问：
找到大家庭做酒配方。你的帮助。谢谢您！

答：
干白葡萄酒

生产方法：白葡萄酒，以利用红皮肤或肉皆白细白葡萄品种酿造，是一种干燥为基酒白葡萄酒，然后所要求的标准高糖含量低，部署，到半干，半甜，甜白葡萄酒。葡萄的分拣，粉碎，添加二氧化硫，葡萄汁与渣立即从少量葡萄汁分开处理澄清后，实验室果汁成分，主要是糖，酸度，单宁，调整糖的发酵，使之产生酒精度和要求类似酒精，调整酒的酸度，使对疾病的袭击;添加单宁少量果汁，以达到澄清的目的。果汁成分调整，利用人工酵母发酵，发酵温度一般不超过28℃，高品质的最合适的酒控制18?20℃。葡萄酒，到原酒知名饮料，所要求的干白葡萄酒的发酵，老化后，老化的鼓和添桶过程主要为原油期货的目的是xx酵母和酒糟和其他沉积物，对于{dy}次桶，以推广葡萄酒的碳酸气体排放和葡萄酒的单宁物质，如色素氧化后的葡萄酒桶的交流，不允许与空气接触。添桶是与物种，与葡萄酒桶填补了原酒的年龄目的是使健康不留任何差距的容器。

质量标准：酒浅黄色，明确和透明的。随着郑春，典雅，优美，和谐的水果和葡萄酒。有干净，圆润，优雅的阴凉干燥的味道，和谐的水果风味，葡萄酒的风味。酒精（20℃）7?13％（5 / 5），总糖（葡萄糖）≤4克/升，总酸（以酒石酸计）5?7.5克/升，挥发酸（以醋酸计）℃≤一点一克/升。

干红葡萄酒

生产方法：采摘葡萄，排序后，使用一种特殊的葡萄破碎机将被打破，除了葡萄，茎，茎，以防止不良品味到葡萄酒，葡萄获得主管纸浆，在葡萄成浆二氧化硫（其主要作用是杀死葡萄皮表面的xx）。在红葡萄酒色素和芳香物质需要酿造，以下四种提取方法：混合发酵方法，使用深度和浅色葡萄原料混合发酵，以加深对葡萄酒的颜色;旋转发酵法，用旋转法，果汁和麸皮充分利用旋转罐，发酵产生的色素和芳香物质浸入提皮二氧化碳;热提取法，加热纸浆酒获得颜料和芳香物质，然后分离麸皮发酵;白兰地浸泡法，发酵蒸馏残留在取得白兰地浸泡染色葡萄品种的皮肤，将获得更好的音红葡萄酒的颜色溶剂。葡萄浆被输送到发酵罐发酵前，葡萄果肉容器不得超过80％，发酵温度控制在30℃，5?7天发酵，发酵过程中，随着酒精的增加，葡萄皮的色素成分和香味成分的浸出了，所以深红葡萄酒的颜色。发酵完成后，应立即九叶和皮渣分离后，迫切，重力调整后的液体进入成分，分离后的皮渣发酵可以成为第二个糖发酵，二次发酵葡萄酒，蒸馏酒或可分为白兰地作出部署酒精使用。经过发酵，橡木桶的负载，调整结构，健康的同一物种，与葡萄酒桶填补原酒的退休年龄，并插进了鞑靼的少量饮酒会老化。在重新调配，澄清处理，{zh1}包装，低温xx，获得红葡萄酒。红葡萄酒与干红葡萄酒的酒，然后要求的标准，高糖含量，部署度低到半干旱，半甜，甜红葡萄酒。

质量标准：酒是紫色，明确和透明的。随着郑春，典雅，优美，和谐的水果和葡萄酒。有干净，圆润，优雅的阴凉干燥的味道，和谐的水果风味，葡萄酒的风味。酒精（20℃）7?13％（5 / 5），总糖（葡萄糖）≤4克/升，总酸（以酒石酸计）5?7.5克/升，挥发酸（以醋酸计）≤1.1克/升。

葡萄牙红葡萄酒和白葡萄酒生产方法，{zd0}的区别在于，红葡萄酒是由葡萄挤破，皮肤发酵残留物，而白葡萄酒是通过葡萄破，分离后，{dy}只葡萄汁皮渣发酵。

新的法律

酿酒方法：对一七克糖含量/ 100毫升，总酸0.721克/ 100毫升，总均为150ppm亚白葡萄汁，添加3.5％的酵母（1.5?106个/毫升），发酵温度为20℃，当发酵酒精（5 / 5）/糖（克/ 100毫升）0.73?2.4小时，取出汁，离心分离去除酵母，冷冻浓缩。将浓缩果汁在30℃下储存3个月的条件，水稀释到17克糖含量/ 100毫升，加入酵母在20℃3.5％，下发酵条件，不断方法葡萄酒。

