Traditional Chinese Red wine: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Red wine process. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4732 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
red wineProcess flow Raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation → pressing → post-fermentation → storage → clarification and filtration → bottling and sterilizationPreparation method1． Raw material selection. Select grapes with colored peels and remove diseases, pests and green fruits. Wash away surface dirt with clean water.2. Broken and destemmed. The fruit can be crushed by roller or centrifugal crushing, and then the stems can be removed by a destemmer to make the wine taste softer. The grape pulp that has been crushed and removed from the fruit stems should be immediately sent to the fermentation tank because it contains juice, peels, seeds and small fruit stems. There should be a 14cm gap above the fermentation tank and should not be filled up to prevent the tank floating on the surface of the tank from overflowing due to carbon dioxide produced by fermentation.3． Fermentation. The process of sending the grape pulp into the fermentation tank until the main fermentation is completed and new wine comes out of the tank is called fermentation. The sugar content needs to be adjusted before fermentation. The amount of sugar added is generally based on the original average sugar content of the grapes. Do not add too much sugar to avoid affecting the quality of the finished product. Sulfur dioxide is added once when the grape pulp enters the tank, and is not added again during the fermentation process. The amount depends on the sugar content, acidity and the intact state of the grapes, generally 20 to 40 grams per kilogram. …
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