There are about 400 compounds that affect the smell and taste of wine. If the must is fermented completely, you get dry wine. In the event that the fermentation is prematurely interrupted (proofing interruption), semi-dry or sweet wine is obtained (winery sanitation). At low temperatures, the fermentation may stall even by itself. This process can be quite easily controlled by opening a cellar door in cold weather.
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, the press formability is improved because after two to three hours enzymes are released, they break down the pectins of berry skin and pulp. The taste of white grape mash is dependent on the quality of grapes used. Wineries that specialize in complex and storable white wines, often work with maceration.
However, wine can be spoiled during fermentation if the grapes contain too many unwanted microorganisms or the hygienic conditions of winemaking are not optimal. The growth of microbes can be reduced by the addition of sulfur. In this case, the risk of an appropriate dose sulfurization can be weighed against the risk of premature spoilage. Again, as in the entire manufacturing process, good practice requirements stipulates the appropriate use of sulfurization.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
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.
Sterility and care during the manufacturing process has a great impact because it can minimize the content of microorganisms in finished wine from the outset and thus remains stable. Furthermore, the fruit acids contained in wine, such as malic acid as well as alcohol and tannins have antimicrobial activity.
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, the press formability is improved because after two to three hours enzymes are released, they break down the pectins of berry skin and pulp. The taste of white grape mash is dependent on the quality of grapes used. Wineries that specialize in complex and storable white wines, often work with maceration.
However, wine can be spoiled during fermentation if the grapes contain too many unwanted microorganisms or the hygienic conditions of winemaking are not optimal. The growth of microbes can be reduced by the addition of sulfur. In this case, the risk of an appropriate dose sulfurization can be weighed against the risk of premature spoilage. Again, as in the entire manufacturing process, good practice requirements stipulates the appropriate use of sulfurization.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
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.
Sterility and care during the manufacturing process has a great impact because it can minimize the content of microorganisms in finished wine from the outset and thus remains stable. Furthermore, the fruit acids contained in wine, such as malic acid as well as alcohol and tannins have antimicrobial activity.
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.
About the Author:
You can visit mcclainozone.com for more helpful information about Basic Overview Of Winery Sanitation.
Aucun commentaire:
Enregistrer un commentaire