盡管國內(nèi)有釀造紅葡萄酒，但是國外釀造紅葡萄酒的工藝是會(huì)更加先進(jìn)的，釀造出來的紅葡萄酒會(huì)更加好喝，這也是現(xiàn)代人們喜歡喝國外紅葡萄酒的根本原因。如果想要自己釀造紅葡萄酒，可以看看小編介紹的釀酒工藝。

　　Crush (break the skins) and de-stem the grapes. For most grape varieties, about 90% of the larger stems should be removed.

　　除梗破碎：大部分葡萄品種而言，需要除掉90％的梗。

　　Test for total acidity following the instructions in your acid testing kit. If the acidity is less than .7%, add enough tartaric acid to bring it to that level.測定酸度：用你的測酸計(jì)測葡萄汁的酸度，如果酸小于0.7％，就需要添加酒石酸直到你希望的酸度。通常為7～8之間為宜。

　　Test for sugar with your hydrometer. Correct any deficiencies by adding enough sugar to bring the reading up to 22% (22 degrees brix).測糖度：用糖度計(jì)測定葡萄汁的糖度，如果小于22％，就要補(bǔ)加到這一數(shù)值。

　　When these tests and corrections have been completed, the must should be sulfited. Estimating that you will get roughly one gallon of juice yield for every 16 lbs. of grapes, calculate the anticipated amount of juice. Using this estimate, add enough sulfite to give you a sulfur dioxide (SO2) level between 50 and 130 parts per million (ppm) . The amount needed will depend on the condition of the grapes, with moldy grapes getting the most concentrated dose.完成了上面的操作后，就可以加硫：通常加硫的量為50～130ppm，具體根據(jù)葡萄的質(zhì)量好壞而定，葡萄好則少加，壞則多加！

　　Unless you have found it necessary to add more than 65 parts per million SO2 in step 4, yeast should be added immediately. If using more than 65 parts per million SO2, you must wait four or five hours before doing so. Add also one ounce of yeast nutrient for every 100 lbs. of grapes. Your lalvine yeast culture should be mixed into the crushed grapes (now called "must"). Stir it in thoroughly after eight to twelve hours.加酵母：如果硫的添加量小于65PPM，就可以立刻加酵母活化液，如果加量大于65PPM就需要等待4～5個(gè)小時(shí)后加酵母。同時(shí)添加發(fā)酵助劑。通常20克/100升葡萄汁。

　　The must should be stirred twice a day until fermentation begins. The beginning of fermentation will be obvious, as the grape skins will be forced to the surface, forming a solid layer (called a "cap"). Once the cap has formed, it should be pushed or "punched" back down into the fermenting juice twice a day until it is ready to-be pressed. You may use your hand or a clean 2x4 to push down the cap.酒精發(fā)酵：葡萄醪每天攪拌兩次，直到發(fā)酵啟動(dòng)。這時(shí)葡萄皮會(huì)上浮形成帽，一旦帽形成，就要把他壓到葡萄汁中，通常一天兩次。

　　At some point, while fermenting on the skins, the must temperature should be allowed to reach as high as 90° F., at least briefly. This will help extract color from the skins. The rest of skin fermentation should take place at 60-75°F.在同時(shí)，發(fā)酵容器的溫度會(huì)上升，溫度升高有利于顏色的浸出.但通常溫度不能太高,控制在22-28度就可以了.

　　When the desired level of color has been achieved (after at least four days of active fermentation) your wine should be pressed to separate the wine from the skins. Funnel the wine into secondary fermentors, filling them no more than 3/4 full. Attach a fermentation lock, and allow the containers to set until all visible signs of fermentation have ceased (at least three or four days).當(dāng)顏色已經(jīng)達(dá)到我們的要求,或觀察皮中已經(jīng)沒有太多的顏色可以提出時(shí),就可以分離了,將清酒分離到一個(gè)可以裝水封的小口瓶中繼續(xù)完成酒精發(fā)酵,皮壓榨.

　　When the wine is about half to two thirds fermented, most red wines should be inoculated with malolactic starter (either before or after pressing).接種乳酸菌進(jìn)行蘋果酸乳酸發(fā)酵,(初級(jí)學(xué)習(xí)釀酒的人不建議進(jìn)行該發(fā)酵).

　　At the end of fermentation, when no more bubbles are coming up through the lock, rack the wine off the lees and fine the wine (following the instructions supplied with your fining agent). Place wine in storage containers (glass, stainless steel, or oak). Top up the containers and let stand for a month.當(dāng)不在有氣泡產(chǎn)生就可以判定所有的發(fā)酵結(jié)束了,就可以再次分離酒腳和澄清葡萄酒.現(xiàn)在就可以將你的葡萄酒儲(chǔ)存在儲(chǔ)酒容器中,玻璃瓶,不銹鋼桶,橡木桶等.至少靜置一個(gè)月.(不要著急去喝她,美酒也需要時(shí)間才能形成)

　　Rack the wine away from the lees again, sulfite it to about 20 ppm. SO2, and place it back in topped up containers for three or four weeks.一個(gè)月后,再次分離酒腳,補(bǔ)SO2到20毫克/升,然后裝滿容器成熟3-4月.(對(duì)我們國內(nèi)的自釀酒,儲(chǔ)存到元旦春節(jié)就可以開始享用了.)

　　In June of the following year, filter the wine if you plan to do so. Sulfite to no more than 20 ppm. SO2. Allow the wine to sit through most of the warm summer weather with a relatively low sulfite level. This will encourage malolactic fermentation to finish up.在來年六月,如果方便,你可以使用微型過濾器過濾葡萄酒.SO2不要超過20 ppm.

　　In early September, (just before you need your storage containers for the next year's crush), carefully rack the wine from the lees, siphon into bottles, cork them, and lay them down for bottle aging. If you have enough storage capacity, you may wish to wait up to another year before bottling. At bottling time, test your wine for free sulfur dioxide, using a test kit for SO2, determining how much sulfite to add to bring the level in the wine to 30-35 ppm. If possible, store your filled bottles on their sides. Otherwise, store them with the corks down. Most red wines will benefit from at least one year's additional aging, and frequently more.在第二年開始新的釀酒操作前,就可以將你的酒裝瓶,通常用虹吸法,再用軟木塞密封,再放在自己的小酒窖臥放瓶儲(chǔ),對(duì)與紅酒來說1年的瓶儲(chǔ)時(shí)間通常是需要的.

　　紅葡萄酒工藝簡介就先簡單介紹到這里，這是一份中英文的釀酒工藝，遵循的是國外的古方子，如果想要自己釀造的葡萄酒帶有國外葡萄酒的風(fēng)味或是特色的話，也可以嘗試下用這個(gè)方法進(jìn)行釀造。