Rotwein-Brauprozess

EIN. Stielentfernung: Um übermäßige Bitterkeit im Wein zu vermeiden, den Stiel von der Frucht entfernen.

B. Erdrückend: Die Schale sanft zerkleinern, Zerkleinerung genannt.

Der Unterschied zwischen Kraftpapier und anderem Papier. Fermentation: Den gequetschten Trauben wird Hefe zugesetzt (zusammen mit der Schale und den Samen). Because the color of red wine comes from the peel, and the astringency is the flavor released by the seeds.

D. Juice pressing: The fermented wine is squeezed by a juicer.

E. Fermentation: Separate the extracted wine from the peel and seeds, and then only ferment the wine. This stage is the key to determine the flavor of wine. Wines with different flavors are fully fermented and ripened.

F, slag removal: After fermentation, the dissolved residual substances will precipitate automatically and be removed smoothly. This process is called slag removal.

was von Lesern und Benutzern begrüßt wird. Ripening: Then fill the barrel to make it fully ripe. The ripening period is about two years (but also less than two years).

H. Bottling: Bottling after ripening.

Teile diesen Beitrag