What grapes can be used to making wine?

1, what grapes can be used to making wine?

Since making wine, cultured is adjust measures to local conditions, enjoyment, the grape variety is nothing special rules, as long as it is grapes can play and conditions allow, choose a year 3, 2 a grape variety and making (also is to have a few more container just), will be in contrast to deeper feeling different style of wine grape varieties of influence. Red wine with red grapes from must be, the darker the better (purple black), maturity, the higher the better, red one red meat is better; White wine with white (green) grapes or red one of white meat grapes (fermentation squeeze to skin before).

Wine grapes contain alcohol is made of sugar conversion, and the color of red wine grape flesh source and with of pigment, so, should try to choose good, fresh, clean the maturity of the grape used to health wine. If the household wine can buy special grapes, that will make you can use the fermenting wine and shops since bought wine do a comparison, taste, of course, is again good but you.

Red wine grape variety of wine common special: Cabernet Sauvignon (Cabernet Sauvignon, Cabernet (Cabernet Franc), SheLongZhu (Carbernet Gernischet), Merlot (Merlot Merlot), scarlett) (Carignane), black product music (Pinot Noir), beautiful (Gamay, Gamay Noir), Silas (Syrah), etc.

White wine grape wine products are the common special: Riesling (Riesling), noble sweet (Italian Riesling), Chardonnay (Chardonnay), long long for (Sauvignon B1anc), etc.

In addition, the red one rose fragrant white table grapes are often used in white wine (to skin after fermentation) and rosy wine (with skin fermentation) of brewing, and the smell of a wine is very special. As for different from grapes out of the wine style characteristics, there are many resources on the Internet about wine grape varieties of introduction, here is differ in this paper.

2, need special tools and special dressing?

Not to be must be. The bottle container canister, bucket, big cylinder can when container. A small ornamental test, recommend using transparent glass bottles, coke bottle, mineral spring bottle. To prevent excessive contact with air and make wine juice oxidation, it is small mouth hole with a cover vessel, or use plastic package after a crush holes. Yeast, clarify agent accessories additives should also use less as far as possible or not, but the long-term preservation of SO2 wine plays an important role, can get a little SO2 content 6% of sulfite is best.

3, with plastic drum with jar or good?

Appliance fermented, no rules, food plastic jar with non-toxic, can be, of course, glass, porcelain, stainless steel tank better. Avoid by all means and iron, copper, tin metal contact.

4, grape to don't use detergent cleaning?

Don't. Washing will be a great loss of grape skins on natural yeast, makes the start of natural fermentation is difficult. If not to the chemical pesticide restrictions, even the flush also try to avoid grapes. Alcohol it natural disinfection ability, you can need not pursue in absolute clean vacuum in the life, avoid by all means is talk about microbial color change. If you must wash, try to reduce the intensity of washing, and dry again as soon as possible after the break for wine.

5, grapes into the tank (bottle) except infarction prior to broken?

Need. Grape juice and grape skin contact, help skin natural yeast breeding quick start fermentation. Red wine broken degree crowded broken can, avoid dao into paste to later filter in trouble. White wine need to take juice fermentation, the broken squeezing of course is to squeeze stem the last drop juice.

6, fermentation process ideal temperature is it?

Red wine control in 25 to 30 degrees, white wine control in the 18-20 degrees.

7, container with how many for appropriate?

The alcohol fermentation can produce large amounts of gas, grape skins will layered floated in the wine juice above, insurance period containers should be left around 30% of the surplus space, lest valuable wine juice overflow. Fermentation by start (a few bubbling)-strong (large amounts of gas to escape)--reduced (blister nosedived)-static (fermentation finish). This stage time for about a week or so.

For red wine, it later malic acid, lactic acid fermented (not must) will reduce the tart and make the wine, smooth and delicious. The temperature right (20 degrees above), alcohol fermentation wine will naturally start Ping lactic acid fermented (in many cases of lactic acid fermented can't start normally Ping), this time the skin slag has filtered out, the bubbles exquisite and clean, no alcohol fermentation so intense, container space to leave 10% above. Try to avoid air intervention at the same time, to purge the tank of gas, the conditions can be used simple one-way valve control gas only out into. This stage time need about half a month or so. If that year didn't start Ping milk fermented, can of full seal storage, wine juice in the winter the low temperature will exhalation wine acid stone (grain size, crystal shape), reduce the wine juice acidity, and temperature was right in the coming year, with siphon method to remove precipitation, looking forward to a natural fermentation Ping milk start. Temperature often things apple acid lactic acid fermented wine-the deciding factors.

8, sugar principle is???????

Whether to need to add sugar and how much sugar, is based on the last a wine to the reliability and grape sugar content of raw materials to calculate the amount of added.

General is 17 grams of sugar/l can produce 1 degrees wine degrees. Natural brew to the highest degree of wine is 15 degrees. Grape juice sugar content low--low degree of wine, difficult to save; Sugar is too high--fermentation is not complete, output sweet wine.

9, so every time sugar interval for how long? Add a few times altogether as well?

If grape mature is not very good, sugar content is low, the wine in the future was less than 12 degrees alcohol, it will affect the taste of wine and save. Then can consider sugar, each added 17 grams of sugar/litre produce 1 degrees wine, generally every litres of grape juice can join the 34 grams of sugar, to increase wine 2 degrees, if grape is too immature can consider to add 68 g sugar/litre, produce 4 degrees alcohol. Like Germany too cold, grape sugar content is low, can only do the 7 degrees wine, the law allows add 68 g to 11 degrees wine, bordeaux, France and be added 34 grams of up to 12 degrees wine, and the examination and approval by the state can.

Sugar fermentation starter in two days or after the third day, then the most exuberant fermentation, wine yeast content to achieve maximum, yeast vibrant, at this time the sugar, be helpful for fermentation of the more thorough, don't leave a residual sugar, guarantee the stability of the wine. Residual sugar can be decomposed bring excitement and bitter lactic acid bacteria. Add sugar two times interval 1-2 days. Above says is red wine, liquor residual sugar can hold a half dry 8 g. But white wine to avoid malic acid, lactic acid fermented, alcohol fermentation (5 to 6 days) immediately after the lees, fill containers, cooling to 17 degrees, conditional add SO2 closed container.

"Malolactic fermentation" is refers to the red wine. Is the transformation of acid, do not produce alcohol.

10, fermentation supposed to join all sugar, honey or rock candy is not better?

Sugar best points time to join, a high concentration of sugar can influence yeast breeding, due to too much influence particles rock sugar dissolved; Rock sugar effect in fact, not as sugar; Honey can of course, but honey of water content in high but also contain other microbes

11, fermentation of the time want to don't seal? Grapes into cans can need ventilation?

Don't seal.

Need to micro breathe freely. Fermentation need oxygen, and at the same time, there are a lot of CO2 discharge, excessive seal have to explosion.

Because the fermentation process is not simply a equation, have more than one equation. Yeast its reproductive need the oxygen, pigments and tannins combined into stable color need oxygen to participate in, or will the color degradation, and this is the big industrial production process but the cause of open cans, and poured cans of ventilated also can remove the wine reduction hydrogen sulphide stink, yeast itself from fermentation SO2 if not to give birth oxygen, will revert to a bad smell. This is the combination of theory and practice that the process summary.