| abstract |
The present invention relates to the technical field of winemaking, in particular to an aromatized dry red wine and a preparation method thereof. The aromatized dry red wine includes the following raw materials in parts by weight: fresh Cabernet Sauvignon grape 90-110 0.3-4 parts of cold rose, 0.3-0.7 parts of fresh red raspberries, 0.1-0.5 parts of pepsin, after mixing the raw materials, after two fermentations, aging can be done. The variety and content of aromatic substances and ester substances in the wine have been significantly improved, which greatly compensates for the low content of volatile aromatic substances and ester substances in pure wine, and its fruit wine has a lighter aroma and a less pleasant smell. Persistent deficiency. |