Wine is very common in our daily lives, and wine is made from fresh grape fruit with or without skin. The wine has the functions of protecting cardiovascular, skin care, anti-tumor, anti-tumor growth of tumor cells, anti-aging, anti-radiation, appetite enhancement, fatigue elimination, and can reduce blood fat. Some red wines are rich in anthocyanins, rich in Anthocyanins are also a relatively strong antioxidant. So how is wine made? As a Red Wine Tank Manufacturer, we can give you science.
The main raw material is grapes. Tools to be used include pots, ceramic cylinders, latex tubes, bamboo sieves, bean gauze, Wine Fermenter or ceramic cylinders, gauze, and the like.
Select grapes that have not been sprayed with pesticides 15 to 20 days before maturity. Remove raw, green, broken fruit, moldy fruit and other sundries, directly in the large basin (do not wash), because there are wild yeast on the surface of the grape skin, play a yeast role in the fermentation of the juice. After the selection, wash your hands and use your hands to rub the grapes in the dish and squeeze out the grape juice. Put a bamboo sieve on the mouth of the prepared can or ceramic cylinder, and filter the extruded grape juice into a Wine Fermentation Equipment such as a tank to remove the grape stem. The grape skin, meat, etc. on the bamboo sieve are wrapped with gauze, and the residual juice is squeezed out, and the extruded juice is also placed in a cylinder or a can. Under normal circumstances, the juice yield of grapes is about 70%. The jar and the jar containing the grape juice are allowed to stand for 12 to 20 hours, and the supernatant is sucked into another container by siphoning with a latex tube or a non-toxic plastic tube to carry out fermentation. In order to prevent the juice from overflowing during fermentation, the grape juice in the fermentation tank and the tank should not be overfilled, and it is 80%-90% of the container capacity. After two days and nights, the grape juice begins to ferment. When it is particularly strong, you can hear the rustling sound and smell the wine.
Wine Fermentation Equipment
During the fermentation process, attention should be paid to controlling the alcohol content, timely sugar supplementation and temperature control.
The method of controlling the alcohol content is to ferment the wine with the wild yeast attached to the grape skin per 100 ml of grape juice. However, it is impossible to increase the alcohol content by the sugar content of the grape itself, and it is necessary to add white sugar. The amount of white sugar added can be calculated according to the following formula. For example, to make a wine containing 12 degrees of wine (the sugar content of the grape is 15%), the amount of white sugar (12-8.4) X1.8 = 6.48 grams is required. If the sugar content of the grape is 20%, the sugar content is (12-11.2) X1.8=1.44 g (here, 1.8 is calculated according to the theory, that is, 1.8 g of white sugar is required for brewing 1 degree of wine). The resulting 6.48 grams and 1.44 grams are 100 ml of grape juice. If it is 1 kg of grape juice (ie 1000 ml), the sugar content is 64.8 g and 14.4 g, respectively. Based on this, it is calculated based on the amount of grape juice. Time to make up the sugar. Generally added in the fermentation period is good. The amount of sugar added is determined according to the amount of sugar in the grape juice used in the brewing and the amount of alcohol required to produce the wine. Control the temperature of the product. The product temperature is the fermentation temperature of the grape juice. The optimum temperature is 18°C - 22°C. The temperature is too low, it is not easy to ferment; if the temperature is too high, it will cause infection of bacteria. At this temperature for about 12 days, the sugar in the grape juice is basically exhausted, and it is still allowed to stand for 2 to 3 days, and then the first separation is performed by siphon method. The supernatant was withdrawn and placed in a previously cleaned cylinder, jar, and sealed. To be full, leave no gaps to prevent contamination of the bacteria in the air. You can also spray a little bit of alcohol on the wine (because the alcohol is less than the wine, it floats on the wine surface, it can be used to isolate the air and prevent bacteria from contaminating, while also preventing the white film on the wine surface). After 20 days, the second separation was still carried out by siphon method, and it still needs to be stored for 3-5 months after separation.
In general, the process of brewing wine, material selection, mash, filter juice, standing, sucking supernatant, sugar fermentation at 18°C ~ 22°C temperature, standing, sucking supernatant aging, separation and storage Finished product.
The above is how wine is brewed. If you are interested in brewing equipment, you can contact us and we will provide you with professional services.
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