There are several ways to ferment red wine.
Open fermentation: The grape pulp that has been crushed, treated with sulfur dioxide, or adjusted or unadjusted, is pumped into an open fermenter (pool) to a bucket capacity of about 4/5, leaving about 1/5 empty to prevent fermentation. After slag is poured out of the barrel, it is best to flush it in one day. Add 3-5% or even 10% (in terms of fruit slurry) of the cultivating jellyfish, depending on the circumstances. The method of adding mother wine is as follows: first add the mother liquor and then send fruit pulp, but also can be fed with the fruit pulp at the same time. After inoculation of the jellyfish, control the temperature to allow it to ferment.
Closed fermentation: The prepared pulp and cultured yeast are fed into a closed fermenter (can) to about 80% full. Put the fermentation plug and allow the carbon dioxide produced by the fermentation to overflow through the fermentation plug. There is a pressure plate inside the barrel to press the skin dregs into the juice. It is also possible to avoid the pressure plate, and the carbon dioxide produced by the fermentation accumulates on the surface of the scum to prevent oxidation from generating volatile acids.
The advantage of confined fermentation is that the aromatic substances are not volatile, the alcohol concentration is high, the free tartaric acid is more, and the volatile acid is less. The disadvantage is that the heat is slow and the temperature is easy to rise, but it is beneficial when the temperature is low.
Continuous fermentation: Fermentation is carried out using a continuous fermenter. Feeding and wine production can be continued. The operating point is: when the first feeding, 20-30% of the fermented mother wine is added, and the feeding position reaches the lower end of the slag separator. Fermentation takes about 4 days for continuous fermentation. The input material was added with sulfur dioxide at 15-20 g/100 liters. After continuous fermentation, the fermented wine is quantitatively discharged and fed regularly every day. When the material is fed, the wine valve is opened to allow free flow of fermented wine. Simultaneously with the feeding and the wine discharging, the auger is started to transfer the skin dregs through the funnel into the pomace press to separate the liquor. After the end of the fermentation, the wine outlet valve can be closed, and the wine that has been fermented can be poured out to release the skin residue. The temperature in the tank should be maintained at 28-30°C for proper fermentation.
Bucket pressing and post-fermentation: After the end of the pre-fermentation, the barrels should be discharged in time to avoid excessive exudation of undesirable substances in the slag, affecting the flavor of the wine. When the barrel is out, if it is found that the scum is spoiled, moldy, and sour, the scum shall be taken out and discarded, and then the liquor shall be discharged. The original wine shall be called, and shall be served in a converted wine pool and then pumped into a sterilized storage tank. Ninety-nine percent of the barrel volume was loaded with a fermentation stopper for post-fermentation.
The scum remover squeezes the liquor from the press and starts to flow without pressure. The wine that flows out is called self-flowing wine. It can be mixed with the original wine. The pressed wine is called pressed wine and has poor quality and should be dressed separately. The pressed residue can be distilled or brewed with vinegar.
As the barrel supplies air, the dormant yeast is revived and fermentation is performed to ferment the remaining sugar. However, the fermentation is relatively weak and should be carried out at a temperature of about 20°C. There is also the release of carbon dioxide. After about 2-3 weeks, when no carbon dioxide is released and the sugar content is reduced to about 0.1%, the fermentation plug is removed. Fill the same type of wine and seal it tightly to wait for yeast, slag, etc. to sink. Then change buckets immediately, separate the sediments, and separate the liquors. Hold them in a sterilized container until they are full and sealed, and wait until they age. Precipitate removes the wine liquor by pressure filtration and can also be used as distilled spirits. Sichuan Rural Daily
Open fermentation: The grape pulp that has been crushed, treated with sulfur dioxide, or adjusted or unadjusted, is pumped into an open fermenter (pool) to a bucket capacity of about 4/5, leaving about 1/5 empty to prevent fermentation. After slag is poured out of the barrel, it is best to flush it in one day. Add 3-5% or even 10% (in terms of fruit slurry) of the cultivating jellyfish, depending on the circumstances. The method of adding mother wine is as follows: first add the mother liquor and then send fruit pulp, but also can be fed with the fruit pulp at the same time. After inoculation of the jellyfish, control the temperature to allow it to ferment.
Closed fermentation: The prepared pulp and cultured yeast are fed into a closed fermenter (can) to about 80% full. Put the fermentation plug and allow the carbon dioxide produced by the fermentation to overflow through the fermentation plug. There is a pressure plate inside the barrel to press the skin dregs into the juice. It is also possible to avoid the pressure plate, and the carbon dioxide produced by the fermentation accumulates on the surface of the scum to prevent oxidation from generating volatile acids.
The advantage of confined fermentation is that the aromatic substances are not volatile, the alcohol concentration is high, the free tartaric acid is more, and the volatile acid is less. The disadvantage is that the heat is slow and the temperature is easy to rise, but it is beneficial when the temperature is low.
Continuous fermentation: Fermentation is carried out using a continuous fermenter. Feeding and wine production can be continued. The operating point is: when the first feeding, 20-30% of the fermented mother wine is added, and the feeding position reaches the lower end of the slag separator. Fermentation takes about 4 days for continuous fermentation. The input material was added with sulfur dioxide at 15-20 g/100 liters. After continuous fermentation, the fermented wine is quantitatively discharged and fed regularly every day. When the material is fed, the wine valve is opened to allow free flow of fermented wine. Simultaneously with the feeding and the wine discharging, the auger is started to transfer the skin dregs through the funnel into the pomace press to separate the liquor. After the end of the fermentation, the wine outlet valve can be closed, and the wine that has been fermented can be poured out to release the skin residue. The temperature in the tank should be maintained at 28-30°C for proper fermentation.
Bucket pressing and post-fermentation: After the end of the pre-fermentation, the barrels should be discharged in time to avoid excessive exudation of undesirable substances in the slag, affecting the flavor of the wine. When the barrel is out, if it is found that the scum is spoiled, moldy, and sour, the scum shall be taken out and discarded, and then the liquor shall be discharged. The original wine shall be called, and shall be served in a converted wine pool and then pumped into a sterilized storage tank. Ninety-nine percent of the barrel volume was loaded with a fermentation stopper for post-fermentation.
The scum remover squeezes the liquor from the press and starts to flow without pressure. The wine that flows out is called self-flowing wine. It can be mixed with the original wine. The pressed wine is called pressed wine and has poor quality and should be dressed separately. The pressed residue can be distilled or brewed with vinegar.
As the barrel supplies air, the dormant yeast is revived and fermentation is performed to ferment the remaining sugar. However, the fermentation is relatively weak and should be carried out at a temperature of about 20°C. There is also the release of carbon dioxide. After about 2-3 weeks, when no carbon dioxide is released and the sugar content is reduced to about 0.1%, the fermentation plug is removed. Fill the same type of wine and seal it tightly to wait for yeast, slag, etc. to sink. Then change buckets immediately, separate the sediments, and separate the liquors. Hold them in a sterilized container until they are full and sealed, and wait until they age. Precipitate removes the wine liquor by pressure filtration and can also be used as distilled spirits. Sichuan Rural Daily