How the production process of red wine and white wine differs

Red wine must be made from red grapes, which can be red grapes with red skin and white flesh, or grapes with red skin and flesh. The red color of the wine comes from the red pigment in the grape skins, and no synthetic colors can be used.

There are also many ways to make red wine, in the traditional winemaking method, it is first broken to separate the pulp and juice from the grapes, and then destemmed to avoid the green stalk of the stem; This is followed by alcoholic fermentation and maceration, in which stainless steel tanks are often used in fermentation vessels, and the fermentation process lasts for 4 to 10 days, during which the tannins and red pigments in the grape skins will penetrate into the fermenting must, and the process of extracting them is called maceration; Once fermented, the container is changed in order to separate the pomace from the original wine and to press the pomace out again. In the process of making red wine, a secondary fermentation called lactic acid fermentation is usually carried out, which uses lactic acid bacteria to convert the sour malic acid in the wine into a smoother, more stable lactic acid, and then enters the aging stage.

White wines can be easily made from white grapes or from the juice of red grapes with the skins removed, without the need for maceration of the juice and skins, but with the juice fermented separately. The grapes are sorted and destemmed before being pressed, the juice is separated from the skins and clarified, then fermented, aged and processed at low temperatures to make a dry white wine.

Attention should be paid to the following points in the production of white wine: juice clarification, which is an essential step to remove the impurities suspended in it and avoid spoiling the taste of the wine; The temperature control in fermentation is generally stricter than that in red wine, and the must be kept at about 20 through frequent cooling to ensure that the yeast can work properly; In order to obtain a fresh and refreshing product, care should be taken to prevent lactic acid fermentation, which can lead to a decrease in acidity; Oxygen prevention is also a link that must be paid attention to in the production of white wine, because white wine contains a variety of phenolic compounds, they have strong aerophilic properties, if they are oxidized, the color will become darker, the fresh fruit aroma of the wine will be reduced, and even the oxidized taste will appear.

Red wine is made without peeling.

White wine peeled.

There are many kinds of wine, but which one is it?

The process of producing white wine is () which is or.

a.Fermentation followed by pressing.

b.First press Li Wu and then ferment.

c.Side fermentation becomes pressing.

d.Only orange fermentation is not pressed.

Correct answer: B

Summary. Carefully observe the color of the grapes and the adhesion of hoar frost on the surface. In the case of purple-red grapes, darker colour means higher ripeness and higher sugar content.

In addition, the hoarfrost attached to the surface of the grapes is actually natural yeast. The layer of hoarfrost on the surface of fresh grapes is almost intact and will fall off when touched by hand, so grapes without hoarfrost may have been picked and leftover. White grapes cannot be judged by hoarfrost, but we can judge by the color of the skin.

Hello, dear, as far as grape varieties are concerned, it is of course best to be able to buy fresh winemaking Xiaochang grapes. At present, the common edible grapes on the market include summer black, red milk, red grapes, seedless dew, rose fragrance, and Jufeng. Although the sugar content of these grapes is not as high as that of wine grapes, the sugar content of the grape juice can be increased by adding sugar during fermentation.

Carefully observe the color of the hail and the adhesion of hoarfrost on the surface. In the case of purple-red grapes, darker colour means higher ripeness and higher sugar content. In addition, the hoarfrost attached to the surface of the grapes is actually a natural yeast.

The hoarfrost on the surface of the fresh grape is almost intact and will fall off when touched by hand, so grapes without hoarfrost may have been picked and leftover. White grapes cannot be judged by hoarfrost, but we can judge by the color of the skin. If the flesh of a white grape is more white than light green, it means that the grapes are high in sugar and fully ripe.

Red grapes are generally made from grapes with skins, fermented with skins, and the red color comes from the purple skins, which are called red wines.

White wine is generally made from peeled grapes or white grape varieties and is fermented without skins, so it is green, golden yellow, or brown in color.

Summary. Kissing, fruity red wines have very different raw material requirements than traditional wines. Traditional wines are ripe, dark-colored, non-moldy and, crucially, high-sugar grapes.

It is best to choose Cabernet Sauvignon and Merlot specially used for winemaking, the selection of raw materials is not strict, and there is no special brewing variety, as long as it is a fruit with high sugar content, dense pulp, rich aroma and high juice yield, it can be used to make wine. When selecting raw materials, the fruit is required to be fully ripe, with high sugar content in fruit juice and no mildew.

Kissing, fruity red wines have very different raw material requirements than traditional wines. Traditional wines are ripe, dark-colored, non-moldy and, crucially, high-sugar grapes. It is best to choose Cabernet Sauvignon and Merlot specially used for winemaking, the selection of raw materials is not strict, and there is no special use of brewing Kaimeng varieties, as long as it is a fruit with high sugar content, dense pulp, strong aroma and high juice yield, it can be used to make wine.

When selecting raw materials, the fruit is required to be fully ripe, with a high sugar content in the fruit juice, and wide without mildew.

The fruity wine is fully ripe with the fruit grains, giving it a high sugar content and intense aromas. The sugar content of the fruit juice should reach 23 and 24 Brix, so the dried and shrunken fruit grains infected with Botrytis cineris should be used as raw materials. Due to juicing and fermentation, the raw materials do not have strict requirements for pigments and tannins, and purple-black and green varieties are acceptable, and most of them are made from green varieties.

Sweet wine requires sugar and strong aroma, soluble solids should be more than 20%, longan, rose, guirenxiang, northern alcohol, northern rose, etc. are all good varieties for making sweet grapes.