Preparation before fermentation
Screening: Grapes harvested are sometimes sown with grape leaves and immature or rotted grapes, especially in bad years. More serious wineries will be screened before brewing.
Broken skin: Since the grape skin contains important ingredients such as tannins, red pigments and aromas, before the fermentation, especially the red wine, the grape flesh must be broken and the grape juice and the grape skin should be contacted to make these substances Dissolved into the wine. The degree of skin breaking must be moderate to avoid release of the oil from the grape stems and grape seeds and the inferior tannins affecting the quality of the wine.
De-stalking: The tannins in the grape stems are more astringent and often have a pungent smell when not fully mature and must be removed. If the wine contains too high tannins, the taste will become stiff and bitter, leaving a feeling of dryness in the mouth. The step of stalking is not to be omitted in the process of brewing red wine, because the pressed grapes are also called grape syrup. As we will see later, it is possible to carry out fermentation before juicing. On the other hand, when brewing thin wine, there is no need to go through the procedure of stalking, and the peel and branches will be fermented together for a short period of time. When brewing white spirits, it is also possible to save the stalks, especially the Lissling grapes, because its severely lignified stems can only release very little tannins. The work of separating the fruit pieces and the branches is performed by the de-stalking device.
Juice extraction: All white wines are juiced before fermentation (red wine is squeezed after fermentation), sometimes without direct crushing through the process of breaking the skin. The process of juicing must pay special attention to the pressure not too large to avoid the bitter taste of the grape stem. The vertical press is traditionally used, and the air bag press is gentle.
Whether it is red wine or white wine, it does not matter. It must be separated from the solid and liquid components of the grape pulp. This is called "squeezing juice" in the terminology of wine. After the juice extraction process, you can get the raw material of the wine - grape juice. Due to the different grape varieties and maturity, the sugar content will vary.
The oldest method of juicing is to hit the grapes with bare feet. This is certainly an effective method, but it is not very economical and it is not hygienic. In some southern countries, traditional presses are still found everywhere, and of course mainly small hotels. In addition, most wine growers have long used machinery and equipment in large factories. The most common situation is the use of an air compressor to extract grape juice. In large presses, even 50 tons of grapes can be processed per hour.
Next, you can use the special scale for grape juice to measure the sugar content of the grape juice. If the measured index is lower than the legal minimum, it is necessary to add sweetness to make up the necessary sugar, that is, adding sugar to the grape juice. In Italy and some countries in the Balkans, it is increased. Rich in concentrated grape juice. The maximum restrictions on sweetening measures are prescribed by law. In warmer areas such as the C-producing area, the amount of sugar that can be allowed is lower than that of the colder A-producing area.
In the German-speaking countries, the sweetened grape juice can only produce the general quality wine, daily wine and regional wine. Conversely, in France, only high quality wines allow for sweetening measures.
The process of adding sugar is carried out before fermentation because it is involved in fermentation. Unlike the general view, adding sugar does not make the wine sweeter, but rather increases its alcohol concentration. In 1971, under the article "Sweetening" in the German Brewing Law, there is a precise explanation.
Before the formal fermentation, the precipitation step of the grape juice is sometimes increased depending on the situation, so that the juice or sediment contained in the grape juice is filtered out.
Fermentation
As we have learned from the definition of wine regulations, wine is the product of fermentation. It can be seen that fermentation plays a very important role in the winemaking process.
What is fermentation and how does it work? Fermentation is a chemical process that works through yeast. After this chemical process, the sugar contained in the grapes will gradually turn into alcohol and carbon dioxide. Therefore, during the fermentation process, the sugar content will be less and less, and the alcohol content will be higher and higher. The fermentation process continues until all the sugar has turned into alcohol. In this case, the result is a fully fermented, sweet-free wine, and of course its alcohol content is relatively high. Conversely, if the wine contains more sugar than the yeast can load, such as some examples of late picking, the fermentation process will end prematurely, so that it can be used to produce wines with a sweeter taste and lower alcohol concentration.
The fermentation process depends on a number of natural factors, including the maturity of the grape variety and the fruit, which is the sugar content. In many countries, wine growers no longer rely on the natural yeast contained in the grape skin for fermentation, but instead add artificial yeast to the grape juice for the best results in the fermentation process. In addition, the winemaker can also use the clever technology to influence or "guide" the fermentation process. He can add cooling to make it slower; it can also be made by stirring or adding yeast; Alcohol stops it from fermentation; it can even cause secondary fermentation by adding a re-fermenter.
