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Posts from 2015-08-14

Winemaking II: Red wine

Unlike white wine, red wine in developing the non-integer, but the grapes that has been deleted them scrape through a process called stripping clusters they are used. The reason is simple: as the color extraction is done by maceration, the presence of plant cluster structure would give the wine smells and unpleasant herbaceous flavors, while affect its acid content and decrease their alcohol content.

Crushing and tumultuous fermentation. A crushing the dough obtained from sulfur dioxide is added, ingredient responsible for selecting the microbial fauna that will intervene later in fermentation. It will also help the extraction of color and better dissolution. Subsequently, the pulp is transferred to a tank where the fermentation begins, a process that should never exceed 30 degrees temperature. During the same, by the action of yeast, sugars are split into alcohol and carbon dioxide is clear, while the skins coloring matter dissolved in the liquid.

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Vega de Tera Winery during the cleaning process and prepared for the reception of grapes

Carbon dioxide pushes the skins detached upward, where they form a barrier called hat. In a process called traced, this layer is soaked with fermenting must by pumps to activate the color extraction. The skin should also be removed periodically in operation known as punching down.

Slow fermentation. Once complete maceration racking, that is, the transfer of liquid to another vessel where the fermentation is performed ends. While the first part lasts for 6-10 days and is known as tumultuous fermentation, the second stage lasts nearly double, from 10 to 20 days depending on the temperature and is called slow fermentation. In this second phase it continues to release carbon dioxide and hat must-wine is removed to continue flowing liquid, known as roll up operation that is usually done manually. Then, during the bleeding process it is extracted by gravity this must-wine called wort bleeding, with lots of color liquid and harshness that, with time and good care, can produce quality wines.

Pressing. The remaining skins are taken to the press where, thanks to strong pressures, wine press, characterized by a low alcohol, rich in color and tannins and very astringent is obtained. Marc solids used in the distilleries. The different qualities of wine obtained during these processes complete their fermentation separately.

Racking and aging. During the transfer, the wine tank clean is lagging because in its background are accumulated solids. This rinsing process is favored by cold and low outside temperatures characteristic of winter. The wine takes on a purple and vermilion tone loses its birth. Racking is repeated periodically, thus avoiding possible contamination produced by the breakdown in the wine of these solids.

After completing the above processes, the wines are selected by quality and decide what their destination: immediate access to the market (Young Wine) or a higher or lower and aging process (Vino de Crianza, Reserve Wine, Great Wine Reserve).

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