I have collected some and share them with you:

A. Light-flavored distiller’s yeast

Fragrant-flavored distiller’s yeast is a typical representative of low-temperature yeast. It should not exceed 50℃, especially Fenqu.

Raw material formula 60 kg barley 40 kg peas

Preparation method

1. Crushing: The crushing degree requires fine powder that passes through a 20-hole sieve, accounting for 20 in winter. In summer, it accounts for 30%; for coarse powder that cannot pass, it accounts for 80% in winter and 70% in summer.

2. Add water: The amount of water added and the water temperature can be flexibly controlled depending on the thickness of the raw materials and the seasonal climate. Generally, the water consumption per 100 kilograms of raw materials is 50 to 55 kilograms. The water temperature is preferably 14-16°C in summer, 25-30°C in spring, and 30-35°C in winter.

3. Trampled music: Each piece of music uses about 2.7 kilograms of material, and the formed music piece weighs 3.7 to 3.8 kilograms. The specifications of the curved mold are 27 to 28 cm in inner length, 18 to 19 cm in inner width, and 5 to 6 cm in height.

4. Lying Qu: After the Qu embryo enters the house, the floor is spread with three layers of dry grain chaff, separated by reed stalks, in a "pin" shape. The spacing between songs is 3 to 4 centimeters, one row after another, with no row spacing. The reed stalks are contaminated with many beneficial microorganisms in Daqu, which can play a partial inoculation role.

5. Mold growth: The mold growth stage of Fenjiu Daqu is obvious. After the koji embryo enters the room, adjust the koji room to a certain temperature, 12 to 15°C in winter, 15 to 18°C ??in spring and autumn, and try to maintain this temperature in summer. After the skin of the Qu piece is dry, use a watering can with a little cold water and a little wine to cover the reed mat, and then spray water to moisten the reed mat, allowing it to slowly heat up and start a fire slowly. In winter, control it between 72 and 80 hours, so that the product temperature in the song room rises to 38°C, and the mold will be good. If the product temperature between the songs exceeds 38 to 40°C, the reed mat should be uncovered immediately to slowly dissipate heat; after the product temperature drops, in order to prevent moisture from dissipating, the reed mat needs to be covered again, and the culture continues until the mold embryos are well above 90°C.

6. Air mold: When the mold on the surface of the koji embryo is good, uncover the reed mat, open the window to let out moisture, turn the curve in time, and increase the curve layer and distance to control the growth of microorganisms on the surface of the koji embryo. Don't make the flora too thick. The mold is dried to dry the surface of the koji embryo and fix the koji block into shape. It usually takes 2 to 3 days to dry mold, and the product temperature drops to 28 to 32°C. During this period, the song will be turned over once a day and the layers of the song blocks will be added.

"Molding" and "drying" are important stages in the culture of koji embryos, and special attention should be paid to them. If the mold is left to dry too late, the flora will be too thick and the koji skin will become wrinkled, which will make it difficult for the moisture inside the koji embryo to evaporate. If it is too early, there will be a lot of bacteria, which will affect the reproduction of microorganisms inside the koji embryo and the koji will not become loose.

7. Damp fire: After 2 to 3 days of drying, when the surface of the mold is no longer sticky, the doors and windows should be closed to enter the damp fire stage. 5 to 6 days after entering the room, the product temperature rises to 36 to 38°C, and can reach a maximum of 42°C. During this period, moisture must be released 2 to 3 times a day, and the bent pieces should be turned over each other up and down, and the bent layers will gradually Increase the height to 6-7 floors. The reed stalks were removed and the arrangement was changed from a "wall-encircling" arrangement to a "herringbone" arrangement. The temperature of the koji embryo gradually rises from 38℃ to 45-46℃, which takes about 4-5 days, and then enters the fire stage.

8. Fire stage: In this stage, microbial growth is still vigorous. Mycelium grows from the surface inward, and moisture and heat are emitted from the inside to the outside. The temperature of the mold is adjusted by opening doors and windows to keep it at 7 to 8 days under high temperature (rice) conditions of 45~46℃, but not exceeding 48℃.

9. After-fire: After the fire period, the koji embryo gradually dries and the product temperature also slowly drops, from about 44℃ to 32~33℃ until the koji block is no longer hot and enters the post-fire. In the post-fire period of 3 to 5 days, the moisture in the center of the song will continue to evaporate and dry.

During the entire cultivation stage, pay attention to the distance when turning the pieces of music, and follow the principle of "the heat is wider, and the coolness is closer" to control it flexibly.

