Red Wine Making Process

红葡萄酒制作流程思维导图，先去梗，把葡萄果粒从梳子状的枝梗上取下来。因枝梗含有特别多的单宁酸,在酒液中有一股令人不快的味道。

Red Wine Making Process

• Crushing and Desteming
  • Must: the jucie,crushed with or without stem
  • Machine: Crusher- destemer
• Yeast
  • Metabolize sugar to Alcohol
  • Wild / ambient / indigenous
  • Natural yeasts are unpredictable and inconsistent
  • Cultured yeasts are more predictable tha wild yeast
• Alcoholic Fermentation
  • Yeast+sugar=Alcohol+Carbon dioxide
  • Must weight: measurement of sugar level (determin the alcohol level)
  • Frementation vessel : Oak barrel / stainless steel tank / concret vats
• Manageing the skin
  • Pigeage: punching down with tool or feet
  • Remontage: pumping the jucie from the bottom over the top
  • Cap: soilds of grape, on the top of the jucie
• Seperation of Jucie and Solid
  • Free run jucie
• Pressing of solid
  • Extract color and tanin from the skin and seed
  • bladder press
  • screw type press
  • basket press
• Malolactic Frementation
  • Conversion of Malic acid to Lactic acid
  • After the Alcoholic fermentation
  • Wines are more stable and winy
• Blending and Maturation
  • Develop particular set of flavors
• Finishing
  • Fining Agents: Egg whites / Casein / Isinglass(fish bladder) / Bentonite
  • Vegetarian problems
  • Cold Stabilization: froze the tartrate and removed from wine
  • Bottle Shock: Rest wine before get into market