1, sorting raw materials.

Red winemaking to make high-quality wine must have good raw materials, ripe grapes picked back as soon as possible after the sorting of raw materials in the rot, not ripe enough fruit and leaves and other debris out.

2, de-stemming and crushing.

Grapes after careful selection of raw materials to be de-stemmed crushing, that is, the grapes and fruit stalks to separate and make the grapes broken. Generally speaking, the process of destemming and crushing should not be too drastic, if excessive crushing crushes the seeds of the grapes, inferior tannins will be extracted out of the brewing wine may be relatively rough and difficult to enter.

3, with skin maceration.

The maceration with skin is to dip the skin. After destemming and crushing the grapes, the raw material should be put into the fermentation container (stainless steel fermentation tank, or oak barrels) for maceration, and the beautiful color of red wine is achieved through this step.

4. Alcoholic fermentation.

After a certain amount of time in maceration, alcoholic fermentation can begin, a thrilling jump from grapes to wine. Alcoholic fermentation is the process by which the sugar in the grapes is converted into alcohol and CO2 and heat are released under the action of yeast.

5. Separating the skins.

After the end of alcoholic fermentation, the "original wine" can be said to have been born, and at this point it is necessary to separate the wine from the pomace. The dregs can also be pressed to "squeeze" some wine out, but of course the quality of these pressed wines is certainly not as good as the direct separation of the "aleatory wine".

6, malolactic fermentation.

After separating the skins, the wine usually undergoes malolactic fermentation. This process converts the sharp malic acid in the wine into a softer lactic acid. Through this process, the acidity of the wine becomes more palatable.

7. Aging.

Some of the fermented wines can be filtered and canned directly, while others need to be aged, which can be done in stainless steel fermentation tanks or in oak barrels. Not all wines are suitable for aging in oak barrels, some wines with a weak body will lose their own fresh floral and fruity aroma if they are aged in oak barrels, so oak aging is not a gimmick used for hype.

8, filtered canned.

The wine needs to be filtered before bottling, and the clarified wine is poured into the bottle and corked and labeled with a bottle of red wine on the factory.