Grapes play an important role in making wine

Grape self-made wine is now a more popular way to make home, with high alcohol content, pure natural, health care, health preservation effects. But there are a few things to keep in mind for homegrown wines:

1. The choice of grapes, there is no special variety of grapes, and the common red and purple grapes on the market can be used, try not to choose the green ones. It must be self-ripening grapes, otherwise it will not be sweet enough.

2. Weather selection, August to October is the best month to make home-brewed wine, because the temperature is high enough to effectively ferment.

3. The landlord asked the question, the most important role is the fermentation of sugar, because the grapes themselves are not enough sugar, need to add a large amount of sugar, under the relatively high temperature fermentation, the sugar is decomposed into alcohol and water, so the alcohol content of home-brewed wine is not fixed, according to the amount of sugar to determine the alcohol degree.

Yeast produces alcohol by anaerobic respiration.

Dyed grapes, edible grapes, etc

We all know that wine is made without wine grapes, but what is the structure of these grapes? It can be divided into two parts: berries and seedlings.

Among them, berries can be divided into more specific pulp, fruit family pit, peel, stalk and fruit cream.

1. Pulp: The flesh of wine grapes is mostly colorless, and they are different from "dyed grapes" in that the main components in the pulp are water, sugar and acid.

2. Pit: This is where wine grapes are rich in tannin substances, and when we try to chew it, we will find that the original astringency comes from here. The structure of the wine is often derived from the tannin component of the pit.

3. Peel: The peel here contains pigments, and the grape peel also contains aromatic substances, which is precisely because the grape skin is added in the brewing process, so red wine can be made.

4. Fruit stalk: In the fruit stalk, there are many components of tannins, and there is also an herbal taste that people generally don't like. It is also for this reason that winemakers often like to remove the stalk before making wine, after all, it can really ruin the taste of the wine and make people feel uncomfortable.

5. Fruit frost: If there is no fruit cream, then we may need to add yeast to carry out alcoholic fermentation with sugar, after all, yeast is produced in fruit cream. In fact, the cream is a white waxy layer that protects the grape fruit from external aggressors, and of course there is another reason for the presence of yeast.

1. Remove the grape grains and clean the grape grains with water. Put the washed grape grains in a blender and break the grape grains with a blender. Add rock sugar to the crumbled grape juice, seal and refrigerate for a month.

Filter the false residue with a filter cloth before drinking.

2. Wash the grapes you bought and dry them to ensure that there is no tap water on the surface of the fruit. Crush the grapes by hand and put them in the jar, preferably making sure the grapes are all broken! Or put the pellets in a glass jar and use a kitchen spatula to cut into the jar.

Sugar: Grape = 1:5 Pack into the container of 3 4, leaving room to prevent the bottle from bursting.

After bottling, a large number of bubbles float up, and the grape pomace also floats, forming a pomace cap. The main fermentation stage requires a trace amount of oxygen and releases a large amount of carbon dioxide. It is important not to expose to air for long periods of time.

Only the middle layer of liquor is taken by the siphon method, the upper layer of skin residue is filtered with gauze, and the bottom layer is discarded. Transfer to a container that can be stored for a long time, and can be filled. After a month of secondary fermentation, the wine is almost formed.

At this point, you can drink it. But if you want it better and more mellow, you need to age. Boiling in a pot can extend the shelf life.

Make sure that the fermentation has been completely stopped, take care to fill the bottle, tightly sealed; Low temperature (8-10 degrees is best); Store away from light.

If you want to make wine, then the first thing you need to do is to pick the ripe grapes, after the grapes are picked, you need to screen the grapes first, at this time you need to do is to remove all the unqualified grapes, and also remove some impurities in the grapes, such as some dead grass, as well as branches and leaves, etc. Before the official start of wine making, all the stems on the bunches of grapes are removed, usually leaving only the grapes. <>

Next, the grapes are mashed to make the juice and pulp of the grapes, and the mashed grapes are fermented in a special container. During the fermentation process, the sugar in the grapes will turn into alcohol, and the grape juice will directly turn into wine, but the wine cannot be drunk directly. After fermentation, the wine is pressed, and the pomace, which is made up of the skins and seeds, is separated from the liquor, and the wine is successfully made.

After all of the above, the wine is actually completed, but some wineries will also mature the wine. The wine is made directly into oak barrels, or in concrete jars, which are usually stored for a period of time, as this softens the tannins and adds flavour. During this maturation process, the winery will also blend some other varieties of wine, so as to increase the complexity of the wine.

After all of the above is completed, the next step is to bottle the wine directly, and then attach the corresponding label on the screen for packaging, and finally you can directly go to the outside world**. Whether it is a white wine or a red wine, the winemaking process is generally similar, except that the wine and the skin are not in contact during the fermentation process of white wine.

Usually, red wine is made by removing the stems from the bunches and leaving only the grapes, i.e. "destemming" (although there are some wineries that do not de-stem). The grapes are then broken up to turn them into a mixture of must, pulp, skins and seeds, etc., and then fermented to convert the sugars in the grapes into alcohol, thus turning the juice into wine. After fermentation, there is a "pressing", in which the pomace, which consists of grape skins, seeds, etc., is separated from the wine.

At this point, the wine is successfully made.

It is supposed to be made by fermenting grapes and then storing them, and they first go through a complex process.

A grape can make a () wine rock star.

a.A. b.A variety of things are used.

Correct answer: various.

What factors are most important in winemaking?

Hello, 1Effect of Temperature on Fermentation Yeasts can only live at a certain temperature. When the temperature is below 10, yeast grows and multiplies slowly.

As the temperature increases, it reproduces faster. When the temperature exceeds 35, the growth of yeast is inhibited and the rate of reproduction slows down rapidly. By the age of 40, the yeast stops budding and begins to die.

If you want to obtain fermentation broth with a high alcohol concentration and reduce alcohol loss, it is necessary to control the fermentation temperature. 2.Effect of air on fermentation is required for yeast reproduction.

In complete isolation from the air, yeast reproduction stops after a few generations. With a little contact with the air, the yeast can continue to multiply. If there is no air for a long time, most of the yeast will die.

To maintain the fermentation of yeast for a long time, a small amount of O2 must be supplied.