The brewing process of white wine:

Sorting-stems and leaves-crushing-soaking-juicing-precipitation and residue removal-alcoholic fermentation-lactic acid fermentation-clarification and filtration-barrel Culture-Mix-Bottle.

The brewing process of red wine:

Sorting-stems and leaves-crushing-soaking-alcoholic fermentation-juicing-lactic acid fermentation-clarification and filtration-barrel culture-mixing- bottled.

Sorting: Its purpose is to sort out rotten and unqualified grapes to improve the overall quality of grape raw materials.

Removal of stems and leaves: Whether harvested by machine or manually, grapes are picked in bunches. This procedure is to remove the stems and leaves mixed in the raw grapes.

Crushing: In order for the fermentation process to proceed smoothly and smoothly, the grapes must be crushed. When a certain amount of pressure is applied to squeeze the grape skins, the juice in the grapes will flow out. Grape juice that flows naturally is high-quality grape juice and is used to make high-quality wine.

Soaking: White wine does not need to undergo this step, but sometimes in order to improve the flavor and extract part of the fruity aroma from the grape skins, the crushed grape juice and grape skins are contacted at low temperature for a period of time.

Juicing: Although grape juice has flowed out of the fruit during the crushing stage, the grape flesh is not completely in liquid form. Juicing allows the liquid material in the fruit to be squeezed out. The final squeezed grape juice is squeezed out from the pulp close to the peel, so it will have the green and astringent taste of the peel. The sugar and acid content are very low, and the quality is high. Poor, grape juice at different stages in the juice pressing process can be processed separately to brew wines of different grades. Generally, the quality of grape juice decreases with the number of times it is pressed.

Sedimentation and residue removal: After crushing and juicing, it needs to be left at low temperature to allow the body substances (pulp or dust) to settle. Centrifugal removal is also used in large-scale wine production. It is best to use standing precipitation to remove slag.

Alcoholic fermentation: Yeast converts the sugar in the grape juice into alcohol. The fermentation temperature of white wine is 8-18 degrees Celsius. Wine is 20-28 degrees Celsius. The temperature needs to be controlled.

Lactic acid fermentation: Triggered by bacteria in the wine, the coarse and astringent malic acid in the wine is converted into soft-tasting lactic acid. This process will reduce the acidity of the wine. Time needs to be controlled.

Clarification and filtration: After the yeast completes fermentation, it will die and settle to the bottom of the fermentation barrel. The clarification process makes the wine clear.

Barrel culture: Stabilizes wine quality. Some wines can be bottled directly without barrel culture.

Bottled: When the wine quality is relatively stable, the wine can be bottled. Sometimes wines from different culture barrels are mixed before filling.

The brewing process of sparkling wine:

Sparkling wine can be brewed from white grapes, red grapes with red skin and white flesh, or a mixture of red and white grape base wines. . The second half of the brewing process of sparkling wine is completely different from that of red or white wine: mixing - adding sugar and yeast - bottling - capping - second alcoholic fermentation - autolytic culture - shake flask -Spit the residue-Replenish the wine-Seal the bottle with cork.