白葡萄酒制作（White wine making）.docVIP

白葡萄酒制作（White wine making） White Wine Process selection of raw material, sorting, cleaning, crushing, rinsing, crushing, pressing, sulfur treatment, adjustment, fermentation, ripening, clarification, filtration, bottling, sterilization Making method 1. raw materials: should be high in sugar (16 grams /100 milliliter), moderate acidity, flavor, good color varieties. Such as longan, Bai Ya and white wings and Riesling etc.. The harvest time was appropriate when the fruit was fully mature and the sugar content was close to the highest. 2., sorting: separate rotten ears and whole ears, cut off rotten grains and grains. 3. disinfection: concentration of 0.02% Potassium Permanganate solution soak for 20 minutes. 4. rinse: rinse the disinfectant with flowing water until the water is red. 5. crushing: broken with a crusher. When crushing, it is not appropriate to remove the stem, and the fruit stem can be used as the filter aid layer to improve the filtration rate. When the broken every grape grain broken, but not crushed seeds. Copper and iron should not be contacted in the process of crushing. 6. press: crushing immediately after the press, juice, pressure should be gradually pressed to adapt to the pressure, as far as possible to squeeze out the juice in the flesh, but not the fruit stem and seed juice extrusion. 7. sulfur treatment: microorganisms and airborne bacteria on the peel, often immersed in juice during crushing and crushing. General use of sulfur dioxide to kill or inhibit the activities of miscellaneous bacteria. Every 100 kilograms of grape juice can add 6% sulfurous acid 110 grams, in order to kill miscellaneous bacteria. 8.: general regulation Grape Juice sugar in about 14~20 grams of 100 ml, it can only generate about 8~11.7 degrees of wine, and wine alcohol concentration required for 12~13 or 16~18 degrees, so can be generated according to need 1 alcohol and 1.7 grams of sugar, calculate the sugar, and add fruit juice. 9., the main fermentation: in the ca