How can you make the best white wine at home? 10

White Wine White Wine: Ordinary white wine is customarily made from pure, peeled white grapes that are pressed and fermented; But purple grapes can also be used, just with more care during the pressing. The unfermented must is precipitated or filtered, and the temperature in the fermentation tanks is lower than that of the red wine, in order to better preserve the fruitiness and freshness of the white wine.

The specific process is as follows:

1 Once the harvest has begun, the grapes should be delivered to the winemaking site as soon as possible, so that none of the grapes used are crushed.

White wine. 2 Separate the grape beads, remove the branches and pits, and then add yeast to the juice.

3 To better preserve the fruity aromas of the white grapes, allow the skins to soak in the juice for 12 to 48 hours before fermentation.

4 Using a horizontal grape press, the white wine is fresher and more fragrant. The pressing process is carried out quickly to prevent oxidation of the grapes.

Ingredients: 10 kg of grapes, 500 grams of liquor.

Excipients: 3 grams of yeast powder, kilograms of sugar.

The steps are as follows: 1. Select grapes with small grains, high ripeness, dark color and no rot;

2. Gently knead and crush the grapes, pinch the fruits, do not crush the grape seeds, and the loading amount does not exceed 70% of the container volume;

3. Next, put the grape juice, yeast powder, white wine, and sugar into the container before calling;

4. After the grapes are loaded into the fermentation container, the fermentation will start about 12 hours, and the grape pomace will be pressed into the wine twice a day in the morning and evening, and the fermentation temperature should not exceed 30 degrees Celsius, and the operation will continue for a week;

5. When there is no obvious bubble in the fermentation broth, the fermentation is over, filter the liquor with gauze, and fill the bottle with the filtered liquor and place it in a dark and low temperature place to naturally sensitize aging and clarify;

6. After storage for one to two weeks, separate the supernatant with a siphon and clearing, put it into other containers, fill the container as much as possible, and tighten the cap.

Ingredients: 10 kg of grapes, 500 grams of liquor.

Excipients: 3 grams of yeast powder, kilograms of sugar.

The steps are as follows: 1. Select grapes with small grains, high ripeness, dark color and no rot;

2. Gently knead and crush the grapes, pinch the fruits, do not crush the grape seeds, and the loading amount does not exceed 70% of the container volume;

3. Next, put the grape juice Fengkuan, yeast powder, white wine, and sugar into the container;

4. After the grapes are loaded into the fermentation vessel, the fermentation will start about 12 hours later, and the grape pomace will be pressed into the wine with a tool twice a day in the morning and evening, and the fermentation temperature should not exceed 30 degrees Celsius, and the operation should be continued for a week;

5. When there is no obvious bubble in the fermentation broth, the fermentation is over, and the liquor is filtered with gauze, and the filtered liquor is filled with bottles and placed in a place protected from light and low temperature for natural aging and clarification;

6. After one to two weeks of storage, separate the supernatant with a siphon, put it into other containers, fill the container as much as possible, and tighten the cap.

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 process of making white wine is as follows: the grapes are sorted and destemmed, pressed, the juice is separated from the skin and clarified, and the wine is fermented at low temperatures, aged and post-processed to make a dry white wine.

Process flow diagram.

The following points should be paid attention to in the production of white wine:

1. You don't need grape coatings to make white wine, so the grapes are crushed first when they are transported to the winery. Occasionally, the winemaker will leave the grapes in the must, but usually the juice is pressed shortly afterwards in order to improve the taste of the wine.

2. The first batch of grape juice flowing out of the juicer has the most mellow taste and the purest aroma. Therefore, the finest wines are made from the first batch of grape juice, i.e. "naturally flowing". As the pressing progresses, the bitterness of the teaching is released from the grape coat.

To ensure that the wine is not harmful to health, the yellow-green, opaque, sweet liquid of the pea soup should be removed from the grape juice. Leave overnight in a large container of refrigeration and settle quietly; Or remove the slag by centrifugation.

3. After the grape juice is clarified, it is ready for fermentation. There are two basic ways in which fermentation affects the smell of a wine: temperature and the container used.

The low temperature preserves the original flavor of the grapes. Fermentation is exothermic in its natural state, so the large vessel for fermentation is generally cooled with running water to maintain between 10. High temperatures speed up biochemical reactions and shorten the fermentation process, but aromas are lost in the must process evaporation.

Most wines are fermented in inert containers. In wineries around the world, you'll find a wide variety of vats in old wooden, stainless steel or lined concrete. If a winemaker wants to use oak to make the wine more complex, he needs to add oak to the fermented wine.

The most widely used are the forests of the Allier or Nevers in France and the oak of the United States.

4. In order to obtain a fresh and refreshing product, attention should be paid to preventing lactic acid fermentation that will lead to a decrease in acidity.

5. 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 flavor of the wine will be reduced, and even the oxidized taste will appear.

A good dry white wine should have the following characteristics:

1) The color of the wine should be similar to colorless, light yellow with green, light yellow, straw yellow, golden yellow, clear and transparent.

2) It has mellow, elegant, beautiful and harmonious fruit aroma and wine aroma.

3) It has a clean, mellow, elegant and dry taste, and a harmonious fruity aroma and wine aroma.

4) alcohol content (20)7 13% (vv); Total sugars (as glucose) 4g l; Total acid (as tartaric acid): 5 l; Volatile acids (as acetic acid).

To put it simply:

One uses white grapes.

In addition, red grapes can be peeled to make white wine.

Wash the grapes. Do not use any detergent, do not wipe, rinse repeatedly with water to remove floating soil and weeds. Dry in a ventilated and cool place and avoid sun exposure.

Pick the grapes and remove the rotten ones. Add sugar, white sugar is fine, generally add 10-30%. Crush the grapes, squeeze out as much juice as possible, and mix well with sugar.

Ferment. Be careful not to fill the container too much, preferably no more than 70% of the container. Cover well, taking care not to let dirt or flying insects in to avoid contamination.

Don't seal it too tightly, because gas will be produced during fermentation, and sealing too tightly may cause **, take the pot upside down and cover it at the mouth of the bottle. After a while, when the grape skin is observed to be white, two layers of gauze can be used to remove the skin, seeds, and other impurities. Generally depending on the environment, this period varies from 7 to 15 days.

The filtered musts are packed into containers for secondary fermentation. This period also varies with the ambient temperature, generally taking 15-30 days. It is also important to note that the container cannot be sealed to avoid ** happening.

After the secondary fermentation is completed, it can be sealed in a small bottle for storage. Note that it can not be filled too early, and if the fermentation is not complete, it is also possible to fill and seal. After filling, store in a low temperature and dark place.

After secondary fermentation, it is ready to drink. The result is a slightly astringent, slightly leesed, sweet and sour wine.