10. Cultivate koji: After the post-fire period, there is still 10 to 20 koji embryos with remaining water in the center of the koji. It is advisable to use lukewarm temperature to evaporate. At this time, the koji embryo itself can no longer generate heat, so external insulation is used. Keep the temperature at 32°C and the product temperature at 28-30°C. Evaporate the water in the core and leave the room. It takes about one month from the time when the qu embryo enters the room to when it leaves the room.

11. Storage: There are three types of fresh-flavored Daqu that come out of the house: Qingshu Qu, Houhuo Qu, and Hongxin Qu. They should be stored separately and stacked, with a spacing of about 1 cm. The storage period is about half a year.

Product Features: To brew light-flavor wine, three kinds of Daqu, namely Qingshu, Houhuo and Hongxin, are used and mixed in proportion. The process stages of these three types of Daqu are exactly the same, except for the product temperature control. Their characteristics are:

1. Clear stubble koji: the maximum temperature of hot koji is 44~46℃, and the drying koji is The cooling limit is 28~30℃, which is a small amount of heat and a large amount of air.

2. Post-fire koji: From the tide to the fire stage, the maximum koji temperature reaches 47~48℃, which lasts for 5~7 days in the high temperature stage. The cooling limit of drying koji is 30~32℃, which is a large Dry in heat.

3. Red Heart Song: During cultivation, the method is used to dry mold while closing the window to start a damp fire. There is no obvious mold-drying stage. The temperature rises quickly and quickly rises to 38°C. There is no double rise and fall in temperature between day and night. , there is no two-open and two-sealed windows day and night, and the temperature of the mold is controlled by adjusting the window size at ordinary times. From the wet fire stage to the big fire stage, the maximum temperature is 45-47℃, and the cooling limit of drying is 34-38℃, which is a medium heat and small drying.

B. Luzhou-flavor distiller’s yeast

Technological process: Wheat→watering→roughening→accumulation→grinding→adding water and mixing→packing→tempering the koji→airing→entering the room to install the koji → Insulation and cultivation of bacteria → Turn over the koji → Disturb → Make the koji → Store in the warehouse

Production method 1. Ratio of raw materials for making koji: The situation of each famous winery is different, and some use wheat alone to make koji, such as Wuliangye Distillery in Yibin, Sichuan; some make koji by mixing wheat, barley and peas, such as Yanghe Distillery in Jiangsu and Gujing Distillery in Haoxian County, Anhui; some use wheat as the main ingredient, with a small amount of barley or sorghum added, such as Mianzhu, Sichuan Jiannanchun Winery and Sichuan Luzhou Qu Winery.

2. Grinding degree: The grinding degree of raw materials has a great relationship with the quality of wheat koji. According to the traditional requirements for making koji, the wheat is ground into "plum petals" with "the heart is rotten but the skin is not rotten", that is, the skin of the wheat is ground into flakes and the heart is ground into powder. Each famous distillery has slightly different requirements for the grinding degree of the raw materials for making koji. For example, Yanghe Distillery grinds the raw materials for koji making into half coarse powder and half fine powder (using a 40 mesh sieve); Anhui Gujing Distillery grinds 60% coarse powder and 50% fine powder. Powder accounts for about 40%; in Luzhou Qu Distillery, coarse powder accounts for 75-80% and fine powder only accounts for 20-25%. The crushing degree of raw materials is related to the type of raw materials and the mixing ratio.

3. Add water and mix: The amount of water added varies slightly depending on the type and ratio of the raw materials for making koji. For example, Luzhou Qu Distillery adds 30 to 33% water; Yanghe Distillery adds 43 to 45%; Gujin The winery is 38 to 39%.

4. The size and shape of the koji: Traditional koji making is made with a curved mold. The mold is rectangular, with an inner length of 26 to 33 cm, a width of 16 to 20 cm, and a height of about 5 cm. Most of the melody produced is "flat koji", while the one produced by Yibin Wuliangye Distillery is "baobao koji".

5. Entering the room to put the song: the situation of each factory is different. Take Luzhou West Winery as an example: clean the song room before placing the song, and then spread a layer of fresh rice husk on the ground (about 1 cm), the placement method is to pile up the curved embryos, and every four curved embryos form a bucket, and the curved embryos are two finger widths apart (3 to 4 cm). Do not allow the bent embryo to become crooked or fall over. After it is installed, stuff straw into the gap between the curved embryo and the four walls. Use 15 to 30 cm thick straw to keep it warm according to different seasons. Use a bamboo pole to flatten the straw tightly, and finally sprinkle water on the straw (the water temperature depends on the season). (set), after spraying, close doors and windows, keep warm and moisturize.

