How do you make a bottle of dry red wine?

The winemaking process varies depending on the type of wine, and the steps to make a dry red wine are: grape harvesting, destemming, maceration and fermentation, pomace separation, aging, clarification and bottling. To make a dry red wine, the sugar in the grape juice needs to be completely converted into alcohol, so dry red wine is not sweet.

Steps in the production of dry red wine:

Grape harvest. When the fruit is ripe, it is the best time to harvest the grapes, and it is necessary to choose the fruit that is ripe enough, with thick waxy skin and good coloring.

Destemming and breaking. The taste structure and color of dry red wine are mainly due to the tannins and red pigments in the grape skin, so the skin must be broken first to let the grape juice contact with the skin, so as to release polyphenol phthalein substances.

Maceration and fermentation.

The skins are placed in vats along with the must, and the skins are soaked while fermenting.

Separation of slag. The juice from the grape skins is much thicker than that of the first wine, with a high red tannin content but a lower alcohol content.

Aging. This process is very important, as almost all high-quality red wines are cultured in oak barrels, which not only complement the aromas of the red wines, but also provide the right amount of oxygen to make the wine more mellow and harmonious.

Clarify. In order to make the wine more beautiful and structurally stable, this process is usually clarified.

According to the technical requirements of craft wine, a fermentation of 7-15 days, and then the separation of skin residue, the separated wine can be drunk, if you want the taste and aroma of the wine to be better, you can also carry out secondary fermentation, the time of secondary fermentation is 1-18 months, the specific time can be determined by yourself according to your preferences.

Method: Remove the grape stems (be careful not to cut them, don't break the grapes) and rinse them down with water to control the moisture. Crush the grapes one by one and put them in the container, crush all the grapes, pour the sugar into it and mix evenly, wrap the bottle tightly with gauze, and place it in a warm place, the grapes and grape skins float up after a day, at this time, you can stir it with chopsticks, and continue to seal the mouth After the fifth day, in short, I will use chopsticks to stir the grape skin down every morning.

On the 10th day, the wine was very clear. On the 13th day, I took out all the impurities such as grape skins, closed the sealed lid, and continued to stuff. On day 15, open the lid and filter into another sealed jar for further storage.

On the 17th day, it was a beautiful color, and at this time there will be grape yeast at the bottom of the bottle, so continue to strain the wine again, and the yeast will be strained out.

Dry red wine is a frequent guest on people's tables, it tastes luscious and mellow, so how to drink dry red wine, the following is how to drink dry red wine that I have arranged, welcome to read.

How to drink dry red wine

Do not add drinks or ice cubes, adding carbonated drinks to dry red wine will destroy the original pure flavor of the wine; Dry red wine does not need to be chilled, and can be drunk at room temperature (around 20).

1. Never add drinks or ice

The addition of carbonated beverages to dry red wine will destroy the original pure flavor of the wine, and the nutrition and efficacy of the wine will also be affected due to the addition of large amounts of sugar and vapor. The wine is diluted with ice cubes and is not suitable for consumers with excessive stomach acid and canker disease.

The correct way to drink is to drink without any added substances.

2. No need to be chilled

General. Dry red wine can be drunk at room temperature (around 20), it does not need to be chilled, it is best to pour it into a glass after opening it and let it sit for a while until the wine has breathed air. Dried white grapes are chilled (8 12 ) and then served for better taste.

How to taste wine

1. Look. Tilt the wine 45 degrees against the white background, where the walls of the glass are combined with the wine. The older the wine, the lighter the color, and the older the wine, the darker the color.

Purple represents 1-2 years, ruby red 3-8 years, garnet red 8-15 years, and brick red represents more than 15 years old).

2. Knock。Shake the glass counterclockwise to release the aroma. Look at the speed at which the wine flows evenly from the wall of the glass, the thicker the wine, the slower the flow rate, and the higher the alcohol and sugar content.

3. Smell. Gently pour the wine into the glass, smell the original taste of the wine, and then shake the glass to allow the air to fully contact the wine, and volatilize the aroma of the wine into the glass, and then smell again. This process is repeatable.

