So far, the wine industry is still the world’s largest industry in the biotechnology industry. In our country, the wine industry stand the biotechnology industry more than 30%. Wine is a kind of food and beverage, also be a kind of connotation is rich cultural products. Wine production, reference and consumption involves the national character, culture, interests, economic, legal, regulatory and political all aspects of life, and people’s quality of life and the national economic development are closely related. The world all walks of life to all sorts of attitude forward, wine is no exception. The old wine producing countries such as France and other strength don’t reduce, production has a different degree of growth, in the image and influence on young wine with competition compete. The young wine countries such as Australia and other sound field show unprecedented momentum, yield increase quickly, the grape growing area of more than old wine producer, and with the good and cheap wine and traditional wine producer of the competition.

In wine brewing, grape broken and at the same time and addition of suitable amount of SO2, can effectively prevent the crushing grapes after fermentation before oxidation. After the break for general except the stems, and in addition to infarction and after for squeezed. Squeezing process should be relatively slowly, and the pressure is on the increase. In order to increase the rate of juice, generally USES many press, that is when the first after pressing, will loose debris, and make the second squeezed. At this time, grape juice is divided into three parts: their juice; The first and second after squeezing the outflow of the juice of pressure. For red wine, squeezing is about 15%. For white wine, squeezing is about 30%.

The alcoholic fermentation can trigger nature, but now many artificial add yeast way. According to the characteristics and the types of wine making, to choose appropriate selection of yeast, and in the right time with the right way to increase to add yeast.

In wine degrees certain influence malic acid-lactic acid fermented and smooth triggered the decisive factors including temperature, pH and SO2. First fermentation temperature keep in 18 ~ 20 ℃, adjustment of the pH value of the wine for 3.2. For raw materials of SO2 processing can’t more than 60 mg/L, when the alcoholic fermentation is over, not wine of SO2 processing. Apple acid-after the end of lactic acid fermented, shall be immediately separation wine, add the SO2

For alcohol fermentation, detection grapes fermentation of the residual liquid mash sugar content, is to control the wine fermentation process of the main indexes are over. When using a laboratory titration method of measured residual sugar to a 0.2 g/L the following and think that alcohol fermentation over.

Now commonly used wine filling machine and a liquid filling machine sort has installed the pressure filling machine, vacuum filling machine and siphon filling machine.

(1) pressure filing machine using liquid storing box in the upper air chamber gas bottle of air, make the two close to equal the pressure, and then flow into the bottle wine by dead weight.

(2) vacuum filling machine will bottle in vacuum pumping form negative pressure, and thus help to wine into the bottle.

(3) siphon filling machine using siphon principle, will use by liquid storing wine carried in the box inhaled bottle, and until both equal level so far.