How to use high school biology knowledge to make wine?

How to make homemade wine

●Step one: When buying grapes, you can choose some ripe grapes, even if they are scattered grapes. Firstly, these grapes are easy to ferment, and secondly, the price is relatively low. Common grapes, grapes, horse milk, etc. can all be used to make wine.

●Step 2: Since pesticides are likely to remain on the grape skin, cleaning the grapes is very important. It is best to wash them one by one, then rinse them repeatedly with tap water, and remove the rotten grapes at the same time. Some people who love cleanliness like to peel the grapes and make wine. This is not a bad idea, but it lacks some of the unique nutrients of the grape skins.

●Step 3: Put the grapes in a leaky container. When there are no water droplets on the surface of the grapes, grab a handful of grapes and hold them firmly, then put them into the wine jar, and then add the sugar. On the grapes, the ratio of grapes to sugar is 10:3, that is, 3 pounds of sugar for 10 pounds of grapes (for those who don’t like sweet food, you can put 2 pounds of sugar, but you have to put sugar, because wine yeast mixes the raw materials with it. Sugar is converted into alcohol and produces large amounts of carbon dioxide gas and heat and anaerobic respiration). Put it in a container, preferably a glass or porcelain jar. Plastic containers will react chemically with alcohol to produce toxic and harmful substances.

●Step 4: Seal the wine jar. If it is a ceramic jar, you can go to a shop where you buy rice wine and order some wine mud, add water and seal it. After sealing, the wine jar must be stored in a cool place. Do not flip or open the lid at will.

●Step 5: When the weather is hot, the fermentation time of grapes takes about 20 days to a month. Now when making wine in this season, the fermentation time takes about 40 days. After unsealing, remove the grape skins floating on top and drink the wine directly. Note that if you like your wine stronger, just delay the unsealing time. After unsealing, don’t forget to close the lid of the wine jar each time you scoop out the wine to prevent the wine flavor from evaporating.

Principles of fruit wine brewing

1. Fermentation mechanism of fruit wine

(1) Hexose phosphorylation: hexose phosphorylase, phosphate isomerase.

Hexose phosphorylase

Hexose fructose 1,6-bisphosphate

Phosphate isomerase

(2) Six Split of carbon sugars into three carbon sugars: Aldolase.

Aldolase 3-glyceraldehyde phosphate

Fructose 1,6-bisphosphate

Dihydroxyacetone phosphate (enters glycerol fermentation)

(3) Triose phosphate becomes pyruvate: oxidoreductase, mutase, enolase, invertase

Oxidoreductase mutase enolase