How to write a paper on wine production

manufacturing method

1. is broken. Rinse the ripe red grapes with clear water to remove stalks, green grains, moldy grains and broken grains. , put it into a sterilized container (small cylinder) and crush or mash it by hand. However, before the operation, you must wash your hands, sticks, containers, etc. Clean with potassium permanganate first, then rinse with clear water, and then operate to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use tools and containers made of metals such as iron and copper.

2. Fermentation. Fermentation is under the action of yeast, the sugar in grape skin juice generates alcohol and carbon dioxide. The pre-fermentation process of red wine is that the skins and juices are mixed together, and yeast has been inoculated in the juice when the grapes are broken. Because there is yeast in the frost on the grape skin, it is not necessary to add yeast to the homemade wine when fermenting. The optimum fermentation temperature is 15~25℃, which should not exceed 35℃, but it is easier to dissipate heat when fermenting in a small container, which can generally not exceed 32℃. When peel juice is put into a container, it usually takes one day to start fermentation. At first, the liquid level was calm. At this time, there are weak carbon dioxide bubbles, indicating that yeast has begun to reproduce. After 2~3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a hat shape. When you taste the fruit juice, the sweetness gradually decreases and the taste of wine gradually increases. During fermentation, floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. On the one hand, it can prevent the grape skin from becoming moldy and sour, and at the same time, it can immerse the pigment on the skin into the juice to discharge CO2, so that the yeast can get oxygen and the fermentation is more vigorous. After the climax, the fermentation momentum began to weaken. At this time, sugar can be added, which is dissolved with wine, instead of adding it after hydration. After the sugar is completely dissolved, the fermentation is continued in the container. Finally, carbon dioxide will be released until it is weak and close to calm, the alcohol smell is very strong, the sugar drops below 1%, and the juice begins to be clear, that is, the fermentation is finished, and the peel and juice are squeezed and separated.

Squeeze. The squeezing method is to squeeze or twist with a clean cloth bag or gauze, and the red wine will flow out, which is called Yuan wine.

4. Add egg white to clarify. 30 ml of wine with about one egg white. The method is to foam the egg white, fully stir and mix it with a small amount of wine, then add it to the wine, fully stir and stand until the wine is clear and transparent, and discard the precipitate.

5. Sugar in wine. The habit of most people is that wine should be sweet. Therefore, it is necessary to add sugar to wine, and the amount of sugar added is about 12~ 14%. When dissolving sugar, use the original wine to stir and dissolve. In this way, a "rose" rich, sweet and sour red wine is made, but if it is stored in a container for 2 months, the taste of the wine will be more mellow.

wine making

1. The first step is the so-called stem removal, that is, the grapes are removed from the comb-shaped branches. Because the branches contain a lot of tannic acid, it will cause unpleasant taste in wine.

2. The next step is to squeeze the fruit, whether it is pedicled or not. If liquor is brewed, the juicing process will be faster, because if the grape pulp used for liquor brewing is left for too long, even if the grapes have been stemed, the remaining peel and stone will still release a lot of tannic acid. On the other hand, if you plan to brew red wine, the process of grape pulp fermentation is absolutely necessary. Because the red pigment contained in fruit acid is released during this time. Because of this, all red wines are red.

3. The next step is juicing and fermentation. Grape juice, the raw material for brewing wine, can be obtained after squeezing juice. With wine juice, you can make good wine. Wine is the product of fermentation. Thus, fermentation plays a very important role in the process of wine brewing. Fermentation is a chemical process that works through yeast. After this chemical action, the sugar contained in grapes will gradually be converted into alcohol and carbon dioxide. Therefore, in the process of fermentation, sugar is getting less and less, while alcohol content is getting higher and higher. Through the slow fermentation process, wine with rich fragrance and delicate taste can be brewed.

Although this has been done, the work of the winemaker is still unfinished. In order to keep the fruity taste and freshness of wine, SO2 must be added immediately after fermentation. Sulfur dioxide can prevent oxygen in the air from causing wine oxidation. After fermentation for about 3 weeks, the new wine must be precipitated for the first time and changed into barrels. The second precipitation takes 4 to 6 weeks. The number of times of precipitation and the order of time are exactly the flavor to be achieved.

