The next day, when Wang Yong woke up from his sleep, the sun had already risen into the air and began to exude his unique charm, sprinkling the scorching light and heat towards the vast earth. ()

Facing the dazzling sunshine shining through the window, Wang Yong narrowed his eyes and put on his clothes, came to the living room, sat on the sofa, tilted his head, and closed his eyes again, intending to take a nap.

I don’t know how long it took, but Wang Yong opened his eyes suddenly, looked around in a daze, and then suddenly stood up like he was stabbed by a needle under his butt.

“Where is my wine?”

Wang Yong muttered to himself, and then began to search the room. He was confused just now and suddenly remembered that the wine he made yesterday should have yeast added today.

If it's too late, it's going to be a big deal. Once the other yeast in the wine is put on, then even if the yeast is added, the wine will be useless!

Finally, Wang Yong found the wine he made yesterday on a shelf in the utility room, and a bunch of messy fruit wine made by his wife and Li Fei and the girl were also placed there.

Although he looked down on the wine they brewed, Wang Yong knew that in fact, wine, especially fermented wine such as fruit wine (different from distilled wine such as white wine and brandy), as long as the fruit contains sugar, it can be used to make wine.

No matter if you are an apple, orange, banana, watermelon, or strawberry, as long as it contains sugar, it will be converted into alcohol after fermentation.

Speaking of this, the production process of fermented fruit wine is much simpler than distilled liquor such as liquor, not only in terms of venue equipment but also in technical requirements.

Interested friends can make some fruit wine by themselves at home, which is not troublesome, and as long as it is not broken, it tastes very good. The key is safety. This is very important. There are too many fake wines on the market now!

Wang Yong moved his large glass bottle to the coffee table in the living room. At this time, the bottle cap cannot be covered no matter what, because during the fermentation process of the wine, that is, the process of sugar conversion into alcohol, oxygen is always needed, and a large amount of carbon dioxide will be emitted.

I found the long-handled spoon I used yesterday again, put it into the glass bottle and stir it for a few times, so that the juice and the skin residue are fully in contact with each other. Be sure to soak the skin residue in the juice, so that the wine produced will look good in color.

The next step is to add yeast. The yeast used by Wang Yong is imported active dry yeast imported from the winery. When used, it must be dissolved and expanded.

First, heat the pure water ten times the weight of the yeast you want to add to about 36 or 7 degrees (usually, it will be indicated in the instructions, most of which are 35-38c, and low-temperature yeast is generally 7-13 degrees).

After the temperature of the water reaches the requirements, add an appropriate amount of sugar and dissolve it in the water to serve as a nutrient for expanding the yeast. Let the yeast ferment quickly, and then you can add the yeast.

Spread the yeast evenly and slowly into the water, stir slowly evenly and without any lumps. Make the dry yeast fully dissolve in sugar water and start fermenting during the waiting period.

When the water surface begins to foam, you should pay attention, which means that the yeast has begun to grow and reproduce.

At this time, you should always pay attention. When the foam is about to flood the container of water (at least more than twice the volume of the water). Stir it a few times to let the foam go. When the foam starts up again, it means that the yeast is fermenting and reproducing.

At this time, add an appropriate amount of grape juice to allow the yeast to adapt to the new environment so that it can reproduce quickly when put into the fermenter and inhibit the reproduction of other harmful bacteria.

After Wang Yong added the yeast to the glass bottle, he kept stirring up and down with a spoon for a few minutes.

This is to make the yeast solution and the grape juice in the glass bottle fully mixed to better enter the main fermentation process.

The period of time when I came home can be said to be the most miserable period for practitioners of red wine brewing.

Every once in a while, turn the juice from the bottom on top and pour it on the slag floating on the surface, and press down the cover formed by the slag.

This is called a gland in the term. The purpose of this is to not only make the fermentation more fully and thoroughly and evenly, but also to extract the relevant pigments and various nutrients in the slag by soaking the slag.

There is an important ingredient in the industry to measure the quality of a wine. It is an important physical and chemical standard for measuring the quality of a wine.

In our country's national standards for wine, the requirements for dry leaching are greater than or equal to eighteen.

The fermentation tanks in wineries are now generally big 50 tons. When feeding the materials, the volume will expand and increase during the fermentation process, so it is generally 80% of the volume of the large tank.

Then, forty tons of large pots should be added to remove the stems and crushed grapes. In this process, sulfurous acid to prevent miscellaneous bacteria should be added in several times. Now, according to national requirements, potassium metasulfite is added.

Generally speaking, you have to pour at least 10 or 8 cans of stuff every time you feed. There are many feeds that can pour dozens of cans. At this time, the workers who are circulating will be much tired. Especially when night shift workers are short of their work, they can't close their eyes all night, which is very difficult.

Like Wang Yong’s godmother’s place, because it is a new construction, it has to be thoughtful in all aspects. Use a centrifugal pump that can drive 20 tons per hour to connect a long pipe and connect a sprayer to the opening above the large tank.

There is a large basin below, and wine is released from the large can through a pipe and into the large basin. The wine in the basin is evenly sprayed into the large can through the pump. This is a cycle process.

Generally speaking, the cycle is required to be beaten once every four hours until the fermentation is over and the cycle can be stopped until the fermentation is over and the cycle can be stopped.

From the addition of yeast to the final fermentation, it takes at least seven days. Generally, the wine sauce will be separated for ten to twelve days and the subsequent work will be carried out.

During this process, you must pay attention to the temperature changes at any time and do not let the temperature exceed 28 degrees. Once the temperature exceeds this temperature and stays for too long, the wine will become sour.

