During the fermentation stage, the pomace rises to the surface and forms a cap of grape skins that covers the wine liquid. Stir the wine moderately twice a day. Not too light, not too long, not too short, you can stir once in the morning and once in the evening. \x0d\ It is possible to make wine without stirring, but the quality is much lower. Look at what are the benefits of stirring to make wine:\x0d\ Stirring Benefit 1: Cooling \x0d\ After the grape skin residue floats up to form a skin cap, tightly covered in the top of the grape muse, the fermentation process will be exothermic, and the temperature inside can not be dispersed in a timely manner. The optimal temperature for wine fermentation cannot exceed 30 degrees, so by stirring, it can play a role in cooling down the heat. \x0d\ Stirring Benefit 2: Impregnation. \x0d\ The grape skin residue that floats up is necessarily dry and not showered by the wine liquid. And the process of producing wine requires the color of the grape skins, the tannins from the seeds, and the natural yeasts are also present on the skins. So by stirring, it enables the grape skin residue to be impregnated, producing a more beautiful and flavorful wine. \x0d\ Benefits of stirring 3: Degassing. \x0d\ Many winemakers are sealing or basically sealing when they are doing one-fermentation. And the fermentation process will produce a lot of carbon dioxide gas, so by stirring regularly, you can let the carbon dioxide produced get discharged in time to avoid the risk of bottle bursting,\x0d\ deflating at the same time, there is fresh air into the yeast reproduction can provide oxygen. \x0d\ Stirring Benefit 4: Anti-transformation. \x0d\\ bare grape skins at the very top are the same as grapes left outside waiting to rot, as they are not drenched in alcohol and carbon dioxide, they increase the likelihood of bacterial reproduction, and ultimately make the wine spoiled, sour, and of insufficient quality. At the same time it allows the newly added sugars to fully contact the wine liquid, allowing for a more even fermentation.