Methods for preparing high color concentrate wine

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.