6. Bacteria cultivation and turning of koji: The bacteria cultivation stage is an important part of the quality of Daqu. Each factory has different control over the temperature of koji making and the number of koji turning times. The traditional koji-making temperature generally does not exceed 55°C (koji core temperature). Since the mid-1970s, many strong-flavor breweries have increased the koji-making temperature.

C. Maotai-flavor koji

Raw material formula: 100 kg of wheat, 3 to 5 kg of koji powder

Preparation method 1. Raw material requirements: Made from pure wheat Qu requires the wheat particles to be neat, free from mildew, abnormal odor and concentrated chemical contamination, and kept in a dry state.

2. Ingredients: Wheat should be crushed in half thickness and half thickness. When mixing, add 3 to 5% mother yeast powder, and the water consumption is 40 to 42%.

3. Stacking the Qu: Before the Qu embryo enters the house, first spread the straw on the side of the Qu room against the wall, with a thickness of about 6.7 cm. It can be spread with old straw mats, but it must be dry and free of mold. The method of discharge is: stack the curved blocks sideways, three horizontal blocks, and three straight blocks cross-stacked. Straw is stuffed between the koji pieces to prevent the koji pieces from adhering to each other, so as to facilitate the ventilation, heat dissipation and drying of the koji pieces in the later stage of making the koji. It is best to mix old and new stuffing grass. When one layer of koji embryos is full, a layer of grass should be spread on top, about 33 cm thick, and then the second layer should be arranged until it reaches 4 to 5 layers. This is one row. Generally, each room of koji can be stacked in six rows. Leave two lines for translation. The top layer should also be covered with straw.

4. Sprinkle water on the grass cover: After the stacking is completed, in order to increase the temperature of the Qu room and reduce the phenomenon of dry skin on the Qu pile, 70 to 100 kilograms of water can be evenly sprinkled on the grass cover of the Qu pile, and the doors and windows should be closed. Or leave some air holes.

5. Turning the koji: After the koji embryo enters the room, due to suitable conditions, microorganisms multiply in large numbers, and the temperature of the koji embryo gradually rises. Generally, after 7 days, the temperature of the middle koji piece can reach 60~62℃, and it needs to be turned. The time can be advanced by one day in summer and delayed by one day in winter. Generally, when the bottom piece of music is warm when you touch it with your hand, you can turn it over for the first time. If the koji is turned over too early, the lower koji pieces will still smell like raw wheat. If it is turned over too late, the temperature of the middle koji pieces will heat up too much and a large number of the koji pieces will turn black. When turning the song, the upper and lower layers, as well as the inner and outer layers, should be swapped, the wet grass inside should be replaced, and hay should be used as a mat. The hay should still be sandwiched between the bent pieces, and the wet grass should be left as grass beside the pile. The bent pieces should be stacked vertically and not tilted.

After flipping once, the piece of music changed its position up and down. During the process of turning, a large amount of water and heat are emitted, and the product temperature can drop below 50°C. However, after 1 to 2 days, the product temperature quickly rises again until the second time of turning (generally the 14th day after entering the koji room). ) when the product temperature rises to close to the temperature of the first turning.

The koji-making temperature directly affects the quality of the finished koji. There are many temperature factors that affect koji making. In addition to the temperature, the size of the koji chamber, whether it is ventilated, and the cultivation method, it is also directly related to the moisture content of the koji and the number of turning times. Too much or too little moisture in the koji and turning the koji only once will affect the quality of the finished product.

6. Later management: After the second turning of the song, the temperature of the piece can still rise, but the stamina is insufficient and it is difficult to reach the temperature of the first turning. After 6 to 7 days, the product temperature begins to decrease evenly, and the koji pieces gradually dry. After another 7 to 8 days, the doors and windows can be slightly opened for ventilation. After 40 days, the temperature of the koji is close to room temperature, the koji pieces are basically dry, and the moisture content has dropped to about 15%. At this time, the curved pieces can be taken out of the room and stored in the warehouse.

