The purpose of the wine production process: in the case of good quality of the raw materials, as far as possible, all the potential qualities existing in the grape raw materials are economically and perfectly expressed in the wine. In the case of poor raw material quality, it should try to cover up and remove its defects to produce a wine of relatively good quality.

 Good wines have a well-balanced aroma, full body, pure taste and unique style; but any single variety of grapes is difficult to achieve the desired flavor. Because even if it is a high-quality grape, its advantages are outstanding, but there are also shortcomings. In order to make up for some of the defects of the grapes, the wine craftsman carefully studied the grape varieties to be used at the beginning of the development of the new grapes, and made the most reasonable mix of different varieties of grapes. To the world.

Adding yeast: Put dry yeast into warm water at 36-38 ° C for 1: 20 ~ 20 minutes and rehydrate for 15 ~ 20 minutes, or activate it in 2 ~ 4% sugar water for 30 ~ 90 minutes to make yeast emulsion. Can be added to the seasoning for fermentation. After the yeast is added, a cycle is performed to make the yeast and fermented mash mix well.

Fermentation process: The fermentation temperature is monitored, the fermentation temperature is controlled at 25-30 ° C, and the specific gravity is measured every 4-6h, and the temperature is recorded in the wine raw wine fermentation record table. (28-30 ℃ is good for wines with high tannin content and requires longer aging time, while 25-27 ℃ is suitable for fresh wines with strong fruit aroma and relatively low tannin content.