The basic ingredient of red wine

Very complex composition of red wine, is the most water, accounting for more than 80 percent, followed by alcohol, generally 10% to 13%, the remaining material and more than 1000 kinds, more importantly, there are more than 300 kinds of .

Other important components such as red wine sour wine, fruit of, minerals and tannin acid.

Although the proportion of these substances is not high, but it is the decisive factor in wine quality merits.

High quality delicious wine, because they can present an organizational structure, balance, taste people have in endless enjoyment.

Wine of the brewing process

The first set of

1, the first is to stem, that is, the berry from the comb-like branch been taken down. Particularly large due to branch contains tannins, the liquor has an unpleasant taste.

Second, squeezing fruit. When brewing wine, grape skin and grape flesh is pressed at the same time, the red pigment contained in red wine, grape skin is pressed when the release of. For this reason, all the color is red wine.

Third, juice and fermentation. After juice, can be produced wine - grape juice. With wine, good wine can be brewed. Wine is a product obtained by fermentation. After fermentation, the sugar contained in grapes will gradually turn into alcohol and carbon dioxide. Therefore, in the fermentation process, less and less sugar, but alcohol is increasing. Through the slow fermentation process, can spawn delicate aromatic taste of red wine.

4, add sulfur dioxide. To maintain the wine's fruit and freshness, you must immediately after the fermentation process in the sulfur dioxide treatment. Sulfur dioxide can prevent oxygen from the air to cause oxidation of the wine. New wine in about 3 weeks after fermentation, must be precipitated and for the first barrel. Second precipitation to 4 to 6 weeks. Precipitation frequency and time sequence, is entirely the taste to be achieved.

Fifth, keep the wine in barrels, 3 to 9 months later, we should bottling up. Previously, to cork to seal wine bottles, and now (since 2001) a lot of technological innovation by new bottling plant are sealed rotary vacuum bottle.

Second

A. In addition to stalk: the so-called inter Terrier, is the wine in order to avoid extra bitter taste, and remove the stems from the fruit.

B. fragmentation: breaking gently rub the crushed fruit, called broken.

C. Fermentation: In the broken grapes (with peel and seeds) and add yeast. Because of the color of red wine from the skin, while astringent taste is the taste of the seed is released.

D. juice: to squeeze the juice after fermentation of wine.

E. Fermentation: The wine will squeeze and peel, seed separation, and then only in the fermentation of wine. This stage is to determine the critical taste of wine, fermented and cooked into a completely different person shall taste of wine.

F. slag: fermentation finished, the remaining material will be automatically dissolved precipitate, can be successfully removed, a process known as slag.

G. ripening: then into barrel to enable it to fully ripen, ripening into a period of approximately two (but who have matured under the age of two).

H. bottle: bottled immediately after ripening.

Shelf life of wine knowledge

Red wine is not the year the older the better. Wine above the year is the year of the grapes used by the brewing. The majority (99%) of the wine aged capability does not have the best drink of the wine varies depending, generally 2 - 10 years between. Only a few exceptionally good wine has aged only ability. Some of France's top wine of the vintage Italian capacity for decades or even centuries. Chateau Bordeaux wine even save many more than one century, still suitable for drinking.

Storage Considerations

Asked the right temperature, theoretical temperature around 12 ℃ can ,7-18 ℃

Asked the dark, because the ultraviolet light wine will mature - to avoid vibration

Horizontally, to keep the cork moist and prevent air entry, wine oxidation

Avoid too moist, to prevent the growth of bacteria

Storage Location suggestions:

Under the bed, garage, closets, cellars, etc.

How to save wine opens

Held a wine cork sese should be back, put the bottle into the fridge, upright display.

Generally, white wines can be opened after 1 week in refrigerator.

Red wine can usually open after 2-3 weeks in refrigerator.

