First, pick grapes.
Grapes are the key to wine making, and good grapes are the basis for making good wine. Grapes for brewing red wine include Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz and Black Pi Nuo. It's best to make wine without grapes.
Grapes in Beijing are usually picked from late September to1mid-October, which is too early, the grapes are not mature enough and the quality of the wine is poor.
Huailai, Hebei, Changli, Qinhuangdao and Penglai, Yantai are all major wine grape producing areas in China.
When picking grapes, it is best to bring work gloves, fruit scissors, a hook knife and a flat and wide container. A container that is too deep is not good, and it is easy to crush the grapes. Because before squeezing, it is necessary to properly pick out the bad rotten grapes. If too many grapes are crushed, it will bring trouble to picking. Wine and white grapes are best packed in food plastic bags to prevent oxidation.
Second, the first stage of fermentation ((soaking fermentation)
Newly picked grapes should be broken as soon as possible. But before that, we should be prepared. If you want to make authentic wine, you should strictly follow the wine technology and add auxiliary materials, because these technologies have been explored and studied by predecessors (including China people and foreigners) for hundreds of years. If the process is not strictly followed, the quality of production cannot be guaranteed.
1. Accessories to be prepared:
A. wine yeast-there are many kinds of wine yeast. The taste of wine brewed by different quality yeasts is different. Different grape varieties have different amounts of yeast. Generally, grape 100 kg and dry yeast 8~ 10 g are added.
B. Emphasize potassium sulfite-it contains about 50% SO2, and SO2 should be added twice in the brewing process. At this stage, the dosage is 30 haog/L SO2, which is about 65438+3.0g grapes per kilogram. Of course, sulfurous acid containing 6%SO2 can also be used (100kg grapes need about 25ml).
C. oak chips-an important auxiliary material to improve the quality and taste of wine. 100 kg grape plus about 150 g.
D. Pectinase-can improve the clarity of wine, which is beneficial to extract the pigment from grape skin and improve the juice yield. Generally, when adding, clarifier is not needed. According to different grape varieties, the dosage is also different. Generally, 100 kg grapes are used between 1.5 ~ 3g.
E. Diammonium hydrogen phosphate, a yeast nutrient, can maintain the healthy growth of yeast and enable yeast to fully and timely convert the sugar in grapes into wine. According to 150 mg/L and 100 kg grape juice with skin, the dosage should be about 6~8 grams.
F. Sucrose-sugar is strictly controlled in foreign winemaking, which mainly affects the taste of wine. So the less you add, the better. Don't add grapes as long as they are sweet enough. The amount of sugar will directly affect the alcohol content of wine, so the sweetness of grape juice should be measured first. If the sugar content reaches the concentration value of 12-degree wine -230g/L, no sugar is added, otherwise sugar is supplemented. The sugar content of grape juice is obtained by looking up the table after measuring with a hydrometer, and then the following formula is applied:
Amount of sugar = weight of grape juice X(B2-B 1)/( 100-B2)
(where B 1 is the raw sugar content; B2 is the ideal sugar content. Sugar content is the value of Brix)
For the conversion relationship between grape juice density and sugar content, please see the attached table.
2. Tools and containers to be prepared:
A. The first stage container-first, the container for primary fermentation of grape with skin. The volume of this container should be such that all grapes you want to make will be filled, and the total volume will increase by 65,438+0/3. The container should be as large as possible. Because you don't have to move at this stage. The only thing to do is to stir it every day (two or four times a day). The material of the container is preferably 304 stainless steel barrel with cover, and the contact part between the cover and the barrel should have a circle of non-toxic rubber (or glass glue). Followed by food-grade white PVC plastic barrels with screw caps.
B. Measuring cylinder, hydrometer, thermometer, PH test paper, gram scale, etc. -These tools are used to measure the specific gravity and temperature of grape juice. The measuring cylinder is about 250ml, and the hydrometer 1.0~ 1. 1 and 0.90~0.99. Thermometer-10~ 100 degrees. The PH test paper is preferably 2.5-4.5. 60 ml and 20 ml needles each.
