Quality Assurance
•Following harvest, grapes are taken to the winery where they are de-stemmed, crushed, and pressed.
•Grape juice for red wine is generally fermented with the skins and then pressed to separate the skins from the wine.
•Grape juice for white wine is usually separated from the skins before fermentation.
•Fermentation is the conversion of sugar, released from the grape juice in the form of glucose and fructose, to alcohol.
•Yeast lees (sediment), are separated from the wine after fermentation in a process known as racking.
•Remove floating dead wine yeast by filtering.
•After bottling, wine continue to change and isolation.
•The wines will be exported have to be inspected by expert panel, insure the quality.
