Traditional Chinese Table 2 Fermentation conditions: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Table 2 Fermentation conditions. 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 6810 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
rosé wineRosé wine is a new type of wine developed internationally in recent years. It has been valued by the brewing industry, and at the same time, it has also been appreciated by consumers. From color to flavor, pink wine is between red and white wine, and has characteristics that red and white wine cannot match.In our country, rosé wine is still blank, and no grape factory has produced it so far. Zhengzhou Winery conducted some experiments on rosé wine in 1981 and 1982, and initially explored some problems in rosé grape technology, and achieved certain results.During the grape season in August 1981, secondary fermentation experiments were conducted with Jiali Niang grapes and Muscat grapes. In order to facilitate comparison with red and white wine, each group was conducted according to three fermentation methods: (1) white wine original wine fermentation method; (2) pink grape original wine fermentation method (juice and skin residues were soaked for five hours to separate); (3) red grape original wine fermentation method. …
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