How to brew wine:
1. Choose grapes with small particles, high maturity, dark color and no rot, and remove impurities such as rotten fruit, moldy fruit and soil.
2, gently crush, crush the fruit, don't crush the grape seeds, the volume does not exceed 70% of the container volume.
3. Adding special yeast for wine, 10g yeast can ferment E79FA5E98193E59E7A94313336630373450 kg grape raw materials. During fermentation, the container should be covered but not closed to facilitate the release of carbon dioxide.
4. The grapes start to ferment about 12 hours after they are put into the fermentation container. Press grape skin residue into wine twice a day in the morning and evening, and stir properly. The fermentation temperature should not exceed 30℃, and the operation should last for about a week.
5. When there are no obvious bubbles in the fermentation broth, the fermentation is finished. Filter the white wine with gauze, put the filtered white wine into a bottle, and naturally age and clarify it in a dark and low temperature place. Be careful not to tighten the bottle cap.
6. There is mud at the bottom of the bottle after storage for 1 ~ 2 weeks. You can pour it out slowly or separate the supernatant with a siphon, put it into other containers, fill the containers as much as possible, and tighten the bottle caps. At this time, the wine is ready.
Extended data:
Classification of wine
1, depending on the color of the wine
Divided into white wine, red wine and pink wine.
Liquor is made from white grapes or grapes with red skin and white meat by separation and fermentation. The color of wine is yellowish with green, almost colorless or yellowish, straw yellow and golden yellow.
Red wine is made from grapes with red skin, white meat or red flesh by mixed fermentation of grape skin and grape juice. The color of wine is natural deep ruby red, ruby red, purple red or pomegranate red.
Pink wine: made from colored red grapes by skin fermentation or separate fermentation. Wine is light red, pink, orange or rose.
2, according to the sugar content
Divided into dry wine, semi-dry wine, semi-sweet wine and sweet wine. Dry wine is also called dry wine. The sugar in the raw material (grape juice) is completely converted into alcohol, and the residual sugar is below 4 g/L. There is no sweetness at the entrance, only sour and refreshing.
The sugar content of semi-dry wine is between 4-12g/L. Semi-sweet wine, with sugar content of 12-45g/L, tastes slightly sweet and is widely consumed in Japan and the United States, and is also very popular in China. Sweet wine: The sugar content of wine exceeds 45g/L, and it can obviously feel sweet in the mouth.
3, according to whether there are bubbles (carbon dioxide)
Divided into still wine and sparkling wine. Still wine refers to wine whose carbon dioxide content is less than 0.5 bar at 20 degrees. Sparkling wine is a wine whose carbon dioxide content is higher than 3.5 bar at 20 degrees.
4. Classification by brewing method
Wine, special wine. Wine is completely fermented from grapes, without adding any sugar, alcohol and spices. Special wine is a kind of wine made from fresh grapes or grape juice by special methods in the process of picking or brewing.