Wine brewing process A, except Terrier: wine in order to avoid extra bitter taste upscale wine company, will be removed from the fruit stalk. B, Broken: broken gently rub the peel crushed, called broken. C, fermentation: the crushing of grapes (with peel and seeds) was added yeast. Because of the color of red wine comes from the peel, seed and astringency is released by taste. D, juice: to squeeze juicer wine after fermentation. E. Fermentation: The squeeze of wine and Peel, seed separately, then only the wine during fermentation. This stage is to determine the key high-end wine taste wine prices, who shall be fully fermented cooked into different flavors of wine. F. Cleaner: After the fermentation was complete, the remaining material will be automatically dissolved precipitate can be removed successfully, this process is called slag. G. aging: then loaded barrel so that it can fully ripened, ripening period of about two years (but who also cooked to less than two years). H. Bottling: After aging to bottling. The optimum temperature for wine storage is usually Celsius 10 ° C, in general, Celsius 7 至 18 ° C there will not be damaged. To avoid temperature fluctuations cellar: bring a certain temperature instability will affect wine quality. To avoid Celsius above 20 ° C in long-term storage of wine, nor lower than 0 ° C, this wine will precipitate stones, thus reducing the acidity of the wine. The best temperature to store wine is kept constant, the need to avoid short-term temperature fluctuations. The higher the temperature usually offer high-end wine, wine aging sooner; temperature is low, the growth of the wine will be slower. Wine storage temperature is the most important factor, because the taste and aroma of the wine can best be volatile at the appropriate temperature. More specifically, will the alcohol evaporates in the process give rise to the most comfortable feeling. If the wine temperature is too high, bitter, too sour and other taste will come out; if the wine temperature is too low, due aroma and delicious and can not be effectively evaporated. Sweet sparkling wine, sparkling wine is sweet type, because wine contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide by fermentation in the bottle of wine or a large storage jar sugar naturally formed greater than 50.1 g / liter of sparkling wine. Dry sparkling wine dry sparkling wine is dry sweet sparkling wine upscale wine, because wine contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide by fermentation in the bottle of wine or a large storage jar sugar naturally formed less than 50.1 g / liter of sparkling wine. Botrytis wine botrytis wine is from Hungary, a very rare sweet wine, from the use of grape skins are attached to a technique called "noble mold" role brewed, hence the name "noble rot wine" . High-end wine company, high-end wine, provided by the Qingdao AirPlus AirPlus Wantong Wantong International Trade Co. AirPlus International Trade Co., Ltd. Qingdao Wantong (www.jhwintop.cn) strong, credible, in Qingdao, Shandong chemicals industry has accumulated a large number of loyal customers. The company better work attitude and constantly improving innovative ideas will lead AirPlus Wantong into the brilliant and you work for a better future!