Differences in the fermentation of homemade wines and mass produced wines 20

First, take French wines, for example. The process is very complex and strict, from picking to bottling, it can be said that there are relevant laws and regulations for every link, in the case of the AOC region of France, the requirements are even limited to how many grapes grow in each bunch to be considered a standard, if it does not meet the requirements, then the wine cannot be AOC status.

Second, the winemaking process Every winery, every variety, such as red wine, white wine, pink wine, champagne (sparkling wine) has a different brewing method! Each wine is made of a specific grape variety, and our domestic climate and soil quality cannot grow such an excellent grape variety.

In fact, the biggest difference is that the wine you brew yourself can be said to have no sense of hierarchy, which can be compared to this, high-grade red wine is endowed with life This statement is not too much, wine from production to aging even if it is 10-20 years, are in the growth stage, and the taste of each stage is completely different, which is why adult red wine has to go through decanting, and the fun is that you can try different stages of taste! Homemade wine is not suitable for aging.

Actually, if you want more specialized knowledge, I can explain it to you, and it's late today, so I won't say more.

First: home-made clean, for example, the first process of French wine is that the grapes cannot be washed, and only the bad and rotten grapes need to be inspected. Our own needs to be washed.

So. Clean and secure. Maybe people will also disinfect it in the future process, but they just can't wash the grapes.

Second: people's tastes have been improved over hundreds of years and thousands of years, and of course it's good. In addition to the origin, there are also varieties and picking seasons.

It must also be fermented in oak barrels. Even the production of oak barrels is very strict. Different wine brands use different processes to make oak barrels.

Third: What we make is to drink a mood, right, and drink when we want. The mood is good, too.

Wine grapes are destemmed, crushed, fermented, clarified, gelatinized, filtered, frozen, membrane filtered, and filled with finished products.

Versions are all of this step.

Sudden. The most basic equipment includes: destemming crusher, temperature-controlled fermentation tank (or vertical rotating tank), air bag press or general mechanical press, algae soil filter, cardboard filter, freezer, pure pure water equipment, membrane filtration, filling line, oil-free air compressor, etc.

There is no relatively scientific process for self-brewed wine, most of them are naturally fermented with wild yeast as a starter agent, the temperature is not easy to control, the breeding of miscellaneous bacteria is difficult to inhibit, and the use of edible grapes to make wine is difficult to guarantee. The wine made by the factory is generally industrially produced, the starter is domesticated yeast, and most of the grape varieties are high-quality grape varieties suitable for winemaking, and the quality of fermented wine is guaranteed, the taste is good, and it is suitable for long-term storage.

Cut off the stems of the grapes, wash them with flour and drain them to dry.

Crush the grapes one by one in a large capacity. After 24 hours, according to the ratio of 10 catties of grapes and 2 catties of sugar, add half of the sugar first, and add the remaining half of the sugar on the 5th day.

After adding the sugar, stir once a day in the morning and once in the afternoon to press down the floating skins.

Wine in fermentation. At this time, the wine has come out and the skin has risen, about the same as the next day.

What it looks like after the first filter. Strain out the skins with a cloth and let them sit for a second fermentation. (It was about a week or so, but I let it stay in for nearly two months.) ）

Siphon bottling with a clean disposable infusion hose middle section.

If you're talking about the kind marinated in white sugar, I don't think it's good because the sugar content is a little higher, which is not good for health. Compared to the industrial ones, they will definitely be cleaner and will not have pigments.

It's definitely different, there is no manufacturer's professional brewing technology.

It's different, there are no additives in the self-brewed.

When I first started making it, I needed to stir it, and someone in our family made it.