Wine fermentation methods can be divided into two types: natural fermentation and artificial fermentation. Specifically, the natural fermentation method uses the natural yeast present on the surface of the grapes to ferment the grapes without any other assistance, so the quality of the selected grapes is higher. If done improperly, it may be damaged and ultimately end in failure.

Artificial fermentation method is to ferment by artificially adding active dry yeast. This method is easy to operate, has a short fermentation cycle and a high success rate. The most important thing is that the wine produced has a high success rate and a better taste. good. Relatively speaking, the artificial fermentation method is more operable, so we will introduce the method of artificial wine making in detail next.

(1) Cleaning grapes

a. During the process of cleaning grapes, first remove the broken and spoiled grapes on the grape bunches;

b. Then use them in Rinse and disinfect grape bunches in cleaning containers.

c. Rinse with clean water about three times.

d. Then drain the washed grapes and set them aside.

Notes:

Disinfection - You can use a 0.02 potassium permanganate dilute solution as a disinfectant solution when cleaning grapes, and soak the selected whole bunches of grapes in it. 30 minutes.

(2) Crush and make juice

Put the cleaned grapes in a container, remove the stems, and crush each grape fully with gloves to ensure that the skin, pulp, and The grape seeds are separated and squeezed into a juice state as much as possible to ensure the completeness of fermentation. The crushed grapes can then be introduced into the prepared fermentation vessel to start fermentation.