3. The operation steps of this stage:
The first stage of brewing is the most critical. First, put the picked grapes (no need to wash them, if they are too dirty, they can be washed locally with water and dried by a fan) into the prepared container as soon as possible, not exceeding 2/3 of the total capacity of the container. "Peeling and breaking the skin" looks easy. If the number of grapes is large, you can introduce the following methods online:
A. If the container is large, put on a large odorless plastic bag and step on it to pick out the branches;
B, find a food-grade plastic bag with a sealed zipper as large as possible, put the grapes into the feet and crush them, then pick out the branches and pour them into the bucket;
C. Buy a plastic washboard and rub the whole bunch of grapes on the washboard;
In short, the above methods can be used as long as the grapes are broken.
After the grape skin is broken, it is necessary to add potassium metabisulfite (or sulfurous acid) first, melt the potassium metabisulfite with 10 times of warm water, then add it into the grape juice and stir it evenly. Then, pectinase can be added continuously, dissolved and stirred in dozens of times of cold water, and added to grape juice after half an hour. At this time, it is best to keep the grape pulp at a low temperature of about 12 degrees. If the ambient temperature is too high, a sealed frozen mineral water bottle can be added to the barrel to cool down. At the same time, try to cover the lid tightly.
After 12-24 hours, restore the barrel temperature, add yeast, add warm water about 37℃ 10 times for dry yeast, and add the same amount of white sugar as yeast and stir. When the yeast begins to regenerate, a large number of bubbles rise. After about half an hour, the temperature of the yeast is basically the same as that in the barrel. Add the yeast liquid into the grape pulp, and measure the temperature and specific gravity of the grape juice as the basic data before covering the lid (optimal value: temperature 24 degrees; Specific gravity1.095-sugar is not needed to reach this value, and sugar should be added appropriately if it is less than this value).
After seeing that the fermentation has started for 24 hours, add oak slices and tannin (100 kg, 2 g ~ 2.5 g, or not). Stir it two or three times a day, so the lid of the bucket doesn't have to be too tight. At the same time, the temperature and specific gravity of grape juice were determined in the morning, middle and evening. If the liquid temperature exceeds 27 degrees and the specific gravity drops too fast, appropriate cooling measures should be taken and frozen mineral water bottles should be added to slow down the fermentation speed. The first stage should be completed within 7-8 days.
On the third day, yeast nutrient of diammonium hydrogen phosphate was added. The scientific method of adding nutrients is to determine the nitrogen content of grape juice. If the content is enough, there is no need to add it. However, if the family does not have this condition, it can only consider whether to add it according to the maturity and fermentation speed of grapes. Generally, mature grapes do not need to be added or added less.
When the specific gravity value drops to 1.00 in the later stage of fermentation, you can see the signs of the end of fermentation (bubbles are reduced or disappeared, skin dregs are precipitated, and the difference between barrel temperature and ambient temperature is reduced). At this time, it is necessary to tightly cover the barrel and start to consider reversing the barrel to prevent the wine body from "reducing" (when the specific gravity drops below 0.992, the wine body will smell).
At this time, you can enter the second stage of fermentation.
Third, the second stage of fermentation (malic acid-lactic acid fermentation)
In the second stage, the check valve should be strictly sealed. Although most of the CO2 gas produced by semi-open fermentation in the first stage ran away, it could not be completely completed, so some gas would be precipitated. In addition, in the second stage of fermentation (apple lactic acid fermentation), CO2 will also be precipitated, and it is expected that the wine will not be oxidized, so this stage needs one-way sealing, so the gas can only escape. This has some requirements for the container (the following description takes 100 kg grape 25 liters gravity wine as an example).
1. Tools and containers to be prepared:
The second stage container1-pickle jar (made of glass, pottery, etc.). )
The biggest advantage of pickle jar is that the water seal at the jar mouth can completely meet the requirements of one-way sealing. Beginners are willing to observe the fermentation of wine in transparent glass jars. Generally, the glass pickle jar has a small capacity of 15 liter, while the ceramic pickle jar has a capacity of 50 liters.
When the pickle jar is used, it should be sealed with water in time, especially in the northern region, which is dry in winter. If you don't add water for 3 or 4 days, it will dry, affect the sealing effect, worsen the quality of the wine, and even fail to make it.
It is reported that both new pottery and glass jars contain excessive lead, so it is best to buy them and do some treatment, such as soaking them for a few days, and then pour out the water to dry for later use. After drinking, the glass jar should be protected from light as much as possible.
