The fermentation process of wine is basically the same as that of red wine. The difference is that the pure juice is fermented in a closed fermentation tank (pool). White grape juice generally lacks tannin. Before fermentation, usually add 4-5g tannin to 100L juice, which is helpful to improve liquor quality.

白葡萄酒发酵的温度比红葡萄酒低，一般要求18-20℃，低温制得的酒色泽浅、香味浓，若超过30℃，香和味都要受到严重影响，所以发酵温度必须严格控制。主发酵期约2-3周。主发酵高潮时，可以不加发酵栓，让二氧化碳能顺利排出，主发酵结束后，以同类酒添桶容95%左右，并安上发酵栓，进行后发酵，再经3-4周后发酵结束，又以同类酒添满，用塞严密封闭隔绝空气。待其沉淀完全后，一般在当年气温时12月或1月进行换桶，进入贮存陈酿。

The fermentation temperature of white wine is lower than that of red wine. Generally, 18-20 ℃ is required. The wine made at low temperature has light color and strong fragrance. If it exceeds 30 ℃, the fragrance and taste will be seriously affected. Therefore, the fermentation temperature must be strictly controlled. The main fermentation period is about 2-3 weeks. At the climax of main fermentation, the carbon dioxide can be discharged smoothly without adding fermentation suppository. After the main fermentation, the same kind of wine can be added to about 95% of the barrel volume, and the fermentation suppository can be installed for post fermentation. After 3-4 weeks, the fermentation is finished, and the same kind of wine can be added to full, and the air can be sealed and isolated with the suppository. When the precipitation is complete, the barrel is usually changed in December or January when the temperature is the lowest in the year, and the aged wine is stored.

甜红甜白葡萄酒发酵

Fermentation of sweet red sweet white wine

甜红、甜白葡萄酒中含有或多或少未发酵的糖分，饮用时感觉有甜味。此糖分一般是在发酵进程中，当发酵醪中的糖分快要达到甜酒所要求的糖分时，立即加入高浓度的酒精或同类果实的蒸馏酒提高其酒精浓度15-16°，停止发酵，装满、密封，待其沉淀完全后，换桶进入贮存陈酿。

Sweet red and sweet white wines contain more or less unfermented sugar, which makes them sweet to drink. This sugar is generally in the fermentation process. When the sugar in the fermentation mash is about to reach the sugar required by the sweet wine, immediately add high concentration alcohol or distilled wine of the same kind of fruit to increase the alcohol concentration to 15-16 °, stop the fermentation, fill and seal it, and after the sedimentation is complete, change the barrel to enter the storage aging.

陈酿澄清

Aging clarification

刚发酵完成的酒，含有二氧化碳和二氧化硫与酵母的臭味，生酒味、苦涩味和酸味很重，味粗糙很不细腻，且含有大量的细小微粒以及悬浮物，清晰度很不稳定，必须经过陈酿澄清阶段，使不良物质减少或，增加新的芳香物质，使酒质风味醇和芳香，酒液清晰色美。陈酿澄清在时间顺序上没什么区分，往往是同时进行。

The newly fermented wine contains the stink of carbon dioxide and sulfur dioxide and yeast, the smell of raw wine, bitterness and acidity is very heavy, the taste is rough and not delicate, and it contains a large number of small particles and suspended substances, and the clarity is very unstable. It must go through the aging and clarification stage, so as to reduce or eliminate the harmful substances, add new aromatic substances, make the liquor mellow and fragrant, and make the liquor clear Beautiful color. There is no difference in the chronological order of aging clarification, which is often carried out at the same time.

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