Fermentation containers include stainless steel tanks, pickle tanks and glass tanks. All right, new bucket. The disinfection methods of containers include boiling water, high-temperature baking, 75-degree alcohol scrubbing (specific gravity is 0.873) and sulfur dioxide washing.
Grapes should be crushed as soon as possible after harvest, and grape seeds should not be crushed. At the same time, 40PPm SO2 should be added to kill miscellaneous bacteria and wild yeast. 12 hours later, 40ppm pectinase, 200ppm dry yeast and oak chips were directly added, and the fermentation temperature was controlled at 20? 0℃, low temperature wine is good, high temperature color is good, stir several times a day. (40PPm means 40 parts per million)
The method of adding dry yeast is to add 10 ml of cold boiled water at 40℃ per gram, stir for half an hour and then add it into grape pulp; Pectinase is dissolved and stirred in dozens of times of cold boiled water, and added to grape pulp after half an hour, and potassium pyrosulfite is added in dozens of times of hydration. Each gram of potassium pyrosulfite can produce 0.5 gram of sulfur dioxide.
If the actual sugar content of grape pulp is above 204g/L and the specific gravity is around 1.09, the alcohol content after fermentation will naturally reach 12? Inlaid ostrich? Is it okay for Gu Ying to consult scar talent C? Is it salty? Especially? 7 grams of sucrose can increase 1 degree of wine. It is best to ferment grape juice at the peak. Add the sugar for the second time. If you feel high acidity, you should add calcium carbonate to reduce acidity.
Main fermentation is a process in which yeast converts sugar into alcohol and carbon dioxide. After the main fermentation is completed, sulfur dioxide flies away with carbon dioxide.
Adding pectinase is beneficial to extract grape skin pigment and improve juice yield. Adding oak chips can improve the taste of wine.
The main fermentation process of red wine is usually 4 ~ 10 days. When the fermentation surface is calm and does not bubble, the skin and residue are separated. Pour the fermented juice into a cloth bag and squeeze out the wine. There are two methods for the next step. One is to add sulfur and clarifier for precipitation. The other is to reduce the wine to 20 degrees for apple milk fermentation.
2. Malic acid-lactic acid fermentation (secondary fermentation)
Malic acid is decomposed into lactic acid and CO2. The astringency is reduced, the fruity taste is mellow and thick, and the taste is soft and plump.
Natural apple milk fermentation is that 40PPm SO2 is added when grapes are broken; After the main fermentation, SO2 was not added, and the temperature dropped to 20 degrees. When the Ph value is above 3.2 and the alcohol content is below 12, the fermentation of apple milk may be completed in a few days. Grapes with high acidity are not easy to ferment with apple milk, while Cabernet Sauvignon, Merlot and Cabernet Sauvignon are easy to ferment.
Clarification and filtration of red wine
The commonly used clarifier is bentonite. The dosage is about 500ppm. Ten times of water and 10 hour later were added to the wine to accelerate the precipitation of protein and gum.
4. Storage and aging of wine
Wine must be preserved with sulfur dioxide, and the national standard is below 250ppm. General 100ppm is enough.
Fresh grape varieties such as rose fragrance and Kyoho are suitable for brewing fresh red wine, which can be drunk after clarification.
Wine grape varieties, Cabernet Sauvignon, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah, will be better after 1-2 years of storage and aging.
After aging, the wine gradually matured, and the taste was soft and smooth, reaching the best quality. The quality of re-storage aging is getting worse and worse.
5. Stability treatment of red wine
Adding SO2 in time is easy to combine with free oxygen in wine and protect wine from oxidation.
Heating wine to 70-75℃ has sterilization effect, which can prevent turbidity and precipitation caused by microorganisms, but it will reduce fruit aroma and alcohol content.
In the cold treatment of red wine, the barrel is placed outdoors to cool down, so that the temperature reaches below minus 5 degrees for several days, which accelerates the crystallization of tartaric acid and reduces the acidity of wine.
Measures to prevent wine from spoilage: use sulfur dioxide correctly and store it in full barrels to avoid wine from contacting with air.
6 bottling and packaging of red wine
Bottled wine is sealed with a cork and heated to shrink the bottle cap. There are 3, 5, 10, 20 liter bags and boxes. There is no air in the bag in the box to ensure that the wine will not go bad, and it is convenient and scientific to drink with it.