7. Storage of finished koji: The finished high-temperature koji is divided into three colors: yellow, white and black. Traditionally, golden koji with chrysanthemum and red hearts is the best. This kind of koji has a good soy sauce aroma. After the qu block is removed, it should be stored for 3 to 4 months and weighed as old qu before use. In traditional production, there is great emphasis on the use of Chenqu. The characteristic is that a large number of acid-producing bacteria sneak in during the production of koji. Most of them will die or lose their ability to reproduce under relatively dry production conditions. Therefore, Chenqu is relatively pure. , the acidity will be lower when used to make wine. In addition, after Daqujing is stored, its enzyme activity will decrease and the number of yeasts will also decrease. Therefore, when brewing wine with properly stored Chenqu, the fermentation temperature will be slower and the brewed wine will have a better aroma.

D. White wine

Technological process: raw material selection→sorting→detoxification→rinsing→crushing→pressing→sulfur treatment→regulation→main fermentation→post fermentation→maturation→clarification and filtration →Bottling→, Sterilization

Preparation method

1. Raw materials: Choose varieties with high sugar content (more than 16 grams/100 ml), moderate acidity, strong fragrance and good color. Such as "Longyan", "Bai Ya", "White Wing", "Yislin", etc. The best time to harvest is when the fruit is fully mature and the sugar content is close to its maximum.

2. Sorting: Separate the rotten ears from the intact ears, and cut off the rotten and green grains.

3． Disinfection: Soak in potassium permanganate solution with a concentration of 0.02 for 20 minutes.

4. Rinse: Rinse with running water to remove the disinfectant until there is no red color in the water.

5. Crushing: Crushing with a crusher. It is not advisable to remove the fruit stems when crushing. You can use the fruit stems as a filter aid layer to increase the filtration speed.

When crushing, each grape seed needs to be broken, but the seeds cannot be crushed. It should not come into contact with copper and iron during the crushing process.

6． Pressing: After crushing, send the juice to a press immediately. When pressing, the pressure should be gradually increased to adapt to the pressure, and the juice in the pulp should be squeezed out as much as possible, but the juice from the stems and seeds cannot be squeezed out.

7. Sulfur treatment: Microorganisms attached to the peel and bacteria in the air are often immersed in the juice during the crushing and pressing process. Sulfur dioxide is commonly used to kill or inhibit the activity of miscellaneous bacteria. For every 100 kilograms of grape juice, 6 to 110 grams of sulfurous acid can be added to kill miscellaneous bacteria.

8． Adjustment: Generally, the sugar content of grape juice is about 14 to 20 grams per 100 ml, so it can only produce wine with about 8 to 11.7 degrees. The alcohol concentration of finished wine is required to be 12 to 13 degrees or 16 to 18 degrees. Therefore, based on the 1.7 grams of sugar required to generate 1 degree of alcohol, the amount of sugar required can be calculated and added to the juice.

9． Main fermentation: Put the adjusted grape juice into the barrel, filling it with about three-quarters of the barrel's capacity. The temperature is maintained at 20~30℃, and fermentation will begin in 1~2 days. The intensity of fermentation depends on the number and size of bubbles in the fermentation barrel. The main fermentation usually takes 8 to 15 days. It can be completed in 3 days when the weather is hot, and it can be extended to 20 days when the weather is cold. When the residual sugar content is less than 0.1, the skin residue is removed.

10． Post-fermentation: After the main fermentation, the wine is moved into a large wooden barrel, and post-fermentation is slowly carried out for one month at a temperature of 15~18°C to further ferment the residual sugar into alcohol.

11. Maturation: Use a siphon to suck the wine into oak barrels and store it at a temperature of 8~12°C to mature it. During this period, the barrels must be changed several times to remove the sediment in the wine. Do not move or shake the barrel before changing it. The siphon method should be used to prevent the wine from coming into contact with air to avoid excessive oxidation. Ripening takes about one year.

12． Clarification and filtration: Use the enzyme preparation extracted from Aspergillus niger for clarification. After filtration, the fine residue in the wine is removed to obtain clear wine.

13. Bottling and sterilization: Put the wine into sterilized glass, sterilize it in water at 70~72℃ for 20 minutes, then cool it to about 35℃, and label it.

Quality standards

1. The appearance is transparent and bright, without turbid precipitation or any suspended matter. The color is light straw yellow. It has the original fragrance of grapes and a special fermented wine aroma. The taste is smooth, mellow and refreshing, not sweet or slightly sour.

2. The alcohol content is about 12, the total acid is 0.7g/100ml, the volatile acid is not more than 0.02g/100ml, the residual sugar is not more than 0.15g/100ml, the total sulfur dioxide is not more than 145ppm, the pH value is less than 3.65, and the copper is not more than 0.1mg/ 100 ml, iron does not exceed 0.5 mg/100 ml.

