that is, take the grape fruit from the comb-shaped branches. Because the branch contains a lot of tannic acid, it has an unpleasant taste in the wine.

second, squeeze the fruit.

When brewing red wine, grape skin and grape meat are pressed at the same time, and the red pigment contained in red wine is released when the grape skin is pressed. Because of this, the color of all red wine is red.

third, juicing and fermentation.

after juicing, the raw material of wine-making-grape juice can be obtained. With wine juice, you can make good wine. Wine is the product of fermentation. After fermentation, the sugar contained in grapes will gradually turn into alcohol and carbon dioxide. Therefore, in the process of fermentation, sugar is getting less and less, while alcohol content is getting higher and higher. Through the slow fermentation process, red wine with fragrant and delicate taste can be brewed.

fourth, add sulfur dioxide.

In order to keep the fruity taste and freshness of wine, sulfur dioxide must be added immediately after fermentation. Sulfur dioxide can prevent the oxidation of wine caused by oxygen in the air. After about 3 weeks of fermentation, the new wine must be precipitated for the first time and changed into barrels. The second precipitation takes 4 to 6 weeks. The number of times of precipitation and the order of time are exactly the taste to be achieved.