自己在家里酿制葡萄酒的比例是多少啊？_备孕

与冰糖的比例是10:2，糖的用量可以根据自己的喜好增减，最低用量是10:1。葡萄汁里面含有一定的糖分，大约在5~8%之间，加入10%糖，这个糖度适合酵母菌发酵，30%的糖加入，糖含量过高，抑制酵母的活性。

自制葡萄酒的方法如下：

准备材料：葡萄、冰糖

1、准备一箱巨峰葡萄，

2、用剪刀将葡萄剪成一颗颗，破皮的和坏掉的不能要，

3、用水清洗一遍后加盐泡30分钟左右再冲洗3遍，

4、洗净后晾干水分，

5、拿起一颗葡萄去蒂后轻轻掰开，丢进玻璃瓶中，

6、待葡萄铺满瓶底，大约高8厘米左右的时候加一层冰糖再铺8厘米再加一层冰糖，

7、最后再铺一层8厘米的葡萄，与瓶口处留出5-10厘米的距离，瓶口不能盖死，要留一定的缝隙让空气流通，

8、7天后发酵的样子，

9、15天后发酵好的葡萄酒，用细纱布将杂质滤出，酒用玻璃瓶密封好后继续发酵20-30天即可，

10、成品图。

1公斤葡萄兑1公斤水，加上100克糖。

酿造葡萄酒的做法

1.准备紫色的成熟程度较好的葡萄。

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2.用剪刀把葡萄剪下来，千万不要用拽的方式，一定要用剪刀连着葡萄蹄一起。

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3.清洗葡萄的盆中放入一大把食用盐，搅拌一下让其溶化。

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4.就像是这样，还有坏掉的葡萄，没有蹄的葡萄直接取出不用。

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5.葡萄全部摘剪完后，用盐水浸泡半小时轻微的晃动葡萄，清洗干净，，然后把葡萄放入漏网筐，沥干水分，放在太阳底下暴晒一个上午，中间反面一次，让葡萄上的水分充分晾干。

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6.清洗干净发效用的瓶子，放在太阳底下暴晒一个小时。

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7.手袋一次性手套，右手拿葡萄，左手摘掉葡萄蹄，用右手把葡萄直接捏碎，放入葡萄酒发效瓶中，一层葡萄，一层冰糖。

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8.最后直到瓶子8分满，太满了，葡萄在发效的时候会溢出。

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9.先用保鲜膜封住，在盖上内盖。

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10.最后在盖上外盖，放在阴凉处发效。

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11.发效6天后，瓶中充满了气泡，还有些溢出的液体，打开瓶盖，进行放气，然后重新盖上盖子发效。

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12.这是6天时的照片，葡萄的颜色已经基本退完，发效的有一半了。盖上盖子重新发效。

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13.发效至20天后，瓶内没有了气泡，就已表明发效完成，在让其等两天，可以幌动瓶子，让葡萄翻个，

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14.30天后准备过略，瓶口用很细的蒸布也可以漏网也可以，封住瓶口。

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15.用一个无水无油的勺子，把发效后的葡萄和葡萄酒后用漏网过略一次。

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16.过略后，现在已经是能饮用的葡萄酒了，但是还是要把葡萄酒瓶放在阴凉的地方，静止1个星期。

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自酿葡萄酒，一斤60元。

葡萄酒是以葡萄为原料酿造的一种果酒。

葡萄酒分类

葡萄酒的品种很多，因葡萄的栽培、葡萄酒生产工艺条件的不同，产品风格各不相同。

葡萄酒是以鲜葡萄或葡萄汁为原料，经全部或部分发酵酿制而成的，酒精度不低于7%的酒精饮品。

按酒的颜色

1．白葡萄酒：用白葡萄或皮红肉白的葡萄分离发酵制成。酒的颜色微黄带绿，近似无色或浅黄、禾秆黄、金黄。凡深黄、土黄、棕黄或褐黄等色，均不符合白葡萄酒的色泽要求。

2．红葡萄酒：采用皮红肉白或皮肉皆红的葡萄经葡萄皮和汁混合发酵而成。酒色呈自然深宝石红、宝石红、紫红或石榴红，凡黄褐、棕褐或土褐颜色，均不符合红葡萄酒的色泽要求。

3．桃红葡萄酒：用带色的红葡萄带皮发酵或分离发酵制成。酒色为淡红、桃红、橘红或玫瑰色。凡色泽过深或过浅均不符合桃红葡萄酒的要求。这一类葡萄酒在风味上具有新鲜感和明显的果香，含单宁不宜太高。玫瑰香葡萄、黑比诺、佳利酿等品种都适合酿制桃红葡萄酒。另红、白葡萄酒按一定比例勾兑也可算是桃红葡萄酒。

按含糖量

1．干葡萄酒：含糖量低于4g/L，品尝不出甜味，具有洁净、幽雅、香气和谐的果香和酒香。

2．半干葡萄酒：含糖量在4至12g/L，微具甜感，酒的口味洁净、幽雅、味觉圆润，具有和谐愉悦的果香和酒香。