Rongzi Winery Wine [Shanxi Xiangning Specialty]

What is Rongzi Winery wine? Authentic Shanxi Xiangning specialty: Rongzi Winery wine

Content summary:Do you want to know what Rongzi Winery wine is? This article is a detailed introduction to the local specialty of Xiangning, Shanxi Province - Rongzi Winery Wine. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Rongzi Winery Wine. The full text takes about 9 minutes to read, mainly including the basic introduction of Rongzi Winery Wine and its nutritional value? What are the product characteristics of Rongzi Winery's wine? The production method of Rongzi Winery wine and the awards and honors of Rongzi Winery wine

Basic introduction of Rongzi Winery wine

The production area of Rongzi Winery wine is located in Changning Town, Zaoling Township, Xipo Town, Guantou Town, Weizhuang Township, and Xijiaokou Township in Xiangning County, Shanxi Province. There are currently six townships under its jurisdiction

(1) Red wine: Ruby red or deep ruby red, with a rich and elegant aroma, a full-bodied and balanced body, a harmonious aroma of wine and aging, and a long-lasting aftertaste

(2) White wine: light yellow with green tones, straw yellow, rich tropical fruit aroma, pure taste, balanced and coordinated body, prominent variety typicality

(3) Peach Red Wine: Fresh salmon color, onion skin color, pink, light red, fresh, rich and elegant fruit aroma, pure and refreshing taste, balanced acidity, long-lasting aftertaste aroma

The production method of Rongzi Winery wine

1. Red wine:

(1) Process flow: grape maturity control → grape sorting → stem removal and crushing → tank leaching → alcohol fermentation → skin residue separation → malic acid → lactic acid fermentation → natural clarification → gelatinization clarification → storage aging → cold stability → sterilization and filtration → filling and labeling → inspection → finished product storage

(2) Key control steps:

① Grape maturity control with sugar content ≥ 190g/L

② Alcohol fermentation, feeding 70 to 75% of the tank capacity, controlling the fermentation temperature at 25-27 ℃, with a maximum temperature of ≤ 32 ℃, and detecting the temperature density every 4 hours

③ Apple milk fermentation, control the temperature between 16 and 18 ℃, and conduct chromatography experiments every two days

④ Freeze stable. After being processed by a quick freezing machine to -5 to -6 ℃, it is placed in an insulated tank and subjected to a cold stability test to determine if the freezing is qualified

⑤ Sterilization filtration: After filtering through diatomaceous earth, cross flow filtration is performed, and the terminal is filtered using a 0.45 μ m membrane

2. White wine:

(1) Process flow: Grape maturity control → Grape sorting → Stem removal and crushing → Airbag pressing → Tank leaching → Clarification and separation → Alcohol fermentation → Separation and pouring → Natural clarification → Gel clarification → Storage and aging → Cold stability → Sterilization and filtration → Filling and labeling → Inspection → Finished product storage

(2) Key control steps:

① Grape maturity control with sugar content ≥ 180g/L

② Alcohol fermentation, control the fermentation temperature between 16 and 18 ℃, and measure the temperature density every four hours

③ Freeze stable. After being processed by a quick freezing machine to -5 to -6 ℃, it is placed in an insulated tank and subjected to a cold stability test to determine if the freezing is qualified

④ Sterilization filtration, diatomaceous earth filtration, cross flow filtration, and terminal filtration with 0.45 μ m membrane

3. Peach wine:

(1) Process flow: Grape maturity control → Grape sorting → Stem removal and crushing → Grape entry into the tank → Grape juice separation → Alcohol fermentation → Skin residue separation → Natural clarification → Gel clarification → Storage and aging → Cold stability → Sterilization and filtration → Filling and labeling → Inspection → Finished product storage

(2) Key control steps:

① Grape maturity control with sugar content ≥ 190g/L

② Alcohol fermentation, control the fermentation temperature between 16 and 18 ℃, and measure the temperature density every four hours

③ Freeze stable. After being processed by a quick freezing machine to -5 to -6 ℃, it is placed in an insulated tank and subjected to a cold stability test to determine if the freezing is qualified

④ Sterilization filtration: After filtering through diatomaceous earth, cross flow filtration is performed, and the terminal is filtered using a 0.45 μ m membrane

Honor of Rongzi Winery Wine

Rongzi Winery Wine is a geographical indication protected product