Next, Chardonnay grapes were continuously transported to the winery. Everyone was busy. Although they were fast, they were all veterans. When choosing grapes, they kept picking out moldy fruits and undeveloped small fruits. The people who cared for the machine kept patrolling next to the machine. Winners such as Bo, Cameron and others went to make some grape juice to taste from time to time, and the experimenters came to sample and test from time to time, adjusting the concentration of sulfur dioxide at any time.

Everything in the winery is going on in an orderly manner. You can't see that except for the seven winemakers or wine-making assistants, the rest of the staff are temporary workers, and everyone is meticulously following the process.

Monterrena winery's output cannot be compared with those top tycoons. The entire winery only needs more manpower in several stages, one is crushing, and the other is final filling. If full-time workers are used, the wage burden of the winery will be large. Therefore, temporary workers or seasonal workers have become the main force of the winery. Most of these temporary workers are people living nearby, and it has not been a year or two for cooperation with Monterrena. They are all familiar with what they need to do, so the winery can be so orderly.

Bo gave Xiao Yifei a suggestion.

"Xiao, I suggest you go to each process every year and do it yourself, so that you can understand the actual situation of the winery that year."

This is a good suggestion. Although Xiao Yifei yearns for management, if you want to supervise the worker, you must understand whether he is doing it right, otherwise if everyone is in trouble you, you won’t know. So for the sake of the future, you must understand how to do it now.

Xiao Yifei decided to start from scratch and a truck for carrying grapes arrived, so he also helped carry the grape fruit box. This was a laborious job, which was too simple for Xiao Yifei.

Xiao Yifei went to help trample on the fruit stems again.

Everyone has seen fruit stems, and they take up a lot of space. The fruit stems screened by the fruit stem separator quickly piled up a hill in the transport box. At this time, someone must step on them so that a transfer box will not be able to hold many fruit stems at all. This job is also easy, just jumping around.

Xiao Yifei found some grape bunches with precious rot from the transport box. This thing is garbage here and thrown away, but in some places, this thing is very expensive because it can produce precious rot wine known as the king of wine.

There are many origins of noble rot wine, the earliest one should be in Hungary.

In 1650, Turkish troops invaded Hungary. When the Turkish army approached Tokay, it was the grape harvest season. In order to avoid being robbed by the Turkish army, a reformist Christian priest called on farmers to postpone the picking. It was not until early November that people began to harvest. Due to the shrinking of water, the grapes had dried up and wrinkled, and a layer of mold was covered with mold. People had no choice but to use it to make wine. But what they did not expect was that the wine produced this year tasted much more mellow than the wine produced by grapes picked in normal seasons. The occasional delay in picking unexpectedly brought a new fate to Tokay's precious wine and then went to glory.

Tokay's precious wine is called "imperial wine" because of its unmatched quality in other countries. Even the French upper class will spare the Hungarian Tokay's precious wine and call it the king of wine.

The output of this thing is lower than that of Napa and Bordeaux, which are strictly limited in production. The wines in Napa and Bordeaux can basically make a bottle of wine with one vine, while that thing can only make one cup of wine with one vine, and usually 8 grapes can make one bottle. If the year is not good, more than 10 trees can make a bottle of expensive rot wine. With such a small production capacity, it would be strange that the price of expensive rot wine is not expensive.

Xiao Yifei came to the selection platform again to help select grapes, but unfortunately his eyesight was not good enough, and it was easy to miss the diseased fruits, which increased the burden on the next selection position worker. Soon he consciously left the selection platform and went to another job, which was to shovel the scallion.

The pressed slag came out from the outlet of the separator and fell into the transport box. A small hill bun was quickly piled up. Xiao Yifei took the shovel and shoveled the slags together to other parts of the transport box. The grapes were full of the nose, and Xiao Yifei sniffed his nose. The taste was really good, with a strong fruity aroma, and it looked a little dirty.

While doing it, Xiao Yifei was thinking about it.

The peel residue after squeezing grape juice still contains a certain amount of moisture, and these peel residues can also make brandy.

Speaking of brandy, Xiao Yifei had to complain about Cognac in France.

Some people may not know that cognac is brandy. Of course, to use a domestic advertising slogan, not all milk is called that. At this point, not all brandy is called cognac. This situation is like champagne.

This Frenchman is quite domineering. He needs to have the ability to take over the name of wine, so that everyone can only try it by calling it grape fruit wine.

Brandy is actually the product of distillation of fruit wine. Just make a certain proportion of fresh grapes or grape juice, add less than 20% of the peels from the grape juice, or add no more than 30% of the wine feet, or add both. Then add yeast and ferment it and distillate it. The finished wine is brandy.

And according to US laws, this is completely legal.

In addition, before the name of brandy, the fruit name used should be given, such as apple brandy, cherry brandy, etc. However, grape brandy can be directly called brandy.

