Raw material requirements:
1 Grape material: high-quality grapes with high sugar content, moderate acidity, strong aroma and beautiful color.
2 Sulfur dioxide (sulfurous acid can also be used): The amount is 1% of the pulp weight.
3 citric acid: food grade.
4 white sugar: In order to make up for the lack of glucose.
5 Alcohol: Never use industrial alcohol after deodorizing edible alcohol or absolute alcohol.
Process flow:
1 sweet white wine process:
From grape → sorting → crushing → pressing → sulfur treatment → pre-fermentation → post-fermentation → dry white wine → blending → sweet white wine.
2 sweet red wine process:
Red grapes → Sorting → Peeling → Crushing → Pressing → Pre-fermenting → Excluding fruit residue → Fermentation liquor → Post-fermentation → Thousands of red wine → Blending → Sweet red wine.
Process points:
1 Sorting: Sort the raw materials before crushing to remove the rot fruits and small green granules. Pick a good grape.
2 De-stemmed: The fruit of the red wine was to be removed, because the stem had more tannins. When fermented with fruit stems, it will increase the bitter taste of the wine. White wine can not go fruiting stems.
3 Crushing: Crush the fruit with a crusher and mix and ferment the peel and crushed slag. When the white wine is crushed, the grape juice can be extracted.
4 Pressing: The crushed fruit pieces are immediately squeezed and juiced and clarified and fermented. For red wine, the fruit is crushed and directly fermented. After the main fermentation is completed, the new wine is pressed and removed.
5 Sulfur treatment: Sulfur dioxide is added when the grape is crushed or after the juice is pressed, which can effectively kill or inhibit the invading bacteria in the juice, without damaging the yeast, and the amount is 1% of the weight of the grape juice.
6 Fermentation: Two stages of pre-fermentation (or fermentation) and post-fermentation.
Pre-fermentation phase: Due to the growth and reproduction of yeast, the fermentation is accelerated. When the fermentation is intense, there is a large amount of carbon dioxide gas rising from the bottom of the container. When white wine ferments, it can be seen that the liquid surface is boiled and boiled. When red wine is fermented with the skin, thick skin dregs can be seen floating on the liquid surface. This scum covers the liquid that is being fermented, which is not conducive to the distribution of heat, but is conducive to the proliferation of bacteria. In order for the fermentation to proceed normally, it must be stirred several times a day to press the scum into the fermentation broth. Red wine fermentation temperature is controlled at 20 ~ 25 °C; white wine in the 18 ~ 20 °C. When nearly half of the main fermentation is carried out (approximately 3 days or so), that is, when the sugar content of the fermentation broth is reduced by 1/2, white sugar is added to the fermentation broth. When brewing red wine, the fermentation broth after the removal of skin dregs was first sugared, and the sugar content was increased by 1.1 kg per 10 kg of fermentation broth plus white sugar. Sugar can be dissolved in the fermented juice. After supplementing the fermentation broth and continuing the main fermentation, after 2 to 3 days, the sweetness of the fermentation broth gradually disappears, the wine taste increases significantly, the fermentation tends to slow, bubbles decrease, the liquid level no longer churns, and the temperature of the product begins to decrease. At this time, it enters the post-fermentation stage.
Post-fermentation is a slow and complicated process. At this stage, a small amount of residual sugar continues to produce alcohol. At the same time, the acid in the wine reacts with alcohol to produce the aroma of esters and it begins to age. Due to the gradual stop of fermentation during the post-fermentation process, the aroma gradually increases, the yeast activity decreases, and the chance of infection by harmful bacteria increases, and slight negligence leads to rancidity of the wine. In order to avoid this happening, when the main fermentation is terminated, the original wine should be transferred into a small mouth container, and the wine liquid should be filled and the cork should be stuffed. After about 2 weeks, the impurities in the wine are slowly deposited on the bottom of the container and the liquor changes. Clear, can use the rubber tube siphon the clarified liquor, and adjust the alcohol degree to 16 ~ 17 °C. Add 40 ml of 96 edible (or medicinal) alcohol per kg of raw wine. Finally, the original wine is placed in a clean container and sealed.
7 Blending: The grape wine that has been preserved for a period of time after fermentation is gradually matured. The wine tastes mellow and can be blended with alcohol, sugar, and acidity of the original wine. Generally listed red wines have a sugar content of 12% to 14% and an alcohol content of 16; white wines have a sugar content of 9% to 12%; white dry wines have a sugar content of 0.5% to 1.0% and an alcohol content of 9 to 12. The degree of alcohol is blended with the same variety of distilled spirits. The acidity can be formulated with citric acid or neutral tartaric acid, and the sugar content is blended with white sugar.
8 Bottling and Sterilization: The wine is placed in a pre-sterilized bottle and sterilized at 60-70°C for 15-20 minutes.
1 Grape material: high-quality grapes with high sugar content, moderate acidity, strong aroma and beautiful color.
2 Sulfur dioxide (sulfurous acid can also be used): The amount is 1% of the pulp weight.
3 citric acid: food grade.
4 white sugar: In order to make up for the lack of glucose.
