The process of making red wine

1, first of all, find the altar, clean, it is best to use cool water and then swung again, dry water control.

2, to the market to buy grapes and sugar several pounds, spare.

3, the grapes cleaned to your own psychological acceptable degree, because you can not wash too clean, the surface of the grapes is said to be a natural yeast, grape fermentation into wine depends on it. Put the grapes in a basin and leave them to dry.

4, fill the altar. The grapes should be crushed one by one and put into the altar.

5. Then put sugar (the ratio of grapes to sugar is 10:2) and mix well.

6, loaded, the altar mouth can not be closed for the time being, because the fermentation of wine needs oxygen, so a few days before the use of a napkin to cover the mouth of the bottle on it.

7. After three days, use chopsticks to carefully stir the grape juice, even the sugar deposited at the bottom of the altar, and then close the altar.

8. Subsequently, open the lid every day to stir it up and smell your wine in the process; during winemaking and fermentation, you can see visible bubbles going up, and from time to time you can hear the gurgling sound of the bowl above the altar, which is sealed with water, being topped off by the accumulated gases. This is evidence that the grape seeds have completely separated from the skins and that the pulp has fermented more fully. Smell is not very strong, but that sweet taste, but also slightly with a bit of wine, more like the usual smell of the kind of fruit corruption;

9, followed by the 10th day or so, ready to filter can be used with ordinary gauze, and will be washed and then boiled in boiling water over the gauze, the main one is in order to disinfect the second is to prevent the raw water will be treated to the wine to go, standby.

10, the gauze carefully spread to the mouth of the prepared large glass bottle, pour wine filtration.

11, in the used gauze clean, and then the second filter; the wine filtering pour the original altar.

12, after filtering, must be only one bottle full, this is to prevent the wine and air contact;

13, and then cover the lid, along the edge of the altar into the raw water, sealed.

14. You can drink it after one month; three to six months is the best drinking period.

Note:

1, such as picking fresh grapes, the top of the visible layer of white frost, that is natural yeast. Under normal circumstances, the yeast can inhibit harmful bacteria, winemaking grapes can not be washed, remove debris and bad fruit can be used; so as to protect the natural yeast on the fermentation of good; I take into account the pesticide problem on the skin, or recommended to wash.

2, do the ratio of wine: 1 pound of grapes, 2 two sugar, so that the sweetness is big, good taste.

3, the choice of altar must be with the rim, in order to add water to the rim; such as the use of tap water must be precipitated and then used.

4, winemaking grapes and raw grapes are not the same requirements, not afraid of acid, do not seek sweetness, the market can not sell the cheap grapes, but requires a strong aroma.

5, altar absolutely do not add water, especially to avoid raw water into.

6, found that the aroma, wine flavor is stronger, can be filtered, bottled, sealed. If the fermentation time is too long, the wine will become bitter and spicy, not good to drink.

7, after the wine is sealed, it should be opened from time to time to open the gas, but when you open the bottle to release the gas, you should slowly release the gas; here please rest assured that usually just slightly on the edge of the cover, sealed with water is absolutely not explosive.

8, the sealing of the brewing, it is best to put in a place to avoid light, so you can protect the color, you can then set on a layer of black plastic bags.

9, if the wine continues to bubble when sealed, proving that fermentation continues.

10, color. Red wine comes out purplish-red; white wine comes out greenish-white.

11, in the process of winemaking, found above the white mold, in fact, fermentation bubbles, not white mold.

12, in the winemaking, must pay attention to, where all the containers used, items in the clean, it is best to be able to use boiling water to cook again, and then dry; after the grape crushed and do not touch the metal containers or objects, in the mixing time also pay attention to don't use metal things, it is best to use boiled chopsticks, chopsticks is best unused, otherwise it may be still sticking with oil, salt, and bring in will change the flavor. Bring it in will change the flavor.

