How to brew natural sweet wine?

Most people can't feel the sweetness of dry and semi-dry wine, and only those with more than half sweetness can feel the sweetness. In the practice of wine sales, we know that some domestic consumers and even some distributors think that the price of sweet wine should be cheaper and lower than that of dry wine. Yes, domestic wine is indeed like this! That's because most of the domestic liqueurs have added sugar, and some lawless elements have added sodium cyclamate and saccharin! But imported liqueur does not add any sugar, and its sweetness is the natural sugar in grapes! Since it is not allowed to add any sugar, how can we ferment the sugar in grapes into enough alcohol and maintain a certain sweetness? Simply put, it uses more grape raw materials than making dry red. In detail, whether sweet wine can be brewed depends on the sugar content of grape juice, and the production of sweet wine below depends on improving the sugar content of grape juice. First, natural air-dried sweet wine We have all eaten raisins from Xinjiang, which are sweet! How did you do that? Xinjiang raisin drying room, also called "photo studio", is a wonderful building. Or built on the hillside, or built on the house where every family lives, a two-story adobe building, its four walls are engraved with dense holes, like a big beehive, with the help of local unique hot air blowing, after 30 to 40 days of natural air drying, fresh grapes will be dried into raisins. Natural air-dried sweet wine brewing also has this process. Not long ago, I heard that there is a winery in China that makes wine with raisins. This wine must be very sweet! 2. In late autumn, when the grapes are ripe, they will not be harvested. When the temperature is below -6℃ in winter, the grapes will stay on the branches for a certain time and freeze. After the grapes are naturally frozen, they will be picked manually in the middle of the night, and the picked frozen grapes will be pressed at a low temperature of 1 hour and then injected into the fermentor. The wine made from this grape juice is called iced wine. Ice wine belongs to sweet wine, but it cannot be mixed with sugar. Why can liqueur be made from frozen grapes? Judging from the traditional brewing technology of ice wine, the sugar content of fully mature and late mature grapes will increase; At the same time, when frozen under natural conditions, the water in grapes will condense into ice. Through very light pressing, the crystals will be separated from the grape juice, and more concentrated grape juice can be obtained. This is called freezing dehydration. When fermented with this grape juice, only a part of the sugar can be converted into enough alcohol, and the rest of the sugar is left, so that sweet wine can be brewed. This principle is like drinking frozen coke: suck out a tube of frozen coke with a straw, suck more coke, and finally leave some tasteless ice in the can. Third, pythium noble wine (botrytis &; Nbspcinerea), also known as aristocratic mold, is a natural mold. When mature grapes are infected with this mold, the mycelium of the mold will penetrate the grape skin, and part of the water in the grapes will be absorbed or evaporated, so that the grapes will shrink, so that the sugar and other components in the grapes will be concentrated and produce a special fragrance. Grapes for brewing expensive rotten sweet wine should be carefully selected, because each bunch of grapes is infected to varying degrees, and it is usually time-consuming and laborious to harvest them several times. After the grapes are picked, there is actually very little juice that can be squeezed out. Sometimes the juice squeezed out from the fruit of a grape tree is less than100g. Grapes infected with Pythium Guyana will be eaten by bacteria, which makes the water in grapes evaporate easily. During this period, it is necessary to keep moist in the morning and evening, so that Pythium kiangensis can grow and spread conditionally. Sunlight is needed at noon and afternoon to make the water in the grapes evaporate from the infected part of the epidermis, but not too strong. Grape cracks are too big, grapes are easy to oxidize, and grapes should not be too wet. If it always rains before harvest, the grapes will rot. Let's talk about the above three modes of production, which one is not higher than the production cost of dry red? Which one is not particularly expensive? Especially noble wines, there are wine lovers in France who specialize in collecting noble wines.