The fermentation process of white wine is basically the same as that of red wine. The difference is that the juice is taken in a closed fermenter (bath) for fermentation. White grape juice generally lacks tannins, often adding 100 to 1 liters of juice plus 4-5 grams of tannins before fermentation, which helps improve the quality of the wine.
White wines are fermented at a lower temperature than red wines, generally requiring 18-20°C. The wines produced at low temperatures are light in color and have a strong aroma. If the temperature exceeds 30°C, the flavor and taste must be severely affected. Therefore, the fermentation temperature must be strictly controlled. The main fermentation period is about 2-3 weeks. When the main fermentation is at its climax, no fermentation bolus can be added to allow the carbon dioxide to be discharged smoothly. After the main fermentation is over, the same kind of wine is added to about 95% of the capacity of the barrel, and the fermentation plug is placed on the fermentation broth for post-fermentation. After 3-4 weeks, At the end of the fermentation, it was filled again with the same type of wine, and the air was closed tightly with a stopper. After the precipitation is completed, the barrels are generally changed in December or January when the temperature is the lowest in the current year, and the storage and aging are performed.
Sweet red and white wines are fermented sweet red and sweet white wines contain more or less unfermented sugar and feel sweet when consumed. This sugar is generally during the fermentation process. When the sugar content of the fermented mash is about to reach the sugar required for the liqueur, immediately add a high concentration of alcohol or distilled liquor of the same kind of fruit to increase the alcohol concentration to 15-16, stop the fermentation, and load Full, sealed, until its precipitation is complete, change the barrel into storage and aging.
The aged wine clarified the freshly fermented wine, containing carbon dioxide, odor of sulfur dioxide and yeast, heavy taste, bitterness, and sourness. The taste was coarse and not very delicate. It contained a large amount of fine particles and suspended matter, and the definition was unstable. It must go through a clarification stage to reduce or eliminate undesirable substances, add new aroma substances, make the wine flavor alcohol and aroma, and make the liquor clear and beautiful. The clarification of aging does not make a distinction in the chronological order and is often carried out simultaneously. Sichuan Rural Daily
White wines are fermented at a lower temperature than red wines, generally requiring 18-20°C. The wines produced at low temperatures are light in color and have a strong aroma. If the temperature exceeds 30°C, the flavor and taste must be severely affected. Therefore, the fermentation temperature must be strictly controlled. The main fermentation period is about 2-3 weeks. When the main fermentation is at its climax, no fermentation bolus can be added to allow the carbon dioxide to be discharged smoothly. After the main fermentation is over, the same kind of wine is added to about 95% of the capacity of the barrel, and the fermentation plug is placed on the fermentation broth for post-fermentation. After 3-4 weeks, At the end of the fermentation, it was filled again with the same type of wine, and the air was closed tightly with a stopper. After the precipitation is completed, the barrels are generally changed in December or January when the temperature is the lowest in the current year, and the storage and aging are performed.
Sweet red and white wines are fermented sweet red and sweet white wines contain more or less unfermented sugar and feel sweet when consumed. This sugar is generally during the fermentation process. When the sugar content of the fermented mash is about to reach the sugar required for the liqueur, immediately add a high concentration of alcohol or distilled liquor of the same kind of fruit to increase the alcohol concentration to 15-16, stop the fermentation, and load Full, sealed, until its precipitation is complete, change the barrel into storage and aging.
The aged wine clarified the freshly fermented wine, containing carbon dioxide, odor of sulfur dioxide and yeast, heavy taste, bitterness, and sourness. The taste was coarse and not very delicate. It contained a large amount of fine particles and suspended matter, and the definition was unstable. It must go through a clarification stage to reduce or eliminate undesirable substances, add new aroma substances, make the wine flavor alcohol and aroma, and make the liquor clear and beautiful. The clarification of aging does not make a distinction in the chronological order and is often carried out simultaneously. Sichuan Rural Daily
Oysters contain zinc, a trace element. As one of the essential trace elements in the human body, zinc plays a very important role in brain development and can increase synaptic transmission, that is, increase memory. (Supplement of vitamin a can prevent night blindness because vitamin a plays a regulating role in the development of the eyes.) Zinc can promote the absorption of vitamin a. Vitamin a is stored in the liver when it is not working, and zinc is needed when needed To mobilize.
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