特点：可对不同的葡萄酒和高酒精葡萄酒的酒精含量，生产过程中不需要添加二氧化硫等防腐剂。

黑醋栗酒

生产方法：黑加仑汁和麦芽汁入水，加热至沸腾，使用文火煮3分钟，以xx各种防腐剂，仍然热糖，使其溶解，红葡萄浓缩汁，是补充。当冷却至发酵温度，加入酒石酸，葡萄丹宁酸，和酵母，空气锁的位置，为后发酵结束以来首次使用冷水充满水箱。经过发酵，过滤，澄清，可直接饮用，或存储6个月后饮用。

传统香槟

使用传统的香槟之后，干白葡萄酒，糖，酵母发酵小学，然后装瓶，重新在瓶发酵。使用的自流井汁，葡萄汁应该被使用。发酵葡萄汁应根据实际数额的糖的发酵后添加酒精含量10％?12％，糖浆，在15℃左右保持温度，（5 / 5），即是干白葡萄酒了。将度身定造到香槟干白葡萄酒（瓶可承受0.98兆帕斯卡的压力），同时加入糖浆河香槟酵母，立即密封。与瓶颈查株丝软木问。瓶发酵温度维持在15?16℃，这样可以防止爆炸瓶和二氧化碳的推广解散。发酵瓶下来，倒在货架倾斜45 °，使九叶软木湿润和防止漏气。香槟的酵母发酵后半部下溶解二氧化碳的压力，生产氨基酸。瓶发酵后继续保持45度倾斜储存瓶，每天将轮流在酵母中存储45 °，继续自溶，而牙垢和其他杂质瓶存放地点，直到所有的沉淀杂质，酒澄清，您可以冷冻渣将葡萄酒的温度降低到7℃，继续冻结，使冰，直到所有的杂质凝结的冰降水，将解散边缘的位置，此时立即打开软木塞，用瓶的压力冰击中，然后迅速用一个新的软木潮湿取代。铁Sizha生活。

Wine methods?

Question:
find extended family to do wine recipe. You help. Thank you!

Answer:
dry white wine

Production Methods: The white wine to make use of Red-skin or flesh are all white fine white grape varieties brewing, is a dry white wine as the base wine, and then the required standard, with high and low sugar content, deployment into a semi-dry, semi-sweet, sweet white wine. Grape by sorting, crushing, adding a small amount of sulfur dioxide, grape juice and Jardine immediately separated from grape juice was clarified after treatment, laboratory fruit juice ingredients, mainly sugar, acidity and tannin, adjust the sugar to the fermentation so that it generates alcohol degree and requirements similar to alcohol; adjust the acidity of wine in order to make attacks against disease; to add a small amount of tannin juice in order to achieve the purpose of clarification. Juice composition adjustment, access to artificial yeast fermentation and fermentation temperature usually does not exceed 28 ℃, high-quality liquor control in the most suitable for 18 ~ 20 ℃. Wine, fermented into a drink, known as the original wine, called in by the dry white wine, after aging, aging mainly for drums and Tim barrels process, for the purpose of a barrel is to remove yeast and wine lees and other sediment, the first time for a barrel in order to the promotion of wine in the carbonated gas emission and oxidation of the wine tannin substances such as pigments, after an exchange of barrels of wine does not allow contact with air. Tim barrel is healthy with the species, age of the original wine with the wine barrels fill up the aim is to enable the container without leaving any gaps.

quality standards: The wine pale yellow, clear and transparent. With Chun Zheng, elegant, graceful, harmonious fruit and wine. There are clean, mellow, elegant cool dry taste, harmonious fruit flavor and wine flavor. Alcohol (20 ℃) 7 ~ 13% (v / v); total sugar (glucose) ≤ 4 g / l; total acid (as tartaric acid dollars) 5 ~ 7.5 g / l; volatile acid (as acetic acid ) ℃ ≤ 1.1 g / liter.