Wine will be bottled after being stored in barrels for 3 to 9 months. The bottle is sealed with a cork, because wine is a living thing.

Homemade wine is simple, as follows:

● Step 1: Buy grapes.

When buying grapes, you can choose some mature grapes, even if they are scattered. These grapes are easy to ferment and the price is relatively low. Ordinary grapes, raisins and mare's milk can all be used to make wine.

● Step 2: Wash the grapes.

Because the grape skin is likely to remain pesticides, it is very important to clean the grapes. It is best to clean them one by one, then rinse them repeatedly with tap water and remove the rotten grapes at the same time. Some clean people like to peel grapes to make wine, which is not bad, but it lacks some nutrients that Pete has.

● Step 3: Dry the grapes.

Put the grapes in a container that can leak, and then add sugar when there is no water drop on the surface of the grapes.

● Step 4: Select the container.

Jars can be ceramic jars or glass bottles, but plastic containers are not recommended, because plastic is likely to react with alcohol and produce some toxic substances, which are harmful to human health.

● Step 5: Pinch the grapes and put them in a container.

After washing your hands, pour the sugar into the grapes and pinch the grapes with your hands. The operation method is to grab a handful of grapes and squeeze them so that the sugar can be fully immersed in the grapes. Then put it in the jar (the kind of wine bottle used to make medicinal wine can also be used). The ratio of grapes to sugar is 10:3, that is, 10 kg of grapes put 3 kg of sugar (friends who don't like sweets can put 2 kg of sugar, but they can't do without sugar, because sugar is an important factor in grape fermentation).

● Step 6: Seal and save.

Seal the jar. If it's a ceramic jar, you can order some wine paste at a small shop where you buy yellow rice wine. After adding water, paste and seal. If it is a wine bottle containing medicinal liquor, pay attention to cover the bottle cap tightly, and then cover the bottle cap with a tight plastic film. After sealing, the jar (bottle) should be kept in a cool place. Don't flip or open the lid at ordinary times.

● Step 7: Unsealing

In hot weather, the fermentation time of grapes takes about 20 days to a month. Now it takes about 40 days to make wine this season. After opening, filter out the grape skins floating on it with two layers of gauze, and you can drink wine directly. Note that if you like strong wine, you only need to delay the unsealing time. After unsealing, don't forget to cover the jar every time you scoop the wine, so as not to volatilize the smell of the wine.

There are some different practices to share with you:

● Grapes should be good. The more purple the grapes, the better, and the bigger the particles. After washing the grapes, you can dry them with gauze or a clean towel, put a layer of white sugar on the bottom of the dried glass bottle, then fill them with a layer of white sugar and a layer of grapes, seal them, pour the white sugar on the seal, and then put the bottle in the sun. You can enjoy delicious wine in a month.

● The jar should be placed in a dark and humid place for more than 3 months to make the wine mellow. In addition, make wine with red grapes, so that the color of the wine will look good.

As long as you see grapes floating in the bottle, it means that the wine is ready.

After 3 days of grape fermentation, take out the grapes and mash them, then put them in a bottle for fermentation. The bottle cap doesn't need to be closed tightly, and the wine can be eaten after 5 days.

● Cut each grape in half, put it in a jar, add sugar and seal it. The wine fermented for half a month tastes good.

● In the process of wine production, white sugar can be replaced by brown sugar or rock sugar. You can also change grapes into apples or oranges and make "cider" or "orange wine" according to the above "process".

There are many kinds of wine, and there are many different ways to divide it.

The most common colors are:

Red wine (French wine)

White wine (French white wine)

Pink wine (French pink wine)

There are also divided into whether there is a bubble:

Still wine (French wine)

Sparkling wine (French wine sparkling)

There are also according to the sweetness of wine:

Dry wine (vin sec, France)

Semi-dry wine (French wine)

Sweet wine (French wine)