In order to prevent oxygen oxidation during harvesting, it should be carried out as soon as possible after harvesting, and grapes with high acidity can resist the rate of oxidation to a certain extent.

The fermentation process will start immediately when yeast is added to the grape juice obtained after the press.

The liquor is placed in a still pot and ethanol is extracted at different boiling points.

At first, cognac is placed in new oak barrels to extract flavor. After a few years, it is transferred to old oak barrels for aging oxidation, which is used to extract flavor substances, hydrolysis, oxidation .

750ml is the standard bottle of wine, which was set by the European Union in the 1970s.

Why most of wines in 750ml bottles?

For the first reason

In the early days of hand-blown glass, 700 milliliters was usually the capacity of the glass blower in one breath, so most early wine bottles were about 750 milliliters in size. 
In the 20th century, glass bottles began to be used in large quantities for wine storage, and glass bottles were still hand-blown.The capacity of each bottle of wine is about 700ml,and it is a container that a worker blows out with a breath.

For the second reason

In order to meet the needs of the international trade in wine, Bordeaux people will be a 225 liter oak barrel of wine divided into 300 bottles, a bottle of capacity is 750 ml.

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