B container 2 in the second stage-test (medical) longkou bottle
Medical longkou bottles can be divided into wide-mouth bottles and narrow-mouth bottles, and it is best to use narrow-mouth bottles, which are small in mouth, good in sealing, convenient to observe and move, and disperse risks. Narrow-necked bottles are not too big, usually the largest is 20 liters. Because narrow-necked bottles are used for testing (medicine), the quality is generally good. Bottle stoppers in narrow bottles are all frosted glass. This kind of bottle stopper can only be used in the third storage stage if it wants to achieve the effect of one-way sealing. Therefore, rubber bottle stoppers, L-shaped glass tubes and rubber tubes (or glass tubes with one-way valves) with corresponding sizes should be purchased separately. An eye matching the glass tube should be made in the middle of the rubber stopper, so that the glass tube can be inserted into the rubber stopper and the gas in the bottle can be led out. The other end of the glass tube is connected with a soft rubber tube, and the other end of the rubber tube is connected with a deep-bottomed container filled with water to form a one-way sealing structure. Neck bottles and accessories are usually bought in shops selling glass instruments. The advantage of container 2 is that as long as the container for holding water is large enough and enough water is added, there will be no air leakage problem; You can watch the fermentation in a transparent container (but try to keep the bottle out of light at this stage); Replacing it with a frosted glass bottle stopper (or preparing a rubber stopper without holes) can also be used as a third-level storage container.
C of course, it is better to use 3 16 stainless steel sealed barrels.
D. PH test paper in paragraphs 2.5-4.5.
2. Accessories to be prepared:
A. Lactic acid bacteria for wine-dry powder of lactic acid bacteria special for wine, that is, neither lactic acid bacteria for making yogurt nor lactic acid bacteria tablets for treating stomach diseases. The purpose of adding lactic acid bacteria to wine is to reduce astringency and make it mellow, soft and full. Only after apple lactic acid fermentation (also known as post-fermentation) can wine be called a veritable red wine.
As for the dosage, the dosage of different brands of lactic acid bacteria is different, so you can only refer to the instructions.
B. It is biased towards potassium sulfite, which contains about 50% SO2. This time, the dosage is about 25 liters of grape juice, which is about 3.5 grams according to 70 mg/liter. In this way, most of the sulfur added for the first time volatilizes, and the rest is added twice. The total SO2 content of wine will not exceed 100 mg/L, far less than the national standard of 250 mg/L..
C.50-60 mesh nylon filter cloth 1 m2.
3. The operation steps of this stage:
After the first stage of fermentation is basically completed, three parts are formed in the fermentation container, the upper part is skin residue, the middle part is wine body, and the bottom part is wine mud and partially submerged skin residue. The middle part of the wine body (also known as gravity wine) is pumped out by the conduit and poured into the prepared secondary container. The remaining skin residue in the first-stage container can be slightly squeezed to produce a part of wine, which can produce about 25 liters of wine from about 65,438+000 Jin of grapes. Part of the wine can also be produced by re-pressing, about 2-3 liters, which should be fermented in other containers (the quality of the pressed wine is slightly worse than that of the self-flowing wine, so don't consider this). Self-flowing wine is sealed and isolated from air and light in one direction, and lactic acid fermentation can be carried out immediately. There are two kinds of apple lactic acid fermentation: natural fermentation and artificial fermentation.
Natural fermentation of 1-the conditions of natural fermentation are: pH above PH3.2, alcohol below 12, and temperature between 18-22. Another important factor is the existence of active lactic acid bacteria in the grapes used. As long as one of the above conditions is not met, fermentation will not be carried out. So success is uncertain.
2. Artificial fermentation-lactic acid bacteria are added to the wine body, and the technological conditions required for fermentation are the same as those for natural fermentation control of malic acid-lactic acid. After about 20-30 days of fermentation, no bubbles were separated from the wine container, and the second stage of fermentation was over. At this time, SO2 should be added to the wine immediately to control the activities of lactic acid bacteria and yeast, and the barrel should be inverted once to separate the wine feet. Of course, it is best to use a special disinfection and filtration device to separate lactic acid bacteria and yeast from wine.
In the second stage, as long as the grape quality is good, pay attention to the disinfection and oxygen isolation of the instrument, and properly apply auxiliary materials, generally, very clear wine can be brewed without special clarification and filtration.
Fourth, storage
The storage of wine requires a completely sealed container. When wine is stored, it should be canned and protected from light, and the temperature should be controlled at 10-20 degrees in an odorless room.
