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自制葡萄酒不加糖可以嗎

自制的葡萄酒在制作過程中必須加糖。

葡萄酒的釀造原理為:糖+酵母=酒精+二氧化碳,也就是說若要啟動發酵,必須有糖分的存在,而家庭自釀葡萄酒所采用的葡萄多為鮮食葡萄,葡萄表皮的酵母菌本身含量就不如釀酒葡萄,再加之為了清潔,在釀造前又洗去了大部分,因此若要發酵正常進行,壹般都會加糖。

自釀葡萄酒的步驟如下:

材料:新鮮的葡萄,白糖,容器。

第壹步,釀制葡萄酒所用的葡萄最好是新鮮的,把壞了的挑出來。

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第二步,用清水洗壹洗葡萄,然後放淡鹽水裏面泡半小時,然後再過壹遍水沖掉表面的鹽水。

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第三步,葡萄放在外面進行晾幹,不要把多余的水分帶進去。

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第四步,完成晾幹後把葡萄捏碎了放進容器裏,按照6斤葡萄1斤白糖的比例來放入白糖,然後攪拌均勻,蓋上蓋子密封好了。

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第五步,發酵的時間在夏季溫度高發酵壹周即可,在秋季溫度低的時節,需要發酵半個月。

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第六步,等發酵的時間到了以後,用濾網把葡萄過濾出來,剩下的裝進幹凈的容器裏。

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