Here’s how to make white wine.

1. How to make white wine

After harvesting, the grapes must be pressed as soon as possible. White grapes are usually peeled first. The grape stems contain a large amount of tannin. ingredient, which must be removed before juicing, in order to maintain the freshness of white wine.

The crushed grapes along with the grape juice are immediately cooled, followed by the juice pressing step.

Juicing. The principle of juicing is to be quick, gentle, and avoid contact with air as much as possible, because oxygen in the air can cause oxidation, deterioration, and discoloration of the grape juice.

The squeezed grape juice still needs to stand for a period of time under cooling conditions, so that large particles of material can be deposited to the bottom of the container, and the supernatant liquid can be obtained for fermentation.

Fermentation

(1) Stainless steel barrel fermentation: Traditional white wine fermentation is carried out in oak barrels (some grape varieties, such as Chardonnay, now also use oak barrels), Small capacity, fast heat dissipation, and good temperature control effect.

(2) Wine tank fermentation: The fermentation of white wine must be slow to retain the original aroma of the grapes, and to make the aroma after fermentation more delicate. In order for fermentation to proceed slowly, the temperature must be controlled between 18°C ??and 20°C.

Cultivation

(1) Wine tank culture: After the white wine is fermented, it needs to undergo lactic acid fermentation and other procedures to make the wine more stable.

(2) Oak barrel culture: White wine brewed from some grape varieties will go through this stage. The yeast that died after fermentation in the oak barrel will settle at the bottom of the barrel, and the winemakers will stir regularly to let it The dead yeast is mixed with the wine and this method makes the wine rounder.

Before bottling, wine sometimes contains impurities such as dead yeast and grape debris, which must be removed. Commonly used methods include barrel changing, filtration, centrifugal separator, bentonite filtration, etc.

The filtered white wine is bottled and then produced.

2. Characteristics of a good dry white wine

The color of the wine should be approximately colorless, light yellow with green, light yellow, straw yellow, golden yellow, clear and transparent.

It has a mellow, elegant, beautiful and harmonious fruity and wine aroma.

It has a clean, mellow, elegant and dry taste, and a harmonious fruity and winey aroma.

Alcohol content (20 ℃): 7-13 (v/v); total sugar (calculated as glucose) ≤ 4g/l; total acid (calculated as tartaric acid): 5-7.5g/l; Volatile acid (calculated as acetic acid) ≤ 1.1g/l.