Who has ever made wine? Ask for advice

Fermentation in wine production can be divided into one (also called main fermentation) and two fermentation.

One shot refers to: alcoholic fermentation.

The second hair refers to: malic acid-lactic acid fermentation.

Alcoholic fermentation is a process in which yeast breaks down sugars in grapes into alcohol, water, and carbon dioxide.

Yeast can survive and multiply in both aerobic and anaerobic environments, where yeast breaks down sugars into alcohol and water. In the presence of aerobic, the sugar is broken down into carbon dioxide and water. The main fermentation process produces a lot of carbon dioxide, which is left in the barrel area to isolate the grape pulp from the air (carbon dioxide is heavier than air), so that the main fermentation is done in a micro-oxygen environment.

After understanding the above knowledge, we will discuss the question of whether to press the wine cap or not.

The main purpose of the wine press cap is to allow the pomace to soak into the grape pulp, which is conducive to soaking out the contents of the grape skin and grape seeds, and the color, tannins, and polyphenols of the wine will be richer. Some people say that you should not press the wine cap and seal it with water, worrying that the wine will be oxidized, but it is actually redundant. Because a lot of carbon dioxide is produced during the main fermentation, it will have a protective effect on the sake, but as the fermentation weakens, you must be careful about oxidation problems later.

Therefore, it is necessary to press the wine cap for the first 5 days or so, after which it is also right to seal the water to prevent oxidation. At the same time, if the weather is hot, the wine cap also has a heat dissipation effect, so as to control the fermentation temperature.

After the pomace is separated, malolactic fermentation can be carried out if possible, although this is mainly necessary for good quality grapes. At this stage of fermentation, watertight fermentation is required.

I'm also brewing now, and it's the fifth day. I put it in a container for 24 hours and stir it once a day to press down the floating grapes to prevent them from soaking and spoiling. Stir continuously for 7 days and leave it untouched.

It can be opened in about 20 days (if you want to have a high alcohol content, you can store it for a longer time), and separate it with gauze and liquid. At this time, the wine is still very cloudy, so you have to add sparkling egg whites to the wine, stir well, and seal it for about a month, and the color of the wine will be beautiful. I make it this way, and I personally feel that the taste is very good.

Hope it helps.

Leave him alone, because the wine cannot get air during its own fermentation process, and it is better not to open it

Two common special vinification methods for wines:

1.Fortified wines: Distilled spirits (usually brandy) with an alcohol content of 15%-20% such as Pert Porter and Sherry Sherry are added to natural wines.

2.Distilled wine: Commonly referred to as brandy, such as XO.

Cultivated through hard work, harvested during the harvest season, picked, rolled to remove impurities, crushed grapes, fermented, pressed, filteredCellaring, bottling, and eventually causing. It is common for wineries to age the bottled wine for a year or two.

The grapes are first crushed, then the crushed grapes are put into fermentation tanks, and the grape skins are fermented with the grape skins, and then the color, tannins, and resveratrol in the grape skins are soaked in the wine, and then the grape skins are filtered out, and then the malolactic fermentation is carried out, and finally the wine is formed. Once fermentation has reached a certain level, the wines can be removed from the container and they can be put back into the fermentation vessel. During the release process, the wine is in full contact with oxygen, so that the fermenting yeast can multiply and ferment more fully.

Once fermentation is complete, most red wines are transferred to oak barrels for maturation. Oak barrels come in a variety of shapes and capacities, with the most common being 225-250 litres. Add special fruit koji to ferment.

Workers need to stir the skins and juices, several times a day, to extract the contents of the skinsIt also prevents the grape skins from floating to the surface to breed bacteria. During fermentation, an automated plunger can be used to press the skins underneath the liquid. This action can also be performed manually with a long pole.

During the maturation of the wine, the winemaker will check the general condition of the wine at regular intervals, and since the wine will volatilize some of it, it is necessary to replenish the liquid in time. During this maturation process, the wine is transferred from one barrel to anotherOr transfer from oak barrels to stainless steel tanks. When transferring wine, try to avoid excessive contact between the wine and oxygen.

How to make wine? Mash the grapes, strain out the water, add rock sugar, stir well, then pour into a container and refrigerate.

Wine production method: first put the high-quality grapes into a clean container, add an appropriate amount of water and flour, stir to wash off the dust on the grapes, then add an appropriate amount of water and salt, soak for about 15 minutes, remove the residual stains on the surface In the dried grapes, finally the peeled grapes are fermented for a second time, and after a month of fermentation, it is done.

The process of making wine is not complicated, and homemade wine goes through 5 steps: 1. Mash the grapes. 2. Put it in a brewing vessel.

3. Add sugar and yeast for fermentation. 4. Seal for preservation. 5. Leave it for 21 days and filter it into a container.

This completes the brewing.

Step 1: Mash the grapes by hand or with a tool. There is no need to remove ** first. For easy mashing, use a large bowl. Don't be afraid to get your hands dirty in this way, grape stains will only last for a maximum of two days.

Step 2: Pour a bowl of grapes into a large gallon jar. If the container is glass, it will be most effective. Scrape off the sides of the bowl with a spatula to get the last drop of mashed grapes.

Step 3: Add the sugar to the jar and stir until dissolved. Then add the yeast dissolved in warm water. Stir your wine again until all the yeast has dissolved in the mixture.

Step 4: Fill the remaining space in the jar with 3 4 inches of warm water from the lid. Cover the jar with a cheesecloth to ensure that air can enter the jar and smoke can escape.

Step 5: Place the jar in a warm place for up to 21 days. Remove the cheese cloth and taut the wine. Due to the fermentation process, it looks like boiled wine and settles on top. Pull it taut from the top and pour the rest into a dark glass bottle.

Let's take a look at whether the white thing is yeast, the yeast is moist and sticky, easy to be provoked by chopsticks, and the yeast has a taste of beer and bread, or carefully look at the old lady on the video screen you said to make this thing, I recommend not drinking it, because there are too many types of white fungi, be careful to eat it by mistake.

I'll give you a method: ripe purple and black grapes, even cut them off and wash them so as not to break the skin.

Soak in salt water for 10 minutes to sterilize, then rinse with water, drain the water, then put it in a basin and crush it with your hands.

Once the sugar has dissolved, bottle it and only two-thirds of it, because the grapes will swell during fermentation, which will produce a lot of gas, and if it is too full, the wine will overflow. In addition, in order not to let the outside air in, it is best to wrap the cap tightly with a plastic bag.

In summer, the temperature is high, and the wine is ready after 21 days; If the temperature is low (below 30 degrees), it can be brewed for a few more days. It should be noted that the longer it is brewed, the stronger the flavor of the wine; Once the wine has been brewed, the longer it sits, the stronger the flavor will be.

After the wine is made, the grape seeds, grape skins, and leavened flesh are strained and used with gauze or something.

Remember! Be sure to keep it clean throughout the process, and the container is best disinfected, otherwise you will repeat the mistakes of the past, this is no paste, I am also making wine, this is the method, ask me if you have a question, I wish you a successful brew!

If it is broken, it is already sour, and the grapes should be wrapped in a cloth, and then put a pot under it to stand with something. You've obviously gone bad.

This is the same as sauerkraut Ah, it's okay, it's not bad, but the place where you put it may be a little hot

Step on it, it seems like this, anyway, I've heard that it's stepped on.