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.