1, the fermentation of white foam do not have to deal with
The wine making process is the process of yeast fermentation, yeast proliferation will consume a lot of sugar, while the release of carbon dioxide and alcohol, therefore, in the process of fermentation of wine appeared in a large number of white foam is a normal phenomenon, do not have to be dealt with, generally, the fermentation will disappear automatically. It will disappear automatically when the fermentation is completed.
Note: During the fermentation process, it is necessary to pay attention to the proper ventilation of the wine, so as to avoid too much carbon dioxide caused by the explosion of the bottle.
2, white foam after fermentation with sulfur dioxide
Sulfur dioxide is a good friend of the winemakers, a lot of wine in the fermentation will still exist a large number of bacteria, these bacteria need to deal with the killing, sulfur dioxide is the best choice, some fermented wine in the storage process will also appear to have a phenomenon of foaming, then add some sulfur dioxide, and then sedimentation. Add some sulfur dioxide, then precipitation and filtration treatment, you can get high quality wine.
3, how to prevent wine froth
1. raw material selection: wine in the vinification of the work before the selection of grapes, will be rotten fruit, moldy fruit, pesticides, and cracked fruit out of all the clean and intact grapes used for winemaking.
2. Vessel processing: the vessels used to ferment wine also need to be processed, preferably with alcohol sterilization, so as not to stick with other bacteria, affecting the quality of wine.
4. Wine taboos
A taboo with seafood
"Red wine with red meat", which is in line with the rules of culinary science itself. The tannins in red wine combine with the proteins in red meat to encourage digestion to begin almost immediately. While fresh salmon, swordfish, or tuna can pair well with light-bodied red wines because of their natural oils, the high tannin content of red wines with certain seafood, such as fillets of sole in Dover oil, can severely damage the flavor of the seafood, even taking on an off-putting metallic taste of its own.
"White wine with white meat," is also a universal pairing recommendation. The flavors of some white wines may be overshadowed by beef or lamb, but they can be pushed to the limit by accompanying slabs of fish, shrimp, lobster or grilled chicken breasts.
The second thing to avoid is vinegar
As a rule, salads don't affect the flavor of a wine, but if they're tossed with vinegar, it can dull the sensations in the mouth, making the wine lose its vibrancy and the flavors become dull and bland. Lemonade is a good choice because the citric acid harmonizes with the character of the wine.
Cheese and wine are natural "bedfellows," but be careful not to pair spicy cheeses with lighter wines, or vice versa.
Three taboos for spicy foods
Spicy or aromatic foods may be difficult to match with wine, but with spicy or fruity wines, you can find the right "lover".
Chocolate can sometimes have a negative effect on the taste of a wine, but some people have reported success with aged Cabernet Sauvignon. The Banfi Bacchetto d'Aqui is a delight with chocolate, especially dark chocolate. This Italian wine is fruity and crisp, with just the right amount of natural acidity to balance the richness and sweetness of the chocolate, while keeping your mouth pleasantly fresh and clean.