It is generally divided into two stages, the main fermentation stage and the slow fermentation stage.

1. The duration of the main fermentation is generally about 7 to 15 days. This is mainly related to the grape variety, fermentation temperature, and the amount of sugar added. However, we can judge by tasting the first brewed wine liquid. Whether the main fermentation is terminated. If you can smell a strong alcohol smell and no sweetness is felt, it means that most of the sugar in the grape juice has been converted into alcohol and the main fermentation process has ended.

2. Carry out slow fermentation after the main fermentation stage. The longer the fermentation time is, the more fragrant and mellow the wine will be. Generally, one month is best.

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The principle of winemaking is expressed as an equation:

Sugar yeast = alcohol carbon dioxide, which is sugar in yeast It is converted into alcohol and carbon dioxide under the action of , and the fermentation of all wines is carried out using this principle.