The secondary fermentation of wine is sealed for two months, the wine body is completely clarified is fermented, the primary fermentation of 10 days can be fished out of the grape skins.

The primary fermentation of wine is generally not more than 10 days, if the time is too long easy to turn into vinegar, the general grape skins are fully discolored, and there is a tendency to sink for the best time, after the opening of the seal, fish out the grape skins floating above, filter out the bottom of the barrel of the grape seeds and too much wine mud. The cloudy wine was then re-barrelized and entered into secondary fermentation.

The secondary fermentation process does not require much human intervention and is carried out in an airtight environment to prevent oxygen from entering the fermentation bucket should be placed in a cool, low-temperature place, but if the filtering of the skins and seeds of the wine is still producing gas violently, it is necessary to continue to use a plastic sheet to tie the mouth lightly, and then two days later, no longer produce gas violently, that is, to use a plastic sheet tied tightly to the mouth to seal. Generally sealed for two months, the wine body can be completely clarified, with a suction pipe through the siphon principle to draw out the supernatant, you can drink.

Expanded Information

Precautions for Drinking Wine:

After opening the bottle of wine, if there is obvious vinegar, soy sauce or mildew smell, no fruity aroma, the color is dark, with a large amount of precipitation, it indicates that the value of drinking has been lost; on the other hand, if the preservation of conditions are good, the wine body does not have excessive oxidation, you can still drink. can drink.

It should be noted that if the wine has been opened and not drunk at once, the remaining wine must be sealed and placed horizontally in the refrigerator freezer, and it is best to drink it within a week. This is because the oxygen that enters the bottle after it is opened will quickly oxidize the wine, and the microorganisms in the air will also cause the remaining wine to deteriorate. In order to ensure safety, it is best not to continue drinking wines that have been open for a long time without finishing them.

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