About 80% of the world's grape production is used for wine making. Wine has the functions of lowering blood pressure, relaxing muscles and promoting blood circulation, so people in some economically developed countries consume more and more wine. Therefore, it has become the need of the development of the situation to establish a wine production base in a planned way according to local conditions.
process flow
Selection of raw materials → sorting → removing stalks → crushing → disinfection → pre-fermentation → squeezing → alcohol adjustment → post-fermentation → storage → sedimentation and filtration → bottling and sterilization.
Key points of operation
A raw materials and sorting raw materials should be fresh, fragrant and fully mature fruits, and rotten fruits and olives should be removed.
B, removing stems, disinfecting, rinsing and crushing, and removing stems from fruits by using a stem remover or manually. Then soak in 0.33% potassium permanganate solution for 20 minutes, and rinse with flowing clean water until the water turns red. Crusher again, but the seeds can't be squeezed, and the fruit used in the crushing process should not touch the copper-iron container.
C. When pre-fermentation method is used to brew white wine, green varieties should be selected, and the juice and residue of broken fruits should be put in containers such as water tanks, jars or glass bottles for fermentation.
Grape juice is first-class wine after fermentation, and skin residue is common wine after fermentation. To brew red wine, the broken juice is mixed with skin residue and put into a clean container for fermentation. The fermentation container should be fumigated and disinfected in advance, and the above raw materials should be poured in. The loading capacity is about 4/5 of the container, and the surface of the container should be covered tightly with wet cloth. Stir once in the morning and evening, and press the skin residue floating on the surface into the juice. When the weather is hot, stir it once a day. Pre-fermentation usually takes about 5 days to complete.
D the skin residue after full fermentation by pressing and sulfur treatment should be separated in time. The separation method is as follows: coarse filtering with a bamboo screen, extruding with a manual or small screw extruder, and filling the squeezed juice into a sterilized glazed jar with a small mouth, the filling amount being 95% of the jar capacity; Then add sulfur dioxide, add 6% sulfurous acid 100- 150ml per 100kg grape juice or grape pomace, and stir evenly.
E. adjust the alcohol content. Generally, the sugar content of grapes is about 65,438+04-20g/65,438+000 ml, so only 8-65,438+065,438+0.7 degrees of wine can be produced, and the alcohol concentration of finished products is required to be 65,438+03-65,438+08 degrees.
F, adding granulated sugar into the fermented original wine before post-fermentation, and slowly post-fermentation at 15- 18℃ for 1 month to further ferment the residual sugar into alcohol. Storage Siphon the wine into wooden barrels and store it at 8- 12℃ to make it mature. In the meantime, it is necessary to change barrels several times to remove the sediment in the wine. Never move or vibrate alcohol before changing the barrel. Siphon method should be adopted, and wine should not be exposed to air to avoid excessive oxidation. The storage time is about 1 year.
G, clarifying and filtering, and clarifying with yeast preparations (egg white, pectinase, etc.) extracted by Aspergillus Niger. Can also be used), filtering to remove the fine residue in the wine, and obtaining a clear liquor.
H, bottling and sterilizing. Put the wine into a sterilized glass bottle, sterilize it in water at 70-72℃ for 20 minutes, and then cool it.