4. Product。Take a sip and inhale some air to better identify the aroma of the wine, and then let the wine fully touch all parts of the mouth like a gargle, so as to completely distinguish the taste of the wine.

1. Clean the grapes and dry them in a cool and ventilated place.

Second, the bottles and cans should also be cleaned and disinfected.

3. Pick the grapes one by one.

Fourth, add white sugar according to the ratio of one and a half catties of ten catties of grapes, and rock sugar can also be used.

5. Break all the grapes by hand and mix them with sugar.

6. Put it in a sterilized wine tank.

7. The tank can not be filled, and one-third of the gap should be left for fermentation, if it is full at the moment, it will overflow after fermentation.

8. The next day, fermentation had already begun, and there were tiny bubbles mixed in with the flesh that was gradually floating.

9. In the state of eight days, the wine has been purple-red. The bubbles at the water seal are about 15 a minute, and everything is normal.

10. In about 20 days, you can filter the wine lees, carefully disinfect all the things that need to be used, remove the sake lees, filter it with gauze and squeeze out the wine juice as much as possible.

Ten. First, the filtered wine is bottled and sealed again, poured once a month in the future, and the lees precipitated below are filtered out, of course, it must be thoroughly disinfected every time, and it can be drunk after half a year.

Ten. Second, the finished product drawing.

Recipe: 10 kg of Jufeng black grapes, 1150 grams of old rock sugar, 1 wine jar.

Preparation of dry red wine:

1. Buy fresh and ripe Kyoho grapes, cut them off with the stems and soak them in salt water for 10 minutes.

2. 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.

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

4. Spread out to dry the water under the sun, dry it in the sun, and there can be no raw water.

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

6. Sprinkle some rock sugar at the bottom of the bottle, take the grapes in the left hand and pinch them 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 side.

7. The bottle is filled to seven minutes full, and small bubbles are expanded and floated when the empty space is reserved for fermentation, and the lid can be lightly covered, without the cover being too tight.

8. When the solids have all floated up, the grape slurry begins to ferment, and the small bubbles continue to move up slowly.

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

Ingredients: 1200 grams of grapes.

Excipients: 200 grams of sugar.

To prepare homemade dry red wine.

1.Cut the grapes one by one, rinse them and soak them in lightly salted water for 20 minutes, then rinse them and let them dry in a cool place.

2.Take a clean large pot, clean it by hand, crush the dried grapes one by one, and separate the pulp and peel 3Add the sugar in proportion.

4.Stir the sugar with the grapes with chopsticks.

5.Put all the mixed grapes and juice and meat into a water-free and oil-free clean glass bottle, fill it for about 7 minutes, seal it and store it at room temperature.

6.It takes about 20 days or so, and if there are no bubbles in the bottle, it is all fermentedOpen the cap and use a colander to carefully remove the pulp and peel floating on the top, and then squeeze out the juice inside8

Carefully pour the wine, filter it and seal it in a glass bottle for preservation (to prevent the pulp sediment from sinking to float up, you can also use a clean hose to suck the wine out).

If you don't add sugar when making wine, it's just dry red. Sugar tastes better, generally a pound of grapes plus three taels of sugar. That's sweet wine.

When making wine, wash and dry the grapes (or dehydrate them in a washing machine and wrap them in a rag), scratch the grapes and put them in a clean container that is not full (leaving a third of the space) and tightly closed lid. Don't: When making wine, do not get it in raw water and oil (it is easy to spoil).

Open the lid and deflate more than twice a day (shake it a few times), and finally no longer deflat, so you don't need to deflate anymore.

After a month, pour the container, filter. It is best to pour several times to remove the sediment. Store in a cool, closed place.

First wash the grapes, pick out the bad ones, then dry the surface moisture, then use a clean plastic bag or disposable gloves to pack the grapes into a clean bottle and put rock sugar in a ratio of 5:1, and finally screw the lid [not too tight, to prevent the bottle from bursting]. After a week, you can drink the beautiful house wine.

