A method of brewing wine from table grapes
A technology for table grapes and wine, which is applied in the preparation of wine, biochemical equipment and methods, and the preparation of alcoholic beverages. Effect
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[0010] Embodiment 1, it specifically comprises the following steps:
[0011] (1) Screening grapes: those with moderate maturity, fresh appearance, uniform size, fresh and firm branches, full grains, few green and shriveled seeds, and white frost on the outside are the best;
[0012] (2) Cleaning the grapes: remove the screened grape grains from the stalks, remove the damaged grape grains, rinse and dry them naturally for later use;
[0013] (3) Fermentation in cans: crush 100 kg of cleaned grapes and put them into clay pots, then add 10 kg of white sugar, and store in a sealed cellar at 10°C for 60 days in the dark;
[0014] (4) Secondary fermentation: Take out the wine juice after cellaring, filter out grape skins and grape seeds, take out 100 kg of wine juice, add 5 kg of white sugar, and continue to put it in a container for secondary fermentation at room temperature of 15°C. It does not have to be completely sealed during fermentation;
[0015] (5) Clarification treatmen...
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