What grapes are good for homemade red wine, and red wine is best made with several grapes

Hello, the best choice for making wine is, of course, special wine grapes such as seedless white grapes from Xinjiang, as well as Pinot Noir, Chardonnay Cabernet Sauvignon, etc., which have a sugar content of at least 22% or more, making wine the best choice. However, special wine grapes are usually not available for sale, and it is difficult to get them if you are not in the region. Among the table grape varieties, the most suitable varieties for wine are Kyoho grapes, snake dragon ball, black grapes and other varieties with high sugar content.

If you're looking for color, choose varieties with a high sugar content and a dark color, as the darker the grapes, the better the color.

In Shanghai, there is no one who has never heard of Malu grapes, and we often go to pick grapes in groups or participate in the online **. The sweetness and juiciness of Malu grapes have always been remembered, and I often wonder what happens to the wine made from such grapes. It wasn't until I read the following article by a Taiwanese expert that I realized that not all grapes can be used to make wine, and imported wines have their own unique characteristics.

The following is an excerpt to share with all enthusiasts! For as long as I can remember, I have a deep impression that every year when the grape season comes, my mother and uncle will buy dozens of catties of red grapes and come back to make wine. They pluck the grapes from the branches, rinse them and dry them.

There should be no water vapor on the outside of each seed, and then a layer of grapes and a layer of sugar, spread seven or eight layers in the large jar until the jar is filled to eighty, pour a little rice wine or sorghum, and then seal the jar and place it in a cool place to wait for the fermented wine to become wine (about half a year or more). When I was a child, when I had a meal during the New Year's holidays, I had wine made by my mother to accompany the meal, but sometimes it tasted very fragrant and sweet, and sometimes it was very sour, and I didn't know what the reason was. Later, when I immigrated to Europe, I had the opportunity to visit a vineyard dedicated to winemaking, and when I saw the bunches of grapes hanging from the branches, my first thought was, "Why are these wine grapes so small?"

They are a bit small like the seedless grapes that are occasionally imported in the Taipei market. I don't know if it's unripe or what, it's sour and astringent, and it's not delicious at all, and I can't help but ask, can such grapes really make high-quality, expensive wines? What is the difference between this small grape and the grapes we usually eat?

After searching around and looking for information, I finally figured it out. It turns out that grapes belong to the Vitis family, there are dozens of grape varieties in the world, and most of the grapes suitable for winemaking belong to the European species (Vitis Vinfera), including the familiar Cabernet Sauvignon grape, Chardonnay grape, etc., and a very small number of wine grapes belong to American varieties and mixed varieties. Grapes used for wine have a heavier skin, red grapes in particular need to be highly pigmented, and edible wines need to be thin and juicy to be pleasing to be pleasing to them.

Grapes used for winemaking must have considerable fruit acidity, while edible grapes must be sweet but not sour, and the sweeter the better, otherwise no one will eat them. Wine grapes are planted with a deliberately low yield so that each fruit can absorb the minerals and give off its unique aroma, while the production of table grapes is as much as possible and does not require special emphasis on their characteristics. Because wine grapes have different tastes, aromas, and characteristics, different grape varieties can be used to make wines with different flavors.

It's nice to drink your own red wine! Cheap.

Break the grape skin so that the juice can flow out, put it into a glass bottle of appropriate size that can be sealed, and then add sugar, the ratio is one pound of grapes plus one or two five of sugar, mix the grapes and sugar, and then seal the glass bottle cap. Just set it aside. Fifteen days later, about twenty days in winter, then open it again, and a bottle of mellow red wine is ready.

It's a real dry red! Different ways to make wine:

Grapes should be bought, the purple, the better, and the grains should be large. After washing the grapes, you can dry the grapes with gauze or a clean towel, put a layer of white sugar at the bottom of the glass bottle to dry, then a layer of white sugar and a layer of grapes, seal it after it is full, pour it around with white sugar at the seal, and then put the bottle in the sun, and you can enjoy delicious wine after a month.

The wine jar should be placed in a dark and damp place for more than 3 months, so that the wine taste is more mellow. In addition, Ms. Jiang suggested that everyone use red grapes to make wine, so that the color of the wine will be beautiful.

Just by seeing the grapes floating in the bottle, the wine is ready.

After 3 days of fermentation, the grapes are taken out and mashed, then put into a bottle to ferment, the cap does not need to be tightly closed, and the wine can be eaten after 5 days.

Cut each grape in half and put it in the jar, add sugar and seal it, and the wine that has been fermented for half a month tastes very good.

In the wine-making process, white sugar is replaced with brown or rock sugar. Some readers suggested that grapes could be replaced with apples or oranges, and "cider" or "orange wine" could be made by referring to the "process" described above.

Sweet wine, except for sugar, doesn't seem to have a good solution.

And it seems that every wine has this sour taste.

The same is true for very expensive wines.

It's not a drink.

Tasting the aroma of wine in this sour taste is the wine culture.