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

There are two important points in the production of dry red wine:

1. Choose fresh purple-red grapes or darker grapes;

2. Let the fermentation go through thoroughly, and convert all the sugars into alcohol.

Process: After the grapes are washed, the stems are removed and the rotten and shriveled ones are picked, then the grapes are kneaded and crushed, and placed in containers such as jars, jars, or bottles. Add about 15% of the total amount of grapes with sugar, rock sugar or honey, stir properly, cover with several layers of clean and fine white cloth, and wait for fermentation to proceed.

Generally, it can be made in one month, and the grape skin and impurities can be filtered out.

Note: Do not over-rinse the grapes, the fermentation power is the wild yeast on the grape skin; The ambient temperature should not be too high; Pay attention to hygiene and prevent infection. The post-fermentation time is long, the container should not be sealed, and the yeast mud inside will be completely precipitated before bottling and storage.

How it works:

Step 1: Pick the grapes, wash them and dry them (preferably in the shade). The glass jar is first disinfected with an appropriate amount of liquor, and then washed with water; If the sugar is made of rock sugar, grind it into pieces in advance for later use.

The second step is to squeeze and pinch the grape fruit slightly by hand, spread a layer of grapes, and then spread a layer of rock sugar, according to this method, a layer of grapes and a layer of rock sugar. It is best not to separate the skin from the pulp, so that the grapes do not float easily.

The third step is in the environment of 15 25 temperatures, after about a week of intense fermentation, the wine and grape pomace are obviously separated, then the grape pomace floating on the upper part of the wine is taken out, wrapped in a clean white cloth and squeezed out of the wine, the wine is put back into the original container, the residue is discarded, the bottle cap is allowed to stand and enter the secondary fermentation, the time is about half a month.

In the fourth step, the newly made wine is allowed to rest for a further period of time, at which point the wine can be pumped into a clean, dark bottle with a straw, sealed and stored at 14-17 degrees Celsius (Celsius) away from light.

It is done by putting the grape stems together, and the fermentation time is slightly longer, just like the normal method.

Sorting raw materials.

In order to make high-quality wine, it is necessary to have good grape raw materials, and the ripe grapes should be sorted as soon as possible after they are picked to remove rotten, unripe fruits and leaves from the raw materials.

Destemming and breaking. The grape raw material is carefully selected and then destemmed, that is, the grapes are separated from the stems and the grapes are broken. In general, the process of destemming and crushing should not be too vigorous, if the grapes are crushed too much, the inferior tannins will be extracted, and the resulting wine may be rough and difficult to eat.

Impregnated with skin. Impregnation with skin is impregnation of skin. After destemming and crushing, the grapes are macerated in fermentation vessels (stainless steel fermentation tanks or oak barrels) together with the belt juice, and this is how the beautiful color of the red wine is achieved.

Alcoholic fermentation. After maceration for a certain period of time, the alcoholic fermentation can begin, and the thrilling jump from grape to wine is here. Alcoholic fermentation is a process in which the sugars in grapes are converted into alcohol by yeast and CO2 and heat are released.

Separation of slag. After the end of alcoholic fermentation, the "original wine" is born, and it is necessary to separate the wine from the pomace. The pomace can also be "squeezed" by pressing some wine, of course, the quality of these pressed wines is certainly not as good as the directly separated "artesian wine".

Malolactic fermentation.

Wines that have been separated from pomace usually undergo malolactic fermentation. This process converts the spicy malic acid in the wine into a softer lactic acid. Through this process, the acidity of the wine becomes more palatable.

Some wines can be filtered and some need to be aged, either in stainless steel tanks or in oak barrels. Not all wines are suitable for aging in oak barrels, and some weaker wines will lose their fresh floral and fruity aromas if they are aged in oak barrels, so oak barrel aging is not a gimmick for hype.

Filter cans. The wine needs to be filtered before it can be filled, and the clarified wine is poured into the bottle, corked, labeled, and a bottle of red wine is ready to leave the factory.