Wine making:\x0d\A.De-stemming: De-stemming refers to the removal of the stem from the fruit in order to avoid excess bitterness and astringent flavors in the wine. \x0d\B. Crushing: The rubbing of the rind to break it and gently crush it is called crushing. \x0d\C. Fermentation: Yeast is added to the crushed grapes (along with the skins and seeds). Because the color of red wine comes from the skins, and the astringency is the flavor released from the seeds. \x0d\ Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in the grape skin juice by the action of yeast. The pre-fermentation process of red wine is the skin juice mixed together, and the yeast has been accessed into the juice when the grapes are crushed. Because there is yeast present in the white frost on the grape skins, homemade wines can be made without the additional addition of yeast during fermentation. The temperature of fermentation should preferably be 15~25℃ and should not exceed 35℃, but fermentation in small containers, where heat dissipation is easier, can generally reach no more than 32℃. When the leather juice is filled into the container, fermentation can usually begin after one day. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to reproduce, after 2 ~ 3 days there is a large amount of carbon dioxide release, the dregs of the skin floating into a layer of cap, mouth taste juice, sweetness decreases, the wine flavor increases gradually. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks, which on the one hand prevents the grape skins from becoming moldy and acidic, and at the same time, the pigment on the skins can be immersed into the juice and CO2 is discharged, so that the yeast can get oxygen for a more vigorous fermentation. After the climax, the momentum of fermentation began to weaken, at this time you can add sugar, add sugar is to use the original grape wine to dissolve, and do not use water to melt the sugar and then add, and so the sugar is completely dissolved, and then continue to ferment in the container, and finally CO2 release to weak and close to calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, and the juice began to be clear, that is, the end of the fermentation, the press, the separation of the skin and juice. \x0d\D. Juicing: The fermented wine is squeezed with a juicer. \x0d\E.Fermentation: The pressed wine is separated from the skins and seeds, followed by fermentation of the wine only. This stage is the key to determining the flavor of the wine, and a fully fermented wine is one that does not have a sweet taste. \x0d\F.Desludging: After fermentation, the dissolved residual material will settle automatically and can be removed without any problem, this process is called desludging. \x0d\G. Maturing: The wine is then put into barrels to mature fully, for a period of about two years (although there are cases where it is matured for less than two years). \x0d\ oak barrel aging time is a little longer, 6 months - 2 years more, depending on your oak barrel. \x0d\H.Bottling: Once matured, it can be bottled. The next step is storage:\x0d\\ The most important thing to avoid when preserving wine is a strong change in temperature, if you buy it at the store at room temperature, then at home just keep it at room temperature. If you want to drink chilled wine, just chill it before serving. If you store your wine in the refrigerator, it should only be stored in a vegetable room where there is little change in temperature. The ideal environment for long term storage is at a constant temperature of about 12-14 degrees Celsius, with humidity between 65% and 80%, and darkness, usually in the basement. Keep it clean so that other odors do not seep into the wine. The three most important points are room temperature, avoiding light, and lying down (the wine can touch the oak cork). \x0d\\ Tasting:\x0d\\ 'Wake up' \x0d\ As red wine is said to be a living liquid, it is due to the presence of tannic acid in red wine, which produces a rich variety of changes when it comes into contact with air. The best way to distinguish the changes in a bottle of wine is to pour 2 glasses of wine for the first time after opening the bottle, and drink one glass first, and leave the other glass until the end, then you can feel it clearly. The time of change is not the same for every bottle of wine, maybe in 10 minutes, maybe in half an hour, maybe in two hours. It is up to you to recognize the vitality of a bottle of wine by your own senses and experience. \x0d\\\『Decenting』\x0d\\The way of decanting is to pour the wine into a decenter, but what is the purpose of decanting? \The first is to remove the sediment that has accumulated over the years. Although there is no harm in drinking the sediment, it is necessary to remove it because it impairs the flavor of the wine. \x0d\ The other is to allow wines with lesser vintage to awaken their original flavors from their slumber. This is because the wine will have the opportunity to come into contact with the air through the action of passing wine, and the sleeping wine will immediately become fragrant and the flavor will be rounded. \x0d\\ View its color - Put the wine channel in a tall glass, hold the foot of the glass and look at its color. \x0d\\ Smell its aroma - Gently shake the glass to let the aroma out and smell the fragrance it gives off. Taste it - take a sip, suck in the air and let the wine dissolve on your tongue, feel its flavor and sweetness and sourness.