作者:澳洲引航者日期:2018-12-24 16:57:02


 Wine is alive.From the slow-growing grape on the branch to the final bottle of wine, it has undergone a qualitative change, a real metamorphosing.



From ordinary grapes to expensive wine, what kind of training should we go through?Waiting again and again, changing again and again, until we are familiar with oak barrels, the process of growth is intense.


At last it began to jump out of the oak barrel and into the bottle.It began its final effort to become a fine wine, gasping and exchanging air with the outside world through the cork at the bottle's mouth.Gradually, a bottle of green wine bottle, after all kinds of training, become a love of wine people desire to drink.



The things of life are always extremely valuable, so wine is popular with the public, but how is it made?This article will decipher the production process of wine, tell you how to make wine with long aftertaste and delicate taste! 



Harvests fruit by hand



Grapes are the only ingredient in making wine.When the grapes are fully ripe, people begin to harvest them.If it rains during the harvest season, it will be a disaster for grapes and a disaster for wine.Every drop of rain can reduce the sugar content of grapes in a short period of time, thus reducing the quality of grapes.



In harvesting, farmers try to be careful not to damage the grapes, which quickly rot and affect the flavor of the wine.After grape harvesting, the grapes should be sent to the processing site as soon as possible for crushing processing to ensure the freshness of the broken grapes.


Grape clusters



The color and taste structure of red wine mainly come from the red pigment and tannin in grape skin, so it must first break the grape fruit grain and release the juice, so that the grape juice can contact with the skin, in order to release these polyphenols substances.


Grape stalks have strong tannins, which are usually removed, and some wineries leave a portion of the stalk to strengthen the tannins.In many wine movies, we can see the scene of broken grapes. People step on grapes in a VAT, which can be regarded as the most primitive grape show.


Until today, there are many places in the grape harvest season, held such a step on the grape activities, to celebrate the beginning of harvest and wine.Although large-scale production, there are professional mechanical equipment for the press, but people still yearn for the traditional taste of manual press, which has injected romantic and happy elements into the birth of wine from the very beginning.



Optical sorter & fermentation


After the peeler is broken and the stalk removed, the grape juice and the peeler will be put into the wine trough together and soaked in the peeler while fermenting.Traditional use oak wine without sealing groove more, now the use of automatic temperature control more stainless steel rack, higher temperature will deepen the color of the wine, but too high (more than 32 ℃) will kill yeast and loss of wine of fresh fruit, so the control of the temperature must be moderate.It takes five to seven days.



If you want to produce fresh fruity red wine, you need to ferment some of the grapes.In this way, as long as part of the grapes are crushed, 20-30% of the whole grapes will be preserved.In this fermentation method, aromatic substances in grape skins are released more due to the impregnation of CO2.


 Made wine with bright color, this pleasant aromas (banana, cherry wine, etc.), low tannin content easy entrance features, often be used to produce light red wine suitable for drinking when he was young, such as France treasure ZuLi (Beaujolais) from the characteristics of the new wine on the principle is the complete the grape bunches of several days in the wine tank full of carbon dioxide, and then juice fermentation.


Punching & fermentation


 After the main fermentation is completed, the skin and slag shall be separated immediately, and the self-flowing juice shall be combined into a clean container and stored in a full tank.


Due to the main fermentation production of grape wine, which yeast will continue to carry out alcoholic fermentation, so that its residual sugar further reduced.At this time of the original wine residual taste more acid malic acid, must be carried out after the fermentation process, also known as malic acid-lactic acid fermentation process.This process need to be in their 20 ° ~ 25 ℃ condition, after 30 days or so to complete, remove all the microbes in the wine.This is a veritable red wine.



Pumping wine into barrels



 In order to make the new wine after storage and aging, gradually mature, taste becomes soft and harmonious, smooth, to achieve the best drinking quality, almost all high-quality red wine is cultivated by oak barrels.


According to the varieties of wine grapes, especially the market consumers have different requirements for red wine products,determines how long red wine will be stored and aged.



Storage management



 Wines that sleep in containers are still growing, and a series of chemical and physical-chemical reactions take place to ripen the wine.


In order to improve the stability and ripening of the wine, barrel changing and short ventilation are indispensable procedures.This process is when the winemaker is most proud, he should always taste the wine in each container changes, master its taste and maturity, like a mother sitting in the moon, carefully care for the baby just born.





Fresh bottled wine, or fresh wine, should be clear, bright, shiny.Bottled wine with the extension of the bottling time, especially bottled red wine, bottled 2 ~ 3 years later, generally appear turbidity or precipitation phenomenon.Although many years bottle of red wine, precipitation phenomenon is inevitable, and this precipitation of red wine, does not affect the quality of drinking.



Wine clarification can be divided into natural clarification and artificial clarification.Natural clarification is the separation of suspended particles in wine after natural precipitation, but this method is not up to the requirements of commercial wine bottling, it must be used to artificially add protein substances to adsorb suspended particles clarification means, in order to speed up the clarification process and increase the degree of clarification.


At the same time, the wine also needs to be heated before bottling sterilization or freezing treatment, or aseptic filtration method, the wine bacteria or yeast all removed, can improve the chemical stability of the wine.



Finally, it needs to be added that too much freezing filtration will lose the aroma and color of the wine,so in France, the best wines from many wineries are filtered as little as possible, frozen naturally and clarified naturally.Therefore, there is a lot of crystallization and precipitation in the aged wine, which exactly shows the rich content of the wine.



After the final process is completed, we can bottle the wine, and the wine has completed the transformation from grape to wine.Aging in the bottle, the wine is slowly oxidized through contact with the outside air through the cork, so as to achieve the transition from green to mature, and finally wait for you to taste the wine!