Grape picking

After nature has done its job of nurturing the grapes, the men and women in the vineyards are immediately put to work to begin the process of turning the ripe grapes into fine wine. The first stage is the harvesting of the grapes, which usually takes two days. Traditionally, the grapes were picked by hand in bunches. Nowadays, many vineyards have implemented mechanical picking, which does have a number of advantages over manual labor, being faster (essential in certain environmental conditions, such as sudden changes in the weather during the picking phase), cheaper (a single picker can do the same amount of work as 50 pickers), and more timely (the picker can also work at night). Mechanical harvesting, although very efficient, requires the vines to climb and grow in a specific way, which many winemakers believe does not give the best grapes. So hand picking remains a fundamental step in the production of fine wines.

Destemming and pressing

The picked grapes are immediately taken to the winery and destemmed to separate the bunches of grapes (formally known in botanical parlance as the berries) from the stems. If the stalks are left in place, they can give the original juice an unpleasant grassy flavor, and too much tannin can give the wine a heavy bitter taste. The destemmed grapes are then squeezed to allow full contact between the juice and the skins of the grapes. Squeezing not only colors the juice, but also facilitates subsequent fermentation.

Fermentation and maceration

During fermentation, the sugars in the must are converted into alcohol and carbon dioxide (CO2). There is a natural layer of yeast on the skins of the grapes, and sometimes winemakers add additional yeast during the fermentation process, which lasts about a week. The fermentation process generates a lot of heat, and if the resulting temperature is too high, it can cause the yeast to become inactive and stop the fermentation. Therefore, how to control the temperature during the fermentation process is a skill that must be mastered by a qualified brewer.

During and after the fermentation process, the must and skins are thoroughly blended in what is called maceration. This stage can last up to five weeks, but depends on the style of tannins in the wine to be produced. During disgorgement, the tannins and other flavors and colors in the skins are released into the must.

Decanting and pressing

When the winemaker believes the tannin content of the wine is optimal, he or she draws an automatic flow of juice from the bottom of the fermentation tanks, which is called "natural run-off," and then presses the remainder to obtain "pressed grape juice. "Pressed grape juice The pressed must is darker in color and has a higher tannin content, but is less delicate. Depending on the style of wine the winemaker wants to make, it may be used to blend with other wines or to maintain its original flavor. Often, moving wine from one tank to another clean tank is called "destemming".

Malolactic fermentation

During cellar aging, many red wines undergo a second fermentation, also known as malolactic fermentation. This process turns the tough, acidic malic acid into a softer lactic acid. Malolactic fermentation gives the wine a smoother mouthfeel and enriches its body and flavor.

Filtering and purification

Filtering is done using a strainer to remove grape pomace and impurities from the fermentation process. A purification device is used to remove substances that cause cloudiness and off-flavors in the wine. Many wines are purified in order to obtain a clear, stable wine. However, many traditional winemakers object to this, believing that the purification process destroys the richness and lets all the flavors escape.

Aging

The process of aging refers to the aging of wine in barrels before it is bottled. Some wines are aged in wooden barrels, while for some wines that are consumed in the current year, or for larger volumes of everyday wines, they are generally aged in stainless steel tanks. During the aging process, the wine will gradually take on rich aromas and flavors. At the same time, the impurities in the wine will be deposited to the bottom of the barrels and removed to obtain a clearer wine. This process is very important to facilitate the aging process that continues in the bottle after the wine has been bottled.

Blending

After the wine has matured, the winemaker can blend several different wines into a new one, if desired. For example, wines made from grapes grown in different vineyards (with different flavors) can be blended together, or wines grown in the same vineyard but made using different techniques (e.g., some fermented in tanks while others fermented in barrels) can be blended. Sometimes hundreds of different liquors are blended to bring us a fresh and unique wine.

Bottling

After the wine is put into its final container, the bottle, it is sealed to prevent oxidation. One of the biggest controversies in the wine industry right now is the issue of sealing - which is better, the traditional cork or the new bottle seal? More and more winemakers are considering the Steven's Bottle Seal (the new screw cap) as an alternative to the cork as the ideal seal for wines that should not be stored for long periods of time.