[Mystery Quest] How is red wine made? 🍷

 From a grain of wine to a glass of bright, mellow and attractive wine, who will tell you the mystery of the wine”蛻變成“美酒”之謎!




1 Harvesting and selecting fruits選果

Picking red grapes while watching the sky carefully select ripe and full red grapes紅葡萄。




2 Destemmed and broken skin破皮

Then the color and taste structure of stemless red wine mainly come from the red pigment and tannins in the grape skin, so the skin must be broken to allow the grape juice and skin to contact to release these polyphenols. When red wine is brewed, the grape skin and grapes will be squeezed at the same time. The red pigment contained in the roulade is released when the grape skins are pressed, so the wine has a red color.酒才有了紅色色澤。




3 Alcohol fermentation and leaching皮

After squeezing the juice, you can get the raw material for winemaking. Grape juice starts to ferment under aerobic conditions. The sugar contained in the fermented grapes will gradually be converted into alcohol and carbon dioxide. Therefore, the sugar content becomes less and less alcohol during the fermentation process. The degree of wine is getting higher and higher through slow fermentation. The next step is to soak. According to the quantity and quality of tannins, it takes time to determine the alcohol content, color, etc. of the wine. Appropriate addition of sulfur dioxide before fermentation can avoid bacteria. Destruction of發酵前適當加入二氧化硫可以避免細菌的破壞。




4 Separation and Juicing汁

When the specific gravity of the wine drops to 1000 or below or the sugar content is less than 2g/l, the skin residue will be separated. The grape juice will appear in the wine barrel. The two parts need to be separated. The other part that flows out is called squeezing. We need to squeeze the remaining solid part of the grape juice. The color of the squeezed juice is darker than the juice, and the tannins are more concentrated, but not as fine as the artesian juice.濃縮度更高,但不及自流汁細膩。




5 Malic acid-lactic acid fermentation酵

Malolactic fermentation is a necessary process to improve the quality of red wine. Only after the end of malolactic fermentation and proper SO2 treatment can red wine have biological stability. The malolactic fermentation process starts spontaneously by lactic acid bacteria. The apples are slightly harder. The acid transforms into softer and rounder lactic acid bacteria and makes the wine softer and rounder. This fermentation process must ensure that the full tank is sealed and SO2 is added to 50mg/l.SO2至50mg/l。




6 deployment配

It is a magical step to be carried out by grape growers and technologists together. The purpose is to make the final wine richer through the blending of equal shares of different wines. The blending of different varieties of wines can be more icing on the cake of various vintages. Different blending As for the quality of the blended wine, we can use an equation 113, which is really amazing.:1+1=3,真是神奇。



7Cultivated in oak barrels養

Almost all high-quality red wines are cultivated in oak barrels because oak barrels can not only supplement the aroma of the red wine, but also provide moderate oxygen to make the wine round and harmonious. The length of the cultivation time depends on the size of the wine's structural oak barrels. It usually does not exceed the size of the old and new oak barrels. Two years會超過兩年。




8 Cultivation in a wine tank養

The cultivation of red wine is mainly to improve the stability, make the mature taste of the wine harmonious, lactic acid fermentation, slow breathing, etc., are indispensable procedures during which a certain number of components in the wine will fully integrate the taste of the wine, so it becomes richer and refreshing. The quality of the wine will be more mature, so the cultivation of fruity wines that are more suitable for drinking at a young age is scheduled to be carried out in the wine tank to enhance the aroma and promote the aging in the bottle in the future.化酒香和促進日後在瓶中的陳釀。




9 clarification清

Whether the red wine is clear or not has much to do with the quality of the wine, unless it becomes turbid due to bacterial infection, but for the sake of aesthetics or more stable body structure, it is usually clarified.當的澄清法。



10 bottles瓶

Before bottling, freeze at -3-6 degrees for 23 days and then filter the wine. The wine needs to be bottled under extremely strict hygienic conditions. In order to avoid the taste of the bottle as much as possible, the process of filling the bottle is also required to be completed under aseptic high hygienic standards.高衛生標準下完成。


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