The whole process of white wine brewing!

White wines

can be easily made either from white grapes or from the juice of red grapes

with the skins

removed

, without having to go through the process of maceration of the juice with the skins, and instead using the juice alone for fermentation.

White

wine vinification

process is: the grapes will be sorted and de-stemmed → pressing → juice and skin separation and clarification → low-temperature fermentation, storage and aging and

post-processing

treatment, and ultimately vinification of

dry white wine

Process flow chart

White wine vinification to be Pay attention to the following points:

1. You don't need grape coats to make white wine, so the grapes are squeezed first when they arrive at the winery. Occasionally,

the winemaker

will leave the cladding in the

grape juice

(must) for a while to improve the flavor of the wine, but generally the pressing is soon followed.

2. The first batch of grape juice that comes out of the

juicer

has the most mellow flavor and purest aroma. That's why the finest wines are made from the first batch of "naturally flowing" juice. As the pressing progresses, more bitter flavors are released from the grape skins. To ensure that the wine is not harmful to your health, you should remove the yellowish-green, opaque, sweet-smelling liquid in the must that looks like

pea soup

. Leave it overnight in a large frozen container to settle; or remove the pomace by centrifugation.

3. Once the must is clarified, it is ready for fermentation. There are two basic ways in which fermentation affects the odor of the wine: temperature and the container used.

Low temperatures preserve the original flavor of the grapes. Fermentation is exothermic in its natural state, so large containers for fermentation are usually cooled with running water to maintain a temperature between 10-17.8°C. Higher temperatures speed up

biochemical reactions

and shorten

the fermentation process

but the flavors in the must are lost in the process of evaporation.

Most wines are fermented in inert vessels. In wineries around the world, you'll see a wide variety of vats (vats) in old wood, stainless steel, or lined concrete. If a winemaker wants to use oak to make a wine more complex, he or she adds oak to the vat after fermentation. The most widely used are French oak "from the forests of Allier or Nevers" and American oak.

4, in order to get

fresh and refreshing

products, attention should be paid to preventing the acidity will lead to a reduction in the

Malolactic fermentation

5, anti-oxygenation is also a white

wine production

must pay attention to the link, because white wine contains a variety of

phenolic compounds

, they have a strong aerophile. They have a strong oxygenophilic nature, if oxidized, will make the color darker, the wine's fresh fruity flavor is reduced, and even oxidative taste.

Good dry white wine should have the following characteristics:

(1) The color of the wine should be nearly colorless, light yellow with green, light yellow, straw yellow, golden yellow, clarified and transparent.

(2) It has a mellow, elegant, beautiful and harmonious fruity and wine aroma.

(3)It has clean, mellow, elegant and dry taste, harmonious fruity and

wine aroma

(4)

Alcohol content

(20

℃): 7-13% (v/v);

Total Sugar

(by glucose)

≤