In many countries, wine industry regulation allows the enrichment of must, that is, sugar or grape juice added so that the wine reaches a higher alcohol content. The winery sanitation must obtained is then sulfurized. This is done by introducing sulfurous acid or sulfur dioxide into the must. Alternatively, this involves the addition of potassium pyrosulphite. Sulfurization helps prevent the oxidation, enzymatic browning and accumulation of air. This is in addition to inhibiting the growth of undesirable microorganisms, such as the wild yeasts, lactic and acetic acid bacteria.
Then the berries are crushed in a mill so that a thick mixture of fruit pulp, grape seeds, skins and juice is produced (mash). The mash is left for a few hours to extract, among other flavor precursors, flavorings, phenols and other soluble substances from the berries in juice. During this stage, maceration substances are dissolved, affecting the taste and quality.
In addition, overdosed sulfurous acid in wine causes a bleaching effect and a visible color loss in relatively intense color red varieties. It is of particular importance that the sulfurous acid occurs both in free as well as bound form. The bound form has preservative effects of sulfurization that are unusable. The best results are achieved when a wine ferments completely and the sulfur dioxide is introduced into the wine cellar (separate from the yeast).
The young wine is indeed already drinkable, but additional decanting, filtration and other finishing operations are needed. Some strong white variants are stored in oak barrels for several years instead of a few months. The product acquires flavoring and coloring from the timber. An important role played by the barrel is dependent on how many times it has been in use. With new barrels, the wood tone is often very dominant, and the taste fades into the background. Old casks produce wine that sometimes seems musty and stale.
The fermentation takes place in sealed tube, drums, metal tanks or rectangular containers made of stainless steel. The main fermentation takes six to eight days. During this time, the sugar contained in must is converted to alcohol. The liquid is allowed to warm to 30 degrees Celsius. This has the consequence that the yeasts multiply rapidly fermenting the wine faster.
This method is particularly suitable for high-ripe grapes and is employed in the production of finely structured Riesling, white quality sparkling wine made from dark grapes or sweet wine such as Sauternes. The remaining solid parts of grapes (peel, seeds and stems) is called pomace or marc.
Some ferment white wine at 15 to 18 degrees Celsius and red wines at 22 to 25 degrees C. The longer the fermentation lasts, the fresher and sleeker wine becomes, conversely, the final product is better when fermented at a higher temperature.
The pulp is processed but to a lesser extent to marc or pomace brandy (Marc, Grappa). Since grains contain many minerals, vitamins and fiber, it is well suited as an animal feed. However, animal husbandry activities are not very common today in many wine regions. As a result, the grain is usually spent as a fertilizer in vineyards. In some areas, it is also added to bread dough. Pomace can be industrially dried and then used as a solid fuel in suitable equipment for energy conversion.
Then the berries are crushed in a mill so that a thick mixture of fruit pulp, grape seeds, skins and juice is produced (mash). The mash is left for a few hours to extract, among other flavor precursors, flavorings, phenols and other soluble substances from the berries in juice. During this stage, maceration substances are dissolved, affecting the taste and quality.
In addition, overdosed sulfurous acid in wine causes a bleaching effect and a visible color loss in relatively intense color red varieties. It is of particular importance that the sulfurous acid occurs both in free as well as bound form. The bound form has preservative effects of sulfurization that are unusable. The best results are achieved when a wine ferments completely and the sulfur dioxide is introduced into the wine cellar (separate from the yeast).
The young wine is indeed already drinkable, but additional decanting, filtration and other finishing operations are needed. Some strong white variants are stored in oak barrels for several years instead of a few months. The product acquires flavoring and coloring from the timber. An important role played by the barrel is dependent on how many times it has been in use. With new barrels, the wood tone is often very dominant, and the taste fades into the background. Old casks produce wine that sometimes seems musty and stale.
The fermentation takes place in sealed tube, drums, metal tanks or rectangular containers made of stainless steel. The main fermentation takes six to eight days. During this time, the sugar contained in must is converted to alcohol. The liquid is allowed to warm to 30 degrees Celsius. This has the consequence that the yeasts multiply rapidly fermenting the wine faster.
This method is particularly suitable for high-ripe grapes and is employed in the production of finely structured Riesling, white quality sparkling wine made from dark grapes or sweet wine such as Sauternes. The remaining solid parts of grapes (peel, seeds and stems) is called pomace or marc.
Some ferment white wine at 15 to 18 degrees Celsius and red wines at 22 to 25 degrees C. The longer the fermentation lasts, the fresher and sleeker wine becomes, conversely, the final product is better when fermented at a higher temperature.
The pulp is processed but to a lesser extent to marc or pomace brandy (Marc, Grappa). Since grains contain many minerals, vitamins and fiber, it is well suited as an animal feed. However, animal husbandry activities are not very common today in many wine regions. As a result, the grain is usually spent as a fertilizer in vineyards. In some areas, it is also added to bread dough. Pomace can be industrially dried and then used as a solid fuel in suitable equipment for energy conversion.
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