Because as the temperature increases, the concentration of volatile acid in the wine also increases. If the volatile acid content is too high, it will lead to a particularly obvious sour taste of the wine, which seriously affects the taste.

Therefore, when the wine sauce enters fermentation, you must pay attention to the temperature at all times and control it well. When the temperature is too high, necessary cooling measures need to be taken to lower the temperature...

This step also adds pre-fermentation. From the beginning of crushing to the end of fermentation, this period can be said to be a crucial step. If this step is not done well, the wine will definitely not be very good.

After adding the yeast to the glass bottle, Wang Yong lay down on the side and looked at the bottle in front of him left and right. As he looked at it, Wang Yong actually leaned against the sofa and snored slightly, and fell asleep again.

When Wang Yong woke up again, the sun was already above his head. Wang Yong rubbed his eyes and looked at the clock hanging on the wall opposite.

It was already noon at 11:00. The hungry stomach reminded Wang Yong that he hadn't even eaten breakfast yet?

Just as he got up and was about to brush his teeth and wash his face, and then went into the kitchen to prepare lunch, Yuanyuan called and said that their mothers and three of them had dinner at the winery at noon, and asked Wang Yong and his godfather to settle the lunch themselves.

After hearing this, Wang Yong rolled his eyes in anger. His godfather almost ate lunch with the employees and the technicians under his command in the greenhouse? Is it okay to just say that he can cook lunch by himself?

At noon, I randomly put some noodles and made a braised tomato and egg. After eating it, I threw the dishes and chopsticks into the kitchen sink, and then wiped my mouth. Wang Yong went back to the house and continued to look at his wine.

You can't just stare at this big glass bottle with big eyes, right? After thinking about it, Wang Yong got up and took out a yellowed "Wine Crafts Manual" from his godmother's house, lay on the sofa and flipped into the history of wine development.

Speaking of the history of this wine, it is quite old! According to archaeologists, humans began to collect wild grapes and make wine in the Neolithic Age more than 10,000 years ago. The history of distilled wines such as white wine is much longer than that of today.

There are many cultivation, harvesting and wine making contents from some mural reliefs discovered in archaeological fields over 7,000 years ago.

Currently recognized as the origin of artificially cultivated grapes and winemaking is in Central Asia, the Middle East, Syria, Iraq and other places.

Then it was not until more than three thousand years ago that the grape cultivation and winemaking technology were introduced from Asia Minor and Egypt to all parts of Greece through travelers.

It was the Greeks who carried forward these technologies and spread them to the Rhine Basin areas of France, Italy, Spain, North Africa, and Germany. To this day, these places are still very important grape and wine producing areas.

In the Middle Ages, wine grew rapidly thanks to the attention of the Christian church. The most obvious example is that wine was mentioned more than 500 times in the Christian Bible.

Jesus said that "wine is my blood", so Christianity regards wine as holy blood. Many church members regard growing grapes and making wine as an important task.

For example, the winemaking in the world-famous wine-producing region of Burgundy in France is attributed to the careful cultivation and management of monks and the preferences of the popes who moved from Rome to nearby popes.

The grapes in our country were brought back from the Western Regions by Zhang Qian more than two thousand years ago, and they became Pujiao at that time. At the same time, they also attracted wine-making artists and began to make wine.

During that period, wine was very precious. The Book of the Later Han Dynasty records that "Meng Tuo, Fufeng, introduced ten hu of wine from western Liang, was appointed as the governor of Liangzhou."

After giving a little wine, you can immediately change to the mayor. You can imagine how precious wine was at that time. This is definitely something that modern people cannot imagine.

During the reign of Emperor Taizong of Tang, because of the new brewing methods and horse milk grapes, Li Shimin began to order people to make large-scale wines in the palace.

Later in the Yuan Dynasty, the development of wine in ancient my country reached its peak, and then it began to decline.

In 1992, overseas Chinese Zhang Bishi began to cultivate grapes at YT and established the first modern new winery in my country - Zhangyu. Since then, my country's wine development has opened a new chapter.

In the early days of the founding of the People's Republic of China, domestic wine and other fruit wine industries began to develop a little. The country vigorously developed a number of new grape planting bases, introduced from Eastern Europe and France, promoted excellent varieties, and expanded the scale of planting.

After the reform and opening up, my country's wine industry rose rapidly, especially in the late 1990s, wine brewing companies of all sizes were established one after another.

At present, the top ten production areas, including the location of Wang Yong's hometown, have been formed. The cultivation area of ​​various grapes has reached 668,300 hectares, and the total grape output is 7.1515 million tons, which is a remarkable achievement.

But these are all things in books, what about reality?

The reality is that although our country's output seems to be quite large, both in terms of brand awareness and per capita quantity and total output are very different from those in foreign countries.

This is mainly due to the drinking habits of our country. For thousands of years, Chinese people have been accustomed to drinking our white wine. The red wine from foreign countries is sour and astringent. What is the best thing to drink? How about drinking this one?

Actually, that's what Wang Yong thinks himself? Many people also have the same idea as Wang Yong, which is that they can't stand the sour and astringent wine (specially made dry wine, that is, dry red and white, sweet wine, etc. are still very delicious.)

Why can you sell a bottle of wine for tens of thousands of yuan? It’s not as good as drinking beer? We are just a small farmer. If you can’t drink such high-end aristocratic wine, let’s drink our national treasure Laobaigan, Erguotou?

Of course, if you are a big shot, then you can drink high-end wines such as Moutai, Wuliangye, Jiannanchun, and Luzhou Laojiao. We small farmers will drink Erguotou and have a good taste! (To be continued...)
Chapter completed!