Feb 12
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Red Wine
The 1st operation performed on grapes after they're removed from their storage is to de-stem them, which is the method of removing the grape from the shoots to which they are attached.
As quickly as all the grapes in the batch are de-stemmed, they are placed into the wine press where they're compressed into a paste which releases the must (the juice of the fruit). The resulting paste (or pomace) and must mixture then spend a little time together in a cask and it is the period the blend sits with the must in touch with the grape skin and pulp that sets the personality of the completed wine.
When the winemaker dictates the correct amount of time has passed, the juice is drawn off and yeast added to start the fermentation process with the leftover pomace, in numerous cases, being returned to the vineyard to be utilised as a manure.
Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the highest quality wine, is then transferred into other containers where the fermentation process is completed.
‘Pressed wines ‘, which are full of tannin, are made from the leftover solids. They've got a strong color and are sometimes blended with the 1st juice in many different ways to form wines of different strengths and flavours.
When the fermentation process completes, the wine is either bottled right away, or left to age.
White Wine
When making white wine it is important not to hurt the grapes, so they're poured into the receiving bins as quickly as practicable. After they are all in the receiving bin, the grapes are then moved to the press where they must is separated from the skins and other solids.
At this stage the solids are overlooked and the leftover must is slightly cooled before being transferred into a stainless-steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.
Once the fermentation process is ended, the consequent wine is decanted taking care to circumvent the sediment which collects at the base of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within 2 years.
Sweet Dessert Wines
Dessert wines are produced in one of 2 ways. In the first methodology, Botrytis Cinera, a fungus which grows very fast, is utilized. This changes the fruit and changes the colour and also alters the acid parts and sugar levels. The second system is to break the fermentation process by adding alcohol. This method creates a robust, sweet wine where the grape is the major flavor.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, together with the production process, leave the wine with a mushroom type smell as the bottle is opened.
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Gail Yale is an author with a deep interest in a wide selection of subjects. Cupcake cases You can visit her site for beneficial tips. The correct way to make cupcakes
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