1, the growth process of grapes

Winter: from June 165438+ 10 to February of the following year, the grape seedlings enter dormancy. Grape growers prune branches to limit vines.

Spring: March-April is the budding period of grape seedlings. May-June is the flowering period of grapes, and grape florets begin to appear.

Summer: In July, grape flowers begin to turn into grape granules. In August, grapes began to change the color of hydrocarbons and ripen.

Autumn: September -65438+ 10 is the harvest season. At the end of 10, the grape leaves turned red and golden, which is the most attractive landscape in the vineyard.

2. The brewing process of red wine

(1), harvesting.

(2) Peeling and stem removal: The color and tannin of red wine mainly come from grape skin, so it is necessary to peel grape juice and contact with the skin to release polyphenols. Grape stems are usually removed first, and some wineries also leave some grape stems in order to strengthen tannin strength.

(3)- 1. Peeling fermentation: after peeling and removing stems from grapes, the grape juice and skins are put into a wine jar and fermented while soaking the skins. Traditional hand-made unsealed oak wine cans, modern automatic temperature control stainless steel wine cans are used more. Higher temperature can deepen the color of wine, but too high (above 32℃) will kill yeast and lose the fresh fruit flavor of wine, so the temperature control must be moderate. The longer the soaking time, the more concentrated the phenols, aroma substances and minerals released into the wine. When the fermentation is finished and the skin soaking reaches the required level, the liquid part in the wine can be guided to other wine cans, which is called the first wine.

(3)-2. Carbon dioxide skin bubble method: The wine brewed by this method has the characteristics of bright color, pleasant fruit aroma, low tannin content and easy entrance, and is often used to brew light wine suitable for young people, such as Beaujolais. The whole grape cluster is put in a wine jar filled with carbon dioxide for a few days, and then pressed and fermented. This brewing method can complete lactic acid fermentation ahead of schedule, catching up with the new wine165438+1October on the third Thursday in June.

(4) Squeezing: The juice squeezed from grape skin is thicker than the first wine, with high content of tannin red pigment but low alcohol content. The winemaker can add the juiced wine to the initial brewing as needed, but it must be clarified before mixing.

(5) Cultivation in oak barrels: Almost all high-quality red wine is cultivated in oak barrels, because oak barrels not only supplement the aroma and tannin of red wine, but also provide moderate oxygen to make the wine mellow and harmonious. The length of culture depends on the structure of wine and the size of oak barrels, usually not more than two years.

(6) Wine jar culture: The process of wine culture is mainly to improve the stability, make the wine mature and have a harmonious taste. Lactic acid fermentation, barrel changing and short-term ventilation are all essential procedures.

(7) Clarification: Whether the red wine is clarified or not has little to do with the quality of the wine, unless it is turbid due to bacterial infection. However, in order to be beautiful or make the wine structure more stable, clarification is usually needed, and winemakers can choose the appropriate clarification method according to their needs.

(8) bottling

3. The brewing process of white wine

(10, harvesting: white grapes are easy to be oxidized, and attention should be paid to keeping the fruit intact during harvesting so as not to affect the quality.

(2)- 1. Peeling: Juice the harvested grapes as soon as possible. White grapes are usually peeled first, and sometimes their pedicels are removed.

(2)-2. Low-temperature soaking method before fermentation: Grape skins are rich in flavor molecules, and the traditional liquor brewing method directly juices to avoid the release of substances in skins, and most of the flavor molecules stored in skins cannot be dissolved in wine. Recent studies have found that a short soaking process before fermentation can enhance the original fresh fruit aroma of grape varieties and make the taste of liquor richer and rounder. However, in order to avoid releasing too much polyphenols such as tannins, the skin soaking process must be carried out briefly at low temperature before fermentation.

(3) Squeezing: In order not to squeeze out tannins and oils from grape skins, stems and seeds, the pressure during squeezing must be moderate and even, and the grape residue should be properly turned.

