Traditional Chinese Regular sparkling wine: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Regular sparkling wine: Fermentation Process, Recipe & Home Production Guide (Fruit Sparkling Wine). 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 4456 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
regular sparkling winePreparation method 1. Raw materials and pressing: In order to obtain qualified grape juice, grapes that are seven to eight years old are generally used as raw materials. The grapes are not pre-crushed and are directly put into the press for crushing. But the grape juice must be squeezed out as soon as possible to avoid mixing the pigments and odors in the grape pomace. What is obtained is a light-colored grape juice, which is the raw material for fine sparkling wine.2. Acidification: After the first-class grape juice is left to be clarified for 24 to 36 hours, the clarified juice is moved to a 200-liter fermentation barrel, yeast is added, and fermentation is carried out in a fermentation room at 15 …
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Lei Cheng
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