葡萄酒的制作方法(中英文对照)

葡萄酒的制作方法

1．破碎。将成熟的红葡萄用清水冲洗干净后，除去果梗及青粒、霉粒、破粒等，放入经过消毒容器里，用手挤碎或捣碎，但操作前须将手、容器等先用高锰酸钾水洗一次，再用清水冲洗，擦干，然后再去操作，以防止杂菌污染。将葡萄捏碎，皮，籽，汁一并放进发酵桶内盖好，一次可做10斤新鲜葡萄。

2．发酵。发酵是将葡萄皮汁中的糖分经酵母的作用产生酒精和二氧化碳，红葡萄酒的前发酵过程是皮汁籽混在一起的，因为葡萄皮上的白霜存在有酵母，所以自制葡萄酒在发酵时可以不另外加入酵母。

发酵的温度最好在25——30℃，一般可以达到不超过32℃。

当皮汁装入容器后，一般经过一天即可开始发酵。液面开始是平静，这时已有微弱的二氧化碳气泡产生，表示酵母已开始繁殖，经过2~3天有大量二氧化碳放出，皮渣上浮结成一层帽盖，口尝果汁，甜味渐减，酒味渐增。

发酵时每天应将上浮的葡萄皮用漏勺压到汁内1——2次，这样做一方面防止葡萄皮生霉，变酸，同时可将皮上的色素和单宁溶解在酒液中，且排出CO2，使酵母得到氧气，发酵更旺盛。

发酵第三天，此时可以进行加糖，一般10斤葡萄加2——3斤糖，分两次加，第一次加一半，糖加进去后搅动一下，盖好继续发酵。171克可提升一度酒，发酵至第7——8天二氧化碳放出至微弱而接近平静，酒精味很浓、糖分减少至1%以下，汁液开始清晰，即为发酵结束，进行压榨过滤，将皮汁分离。

3．压榨过滤的方法；是用洁净的布袋或纱布，进行挤压或扭压，除掉渣和籽，清理干净发酵桶擦干水，将过滤好的葡萄酒放进桶内，也可以放在其它的溶器内，比如玻璃瓶，陶瓷，不锈钢等溶器。加入白糖进行二次发酵，发酵至15天，用一根管子用虹吸法将上面清亮的酒吸出，洗理干净下面的沉淀物。再将葡萄酒放在阴凉避光的地方存放15——20天，用虹吸法再倒一次溶器。

4．存放的方法；将第三次倒过的葡萄酒，10斤酒放5片维生素C片，起抗氧化的作用。用玻璃瓶装放在阴凉避光的地方存放。这样的葡萄酒每天喝一杯，对心血管，抗衰老，都有一定的作用。

Wine Making

1.Mash. Clean the ripe red grapes in water, and remove the unripe, moldy and crushed ones as well as fruiting pedicels. Then put the grapes in the sterilized still and mash them (Wash your hands and the still with potassium permanganate solution and then water; dry them beforehand in case of bacterial contamination). Crush the grapes and put them together with grape skins, seeds and juice into the fermenter. 10 catties of grapes may be used in a

single fermentation.

2.Ferment. Fermentation is to produce ethanol and carbon dioxide from sugar in grape skins and juice by yeast. Wine fermentation is done with a mixture of skins, seeds and juice; bloom in grape skins contains yeast, home wine making, therefore, requires no additional yeast in fermentation.

Temperature is appropriate between 25-30℃but should be under 32℃.

The fermentation begins one day after the grapes are put in the container. The liquid has a calm surface at the beginning, then a small amount of carbon dioxide occurs, indicating the propagation of yeast. In two to three days, massive carbon dioxide is released with skin dregs capped; vinosity in the juice gradually overpowers the sweetness.

Each day in fermentation, press the floating skins into the liquid once or twice with a slotted spoon, in prevention of moldy skins and in promotion of fermentation by dissolving pigment and tannins into the liquid, emitting carbon dioxide and providing oxygen to yeast.

On the third day, you may add sugar. 10 catties of grapes usually require 2-3 catties of sugar. Sugar is put into the liquid at twice. For the first time, add half of the sugar, mix the liquid and close the container for fermentation. 171 grams of sugar can raise the alcohol degree by 1%. On the seventh day or eighth, carbon dioxide is small in amount and becomes calm; vinosity is greater while sugar content is under 1%; the solution is limpid. Fermentation is thus finished; squeeze and filter the solution to separate the dregs and liquid.

3.Squeeze and filter. Squeeze or twist the liquid with a clean cloth bag or gauze, remove the dregs, clean and dry the fermenter. Pour the filtered wine into a barrel, a glass bottle, a ceramic or a stainless steel container. Put in sugar for another fermentation. On the fifteenth day, suck the limpid wine on the upper layer with the siphonage of a straw, and clean the yeasty sediment at the bottom. Store the wine at a cool and dark place for fifteen to twenty days, and refine the wine again with siphonage.

4.Store. Put five vitamin C tablets in the 10 catties of refined wine (in step 3) in case of oxidation. Keep the bottled wine in a cool and dark place. Taking such a glass of wine daily is conducive to your cardiovascular system and anti-aging.