Notes:

1. In order to dissolve part of the tannins in the fruit stems to enhance the flavor of white wine and reduce the viscosity of the grape juice to facilitate juice extraction, some factories usually crush the grapes and leave them overnight before pressing. However, the juice must contain 0.15 g/L of sulfur dioxide to prevent the action of oxidase and miscellaneous bacteria during storage.

2. During the production process, do not come into contact with metals such as copper and iron.

3. If the fermentation speed is too slow, pure distiller should be added or the barrel should be changed to aerate.

4． After fermentation, if the alcohol content is lower than 12 degrees, alcohol can be used to adjust it.

5. Clarifying agents can also be gelatin and egg white.

E. Red wine

Technological process: raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation → pressing → post-fermentation → storage → clarification and filtration → packaging Bottle, sterilization

Preparation method

1. Raw material selection. Select grapes with colored peels and remove diseases, pests and green fruits. Wash away surface dirt with clean water.

2. Broken and destemmed. The fruit can be crushed by roller or centrifugal crushing, and then the stems can be removed by a destemmer to make the wine taste softer.

The grape pulp that has been crushed and removed from the fruit stems should be immediately sent to the fermentation tank because it contains juice, peels, seeds and small fruit stems. There should be a gap of 1 to 4 in the top of the fermentation tank. Do not fill it up to prevent it from floating on the surface of the tank. The leather tank overflows due to the carbon dioxide produced by fermentation.

3． Fermentation. The process of sending the grape pulp into the fermentation tank until the main fermentation is completed and new wine comes out of the tank is called fermentation. The sugar content needs to be adjusted before fermentation. The amount of sugar added is generally based on the original average sugar content of the grapes. Do not add too much sugar to avoid affecting the quality of the finished product. Sulfur dioxide is added once when the grape pulp enters the tank, and is not added again during the fermentation process. The amount depends on the sugar content, acidity and the intact state of the grapes, generally 20 to 40 grams per kilogram. After 2 to 3 hours, add yeast liquid in an amount of 5 to 10 parts of the pulp. Stir thoroughly after addition to distribute the yeast evenly. During fermentation, yeast reproduction and bacterial damage must be checked every day. If the yeast growth is poor or low, the distiller's yeast should be added again. If any harmful bacteria are found, sulfur should be burned indoors and sulfur dioxide should be used for sterilization. The fermentation temperature must be controlled between 20~25℃.

The time of main fermentation varies according to the sugar content of the grapes, fermentation temperature and yeast inoculation quantity. Generally, when the specific gravity drops to about 1.020, it can be taken out of the tank and transferred in for fermentation.

4. Post-fermentation. Leave 5 to 15 centimeters of space above the post-fermentation tank or barrel, because post-fermentation will also generate foam. The product temperature in the post-fermentation period is controlled between 18 and 20°C, and the maximum cannot exceed 25°C. When the specific gravity drops to about 0.993, fermentation ends.

5. Aged. Low temperature and good ventilation are required during brewing. The suitable aging temperature is 15~20℃ and the relative humidity is 80~85. In addition to maintaining appropriate temperature and humidity during the aging period, attention should also be paid to changing and adding barrels.

The first barrel change should be carried out 8 to 10 days after the fermentation is completed. The residue should be removed and sulfur dioxide should be added to 150 to 200 mg liter at the same time. The second barrel change is performed 50 to 60 days after the previous barrel change. The third barrel change will be carried out about three months after the second barrel change, and the fourth barrel change will be carried out after 3 months.

In order to prevent the invasion and reproduction of harmful bacteria, the gaps in the wine storage container must be filled at all times to prevent its surface from contacting the air. After new wine is put into the barrel, the barrel should be added every 3 to 4 days in the first month. Add barrels once every 7 to 8 days in the second month, and then once a month. For aged wine over one year, you can add barrels every six months. The wine used for adding barrels must be clean, and it is best to use the original wine of the same variety and quality.

6. Blending. After 2 to 3 years of storage, the original wine has matured and aged, and has the aroma of old wine. Can be blended according to variety, flavor and ingredients. The original grape wine should be above 50%.

Quality standards:

Color: purple-red, transparent and free of impurities, taste: fragrant and mellow, sweet and sour.

Specific gravity: 1.035~1.055 (15℃).

Alcohol: 11.5~12.5 (15℃).

Total acid: 0.45~0.6g/100ml.

Total sugar: 14.5~15.5g/100ml. Volatile acid: less than 0.05g/100ml.

Tannin: 0.45~0.06g/100ml.

