The grape’s secret not only is full of scientific power, but also shines artic shine. Start from the grapes, we start to explore the secret and then how to brewing the wine, white wine and soda.

Picking the grapes
    After feeding the grapes, all the staff in the garden starts to work to brew the grape into the wine. The first step is to picking the grape, normally needing two days. On the usual way, the grapes are always pick by hand. Now all the grape garden has the machine to pick which has the advantage to the labour, in fast speed( the weather is important, such as the sudden change when picking), low cost( one machine is same as the workers) and in time working( they can work at night time), Though the efficiency is high, but it required it must grow in specific way, many maker thought it can not find the best grape, so now the hand is the best picking way.

Take off the peduncle and squeezing
   The picked grapes will be sent to the factory immediately to take off the peduncle. If we hold the peduncle, the wine may have the grass taste and bitter. And the grape without the peduncle, it can let the grape and skin touch fully. This squeeze is for color the juice for the better ferment.
    Ferment and soaking:
    In the way to ferment, the sugar in the juice changes to the alcohol and CO2. On the skin of the grape, there is a natural ferment. Sometimes the ferment will be added the more ferment, which will take one week. As the way to ferment will produce a lot of the heat, but if the heat is too much, the ferment will lose the activity and stop work. So to control the ferment will be the must skill of the workers.
    On the way to ferment and after, the grape juice and skin fully combine, it is called soaking. This step can be as long as five weeks. But the details time will depend on the wine’s style. In the way to separate, the skin will come to the juice with other smell and color.

Take off the dregs and squeeze:
    The workers thought the ingredient comes to the best, the juice will come from the bottom of the jar, which is called the natural juice. And then we squeeze the left grape to get the squeeze wine. They are in darker color and contains more ingredient but not that delicate. It can work with other wine or hold the original taste. Always, the wine was transferred from one jar to the other, which is called get rid of the dreg.

　　Apple acid and milk acid ferment
    In the time to store, many red wines will have second time to ferment, which is called Apple acid and milk acid ferment. This will make the apple acid of stiff and sour into soft milk acid, which will make the wine more smoothly, rich and sense.
Filtering and purifying
    When purifying, we can use the net to purify the dreg from the ferment. Using the facility will take off the material for the chaotic and smell. In order to get more clear wine, many wines will be purified. But many traditional methods are against to this. They thought that the purifying will ruin the sense and let the wine taste going

    Old breing
    It means the old process before bottling the wine. Some wines are get old in the bottle. But for the same year drinking wine and other big quantity wine, they always use the steel to brew, in the way of which the wine will have the taste and sense of mouth. Meanwhile, the dreg of the wine will down to the bottom of the bottle. After clearing, we can get more clear liquid. This process is very important and better for continuing brewing after bottling.
    Combining the adjusting
    After the mature of the liquid, the people may mix to make the new liquid according to the need. Such as, different flavors wine mix into one, or put the different grape in one garden adopt the different skill to mix together( some brewing in the jar and some in the bottle). Sometimes hundred of wines mix to give us a new unique wine.

    Bottling
    We put the wine into the bottle. After put into the bottle, we prevent oxidation and seal the bottle. Now the wine industry has the problems of sealing. The tradition soft stopper and new one has the different attitude. More and more maker thought that the steve seal( new cap)---the replace one for the stopper---is not proper for the wine restoring for a long time.

    The steven seal can not rot as the stopper, so the quality won’t go bad. As the maker and retailer pay much attention on the quality and bad effect, so it has important sense, because it can make the wine in good quality.
The customer accept this seal more and more, that the maker still use the stopper for seal. It is hoped that more and more people will accept this seal.
White wine:
    It is very similar to the red one with only small difference. First, after squeezing, the skin and fruit are separate directly, so the color in the skin won’t color the grapes. The second difference is no need ferment for the white wine. Chardonnay is an exception that during the ferment, it will produce the butter material.
Red wine
It is similar to the white wine. The only difference is after 10 hours squeezing, the skin and meet will separate, so it has the peach red color.

　　

Bubble wine:
    The period for this is longer than the one without the bubble. Because the second ferment will produce the bubble, the second soda wine and champagne will be more costy. ( the poor quality is not included, just inserting the soda into the wine)
Comparing with the traditional way, it should add the sugar and Liqueur into it. ( note: comparing with other bottle, this is more thick for more pressure). In its second ferment, the bottle should place horizontally.
    After finishing the second ferment is the brewing into the bottle. The opening should be slant a little down, as the wine dreg will come down slowly. So it needs to turn the bottle by 90 degree. This old but decent way is called riddling. To the certain period, there will be rime on the throat. Taking off the rime, the stopper will be changed. And then the wine will come to old till to the market.
    The most famous bubble wine is Champagne which is made from the Champagne area in france. Also the Cava from spain has the similar. The bubble from other places, including the brewing places of the France, cannot use the name of Champagne and Cava.
Strengthening wine
    The last brewing is the wine, adding the strong alcohol during or after ferment, normally, after this it will has a lot sugar and alcohol. You know, we always get drunk for the sweet liquid.