What are the brewing methods of sparkling wine?

1. Harvest: sparkling wine has a refreshing sour taste, grapes can be harvested without being too ripe, and the color of grape skins is not deep, so even sparkling wine, black grapes or white grapes are suitable for brewing. But we must pay attention to keep the grapes intact and avoid oxidation during picking, which requires manual picking more than brewing red wine.

2. Squeezing: In order to avoid the oxidation of grape juice and release the color of red grapes, sparkling wine is usually squeezed directly from the whole bunch of grapes, and the pressure of squeezing juice must be very mild. Grape juice squeezed out at different stages will be brewed separately. The grape juice squeezed for the first time has higher sugar and acidity, while the grape juice squeezed for the second time has lower acidity and coarser texture.

3. Fermentation: The fermentation of sparkling wine is the same as that of white wine, but it is slower at low temperature. The aroma of sparkling wine mainly comes from the secondary fermentation and culture in the bottle, and neutral yeast is usually used to avoid excessive aroma.

4. Wine jar culture blending: Before the second fermentation in the bottle, it is necessary to stabilize the wine quality, including lactic acid fermentation and tartrate removal, and then clarify the wine. In order to maintain a certain quality and style, sparkling wines are often mixed with wines from different producing areas and different years, and winemakers make specific brand flavors.

5. Add sugar and yeast: The process of alcohol fermentation will produce carbon dioxide. The brewing method of sparkling wine is to ferment in the already produced wine. The carbon dioxide produced in the fermentation process is sealed in the bottle and becomes bubbles in the wine. Adding 4 grams of sugar per liter can produce bubbles of about 1 atmosphere in wine, and the amount added in champagne area is about 24 grams per liter.

6. In-bottle secondary fermentation culture: The method of in-bottle secondary fermentation originated from champagne and was originally called champagne manufacturing method. Now, in order to avoid confusion, as long as it is not brewed by champagne, it is renamed as méthode.

Traditional Nell). Put the wine with sugar and yeast into a bottle, seal it and ferment it at low temperature, preferably around 10℃, so as to brew fine bubbles. After fermentation, it is directly cultured in a bottle for several months or years.

7. Artificial shaking bottle: After fermentation in the bottle, the inactivated yeast precipitates at the bottom of the bottle, which can improve the aroma and taste of the wine, but it must be removed before listing for beauty. The brewed sparkling wine cannot be replaced, so it is not easy to remove the wine residue. The traditional method is that the bottle shaker rotates one-eighth of a circle every day and lifts the inverted bottle onto the herringbone frame. After about three weeks, all the sediment will be completely accumulated in the bottle mouth to facilitate the removal of wine residue.

8. Machine bottle shaking: In order to speed up the bottle shaking process and reduce the cost, there are many kinds of bottle shaking machines that can replace manual bottle shaking.

9. Open the bottle to remove the wine residue: In order to remove the sediment from the bottle mouth without affecting the sparkling wine, the action must be very skilled to be competent. A more modern method is to insert the bottle mouth into the salt water at -30℃ to make the wine residue at the bottle mouth form ice cubes, then open the bottle and push the ice cubes out of the bottle by using the pressure inside the bottle.

10. Sugar sealing: a small amount of sparkling wine will be lost in the process of removing wine residue, and it must be replenished. Colleagues also need to add different amounts of sugar according to different block sparkling wines. For example, the sugar of brut type is below 15g per liter, the semi-dry type (demi-sec) is between 33 and 50g, and the sweet type (doux) is above 50g. Because of the high pressure, sparkling wine must be sealed with a large diameter cork and fixed with a metal coil.