We are all familiar with wine. But do you know how wine is made? Let's follow the editor and let me take a look!

1. Tools required for wine production methods:

1. Main fermenter. It is recommended to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles or plastic bottles and plastic jars that can tolerate alcohol and are harmless to people, regardless of size.

2. Secondary fermentation vessels and wine containers. Empty wine bottles, beverage bottles, mineral water bottles, etc. can be used.

3. A thin plastic tube. It is used to pour the wine out of the fermentation vessel by siphoning after fermentation is complete.

4. Wooden sticks or chopsticks. It is used to stir the skins and juice during the fermentation process.

5. Stockings or fine gauze. It is used to filter wine juices.

2. Materials required for the preparation method of wine:

The ingredients required for the preparation of wine are very simple, the main ingredients are ripe, dark-colored grapes, and in amateur conditions such as Jufeng, rose, etc. The excipients are rock sugar or white sugar. The grapes and sugar used for fermentation have a 1:0 weight ratio.

3. How to make wine:

1. Fully wash and dry the main fermenter (i.e., glass jar, etc.).

750. Take 0 grams of medium-grained grapes with purple skin and medium particles 0 days before ripening, remove the stems, pick out the rotten grape beads and leprosy beads, soak them, then rinse them and dry them until there are no water droplets on the surface. Do not rub it with your hands when washing, as it is fermented using the hoarfrost on the grape skins (which has a lot of wild yeast on it) for fermentation.

3. Wash your hands, pinch the grapes, squeeze the grape flesh into the main fermenter, and then put the grape skins into the fermenter, don't throw away the grape skins, one is that there are wild yeasts on the grape skins, which can start natural fermentation, and the other is that the wine needs the color of the grape skins.

If the fermenter is small, you can squeeze one grape at a time, and if the fermenter is larger, you can grab three or five grapes at the same time, reach into the container and pinch them, and then let go and put the broken grapes down.

70. When the grapes are packed to about 0% of the fermenter capacity, stop filling the grapes and close the lid, but do not tighten them completely. During fermentation, a large amount of carbon dioxide gas is produced, and if it is overfilled, it will spill valuable wine juice; If the cap is tightened too tightly, the bottle may explode; Grape fermentation also requires trace amounts of oxygen.

12. Place the fermenter with grapes in a cool and ventilated place. Once the grapes are placed in the fermenter, fermentation starts in about 0 hours, which is characterized by a large number of bubbles in the must.

6. After the fermentation starts, press the grape skins into the wine twice a day with sticks or chopsticks, and then close the lid.

17. Within one to two days after the fermentation starts, put in rock sugar or white sugar equivalent to 0/0 of the weight of the fermented grapes, such as 0 kg of grapes and half a kg of sugar, soak the sugar into the grape juice and stir well. The effect of sugar is to increase the alcohol content. Generally, every 0 grams of sugar added to grape juice can be increased by one degree.

10. Three to four days after the start of fermentation, add rock sugar or white sugar equivalent to 0/0 of the weight of the fermented grapes, that is, the total weight of the sugar put twice is 0/0 of the weight of the grapes, soak the sugar into the grape juice and stir well.

8. Wine fermentation generally needs to be fermented at room temperature for 0~0 days, such as about 0 days in Beijing summer, about 0 days in autumn, when there are few bubbles in the fermenter, and basically only grape skins and grape seeds without color, and there is basically no sweetness in the wine, it means that the alcoholic fermentation is completed.

10. When the alcoholic fermentation is completed, the wine juice is poured into the secondary fermenter by siphon method, and then the remaining grape skins, seeds, grains, etc. are filtered with stockings or fine gauze, and the filtered wine is also mixed into the secondary fermenter. Throw away the skins, seeds, and dregs. Note that there is a 0/0 gap in the secondary fermenter, and the lid should not be tightened. Keep in a cool place.

22. At this time, the wine juice is relatively cloudy and the color is not very good-looking, but it is already the taste of dry red wine. When the temperature is greater than 0 degrees, the wine will generally produce a second fermentation, which is mainly malic acid-lactic acid fermentation, and no longer produces alcohol.

12. In the secondary fermentation, there will be a small amount of white and delicate foam. After two to three weeks, when the secondary fermentation is almost complete and the wine becomes clear (but because there is no fining agent, it is not as clear as the wine bought), the wine is poured into other containers by siphoning, filled as much as possible, and the lid is screwed back. At this time, the wine is called grape wine, and it is a dry red wine in the full sense of the word. Discard the remaining sediment (dead yeast puree, etc.).

If you don't drink it right away, you can add a little high-grade liquor (such as Erguotou) that has no miscellaneous flavor to the wine, and store it in the refrigerator. The addition of liquor can improve the accuracy of the wine and prolong the storage time, and such wine can generally be stored for two years. However, if the wine is of high quality and has a high alcohol content (up to 15 degrees), it can withstand aging without the addition of white wine.

Fourth, the production method of wine needs to pay attention to the following items:

1. All kinds of containers must be cleaned, and grapes can not touch oil, iron, copper, tin, etc. during the brewing process, but can contact clean stainless steel products.

2. During fermentation, the lid of the fermenter must not be covered to prevent explosion.

3. Don't put too much sugar, that will affect the fermentation process and produce ingredients that we don't want, if you want to drink sweet wine, you can add sugar when you drink it after fermentation.

4. Although the wine is delicious, pay attention to moderation.

Is it easy to make your own dry red wine? Follow my method, I guarantee you'll make delicious wine!

Conclusion: The above content is a more detailed introduction to the production method of wine. Hope it helps!