Wine brewing: \ x0d \ a. Stem removal: The so-called stem removal refers to removing the stem from the fruit in order to avoid the excessive bitter taste in the wine. \ x0d \ b. Crushing: Crushing the peel gently is called crushing. \ x0d \ C. Fermentation: adding yeast to the broken grapes (together with the peels and seeds). Because the color of red wine comes from the peel, and the astringency is the taste released by the seeds. \x0d\ fermentation. Fermentation is to produce alcohol and carbon dioxide from the sugar in grape skin juice under the action of yeast. The pre-fermentation process of red wine is that the skin juice is mixed together, and the yeast has been inoculated into the juice when the grape is broken. Because there is yeast in the hoarfrost on the grape skin, it is unnecessary to add yeast to the homemade wine during fermentation. The fermentation temperature should be 15~25℃ and should not exceed 35℃, but it is easier to dissipate heat when fermenting in a small container, which can generally reach less than 32℃. When the peel juice is put into a container, it usually takes one day to start fermentation. At the beginning, the liquid level was calm. At this time, there were weak carbon dioxide bubbles, which indicated that the yeast had begun to reproduce. After 2~3 days, a large amount of carbon dioxide was released, and the skin residue floated to form a cap. When you tasted the juice, the sweetness gradually decreased and the wine flavor gradually increased. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. On the one hand, this can prevent the grape skins from mildewing and turning sour, and at the same time, the pigments on the skins can be immersed in the juice, and CO2 can be discharged, so that the yeast can get oxygen and the fermentation is more vigorous. After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added, which is dissolved by grape wine, instead of adding it after hydration. After the sugar is completely dissolved, fermentation will continue in the container. Finally, carbon dioxide will be released until it is weak and close to calm, and the alcohol smell will be strong, and the sugar will be reduced to below 1%, and the juice will begin to be clear, that is, to end the fermentation, squeezing and separating the peel and juice. \ x0d \ d. Squeezing: Squeeze the fermented wine with a juicer. \ x0d \ e. Fermentation: separate the pressed wine from the peel and seeds, and then only ferment the wine. This stage is the key to determine the taste of wine, and the wine that is fully fermented is not sweet. \ x0d \ f. Slag removal: After fermentation, the dissolved residual substances will automatically precipitate and can be removed smoothly, which is called slag removal. \ x0d \ g. Maturing: It is then put into a barrel to make it fully mature, and the ripening period is about two years (although some people have not matured for two years). \x0d\ Oak barrels take a long time to age, and 6 months to 2 years is more, depending on your oak barrels. \x0d\H. Bottle: You can bottle them when they are ripe. The next step is storage: \x0d\ The most taboo for storing wine is the strong change of temperature. If you buy it at the store, you can just store it at room temperature at home. If you want to drink chilled wine, just freeze it before drinking it. If you store wine in the refrigerator, it is only suitable to store it in the vegetable room with small temperature change. The most ideal and long-term storage environment is that the temperature is kept constant at about 12~ 14 degrees, the humidity is between 65% and 80%, and the wine is kept in the basement. Keep it clean to prevent other odors from infiltrating into the wine. Room temperature, dark and lying (wine can touch oak stopper) are the most important three points. \x0d\ Tasting: \ x0d \ "sober up" \ x0d \ Because red wine is regarded as a liquid with vitality and contains TannicAcid, the changes of tannic acid after it comes into contact with air are very rich. The best way to tell the change of a bottle of wine is to pour two cups for the first time after opening the bottle, and drink one cup first and the other cup until the end, so you can clearly feel it. The change time of each bottle of wine is different, maybe in 10 minute, maybe half an hour, maybe two hours later. How to discover the vitality of wine depends on your own feelings and experience. \ x0d \ "Decenting)』\x0d\ \ The way of drunkenness is to pour wine into a Decenter, which is called drunkenness, but what is the purpose of drunkenness? \x0d\ in fact, there are two things, one is to remove the sediments that have been left for many years. Although it is harmless to drink these sediments, they are harmful to the flavor of wine and must be removed. \x0d\ The other is to make the wine with less years wake up its original flavor from a deep sleep. Because the wine will have a chance to contact with the air because of the action of drinking, the sleeping wine will be fragrant and mellow immediately. \x0d\ Look at its color-put the wine in a goblet, hold the cup foot and look at its color. \x0d\ smell its fragrance-gently shake the glass to let the fragrance out and smell its fragrance. Taste-take a sip, breathe in the air and let the wine dissolve on the tip of the tongue, feel its taste and sweetness.