Wine making: 1. Screening - Harvested grapes sometimes contain grape leaves or immature grapes, so rigorous wineries will screen them before brewing and classify them according to their maturity if necessary. 2. Breaking the skin - bringing the grape juice into contact with the grape skin so that the tannins, red pigments and aroma substances in the grape skin can be dissolved. However, care must be taken to avoid releasing the oil in the grape stems and seeds and affecting the quality of the wine. 3. Juicing - During the juicing process, the pressure must be even and not too high to avoid the bitter taste of the grape stems and seeds, which will destroy the taste of the wine. Traditionally, the air bag press has the best juice extraction effect. 4． Clarification - Use sedimentation or centrifugation to remove sediment, foreign matter and grape crumbs. This process must be carried out at low temperature. 5. Fermentation - Use oak barrels or temperature-controlled stainless steel wine tanks for alcoholic fermentation. Temperature control is very important and must be maintained at 10 degrees to 32 degrees in order to convert the sugar and yeast in the grapes into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or sulfur dioxide is added, fermentation will be stopped. These two methods can be used to control the alcohol concentration and sweetness of the wine. 6． Aging - In order to improve the stability of the wine, make the wine mature and have a harmonious taste, high-quality red wines are aged in oak barrels to supplement the aroma of the wine, while providing an appropriate amount of oxygen to make the wine more mellow and harmonious, and by changing barrels. to remove precipitated material. 7． Bottling - After the wine has been in oak barrels for sufficient time, the wine is put into glass bottles, labeled, and then sold on the market.