Traditional Chinese Premium white wine: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese How to make high-quality white 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 5026 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
premium white winePreparation method 1. Flow the crushed and destemmed grape pulp into a sterilized temporary storage tank. After filling, add 30ppm of sulfur dioxide. Immediately pump the grape juice from the bottom of the tank into a separation tank equipped with a tap water spray device, and add liquid sulfur dioxide to 100 to 130 ppm. If conditions permit, a certain amount of adsorbents such as pectinase or diatomaceous earth can also be added. After letting it stand for another 24 hours, pump the upper clear juice into the cotton cake filter for filtration. The skin residue in the temporary storage tank can be fermented with sugar water and then steamed with brandy, or the juice can be squeezed by a press and combined with the mixed juice released from the separation tank to brew low-grade white wine. If the above-mentioned temporary storage tank is not used to extract juice, the grape pulp can be passed through a juice separator to obtain free-flow juice, and then enter the above-mentioned separation tank for purification treatment. The skin residue from the juice separator can be fermented with sugar water to make brandy, or the juice can be extracted through a press to make ordinary white wine.2. The above-mentioned grape juice filtered by cotton cake enters the fermentation tank, 2 …
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Lei Cheng
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