| 摘要 |
Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3X phenolic components as compared to traditional fermentation process wines. The inventive VP Process (VPP) may be applied to non-carbonated, carbonated and fortified wines, and post-processed to produce reduced-alcohol wine products. |
| 主权项 |
1. A multi-stage fermentation process for producing red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish, comprising the steps of:
a) producing a plurality of fermented feed-stocks from selected red, white and/or rose grape varietals, said feed-stocks comprising:
i) for red wines, providing selected red grape varietals to produce:
1) a primary and secondary fermented, barrel-aged must-based wine to form feed-stock red-A;2) a flashed-must, barrel-fermented, barrel-aged wine to form feed-stock red-B;3) a flashed-on-skin primary and secondary fermented, barrel-aged wine to form feed-stock red-C; and4) a combination of feed stocks red-A plus red-C to form feed-stock red-D; andii). for white and rosé wines, providing selected white and rosé grape varietals to produce:
1) a low solids, juice-based barrel fermented wine to form a feed-stock white/rosé-A-1;2) a low solids juice-based primary and secondary fermented, barrel or tank-aged wine to form feed-stock white/rosé-A-2;3) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine to form feed-stock white/rosé-B;4) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine to form feed-stock white/rosé-C; and5) a combination of feed stocks white/rosé-A-2 plus white/rosé-C to form feed-stock white/rosé-D; b) selectively blending said feed-stock selected from at least three of said red feed-stocks, three of said white/rosé feed-stocks, or a blend of said red and white/rosé feed-stocks to produce a blended red, white or rosé VP wine product for bottling, and in said blending, each feed-stock is added in more than 5% of the total blend volume; and c) said VP wine product exhibits an intense “vertical palate” of aroma and flavors, including quantitatively increased amounts of phenolic components as compared to non-VP process wine, that engage the entire mouth with exceptional finish. |