(4) Clarification: The traditional precipitation method takes about one day; Centrifuge is more convenient, but the power is too strong, so yeast is often removed together, and artificial yeast needs to be added.

(5) Oak barrel fermentation: Traditional liquor fermentation is carried out in oak barrels. Because of the small capacity and fast heat dissipation, although there is no advanced heat dissipation equipment, the temperature control effect is very good. In addition, in the fermentation process, the smell of wood and vanilla in oak barrels will dissolve into the wine, making the wine more rich. Generally, light liquor is not suitable for this method, and the cost is relatively high.

(6) Wine tank fermentation: Liquor fermentation must be slow to maintain the original flavor of grapes and make the fermented flavor more delicate. In order to slow down the fermentation, the temperature should be controlled between 65438 08℃ and 20℃.

(7) Oak barrel culture: After fermentation, the dead yeast in the oak barrel will precipitate at the bottom of the barrel, and the winemaker will regularly mix the dead yeast with the wine. This method can make the wine more mellow. Because the wall of the barrel will permeate a little air, the liquor cultured in the barrel tends to be golden yellow in color and more mature in flavor.

(8) Wine tank culture: After the liquor is fermented, it needs to go through lactic acid fermentation and other procedures to make the liquor quality more stable. Because liquor is fragile, the culture process must be carried out in a sealed wine jar. Lactic acid fermentation will weaken the fresh flavor and sour taste of liquor. Some liquors with fresh fruit aroma and high acidity will deliberately add sulfur dioxide or treat at low temperature to inhibit lactic acid fermentation.

(9) Clarification before bottling: Before bottling, wine sometimes contains dead yeast, grape chips and other impurities that need to be removed. Commonly used methods include barrel changing method, filtration method, centrifugal separator method and bentonite filtration method.

4. Strengthen the brewing process of wine.

(1). Harvest: The grapes usually used to brew this wine will be harvested when the grapes are ripe. After harvesting in some producing areas, the sugar content of grapes is increased by sun exposure, and then juice is squeezed.

(2) Fermentation: the preparation before wine fermentation is strengthened, and the fermentation process is not much different from that of ordinary red and white wine. The only difference is that spirits are added before alcohol fermentation is completed, and alcohol is terminated.

(3) Add spirits and alcohol to stop fermentation: If alcohol fermentation stops in the middle, sugar that has not been fermented into alcohol will remain in the wine, so most fortified wines are sweet. Generally, the fermentation of sweet wine is stopped by adding sulfur dioxide, and the alcohol concentration of wine is increased to above 15% by adding spirits and alcohol. Generally, when the alcohol content in wine exceeds 16.2%, yeast can no longer survive and fermentation naturally stops. The time for adding spirits and alcohol varies with the kind of wine. Generally, white wine is directly added to the fermentation tank, while sweet red wine with light taste is added after juicing in the middle of fermentation. As for the sweet red wine with strong fragrance and compact structure, it is added to the fermenter where fermentation and skin soaking are going on. After the fermentation stops, the grape skins will be soaked for a period of time before juicing, and alcohol will help tannins to be better released into the wine.

(4) Cultivation in oak barrels: After adding spirits and alcohol, the structure of wine becomes relatively stable and difficult to be oxidized, so it is not necessary to use brand-new oak barrels, and the cultivation time in barrels is not limited to two years. According to the length of oak barrel culture, two types of fortified red wine can be distinguished. One is long-term oak barrel culture (2-3 years to 7-8 years, sometimes longer). In the process of culture, the wine gradually oxidizes, and the color of the wine has faded when it is bottled, turning into brick red, with rich flavor, often with the aroma of old wine such as dried fruit and jam. The other is short-term oak barrel culture, that is, bottling, which is usually dark black in color and thick in tannins, and is suitable for long-term bottling culture. In order to stabilize the quality and flavor of wine, this wine is often mixed with wines from different years and different producing areas before bottling to form a rich taste.

(5) wine pot culture

(6) bottling