Before bottling, the prepared wine must be chemically inspected and filtered once before bottling and capping. After sterilization at 75℃, it can be labeled and packaged for sale.

F. Royal jelly wine

Preparation method: Add grape juice to the main fermentation tank, and add white sugar to make the sugar content reach about 25 degrees. Carry out main fermentation at 15℃ and ferment for 15 At the end of ~20 days, the composition of the wine is: alcohol content 11 degrees, sugar content 5 degrees, and then 100~200ppm SO2 gas is introduced to inhibit the growth of bacteria and other yeasts. After 5 days of storage, the yeast and insoluble substances are settled. Come down and separate it, and then filter it with a filter paper filter. The filtered wine is put into a mature tank, cooled to -10°C and left for two days to allow excess tartar to precipitate and separate out. Then the temperature is raised to 5°C. Add royal jelly, stir, and keep at 5°C for 24 hours. At that time, increase the temperature to 25~30°C, keep it under stirring conditions for 2 hours, then cool to 0~5°C, and cold treat for 24 hours. Such high and low treatment requirements Repeat 4 to 10 times, preferably 4 to 6 times, to ensure that the various components of royal jelly are fully mixed into the wine without any damage, so that the nutritional value and efficacy of royal jelly can be fully exerted.

Product efficacy: A 48-year-old woman had menstrual irregularities 2 to 3 months ago due to menopause. After that, she drank 30 ml of this royal jelly wine every day, and her menstruation returned to normal after 6 months. In the process of continuous drinking for 2 years and 5 months, my body was very healthy and I didn't even catch a cold. It can be seen that this wine does have good curative effects.

G. Home-made wine

Red wine can be brewed from mature muscat grapes, which has the aroma of muscat grapes and a soft and mellow ester aroma. The color is bright, rose red or light red, and the alcohol content is mostly 9 to 12 degrees. If you like wine with a higher alcohol content, you can add some sugar during fermentation to increase the alcohol content to 16 degrees. According to experience, adding 17 grams of white sugar per liter of juice can produce 1 degree of pure alcohol after fermentation. For example, to brew wine with 4 degrees of alcohol, 17 × 4 = 68 grams of sugar should be added per liter of grape juice.

Production method

1. broken. Rinse the ripe red grapes with clean water, remove the stems, green grains, moldy grains, broken grains, etc., put them into a sterilized container (small tank), squeeze or mash them with your hands, but you must use your hands before operation. , wooden sticks, containers, etc. are washed once with potassium permanganate water, and then rinsed with clean water before handling to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use iron, copper and other metal tools and containers (or use clean Aluminum spoon sterilized in cup) mash the grapes.

2. Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in the grape skin juice through the action of yeast. The pre-fermentation process of red wine is that the skin juice is mixed together. The yeast has been incorporated into the juice when the grapes are broken because of the presence of white frost on the grape skins. There is yeast, so homemade wine can be fermented without adding additional yeast.

The best fermentation temperature is 15~25℃, and should not exceed 35℃. However, fermentation in small containers makes it easier to dissipate heat, and it can generally reach no more than 32℃.

After the skin juice is put into the container, fermentation can usually begin after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are produced at this time, indicating that the yeast has begun to reproduce. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases. , the smell of wine gradually increases.

During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the grape skins from growing moldy and becoming sour, and at the same time, the pigments on the skins can be immersed in the juice. And the CO2 is discharged, allowing the yeast to obtain oxygen and ferment more vigorously.

After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added. The sugar is dissolved with the original grape wine instead of adding water after the sugar is hydrated. After the white sugar is completely dissolved, the fermentation can continue in the container. , finally the carbon dioxide is released until it is weak and almost calm, the alcohol smell is very strong, the sugar content is reduced to less than 1, the juice becomes clear, that is, the fermentation is completed, press and separate the skin juice.

3. press. The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the red wine liquid will flow out, which is called Yuanjiu.

4． Add egg white to clarify.

Add approximately one egg white to 30 ml of original grape wine. The method is to beat the egg white into a foam, stir it thoroughly with a small amount of wine, then add it to the wine, stir it thoroughly and let it sit until the wine liquid is clear and transparent, and discard the sediment.

5. Adding sugar to wine. Most people's habit is that wine should be sweet. Therefore, the wine needs to be mixed with sugar. The amount of sugar added is about 12 to 14 grams. When dissolving the sugar, stir it with the original wine.

In this way, a red wine with a strong "rose" aroma, sweet and sour taste is made, but if it is stored airtight in a container for 2 months, the flavor of the wine will be more mellow.