The vinification process of white wine is as follows: the grapes are sorted and de-stemmed → pressed → the juice is separated from the skins and clarified → low-temperature fermentation, storage and aging and post-processing, and ultimately vinified into dry white wine.
The brewing of white wine should pay attention to the following points: 1, the brewing of white wine does not need grape clothes, so the grapes are transported to the winery on the first squeeze. Occasionally, the winemaker will leave the grape coats in the must to soak them in order to improve the flavor of the wine, but usually the pressing follows soon after. 2. The first must to come out of the press has the best flavor and purest aroma. This is why the finest wines are made from the first "natural" must. As the pressing progresses, more bitter flavors are released from the grape must. To ensure that the wine is not harmful to your health, you should remove the yellowish-green, opaque, sweet-smelling liquid in the must that looks like pea soup. Leave it overnight in a large frozen container to settle quietly; or remove the pomace by centrifugation. 3. Once the must is clarified, it is ready for fermentation. There are two basic ways in which fermentation affects the odor of the wine: temperature and the container used. Low temperatures preserve the original flavor of the grapes. Fermentation is exothermic in its natural state, so the large containers used for fermentation are generally cooled down with running water to maintain a temperature between 10-17.8°C. The temperature of the fermentation vessel is lowered by the use of running water. High temperatures speed up the biochemical reactions and shorten the fermentation process, but the aromas in the must are lost in the process of evaporation. Most wines are fermented in inert vessels. In wineries around the world, you'll see a wide variety of vats made of old wood, stainless steel, or lined concrete. If a winemaker wants to use oak to make a wine more complex, he or she adds oak to the vat after fermentation. The most widely used is the French "from Allier (Allier) or (Nevers) forest" and the United States of America oak. 4. In order to obtain fresh and crisp products, care should be taken to prevent malolactic fermentation, which can lead to a decrease in acidity. 5, anti-oxidation is also a white wine production must pay attention to the link, because white wine contains a variety of phenolic compounds, they have a strong oxygenophilic, if oxidized, it will make the color darker, the wine's fresh fruity aroma is reduced, and even oxidative taste. Excellent dry white wine should have the following characteristics: (1) The color of the wine should be nearly colorless, light yellow with green, light yellow, straw yellow, golden yellow, clarified and transparent.
(2) has a mellow, elegant, beautiful, harmonious fruit and wine aroma.
(3) Clean, mellow, elegant and dry taste, harmonious fruit and wine aroma.
(4) Alcohol content (20 ℃): 7-13% (v/v); total sugar (as glucose) ≤ 4g/l; total acid (as tartaric acid): 5-7.5g /l; volatile acid (as acetic acid) ≤ 1.1g/l.