自制的葡萄酒在制作过程中必须加糖。
葡萄酒的酿造原理为:糖+酵母=酒精+二氧化碳,也就是说若要启动发酵,必须有糖分的存在,而家庭自酿葡萄酒所采用的葡萄多为鲜食葡萄,葡萄表皮的酵母菌本身含量就不如酿酒葡萄,再加之为了清洁,在酿造前又洗去了大部分,因此若要发酵正常进行,一般都会加糖。
自酿葡萄酒的步骤如下:
材料:新鲜的葡萄,白糖,容器。
第一步,酿制葡萄酒所用的葡萄最好是新鲜的,把坏了的挑出来。
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第二步,用清水洗一洗葡萄,然后放淡盐水里面泡半小时,然后再过一遍水冲掉表面的盐水。
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第三步,葡萄放在外面进行晾干,不要把多余的水分带进去。
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第四步,完成晾干后把葡萄捏碎了放进容器里,按照6斤葡萄1斤白糖的比例来放入白糖,然后搅拌均匀,盖上盖子密封好了。
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第五步,发酵的时间在夏季温度高发酵一周即可,在秋季温度低的时节,需要发酵半个月。
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第六步,等发酵的时间到了以后,用滤网把葡萄过滤出来,剩下的装进干净的容器里。
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