酿酒葡萄（酿酒葡萄的特点）

什么葡萄适合酿酒？

没有虫眼，完整饱满的葡萄适合做葡萄酒，具体做法如下：

准备材料：紫葡萄20斤、冰糖6斤。

1、首先把准备好的葡萄一颗颗剪下来。

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2、然后倒入盐水里浸泡30分钟。

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3、时间到后取出，去掉坏掉的葡萄，冲洗干净沥干水分。

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4、瓶子洗净，沥干水分。

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5、瓶子内放入冰糖和葡萄，把葡萄都捏开。

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6、密封好，静置2个月。

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7、2个月后打开倒出，用纱布过滤。

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8、过滤好后倒入杯中，这样葡萄酒就完成了。

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葡萄酿酒怎么做

如下：

工具／原料：葡萄、发酵瓶。

方法：

1、去超市买回新鲜的葡萄，要挑选果实较大并且较甜的。

2、买回之后用清水冲洗干净，晒干之后剥去葡萄皮。

3、将剥去皮的葡萄放在容器中，用工具将葡萄磨碎。

4、将磨碎的葡萄放在发酵瓶内，用保鲜膜密封起来，密封上方要留有空位。

5、八～十天之后第一次发酵完成，打开密封装置过滤出内部的气体。

6、释放气体之后进行二次密封，直到液体中的颗粒状物体完全消失后发酵完成。

自己用葡萄怎么酿酒？

准备酿酒的材料：葡萄、冰糖、玻璃瓶、过滤筛。

1，首先我们把新鲜葡萄取粒，洗净沥干，要完全干，不能有一点点水份，玻璃罐洗干净擦干备用。

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2，然后把葡萄攥碎，尽量碎，铺一层葡萄，铺一层冰糖，依次装瓶。

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3，瓶子上面大概要留三分之一的位置，留给葡萄发酵的空间，每天打开放放气，把葡萄皮往下压。

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4，发酵成葡萄皮基本没有颜色的时候，就可以拿过滤筛把葡萄皮过滤掉了。

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5，过滤掉皮后，葡萄酒就可以饮用了，喜欢酒味浓一点的可以多存放一段时间。

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