One, the selection of materials. Grain for the meat of the wine, generally sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, barley and other grains and legumes, etc. (excluding potatoes and fruits and vegetables) as raw materials, the requirements of the crop particles uniformly full, fresh, no moth, no mold, dry and suitable, no sediment, no foreign smell, no other debris. Of course, the raw materials also include some auxiliary materials, in addition to water is also an important raw material, the so-called "water for the blood of wine" "good water brewing good wine", that is, the significance of the water on the brewing of wine.

Second, the production of quartz. Qu for the bones of wine, song-making is an important part of the brewing process, looking at the history of the world's countries with grain raw materials brewing, can be found in two categories, one is the way to grain germination, the use of enzymes produced by the germination of grains will be raw materials itself saccharification of sugar, and then yeast will be converted to sugar into alcohol (eg, beer); the other type is to use moldy grain, made of wine, wine, wine, wine and the enzyme contained in the song of the grain raw materials into sugar fermentation into wine. Saccharification and fermentation into wine. White wine brewing uses the second way, this process is mainly starch saccharification (into glucose).

Third, fermentation. From the ingredients, steaming grain, saccharification, fermentation, steaming and other production processes are used in a solid state flow of white wine brewing, can only be called solid state fermentation of white wine. The process of fermentation is actually the last stage of the sugar generated by the fermentation process into alcohol.

Four, distillation. Relying on fermentation to produce alcohol is actually very low, in order to improve the alcohol content (degrees), generally also have to distill and purify, mainly using retort barrels as a container (semi-solid method out of the outside) for slow distillation, but also take the yellow water, wine tail poured into the bottom of the pot for distillation and other measures. After the distillation operation, the degree of the original liquor obtained is generally high, and the quality and style of different batches of original liquor are different, and need to be stored in batches.

V. Aging. Aged wine is also called aged wine. When we say "wine is fragrant when it is old", we are referring to the wine that has gone through the process of "aging". After distillation of the height of the original alcohol can only be considered semi-finished products, spicy, not mellow, only in a specific environment for a period of time to make its natural aging, in order to make the body of the liquor soft and palatable, mellow and fragrant. Wine storage containers are best placed in the pottery altar, larger storage containers can be made of stainless steel and other materials, try not to use metal aluminum containers. Storage of wine should be used natural aging, prohibit the use of catalysts and other chemical methods to promote aging.

Sixth, blending. Yes, the wine reviewer is talking about blending, although some people in the industry for the sake of consumer misunderstanding of this process called "blending", but the wine reviewer needs to emphasize that the blending and the usual sense of understanding of the "three essence of a water" blending is a completely different thing. The blending here means that it is allowed to use different rounds and different grades of wine and various flavored wines for blending, and it is never allowed to add mixed esters and non-white wine fermented aroma substances. As explained earlier by the Wine Reviewer, what is distilled from a wine retort (commonly known as a steamboat) is the original spirit (also called base spirit), which generally has an alcohol content of between 70 degrees and 85 degrees. This original or base wine, due to the production batch and distillation batch is different, the taste of wine, style is not uniform, is not directly drinkable, in order to unify the taste, remove impurities, harmonize the aroma, reduce the degree of convenience for consumers to drink, the only practice is to "blending", white wine manufacturers are also known as blending.

Seven, filling. After blending the finished wine after inspection, qualified, before bottling labeling. Then you can enter the market and meet consumers.

One of the foundations of modern winemaking is microbiology and biochemistry, starting from the Republic of China, research on microorganisms of winemaking, screening microorganisms from large and small songs, from the thirties to the seventies, the main purpose is to study the starch decomposition ability of microorganisms of wine, with a view to increasing the rate of wine production, such as the work done in the fifties and sixties on the summarization and improvement of the technology of large production process; from the eighties onwards. Focusing on the influence of microbial metabolites on the flavor of the wine in the wine quill and wine cellar mud, with a view to improving the quality of the wine. Such as the use of good wine and yeast, in the wine grains splashed capric acid bacteria culture solution.