5 Alcohol: Never use industrial alcohol after deodorizing edible alcohol or absolute alcohol.
Process flow:
1 sweet white wine process:
From grape → sorting → crushing → pressing → sulfur treatment → pre-fermentation → post-fermentation → dry white wine → blending → sweet white wine.
2 sweet red wine process:
Red grapes → Sorting → Peeling → Crushing → Pressing → Pre-fermenting → Excluding fruit residue → Fermentation liquor → Post-fermentation → Thousands of red wine → Blending → Sweet red wine.
Process points:
1 Sorting: Sort the raw materials before crushing to remove the rot fruits and small green granules. Pick a good grape.
2 De-stemmed: The fruit of the red wine was to be removed, because the stem had more tannins. When fermented with fruit stems, it will increase the bitter taste of the wine. White wine can not go fruiting stems.
3 Crushing: Crush the fruit with a crusher and mix and ferment the peel and crushed slag. When the white wine is crushed, the grape juice can be extracted.
4 Pressing: The crushed fruit pieces are immediately squeezed and juiced and clarified and fermented. For red wine, the fruit is crushed and directly fermented. After the main fermentation is completed, the new wine is pressed and removed.
5 Sulfur treatment: Sulfur dioxide is added when the grape is crushed or after the juice is pressed, which can effectively kill or inhibit the invading bacteria in the juice, without damaging the yeast, and the amount is 1% of the weight of the grape juice.
6 Fermentation: Two stages of pre-fermentation (or fermentation) and post-fermentation.
Pre-fermentation phase: Due to the growth and reproduction of yeast, the fermentation is accelerated. When the fermentation is intense, there is a large amount of carbon dioxide gas rising from the bottom of the container. When white wine ferments, it can be seen that the liquid surface is boiled and boiled. When red wine is fermented with the skin, thick skin dregs can be seen floating on the liquid surface. This scum covers the liquid that is being fermented, which is not conducive to the distribution of heat, but is conducive to the proliferation of bacteria. In order for the fermentation to proceed normally, it must be stirred several times a day to press the scum into the fermentation broth. Red wine fermentation temperature is controlled at 20 ~ 25 °C; white wine in the 18 ~ 20 °C. When nearly half of the main fermentation is carried out (approximately 3 days or so), that is, when the sugar content of the fermentation broth is reduced by 1/2, white sugar is added to the fermentation broth. When brewing red wine, the fermentation broth after the removal of skin dregs was first sugared, and the sugar content was increased by 1.1 kg per 10 kg of fermentation broth plus white sugar. Sugar can be dissolved in the fermented juice. After supplementing the fermentation broth and continuing the main fermentation, after 2 to 3 days, the sweetness of the fermentation broth gradually disappears, the wine taste increases significantly, the fermentation tends to slow, bubbles decrease, the liquid level no longer churns, and the temperature of the product begins to decrease. At this time, it enters the post-fermentation stage.
Post-fermentation is a slow and complicated process. At this stage, a small amount of residual sugar continues to produce alcohol. At the same time, the acid in the wine reacts with alcohol to produce the aroma of esters and it begins to age. Due to the gradual stop of fermentation during the post-fermentation process, the aroma gradually increases, the yeast activity decreases, and the chance of infection by harmful bacteria increases, and slight negligence leads to rancidity of the wine. In order to avoid this happening, when the main fermentation is terminated, the original wine should be transferred into a small mouth container, and the wine liquid should be filled and the cork should be stuffed. After about 2 weeks, the impurities in the wine are slowly deposited on the bottom of the container and the liquor changes. Clear, can use the rubber tube siphon the clarified liquor, and adjust the alcohol degree to 16 ~ 17 °C. Add 40 ml of 96 edible (or medicinal) alcohol per kg of raw wine. Finally, the original wine is placed in a clean container and sealed.
7 Blending: The grape wine that has been preserved for a period of time after fermentation is gradually matured. The wine tastes mellow and can be blended with alcohol, sugar, and acidity of the original wine. Generally listed red wines have a sugar content of 12% to 14% and an alcohol content of 16; white wines have a sugar content of 9% to 12%; white dry wines have a sugar content of 0.5% to 1.0% and an alcohol content of 9 to 12. The degree of alcohol is blended with the same variety of distilled spirits. The acidity can be formulated with citric acid or neutral tartaric acid, and the sugar content is blended with white sugar.
8 Bottling and Sterilization: The wine is placed in a pre-sterilized bottle and sterilized at 60-70°C for 15-20 minutes.
Antifungal drug: A drug used to treat fungal infections(antimicrobial drugs).
Examples of Antifungal Drugs include miconazole and clotrimazole.
An antifungal medication is a pharmaceutical fungicide used to treat and prevent mycoses such as athlete's foot, ringworm, candidiasis (thrush), serious systemic infections such as cryptococcal meningitis, and others. Such drugs are usually obtained by a doctor's prescription, but a few are available OTC (over-the-counter).
Antifungal Drugs
Antifungal Drugs,Griseofulvin Drugs,Clotrimazole Drugs
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