Through the slow fermentation process, you can brew a fine and aromatic wine. By suppressing the fermentation process, you can make a liqueur that is suitable for dessert. Through the process of second fermentation, sparkling wine can be brewed. Many specialty wines are made using a special fermentation method.
Although this step has been done, the winemaker's working distance is still early! The temperament of the new wine is usually more ambiguous and the taste is more sturdy. Only after careful care can we cultivate the wine that makes the wine lovers' heart beat faster. Add carbon dioxide - precipitation - filtration
If you want to maintain the fruit's fruitiness and freshness, you must add carbon dioxide treatment immediately after the fermentation, carbon dioxide can prevent the oxidation caused by the contact of oxygen in the air. This is not a new invention of our era of chemical agents. As early as in ancient Rome, people knew that wines that had not been sulphur-treated would soon taste bad and become difficult to squat.
Here, sulfur dioxide is added to the wine in the form of sulfuric acid. This sulfurized acid itself has almost no taste, and when used in a small amount, it is completely harmless to health. Regarding the dosage of sulphuric acid, there are clear provisions on the brewing method. The EU EG countries have already reached a consensus on this point, and have made uniform laws and regulations, and have reached contacts and consensus with other non-European countries.
Compared with other grapes, the process of adding carbon dioxide and the selection of dry grapes must be strengthened. As for the fully fermented and unsweetened red wine, the carbon dioxide can be lighter, because alcohol, especially tannic acid, can Guarantee greater storage capacity. Another function of sulphur is to keep empty oak barrels from micro-bacteria while maintaining hygiene and cleanliness.
From barrel to bottling
Wine barrels and wine bottles are an ancient cultural product. Their form is so varied and varied, and it is so important for understanding wine, so we have to go to the next chapter later, but we must invite you first. Take a look at the various barrels and bottles.
Before the wine bottle is sold, it needs to be given a time to mature before it needs to be sold. As for the length of time, the side depends on the grape variety and quality. In general, red wine takes longer than white wine because it is heavier and more aromatic. In order to maintain the freshness of the liquor, the wine farmers will now bottle it as soon as possible. What happens when the wine is stored in the barrel? After a period of rapid fermentation, the wine will continue to grow like a living object and will continue to ferment slightly. Oxygen in the air penetrates into the barrel through the small holes in the wood chip and causes slight oxidation, which causes the barrel to release the tannin and thus enhance the quality of the wine. In order to maintain the freshness of the wine, in the northern wine regions, especially Germany, people prefer to use large wooden barrels to store high-priced liquor and red wine. As for the ordinary white wine that tastes better, people even make it cooked in a container made of stainless steel, plastic or cement. Both of the above storage methods can reduce the amount of oxygen, which is called reduction and ripening. And after the wine is bottled, it can be drunk soon.
Conversely, in France and Italy, people are more oxidized and cooked by wines that have been cooked in small wooden barrels for a long time. Certain grades of wine are shaped after being stored in wooden barrels for a sufficient period of time. In the Bordeaux region of France, people even put wine into new wooden barrels so that the barrels can release more tannins into the wine. If stored in a wooden barrel for too long, the wine will become turbid and smell a woody smell. The wines stored in small wooden barrels are cooked late, so they still need a long bottle of cooking time after bottling to drink.
Bottling
After the wine has been stored in wooden barrels for three to nine months, it is ready to be bottled, but its development has ended. As long as the wine can still be used for one day, its life will continue to develop, first mature, and finally aging. Longer-lived wines still take a considerable amount of time after bottling to reach their peak. In the chapter "New Wine and Long Wine", we will further introduce what kind of life prospects are available for different types of wines. There is also a special kind of wine, which is a sparkling wine that needs to be fermented twice in the bottle.
Until now, most wine bottles are still sealed with cork stoppers. The quality of the ordinary wine is a cheaper screw cap to seal. As for the famous wine that has to be stored for a long time, high quality and relatively expensive, it is necessary to use a cork with a longer size and a smaller pore size. The cork that seals the mouth of the bottle, if not often in contact with the wine in the bottle, will of course dry out and tend to shrink. Whether the cork has a better influence on the wine than the plastic bottle is still inconclusive. If you simply resort to intuition, people will prefer to use natural products to seal the higher quality wines, just because they are able to make the most pleasing sounds when opening the bottle, and the grand ceremony of opening the bottle.
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