Wine traditional brewing method
2020-03-09 14:08:51
Wine brewing is a delicate process, and it varies considerably with different types of wine (red wine, dry white wine, rosé wine, sparkling wine, sweet liquor, natural sweet wine, liqueur). .
1 Brewing red wine
Red wines must be brewed from red grapes, but white wines can come from white grapes or from red grapes.
Peeling and deterring
After the red grape arrived at the winery, it was broken and peeled.
The purpose of peeling is to separate the pulp and juice from the grapes. The ground grapes are sent to the stemmer to remove the stems, unless the winemaker wishes to add extra tannins to the wine. Fruit stems.
Alcoholic fermentation and extraction
The crushed and de-stemmed wines are then transferred to a fermentation vessel and the fermentation process continues for 4 to 10 days via natural yeast or artificially added yeast. During this time, the tannins and red pigments in the grape skins will Infiltration of grape juice in fermentation - The extraction of this tannin and pigment is called maceration. Depending on the type of red wine produced, the contact time between liquid (grapes) and solids (leaves, seeds, a few fruit stems) may last from a few days to a few weeks. If the tannin content is low, it is more flexible and easy to handle. The so-called new wine at the entrance will have a very short soaking time. Conversely, those red wines that are scheduled to be stored for a long time will need sufficient tannin content, so the soaking time will have to be extended.
Replace container and press crush
The process of leaching can be stopped by changing the container to separate the wine from the rind, the rind being removed from the fermenter via pressing to obtain the remaining vinyard wine. These wines are not only darker in color but also higher in tannin content. The more the skin dregs are pressed, the more times the bitterness becomes.
Lactic acid fermentation
In the brewing of red wine (and certain white wines), a sub fermentation step called malolactic fermentation is usually performed. During this process, the sour malic acid in the wine is converted into more compliant, more easily accessible and more stable lactic acid via lactic acid bacteria in the naturally occurring wine. After this step, the wine enters the aging stage.
1 Brewing red wine
Red wines must be brewed from red grapes, but white wines can come from white grapes or from red grapes.
Peeling and deterring
After the red grape arrived at the winery, it was broken and peeled.
The purpose of peeling is to separate the pulp and juice from the grapes. The ground grapes are sent to the stemmer to remove the stems, unless the winemaker wishes to add extra tannins to the wine. Fruit stems.
Alcoholic fermentation and extraction
The crushed and de-stemmed wines are then transferred to a fermentation vessel and the fermentation process continues for 4 to 10 days via natural yeast or artificially added yeast. During this time, the tannins and red pigments in the grape skins will Infiltration of grape juice in fermentation - The extraction of this tannin and pigment is called maceration. Depending on the type of red wine produced, the contact time between liquid (grapes) and solids (leaves, seeds, a few fruit stems) may last from a few days to a few weeks. If the tannin content is low, it is more flexible and easy to handle. The so-called new wine at the entrance will have a very short soaking time. Conversely, those red wines that are scheduled to be stored for a long time will need sufficient tannin content, so the soaking time will have to be extended.
Replace container and press crush
The process of leaching can be stopped by changing the container to separate the wine from the rind, the rind being removed from the fermenter via pressing to obtain the remaining vinyard wine. These wines are not only darker in color but also higher in tannin content. The more the skin dregs are pressed, the more times the bitterness becomes.
Lactic acid fermentation
In the brewing of red wine (and certain white wines), a sub fermentation step called malolactic fermentation is usually performed. During this process, the sour malic acid in the wine is converted into more compliant, more easily accessible and more stable lactic acid via lactic acid bacteria in the naturally occurring wine. After this step, the wine enters the aging stage.
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