flavonoids and other active substances.In recent years,sparkling wine has become popular in China with its characteristics of easy drinking and fashion,and the self-use consumer market has gradually become a climate.This paper analyzes and studies the key technologies and key control points in the traditional production process of sparkling red wine,and obtains the following main conclusions:The traditional brewing technology of sparkling red wine was analyzed and studied from five aspects: grape maturity,low temperature impregnation,micro oxygen treatment,base wine blending and wine mud aging.(1)grapes with appropriate maturity can promote the brewing of wine,the weight of grape fruit in the best picking period should also be within the normal range,and there are very high total sugar,p H value and total acid concentration in the fruit.(2)Low temperature immersion treatment has an impact on enzymes,aroma substances,yeast and other factors.Good low temperature immersion treatment greatly improves the quality of sparkling red wine.(3)The purpose of micro oxygen treatment is to make the base wine obtain the color that is not easy to change,make the fruit aroma richer,avoid a series of bad odors such as green flavor,reduce the sour taste in the wine,make the taste mellow,and improve the quality of sparkling red wine.(4)Blending is the focus of wine quality control,which determines the quality and style of sparkling red wine.After blending base wines of various varieties,years or regions,ensure that the unique style of each variety can be reflected and the vitality of the wine can be displayed.(5)The lees aging has a great influence on the foaming characteristics and aroma components.Bubbles are the main characteristic that differentiates calm wines from sparkling red wines and determines the final quality of sparkling red wines;yeast strains during lees aging can significantly affect the type and concentration of volatile aromatics in sparkling wines.According to the production process of sparkling red wine and hazard analysis technology,the key control points in the production process are determined,which are as follows: grape raw material acceptance,fruit juice clarification,alcohol fermentation,malic acid and lactic acid fermentation,blending,cold treatment and bottling.The HACCP control strategy of sparkling red wine is formulated.Through production verification,it is confirmed that HACCP plays a guarantee role in the normal production of sparkling red wine and ensures the stability of product quality and quality.