Does anyone know how to make red wine? The whole process 50

If you knew, you would have gone to be a winemaker.

Preparation materials: 10 catties of Jufeng grapes, 1150 grams of old rock sugar, 1 wide-mouth large glass bottle (wine jar).

1. Buy fresh and ripe Kyoho grapes, and don't pick grapes that are damaged.

2. Cut off the grapes and put them in a pot and soak them in salted water for 10 minutes.

3. Gently rub the skin of the grapes in salt water with both hands, wash off the dust and pesticide residues, and discard the bad ones.

4. Wash twice with clean water, and finally use warm boiled water once to drain the water.

5. Spread the grapes under the sun to dry the water, dry them some, and there can be no raw water.

6. Put the old rock sugar in a basin and knock it into fine pieces in advance for later use.

7. Wash the prepared bottle in advance and dry the water, and rinse the inner wall with liquor before use.

8. Sprinkle some rock sugar at the bottom of the bottle, take the grapes in the left hand and pinch it in the bottle with the right hand, a layer of grapes and a layer of rock sugar, and sprinkle a layer of rock sugar on the top.

9. The bottle is filled until it is seven minutes full, and when the empty space is reserved for fermentation, it expands and floats into small bubbles, and the lid can be gently covered, and the lid is not too tight.

10. On the third day, the grape slurry began to ferment, and the small bubbles continued to slowly move upward.

11. The fermentation is completed in about ten days, the lid is tightly closed, and then the grape fruit slowly sinks, and it can be drunk after a month, the finished wine is poured directly into the wine bottle, and the grape pomace is wrapped in a soup bag or gauze to squeeze out the wine, and drink after precipitation.

The process of making red, white and rosé wines.

The first is to harvest the grapes, the harvest season is from September to October, the use of a sugar meter to observe the grape grains, to determine whether it is ripe, the harvest of grapes must be in the night fog to the early morning time, in order to maintain the freshness of the grapes.

Pressing, in which the grapes are peeled and destemmed, the skins and seeds are placed in the fermentation tanks, followed by fermentation, where the must is fermented for 10-20 days, producing carbon dioxide and heat that make the juice bubbling and tumbling. At this time, it is necessary to observe carefully, adjust the temperature, and do not make the temperature too high.

With the addition of yeast, the temperature of fermented red wine should not exceed 30 degrees.

Post-fermentation, the wine produced after fermentation has a certain amount of sugar left behind, which is called residual sugar. The second fermentation has a decisive impact on the quality of the wine. The carbon dioxide from the first fermentation disappears and the malic acid in the wine is converted into lactic acid.

At this time, most of the yeast precipitates, and the acidity is also reduced, so it is called reduced acid fermentation.

Red wines are matured in oak barrels or other fermentation barrels for 1-2 years.

This is followed by the cellar, where it is matured in the bottle over a period of 3-6 months after bottling. There must be no mould or cracked cork during the bottling process.

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 many methods of making red wine, and the common characteristics are destemming, pressing, and then the pulp, core, and skin are all packed into fermentation vats for fermentation, and the fermentation process is carried out at the same time as the alcoholic fermentation and the extraction of pigments and flavor substances. Fermentation vats or tanks need to be treated with a low dose of sulphur dioxide first to prevent microbial contamination. While the must is fermented in vats to produce alcohol, the skins and pulp are soaked in the must, which releases the colour and durability of the wine within 5-7 days.

Red wines are generally made using the traditional fermentation method (there are also rotary tanks, CO2 maceration, hot extraction and continuous fermentation). The brewing process is:

Process flow diagram.

After the harvested grapes are delivered to the winery: Breakage (separates the pulp and juice from the grapes) Destemming (removing the barley flavor from the stems) First fermentation (during fermentation, the tannins and red pigment in the grape skins will seep into the fermenting must, which is called maceration). The maceration time is usually 4-5 days or 2-3 weeks, depending on the type of red wine. Brewing a "new wine" with a lower tannin content and a softer and easier to eat will have a short maceration time; To make a red wine that can be stored for a long time, the maceration time needs to be extended due to the need for sufficient tannins.

Extraction of the natural flow of the wine from the fermentation tank (dripping wine) Grape pomace pressing (to obtain more tannic presses) Careful mixing (blending) of artesian and pressed wines Aging (i.e. malolactic fermentation or post-fermentation, which converts the sour malic acid into a smoother and more stable lactic acid) Clarification (precipitation, separation and fine filtration) Ageing (6 months to 2 years in large barrels) Bottling (early drinking wines are bottled 2-6 months after harvest, aged wines are bottled after 2 years of rotation).

A good dry red wine should have the following characteristics:

1) There are natural ruby red, fuchsia, garnet red, etc.

2) It has the typicality of dry red wines of this variety. This depends on the integrity and ripeness of the grapes, and generally the relative density of the grape juice is at least under the conditions for it to develop.

3) The acid content of the wine should be, and the maximum should not be exceeded.

4) The wine has a low tannin content, which should not make the wine feel astringent and too astringent (during the fermentation process, the pomace will be in contact with the wine for a long time, and some tannins will be dissolved in the wine).

5) The wine should be as fully fermented as possible. The amount of residual sugar is below.

6) It has a rich and long aftertaste, soft taste, full body, and a sense of perfection.

7) The wine has a strong but not strong taste, mellow and harmonious, without astringency, dryness or pungent tongue and other evil tastes.

1.Harvest.

2.Break the skin and remove the stem.

3.Maceration in fermentation.

4.Juicing. 5.Cultivation in oak barrels.

6.Culture in the vat.

7.Clarify. 8.Bottling.