Sorting, removing stems and leaves, pulverizing, soaking, juicing, precipitating and removing residues, alcohol fermentation, lactic acid fermentation, clarification and filtration, barrel culture, mixing and bottling.
The brewing process of red wine:
Sorting, removing stems and leaves, pulverizing, soaking, alcohol fermentation, juicing, lactic acid fermentation, clarification and filtration, barrel culture, mixing and bottling.
Sorting: Its purpose is to sort out rotten and unqualified grapes to improve the overall quality of grape raw materials.
Remove stems and leaves: Grapes are picked in strings, whether by machine or by hand. This procedure is to remove grape stems and leaves mixed with raw grapes.
Crushing: In order to make the fermentation process stable, grapes must be crushed. When a certain pressure is applied to squeeze the grape skin, the juice in the grape will flow out. Naturally flowing grape juice is high-quality grape juice, which is used to brew high-quality wine.
Soaking: This step is not necessary for liquor, but sometimes in order to improve the flavor, part of the fruit aroma in the grape skin is extracted, and the crushed grape juice will contact with the grape skin for a period of time at low temperature.
Juicing: Although the grape juice has flowed out of the fruit during the squeezing stage, the grape pulp is not completely in liquid form. Squeezing causes the liquid substance in the fruit to be squeezed out. Finally, the squeezed grape juice is squeezed out from the pulp close to the peel, so it will have the green taste of the peel, low sugar and acid content and poor quality. Grape juice at different stages in the juicing process can be treated separately to brew different grades of wine. Generally speaking, the quality of grape juice decreases with the increase of juicing times.
Sedimentation and slag removal: After crushing and juicing, it needs to stand at low temperature to precipitate China substances (pulp or dust). In the process of mass production of wine, centrifugation is also used to remove residues. It is best to use static precipitation to remove slag.
Alcohol fermentation: Yeast converts sugar in grape juice into alcohol, and the fermentation temperature of liquor is 8- 18 degrees Celsius. Wine is 20-28 degrees Celsius. Need to control the temperature.
Lactic acid fermentation: Initiated by bacteria in wine, it converts crude malic acid into soft lactic acid, reducing the acidity of wine. Need to control the time.
Clarification and filtration: yeast will die after fermentation and will precipitate to the bottom of fermentation barrel. The clarification process will make the wine clear.
Barrel culture: to stabilize the quality of wine, some wines can be bottled directly without barrel culture.
Bottle: When the wine quality is relatively stable, it can be bottled, and sometimes the wine in different culture barrels is mixed before filling.
The brewing process of sparkling wine;
Sparkling wine can be made from white grapes, red grapes with red skin and white meat or red and white grapes. The brewing process of sparkling wine in the second half is completely different from that of red wine or white wine.
Mixing, adding sugar and yeast, bottling, capping, secondary alcohol fermentation, autolysis culture, shaking the bottle, spitting out dregs, supplementing wine and sealing with a cork.