The difference between red wine and red wine

The so-called dry wine (dry white, red) refers only to the amount of sugar in wine, and no other meaning. In accordance with the provisions of the standard, dry wine sugar content in the 4.0g / L the following. Because this type of wine with low sugar content, not sweet, so more demonstration of the grape fruit, fermentation and aging of wine left mellow. Traditional wines are sweet wines, the sugar content in 50.0g / L or more.

Dry red wine "dry" is borrowed from the champagne brewing a word that does not add any water, spices, alcohol and other additives, the direct use of pure grape wine brewing. Red grape juice, grape skin does not filter kernel, grape juice drink led to another filter, brewing process, the grape skin color dissolved in wine, dry red wine. Dry red wine there are two types simply filter; other residue will continue to squeeze. Pressing the dry red wine contains more tannin flavor thicker.

In other words, drink up and red is not sweet. In China, when people drink red drink like Sprite mixed, indicating that consumption is in fact not suitable for drinking red wine, red wine, but orthodox.

The difference between wine and red wine

Many people think that wine is wine. In fact, the two wines have a certain distinction.

Wine variety. Generally divided into non-sparkling wine and sparkling wine, two broad categories. No sparkling wine was divided into white, red and rose wine are three; bubble champagne wine represented. In addition, add the brandy and sherry; join the grass roots, bark, a traditional fermented wine vermouth into the legal system, are similar wine products. But in general, we can be divided into the following five types of wine:

(1) Static wine - red wine, white wine, rose wine

(2) Sparkling Wine - Champagne

(3) fortified wine - Porter, Shirley, natural sweet wine

(4) Modified Wine - Vermouth

(5) He is a sweet promise

Here, we mainly to introduce the static wine, sparkling wine and fortified wine categories.

Static wine: wine excluded because the static fermentation of carbon dioxide, so called non-sparkling wine. This wine is the wine of the mainstream products, alcohol content is about 8% -13%. Stuffed grape varieties and wine-making by different ways, can be divided into white wine, red wine and rose wine.

White grape juice fermentation only, and incubation period is usually within a year, taste fresh, tannin content is low, with fruit flavor and fruit acidity.

Red wine to grape skin, pulp, seeds and fruit juice has been fermented, and the culture more than a year. Rich flavor than white wine, but with more tannin astringency, because a higher degree of fermentation, usually sweet, but not of wine than white wine stability, shelf life up to several decades.

Rose wine called "Rose Red" is used to describe its color, add red wine at the liquor derived from the skin can reduce the red Jiujin time to brew, taste between white and red wine between.

Bubble wine: because after bottling fermentation produces carbon dioxide by the two named, about 9% -14 alcohol%. Such wine to champagne district of France produced the "champagne" the most prestigious.

Fortified wines: In the fermentation process or after fermentation by adding other high concentrations of alcohol result in higher alcohol content than the former two, about 15% -22%. Long, mixed culture of different years and producing wine, wine of more stable, longer shelf life. Spanish sherry shall be such in the class.

Wine components:

Wine is not only water and alcohol solution, it is rich in content:

A.80% of the water. This is a pure biological sense, is a vine lessons directly from the soil.

B.9.5-15% ethanol, is the major alcohol. Obtained by the fermentation of sugar, it slightly sweet, but also to the wine to mellow the flavor.

C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; some alcohol fermentation and lactic acid fermentation generated, such as lactic acid and acetic acid. The major acid, the acidity in the wine flavor and balanced taste plays an important role.

D. phenolic compounds. 1-5 grams per liter, which is mainly natural red pigment and tannin, these substances determine the color and structure of red wine.

E. 0.2 to 5 grams per liter of sugar. Sugar content of different types of wine were much different.

F. aromatic substances (several hundred milligrams per liter), they are volatile, many types.

G. amino acids, protein and vitamins (C, B1, B2, B12, PP). They affect the nutritional value of wine.

Therefore, the amount of drinking wine is beneficial to human health, protect blood vessels and prevent arteriosclerosis, lower cholesterol levels.