小羽的wset3电子笔记部分酿造过程

1、Constituentpartsoficacidandmalicpounds：Pipsandstems ：tannin,bitterConstituentpartsoficacidandmalicpounds：Pipsandstems ：tannin,bitteroil（makeeastringentand (1).Reception:sortingtabletoeliminateunripeorrottengr (2).Destemming and Crushing:（free run juice）s Horizontalpress,现代的方法，相对柔和，能更好地控制压力大小此外还有pati

2、c press 气囊式压榨器SugarandcoolclimatesmaycarryoutmustMust commonincoolerPotassium bicarbonate 碳酸氢钾MixofCalciumcarbonateandCalciumtartrate-malate 。De-acidificationent2 derwoodenstavesremovesomewinefromfermenttomakeroseAlcoholicTemperatureabove5below38 Will stop:YeastrunoutofAlcoholicTemperatureabove5belo

3、w38 Will stop:YeastrunoutofsugarorAlcoholesabout Temperature reach 35-38 Initial concentration of sugar冰酒，7%abv就可能停止） Can stop：AddSO2 FiltertheAddalcoholtohe mustis very high（Cantoleratehighlevesofalcoholandsulfurdioxide,and createsattractiveflavours Ambient yeastCanproduceexcellentflavoursandoutsta

4、ndingUnsuitableyeastcanproduceunpleasantflavoursandrenderingthewineunstable. Control by SO2heChillingandfiltertheyeast （MalolacticLacticacidMalicacidLacticacidCO2 Diacetyl 二乙酰（黄油香气）Carriedbylacticbacteria，converttartmalicacid Creat further flavours and carbon dioxideAllredundergo SomeosofterlacticML

5、F 降低了葡萄酒的酸度，使得葡萄酒变得更加圆滑、柔和、饱满，但是会失去一些纯净Afteralcoholion，avoidMLFe atcool Add FilteringoutofthelacticRedwine1-3 重点在于extractionoftanninandunripetannincanleadtounpleasantRedwine1-3 重点在于extractionoftanninandunripetannincanleadtounpleasantherbaceousionmaceration：coldorhot （over 、punchingdown、rackandreturn

6、、rotary Fruity,lowtanninred drainjuice,masspressCarbonic种,Rose wine making Direct pressing Drawingoff:6-48hours agneWhitewine SkincontactIncreaseOnlyfew hoursandatcoolleesstirringStwine erruptingtheAddSO2orchillingthemust Filter the yeastStwine erruptingtheAddSO2orchillingthemust Filter the yeast2.Addingatening RectifiedConcentrated3.ConcentratingNobleIsa kindof