Traditional Culture Encyclopedia - Traditional virtues - Technological characteristics of wine
Technological characteristics of wine
Secondly, in order to extract effectively, the fermentation temperature should be higher than that of liquor; In the process of fermentation, the juice is circulated by external mechanical power.
Thirdly, because the fermentation broth contains many phenolic compounds, such as tannin, which has certain antioxidant capacity, the requirements for oxygen isolation and antioxidant measures of wine are not strict. Sweet red wine should even be slightly oxidized to get a strong body.
Fourth, expensive high-grade red wine generally induces malic acid-lactic acid fermentation.
Fifthly, fermentation methods can be divided into simultaneous fermentation of juice peel and residue (such as traditional method, rotating pot method, carbon dioxide impregnation method and continuous fermentation method) and pure juice fermentation (such as hot extraction method).
Six, fermentation methods are divided into open fermentation and closed fermentation, and most traditional red wines in China adopt open fermentation. In recent years, the new production mode of red wine is mostly closed fermentation.
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