1. Raw material selection: Choose mature, fresh and intact grapes. Grape varieties suitable for winemaking are shown in the table below.
2. Cleaning and sorting: Rinse the selected grapes in a running water tank. Firmly rinse with water. Sort and remove rotten fruit while cleaning.
3. Pressing and coarse filtration: Commonly squeezed and centrifuged to extract the juice. The coarse filtration was carried out with a sieve having a pore size of 0.5mm to reduce the insoluble solid content to less than 20%.
4. Cold impregnation: control the ambient temperature at 5-10℃ for approximately 12-24h to extract polyphenols flavonoid polyphenols.
5. Low-temperature clarification: stand at 0-5℃ to remove suspended solids such as pulp and peel, reduce enzyme activity and prevent oxidation of grape juice.
6. Pasteurization: rapid heating to 90-95℃ to inactivate various enzymes.
7. Heat impregnation: quick and short time leaching tannin and pigment from grapes at 50-60℃
8. Fermentation: Different types of wine require different temperatures for fermentation. Dry white wine temperature is about 18-20℃, dry red wine fermentation temperature is about 26-30℃
9. Cold treatment: wine is cooled to precipitate sodium hydrogen tartrate
10. Packaging: The sterilized wine is quickly placed in a sterilized glass bottle and heat sealed. After sealing, it is rapidly cooled to 38 ℃.