1. Tools and containers to be prepared:
Third stage container
A —— All containers in the second stage can be used as containers in the third stage, as long as one more container is added for transit. Narrow-necked bottles are the first choice, but if the bottle mouth is sealed, the wine brewed after two months of hard work may be wasted. After pouring the bottle, replace the rubber stopper of the second stage with the spare eyeless rubber stopper.
Accessories to be prepared:
B 200-300 mesh nylon filter cloth1/2m2.
2. The operation steps of this stage:
After twice fermentation, and then moderately filtered by 200 meshes, the wine initially became coarse wine. At this time, it is best not to drink it immediately, because coarse wine is easy to intoxicate.
At this time, it is best to pour the wine into a container prepared in advance for aging. The container at this stage does not need to be too big, because it can be moved in and out of the house. In the northern region, when the outdoor temperature is about -5 degrees at night, wine can be taken outdoors for freezing and deacidification. The storage time at this stage can be adjusted according to the acidity of the grapes in that year. Leave it for 7- 10 days until the grapes are sour, otherwise it will take about 3 days. But if the outdoor temperature drops to MINUS 7 degrees, you must move back indoors. Otherwise, it will freeze and affect the quality.
Frozen wine will form a hard layer of tartaric acid crystals at the bottom of the container. In April next year (or the ambient temperature exceeds 20 degrees), the weather will get warmer, so it is necessary to pour 1 barrel to remove tartaric acid. After emptying, it can continue to be stored in vats (bottles) until June 5438+next year 10.
Five, bottling
Tools, containers and accessories to be prepared at this stage:
Container 2 in the third stage-special wine storage containers, such as wine bottles, bags in boxes, etc.
B. Bottle stoppers and heat-shrinkable tubes-Bottle stoppers and heat-shrinkable tubes are needed to fill wine bottles. There are many kinds of wine stoppers, including pure cork, 1+ 1 (the two ends of broken wood are bonded and then the whole wood skin is attached) and broken wood is bonded. There are also synthetic rubber plugs, polymer synthetic plugs and so on. If bottled for long-term storage (more than half a year), it is best to use all-wood or 1+ 1 or polymer synthetic plugs. Short-term preservation is ok.
C. Bottle stopper-the purpose is to press the bottle stopper into the bottle. Generally, the diameter of the cork bought back is about 22mm, while the inner diameter of the bottle mouth is only about 18mm, so the cork can only be pressed into the bottle with the help of tools.
D vitamin c-vitamin c is added to the wine before bottling, and the dosage is 100 kg 1 ~ 2g, which plays a role in maintaining the quality of the wine.
Filtering equipment can also be configured if conditions permit.
Anxious winemakers can fill some in March-April next year, but it is best to bottle them after September next year. Because aging is an important part of making good wine, the aging period of 1 year is essential.
The most important principle of inverted bucket bottles is to avoid too much contact with air. Due to the restriction of family conditions, it is impossible to isolate oxygen when pouring barrels. Therefore, it is necessary to shorten the time to pour bottles in barrels as much as possible and reduce the contact between wine and air. Therefore, it is best to pump with a pipe, starting from the upper part and gradually moving under the pipe head. If possible, you can use a miniature clean water pump and filtering equipment to pump wine. Let the wine run down the bottle from the other end. Try to fill it up. You'd better pack a bottle of wine and press the cork immediately.
The last reminder is disinfection. All containers and tools that come into contact with wine should be carefully disinfected to minimize the invasion of bacteria. The disinfection methods mainly include boiling water, fire heating, 75% alcohol wiping, microwave heating and sulfurous acid cleaning. You can also buy a sterilizer that can produce oxygen-rich water for disinfection.
But it is best to calculate the sugar content by Brix value, that is, sugar content = weight of grape juice X(B2-B 1)/( 100-B2).
(where B 1 is the original sugar content; B2 is the ideal sugar content. Sugar content is the value of Brix)
For example, a grape variety is 100 kg, its specific gravity is 1.082, and its brix value is 1.082). It is expected to obtain 12. 1 alcohol (12. 1 alcohol). Formula: sugar content = (100x85%) x (21.7-19.7)/(100-21.7) = 2.5 kg.
In a word, it is not easy to make wine well. While referring to the above methods, we must do it according to our own specific situation. I believe we can make great red wine. Wish you all the best in the new brewing season!