How does the winery make wine and what equipment does it use? Brewing process?

Screening: The harvested grapes sometimes have grape leaves and immature or rotten grapes, especially in bad years. More serious wineries will be made before brewing.

Do the screening. Every famous village that produces the best wine will carefully select the best grapes by hand.

Stem removal: tannins in grape stems have a strong astringent effect. When they are not fully ripe, they often smell pungent grass, so they must be completely or partially removed.

Broken skin: Because grape skin contains tannin, red pigment and aroma substances, it must be broken before fermentation, especially red wine.

Squeeze out the grape pulp, let the grape juice contact with the grape skin, and make these substances dissolve in the wine. Skin damage must be moderate to avoid it.

The release of oil and inferior tannins from grape stalks and grape seeds affects the quality of wine.

Juicing: all white wines are juiced before fermentation (red wines are juiced after fermentation), and sometimes it is not necessary to go through the process of peeling and removing stems.

Then squeeze it directly. In the process of juicing, we must pay special attention to the pressure not to be too high, so as not to release bitter taste and grape stalk taste. Traditionally, it is vertical.

Extruder. The airbag pressure is soft and the effect is better.

Removal of sediment: Squeezed white grape juice is usually mixed with foreign bodies such as grape chips and sediment, which may easily lead to deterioration of white wine, so precipitation method should be adopted before fermentation.

Because the yeast in grape juice will start alcohol fermentation at any time, the precipitation process needs to be carried out at low temperature. Red wine is soaked in the skin

At the same time of fermentation, this procedure is not needed.

Alcohol fermentation: Alcohol fermentation of grapes is the most important change in the brewing process. Its principle can be simplified to the following form: sugar in grapes+yeast.

Bacteria => alcohol (ethanol)+carbon dioxide+heat.

Usually, grapes contain yeast, which can only work normally in the environment of 10℃-32℃. If the temperature is too low, the yeast activity will slow down or even stop, and if the temperature is too high, it will kill the yeast and stop the alcohol fermentation completely. Because the fermentation process will increase the temperature, it is very important to control the temperature. About 17 grams of sugar can be fermented into 1% alcohol, so to brew wine with alcohol concentration of 12%, the sugar concentration in grape juice should reach 204 grams/liter. The alcohol fermentation of dry white wine and dry red wine will generally last until the sugar (below 2g/L) is completely converted into alcohol. As for the production of sweet wine, sulfur dioxide is added in the middle of fermentation to stop fermentation, so as to retain some sugar in the wine. Alcohol concentration exceeding 15% will also stop the operation of yeast, and alcohol will strengthen wine (Vin

Fortifie) uses this principle to add alcohol in the middle of fermentation and stop fermentation to keep the sugar in wine.

In addition to producing alcohol, alcohol fermentation will also produce other by-products:

Glycerol: Generally, wine contains about 5 to 8 grams per liter, and expensive and rotten white wine can reach as high as 25 grams. Glycerol can make wine mellow and sweet.

Easy access.

Vinegar: Yeast contains enzymes that can produce vinegar, and a variety of vinegar substances will be produced at the same time during fermentation. Vinegar is a component of grapes.

One of the main factors of wine aroma. Alcohol and acid can also produce other vinegar substances, which affect the change of wine aroma.

Necessary production equipment for wine and fruit wine production enterprises

First, from the production and processing of raw materials

1. Raw material processing equipment: crusher, squeezer and delivery pump.

2. Fermentation equipment: temperature-controlled fermentation tank.

3. Wine storage equipment: wine storage tank and delivery pump.

4. Filtering equipment: diatomite filter, plate and frame filter, etc.

5. Freezing equipment: freezer, incubator or quick freezer.

6. Disinfection system: boiler or other heating facilities.

7. Sterilization equipment: sterilization equipment or sterilization filtering equipment.

8. Filling equipment: semi-automatic or automatic bottle washer and automatic filling machine.

Second, the original wine processing

1. Raw material processing equipment: crusher, squeezer and delivery pump.

2. Fermentation equipment: temperature-controlled fermentation tank.

3. Wine storage equipment: wine storage tank and delivery pump.

4. Coarse filtration equipment, such as diatomite filter.

Third, processing and filling enterprises

1. wine storage equipment: wine storage tank and delivery pump.

2. Filtering equipment: diatomite filter, plate and frame filter, etc.

3. Freezing equipment: freezer, incubator or quick freezer.

4. Disinfection system: boiler or other heating facilities.

5. Sterilization equipment: sterilization equipment or sterilization filtering equipment.

6. Filling equipment: semi-automatic or automatic bottle washer and automatic filling machine.