Views:3 Author:Kate Publish Time: 2020-12-29 Origin:Site
The wine-making process originated in Anatolia, Turkey, 6000 years ago. According to the Bible, it is said that after the great flood washed Noah's ark to Mount Ale in eastern Anatolia, a goat on the ark led a man to a slope covered with wild grapes. the fallen wild grapes were fermented with Rain Water and wafted into bursts of wine smell, so he was inspired to become the world's first winemaker.
Grapes are the only materials used to make wine.When the grapes are fully ripe, the grape harvest begins. If it rains during the harvesting season, it will be a disaster for grapes, as well as for wine. Because every drop of rain can reduce the sugar content of grapes for a short period of time, thereby reducing the quality of the grapes.
When harvesting, growers try to be careful not to break the grapes, which will soon rot away and spoil the wine's flavor. After the grape is harvested, it should be sent to the processing place as soon as possible for crushing processing to ensure the freshness of crushed grapes as far as possible.
The color and flavor structure of red wine mainly comes from the red pigment and tannin in the grape skin, so the grape fruit must be broken first to release the juice, allowing the juice to contact with the skin to release these polyphenols. The tannins of grape stalks are strong and are usually removed, and some wineries leave a portion of the stem to strengthen the tannins.
Until today, there are still many places in the grape harvest season, held a foot on the grapes activities, to celebrate the harvest and the beginning of wine making. Although large-scale production is carried out by professional machinery and equipment, people still yearn for the taste of traditional hand-pressed wine, which infuses romance and happiness from the very beginning.
After the peels are broken and the stems removed, the grape juice and the peels are placed together in a wine tank, which is fermented while the peels are soaked. Traditionally, unsealed oak wine tanks are mostly used, but now, automatic temperature-controlled stainless steel wine tanks are mostly used. Higher temperature will deepen the color of the wine, but too high temperature (over 32℃) will kill the yeast and lose the fresh fruit aroma of the wine, so the temperature control must be moderate.This will take 5-7 days. To produce a fresh fruity red wine, fermentation is required in some grape kernels. In this way, only part of the grape grain is broken, and 20-30% of the whole grape is retained. This fermentation process, due to the leaching of CO2, more aromatic substances in grape skins were released.
After the main fermentation is completed, the dermal residue is separated immediately, and the artesunate juice is incorporated into a clean container and stored in a full tank. Due to the main fermentation of grape wine, the yeast will continue to carry out alcohol fermentation, so that its residual sugar is further reduced. At this time in the original wine residual taste more sharp malic acid, must undergo a post-fermentation process, also known as malic acid - lactic acid fermentation process. This process must be maintained at 20°C to 25 °C for about 30 days to remove all microorganisms from the wine.
Almost all high quality red wines are grown in oak barrels in order to allow new wines to mature, mature, taste soft and smooth, and achieve the best drinking quality. According to the different grape varieties, especially the different requirements of market consumers for red wine products, determines the storage time of red wine aging.
Wines that have just been bottled, or have just been made, should be clear, bright and lustrous.
With the extension of bottling time, especially for bottled red wine, turbidity or precipitation will generally appear after 2 ~ 3 years. Although many years of bottling red wine, precipitation phenomenon is inevitable, and this precipitation of red wine, does not affect the quality of drinking. The clarification of wine can be divided into two methods: natural clarification and artificial clarification.
Natural clarification means the separation of suspended particles in wine after natural precipitation, but this method cannot meet the requirements of commercial wine bottling. The artificial addition of protein substances must be used to absorb suspended particles in order to speed up the clarification process and increase the clarity. At the same time, the chemical stability of the wine can be improved by heating and sterilizing the wine before bottling or freezing, or by sterilizing the wine to remove all the bacteria or yeast.
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