Methods for preparing high color concentrate wine
The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.
1. A method for preparing a high color concentrated (HCC) wine, the method comprising:
obtaining a grape fluid composition from one or more grapes having a sugar content that is 24 degrees Brix or greater;
adding greater than 75 ppm sulfur dioxide to the grape fluid composition;
adjusting pH of the grape fluid composition to about 3.8;
performing thermovinification on the grape fluid composition, wherein the grape fluid composition is heated to a temperature of at least 120° F.;
letting the grape fluid composition sit for a minimum of 4 hours;
chilling the grape fluid composition to a temperature of 30° F. to 35° F.;
adding 90-110 ppm sulfur dioxide to the grape fluid composition;
adding an amount of tannin to the grape fluid composition ranging from 3 pounds of tannin/1000 gallons of the grape fluid composition to 5 pounds of tannin/1000 gallons of the grape fluid composition;
adding alcohol to the grape fluid composition to produce a fortified wine composition comprising at least 11% blend alcohol;
adjusting pH of the grape fluid composition to less than 3.2;
filtering the grape fluid composition;
heating the grape fluid composition to 40° to 50° Fahrenheit;
ultrafiltering the grape fluid composition to produce a retentate and a permeate, wherein the retentate is at least 80% concentrated;
chilling the retentate to a temperature of 30° to 35° Fahrenheit; and
adding 35-40 ppm sulfur dioxide to the retentate to produce the HCC wine.
2. The method of claim 1 , further comprising blending the HCC wine or the permeate with another wine.
3. The method of claim 1 , wherein the one or more grapes comprise one or more rubired grapes.
4. A method for preparing a high color concentrated (HCC) wine, the method comprising:
obtaining a grape fluid composition from one or more grapes having a sugar content that is 24 degrees Brix or greater;
adding greater than 75 ppm sulfur dioxide to the grape fluid composition;
adjusting pH of the grape fluid composition to about 3.8;
adding yeast to the grape fluid composition;
performing fermentation on the grape fluid composition until all fermentable sugar in the grape fluid composition is converted to alcohol by the yeast;
clarifying the grape fluid composition;
performing malolactic fermentation on the grape fluid composition;
adding about 50 ppm sulfur dioxide to the grape fluid composition;
chilling the grape fluid composition to a temperature of about 45° F.;
adjusting pH of the grape fluid composition to about 3.8;
filtering the grape fluid composition;
heating the grape fluid composition to a temperature of 45° F. to 50° F.;
ultrafiltering the grape fluid composition to produce a retentate and a permeate, wherein the retentate is at least 80% concentrated; and
adding 35-40 ppm sulfur dioxide to the retentate to produce the HCC wine.
5. The method of claim 4 , further comprising blending the HCC wine or the permeate with another wine.
6. The method of claim 4 , wherein the one or more grapes comprise one or more rubired grapes.