dry red wine

Production method: picking grapes, after sorting, using a special grape crusher will be broken, except for grape stems to prevent the stems of the bad taste into the wine, get grape pulp, in charge in the grape pulp into sulfur dioxide (whose main role is to kill the grape skin surface bacteria). Brewing in need of red wine pigments and aromatic substances, the following four kinds of extraction methods: mixed fermentation method, using depth and light-colored material mixed fermented grape to deepen the color of wine; rotation fermentation method, using rotation method, fruit juice and bran full access to the rotating tank, fermentation produces carbon dioxide on pigment and immersion Tippi aromatic substances; thermal extraction method, pulp liquor by heating to obtain pigments and aromatic substances, and then separation of bran fermentation; brandy soaking method, the fermented distillation residue obtained from the skin soaked in brandy stain grape varieties, will get a better tone red wine color solvent. Grape pulp is transported to the fermentation tank prior to fermentation, grape pulp container should not exceed 80%, fermentation temperature was controlled at below 30 ℃, 5 ~ 7 days fermentation, the fermentation process, with the increase in alcohol, grape skin The pigment composition and fragrance ingredients are leaching out, so the color of deep red wine. Fermentation is completed, shall immediately Jiuye and skin residue separation, after pressing, gravity adjusting liquid ingredients into the post-fermentation after the isolated skin residue can be a second sugar fermentation, secondary fermenting wine, or distilled liquor can be made into brandy for deployment of alcohol use. After fermentation, the oak barrel load, adjust the composition, the adoption of healthy same species, age of the original wine with the wine barrels fill up, and rubbed a small amount of alcohol in the tartar to be aging. After re-deployment, to clarify the treatment, was finally packaged, low-temperature sterilization, get red wine. Red wine with dry red wine-based liquor, and then the required standard, high and low degree of sugar content, deployment into a semi-dry, semi-sweet, sweet red wine.

quality standards: The wine was purple, clear and transparent. With Chun Zheng, elegant, graceful, harmonious fruit and wine. There are clean, mellow, elegant cool dry taste, harmonious fruit flavor and wine flavor. Alcohol (20 ℃) 7 ~ 13% (v / v); total sugar (glucose) ≤ 4 g / l; total acid (as tartaric acid dollars) 5 ~ 7.5 g / l; volatile acid (as acetic acid ) ≤ 1.1 g / liter.

Portuguese red wine and white wine production methods, the biggest difference is that red wine is the grapes by squeezing broken, skin fermentation residue, while white wine is the grapes through the broken, the first skin residue after the separation, only grape juice fermentation.

new legal

wine making methods: the sugar content of 17 grams / 100 ml, total acid 0.721 grams / 100 ml, the total sulfite 150ppm white grape juice, add 3.5% of the yeast (1.5?106 months / ml), fermentation temperature is 20 ℃, when the fermentation to alcohol (v / v) / sugar (g / 100 ml) 0.73 ~ 2.4 hours, remove the juice, centrifugal separation to remove yeast, freeze-concentration. Will be concentrated fruit juice stored at 30 ℃ under the conditions of 3 months, water was diluted to the sugar content of 17 g / 100 ml, add the yeast 3.5%, at 20 ℃ under the conditions of fermentation, wine with constant method.

Features: Can be obtained alcohol content of different wines and high alcohol wines, the production process do not need to add preservatives such as sulfur dioxide.

black currant wine

production methods: the black currant juice and wort into the water, heated to boiling, you use Simmer 3 minutes to remove all kinds of preservatives, still hot sugar to make it dissolved, with concentrated red grape juice are added. When cooled to fermentation temperature, by adding tartaric acid, grape tannin, and yeast, the placement of air lock, for the first time after the end of fermentation, using cold water filled tank. After fermentation, filtration, clarification, can be directly consumed, or stored for 6 months later for drinking.

traditional champagne

traditional champagne is used after the primary fermentation of dry white wine, sugar, yeast, and then bottling, a re-fermentation in the bottle. Use of artesian juice, grape juice should be used. Fermented grape juice shall be based on the actual amount of sugar added syrup, the temperature maintained at 15 ℃ or so, after fermentation alcohol content 10% ~ 12% (v / v), that is made of dry white wine. Will be tailor-made dry white wine into champagne bottles (bottles can withstand the pressure of 0.98 MPa), while adding syrup River champagne yeast, immediately sealed. Cork with wire with the bottleneck Zha Zhu asked. Bottle fermentation temperature maintained at 15 ~ 16 ℃, This prevents explosive bottles and the promotion of carbon dioxide dissolved. Fermentation bottle down, upside-down tilt 45 ° in a shelf, so that makes Jiuye cork moist and prevent air leakage. The latter part of the champagne yeast fermentation under pressure from the dissolved carbon dioxide to produce amino acids. After bottle fermentation continue to maintain the 45 ° tilt storage bottles a day will be rotated 45 ° during storage in the yeast to continue to autolysis, while tartar and other impurities deposited on bottle location, until all the precipitate impurities, wine clarification, you can for frozen slag will be reduced to wine temperature 7 ℃, continue to freezing, making ice, until all the condensation precipitation of impurities in the ice, it will dissolve the edge position, this time to immediately open the cork, using bottle pressure to ice hit, and then quickly replaced with a new cork moist. Iron Sizha to live.
04-10-05