Different varieties of grapes have different types and quantities of yeast. A research report in microbial ecology found that the more mature the grape fruit is, the more yeast is parasitic on the peel. This is why when artificial yeast was not invented in ancient times, humans can still use grapes to make wine.

酿造葡萄酒何需要果皮上的天然酵母菌？答案是：避免破坏风味，保证葡萄酒的纯正。的酿酒过程会尽量应用到葡萄外皮表面的天然酵母菌，所以通常不会对葡萄进行清洗，因此也会对农药残留有很严格的把关，在条件允许的情况下在采摘前尽量早的时候尽量少地使用农药。

Why do you need natural yeasts on the peel to make wine? The answer is: avoid damaging the flavor and ensure the purity of the wine. The professional brewing process will be applied to the natural yeast on the surface of grape skin as much as possible, so the grapes will not be cleaned. Therefore, there will be strict control on pesticide residues. If conditions permit, pesticides will be used as early as possible before picking.

如果清洗酿酒葡萄，葡萄表面自然会残留水分，进而会稀释葡萄的糖度（葡萄酒的酒精度是由葡萄所含的糖分转换而来）影响酒的纯度的同时，被稀释的酒也损失了风味。 尽管不洗，但也要进行分拣，尽量选择成熟度好、新鲜、干净卫生的葡萄来酿酒。

If wine grapes are cleaned, water will naturally remain on the surface of grapes, which will dilute the sugar content of grapes (the alcohol content of wine is converted from the sugar content of grapes), affect the purity of wine, and the diluted wine will also lose its flavor. Although it is not washed, it should also be sorted. Try to choose grapes with good maturity, fresh, clean and hygienic to make wine.

葡萄经过破碎之后，被输送到这些大罐中发酵，这是酿酒过程中的一个重要环节。葡萄酒的颜色、香气和酒精度主要就是在此过程中产生，葡萄汁的发酵需要酵母菌，而不同类型的酵母菌会给葡萄酒带来不一样的香气。

After crushing, grapes are transported to these large tanks for fermentation, which is an important link in the brewing process. The color, aroma and wine precision of wine are mainly produced in this process. The fermentation of grape juice requires yeasts, and different types of yeasts will bring different aroma to wine.

天然的酵母菌，在葡萄破裂后溶进了葡萄汁里，发酵开始，它们在酿酒师眼里是充满魔力的珍贵微生物，对葡萄酒的香气和风格都有微妙的影响。

Natural yeasts dissolve into the grape juice after the grape is broken, and fermentation begins. They are magic precious microorganisms in the eyes of winemakers, and have a subtle impact on the aroma and style of wine.

酿酒葡萄采摘下来后会直接进行压榨，没有经过水洗如何保证葡萄酒的卫生？葡萄酒酿造过程的后续处理可以有效的解决酒液中的尘土和其他杂质。

Wine grapes will be pressed directly after picking. How to ensure the hygiene of wine without washing? The subsequent treatment of wine brewing process can effectively solve the dust and other impurities in the liquor.

沉淀，让酒中的悬浮微粒通过重力的作用，采用自然沉降、或倒罐等方法让葡萄酒变得澄清、再把沉淀进行分离，避免它们在升温的条件下重新溶解在葡萄酒中。除了沉淀，大部分的酒庄在葡萄酒后期处理中还进行下胶，即人工加入能促进胶体物质沉淀的物质，引起葡萄酒中单宁、蛋白质、多糖等物质之间的絮凝。

Sedimentation, let the suspended particles in the wine become clear through the action of gravity, and then separate the sedimentation by means of natural sedimentation or tank pouring, so as to avoid their re dissolution in the wine under the condition of heating up. In addition to precipitation, most wineries also apply glue in the post-treatment of wine, that is, manually add substances that can promote the precipitation of colloidal substances, resulting in flocculation between tannins, proteins, polysaccharides and other substances in wine.