The quality of any red wine brewed out of mountain grapes depends upon a kind of mono acid existing in the skin and seed in mountain grapes. The acid plays an important role in the brewery of red
wine. The stalk and stem should be cut off from grapes because of their acerbity. Fermentation process shoue be carried out as soon as grapes are crushed and squeezed.
Put juice and skin (sometimes the whole bunch of grapes) into fermentation tank where temperatures are strictly controlled. The solid Part of grapes contains this mono acid and determines the color of the juice. After skin of grapes fermented the fluid drips down. Squeeze wine juice from the skin remains .This process contains more mono acid which can be used to modulate final product .
Some cheap wine can be bottled immediately. Whereas most wine should be put into the ork jars or stainless-steel jars for long brewery . Juicing (separate juice from remais) and refining (purify the grape wine ) could