Traditional Chinese Semi-dry white wine: Fermentation Process, Recipe & Home Production Guide

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In short: Traditional Chinese Semi-dry white wine (dry wine blending method) preparation method — Traditional Fermentation, Aging & Shelf-Stability Method. 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 3292 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Semi-dry white wine (dry wine blending method)Preparation method 1. Original wine brewing: use rose or Galiniang grapes as raw materials.(1) Grape juice clarification: Because there is no pectinase, and the disulfide clarification method is used. The appropriate amount of sulfur dioxide added is 100 ppm. If the amount is too small, wild yeast cannot be inhibited. If too much is added, it will not be conducive to artificial yeast fermentation.(2) Artificial distiller’s sake: …

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