Not only can the peel residue be used for fermentation, but also those grape seeds that cannot be fermented are also useful. They can be used for grape seed oil.

The main ingredients of grape seed oil are linoleic acid and proanthocyanin (opc for short), with linoleic acid content reaching more than 70%. At the same time, grape seed oil can also prevent and treat cardiovascular system diseases and reduce human serum cholesterol and blood pressure. Its nutritional value and medical effects have been fully recognized and highly recognized by medical and nutritionists at home and abroad. The greatest use of grape seed oil is skin care and beauty. The proanthocyanin in it has super antioxidant ability, and phenol anthocyanin has whitening effects.

Unfortunately, at the winery, these things were sent to David and the others for compost. This is not what Monterrena is like, but what is basically the case in Napa.

Therefore, the deep processing work in Napa is not done properly and is used for compost at any time, which makes Xiao Yifei want to open a factory to purchase slag for further deep processing.

Later, Xiao Yifei drank the sulfur dioxide solution and connected the pipelines to work. He also went to the laboratory to chat with Casey in the laboratory for a while to learn how to test the acidity and sugar.

Casey had a rare opportunity to run to the laboratory by the boss himself, and enthusiastically demonstrated the whole process to Xiao Yifei.

After spending a day like this, I actually operated the first half of the white wine brewing process.

On the third day, the general juice and pressed juice that were left to the first floor of the castle were sent to the fermentation tank, and Bo brought the winemakers to come here to busy again.

Open a plastic bag, pour the flour-like thing inside into a stainless steel bucket, and release a certain amount of grape juice from the fermenter. Cameron stirs it with a stick, and a pile of fine small foam appears in a few moments.

Xiao Yifei asked curiously: "What is this?"

Beau stared at Cameron's movements and replied to him: "Yeast."

"Didn't it mean that there is yeast on the grapes, and yeast needs to be added manually?"

"White wine is fermented with juice. It contains too little natural yeast and artificial yeast must be added. Moreover, artificial yeast is also cultivated through natural yeast."

Natural yeast is usually on the peel of grapes, and the juice squeezed contains too little yeast.

Cameron took a pump and pumped the yeast into the fermentation tank. He took a little left and took it onto the iron rack, poured them into the fermentation tank, then closed the lid of the fermentation tank, and opened a valve.

Without Xiao Yifei asking, the blog answered:

"Wine fermentation will produce carbon dioxide gas, and once the air pressure inside is too high, it will explode."

Xiao Yifei knew that when he was brewing wine, he said that when someone brewed his own wine, he forgot to open a ventilator because he forgot to open a breathable hole, and closed the lid to prevent the air outside from entering the fermentation tank. This will destroy the fermentation. If acetic acid bacteria enter, it will turn into grape vinegar.

Bo pointed to the thermometer on the fermenter and said:

"The most important thing about fermentation is temperature. Because we all use stainless steel fermentation tanks with controllable temperatures."

No wonder the fermentation tank has a two-layer structure. It is estimated that the temperature control device for heating and refrigeration is in the middle.

"The fermentation time is as long as 1 to 3 months. When the sugar level is above 2 degrees, the temperature is controlled at 12 to 14 degrees. If the temperature is high, it will easily destroy the fruity aroma of the wine and easily cause bacterial diseases. If the temperature is low, the fermentation will slow down, which is not good. When the sugar level is below 2 degrees, it should be appropriately increased by 1 to 2 degrees to increase the activity of the yeast and digest the remaining sugar."

"Everything is known to Cameron and Martin, and they also know the subsequent operations. Remember, the Chardonnay wines at Monterrena Winery are definitely not fermented with lactic acid, but are only ripe with wine mud. In addition, only 10% of the wines are aged in new oak barrels every year, so our Chardonnay is not as big as the white wines of other wineries, but they are very rich and beautiful in all kinds of flavors, exactly the same as those of French Burgundy. I hope you can continue to use this taste."

Xiao Yifei nodded. Since Monterrena’s Chardonnay is now selling well, he will definitely not easily change the taste of the wine.

In the following days, everyone basically opened their eyes and stayed next to the machine. No wonder some people said that making wine is like hatching chickens, and they cannot leave when they start.

When Chardonnay is picked and pressed, everyone will immediately start to get busy. All mechanical equipment, including stem removal, crushing, pressing and other machines, must be cleaned, rinsed, and dried, because what they will produce next is red wine. The grape juice is rich in sugar, which can easily cause the large-scale reproduction of mold, which will cause a fatal blow to the subsequent wine production. Therefore, unless continuous production is carried out, the equipment must be cleaned the same day.

The 70-acre Chardonnay finally made three large cans of grape juice, and used a pen to mark the time of fermentation and pasted it on the fermentation tank.
Chapter completed!